Antibacterial Activity and Preliminary Protein Profile of Rock Oyster (Saccostrea cuccullata) Hemolymph
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Abstract
Oysters have gained popularity among consumers worldwide. They are commonly consumed either fresh (with or without lime and herbs) or cooked. Many consumers believe that oyster hemolymph has the ability to stop growth of pathogens and inhibit infection. The aims of this study were to examine the bacterial inhibition of rock oyster Saccostrea cuccullata hemolymph, and study protein alteration in four treatments: fresh hemolymph (FH), hemolymph boiled at 100 °C for 15 s (H1), hemolymph boiled at 100 °C for 5 min (H2), and fresh hemolymph combined with lime juice (FL). Protein patterns were studied by SDS-PAGE technique. The results showed that the FL treatment produced measurable inhibition of three bacterial species: Vibrio parahaemolyticus (AHPND), Escherichia coli (ATCC25922), and Staphylococcus aureus (ATCC25923). No antimicrobial activity was found in treatments FH, H1 or H2. The SDS polyacrylamide gels showed that acidity and heat altered protein band patterns of the oyster hemolymph. FH and H1 groups revealed 17 protein bands, while H2 and FL groups presented 10 and 11 protein bands, respectively. The results suggest that consuming oyster with lime juice could have an inhibitory effect on the growth of pathogenic bacteria compared with fresh and cooked ones.
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