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Synthetic antimicrobial peptide: Potential application in foods and food packaging materials.

机译：合成抗菌肽：在食品和食品包装材料中的潜在应用。

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Use of antimicrobial polymers in foods, biomedical and other applications hold long-term promise. In food applications, such polymers would maintain their antimicrobial efficacy by reducing the amount of antimicrobials added directly to the foods. The limited scope of action of most antimicrobials calls for finding new antimicrobials that have wide spectra of activity and functionality. Synthetic antimicrobial peptides that are amphipatic, cationic and form α-helixes have been shown antimicrobial at low levels (μg/ml) against several microorganisms. Among these, peptides composed of lysine and leucine and 14 amino acid residues in length have been previously immobilized and reported little toxic against human erythrocytes.; In this study, an amphipatic cationic peptide composed of 8 leucine and 6 lysine amino acid residues was synthesized by solid phase peptide synthesis (SPPS). The same peptide was attached to polystyrene resin beads by the same method. The soluble peptide and the modified polystyrene (MPS) were microcidal against the food-borne microorganisms Bacillus subtilis, Escherichia coli O157:H7, Kluyveromyces marxianus, Listeria monocytogenes, Pseudomonas fluorescens, Serratia liquefaciens, Staphylococcus aureus and Salmonella typhimurium in buffer. The soluble peptide was 200–7000 more potent than the MPS and reduced more than 3 log 10 the cells within 10 min at concentrations less than 10 μg/ml. In addition, the soluble peptide caused the decrease of E. coli O157:H7 intracellular ATP, K+ and UV-absorbing materials.; Soluble peptide and MPS inhibited E. coli O157:H7 growth in trypticase soy broth in a concentration-dependent manner. They also reduced E. coli O157:H7 survival in apple juice and microflora present in meat exudate liquid. The peptides reduced E. coli O157:H7 at pH 3.5–7, showing highest antimicrobial activity at pH 3.5. Activity of the MPS was retained after it was sterilized at 120°C, heated in a dry oven at 120 and 200°C and washed 40 times.
机译：在食品，生物医学和其他应用中使用抗微生物聚合物具有长期前景。在食品应用中，此类聚合物将通过减少直接添加到食品中的抗菌剂的数量来保持其抗菌功效。大多数抗微生物剂的作用范围有限，要求寻找具有广泛活性和功能谱的新抗微生物剂。两性，阳离子型和α-螺旋形式的合成抗菌肽已显示出对几种微生物的抗菌水平低（μg/ ml）。其中，由赖氨酸和亮氨酸组成的肽以及长度为14个氨基酸的残基已被固定化，对人的红细胞毒性很小。在这项研究中，通过固相肽合成法（SPPS）合成了由8个亮氨酸和6个赖氨酸氨基酸残基组成的两性阳离子肽。通过相同的方法将相同的肽连接至聚苯乙烯树脂珠。可溶性肽和修饰的聚苯乙烯（MPS）对食源微生物枯草芽孢杆菌，大肠杆菌 O157：H7，马克斯克鲁维酵母，单核细胞增生李斯特菌，荧光假单胞菌，液化粘质沙雷氏菌，葡萄球菌有杀菌作用缓冲液中的金黄色葡萄球菌和鼠伤寒沙门氏菌。可溶性肽比MPS的效价高200-7000，并且在10分钟内以低于10μg/ ml的浓度减少了3 log 10 个细胞。另外，可溶性肽引起 E的降低。大肠杆菌O157：H7细胞内ATP，K + 和紫外线吸收材料。可溶性肽和MPS抑制 E。胰蛋白酶解毒大豆肉汤中大肠杆菌O157：H7的生长呈浓度依赖性。它们还降低了肉汁液中存在的苹果汁和微生物区系中的大肠杆菌 O157：H7存活率。肽降低了。 pH值为3.5-7的O157：H7大肠杆菌，在pH值为3.5时显示出最高的抗菌活性。 MPS在120°C灭菌后保持活性，并在120和200°C的干燥炉中加热并洗涤40次。

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