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Structural Characterization of the Staphylococcus aureus Targeting Lectin Peptides from Garlic (Allium sativum L) by Liquid Nitrogen Grinding Coupled with the Proteomic and Antimicrobial Mechanism Analysis

Probiotics Antimicrob Proteins. 2023-05;

Shuqin Li, Nannan Li, Yajie Wang, Xiaoyu Zhang, Jia Wang, Min Zhang, Haixia Chen

Products/Services Used	Details	Operation
Proteins, Expression, Isolation and Analysis	… The solution was loaded on 15% gel (GenScript, Nanjing, China) and separated at 160 V for 2 h according to the manufacturer’s instruction. The gel was then stained by 0.1% w/v …	Get A Quote

摘要

Garlic has long been used as an antimicrobial spice and herbal remedy. The aim of this study was to isolate the antimicrobial agent in garlic water extract against Staphylococcus aureus (S. aureus) and investigate its antimicrobial mechanism. By an activity-guided separation, garlic lectin-derived peptides (GLDPs) with main molecular weight of around 12?kDa were extracted by liquid nitrogen grinding and identified with high bactericidal activity toward S. aureus, and the MIC was determined as 24.38?μg/mL. In-gel digestion-based proteomic analysis indicated that the peptide sequences were highly identical to the B strain of garlic protein lectin II. Structure analysis suggested that the secondary structure wa... More