Antibiotics · 4 authors, 6 centres
This summary was generated by AI from a single paper. It has not been reviewed by a clinician and is not clinical advice. Verify against the source before acting on it.
This study tested a fish-derived antimicrobial peptide (SJGAP) and four analogs in lab experiments to evaluate how their antibacterial activity changes with pH and salts, their safety, and their breakdown in a simulated human digestive system.
This preclinical study assessed the physicochemical stability, digestibility, and hemolytic activity of the antimicrobial peptide SJGAP from skipjack tuna and four chemical analogs using in vitro methods. The antibacterial activity of all analogs was inhibited by divalent cations, while monovalent cations had a lesser impact and even promoted native SJGAP activity. Heat stability varied among analogs. None of the peptides showed significant hemolytic activity at their minimum inhibitory concentrations, except for one analog at a very high concentration (64 times its MIC). Two studied analogs (6 and 8) were rapidly degraded in a dynamic in vitro gastrointestinal model upon entering the stomach compartment. The study concludes these peptides have potential for clinical or food applications, particularly as food preservatives due to their rapid gut degradation, though further testing in food matrices and on clinical strains is suggested.
