Casein-derived peptides from the dairy product kashk exhibit wound healing properties and antibacterial activity against Staphylococcus aureus: Structural and functional characterization.
Antibacterial activity
Atopic dermatitis
Bioactive peptides
Fermented milk
Khask
Peptidome
Wound-healing activity
Journal
Food research international (Ottawa, Ont.)
ISSN: 1873-7145
Titre abrégé: Food Res Int
Pays: Canada
ID NLM: 9210143
Informations de publication
Date de publication:
03 2022
03 2022
Historique:
received:
22
05
2021
revised:
31
12
2021
accepted:
08
01
2022
entrez:
1
3
2022
pubmed:
2
3
2022
medline:
8
4
2022
Statut:
ppublish
Résumé
Kashk is a fermented dairy product typical of the Middle East, traditionally produced with sour milk and/or dairy waste. The kashk water-soluble peptide fraction was characterized at the molecular level by liquid chromatography-mass spectrometry and its antibacterial and skin healing activity was evaluated. Antibacterial assays showed a significant antibacterial activity against clinical isolates of Staphylococcus aureus (S. aureus) from patients with atopic dermatitis, inhibiting bacterial growth by approximately 45% (500 μg/mL). Skin repair activity was evaluated on keratinocytes through scratch tests showing accelerated wound closure in vitro in the presence of TNF-α, by approximately 44% (500 μg/mL), compared to control cells. Furthermore, based on the MTT assay, the kashk peptide fraction did not show toxicity on keratinocytes. The results suggested that the peptide kashk extract may be useful in skin care for patients with atopic dermatitis.
Identifiants
pubmed: 35227473
pii: S0963-9969(22)00006-0
doi: 10.1016/j.foodres.2022.110949
pii:
doi:
Substances chimiques
Anti-Bacterial Agents
0
Caseins
0
Peptides
0
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
110949Informations de copyright
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