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Antibacterial Activity of Protein Hydrolysates from Processed Mangoes against Human Pathogens

Thitiporn Ditsawanon 1,2, Yodying Yingchutrakul 3, and Sittiruk Roytrakul 4
1. Rajabhat Rajanagarindra University, Chachoengsao, Thailand
2. King Mongkut’s Institute of Technology Ladkrabang, Bangkok, Thailand
3. National OMICS Center, National Science and Technology Development Agency, Pathumthani, Thailand
4. Functional Ingredients and Food Innovation Research Group, National Center for Genetic Engineering and Biotechnology, National Science and Technology Development Agency, Pathum Thani, Thailand
Abstract—This research aimed to investigate the antibacterial activity of peptides from 4 types of processed mangoes including pickled mango, pickled mango with chilli, mango sheets and mango sheets with chilli by broth dilution method. Antibacterial activity was assayed against human pathogens such as E. coli, S. aureus, P. aeruginosa, B. subtilis and K. aerogenes. The results showed that mango sheets with chilli showed high activity against all pathogens except E. coli 8739. While all processed mangoes can inhibit the growth of S. aureus 6538 and S. aureus 6538P. Then, a proper amount of consumption will protect consumers from pathogens.
 
Index Terms—processed mangoes, protein hydrolysates, antibacterial activity

Cite: Thitiporn Ditsawanon, Yodying Yingchutrakul, and Sittiruk Roytrakul, "Antibacterial Activity of Protein Hydrolysates from Processed Mangoes against Human Pathogens," Journal of Advanced Agricultural Technologies, Vol. 8, No. 2, pp. 41-45, December 2021. Doi: 10.18178/joaat.8.2.41-45

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