|
1
|
Han J, Wu P, Yang J, Weng Y, Lin Y, Chen Z, Yu F, Lü X, Ni L. Development of a novel hybrid antimicrobial peptide for enhancing antimicrobial spectrum and potency against food-borne pathogens. J Appl Microbiol 2024; 135:lxae023. [PMID: 38337177 DOI: 10.1093/jambio/lxae023] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2023] [Revised: 12/30/2023] [Accepted: 02/08/2024] [Indexed: 02/12/2024]
Abstract
AIMS To address the increasingly serious challenge of the transmission of foodbrone pathogens in the food chain. METHODS AND RESULTS In this study, we employed rational design strategies, including truncation, amino acid substitution, and heterozygosity, to generate seven engineered peptides with α-helical structure, cationic property, and amphipathic characteristics based on the original Abhisin template. Among them, as the hybird antimicrobial peptide (AMP), AM exhibits exceptional stability, minimal toxicity, as well as broad-spectrum and potent antimicrobial activity against foodborne pathogens. Besides, it was observed that the electrostatic incorporation demonstrates by AM results in its primary targeting and disruption of the cell wall and membrane of Escherichia coli O157: H7 (EHEC) and methicillin-resistant Staphylococcus aureus (MRSA), resulting in membrane perforation and enhanced permeability. Additionally, AM effectively counteracts the deleterious effects of lipopolysaccharide, eradicating biofilms and ultimately inducing the demise of both food spoilage and pathogenic microorganisms. CONCLUSIONS The findings highlight the significant potential of AM as a highly promising candidate for a novel food preservative and its great importance in the design and optimization of AMP-related agents.
Collapse
Affiliation(s)
- Jinzhi Han
- Food Nutrition and Health Research Center, School of Advanced Manufacturing, Fuzhou University, Jinjiang, Fujian 362200, China
- Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou, Fujian 350108, China
- Fujian Research Center of Food Biotechnology and Innovation Engineering, Fuzhou, Fujian 350108, China
| | - Peifen Wu
- Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou, Fujian 350108, China
- Fujian Research Center of Food Biotechnology and Innovation Engineering, Fuzhou, Fujian 350108, China
| | - Jie Yang
- Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou, Fujian 350108, China
- Fujian Research Center of Food Biotechnology and Innovation Engineering, Fuzhou, Fujian 350108, China
| | - Yanlin Weng
- Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou, Fujian 350108, China
- Fujian Research Center of Food Biotechnology and Innovation Engineering, Fuzhou, Fujian 350108, China
| | - Yayi Lin
- Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou, Fujian 350108, China
- Fujian Research Center of Food Biotechnology and Innovation Engineering, Fuzhou, Fujian 350108, China
| | - Zhiying Chen
- Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou, Fujian 350108, China
- Fujian Research Center of Food Biotechnology and Innovation Engineering, Fuzhou, Fujian 350108, China
| | - Fengfan Yu
- Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou, Fujian 350108, China
- Fujian Research Center of Food Biotechnology and Innovation Engineering, Fuzhou, Fujian 350108, China
| | - Xucong Lü
- Food Nutrition and Health Research Center, School of Advanced Manufacturing, Fuzhou University, Jinjiang, Fujian 362200, China
- Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou, Fujian 350108, China
- Fujian Research Center of Food Biotechnology and Innovation Engineering, Fuzhou, Fujian 350108, China
| | - Li Ni
- Food Nutrition and Health Research Center, School of Advanced Manufacturing, Fuzhou University, Jinjiang, Fujian 362200, China
- Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou, Fujian 350108, China
- Fujian Research Center of Food Biotechnology and Innovation Engineering, Fuzhou, Fujian 350108, China
| |
Collapse
|