García-Vela Sara, Cournoyer Aurore, Sánchez-Reinoso Zain, Bazinet Laurent
Department of Food Science, Université Laval, Québec, QC G1V 0A6, Canada.
Laboratoire de Transformation Alimentaire et Procédés ÉlectroMembranaires (LTAPEM, Laboratory of Food Processing and Electromembrane Processes), Université Laval, Quebec, QC G1V 0A6, Canada.
Foods. 2024 Dec 24;14(1):8. doi: 10.3390/foods14010008.
Porcine blood, a significant byproduct of the pork industry, represents a potential source of antimicrobial peptides (AMPs). AMPs offer a promising alternative to chemical antimicrobials, which can be used as natural preservatives in the food industry. AMPs can exhibit both antibacterial and/or antifungal properties, thus improving food safety and addressing the growing concern of antibiotic and antifungal resistance. The objective of this study was to evaluate the antimicrobial activity of potential AMPs previously identified from porcine cruor hydrolysates. To this end, a total of sixteen peptides were chemically synthesized and their antimicrobial activities (antibacterial, anti-mold, and anti-yeast) were evaluated using microtitration and agar well diffusion methods against a wide range of microorganisms. Five new peptide sequences demonstrated antifungal activity, with Pep5 (FQKVVAGVANALAHKYH), an alpha-helix peptide, exhibiting the most promising results. Pep5 demonstrated efficacy against nine of the eleven fungal isolates, exhibiting low minimum inhibitory concentrations (MICs) and a fungicidal effect against key spoilage fungi (, , , spp., , , , , and ). These findings illustrate the potential of porcine blood hydrolysates as a source of AMPs, particularly antifungal peptides, which are less known and less studied than the antibacterial ones. Among the tested sequences, Pep5 exhibited the most promising characteristics, including broad-spectrum activity, low MICs, and a fungicidal effect. It is, therefore, a promising candidate for further research and for potential applications in the porcine industry and beyond.
猪血是猪肉产业的一种重要副产品，是抗菌肽（AMPs）的潜在来源。抗菌肽为化学抗菌剂提供了一种有前景的替代品，可在食品工业中用作天然防腐剂。抗菌肽可展现出抗菌和/或抗真菌特性，从而提高食品安全并应对对抗生素和抗真菌药物耐药性日益增长的担忧。本研究的目的是评估先前从猪血水解物中鉴定出的潜在抗菌肽的抗菌活性。为此，总共化学合成了16种肽，并使用微量滴定法和琼脂扩散法针对多种微生物评估了它们的抗菌活性（抗菌、抗霉菌和抗酵母）。五个新的肽序列表现出抗真菌活性，其中α-螺旋肽Pep5（FQKVVAGVANALAHKYH）展现出最有前景的结果。Pep5对11种真菌分离株中的9种有效，表现出低最低抑菌浓度（MICs），并对关键腐败真菌（、、、属、、、、、和）具有杀菌作用。这些发现表明猪血水解物作为抗菌肽来源，尤其是抗真菌肽来源的潜力，抗真菌肽比抗菌肽的研究较少且鲜为人知。在测试的序列中，Pep5展现出最有前景的特性，包括广谱活性、低MICs和杀菌作用。因此，它是进一步研究以及在猪肉产业及其他领域潜在应用的有前景的候选物。
