Generation of antimicrobial peptides Leg1 and Leg2 from chickpea storage protein, active against food spoilage bacteria and foodborne pathogens
作者： Marie-Louise Heymich , Ulrike Friedlein , Marius Trollmann , Karin Schwaiger , Rainer A. Böckmann
DOI: 10.1016/J.FOODCHEM.2020.128917
关键词:
摘要: Abstract Contamination with bacteria leads to food waste and foodborne diseases severe consequences for the environment human health. Aiming reduce spoilage infection, present study developed novel highly active food-grade antimicrobial peptides affecting a wide range of bacteria. After extraction from chickpea, storage protein legumin was hydrolyzed by digestive protease chymotrypsin. Subsequent analysis ultrahigh-performance micro-liquid chromatography–triple quadrupole time-of-flight tandem mass spectrometry determined resulting peptide profiles. Virtual screening identified 21 potential in hydrolysates. Among those, Leg1 (RIKTVTSFDLPALRFLKL) Leg2 (RIKTVTSFDLPALRWLKL) exhibited activity against 16 different bacteria, including pathogens, spoilage-causing two antibiotic-resistant strains. Leg1/Leg2 showed minimum inhibitory concentrations (MIC) down 15.6 µmol/L were thus 10–1,000-fold more compared conventional preservatives. Moreover, bactericidal contrast bacteriostatic
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