Rational design of a sulfonium-stabilized cyclic temporin-SHf as a potential food preservative.
Sulfonium-stabilized cyclic temporin-SHf shows promise as a food preservative, with enhanced stability and antimicrobial activity, but requires further validation.
Where it sits
this study against the rest of the cyclic glycine-proline (cgp) corpusSummary and findings
The study investigated a sulfonium-stabilized cyclic version of temporin-SHf for use as a food preservative. The modified peptide showed enhanced stability and antimicrobial activity, with a ten-fold increase in potency against foodborne bacteria. In a pork model, it reduced S. aureus growth and maintained meat quality.
Abstract
Food safety is increasingly threatened by contamination with foodborne pathogenic microorganisms, particularly in the context of escalating antimicrobial resistance. Natural antimicrobial peptides, such as temporin-SHf, are considered promising candidates for food preservation; however, their practical application is often limited by poor stability and insufficient antimicrobial efficacy. Herein, a sulfonium-stabilized cyclization strategy was employed to improve the stability and antimicrobial activity of temporin-SHf. By conformationally constraining the peptide, its resistance to serum proteases, pH fluctuations, and saline environments was significantly enhanced. Moreover, the incorporation of sulfonium moieties increased peptide cationicity, thereby reinforcing electrostatic interactions with bacterial cell membranes and resulting in an approximately ten-fold increase in antimicrobial potency relative to the native peptide. Furthermore, TP [4,7]-Ph showed improved antimicrobial activity against selected foodborne bacterial strains and exhibited synergistic effects with several conventional food preservatives. In an S. aureus-inoculated pork model, TP [4,7]-Ph treatment reduced bacterial growth and helped maintain pork quality, as reflected by lower drip loss and delayed physicochemical deterioration. Overall, these findings support the potential of sulfonium-stabilized cyclic temporin-SHf peptides as candidates for food preservatives, while further validation against additional foodborne pathogens in relevant food matrices remains necessary.
Background
The study addresses the challenge of food contamination by pathogenic microorganisms, which is exacerbated by antimicrobial resistance. Natural antimicrobial peptides like temporin-SHf are promising for food preservation but face limitations in stability and efficacy. This research aims to enhance these properties through chemical modification.
Methods
A sulfonium-stabilized cyclization strategy was used to modify temporin-SHf, enhancing its stability and antimicrobial activity. The study evaluated the modified peptide's resistance to environmental stresses and its antimicrobial efficacy against selected foodborne bacteria. The effects were also tested in an S. aureus-inoculated pork model.
Results
The sulfonium-stabilized cyclic peptide showed a ten-fold increase in antimicrobial potency compared to the native peptide. It demonstrated enhanced stability against serum proteases, pH changes, and saline conditions. In a pork model, the peptide reduced S. aureus growth and maintained meat quality by reducing drip loss and delaying deterioration.
Interpretation
The findings suggest that sulfonium-stabilized cyclic peptides could be effective food preservatives, offering enhanced stability and antimicrobial activity. However, the study's applicability is limited by its focus on specific bacterial strains and a single food model. Broader validation is needed to confirm these results in diverse food systems.
Key findings
- Ten-fold increase in antimicrobial potency relative to native peptide.
- Improved resistance to serum proteases, pH fluctuations, and saline environments.
- Synergistic effects with conventional food preservatives.
- Reduced bacterial growth in S. aureus-inoculated pork model.
- Maintained pork quality with lower drip loss and delayed deterioration.
Limitations
- Limited to specific pork model.
- Tested on selected bacterial strains only.
- Further validation needed in diverse food matrices.