Isolation and Characterization of an Antibacterial Peptide Fraction from the Pepsin Hydrolysate of Half-Fin Anchovy (Setipinna taty)
Abstract
:1. Introduction
2. Results and Discussion
2.1. Isolation and Identification of Antibacterial Fraction from HAHp
2.1.1. Gel Permeation Chromatography
2.1.2. RP-HPLC and Source 5RPC ST purification
2.2. Peptide Sequence Analysis and Physicochemical Properties
Time | Amino acid sequence | Calculated mass | Net | Hydrophobic ratio b (%) |
---|---|---|---|---|
(min) | /observed mass | charge a | ||
15.92 | MLTTPPHAKYVLQW | 1685.0/1665.92 | +2 | 42 |
18.24 | LRSKAAAPAEQYE | 1433.5/1414.78 | 0 | 38 |
19.21 | TPGALLEHPTL | 1148.3/1129.60 | 0 | 36 |
19.95 | SHAATKAPPKNGNY | 1455.5/1436.91 | +3 | 21 |
20.52 | LATVSVGAVELCY | 1324.5/1305.73 | −1 | 61 |
21.45 | PTAGVANALQHA | 1149.2/1130.67 | +1 | 50 |
23.24 | QLGTHSAQPVPF | 1281.4/1262.62 | +1 | 33 |
23.86 | VNVDERWRKL | 1314.5/1295.65 | +1 | 40 |
33.55 | NPEFLASGDHLDNLQ | 1669.7/1650.89 | −2 | 33 |
34.48 | PEVVYECLHW | 1274.4/1255.72 | −1 | 50 |
2.3. Prediction of Peptide Secondary Structure
Peptides | Amino acid sequence a | Secondary structure b |
---|---|---|
HAHp-cationic1 | MLTTPPHAKYVLQW | |
ccccccccceeecc | Extended strand (21.43%), random coil (78.57%) | |
HAHp-cationic2 | SHAATKAPPKNGNY | |
cccccccccccccc | Random coil (100%) | |
HAHp-cationic3 | PTAGVANALQHA | |
cccchhhhhccc | Alpha helix (41.67%), random coil (58.33%) | |
HAHp-cationic4 | QLGTHSAQPVPF | |
cccccccccccc | Random coil (100%) | |
HAHp-cationic5 | VNVDERWRKL | |
cccchhhccc | Alpha helix (30.00%), random coil (70.00%) | |
HAHp-anionic1 | LATVSVGAVELCY | |
ceeeeeeeeeecc | Extended strand (76.92%), random coil (23.08%) | |
HAHp-anionic2 | NPEFLASGDHLDNLQ | |
ccceccccccccccc | Extended strand (6.67%), random coil (93.33%) | |
HAHp-anionic3 | PEVVYECLHW | |
cceeeeeecc | Extended strand (60.00%), random coil (40.00%) |
2.4. Scanning Electron Microscopy (SEM)
3. Experimental
3.1. Materials
3.2. Preparation of the Pepsin Hydrolysate of Half-Fin Anchovy (HAHp)
3.3. Antibacterial Activity against Escherichia coli
3.4. Isolation of Antibacterial Fraction from HAHp
3.5. Peptide Sequence Analysis and Physicochemical Properties
3.6. Prediction of the Secondary Structure of Peptide
3.7. Scanning Electron Microscopy (SEM)
4. Conclusions
Acknowledgments
References and Notes
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Song, R.; Wei, R.-B.; Luo, H.-Y.; Wang, D.-F. Isolation and Characterization of an Antibacterial Peptide Fraction from the Pepsin Hydrolysate of Half-Fin Anchovy (Setipinna taty). Molecules 2012, 17, 2980-2991. https://doi.org/10.3390/molecules17032980
Song R, Wei R-B, Luo H-Y, Wang D-F. Isolation and Characterization of an Antibacterial Peptide Fraction from the Pepsin Hydrolysate of Half-Fin Anchovy (Setipinna taty). Molecules. 2012; 17(3):2980-2991. https://doi.org/10.3390/molecules17032980
Chicago/Turabian StyleSong, Ru, Rong-Bian Wei, Hong-Yu Luo, and Dong-Feng Wang. 2012. "Isolation and Characterization of an Antibacterial Peptide Fraction from the Pepsin Hydrolysate of Half-Fin Anchovy (Setipinna taty)" Molecules 17, no. 3: 2980-2991. https://doi.org/10.3390/molecules17032980