Simulated gastrointestinal digestion of nisin and interaction between nisin and bile

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dc.contributor.author Gough, Ronan
dc.contributor.author O'Connor, Paula M.
dc.contributor.author Rea, Mary C.
dc.contributor.author Gómez-Sala, Beatriz
dc.contributor.author Miao, Song
dc.contributor.author Hill, Colin
dc.contributor.author Brodkorb, André
dc.date.accessioned 2017-09-22T10:54:50Z
dc.date.available 2017-09-22T10:54:50Z
dc.date.issued 2017-08-14
dc.identifier.citation Gough, R., O'Connor, P. M., Rea, M. C., Gómez-Sala , B., Miao, S., Hill, C. and Brodkorb, A (2017) 'Simulated gastrointestinal digestion of nisin and interaction between nisin and bile', LWT - Food Science and Technology, 86, pp. 530-537. doi:10.1016/j.lwt.2017.08.031 en
dc.identifier.volume 86 en
dc.identifier.startpage 530 en
dc.identifier.endpage 537 en
dc.identifier.issn 0023-6438
dc.identifier.uri http://hdl.handle.net/10468/4774
dc.identifier.doi 10.1016/j.lwt.2017.08.031
dc.description.abstract Nisin, an antimicrobial peptide showing activity against many Gram positive bacteria, is widely used as a food preservative. The simulated gastrointestinal digestion of nisin (variant A) was studied using the in vitro INFOGEST digestion method. Following oral, gastric and small intestinal digestion, there was no intact nisin in the system and the nisin was primarily digested by pancreatin. After digestion, six nisin fragments (1–11, 1–12, 1–20, 1–21, 1–29 and 1–32) were identified by reversed phase high performance liquid chromatography and mass spectroscopy and four of these nisin fragments (1–20, 1–21, 1–29 and 1–32) demonstrated low antibacterial activity against Lactococcus lactis HP in agar diffusion activity assays. Additionally, it was observed that bile salts form a complex with nisin. This was examined by atomic force microscopy, turbidity and dynamic light scattering, which showed that this interaction resulted in significantly larger bile salt micelles. The presence of bile salts at physiological levels significantly altered the relative amounts of the nisin fragments 1–12, 1–20 and 1–29 produced during an in vitro digestion. This study highlights the importance of including bile in simulated digestions of antimicrobial peptides in order to obtain a more accurate simulation of the in vivo digestion products and their activity. en
dc.description.sponsorship Department of Agriculture, Food and the Marine (FIRM Programme Grant Number 10/RD/TMFRC/701); Teagasc (Walsh Fellowship Grant Number 2012221) en
dc.format.mimetype application/pdf en
dc.language.iso en en
dc.publisher Elsevier Ltd. en
dc.rights © 2017, Elsevier Ltd. All rights reserved. This manuscript version is made available under the CC-BY-NC-ND 4.0 license. en
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/4.0/ en
dc.subject Nisin en
dc.subject Digestion en
dc.subject Bile en
dc.subject Antimicrobial peptide en
dc.subject Surfactant en
dc.title Simulated gastrointestinal digestion of nisin and interaction between nisin and bile en
dc.type Article (peer-reviewed) en
dc.internal.authorcontactother Colin Hill, Microbiology, University College Cork, Cork, Ireland. +353-21-490-3000 Email: c.hill@ucc.ie en
dc.internal.availability Full text available en
dc.check.info Access to this article is restricted until 12 months after publication by request of the publisher. en
dc.check.date 2018-08-14
dc.date.updated 2017-09-22T10:43:06Z
dc.description.version Accepted Version en
dc.internal.rssid 412048083
dc.contributor.funder Department of Agriculture, Food and the Marine en
dc.contributor.funder Teagasc en
dc.description.status Peer reviewed en
dc.identifier.journaltitle LWT - Food Science and Technology en
dc.internal.copyrightchecked Yes en
dc.internal.licenseacceptance Yes en
dc.internal.IRISemailaddress c.hill@ucc.ie en


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© 2017, Elsevier Ltd. All rights reserved. This manuscript version is made available under the CC-BY-NC-ND 4.0 license. Except where otherwise noted, this item's license is described as © 2017, Elsevier Ltd. All rights reserved. This manuscript version is made available under the CC-BY-NC-ND 4.0 license.
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