Potencial actividad antimicrobiana del péptido BTM-P1 en alimentos
Resumen
Uno de los desafíos de la industria alimentaria es la preservación de los alimentos; para ello se han desarrollado técnicas que prolongan la integridad de sus nutrientes y propiedades sensoriales el mayor tiempo posible. Dentro de los principales problemas está la contaminación bacteriana, que ha sido tratada con antibióticos sintéticos, pero estos pueden dejar residuos tóxicos para el consumo humano. Adicionalmente, existe la preocupación por enfermedades que causarían las bacterias que desarrollan resistencia microbiana por el uso prolongado de antibióticos; por eso se han utilizado alternativas naturales como la nisina, utilizada con éxito desde hace varias décadas, a pesar de algunas limitaciones que se podrían superar investigando y probando con nuevos péptidos antimicrobianos. El péptido btm-P1 es una molécula policatiónica, derivada de la protoxina natural Cry11Bb1 de Bacillus thuringiensis subespecie Medellin, que ha mostrado capacidad para destruir bacterias; esto lo convierte en un potencial preservante de alimentos. El propósito de este trabajo fue evaluar la actividad antimicrobiana del péptido btm-P1 con bacterias típicas de los alimentos, tales como Escherichia coli, Salmonella sp. y Listeria monocytogenes. Dicha actividad se estudió con cultivos a diferentes condiciones fisicoquímicas, con el fin de emular distintos ambientes del péptido en los alimentos. Se mostró que Listeria monocytogenes fue la bacteria con mejor recuperación después de su incubación con el péptido a diferentes temperaturas, y el prealmacenamiento de btm-P1 en ambientes ácidos aumentó su actividad antimicrobiana contra Escherichia coli. Se concluye que el péptido btm-P1 mantiene su actividad antimicrobiana en medios de incubación con pH de 3 a 7 y temperaturas de 4 a 37 ºC.
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