Characterization of bio-peptides purified from Terfezia claveryi hydrolysate and their antibacterial effect on raw milk

Abstract This paper is aimed at examining the antibacterial and antioxidant properties of the hydrolysate of Terfezia claveryi protein by a mixture of trypsin and chymotrypsin in-vitro, identifying the potential peptides responsible for the observed effects. The hydrolysate was fractioned by ultrafiltration membranes to achieve the most efficient mentioned peptides and then the filtrate of less than 3-kDa was exposed to further purification by FPLC and RP-HPLC, respectively. VGDDLTVTNPLRIK, IGGIGTVPVGRVETG, and ELTGIPPAPR were the sequence of more active fraction evaluated by LC-MS/MS. Moreover, raw milk was applied to prove the potential of hydrolysate as a natural preservative. The results suggested that the tested fractions had a dose-dependent inhibitory effect on some bacteria of raw milk including total, coliform and psychrotrophic bacteria and by lesser extent, on lactic acid bacteria. However, the more purified fraction had less effect on sensory characteristics.