College of Food Science, Southwest University, Chongqing 400715, PR China.
Chongqing Engineering Research Center for Processing & Storage of Distinct Agricultural Products, Chongqing Technology and Business University, Chongqing 400067, PR China; Graduate School, Chongqing Technology and Business University, Chongqing 400067, PR China.
Food Chem. 2021 Jun 30;348:129097. doi: 10.1016/j.foodchem.2021.129097. Epub 2021 Jan 19.
The aim of this study was to isolate and identify antibacterial peptides (ABPs) produced by lactic acid bacteria (LAB) in Chinese pickles. The cell-free supernatant collected from the culture of LAB with antibacterial activity against Staphylococcus aureus was used to purify ABPs. A total of 14 strains of LAB were found to have antibacterial activity. Among them, Lactobacillus fermentum (L. fermentum) SHY10 exhibited the most effective antibacterial activity. The antibacterial activity of cell-free supernatant reached the highest level after 20 h of L. fermentum SHY10 culture. Three novel ABPs were identified by liquid chromatography-tandem mass spectrometry (LC-MS/MS). In particular, the NQGPLGNAHR peptide showed antibacterial activity with an IC value of 0.957 mg/mL. In addition, molecular docking analysis revealed that this peptide interacted with DNA gyrase and dihydrofolate reductase by salt bridge formation, hydrogen bond interactions, and metal contact.
本研究旨在从中国泡菜中分离和鉴定具有抗菌活性的乳酸菌（LAB）产生的抗菌肽（ABP）。从对金黄色葡萄球菌具有抗菌活性的 LAB 培养物的无细胞上清液中提取 ABPs 进行纯化。共发现 14 株具有抗菌活性的 LAB。其中，发酵乳杆菌（L. fermentum）SHY10 表现出最强的抗菌活性。在 L. fermentum SHY10 培养 20 小时后，无细胞上清液的抗菌活性达到最高水平。通过液相色谱-串联质谱（LC-MS/MS）鉴定出三种新型 ABPs。特别是 NQGPLGNAHR 肽具有抗菌活性，IC 值为 0.957mg/mL。此外，分子对接分析表明，该肽通过盐桥形成、氢键相互作用和金属接触与 DNA 拓扑异构酶和二氢叶酸还原酶相互作用。
