Analysis of Amino Acid Sequence of Antimicrobial Peptides in the Fermentation Broth of Paecilomyces hepiali by RP-HPLC-MS

doi:10.19894/j.issn.1000-0518.210032

Chinese Journal of Applied Chemistry ›› 2021, Vol. 38 ›› Issue (3): 298-304.DOI: 10.19894/j.issn.1000-0518.210032

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Analysis of Amino Acid Sequence of Antimicrobial Peptides in the Fermentation Broth of Paecilomyces hepiali by RP-HPLC-MS

LYU Zhao-Feng¹, CHEN Shi-Heng¹, WANG Nan³, BAI Cui³, XIAO Dan^2,3*

¹School of Chemical Engineering in Changchun University of Technology, Changchun 130012, China
²Jilin Academy of Agricultural Sciences, Changchun 130033, China
³Jilin Animal Disease Prevention and Control Center, Changchun 130062, China

Received:2021-01-20 Accepted:2021-02-19 Published:2021-03-01 Online:2021-05-01
Supported by:
Department of Science and Technology of Jilin Province (No.20190304088YY) and the Development and Reform Commission of Jilin Province (No.2020C033-5)

Abstract

Abstract: It is important to determine the amino acid composition sequence of the small molecular antimicrobial peptides in the fermentation broth of Paecilomyces hepipipes for further understanding the antibacterial principle and practical application. In this study, the mixed peptides with antibacterial activity against Staphylococcus aureus and Escherichia coli O157 were obtained by Amicon Ultra-15 centrifugal separator (relative molecular mass less than 10⁴). They were separated, purified and two-dimensional mass spectrometry identified by liquid chromatography-mass spectrometry (HPLC-MS/MS). The corresponding peptides were synthesized to verify their antibacterial effect in vitro. The results show that three small peptides are identified. The amino acid sequences of the peptides are Phe-Gly-Arg, Cys-Val-Cys-Tyr and Lys-Phe-Val-Pro-Arg. The peptides were synthesized and verified two of them have good antibacterial activity against Escherichia coli O157 and Staphylococcus aureus. The above-mentioned research lays the foundation for clarifying the molecular diversity of antimicrobial peptides in the fermentation broth of Paecilomyces hepialis and providing necessary basic experimental data for further rational development and application.

Key words: Peptide, Bacteriostasis, Paecilomyces hepiali, Mass spectrometry, Amino acid

CLC Number:

O629.8

LYU Zhao-Feng, CHEN Shi-Heng, WANG Nan, BAI Cui, XIAO Dan. Analysis of Amino Acid Sequence of Antimicrobial Peptides in the Fermentation Broth of Paecilomyces hepiali by RP-HPLC-MS[J]. Chinese Journal of Applied Chemistry, 2021, 38(3): 298-304.

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Analysis of Amino Acid Sequence of Antimicrobial Peptides in the Fermentation Broth of Paecilomyces hepiali by RP-HPLC-MS

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