Dai Jingyi, Jin Ritian, Gao Jialong, Aweya Jude Juventus, Lin Rong, Li Guiling, Yang Shen
College of Ocean Food and Biological Engineering, Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, Jimei University, 43 Yindou Road, Xiamen 361021, China.
College of Food Science and Technology, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Ocean University, Zhanjiang 524088, China.
Foods. 2023 Apr 26;12(9):1804. doi: 10.3390/foods12091804.
The increasing threat posed by antibiotic-resistant pathogens has prompted a shift to the use of naturally-derived antimicrobial peptides (AMPs) in place of chemical preservatives in controlling foodborne pathogens. In this study, ten peptides were identified from salt-fermented shrimps () using ultra-performance liquid chromatography-mass spectrometry. One of the peptides, designated PV-Q5 (QVRNFPRGSAASPSALASPR), with most features of an AMP, was further explored and found to possess strong antibacterial activity against and , with a minimum inhibitory concentration of 31.25 μg/mL. Moreover, PV-Q5 increased bacterial cell membrane permeability and ruptured bacteria cell membranes, as revealed by transmission electron microscopy. Circular dichroism analysis showed that the conformation of PV-Q5 was a random coil in phosphate-buffered saline and α-helical in sodium dodecyl sulfate, which is conducive for interaction with bacteria cell membranes. These findings indicated that PV-Q5 could find potential use in food preservation to control foodborne pathogenic bacteria.
抗生素抗性病原体构成的威胁日益增加，促使人们转而使用天然来源的抗菌肽（AMPs）来替代化学防腐剂，以控制食源性病原体。在本研究中，使用超高效液相色谱-质谱法从盐渍发酵虾中鉴定出十种肽。其中一种名为PV-Q5（QVRNFPRGSAASPSALASPR）的肽，具有AMPs的大多数特征，被进一步研究，发现其对金黄色葡萄球菌和大肠杆菌具有很强的抗菌活性，最低抑菌浓度为31.25μg/mL。此外，透射电子显微镜显示，PV-Q5增加了细菌细胞膜的通透性并使细菌细胞膜破裂。圆二色性分析表明，PV-Q5在磷酸盐缓冲盐水中的构象为无规卷曲，在十二烷基硫酸钠中为α-螺旋，这有利于与细菌细胞膜相互作用。这些发现表明，PV-Q5在食品保鲜以控制食源性病原体方面具有潜在用途。
