Yang Ziyi, Cui Zhiyong, Zhang Wangang
Key Laboratory of Meat Processing and Quality Control, Ministry of Education China, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
Food Chem. 2025 May 1;473:143026. doi: 10.1016/j.foodchem.2025.143026. Epub 2025 Jan 22.
The bioactive peptides in Jinhua ham could be released into the broth during cooking. After comparing peptide antibacterial activity from Jinhua ham broth with varying cooking durations, the cooking-2-h broths were selected for further analysis using cation-exchange and reverse-phase-liquid chromatography. The purified peptide sequences were subsequently synthesized and tested for their antibacterial activity. Four peptides (IKKVVKQASEGP, LGRVPRGKKKL, LKGGKKQLQKL, and MDAIKKKMQMLK) were identified with IC values for S. typhimurium and S. aureus below 0.4 mg/mL. Molecular docking and dynamics simulations were employed to investigate the interaction between the four antibacterial peptides and the outer membrane protein F (Omp F) of the Salmonella membrane. All four peptides demonstrated binding energies with Omp F lower than -7 kcal/mol. Stability indicators in molecular dynamics showed minimal fluctuations, further confirming the compactness and stability of the peptide-Omp F complexes. Notably, all four peptides altered the conformation of Omp F, thereby enhancing cell membrane permeability.
金华火腿中的生物活性肽在烹饪过程中可释放到汤中。比较了不同烹饪时间的金华火腿汤中肽的抗菌活性后，选择烹饪2小时的汤，采用阳离子交换和反相液相色谱进行进一步分析。随后合成纯化的肽序列并测试其抗菌活性。鉴定出四种肽（IKKVVKQASEGP、LGRVPRGKKKL、LKGGKKQLQKL和MDAIKKKMQMLK），其对鼠伤寒沙门氏菌和金黄色葡萄球菌的IC值低于0.4mg/mL。采用分子对接和动力学模拟研究这四种抗菌肽与沙门氏菌膜外膜蛋白F（Omp F）之间的相互作用。所有四种肽与Omp F的结合能均低于-7kcal/mol。分子动力学中的稳定性指标显示波动极小，进一步证实了肽-Omp F复合物的紧密性和稳定性。值得注意的是，所有四种肽均改变了Omp F的构象，从而增强了细胞膜通透性。
