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Open AccessArticle

Identification of A Novel Antibacterial Peptide from Atlantic Mackerel belonging to the GAPDH-Related Antimicrobial Family and Its In Vitro Digestibility

1
Institute of Nutrition and Functional Foods (INAF), Université Laval, Québec, QC G1V 0A6, Canada
2
Department of Food Science, Faculty of Agricultural and Food Sciences, Université Laval, Québec, QC G1V 0A6, Canada
3
Department of Medicine, Faculty of Medicine, Cardiology Axis of the Québec Heart and Lung Institute (Hôpital Laval), Laval University Hospital Research Center, Québec, QC G1V 4G2, Canada
*
Author to whom correspondence should be addressed.
Present address: Laboratoire des Sciences de l’Environnement Marin (LEMAR), Université de Bretagne Occidentale, UMR 6539 Brest, France.
Mar. Drugs 2019, 17(7), 413; https://doi.org/10.3390/md17070413
Received: 7 May 2019 / Revised: 8 July 2019 / Accepted: 10 July 2019 / Published: 12 July 2019
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Abstract

The Atlantic mackerel, Scomber scombrus, is one of the most fished species in the world, but it is still largely used for low-value products, such as bait; mainly for crustacean fishery. This resource could be transformed into products of high value and may offer new opportunities for the discovery of bioactive molecules. Mackerel hydrolysate was investigated to discover antibacterial peptides with biotechnological potential. The proteolytic process generated a hydrolysate composed of 96% proteinaceous compounds with molecular weight lower than 7 kDa. From the whole hydrolysate, antibacterial activity was detected against both Gram-negative and Gram-positive bacteria. After solid phase extraction, purification of the active fraction led to the identification of 4 peptide sequences by mass spectrometry. The peptide sequence N-KVEIVAINDPFIDL-C, called Atlantic Mackerel GAPDH-related peptide (AMGAP), was selected for chemical synthesis to confirm the antibacterial activity and to evaluate its stability through in vitro digestibility. Minimal inhibitory concentrations of AMGAP revealed that Listeria strains were the most sensitive, suggesting potential as food-preservative to prevent bacterial growth. In addition, in vitro digestibility experiments found rapid (after 20 min) and early digestibility (stomach). This study highlights the biotechnological potential of mackerel hydrolysate due to the presence of the antibacterial AMGAP peptide. View Full-Text
Keywords: Atlantic mackerel; hydrolysate; antimicrobial peptide; in vitro digestibility Atlantic mackerel; hydrolysate; antimicrobial peptide; in vitro digestibility
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Offret, C.; Fliss, I.; Bazinet, L.; Marette, A.; Beaulieu, L. Identification of A Novel Antibacterial Peptide from Atlantic Mackerel belonging to the GAPDH-Related Antimicrobial Family and Its In Vitro Digestibility. Mar. Drugs 2019, 17, 413.

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