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The Protein Journal

, Volume 33, Issue 6, pp 549–556 | Cite as

Identification of a Napin-Like Peptide from Eugenia malaccensis L. Seeds with Inhibitory Activity Toward Staphylococcus aureus and Salmonella Enteritidis

  • Claudenise Caldas da Silva Dantas
  • Evandro Leite de Souza
  • Juscélio Donizete Cardoso
  • Loiane Alves de Lima
  • Kleber de Sousa Oliveira
  • Ludovico Migliolo
  • Simoni Campos Dias
  • Octávio Luiz Franco
  • Marciane Magnani
Article

Abstract

This study aimed to purify and characterize peptides from the seeds of Eugenia malaccensis, L. (jambo) with inhibitory activity against the foodborne pathogens Staphylococcus aureus and Salmonella Enteritidis. Crude extract (CE), precipitate fraction 30–60 % and molecules between 3.5 and 10 kDa obtained from precipitate fraction 30–60 % (Em2) showed inhibitory activity against the tested bacterial strains. The highest antibacterial activity was observed for Em2 against S. aureus. The major peak eluted at approximately 30 % in an acetonitrile gradient in reverse-phase chromatography of Em2 (Em2-F1 to Em2-F19), and it showed the highest antibacterial activity, which was twofold higher against S. aureus than against S. Enteritidis. MALDI-ToF spectra of Em2-F18 revealed a molecular mass of 1,231.1 Da and the amino acid sequence showed high identity to the napin family. These findings report for the first time a napin-like peptide from E. malaccensis L. seeds with potential to be applied as a new anti-Staphylococcus molecule.

Keywords

Antimicrobial peptides Eugenia malaccensis L. Foodborne bacteria Napins 

Abbreviations

AMPs

Antimicrobial peptides

CE

Crude extract

Fraction 30–60 %

Fraction precipitate with amonium sulphate from jambo seeds

Em1

Molecules larger than 10 kDa from fraction 30–60 %

Em2

Molecules between 3.5 and 10 kDa from fraction 30–60 %

Em2-F1 to Em2-F19

Cromatographic peaks obtained from Em2

Em2-F18

Major cromatographic peak obtained from Em2 eluted at approximately 30 % acetonitrile

Notes

Acknowledgments

The authors are grateful to the National Council for Scientific and Technological Development (CNPq, Brazil), CAPEs and FAPDF for financial support.

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Copyright information

© Springer Science+Business Media New York 2014

Authors and Affiliations

  • Claudenise Caldas da Silva Dantas
    • 1
  • Evandro Leite de Souza
    • 2
  • Juscélio Donizete Cardoso
    • 2
  • Loiane Alves de Lima
    • 3
  • Kleber de Sousa Oliveira
    • 3
  • Ludovico Migliolo
    • 3
  • Simoni Campos Dias
    • 3
  • Octávio Luiz Franco
    • 3
  • Marciane Magnani
    • 1
  1. 1.Laboratory of Microbial Processing in Foods, Department of Food Engineering, Center of TechnologyFederal University of ParaíbaJoão PessoaBrazil
  2. 2.Laboratory of Food Microbiology, Department of Nutrition, Health Sciences CenterFederal University of ParaíbaJoão PessoaBrazil
  3. 3.Center of Biochemical and Proteomic AnalysisCatholic University of BrasíliaBrasíliaBrazil

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