A novel thermotolerant and acidotolerant peptide produced by a Bacillus strain newly isolated from a fermented food (kimchi) shows activity against multidrug-resistant bacteria

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• 作者：Yun Hee Choi^a ; ¹ ; Seung Sik Cho^b ; ¹ ; Jaya Ram Simkhada^a ; Jin Cheol Yoo^a ; ^{jcyu@chosun.ac.kr}
• 关键词：Antimicrobial peptide ; Bacillus sp. CS61 ; Multidrug resistance
• 刊名：International Journal of Antimicrobial Agents
• 出版年：2012
• 期刊代码：126_09248579
• 类别：med
• 出版时间：July, 2012
• 卷：40
• 期：1
• 页码：80-83
• 文件大小：303 K

摘要

In an attempt to isolate effective antimicrobial peptides (AMPs) from a microbial source for the treatment of multidrug-resistant (MDR) bacteria, BCP61 was purified from Bacillus sp. CS61 newly isolated from the traditional fermented food kimchi. BCP61 (ca. 1100 Da) was purified to homogeneity using sequential chromatographic steps. It was found to be stable at pH 2.0-10.0 and up to 80 掳C. BCP61 displayed antimicrobial activity against MDR bacteria such as meticillin-resistant Staphylococcus aureus (MRSA), vancomycin-resistant S. aureus (VRSA) and vancomycin-resistant enterococci (VRE). Minimal inhibitory concentrations of BCP61 for MRSA, VRSA and VRE were in the range 0.625-20 渭g/mL. The N-terminal amino acid sequence of BCP61 was A-I-N-X-D-A-A-Y-L, which differed from reported AMPs. The fourth unidentified amino acid was replaced and several peptides were synthesised. Among them, only cysteine replacement displayed antimicrobial activity. BCP61 from a food-borne strain may be useful in therapeutic applications.