National Center of Meat Quality & Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, China.
National Center of Meat Quality & Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, China.
Biochem Biophys Res Commun. 2019 May 7;512(3):505-510. doi: 10.1016/j.bbrc.2019.03.080. Epub 2019 Mar 21.
Antibiotics abusing caused multi-drug resistant bacteria was an urgent need to develop effective alternatives to antibiotics. L-Cysteine is an amino acid commonly found in organisms, which is usually used as food additive and detoxication, while the antibacterial activity of L-Cysteine against pathogenic bacteria is rarely reported. Here, we demonstrated the broad-spectrum and selected antibacterial properties of D-/L-Cysteine, for the first time, D-Cysteine (D-Cys) and L-Cysteine (L-Cys) exhibited distinct antibacterial activity based on different bacteria (Escherichia coli, Staphylococcus aureus, Listeria monocytogenes and Salmonella enteritis). Among the four bacteria, L-Cys exhibited preferred antibacterial activity against S. aureus, while D-Cys showed stronger antibacterial activity against other three bacteria compared with L-Cys. Through analyzing cell structure of E. coli, it was demonstrated that D/L-Cys could destroy the integrity of E. coli cell membrane, which further resulted in the leakage of cell contents and cell death. This work has a potential value for the development of chiral bacteriostatic materials.
抗生素滥用导致的多药耐药菌是迫切需要开发有效的抗生素替代品。L-半胱氨酸是一种常见于生物体中的氨基酸，通常用作食品添加剂和解毒剂，而 L-半胱氨酸对致病菌的抗菌活性很少有报道。在这里，我们首次证明了 D-/L-半胱氨酸的广谱和选择性抗菌特性，D-半胱氨酸 (D-Cys) 和 L-半胱氨酸 (L-Cys) 基于不同的细菌（大肠杆菌、金黄色葡萄球菌、单核细胞增生李斯特菌和肠炎沙门氏菌）表现出明显的抗菌活性。在这四种细菌中，L-半胱氨酸对金黄色葡萄球菌表现出更好的抗菌活性，而 D-半胱氨酸对其他三种细菌的抗菌活性强于 L-半胱氨酸。通过分析大肠杆菌的细胞结构，证明 D/L-半胱氨酸可以破坏大肠杆菌细胞膜的完整性，进而导致细胞内容物泄漏和细胞死亡。这项工作对于开发手性抑菌材料具有潜在价值。
