A potential food biopreservative, CecXJ-37N, non-covalently intercalates into the nucleotides of bacterial genomic DNA beyond membrane attack

•CecXJ-37N shows small MICs (0.25–7.8μM) against 8 food-borne pathogenic strains.•CecXJ-37N shows low hemolysis and no cytotoxicity to normal mammalian cells.•CecXJ-37N induces pore-forming on E. coli cell membrane and causes cytolysis.•CecXJ-37N penetrates bacterial cell membrane and interacts with...

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Vydáno v:	Food chemistry Ročník 217; s. 576 - 584
Hlavní autoři:	Liu, Dongliang, Liu, Jun, Li, Jinyao, Xia, Lijie, Yang, Jianhua, Sun, Surong, Ma, Ji, Zhang, Fuchun
Médium:	Journal Article
Jazyk:	angličtina
Vydáno:	England Elsevier Ltd 15.02.2017
Témata:	Amide modification Animals Anti-Bacterial Agents - chemistry Anti-Bacterial Agents - pharmacology antibacterial properties Antimicrobial Cationic Peptides - chemistry Antimicrobial Cationic Peptides - pharmacology Antimicrobial peptide Cell Membrane - drug effects Cell membrane penetration Cell Survival - drug effects cytoplasm cytotoxicity DNA DNA intercalation DNA, Bacterial - chemistry Escherichia coli Escherichia coli - drug effects flow cytometry fluorescence microscopy food biopreservatives Food Contamination - prevention & control food industry Food Microbiology Food preservative Food Preservatives - chemistry Food Preservatives - pharmacology Food-borne pathogen genome Genome, Bacterial hydrolysis mechanism of action Mice Microbial Sensitivity Tests Molecular Structure NIH 3T3 Cells novel foods nucleotides pepsin scanning electron microscopy trypsin ultraviolet-visible spectroscopy Food preservative Cell membrane penetration Food-borne pathogen Amide modification DNA intercalation Antimicrobial peptide
ISSN:	0308-8146, 1873-7072, 1873-7072
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Shrnutí:	•CecXJ-37N shows small MICs (0.25–7.8μM) against 8 food-borne pathogenic strains.•CecXJ-37N shows low hemolysis and no cytotoxicity to normal mammalian cells.•CecXJ-37N induces pore-forming on E. coli cell membrane and causes cytolysis.•CecXJ-37N penetrates bacterial cell membrane and interacts with genomic DNA.•CecXJ-37N intercalates into nucleotides rather than binds to DNA backbone. The antibacterial activities and mechanism of an amide-modified peptide CecXJ-37N were investigated in this study. CecXJ-37N showed small MICs (0.25–7.8μM) against eight harmful strains common in food industry. The α-helix proportion of CecXJ-37N increased by 11-fold in prokaryotic membrane comparable environments; cytotoxicity studies demonstrated the MHC was significantly higher than that of non-amidated isoform. Moreover, CecXJ-37N possessed stronger capacities to resist trypsin and pepsin hydrolysis within two hours. Flow cytometry and scanning electron microscopy demonstrated that CecXJ-37N induced pore-formation, morphological changes, and lysed E. coli cells. Fluorescence microscopy indicated that CecXJ-37N penetrated E. coli membrane and accumulated in cytoplasm. Further ultraviolet–visible spectroscopy suggested that CecXJ-37N changed the action mode of parental peptide interacting with bacterial genome from outside binding to a tightly non-covalent intercalation into nucleotides. Overall, this study suggested that amide-modification enhanced antimicrobial activity and reduced the cytotoxicity, thus could be potential strategies for developing novel food preservatives.
Bibliografie:	ObjectType-Article-1 SourceType-Scholarly Journals-1 ObjectType-Feature-2 content type line 23
ISSN:	0308-8146 1873-7072 1873-7072
DOI:	10.1016/j.foodchem.2016.09.033