Next Article in Journal
From Aggregates to Porous Three-Dimensional Scaffolds through a Mechanochemical Approach to Design Photosensitive Chitosan Derivatives
Previous Article in Journal
Citrinin Monomer and Dimer Derivatives with Antibacterial and Cytotoxic Activities Isolated from the Deep Sea-Derived Fungus Penicillium citrinum NLG-S01-P1
Previous Article in Special Issue
Preparation, Identification, and Activity Evaluation of Eight Antioxidant Peptides from Protein Hydrolysate of Hairtail (Trichiurus japonicas) Muscle
Article Menu

Export Article

Open AccessArticle
Mar. Drugs 2019, 17(1), 47; https://doi.org/10.3390/md17010047

Novel Antibacterial Peptides Isolated from the Maillard Reaction Products of Half-Fin Anchovy (Setipinna taty) Hydrolysates/Glucose and Their Mode of Action in Escherichia Coli

1
Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, School of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan 316000, China
2
School of Marine Science and Technology, Zhejiang Ocean University, Zhoushan 316000, China
*
Author to whom correspondence should be addressed.
Received: 19 November 2018 / Revised: 7 January 2019 / Accepted: 8 January 2019 / Published: 10 January 2019
Full-Text   |   PDF [1935 KB, uploaded 11 January 2019]   |  

Abstract

The Maillard reaction products (MRPs) of half-fin anchovy hydrolysates and glucose, named as HAHp(9.0)-G MRPs, were fractionated by size exclusion chromatography into three major fractions (F1–F3). F2, which demonstrated the strongest antibacterial activity against Escherichia coli (E. coli) and showed self-production of hydrogen peroxide (H2O2), was extracted by solid phase extraction. The hydrophobic extract of F2 was further isolated by reverse phase-high performance liquid chromatography into sub-fractions HE-F2-1 and HE-F2-2. Nine peptides were identified from HE-F2-1, and two peptides from HE-F2-2 using liquid chromatography-electrospray ionization/multi-stage mass spectrometry. Three peptides, FEDQLR (HGM-Hp1), ALERTF (HGM-Hp2), and RHPEYAVSVLLR (HGM-Hp3), with net charges of −1, 0, and +1, respectively, were synthesized. The minimal inhibitory concentration of these synthetic peptides was 2 mg/mL against E. coli. Once incubated with logarithmic growth phase of E. coli, HGM-Hp1 and HGM-Hp2 induced significant increases of both extracellular and intracellular H2O2 formation. However, HGM-Hp3 only dramatically enhanced intracellular H2O2 production in E. coli. The increased potassium ions in E. coli suspension after addition of HGM-Hp1 or HGM-Hp2 indicated the destruction of cell integrity via irreversible membrane damage. It is the first report of hydrolysates MRPs-derived peptides that might perform the antibacterial activity via inducing intracellular H2O2 production. View Full-Text
Keywords: half-fin anchovy hydrolysates; Maillard reaction products; antibacterial peptide; identification; self-production of hydrogen peroxide; membrane damage half-fin anchovy hydrolysates; Maillard reaction products; antibacterial peptide; identification; self-production of hydrogen peroxide; membrane damage
Figures

Graphical abstract

This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).
SciFeed

Share & Cite This Article

MDPI and ACS Style

Wang, J.; Wei, R.; Song, R. Novel Antibacterial Peptides Isolated from the Maillard Reaction Products of Half-Fin Anchovy (Setipinna taty) Hydrolysates/Glucose and Their Mode of Action in Escherichia Coli. Mar. Drugs 2019, 17, 47.

Show more citation formats Show less citations formats

Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Related Articles

Article Metrics

Article Access Statistics

1

Comments

[Return to top]
Mar. Drugs EISSN 1660-3397 Published by MDPI AG, Basel, Switzerland RSS E-Mail Table of Contents Alert
Back to Top