Antimicrobial activities and mechanisms of truncated and amino-acid-substituted peptides derived from bacteriocin PZJ5

IF 0.7 4区 农林科学 Q4 FOOD SCIENCE & TECHNOLOGY
Tao Zhou, Yiyi Huang, Xiaoyu Ling, Lei Zhang, Qing Gu, Dafeng Song
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引用次数: 0

Abstract

Truncation and amino acid residue substitution are common methods to optimise the design of antimicrobial peptides (AMPs). In the present work, seven truncated and residue-substituted derivatives of Plantaricin ZJ5 (PZJ5) were designed and synthesised. PZJ5-5 was a truncation that simultaneously contained three substituted amino-acid residues, with enhanced antimicrobial activity and low haemolytic activity. The effects of PZJ5-5 on Escherichia coli microstructure were investigated using scanning and transmission electron microscopy, which indicated that its antibacterial mechanism was similar to PZJ5. C-terminal amidation of PZJ5-5 (PZJ5-7) was deleterious, and resulted in a dramatic reduction in potency against E. coli and Listeria monocytogenes, with no potency against the other three indicator bacteria. Truncation and residue substitution of bacteriocin PZJ5 changed its antimicrobial activities and specificities, which provided a rationale for bacteriocin design.
源自细菌素 PZJ5 的截短肽和氨基酸取代肽的抗菌活性和机制
截短和氨基酸残基取代是优化抗菌肽(AMPs)设计的常用方法。本研究设计并合成了七种截短和残基取代的植物霉素 ZJ5(PZJ5)衍生物。PZJ5-5 是一种同时含有三个取代氨基酸残基的截短衍生物,具有更强的抗菌活性和更低的溶血活性。利用扫描和透射电子显微镜研究了 PZJ5-5 对大肠杆菌微结构的影响,结果表明其抗菌机制与 PZJ5 相似。PZJ5-5 (PZJ5-7)的 C 端酰胺化是有害的,导致其对大肠杆菌和单核细胞增生李斯特菌的效力急剧下降,对其他三种指示菌没有效力。细菌素 PZJ5 的截短和残基置换改变了其抗菌活性和特异性,为细菌素的设计提供了理论依据。
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来源期刊
international food research journal
international food research journal Agricultural and Biological Sciences-Food Science
CiteScore
1.40
自引率
0.00%
发文量
75
期刊介绍: The International Food Research Journal (IFRJ) publishes papers in English, six (6) issues a year with the coverage of: Food Science and Technology Nutrition and Dietetics Agriculture, multidisciplinary Chemistry, multidisciplinary The scope of the Journal includes: Food Science, Food Technology and Food Biotechnology Product Development and Sensory Evaluation Food Habits, Nutrition, and Health Food Safety and Quality Food Chemistry, Food Microbiology, Food Analysis and Testing Food Engineering Food Packaging Food Waste Management Food Entrepreneur Food Regulatory Post-Harvest Food Management Food Supply Chain Management Halal Food and Management
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