Lacticaseibacillus paracasei-Derived Antibacterial Peptide NGJ1D and Its Mechanism of Action Against Staphylococcus aureus

Staphylococcus aureus is a common Gram-positive pathogen that causes food poisoning and foodborne illnesses. In this study, a peptide-designated NGJ1D (GAPNDLTARFIAKK) was found among 8 peptides in the fermentation broth of Lacticaseibacillus paracasei . NGJ1D had a minimum inhibitory concentration...

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Veröffentlicht in:	Food and bioprocess technology 2024-12, Vol.17 (12), p.4886-4896
Hauptverfasser:	Xing, Yufan, Li, Wenjie, Aweya, Jude Juventus, Jin, Ritian, Lin, Rong, Liang, Duo, Weng, Wuyin, Yang, Shen
Format:	Artikel
Sprache:	eng
Schlagworte:	Agriculture Antiinfectives and antibacterials Bacteria Biotechnology Broths Cell membranes Chemical synthesis Chemistry Chemistry and Materials Science Chemistry/Food Science Deoxyribonucleic acid DNA DNA biosynthesis DNA structure DNA-binding protein Electrophoresis Fermentation Fermented food Food Food contamination Food poisoning Food preservation Food Science Foodborne diseases Genomic analysis High performance liquid chromatography Lacticaseibacillus paracasei Liquid chromatography Mass spectrometry Mass spectroscopy Membrane permeability Minimum inhibitory concentration Molecular docking Peptides Polyacrylamide Protein biosynthesis Protein structure Random coil Secondary structure Staphylococcus aureus
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