Dataset Information

Recombinant human β-defensin130 inhibited the growth of foodborne bacteria through membrane disruption and exerted anti-inflammatory activity.

ABSTRACT: Foodborne pathogens causing food poisoning and infections are detrimental to human health, and the abuse of antibiotics induced severe antibiotic resistance in past decades. Thus, it is urgent to develop new antimicrobial agents. In the current study, human β-defensin 130 (hBD130), which is an antimicrobial peptide identified in human macrophages in 2017, was initially produced in Pichia pastoris. The purified hBD130 demonstrated broad bactericidal spectrum against foodborne pathogens through a membrane disruption, with concentrations ranging from 10 to 45 μg/mL. Moreover, hBD130 showed a low hemolytic effect and nearly no cytotoxicity to mammalian cells with a dosage of 400 μg/mL. In addition, the secretion amounts and mRNA levels of NO, IL-6, IL-1β, and TNF-α in LPS-induced mouse macrophage were significantly decreased with 1 mg/mL of hBD130. Taken together, these results showed that hBD130 is a promising antimicrobial agent to treat foodborne bacterial infections and inflammation.

Supplementary information

The online version contains supplementary material available at 10.1007/s10068-022-01087-y.

SUBMITTER: Dong B

PROVIDER: S-EPMC9203618 | biostudies-literature | 2022 Jul

REPOSITORIES: biostudies-literature

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Recombinant human β-defensin130 inhibited the growth of foodborne bacteria through membrane disruption and exerted anti-inflammatory activity.

Dong Bin B Lin Yanjun Y Su Zhiwei Z Sun Chunlong C Wang Jun J Fu Shijun S Du Wen W Wu Tao T

Food science and biotechnology 20220420 7

Foodborne pathogens causing food poisoning and infections are detrimental to human health, and the abuse of antibiotics induced severe antibiotic resistance in past decades. Thus, it is urgent to develop new antimicrobial agents. In the current study, human β-defensin 130 (hBD130), which is an antimicrobial peptide identified in human macrophages in 2017, was initially produced in <i>Pichia pastoris</i>. The purified hBD130 demonstrated broad bactericidal spectrum against foodborne pathogens thr ...[more]

PMID: 35720462

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Project description:Due to its high nutritional value and broad beneficial effects, the artichoke plant (Cynara cardunculus L.) is an excellent healthy food candidate. Additionally, the artichoke by-products are usually discarded even though they still contain a huge concentration of dietary fibers, phenolic acids, and other micronutrients. The present work aimed to characterize a laboratory-made gluten-free bread (B) using rice flour supplemented with a powdered extract from artichoke leaves (AEs). The AE, accounting for the 5% of titratable chlorogenic acid, was added to the experimental gluten-free bread. Accounting for different combinations, four different bread batches were prepared. To evaluate the differences, a gluten-free type-II sourdough (tII-SD) was added in two doughs (SB and SB-AE), while the related controls (YB and YB-AE) did not contain the tII-SD. Profiling the digested bread samples, SB showed the lowest glycemic index, while SB-AE showed the highest antioxidant properties. The digested samples were also fermented in fecal batches containing viable cells from fecal microbiota samples obtained from healthy donors. Based on plate counts, no clear tendencies emerged concerning the analyzed microbial patterns; by contrast, when profiling volatile organic compounds, significant differences were observed in SB-AE, exhibiting the highest scores of hydrocinnamic and cyclohexanecarboxylic acids. The fecal fermented supernatants were recovered and assayed for healthy properties on human keratinocyte cell lines against oxidative stress and for effectiveness in modulating the expression of proinflammatory cytokines in Caco-2 cells. While the first assay emphasized the contribution of AE to protect against stressor agents, the latter enlightened how the combination of SB with AE decreased the cellular TNF-α and IL1-β expression. In conclusion, this preliminary study suggests that the combination of AE with sourdough biotechnology could be a promising tool to increase the nutritional and healthy features of gluten-free bread.

Dataset Information

Recombinant human β-defensin130 inhibited the growth of foodborne bacteria through membrane disruption and exerted anti-inflammatory activity.

Supplementary information

Publications

Recombinant human β-defensin130 inhibited the growth of foodborne bacteria through membrane disruption and exerted anti-inflammatory activity.

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