Barley and wheat grains contain an antimicrobial peptide, α-thionin.The amount of α-thionin extracted from 1g of milled barley grains using0. 5 M NaCI was 37, μg.
Aspergillus oryzae and
Aspergillus sojae were resistant to 100 μg/m
l of barley α-thionin, but the growth of
Pediococcus halophilus and
Zygosaeeharomyces rouxii was inhibited by 5 μg/m
l of α-thionin.
A.oryzae protease (7.2 milliunit) degraded 8.9 μg of wheat α-thionin during 1 h of incubation at 37°C (pH 7.5).
A. sojae protease had a similar α-thionin degrading activity.
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