College of Life Sciences, Qingdao University, Qingdao 266071, China.
CAS Key Laboratory of Experimental Marine Biology, Institute of Oceanology, Chinese Academy of Sciences, Qingdao 266071, China.
J Agric Food Chem. 2024 Mar 13;72(10):5283-5292. doi: 10.1021/acs.jafc.4c00573. Epub 2024 Mar 1.
The increasing emergence of multidrug-resistant pathogens and development of biopreservatives in food industries has increased the demand of novel and safe antimicrobial agents. In this study, a marine bacterial strain M1 was isolated and exhibited obvious antimicrobial activities against foodborne pathogens, especially against methicillin-resistant . The antimicrobial agent was purified and identified as a novel antimicrobial peptide, which was designated as bacipeptin, and the corresponding mechanism was further investigated by electron microscopy observation and transcriptomic analysis with biochemical validation. The results showed that bacipeptin could reduce the virulence of methicillin-resistant and exerted its antimicrobial activity by interfering with histidine metabolism, inducing the accumulation of reactive oxygen species and down-regulating genes related to Na/H antiporter and the cell wall, thus causing damage to the cell wall and membrane. Overall, our study provides a novel natural product against foodborne pathogens and discloses the corresponding action mechanism.
随着抗药性病原菌的不断出现以及食品工业中生防制剂的发展，人们对新型安全抗菌剂的需求日益增加。在本研究中，分离到一株海洋细菌菌株 M1，该菌株对食源性病原体表现出明显的抗菌活性，尤其对耐甲氧西林金黄色葡萄球菌具有较强的抑制作用。抗菌剂经分离纯化并鉴定为一种新型抗菌肽，命名为 bacipeptin。通过电子显微镜观察和转录组分析，并结合生化验证进一步研究了其相应的作用机制。结果表明，bacipeptin 可降低耐甲氧西林金黄色葡萄球菌的毒力，并通过干扰组氨酸代谢、诱导活性氧积累以及下调与 Na+/H+反向转运蛋白和细胞壁相关的基因来发挥其抗菌活性，从而导致细胞壁和膜损伤。总体而言，本研究提供了一种针对食源性病原体的新型天然产物，并揭示了相应的作用机制。
