원문정보
초록
영어
An antimicrobial peptides-producing Bacillus strain CBS73 was isolated from fermented food (kimchi) that produces low-molecular-weight proteins with broad-spectrum antimicrobial activity. Our goal was to explore the therapeutic potential of antimicrobial substances produced by Bacillus species. Peptide CBS73 was purified from Bacillus subtilis subsp. subtilis with identity of 99.79%. It was found to be stable at pH 4.0-10.0 and temp 20- 60oC. A protein band around 5.2 kDa was detected in tricine-SDS-PAGE and band was confirmed by MALDI-TOF test. Peptide CBS73 showed antimicrobial activity against MDR bacteria. The minimal inhibitory concentration (MIC) of peptide CBS73 for vancomycin-resistant S. aureus (VRSA), vancomycin resistant Enterococci (VRE) and Salmonella typhimurium ranged from 10-40 μg/mL. The antioxidant activity of peptide CBS73 was measured by DPPH scavenging, reducing power activity and total phenolic content. Cell viability and NO production result showed less cytotoxic effect upto 12 μg/mL. Peptide CBS73 could be a promising antimicrobial agent for clinical application.
목차
1. Introduction
2. Materials and Methods
2.1. Materials
2.2. Bacterial Strain and Culture Conditions
2.3. Production of AMP and Purification
2.4. Antimicrobial Activity
2.5. Polyacrylamide Gel Electrophoresis and MALDI-TOF
2.6. Stability of AMP
2.7. Effect of Chemicals on AMP Activity
2.8. Effect of Proteolytic Enzymes
2.9. Anti-oxidant Activity of Peptide CBS73
2.10. Cell Viability and NO Production
3. Results and Discussion
3.1. Identifcation of the Bacterial Strain
3.2. Optimization of the Culture Media and Production of AMP
3.3. Purification of Antimicrobial Peptide
3.4. Effects of Temperature and pH on Antimicrobial Activity
3.5. Effect of Chemicals on Antimicrobial Activity
3.6. Effect of Various Proteolytic Enzymes
3.7. Antimicrobial Activity of Peptide CBS73
3.8. Antioxidant Activity of Peptide CBS73
3.9. Cell Viability and NO Production
4. Conclusions
Acknowledgement
References