Isolation, Purification and Stability of Antimicrobial Peptides from Walnut Glutenin

doi:10.7506/spkx1002-6630-20230803-015

Abstract

Abstract: Objective: To prepare antimicrobial peptides (AMPs) as a new alternative to antibiotics from walnut glutenin. Methods: AMPs were prepared by solid-state fermentation using Bacillus subtilis synchronized with alkaline protease treatment, separated, purified, and screened by successive ultrafiltration, gel filtration chromatography, liquid chromatography-tandem mass spectrometry (LC-MS/MS) and molecular docking. The stability of AMPs was studied by using Escherichia coli and Staphylococcus aureus as indicator strains. Results: fractions WGP-IIIA and WGP-IIIC, obtained after gel filtration chromatography, had strong antibacterial activity. By LC-MS/MS combined with virtual screening, 6 peptides were identified from the 2 fractions, and 3 peptides were obtained by molecular docking, namely LAEAYNIPDTIARRL from WGP-IIIA and SHSVIYVIR and APQLLYIVK from WGP-IIIC. The results of molecular docking showed that the antibacterial activity of WGP-IIIC was stronger. The AMPs were stable to high temperature, ultraviolet light, varying pH and different proteases. Conclusion: Walnut AMPs have application value in the field of food preservation.

Key words: glutenin-derived antimicrobial peptides; synchronous fermentation and enzymatic treatment; isolation and purification; bacteriostatic stability; molecular docking

CLC Number:

TS255.1

MA Hui, GU Xuemin, MEI Jie, LI Fang, WANG Jiali, WANG Zipeng, KONG Lingming. Isolation, Purification and Stability of Antimicrobial Peptides from Walnut Glutenin[J]. FOOD SCIENCE, 2024, 45(7): 69-77.

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Isolation, Purification and Stability of Antimicrobial Peptides from Walnut Glutenin

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