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Food Chemistry
Vol. 146, No.
xx, 2014, Pages: 443447

Antimicrobial activity of antihypertensive food-derived peptides and selected alanine analogues

Stephen McClean, Louise B. Beggs, Robert W. Welch

Biomedical Sciences Research Institute, University of Ulster, Coleraine BT52 1SA, UK.

Abstract

This study evaluated four food-derived peptides with known antihypertensive activities for antimicrobial activity against pathogenic microorganisms, and assessed structure–function relationships using alanine analogues. The peptides (EVSLNSGYY, barley; PGTAVFK, soybean; TTMPLW, α-casein; VHLPP, α-zein) and the six alanine substitution peptides of PGTAVFK were synthesised, characterised and evaluated for antimicrobial activity using the bacteria, Escherichia coliStaphylococcus aureus, and Micrococcus luteus and the yeast, Candida albicans. The peptides TTMPLW and PGTAVFK inhibited growth of all four microorganisms tested, with activities of a similar order of magnitude to ampicillin and ethanol controls. EVSLNSGYY inhibited the growth of the bacteria, but VHLPP showed no antimicrobial activity. The alanine analogue, PGAAVFK showed the highest overall antimicrobial activity and PGTAVFA showed no activity; overall, the activities of the analogues were consistent with their structures. Some peptides with antihypertensive activity also show antimicrobial activity, suggesting that food-derived peptides may exert beneficial effects via a number of mechanisms.

Keywords: Food derived peptides; Antimicrobial; Mass spectrometry; Peptide synthesis.


 
 
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