Lu Han , Dong Sun , Meigui Huang , Xiufang Bi , Mehraj Ahmad , Gang Hao
{"title":"酪氨酸置换对流速蛋白酶 I 的影响:抗菌肽 TP I-Y4 的开发与表征","authors":"Lu Han , Dong Sun , Meigui Huang , Xiufang Bi , Mehraj Ahmad , Gang Hao","doi":"10.1016/j.lwt.2024.117059","DOIUrl":null,"url":null,"abstract":"<div><div>This study aimed to design a novel antimicrobial peptide, TP I-Y4, through the substitution of four cysteines with tyrosines in tachyplesin I (TP I), and to investigate its structure-activity relationship. TP I-Y4 exhibited reduced hydrophobicity and higher β-sheet content than the parent peptide TP I, both in aqueous environments and 50% trifluoroethanol (TFE). TP Ⅰ-Y4 demonstrated a potent, dose-dependent affinity for anionic lipopolysaccharide (LPS), and showed enhanced antimicrobial activities against a broad spectrum of bacteria and fungi with minimal toxicity. Structural modifications in TP I-Y4 increased adsorption to bacterial cell surfaces, resulting in significant reductions in surface electronegativity and increases in surface hydrophobicity than TP Ⅰ. These changes are hypothesized to enable TP Ⅰ-Y4 to inflict more damage to bacterial membranes, as well as liposome membranes, during peptide integration into the phospholipid bilayer. Fluorescence spectroscopy confirmed that both peptides were capable of integrating into the phospholipid bilayer, however, TP Ⅰ-Y4 displayed stronger binding and insertion abilities. These findings indicated that neither disulfide linkage nor Cys is essential for antimicrobial functionality. The reduced hydrophobicity, higher β-sheet content, and more flexibility are proposed as key factors contributing to the superior antimicrobial activity and substantially reduced cytotoxicity of the peptide derivative.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"213 ","pages":"Article 117059"},"PeriodicalIF":6.0000,"publicationDate":"2024-11-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Impact of tyrosine substitution on tachyplesin I: Development and characterization of the antimicrobial peptide TP I-Y4\",\"authors\":\"Lu Han , Dong Sun , Meigui Huang , Xiufang Bi , Mehraj Ahmad , Gang Hao\",\"doi\":\"10.1016/j.lwt.2024.117059\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><div>This study aimed to design a novel antimicrobial peptide, TP I-Y4, through the substitution of four cysteines with tyrosines in tachyplesin I (TP I), and to investigate its structure-activity relationship. TP I-Y4 exhibited reduced hydrophobicity and higher β-sheet content than the parent peptide TP I, both in aqueous environments and 50% trifluoroethanol (TFE). TP Ⅰ-Y4 demonstrated a potent, dose-dependent affinity for anionic lipopolysaccharide (LPS), and showed enhanced antimicrobial activities against a broad spectrum of bacteria and fungi with minimal toxicity. Structural modifications in TP I-Y4 increased adsorption to bacterial cell surfaces, resulting in significant reductions in surface electronegativity and increases in surface hydrophobicity than TP Ⅰ. These changes are hypothesized to enable TP Ⅰ-Y4 to inflict more damage to bacterial membranes, as well as liposome membranes, during peptide integration into the phospholipid bilayer. Fluorescence spectroscopy confirmed that both peptides were capable of integrating into the phospholipid bilayer, however, TP Ⅰ-Y4 displayed stronger binding and insertion abilities. These findings indicated that neither disulfide linkage nor Cys is essential for antimicrobial functionality. The reduced hydrophobicity, higher β-sheet content, and more flexibility are proposed as key factors contributing to the superior antimicrobial activity and substantially reduced cytotoxicity of the peptide derivative.</div></div>\",\"PeriodicalId\":382,\"journal\":{\"name\":\"LWT - Food Science and Technology\",\"volume\":\"213 \",\"pages\":\"Article 117059\"},\"PeriodicalIF\":6.0000,\"publicationDate\":\"2024-11-14\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"LWT - Food Science and Technology\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0023643824013422\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"LWT - Food Science and Technology","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0023643824013422","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Impact of tyrosine substitution on tachyplesin I: Development and characterization of the antimicrobial peptide TP I-Y4
This study aimed to design a novel antimicrobial peptide, TP I-Y4, through the substitution of four cysteines with tyrosines in tachyplesin I (TP I), and to investigate its structure-activity relationship. TP I-Y4 exhibited reduced hydrophobicity and higher β-sheet content than the parent peptide TP I, both in aqueous environments and 50% trifluoroethanol (TFE). TP Ⅰ-Y4 demonstrated a potent, dose-dependent affinity for anionic lipopolysaccharide (LPS), and showed enhanced antimicrobial activities against a broad spectrum of bacteria and fungi with minimal toxicity. Structural modifications in TP I-Y4 increased adsorption to bacterial cell surfaces, resulting in significant reductions in surface electronegativity and increases in surface hydrophobicity than TP Ⅰ. These changes are hypothesized to enable TP Ⅰ-Y4 to inflict more damage to bacterial membranes, as well as liposome membranes, during peptide integration into the phospholipid bilayer. Fluorescence spectroscopy confirmed that both peptides were capable of integrating into the phospholipid bilayer, however, TP Ⅰ-Y4 displayed stronger binding and insertion abilities. These findings indicated that neither disulfide linkage nor Cys is essential for antimicrobial functionality. The reduced hydrophobicity, higher β-sheet content, and more flexibility are proposed as key factors contributing to the superior antimicrobial activity and substantially reduced cytotoxicity of the peptide derivative.
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.