Antibacterial Effects of a Cell-Penetrating Peptide Isolated from Kefir

Jianyin Miao, Haoxian Guo, Feilong Chen, Lichao Zhao, Liping He, Yangwen Ou, Manman Huang, Yi Zhang, Baoyan Guo, Yong Cao, Qingrong Huang

Research output: Contribution to journalArticlepeer-review

27 Scopus citations

Abstract

Kefir is a traditional fermented milk beverage used throughout the world for centuries. A cell-penetrating peptide, F3, was isolated from kefir by Sephadex G-50 gel filtration, DEAE-52 ion exchange, and reverse-phase high-performance liquid chromatography. F3 was determined to be a low molecular weight peptide containing one leucine and one tyrosine with two phosphate radicals. This peptide displayed antimicrobial activity across a broad spectrum of organisms including several Gram-positive and Gram-negative bacteria as well as fungi, with minimal inhibitory concentration (MIC) values ranging from 125 to 500 μg/mL. Cellular penetration and accumulation of F3 were determined by confocal laser scanning microscopy. The peptide was able to penetrate the cellular membrane of Escherichia coli and Staphylococcus aureus. Changes in cell morphology were observed by scanning electron microscopy (SEM). The results indicate that peptide F3 may be a good candidate for use as an effective biological preservative in agriculture and the food industry.

Original languageEnglish (US)
Pages (from-to)3234-3242
Number of pages9
JournalJournal of agricultural and food chemistry
Volume64
Issue number16
DOIs
StatePublished - Apr 27 2016

All Science Journal Classification (ASJC) codes

  • Chemistry(all)
  • Agricultural and Biological Sciences(all)

Keywords

  • antibacterial effects
  • antimicrobial peptide
  • identification
  • kefir
  • purification

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