Antibacterial Effects of a Cell-Penetrating Peptide Isolated from Kefir

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• 作者：Jianyin Miao ; Haoxian Guo ; Feilong Chen ; Lichao Zhao ; Liping He ; Yangwen Ou ; Manman Huang ; Yi Zhang ; Baoyan Guo ; Yong Cao ; Qingrong Huang
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2016
• 出版时间：April 27, 2016
• 年：2016
• 卷：64
• 期：16
• 页码：3234-3242
• 全文大小：492K
• 年卷期：0
• ISSN：1520-5118

文摘

Kefir is a traditional fermented milk beverage used throughout the world for centuries. A cell-penetrating peptide, F3, was isolated from kefir by Sephadex G-50 gel filtration, DEAE-52 ion exchange, and reverse-phase high-performance liquid chromatography. F3 was determined to be a low molecular weight peptide containing one leucine and one tyrosine with two phosphate radicals. This peptide displayed antimicrobial activity across a broad spectrum of organisms including several Gram-positive and Gram-negative bacteria as well as fungi, with minimal inhibitory concentration (MIC) values ranging from 125 to 500 μg/mL. Cellular penetration and accumulation of F3 were determined by confocal laser scanning microscopy. The peptide was able to penetrate the cellular membrane of Escherichia coli and Staphylococcus aureus. Changes in cell morphology were observed by scanning electron microscopy (SEM). The results indicate that peptide F3 may be a good candidate for use as an effective biological preservative in agriculture and the food industry.