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Application and use of antibacterial peptide Cm-CATH2 in inhibition of vibrio parahaemolyticus in marine products

A technology of hemolytic vibrio and antibacterial peptides, applied in the biological field, can solve the problems of food raw material pollution, etc., and achieve the effects of high specificity, obvious bacteriostatic effect and ensuring safety.

Pending Publication Date: 2021-03-09
DALIAN POLYTECHNIC UNIVERSITY
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0003] At present, antibiotics are mainly used to prevent and control food raw material pollution caused by Vibrio parahaemolyticus. However, when antibiotics are used on a large scale, Vibrio parahaemolyticus in nature will produce a certain degree of drug resistance. In order to overcome this Disadvantages, the study found that natural antimicrobial peptides have a broad-spectrum bactericidal effect and are expected to replace the application of antibiotics in seafood

Method used

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  • Application and use of antibacterial peptide Cm-CATH2 in inhibition of vibrio parahaemolyticus in marine products
  • Application and use of antibacterial peptide Cm-CATH2 in inhibition of vibrio parahaemolyticus in marine products
  • Application and use of antibacterial peptide Cm-CATH2 in inhibition of vibrio parahaemolyticus in marine products

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Embodiment 1

[0024] 1. Materials and instruments

[0025] The experimental materials are the antimicrobial peptide Cm-CATH2 and Vibrio parahaemolyticus strain (Vibrioparahaemolyticus, ATCC17802) provided by the National Marine Food Engineering Technology Research Center of Dalian University of Technology. The experimental instruments mainly include scanning electron microscope Quanta450, microplate reader, high-speed refrigerated centrifuge, constant temperature culture shaker (shaker), etc.

[0026] 2. Culture of Vibrio parahaemolyticus

[0027] The strain required for the experiment was Vibrio Parahemolyticus (ATCC17802), which was purchased from China Center for Microorganisms. After resuscitating the strains stored at -80°C, transfer 5 μL to 50 mL of sterile TSB medium in an ultra-clean workbench, and culture in a constant temperature shaker at 37°C at 150 rpm / min for 16 hours. Streak on the TSA medium, culture it in a constant temperature incubator at 37°C for 16 hours, pick a singl...

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Abstract

The invention provides an application of antibacterial peptide Cm-CATH2 in the inhibition of vibrio parahaemolyticus in marine products. The antibacterial peptide Cm-CATH2 is applied to bacteriostasisof vibrio parahaemolyticus. The invention relates to a use of the antibacterial peptide Cm-CATH2 in the inhibition of vibrio parahaemolyticus in the marine products. The antibacterial peptide Cm-CATH2 is used in a vibrio parahaemolyticus bacteriostatic process. The bacteriostatic property of the antibacterial peptide Cm-CATH2 on vibrio parahaemolyticus makes the bacteriostatic effect reach up to85%, the test repeatability is good, the specificity is high, the operation is simple, the stability and safety are relatively high, the safety of marine product raw materials can be effectively ensured and the pollution by vibrio parahaemolyticus is avoided, the food poisoning event caused by vibrio parahaemolyticus is avoided, the problem of drug resistance of vibrio parahaemolyticus is solved,the eating safety of the marine products is ensured, and therefore the theoretical basis and technical guidance are provided for researching and developing a novel bacteriostatic packaging material ora sterilizing agent to ensure the eating safety of the marine products.

Description

technical field [0001] The invention relates to the field of biotechnology, and more specifically relates to the application and use of the antimicrobial peptide Cm-CATH2 in the prevention and control of Vibrio parahaemolyticus in seafood. Background technique [0002] Most of the foodborne diseases caused by Vibrio parahaemolyticus are food poisoning. Since 1998, in the outbreaks of diseases caused by pathogenic microorganisms, the scale of food poisoning caused by Vibrio parahaemolyticus and the scale of population exposure have increased significantly , have exceeded the food poisoning incidents caused by Salmonella, and have leapt to the first place among food-borne pathogens. And because of its salt tolerance and halophilicity, it is widely distributed in seawater environments all over the world, and can be isolated from various fish, shrimp and shellfish marine organisms, especially in seafood. Among them, the detection rate is 90% in sea shrimp, 70% in marine fish, 6...

Claims

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Application Information

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IPC IPC(8): A23L3/3526
CPCA23L3/3526
Inventor 高美玲杨琳刘阳张万衡
Owner DALIAN POLYTECHNIC UNIVERSITY
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