The antibacterial activity of peptides derived from the internal hydrolysis products of the big diamond mackerel and its potential application in food packaging.

Antimicrobial peptides (AMPs) have attracted much attention in recent years as an excellent choice for food preservation. Jingran Bi, Chuan Tian and Hong-Man Hou, of dalian University of Technology's School of Food, etc., identified the chemical properties and structural characteristics of the in visceral hydrolyzed products of the Dahlin mackerel through ultraperformance liquid chromatography-quadrupole time-of-mass spectrometry, UPLC-Q-TOF-MS/MS. In addition, three potential hydrophobic and kinetic cation peptides were synthesized, and their cytotoxicity, hemolytic and antibacterial activity were studied.
in particular, the peptide Sm-A1 (GITDLRGMLKRLKKMK), which has 16 amino acids, exhibits excellent antibacterial activity against both Glorene-positive and Glorene-negative bacteria by destroying the integrity of the cell membrane. In addition, Sm-A1 was successfully loaded into hydroxyl-rich polyvinyl alcohol (PVA)/chitosan (CS) hydrogels to increase antibacterial activity and biofilm inhibition. PVA / CS , 7.5 sm-A1 hydrogels protect salmon muscles from microbial contamination and deterioration of texture.
published in August 2020 in Journal of Agricultural and Food Chemistry, using this article, "Antibacterial Activity and Potential Applications in Food Packaging of Peptides Derived from Turbot Viscera Hydrolysate."