from indigenous fermented foods and human gut ... - Thapar University
from indigenous fermented foods and human gut ... - Thapar University
from indigenous fermented foods and human gut ... - Thapar University
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Chapter IV: Results<br />
Fig. 4.8 Tricine SDS-PAGE of the bactriocin: Lane 1, molecular weight markers; lane 2,<br />
Bacteriocin, (B), Zone of growth inhibition, corresponding to the position of the peptide<br />
b<strong>and</strong> in lane A2. The gel was overlaid with L. monocytogens (approx. 10 5 CFU/ml),<br />
embedded in BHI soft agar<br />
4.10.3 N-terminal amino acid sequence of bacteriocin<br />
The N-terminal amino acid sequence of purified bacteriocin, indicated that the N<br />
terminus strarts with alanine <strong>and</strong> end with glycine. The amino acid analysis of this b<strong>and</strong><br />
revealed the following partial sequence: “ARSYGNGVYCGNKKCWGRGEATEG”. Amino<br />
acids 1 to 12 <strong>and</strong> 14 to 24 revealed that the 21st amino acid was alanine (A) <strong>and</strong> the 24th<br />
amino acid was glycine (G). The molecular mass was 2563.94 Da <strong>and</strong> the isoelectric point<br />
was at pH 8.77. The bacteriocin possess the net charge 2 <strong>and</strong> had 4 hydrophobic residues.<br />
Table 4.24: The physiochemical properties of the peptide sequence<br />
AA N° % AA N° % AA N° %<br />
Ala 2 8.33 Ile 0 0.00 Arg 2 8.33<br />
Cys 2 8.33 Lys 2 8.33 Ser 1 4.17<br />
Asp 0 0.00 Leu 0 0.00 Thr 1 4.17<br />
Glu 2 8.33 Met 0 0.00 Val 1 4.17<br />
Phe 0 0.00 Asn 2 8.33 Trp 1 4.17<br />
Gly 6 25.00 Pro 0 0.00 Tyr 2 8.33<br />
His 0 0.00 Gln 0 0.00<br />
Total 24