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Issue 8, 2019
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Identification and antimicrobial activity evaluation of three peptides from laba garlic and the related mechanism

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Abstract

Laba garlic is a traditional Chinese processed garlic (Allium sativum L.) with multiple health benefits. This study was aimed at isolating and identifying three antimicrobial peptide fractions from laba garlic using Sephadex chromatography, pre-HPLC and LC-MS/MS and investigating the potential antimicrobial mechanism. The sequences of the three peptides were demonstrated to be Tyr-Asn-His-Asn-Phe (YNHNF, F3-3-a), Trp-Pro-Thr-Ser-Phe-Thr (WPTSFT, F3-3-b) and Ala-Val-Asp-Arg-Ala-Val (AVDRAV, F3-3-c), respectively. F3-3-c showed the strongest anti-microbial effects among these three fractions and it could inhibit the mycelial growth of E. coli and S. aureus in vitro with a minimum inhibitory concentration (MIC) of 100 μM and exhibited negligible hemolytic activity. F3-3-c showed amphipathic properties with the presence of α-helix (25.8 ± 0.56%), β-strands (19.7 ± 0.45%), turns (21.2 ± 0.78%) and unordered conformation (33.3 ± 1.09%). Treatment of F3-3-c resulted in a change in the morphology of the hyphae and the disruption of membrane integrity as shown by SEM and TEM analyses. These results suggested that the laba garlic peptide F3-3-c might be a promising candidate for antibiotics and related functional foods.

Graphical abstract: Identification and antimicrobial activity evaluation of three peptides from laba garlic and the related mechanism

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Article information


Submitted
04 Feb 2019
Accepted
04 Jun 2019
First published
26 Jun 2019

Food Funct., 2019,10, 4486-4496
Article type
Paper

Identification and antimicrobial activity evaluation of three peptides from laba garlic and the related mechanism

X. Gao, Y. Chen, Z. Chen, Z. Xue, Y. Jia, Q. guo, Q. Ma, M. Zhang and H. Chen, Food Funct., 2019, 10, 4486
DOI: 10.1039/C9FO00236G

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