Study On Antibacterial And Antioxidant Activities Of Royal Jelly Proteins And Its Application In Meat Preservation

Royal Jelly(RJ) is a milky white or light yellow viscous substance produced by worker bees, to feed all the larvae in the hive during their first days of life. Only one bee selected to become a queen who is fed with royal jelly for the rest of its life. Royal jelly is secreted from glands on the heads of worker bees and their tongue glands. It can improve immunity, aging, anti-fatigue, anti-bacterial and so on, containing a variety of active ingredients, with natural antibacterial activity, antioxidant activity. It is a natural food widely used in food and cosmetics. In this paper, antibacterial activity and antioxidant activity of Royal Jelly, chromatography fractions, enzyme components were studied, and their application in meat preservation. The main work includes the following four parts:1. Water-soluble protein and alkali soluble protein were gained from Royal Jelly through two methods to water extraction and alkaline extraction, then two proteins were separated by gel chromatography, four peaks(one peak-four peak) of soluble proteins were obtained, and also two peaks of alkali-soluble protein. At the same time, the two proteins were hydrolyzed with papain to research.2. Using Zone inhibition assay to study the antibacterial activity of the various components of royal jelly. The results showed that the pure fresh royal jelly antibacterial activity to two tested strains increased along with the increase of the concentration, with a dose-response relationship, the inhibitory effect of Staphylococcus aureus was stronger than E. coli; Various components of royal jelly samples, the strongest inhibitory effect on E. coli was the 2 peak component from soluble protein, its inhibition zone diameter was 9.2 mm, while the strongest inhibitory effect on Staphylococcus aureus was the 1 peak from soluble protein, its inhibition zone was 13.4 mm.3. Antioxidant activities of various components of royal jelly were determined using in vitro oxidation model. The results showed that royal jelly components on the different radical scavenging system had different effects, the DPPH·radical scavenging effect was the strongest, water-soluble proteins antioxidant activity was stronger than alkali-soluble protein components, the strongest antioxidant activity was the 1 peak from water-soluble protein fraction.4. By determining sensory indicators and physical and chemical indicators, including color, odor, viscosity, elasticity, total bacteria. pH value. TVB-N, the Royal Jelly and its proteins in fresh meat preservation were evaluated. The results showed that royal jelly and its proteins had a certain freshness, can inhibit the growth and reproduction of bacteria, the inhibition increased with the increasing concentration of royal jelly royal jelly.