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本研究以抗菌肽Pep05(1)为模板,通过截短肽链和氨基酸替换设计了13条具有新型结构的抗菌肽(2~14),用固相合成法合成,以反相高效液相色谱法分离纯化,并用微量肉汤稀释法测定抗菌活性。改造后得到的抗菌肽2、3、7、8、10的抗菌活性比1有所提高,抗大肠杆菌和铜绿假单胞菌的最低抑菌浓度(MIC)均为4?g/ml,比1增强2倍。同时还探讨了肽链长度、电荷数及疏水性与抗菌活性之间的关系。
In this study, 13 antibacterial peptides (2-14) with novel structure were designed by using the peptide Pep05 (1) as a template, and truncated peptide chains and amino acid substitutions were synthesized. The antibacterial peptides were synthesized by solid-phase synthesis and identified by reversed-phase high performance liquid chromatography Methods were isolated and purified, and the use of micro-broth dilution assay antibacterial activity. The antibacterial activity of antimicrobial peptides 2,3,7,8,10 obtained after modification was higher than 1, and the minimum inhibitory concentration (MIC) against both Escherichia coli and Pseudomonas aeruginosa was 4 μg / ml, 1 increase 2 times. The relationship between peptide chain length, number of charges, hydrophobicity and antibacterial activity was also discussed.