Antimicrobial activity of antihypertensive food-derived peptides and selected alanine analogues

Stephen McClean, Louise B Beggs, Rob Welch

Research output: Contribution to journalArticle

27 Citations (Scopus)

Abstract

This study evaluated four food-derived peptides with known antihypertensive activities for antimicrobial activity against pathogenic microorganisms, and assessed structure-function relationships using alanine analogues. The peptides (EVSLNSGYY, barley; PGTAVFK, soybean; TTMPLW, α-casein; VHLPP, α-zein) and the six alanine substitution peptides of PGTAVFK were synthesised, characterised and evaluated for antimicrobial activity using the bacteria, E. coli, S. aureus, and M. luteus and the yeast, C. albicans. The peptides TTMPLW and PGTAVFK inhibited growth of all four microorganisms tested, with activities of a similar order of magnitude to ampicillin and ethanol controls. EVSLNSGYY inhibited the growth of the bacteria, but VHLPP showed no antimicrobial activity. The alanine analogue, PGAAVFK showed the highest overall antimicrobial activity and PGTAVFA showed no activity; overall, the activities of the analogues were consistent with their structures. Some peptides with antihypertensive activity also show antimicrobial activity, suggesting that food-derived peptides may exert beneficia1 effects via a number of mechanisms.
Original languageEnglish
Pages (from-to)443-447
JournalFood Chemistry
Volume146
DOIs
Publication statusPublished - 17 Jan 2014

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