Mode of antimicrobial action of plantaricin EvF and the design of activity-enhanced mutants

IF 6 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Peng-Hao Zhao , Yan Li , Jun-Wu Cai , Si-Yuan Chen , Xiang-Chen Meng
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Abstract

Two-peptide bacteriocins are ribosomally-synthesized antimicrobial peptides with promising potential in food preservation. However, their structure-activity relationships and strategies for rational enhancement remain insufficiently understood. To address this, this study investigates the antimicrobial mode of action of plantaricin EvF and designs activity-enhanced mutants. Membrane permeability assays, cell viability assessments, and membrane depolarization assays showed that plantaricin EvF disrupts bacterial membrane integrity by accumulating at higher concentrations, resulting in the loss of membrane potential and leakage of cellular contents, ultimately leading to bacterial death. Liposome leakage experiments, simulating bacterial membranes, further confirmed that plantaricin EvF directly targets the membranes. Atomic force microscopy revealed that plantaricin EvF, at 0.5 × MIC concentration, forms dense nanometer-sized pores (10–30 nm) in the membrane, causing irregular structural damage. Mutant design studies identified a strategy to enhance the antimicrobial activity of plantaricin EvF, resulting in the development of the activity-enhanced mutant, plantaricin EsF. The mutant exhibited a MIC of 2 μmol/L, which is a 75 % reduction compared to plantaricin EvF, along with superior pH adaptability, thermal stability, and excellent bactericidal kinetics. These findings provide valuable insights into the optimization of plantaricin EvF and its mutants for the development of more effective antimicrobial peptides.
植物素EvF的抑菌模式及活性增强突变体的设计
双肽细菌素是核糖体合成的抗菌肽,在食品保鲜方面具有广阔的应用前景。然而,它们的构效关系和合理增强策略仍未得到充分的了解。为了解决这个问题,本研究调查了植物毒素EvF的抗菌作用模式,并设计了活性增强的突变体。膜通透性试验、细胞活力评估和膜去极化试验表明,植物皂苷EvF在较高浓度下积聚,破坏细菌膜的完整性,导致膜电位丧失和细胞内容物渗漏,最终导致细菌死亡。脂质体渗漏实验,模拟细菌膜,进一步证实了plantaricin EvF直接作用于细菌膜。原子力显微镜显示,在0.5 × MIC浓度下,plantaricin EvF在膜上形成致密的纳米孔(10-30 nm),造成不规则的结构损伤。突变体设计研究确定了一种增强plantaricin EvF抗菌活性的策略,从而开发了增强活性的突变体plantaricin EsF。该突变体的MIC为2 μmol/L,与plantaricin EvF相比降低了75%,同时具有优异的pH适应性、热稳定性和优良的杀菌动力学。这些研究结果为植物素EvF及其突变体的优化提供了有价值的见解,为开发更有效的抗菌肽提供了依据。
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来源期刊
LWT - Food Science and Technology
LWT - Food Science and Technology 工程技术-食品科技
CiteScore
11.80
自引率
6.70%
发文量
1724
审稿时长
65 days
期刊介绍: LWT - Food Science and Technology is an international journal that publishes innovative papers in the fields of food chemistry, biochemistry, microbiology, technology and nutrition. The work described should be innovative either in the approach or in the methods used. The significance of the results either for the science community or for the food industry must also be specified. Contributions written in English are welcomed in the form of review articles, short reviews, research papers, and research notes. Papers featuring animal trials and cell cultures are outside the scope of the journal and will not be considered for publication.
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