Novel antimicrobial activities of a peptide derived from a Japanese soybean fermented food, Natto, against Streptococcus pneumoniae and Bacillus subtilis group strains

Novel antimicrobial activities of a peptide derived from a Japanese soybean fermented food, Natto, against Streptococcus pneumoniae and Bacillus subtilis group strains

Abstract We recently isolated a tumoricidal peptide from Natto, a Japanese traditional fermented food. In the present study, antimicrobial activity of the Natto peptide was examined. The peptide consisted of 45 amino acid residues, and its structure was predicted to be rich in α-helix. It excreted a...

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Bibliographic Details
Main Authors: Manabu Kitagawa, Tsukasa Shiraishi, Soh Yamamoto, Ryosuke Kutomi, Yasuo Ohkoshi, Toyotaka Sato, Hideki Wakui, Hideaki Itoh, Atsushi Miyamoto, Shin-ichi Yokota
Format: Article
Language:English
Published: Springer 2017-06-01
Series:AMB Express
Subjects:
Natto
Antimicrobial peptide
Streptococcus pneumoniae
Bacillus subtilis
Subtilisin
Online Access:http://link.springer.com/article/10.1186/s13568-017-0430-1

Internet

http://link.springer.com/article/10.1186/s13568-017-0430-1

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