Antibacterial Activity and Potential Application in Food Packaging of Peptides Derived from Turbot Viscera Hydrolysate

作者：Jingran Bi, Chuan Tian, Jinghui Jiang, Gongliang Zhang, Hongshun Hao, Hongman Hou · 发表于：Journal of Agricultural and Food Chemistry · 年份：2020 · DOI：10.1021/acs.jafc.0c03146 · 被引用次数：72 · 研究领域：Antimicrobial Peptides and Activities、Protein Hydrolysis and Bioactive Peptides、Antimicrobial agents and applications

As a good choice for food preservation, antimicrobial peptides (AMPs) have received much attention in recent years. In this paper, peptides derived from the turbot viscera hydrolysate were identified by ultraperformance liquid chromatography–quadrupole time-of-flight mass spectrometry (UPLC–Q-TOF-MS/MS), and the physicochemical properties and structural characteristics were analyzed by in silico tools. Furthermore, three cationic peptides with potential hydrophobicity and amphipathy were synthesized; their cytotoxicity, hemolysis, and antibacterial activities were investigated. In particular, Sm-A1 (GITDLRGMLKRLKKMK), a peptide with 16 amino acids, showed an outstanding antibacterial activity against both Gram-positive and Gram-negative bacteria by damaging the cell membrane integrity. Moreover, Sm-A1 was successfully loaded into hydroxyl-rich poly(vinyl alcohol) (PVA)/chitosan (CS) hydrogel to improve the antibacterial activity and biofilm inhibition effect. PVA/CS+7.5‰ Sm-A1 hydrogel can satisfactorily protect the salmon muscle from the microbiological contamination and texture deterioration.