In Vitro Studies and Characterization of Tissue Protein from Green Mussel, Perna viridis (Linnaeus, 1758) for Antioxidant and Antibacterial Potential

The antioxidant and antibacterial potential of various solvent extracts (water, 100% and 80% methanol) of Perna viridis was evaluated. The tissue analyzed for the macronutrient composition was estimated as the moisture (84%), proteins (63.5%), carbohydrates (24.26%) and lipids (9.99%). The crude extracts subjected to 10% SDS-PAGE analysis showed an array of proteins with a molecular size between 15 and 99 kDa. In the initial antibacterial and antioxidant assays, the 100% methanolic extracts showed maximum activity which was purified using Sephacryl S-100 HR column chromatography. The active fractions CS4-CS7 showed maximum activity in different antioxidant systems such as Total antioxidant activity, Ferric-reducing antioxidant power assay, hydrogen peroxide (H2O2) and 2,2-diphenyl-1-picrylhydrazyl radical scavenging assays. In the antibacterial activity, CS47 fraction showed maximum inhibition against Proteus vulgaris (15.93 +/- 0.115 mm) and minimum against Klebsiella pneumonia (13.13 +/- 0.152 mm). The FT-IR spectral analysis revealed the presence of bioactive compounds signals at different wave ranges which confirmed the presence of amino groups. Reverse phase high performance liquid chromatography analysis showed the presence of peptides at the RT of 5.86 and 12.189 min. The percentage composition of amino acids was determined through the amino acid analyzer. From this present study, it was confirmed that the active molecule was a peptide, showing strong antioxidant and antibacterial activity.