期刊
FOOD CHEMISTRY
卷 217, 期 -, 页码 576-584出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2016.09.033
关键词
Antimicrobial peptide; Food preservative; Food-borne pathogen; Amide modification; Cell membrane penetration; DNA intercalation
资金
- High-Tech Research and Development Program of Xinjiang [201110101]
- Xinjiang Key Laboratory of Biological Resources and Genetic Engineering [XJDX0201-2014-02]
The antibacterial activities and mechanism of an amide-modified peptide CecXJ-37N were investigated in this study. CecXJ-37N showed small MICs (0.25-7.8 mu M) against eight harmful strains common in food industry. The alpha-helix proportion of CecXJ-37N increased by 11-fold in prokaryotic membrane comparable environments; cytotoxicity studies demonstrated the MHC was significantly higher than that of non-amidated isoform. Moreover, CecXJ-37N possessed stronger capacities to resist trypsin and pepsin hydrolysis within two hours. Flow cytometry and scanning electron microscopy demonstrated that CecXJ-37N induced pore-formation, morphological changes, and lysed E. coli cells. Fluorescence microscopy indicated that CecXJ-37N penetrated E. coli membrane and accumulated in cytoplasm. Further ultraviolet-visible spectroscopy suggested that CecXJ-37N changed the action mode of parental peptide interacting with bacterial genome from outside binding to a tightly non-covalent intercalation into nucleotides. Overall, this study suggested that amide-modification enhanced antimicrobial activity and reduced the cytotoxicity, thus could be potential strategies for developing novel food preservatives. (C) 2016 Elsevier Ltd. All rights reserved.
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