INFLUENCE OF APPROACHES TO ISOLATION OF ANIMAL BIOACTIVE SUBSTANCES ON ANTIMICROBIAL ACTION

Abstract

This article highlights the problem of the use of chemical preservatives in the food industry. The prospects of implementation natural substances with an antimicrobial effect for prolonging shelf life and improving the quality of food products are also discussed. Methods for isolating of antimicrobial substances from epithelial and mucous tissues of animal origin are proposed, taking into account the minimization of losses of their biological activity in accordance with the structure of protein-peptide molecules. Based on the results of the determination of antimicrobial activity against Listeria monocytogenes, Staphylococcus aureus and Pseudomonas aeruginosa using flow cytometry, stains Eva Green and PI, the most promising raw materials were determined and the feasibility of using weakly acid extraction followed by trypsinolysis for releasing antimicrobial substances from preprotein molecules and ultrafiltration for purification from high-molecular compounds were investigated.