Novel casein antimicrobial peptides for the inhibition of oral pathogenic bacteria

Shizhe Qi; Shan Zhao; Huiyan Zhang; Shiwen Liu; Jiaxin Liu; Jian Yang; Yanxia Qi; Qiancheng Zhao; Yan Jin; Fangjun Wang

doi:10.1016/j.foodchem.2023.136454

Novel casein antimicrobial peptides for the inhibition of oral pathogenic bacteria

Food Chem. 2023 Nov 1:425:136454. doi: 10.1016/j.foodchem.2023.136454. Epub 2023 May 24.

Authors

Shizhe Qi¹, Shan Zhao², Huiyan Zhang¹, Shiwen Liu¹, Jiaxin Liu², Jian Yang³, Yanxia Qi⁴, Qiancheng Zhao⁵, Yan Jin², Fangjun Wang⁶

Affiliations

¹ College of Food Science and Engineering, Ocean University of Dalian, No. 52 Heishijiao Street, Dalian, Liaoning Province 116023, China; CAS Key Laboratory of Separation Sciences for Analytical Chemistry, Dalian Institute of Chemical Physics, Chinese Academy of Sciences, No. 457 Zhongshan Road, Dalian, Liaoning Province 116023, China.
² CAS Key Laboratory of Separation Sciences for Analytical Chemistry, Dalian Institute of Chemical Physics, Chinese Academy of Sciences, No. 457 Zhongshan Road, Dalian, Liaoning Province 116023, China.
³ Shubeideng (Hangzhou) Technology Co. Ltd, No.1818-2 Wenyi Road, Hangzhou, Zhejiang Province 311121, China.
⁴ College of Food Science and Engineering, Ocean University of Dalian, No. 52 Heishijiao Street, Dalian, Liaoning Province 116023, China. Electronic address: qiyanxia@dlou.edu.cn.
⁵ College of Food Science and Engineering, Ocean University of Dalian, No. 52 Heishijiao Street, Dalian, Liaoning Province 116023, China. Electronic address: qczhao@dlou.edu.cn.
⁶ CAS Key Laboratory of Separation Sciences for Analytical Chemistry, Dalian Institute of Chemical Physics, Chinese Academy of Sciences, No. 457 Zhongshan Road, Dalian, Liaoning Province 116023, China; University of Chinese Academy of Sciences, Beijing 100049, China. Electronic address: wangfj@dicp.ac.cn.

PMID: 37276666
DOI: 10.1016/j.foodchem.2023.136454

Abstract

Milk casein is a rich source of antimicrobial peptides (AMPs) and the most common way to produce AMPs is enzymatic hydrolysis in vitro. In this study, active casein antimicrobial peptide (CAMPs) mixtures were generated by optimized proteolytic cleavage of milk casein. These natural-safe CAMPs mixtures exhibited high activity in the inhibition of Streptococcus mutans and Porphyromonas gingivalis. Morphological characterization suggested the pathogenic bacteria presented incomplete or irregular collapsed membrane surface after the treatment with active CAMPs mixtures. The CAMPs inhibition activity was also effective in the attachment and development of microbial biofilm. Potential CAMPs sequences were unambiguously determined by unbiased proteomic analysis and 301 potential CAMPs were obtained. The activity of 4 novel CAMPs was successfully confirmed by using synthetic standards. This study provides a promising milk CAMPs resource for the development of safe agents in oral bacteria inhibition and functional foods.

Keywords: Casein antimicrobial peptide; Oral pathogenic bacteria; Proteolysis in vitro; Proteomic analysis.

MeSH terms

Anti-Bacterial Agents* / pharmacology
Antimicrobial Peptides
Bacteria / genetics
Caseins* / pharmacology
Microbial Sensitivity Tests
Proteomics

Substances

Anti-Bacterial Agents
Caseins
Antimicrobial Peptides