文献类型：期刊文献

英文题名：Sodium chloride augments the antibacterial activity of a novel penaeid shrimp-derived peptide (GPCR10) against halotolerant Staphylococcus aureus

作者：Yang, Shen[1];Wang, Mingyao[1];Gao, Jialong[2];Liu, Jiaxin[1];Jin, Ritian[1];Lin, Rong[1];Weng, Wuyin[1];Aweya, Jude Juventus[1]

机构：[1]Jimei Univ, Coll Ocean Food & Biol Engn, Fujian Prov Key Lab Food Microbiol & Enzyme Engn, 43 Yindou Rd, Xiamen 361021, Fujian, Peoples R China;[2]Guangdong Ocean Univ, Coll Food Sci & Technol, Guangdong Prov Key Lab Aquat Prod Proc & Safety, Zhanjiang 524088, Guangdong, Peoples R China

年份：2023

卷号：184

外文期刊名：LWT-FOOD SCIENCE AND TECHNOLOGY

收录：SCI-EXPANDED(收录号：WOS:001090091000001)、、EI(收录号：20233114461413)、Scopus(收录号：2-s2.0-85165974678)、WOS

基金：This study was financially supported by Natural Science Foundation of Xiamen, China (3502Z20227202) . Foundation of Guangdong Pro-vincial Key Laboratory of Aquatic Product Processing and Safety, China (GDPKLAPPS2105) .

语种：英文

外文关键词：Antimicrobial peptides; NaCl; Antibacterial activity; DNA binding; Staphylococcus aureus

外文摘要：The activity of antimicrobial peptides (AMPs) can be enhanced by sodium chloride (NaCl), but whether this applies to halotolerant bacteria, such as Staphylococcus aureus, is unknown. Ten peptides with antimicrobial potential were identified from Penaeus vannamei using ultra-performance liquid chromatography-mass spectrometry and in silico analysis. One of the peptides, designated GPCR10 (LGLLLPALTLGTTHASGASGRR), was further explored against S. aureus in combination with NaCl treatment. Peptide GPCR10 had a minimum inhibitory concentration (MIC) of 62.5 mu g/mL against S. aureus but when combined with NaCl (3.5% (w/v)), the MIC decreased to 3.9 mu g/mL. Besides, the destruction of bacteria ultrastructure by GPCR10 was enhanced by NaCl, and its random coil structure was transformed to the alpha-helical form, thereby increasing its binding with bacteria membranes and permeability. These changes in GPCR10 resulted in bacteria destruction, extrusion of cellular content, and binding to bacteria DNA. Thus, low NaCl concentration could enhance the antibacterial activity of AMPs in food preservation.