Chickpea-Derived Modified Antimicrobial Peptides KTA and KTR Inactivate Staphylococcus aureus via Disrupting Cell Membrane and Interfering with Peptidoglycan Synthesis
文献类型： 外文期刊
作者： Zhang, Xinhui 1 ; Ma, Peipei 1 ; Ismail, Balarabe B. 1 ; Yang, Zhehao 1 ; Zou, Zhipeng 1 ; Suo, Yujuan 2 ; Ye, Xingqian 1 ; Liu, Donghong 1 ; Guo, Mingming 1 ;
作者机构： 1.Zhejiang Univ, Coll Biosyst Engn & Food Sci, Natl Local Joint Engn Lab Intelligent Food Technol, Zhejiang Key Lab Agrofood Proc,Integrated Res Base, Hangzhou 310058, Peoples R China
2.Shanghai Acad Agr Sci, Inst Agrofood Stand & Testing Technol, Lab Qual & Safety Risk Assessment Agroprod, Minist Agr & Rural Affairs, Shanghai 201403, Peoples R China
关键词： antimicrobial peptides; Staphylococcus aureus; cell membrane damage; peptidoglycan; antimicrobial mechanism; foodborne pathogen control
期刊名称：JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY （ 影响因子：6.1； 五年影响因子：6.3 ）
ISSN： 0021-8561
年卷期： 2024 年 72 卷 5 期
页码：
收录情况： SCI
摘要： The widespread bacterial contamination caused by foodborne pathogens has continuously driven the development of advanced and potent food antimicrobial agents. In this study, two novel antimicrobial peptides (AMPs) named KTA and KTR were obtained by modifying a natural AMP, Leg2, from chickpea storage protein legumin hydrolysates. They were further predicted to be stable hydrophobic cationic AMPs of alpha-helical structure with no hemolytic toxicity by several online servers. Moreover, the AMPs exerted superior antibacterial activity against two representative Staphylococcus aureus strains thanks to the increased hydrophobicity and positive charge, with minimum inhibition concentration value (4.74-7.41 mu M) significantly lower than that of Leg2 (>1158.70 mu M). Further, this study sought to elucidate the specific antimicrobial mechanism against Gram-positive bacteria. It was found that the electrostatic interactions of the AMPs with peptidoglycan were vital for peptide activity in combating Gram-positive bacteria. Subsequently, the cell membrane of S. aureus cells was irreversibly disrupted by increasing permeability and impairing membrane components, which led to the massive release of intracellular substances and eventual cell death. Overall, this work demonstrated that KTA and KTR were active against Gram-positive bacteria via peptidoglycan targeting and membrane-disruptive mechanisms and paved the way for expanding their application potential to alleviate food contamination.
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