Yufan Xing, Wenjie Li, Jude Juventus Aweya, Ritian Jin, Rong Lin, Duo Liang, Wuyin Weng, Shen Yang
{"title":"副酸乳杆菌产生的抗菌肽 NGJ1D 及其对金黄色葡萄球菌的作用机制","authors":"Yufan Xing, Wenjie Li, Jude Juventus Aweya, Ritian Jin, Rong Lin, Duo Liang, Wuyin Weng, Shen Yang","doi":"10.1007/s11947-024-03419-8","DOIUrl":null,"url":null,"abstract":"<p><i>Staphylococcus aureus</i> is a common Gram-positive pathogen that causes food poisoning and foodborne illnesses. In this study, a peptide-designated NGJ1D (GAPNDLTARFIAKK) was found among 8 peptides in the fermentation broth of <i>Lacticaseibacillus paracasei</i>. NGJ1D had a minimum inhibitory concentration (MIC) of 62.5 μg/mL against <i>Staphylococcus aureus</i> and could kill the bacteria within 3 h. In a mimicked bacterial cell membrane environment, NGJ1D could change its secondary structure from a random coil to an α-helix to increase its membrane permeability and subsequent interaction with bacteria genomic DNA. Further analysis using SDS–polyacrylamide gel electrophoresis, ultra-high-performance liquid chromatography-mass spectrometry (UPLC-MS), and molecular docking revealed that NGJ1D affects the DNA-binding protein HU of <i>S. aureu</i>s to interfere with DNA synthesis. These results indicate that novel peptides with antimicrobial potential, such as NGJ1D, could be identified in fermentation broths and can be used for application in food preservation and the prevention and treatment of infections caused by <i>S. aureus</i>.</p>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":null,"pages":null},"PeriodicalIF":5.3000,"publicationDate":"2024-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Lacticaseibacillus paracasei-Derived Antibacterial Peptide NGJ1D and Its Mechanism of Action Against Staphylococcus aureus\",\"authors\":\"Yufan Xing, Wenjie Li, Jude Juventus Aweya, Ritian Jin, Rong Lin, Duo Liang, Wuyin Weng, Shen Yang\",\"doi\":\"10.1007/s11947-024-03419-8\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p><i>Staphylococcus aureus</i> is a common Gram-positive pathogen that causes food poisoning and foodborne illnesses. In this study, a peptide-designated NGJ1D (GAPNDLTARFIAKK) was found among 8 peptides in the fermentation broth of <i>Lacticaseibacillus paracasei</i>. NGJ1D had a minimum inhibitory concentration (MIC) of 62.5 μg/mL against <i>Staphylococcus aureus</i> and could kill the bacteria within 3 h. In a mimicked bacterial cell membrane environment, NGJ1D could change its secondary structure from a random coil to an α-helix to increase its membrane permeability and subsequent interaction with bacteria genomic DNA. Further analysis using SDS–polyacrylamide gel electrophoresis, ultra-high-performance liquid chromatography-mass spectrometry (UPLC-MS), and molecular docking revealed that NGJ1D affects the DNA-binding protein HU of <i>S. aureu</i>s to interfere with DNA synthesis. These results indicate that novel peptides with antimicrobial potential, such as NGJ1D, could be identified in fermentation broths and can be used for application in food preservation and the prevention and treatment of infections caused by <i>S. aureus</i>.</p>\",\"PeriodicalId\":562,\"journal\":{\"name\":\"Food and Bioprocess Technology\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":5.3000,\"publicationDate\":\"2024-04-30\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food and Bioprocess Technology\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.1007/s11947-024-03419-8\",\"RegionNum\":2,\"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":"Food and Bioprocess Technology","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1007/s11947-024-03419-8","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
摘要
金黄色葡萄球菌是一种常见的革兰氏阳性病原体，可引起食物中毒和食源性疾病。本研究在副酸乳杆菌发酵液中的 8 种多肽中发现了一种名为 NGJ1D（GAPNDLTARFIAKK）的多肽。NGJ1D 对金黄色葡萄球菌的最低抑菌浓度为 62.5 μg/mL，可在 3 小时内杀死该细菌。在模拟细菌细胞膜环境中，NGJ1D 可将其二级结构从随机线圈变为 α-螺旋，从而增加其膜渗透性，进而与细菌基因组 DNA 相互作用。利用 SDS 聚丙烯酰胺凝胶电泳、超高效液相色谱-质谱（UPLC-MS）和分子对接技术进行的进一步分析表明，NGJ1D 会影响金黄色葡萄球菌的 DNA 结合蛋白 HU，从而干扰 DNA 的合成。这些结果表明，可以在发酵液中发现具有抗菌潜力的新型多肽，如 NGJ1D，并可将其应用于食品保鲜以及预防和治疗由金黄色葡萄球菌引起的感染。
Lacticaseibacillus paracasei-Derived Antibacterial Peptide NGJ1D and Its Mechanism of Action Against Staphylococcus aureus
Staphylococcus aureus is a common Gram-positive pathogen that causes food poisoning and foodborne illnesses. In this study, a peptide-designated NGJ1D (GAPNDLTARFIAKK) was found among 8 peptides in the fermentation broth of Lacticaseibacillus paracasei. NGJ1D had a minimum inhibitory concentration (MIC) of 62.5 μg/mL against Staphylococcus aureus and could kill the bacteria within 3 h. In a mimicked bacterial cell membrane environment, NGJ1D could change its secondary structure from a random coil to an α-helix to increase its membrane permeability and subsequent interaction with bacteria genomic DNA. Further analysis using SDS–polyacrylamide gel electrophoresis, ultra-high-performance liquid chromatography-mass spectrometry (UPLC-MS), and molecular docking revealed that NGJ1D affects the DNA-binding protein HU of S. aureus to interfere with DNA synthesis. These results indicate that novel peptides with antimicrobial potential, such as NGJ1D, could be identified in fermentation broths and can be used for application in food preservation and the prevention and treatment of infections caused by S. aureus.
期刊介绍：
Food and Bioprocess Technology provides an effective and timely platform for cutting-edge high quality original papers in the engineering and science of all types of food processing technologies, from the original food supply source to the consumer’s dinner table. It aims to be a leading international journal for the multidisciplinary agri-food research community.
The journal focuses especially on experimental or theoretical research findings that have the potential for helping the agri-food industry to improve process efficiency, enhance product quality and, extend shelf-life of fresh and processed agri-food products. The editors present critical reviews on new perspectives to established processes, innovative and emerging technologies, and trends and future research in food and bioproducts processing. The journal also publishes short communications for rapidly disseminating preliminary results, letters to the Editor on recent developments and controversy, and book reviews.
京公网安备 11010802042870号
京ICP备2023020795号-1
分享
求助内容：
应助结果提醒方式：
扫码关注我们
