Abstract：
OBJECTIVE: To address the increasingly serious challenge of the transmission of foodbrone pathogens in the food chain.
RESULTS: In this study, we employed rational design strategies, including truncation, amino acid substitution, and heterozygosity, to generate seven engineered peptides with α-helical structure, cationic property, and amphipathic characteristics based on the original Abhisin template. Among them, as the hybird antimicrobial peptide (AMP), AM exhibits exceptional stability, minimal toxicity, as well as broad-spectrum and potent antimicrobial activity against foodborne pathogens. Besides, it was observed that the electrostatic incorporation demonstrates by AM results in its primary targeting and disruption of the cell wall and membrane of Escherichia coli O157: H7 (EHEC) and methicillin-resistant Staphylococcus aureus (MRSA), resulting in membrane perforation and enhanced permeability. Additionally, AM effectively counteracts the deleterious effects of lipopolysaccharide, eradicating biofilms and ultimately inducing the demise of both food spoilage and pathogenic microorganisms.
CONCLUSIONS: The findings highlight the significant potential of AM as a highly promising candidate for a novel food preservative and its great importance in the design and optimization of AMP-related agents.
RESULTS: In this study, we employed rational design strategies, including truncation, amino acid substitution, and heterozygosity, to generate seven engineered peptides with α-helical structure, cationic property, and amphipathic characteristics based on the original Abhisin template. Among them, as the hybird antimicrobial peptide (AMP), AM exhibits exceptional stability, minimal toxicity, as well as broad-spectrum and potent antimicrobial activity against foodborne pathogens. Besides, it was observed that the electrostatic incorporation demonstrates by AM results in its primary targeting and disruption of the cell wall and membrane of Escherichia coli O157: H7 (EHEC) and methicillin-resistant Staphylococcus aureus (MRSA), resulting in membrane perforation and enhanced permeability. Additionally, AM effectively counteracts the deleterious effects of lipopolysaccharide, eradicating biofilms and ultimately inducing the demise of both food spoilage and pathogenic microorganisms.
CONCLUSIONS: The findings highlight the significant potential of AM as a highly promising candidate for a novel food preservative and its great importance in the design and optimization of AMP-related agents.
摘要：
目的：应对食物链中食物链中食物链病原体传播的日益严峻的挑战。
结果：在这项研究中，我们采用了合理的设计策略，包括截断，氨基酸取代，和杂合性，生成七种具有α-螺旋结构的工程肽，阳离子性能，和基于原始Abhisin模板的两亲性特征。其中,作为hybird抗菌肽（AMP），AM表现出非凡的稳定性，最小的毒性，以及对食源性病原体的广谱和有效的抗菌活性。此外,据观察，静电掺入表明，AM导致其主要靶向和破坏大肠杆菌O157：H7（EHEC）和耐甲氧西林金黄色葡萄球菌（MRSA）的细胞壁和膜，导致膜穿孔和渗透性增强。此外,AM有效地抵消脂多糖的有害作用，根除生物膜并最终诱导食物腐败和病原微生物的死亡。
结论：研究结果强调了AM作为新型食品防腐剂的极具前景的候选物的巨大潜力，以及其在AMP相关试剂的设计和优化中的重要意义。
结果：在这项研究中，我们采用了合理的设计策略，包括截断，氨基酸取代，和杂合性，生成七种具有α-螺旋结构的工程肽，阳离子性能，和基于原始Abhisin模板的两亲性特征。其中,作为hybird抗菌肽（AMP），AM表现出非凡的稳定性，最小的毒性，以及对食源性病原体的广谱和有效的抗菌活性。此外,据观察，静电掺入表明，AM导致其主要靶向和破坏大肠杆菌O157：H7（EHEC）和耐甲氧西林金黄色葡萄球菌（MRSA）的细胞壁和膜，导致膜穿孔和渗透性增强。此外,AM有效地抵消脂多糖的有害作用，根除生物膜并最终诱导食物腐败和病原微生物的死亡。
结论：研究结果强调了AM作为新型食品防腐剂的极具前景的候选物的巨大潜力，以及其在AMP相关试剂的设计和优化中的重要意义。
