Production of Antimicrobial Peptides from Cicer arietinum Sprouts and Determination of Their Molecular Masses

Abstract

A peptide fraction was extracted from chickpea sprouts using 50% EtOH. The peptides were further purified and analyzed by LC-MS. Their molecular masses (MM) were determined using HPLC over a C18 reversedphase column. Six pure peptides that differed from those isolated previously from chickpeas were obtained. The peptides had various antimicrobial activities against Candida albicans (CA), Escherichia coli (EC), and Staphylococcus aureus (SA).