The lasso peptide produced by Bacillus licheniformis MCC 2514 demonstrates efficacy in treating in-vivoSalmonella Typhimurium infection

Salmonella, a significant pathogen transmitted through food, presents a substantial threat to public health. The issue of antibiotic misuse is causing a quest for alternative replacements. An antimicrobial peptide, predicted as lasso peptide 2514 (LP-2514), derived from the probiotic bacteria Bacillus licheniformis MCC 2514, has demonstrated effectiveness against various foodborne pathogens including Salmonella. This study aims to assess the efficacy of this peptide in vivo. Mice infected with Salmonella Typhimurium received daily oral administration of LP-2514 (30 mg/kg/day) for 2 weeks until the symptoms subsided. After the treatment, biochemical and histopathological parameters were examined. LP-2514 treated mice demonstrated reduced infection, as evidenced by a 5-fold decrease in aspartate aminotransferase concentration and a 10-fold decrease in alanine aminotransferase concentration in plasma. Nitric oxide generation was decreased by 61.23 %, C-reactive protein by 75.9 %, and numerous antioxidant enzymes were elevated to suppress the infection. Increased expression of the anti-inflammatory marker Interleukin-10 (IL-10) by 43-fold was observed in treated mice, while untreated mice displayed elevated expression of pro-inflammatory cytokines indicating the severity of infection. Hence, LP-2514 successfully alleviated the disease symptoms caused by S. Typhimurium, thus exhibiting as a potential replacement for antibiotics or food-grade preservatives. •RNA biosynthesis inhibiting lasso-peptide alleviates Salmonella infection symptoms.•Peptide from probiotic bacteria balanced the oxidative stress caused by Salmonella.•AMP modulates endogenous bacterial population by preserving beneficial bacteria.•AMP reduces cellular inflammation by altering cytokine levels during infection.