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SOLATION AND
CHARACTERIZATION OF PEPTIDE(S) FROM PISUM SATIVUM HAVING
ANTIMICROBIAL ACTIVITY AGAINST VARIOUS BACTERIA
SAIMA REHMAN AND AZRA
KHANUM
Abstract :
A systematic
approach was taken to isolate and characterize the antimicrobial
peptide(s) from the crude aqueous extract, solubilized ammonium
sulphate precipitates and purified gel filtration chromatographic
fractions of seed/pod of Pisum sativum L. (garden pea). Their
antibacterial activity was investigated against a number of bacteria:
Micrococcus luteus, Staphylococcus aureus, Staphylococcus
epidermidis, Escherichia coli, Klebsiella pneumonia, Salmonella typhi,
Proteus vulgaris Pasterurella multocida, and Pseudomonas
aeruginosa using disc diffusion method. Two active peptides from
seed i.e., S4, S5 and pod i.e., P7, P8
were obtained having molecular weight ~19 kDa, ~22 kDa, ~10 kDa and
~11 kDa, respectively. The bioactivity of each peptide was tested
against different enzymes, temperatures and pH. The results showed
that the all purified peptides were susceptible to inactivation by
trypsin and proteinase K, stable at temperature 4, 25˚C and active at
pH 5-7. Further S. aureus was found to be the most sensitive
strain based on minimum inhibition concentration (MIC) value.
Department of
Biochemistry, PMAS-Arid Agriculture University Rawalpindi, Pakistan
Corresponding author
email: azrakhanum@uaar.edu.pk
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