鹰嘴豆抗菌肽Leg1和Leg2的抗氧化、抗真菌及添加剂活性

Antioxidative, Antifungal and Additive Activity of the Antimicrobial Peptides Leg1 and Leg2 from Chickpea.

作者信息

Heymich Marie-Louise, Nißl Laura, Hahn Dominik, Noll Matthias, Pischetsrieder Monika

机构信息

Food Chemistry, Department of Chemistry and Pharmacy, Friedrich-Alexander Universität Erlangen-Nürnberg (FAU), Nikolaus-Fiebiger-Str. 10, 91058 Erlangen, Germany.

Institute for Bioanalysis, Department of Applied Sciences, Coburg University of Applied Sciences and Arts, Friedrich-Streib-Str. 2, 96450 Coburg, Germany.

出版信息

Foods. 2021 Mar 11;10(3):585. doi: 10.3390/foods10030585.

The fight against food waste benefits from novel agents inhibiting spoilage. The present study investigated the preservative potential of the antimicrobial peptides Leg1 (RIKTVTSFDLPALRFLKL) and Leg2 (RIKTVTSFDLPALRWLKL) recently identified in chickpea legumin hydrolysates. Checkerboard assays revealed strong additive antimicrobial effects of Leg1/Leg2 with sodium benzoate against and with fractional inhibitory concentrations of 0.625 and 0.75. Additionally, Leg1/Leg2 displayed antifungal activity with minimum inhibitory concentrations of 500/250 µM against and 250/125 µM against . In contrast, no cytotoxic effects were observed against human Caco-2 cells at concentrations below 2000 µM (Leg1) and 1000 µM (Leg2). Particularly Leg2 showed antioxidative activity by radical scavenging and reducing mechanisms (maximally 91.5/86.3% compared to 91.2/94.7% for the control ascorbic acid). The present results demonstrate that Leg1/Leg2 have the potential to be applied as preservatives protecting food and other products against bacterial, fungal and oxidative spoilage.

对抗食物浪费受益于抑制腐败的新型制剂。本研究调查了最近在鹰嘴豆球蛋白水解物中鉴定出的抗菌肽Leg1（RIKTVTSFDLPALRFLKL）和Leg2（RIKTVTSFDLPALRWLKL）的防腐潜力。棋盘法分析显示，Leg1/Leg2与苯甲酸钠对[具体菌株1]和[具体菌株2]具有很强的协同抗菌作用，其部分抑菌浓度分别为0.625和0.75。此外，Leg1/Leg2对[具体真菌1]表现出抗真菌活性，最低抑菌浓度为500/250 μM，对[具体真菌2]为250/125 μM。相比之下，在浓度低于2000 μM（Leg1）和1000 μM（Leg2）时，未观察到对人Caco-2细胞的细胞毒性作用。特别是Leg2通过自由基清除和还原机制表现出抗氧化活性（与对照抗坏血酸的91.2/94.7%相比，最高可达91.5/86.3%）。目前的结果表明，Leg1/Leg2有潜力作为防腐剂应用，保护食品和其他产品免受细菌、真菌和氧化腐败的影响。