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Inactivation of Food-borne Pathogens with Magainin Peptides

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The antimicrobial activity of magainin 2 (mag 2) and magainin 2 amide (mag 2 amide) was determined for 13 pathogenic bacterial test strains associated with food-borne disease. Magainin 2 (100, μg/ml) initially inhibited the growth of some of the test strains, but recovery of the cells occurred between the 5th and 24th h of exposure to the peptide. Of the 13 bacterial strains tested, Salmonella heidelberg 3432-2 demonstrated the greatest recovery (from an initial reduction of ∼7 log cycles). Magainin 2 amide exhibited greater inactivation across all bacterial test strains compared to mag 2. After 24 h of exposure, all 13 test strains were completely inactivated with log10 reductions in the cell population exceeding 8.7. The minimal inhibitory concentration of mag 2 amide (total inactivation after 24 h of exposure to mag 2 amide) was determined for the 13 test strains and ranged from <3 μg/ml to 50 μg/ml. At 4° and 20°C, mag 2 amide exhibited less bactericidal activity than at 37°C for the organisms tested. While the addition of bovine serumal bumin to the inactivation assay medium at 37°C reduced the bactericidal activity of mag 2 amide against the test strains, reductions in cell population still exceeded 3 log cycles.


Document Type: Research Article

Affiliations: 1: Department of Food Science, Box 7624, North Carolina State University, Raleigh, North Carolina, 27695-7624 2: Department of Food Science, Box 7624, North Carolina State University, Raleigh, North Carolina, 27695-7624; Southeast Center for Dairy Foods Research, Box 7624, North Carolina State University, Raleigh, North Carolina, 27695-7624

Publication date: April 1, 1995

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