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The Synergistic Antibacterial Properties of Glycinin Basic Peptide against Bacteria via Membrane Damage and Inactivation of Enzymes

  • Hou Qi Ning
  • Ying Qiu Li
  • Zhao Sheng Wang
  • Hai Zhen Mo
ORIGINAL ARTICLE
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Abstract

This study investigated the antibacterial properties of glycinin basic peptide (GBP), a natural antibacterial component from soybean protein, against Staphylococcus aureus (S. aureus). The minimum inhibitory and bactericidal concentrations of GBP against S. aureus were 0.2 mg/mL and 0.8 mg/mL, respectively. Flow cytometry analysis manifested that GBP decreased the number of intact and normal cells. Higher concentrations of GBP induced more severe damage of the bacterial membrane; the maximal percentage of injured and dead cells was 93.8% with 0.8 mg/mL GBP. Electron microscopy imaging visually showed the morphological damage of S. aureus by GBP. Intracellular K+ leakage and the membrane depolarization of S. aureus further verified that GBP could destroy the bacterial membrane. Moreover, GBP decreased the activity of nonspecific esterase and ATPase of S. aureus in a concentration-dependent manner. These results demonstrated that GBP exhibited antibacterial properties against S. aureus via synergistic actions of damage to the cell membrane and inactivation of metabolic enzymes.

Keywords

Glycinin basic peptide Staphylococcus aureus Flow cytometry Cell membrane damage Inactivation of enzymes 

Notes

Acknowledgements

The authors would like to express their gratitude to the National Natural Science Foundation of China (31371839), Funds of Shandong “Double Tops” Program (SYT2017XTTD04), A Project of Shandong Province Higher Educational Science and Technology Program (J18KA154), and the 2017-year Support Program for Introduction of Urgently Needed Talents in Western Economic Upwarping Zone and Poverty-alleviation-exploitation Key Area in Shandong Province, as well as the Program for Science and Technology Innovation Team in Universities of Henan Province (16IRTSTHN007).

Compliance with Ethical Standards

Conflicts of Interest

The authors declare no conflicts of interest.

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© Springer Science+Business Media, LLC, part of Springer Nature 2019

Authors and Affiliations

  1. 1.School of Food Science & EngineeringQilu University of Technology (Shandong Academy of Sciences)JinanChina
  2. 2.Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and EngineeringShandong Agricultural UniversityTaianChina
  3. 3.School of Food ScienceHenan Institute of Science and TechnologyXinxiangChina

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