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625 results on '"Song, Xuemei"'

27. Whole Genome Sequencing and Sequence Analysis of a Yak Milk-Derived Bacteriocin-Producing Weissella confusa ZW21

Author

ZHENG Xue, LIANG Qi, SONG Xuemei, ZHANG Yan

Subjects
yak milk, weissella confusa, whole genome sequencing, gene function annotation, bacteriocin, Food processing and manufacture, TP368-456
Abstract

In order to explore the antibacterial mechanism of Weissella confusa ZW21, a strain of lactic acid bacteria from yak milk with good antibacterial activity, its whole genome sequence was analyzed and its antibacterial activity-related functional genes were mined. In this study, the whole genome of W. confusa ZW21 was sequenced and analyzed on the Illumina NovaSeq PE150 platform, and the basic functions of the genome were annotated in the Gene Ontology (GO), Kyoto Encyclopedia of Genes and Genomes (KEGG), Cluster of Orthologous Groups, Non-Redundant Protein databases. The results showed that: (1) the genome size of W. confusa ZW21 was 2.44 Mb, and the GC content was 45.66 %; (2) 2 175 encoding genes were predicted, with a total length of 1 947 771 bp and an average length of 896 bp; and (3) the encoding genes were annotated in the functional database for basic functional annotation and metabolic pathway gene information annotation of the strain’s genome, revealing that the genome contained eight bacteriocin-related genes (such as Colicin V and Lactococcin); three antioxidant activity-related genes; signaling pathways that regulate immunity and inflammation such as the nucleotide oligomerization domain (NOD)-like receptor and peroxisome proliferators-activated receptor (PPAR) signaling pathways, and antifolate encoding genes. In summary, the whole genome sequencing and analysis of W. confusa ZW21 can provide a basis for studying its antibacterial mechanism.

Published
2023
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43. Using Molecular Docking to Investigate the Alpha-amylase Inhibitory Activity of Bitter Peptides RK7 and KQ7 Derived from Yak Cheese

Author

LI Mengyao, LIANG Qi, SONG Xuemei

Subjects
yak cheese, bitter peptide, α-amylase inhibitory activity, molecular docking, mechanism of action, Food processing and manufacture, TP368-456
Abstract

In this study, the physicochemical properties of two bitter peptides derived from yak cheese, RPKHPIK (RK7) and KVLPVPQ (KQ7) were calculated by using online bioinformatics tools such as ExPASy-ProtParam, Innovagen, and Pep-Draw. Molecular docking was used to elucidate the mechanism of the inhibitory effect of the two peptides on α-amylase and their α-amylase inhibitory activity was determined. The results showed that the molecular masses of RK7 and KQ7 were 875.07 and 779.98 Da, and their hydrophobicity were 42.86% and 71.42%, respectively. Molecular docking showed that His305, Glu233, Trp59 and Trp58 in α-amylase played an important role in binding to RK7 and KQ7. Furthermore, Asp197, Glu233 and Asp300 were the key amino acids for the activity of α-amylase. The half maximal inhibitory concentration (IC50) of RK7 and KQ7 against α-amylase were 0.45 and 0.86 mg/mL, respectively. The findings of this study provide new evidence for the study of α-amylase inhibitory peptides.

Published
2023
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