State Key Laboratory of Food Nutrition and Safety. Tianjin Engineering Research Center of Microbial Metabolism and Fermentation Process Control. College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China.
State Key Laboratory of Food Nutrition and Safety. Tianjin Engineering Research Center of Microbial Metabolism and Fermentation Process Control. College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China.
Food Chem. 2024 Dec 1;460(Pt 2):140646. doi: 10.1016/j.foodchem.2024.140646. Epub 2024 Jul 26.
The study aimed to mine and characterize novel antimicrobial peptides (AMPs) from the Shanxi aged vinegar microbiome. Utilizing machine learning techniques, AlphaFold2 structure prediction and molecular dynamics simulations, six novel AMPs were innovatively mined from 98,539 peptides based on metagenomic data, of which one peptide secreted by Lactobacillus (named La-AMP) was experimentally validated to have remarkable bactericidal effects against Staphylococcus aureus (S. aureus) and Escherichia coli (E. coli) with high stability and no hemolytic activity. Scanning electron microscopy revealed that La-AMP caused irreversible damage to cell membranes of S. aureus and E. coli, a finding further confirmed by calcein-AM/propidium iodide staining. Additionally, La-AMP induced nucleic acid leakage and reactive oxygen species accumulation in bacterial cells. It was found to bind to DNA gyrase through salt bridges, hydrogen bonds, and hydrophobic interactions, ultimately inducing apoptosis. Thus, La-AMP exhibited encouraging promise as a valuable bioactive component for the development of natural preservatives.
本研究旨在从山西老陈醋微生物组中挖掘和表征新型抗菌肽(AMPs)。利用机器学习技术、AlphaFold2 结构预测和分子动力学模拟,根据宏基因组数据从 98539 种肽中创新性地挖掘出 6 种新型 AMP,其中一种由乳酸菌分泌的肽(命名为 La-AMP)经实验验证对金黄色葡萄球菌(金黄色葡萄球菌)和大肠杆菌(大肠杆菌)具有显著的杀菌作用,稳定性高,无溶血活性。扫描电子显微镜显示,La-AMP 对金黄色葡萄球菌和大肠杆菌的细胞膜造成不可逆的损伤,这一发现通过钙黄绿素 AM/碘化丙啶染色进一步得到证实。此外,La-AMP 诱导细菌细胞内核酸泄漏和活性氧物质积累。研究发现它通过盐桥、氢键和疏水相互作用与 DNA 回旋酶结合,最终诱导细胞凋亡。因此,La-AMP 有望成为开发天然防腐剂的有价值的生物活性成分。