食品科学 ›› 2018, Vol. 39 ›› Issue (20): 57-62.doi: 10.7506/spkx1002-6630-201820009

• 食品化学 • 上一篇    下一篇

新型牛乳铁蛋白衍生肽KW-WK的生物活性及其稳定性

王海梅1,李盈盈1,侯俊财1,*,姜成刚2,李东飞1,卢佳音1,赵悦含1,逄诗玥1   

  1. (1.东北农业大学食品学院,黑龙江?哈尔滨 150030;2.中国农业科学院哈尔滨兽医研究所,黑龙江?哈尔滨 150001)
  • 出版日期:2018-10-25 发布日期:2018-10-24
  • 基金资助:
    “十三五”国家重点研发计划重点专项(2016YFD0400605)

Biological Activity and Stability of New Peptide Derivative KW-WK from Bovine Lactoferricin

WANG Haimei1, LI Yingying1, HOU Juncai1,*, JIANG Chenggang2, LI Dongfei1, LU Jiayin1, ZHAO Yuehan1, PANG Shiyue1   

  1. (1. College of Food Science, Northeast Agricultural University, Harbin 150030, China;2. Harbin Veterinary Research Institute, Chinese Academy of Agricultural Sciences, Harbin 150001, China)
  • Online:2018-10-25 Published:2018-10-24

摘要: 以牛乳铁蛋白肽片段LFcinB18-28为母肽,在保留其高电荷、强疏水性的基础上,依据对称结构设计理念,引入精氨酸和色氨酸替换,设计出新型抗菌肽KWRRWQWRRWK-NH2(KW-WK)。采用圆二色谱法、微量稀释法、噻唑蓝法等方法分析KW-WK的二级结构、抑菌活性、溶血活性、细胞毒性及稳定性。结果表明,KW-WK肽在模拟水环境中呈无规卷曲状,在模拟细胞膜环境中,则呈α-螺旋结构;KW-WK肽的抑菌性强,最小抑菌浓度为4~128?μmol/L;溶血率低,当肽浓度为256?μmol/L时,其溶血率小于5%;细胞毒性小;治疗指数为9.14,细胞选择性高;热稳定性好,100?℃处理1?h后仍保持较强的抑菌活性,酶稳定性较LFcinB18-28母肽有极大的提高。因此,新型抗菌肽KW-WK在食品、医药和畜牧等领域都显示出巨大的应用潜力。

关键词: KW-WK肽, 抑菌活性, 溶血活性, 细胞毒性, 稳定性

Abstract: This study designed a new anti-microbial peptide KWRRWQWRRWK-NH2 (KW-WK) with the fragment of bovine lactoferricin LFcinB18-28 as parent peptide. Apart from retaining the high charge and strong hydrophobicity of the parent peptide, arginine (R) and tryptophan (W) replacement was introduced to design this anti-microbial peptide based on the concept of symmetrical structure. The secondary structure, antibacterial activity, hemolysis activity, cell toxicity and stability of KW-WK were determined by circular dichroism spectroscopy, broth microdilution and 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyl-2H-tetrazolium bromide (MTT) method. The results showed that KW-WK existed in a random coil structure in aqueous solution. However, it was α-helical in the simulated environment of cell membrane. The minimal inhibitory concentration (MIC) of KW-WK ranged from 4 to 128 μmol/L, suggesting that its bacteriostatic activity was strong. The hemolysis rate was less than 5% when the concentration of KW-WK was 256 μmol/L. This result showed that its hemolysis activity was low. The therapeutic index of KW-WK was 9.14, and its cytotoxicity was relatively low. Thus, its cell selectivity was relatively high. In addition, after heat treatment 100 ℃ for 1 h, KW-WK still possessed rather high antibacterial activity. The enzymatic stability of KW-WK was greatly improved as compared to LFcinB18-28. Therefore, the new anti-microbial peptide KW-WK has shown a great application potential in the fields of food, medicine, livestock etc.

Key words: KW-WK peptide, antibacterial activity, hemolytic activity, cytotoxicity, stability

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