Bovine mucous membranes as a source of antimicrobial compounds
Keywords:AMPs, storage, shelf-life, mucous membranes, proteins
Loss of food quality, deterioration of organoleptic properties and accumulation of anti-alimentary compounds are in focus of modern food science. Nowadays, such traditional methods as processing, physical and chemical treatment are used for improving of shelf life. An alternative ways of shelf life increasing are quite a sharp problem. Antimicrobial peptides (AMPs) could be an actual alternative. According to Antimicrobial Peptide Database (http://aps.unmc.edu/AP/main.php), 2884 antimicrobial peptides from six kingdoms were found and identified. Mucous membranes of farm animals due to their border position and intensive contact with different pathogens could be a capacious source of such substances. Objects of the study were bovine oral cavity mucosa, nasal cavity mucosa, tracheal cavity mucosa, rectal mucosa, tongue mucosa, saliva gland and submandibular lymph nodes. Two-dimensional electrophoresis (2DE) was performed according to the method of O'Farrell, 35 protein fractions were identified by MALDI-TOF MS and MS/MS mass spectrometry. A number of qualitative and quantitative differences were revealed. A large number of histones (H2bd-like, H2BC, HIST1H2BD, HIST2H2AC, HIST1H2AH, histone H3.3 and H2bl-like, HIST2H2AC and histone H3.3, mixture HIST1H2AJ, HIST2H2BE and histone H2A type 2-C) were found in all mucous membranes as well as several tissue-specific proteins (proteins S100-A12 and AGR2, isoforms of ribosomal proteins, myelin P2, odorant-binding protein, secretoglobin), which could be a precusors of bioactive peptides
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