Isolation, identification, and synergistic mechanism of a novel antimicrobial peptide and phenolic compound from fermented walnut meal and their application in Rosa roxbughii Tratt spoilage fungus

被引：9

作者：

Hu, Yue ^{[1
]}

Ling, Yuxi ^{[1
]}

Qin, Zhouyi ^{[1
]}

Huang, Jingmei ^{[1
]}

Jian, Liuyu ^{[1
]}

Ren, Di Feng ^{[1
]}

机构：

[1] Beijing Forestry Univ, Coll Biol Sci & Biotechnol, Dept Food Sci & Engn, State Key Lab Efficient Prod Forest Resources,Bei, Beijing 100083, Peoples R China

来源：

FOOD CHEMISTRY | 2024年 / 433卷

关键词：

Penicillium victoriae; Fermented walnut meal; Peptide; Salicylic acid; Synergistic antifungal; Molecular docking; SALICYLIC-ACID; PRODUCTS; COMBINATION; BIOCONTROL; METABOLISM; FOODS;

D O I：

10.1016/j.foodchem.2023.137333

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

This study aimed to identify an antimicrobial peptide and phenolic compound combination derived from fermented walnut meal against Penicillium. victoriae, a fungus responsible for Rosa. roxbughii Tratt spoilage, and ultimately investigate their synergistic mechanism. YVVPW and salicylic acid (SA) had the highest antifungal activity among identified 4 antimicrobial peptides, including FGGDSTHP, ALGGGY, YVVPW, and PLLRW, and 15 phenolic compounds, respectively. Molecular docking verified that YVVPW bound to regulatory subunit via hydrogen-bond, hydrophobic, and 7C-7C conjugate interactions. YVVPW and SA exhibited synergistic effects with average minimal inhibitory concentration decreasing by 85.44 +/- 8.04%. Fluorescence spectroscopy demonstrated quenching of intrinsic Trp and Tyr fluorescence by interaction. FTIR and molecular docking results revealed formation of 3 hydrogen bonds via -OH, C--O, N-H, and C-H bonds in YVVPW + SA, with 7C-7C stacking occurring between the benzene ring and five-membered ring. These reinforce potential application of this combination as an effective fungistatic combination in fruit preservation.

引用

页数：9