肽
化学
抗菌剂
大肠杆菌
开菲尔
最小抑制浓度
细菌
色谱法
生物化学
微生物学
生物
乳酸
遗传学
基因
作者
Jianyin Miao,Haoxian Guo,Feilong Chen,Linna Zhao,Lili He,OU Yu-xiang,Man Huang,Yi Zhang,Baocheng Guo,Yong Cao,Qingrong Huang
标识
DOI:10.1021/acs.jafc.6b00730
摘要
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.
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