Keywords

Peach Kernel, Polypeptide, Chelation, Antibacterial Activity, Fourier Transform Infrared Spectroscopy

Abstract

The antibacterial activities of the chelates formed by ferrous ions with peach kernel polypeptides and different plant polypeptides of different molecular weights, and the chelates formed by ferrous iron, zinc, calcium and magnesium ions and peach kernel polypeptides were compared respectively, and the chelates were compared. Perform structural characterization. The results show that the antibacterial activity of peach kernel polypeptide PKP3 component with small molecular weight (less than 5 000 Da) and ferrous ions is stronger than that of peach kernel polypeptide ferrous chelate with large molecular weight (greater than 10 000 Da). The chelation of ferrous ions and zinc ions has strong antibacterial activity; there is a significant difference in the antibacterial activity between the chelates formed by four plant polypeptides and ferrous ions (P<0.05), among which peach kernel polypeptide chelates Ferrous iron and wheat peptide chelated ferrous iron have the strongest antibacterial activity. The minimum inhibitory concentration (MIC) against Escherichia coli is 5.0 mg/mL, and the MIC against Staphylococcus aureus is 2.5 and 5.0 respectively. mg/mL; Fourier transform infrared spectroscopy analysis shows that ferrous ions form coordination bonds with -COO-, N-H, and C=O of four plant polypeptide molecules. Polypeptides and ferrous ions can effectively chelate to form polypeptides. Chelated ferrous iron   For further details regarding this article and its research, please do not hesitate to contact our team for assistance. Original research done by Yu Zhoufeng, Li Anping, Yang Yurong, Zhong Zhengchang  

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