Avaliação do efeito protetor de componentes peptídicos na TNAse estafilocócica

Abstract

 Thermonuclease (TNAse) in the food affects growth of S. aureus at a critical level to produce enterotoxins and develop food borne intoxications. It was seen that TAT1NT method used tor TNAse concentration lost much enzyme activity during the extraction process. The effect of protease peptone n° 2 and 3, tryptone, tryptose, meat and yeast extract, bovine albumin and brain heart, infusion at 0,1 to 5,0% were analyzed on 500 ng/mL of nuclease in water and this buffer. Proteose peptone n° 3 followed meats extract showed better protective effect on the TNAse. Bovine albumin at 0,1 and 0,5% protected recently extracted TNAse, but a decrease was observed on the activity across 24 hours manutention, when cornered to other peptidic compounds analyzed. We suggest the use of 1,0% proteose peptone n° 3 or meat extract for ressuspension of TNAse extracted from foods.