Tao Zhou, Yiyi Huang, Xiaoyu Ling, Lei Zhang, Qing Gu, Dafeng Song
{"title":"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","authors":"Tao Zhou, Yiyi Huang, Xiaoyu Ling, Lei Zhang, Qing Gu, Dafeng Song","doi":"10.47836/ifrj.30.6.20","DOIUrl":null,"url":null,"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.","PeriodicalId":13754,"journal":{"name":"international food research journal","volume":"85 24","pages":""},"PeriodicalIF":0.7000,"publicationDate":"2023-12-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Antimicrobial activities and mechanisms of truncated and amino-acid-substituted peptides derived from bacteriocin PZJ5\",\"authors\":\"Tao Zhou, Yiyi Huang, Xiaoyu Ling, Lei Zhang, Qing Gu, Dafeng Song\",\"doi\":\"10.47836/ifrj.30.6.20\",\"DOIUrl\":null,\"url\":null,\"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.\",\"PeriodicalId\":13754,\"journal\":{\"name\":\"international food research journal\",\"volume\":\"85 24\",\"pages\":\"\"},\"PeriodicalIF\":0.7000,\"publicationDate\":\"2023-12-20\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"international food research journal\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.47836/ifrj.30.6.20\",\"RegionNum\":4,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q4\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"international food research journal","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.47836/ifrj.30.6.20","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Antimicrobial activities and mechanisms of truncated and amino-acid-substituted peptides derived from bacteriocin PZJ5
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.
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