Isolation, identification, and synergistic mechanism of a novel antimicrobial peptide and phenolic compound from fermented walnut meal and their application in Rosa roxbughii Tratt spoilage fungus

Yue Hu; Yuxi Ling; Zhouyi Qin; Jingmei Huang; Liuyu Jian; Di Feng Ren

doi:10.1016/j.foodchem.2023.137333

Isolation, identification, and synergistic mechanism of a novel antimicrobial peptide and phenolic compound from fermented walnut meal and their application in Rosa roxbughii Tratt spoilage fungus

Food Chem. 2024 Feb 1:433:137333. doi: 10.1016/j.foodchem.2023.137333. Epub 2023 Aug 29.

Authors

Yue Hu¹, Yuxi Ling², Zhouyi Qin³, Jingmei Huang⁴, Liuyu Jian⁵, Di Feng Ren⁶

Affiliations

¹ State Key Laboratory of Efficient Production of Forest Resources, Beijing Key Laboratory of Food Processing and Safety in Forestry, Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Forestry University, 100083 Beijing, China. Electronic address: [email protected].
² State Key Laboratory of Efficient Production of Forest Resources, Beijing Key Laboratory of Food Processing and Safety in Forestry, Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Forestry University, 100083 Beijing, China. Electronic address: [email protected].
³ State Key Laboratory of Efficient Production of Forest Resources, Beijing Key Laboratory of Food Processing and Safety in Forestry, Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Forestry University, 100083 Beijing, China. Electronic address: [email protected].
⁴ State Key Laboratory of Efficient Production of Forest Resources, Beijing Key Laboratory of Food Processing and Safety in Forestry, Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Forestry University, 100083 Beijing, China. Electronic address: [email protected].
⁵ State Key Laboratory of Efficient Production of Forest Resources, Beijing Key Laboratory of Food Processing and Safety in Forestry, Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Forestry University, 100083 Beijing, China. Electronic address: [email protected].
⁶ State Key Laboratory of Efficient Production of Forest Resources, Beijing Key Laboratory of Food Processing and Safety in Forestry, Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Forestry University, 100083 Beijing, China. Electronic address: [email protected].

PMID: 37696092
DOI: 10.1016/j.foodchem.2023.137333

Abstract

This study aimed to identify an antimicrobial peptide and phenolic compound combination derived from fermented walnut meal against Penicillium. victoriae, a fungus responsible for Rosa. roxbughii Tratt spoilage, and ultimately investigate their synergistic mechanism. YVVPW and salicylic acid (SA) had the highest antifungal activity among identified 4 antimicrobial peptides, including FGGDSTHP, ALGGGY, YVVPW, and PLLRW, and 15 phenolic compounds, respectively. Molecular docking verified that YVVPW bound to regulatory subunit via hydrogen-bond, hydrophobic, and π-π conjugate interactions. YVVPW and SA exhibited synergistic effects with average minimal inhibitory concentration decreasing by 85.44 ± 8.04%. Fluorescence spectroscopy demonstrated quenching of intrinsic Trp and Tyr fluorescence by interaction. FTIR and molecular docking results revealed formation of 3 hydrogen bonds via OH, CO, NH, and CH bonds in YVVPW + SA, with π-π stacking occurring between the benzene ring and five-membered ring. These reinforce potential application of this combination as an effective fungistatic combination in fruit preservation.

Keywords: Fermented walnut meal; Molecular docking; Penicillium victoriae; Peptide; Salicylic acid; Synergistic antifungal.

MeSH terms

Antimicrobial Peptides
Fungi
Juglans*
Molecular Docking Simulation
Rosa* / chemistry
Salicylic Acid

Substances

Antimicrobial Peptides
Salicylic Acid