@article{MA2024, 
author = {Hui MA and Xuemin GU and Jie MEI and Fang LI and Jiali WANG and Zipeng WANG and Lingming KONG},
title = {Isolation, Purification and Stability of Antimicrobial Peptides from Walnut Glutenin},
year = {2024},
journal = {Food Science},
volume = {45},
number = {7},
pages = {69-77},
keywords = {glutenin-derived antimicrobial peptides, synchronous fermentation and enzymatic treatment, isolation and purification, bacteriostatic stability, molecular docking},
url = {https://www.sciopen.com/article/10.7506/spkx1002-6630-20230803-015},
doi = {10.7506/spkx1002-6630-20230803-015},
abstract = {ObjectiveTo prepare antimicrobial peptides (AMPs) as a new alternative to antibiotics from walnut glutenin.Methods AMPs were prepared by solid-state fermentation using Bacillus subtilis synchronized with alkaline protease treatment, separated, purified, and screened by successive ultrafiltration, gel filtration chromatography, liquid chromatography-tandem mass spectrometry (LC-MS/MS) and molecular docking. The stability of AMPs was studied by using Escherichia coli and Staphylococcus aureus as indicator strains.Results fractions WGP-IIIA and WGP-IIIC, obtained after gel filtration chromatography, had strong antibacterial activity. By LC-MS/MS combined with virtual screening, 6 peptides were identified from the 2 fractions, and 3 peptides were obtained by molecular docking, namely LAEAYNIPDTIARRL from WGP-IIIA and SHSVIYVIR and APQLLYIVK from WGP-IIIC. The results of molecular docking showed that the antibacterial activity of WGP-IIIC was stronger. The AMPs were stable to high temperature, ultraviolet light, varying pH and different proteases.Conclusion Walnut AMPs have application value in the field of food preservation.}
}