Cecropin A Improves the Antibacterial Activity of Hen Egg White Lysozyme against Challenging <em>Salmonella enterica</em> Serovars
The prevalence of multidrug-resistant <i>Salmonella enterica</i> among animal- and plant-derived food products threatens global healthcare and economic sectors. Hen egg white lysozyme is widely exploited as a food preservative against Gram-positive pathogens. Nevertheless, its limited pe...
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| Format: | Article |
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MDPI AG
2022-10-01
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| Series: | Pharmaceutics |
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| Online Access: | https://www.mdpi.com/1999-4923/14/10/2201 |
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| author | Hani A. Alhadrami Ahmed M. Sayed Hossam M. Hassan Mostafa E. Rateb Karim Abdelkader |
| author_facet | Hani A. Alhadrami Ahmed M. Sayed Hossam M. Hassan Mostafa E. Rateb Karim Abdelkader |
| author_sort | Hani A. Alhadrami |
| collection | DOAJ |
| description | The prevalence of multidrug-resistant <i>Salmonella enterica</i> among animal- and plant-derived food products threatens global healthcare and economic sectors. Hen egg white lysozyme is widely exploited as a food preservative against Gram-positive pathogens. Nevertheless, its limited penetration of the outer membrane renders it ineffective against Gram-negative bacteria. Herein, we present a safe and effective approach to facilitate HEWL access to peptidoglycan layers using cecropin A. In silico analysis of cecropin A peptide revealed an amphipathic α-helical peptide with potential outer membrane permeabilizing activity through its interaction with both hydrophobic and ionic stabilizing forces. Evaluation of HEWL/cecropin A combination showed a cecropin A dose-dependent bacterial count reduction up to 4.16 and 3.18 ± 0.26 log units against <i>Salmonella enterica</i> ATCC 35664 at the logarithmic and stationary growth phases, respectively. Moreover, the combination displayed antibacterial activity of 2.1 ± 0.31 and ~1 log-unit reductions against <i>Salmonella enterica</i> serovars Kentucky, Typhimurium, and Enteritidis, respectively, whereas Hato and Shangani were found irresponsive. The cytotoxicity assay revealed compatibility of cecropin A with oral epithelial cells. These observations suggest HEWL/cecropin A combination as an effective and safe alternative to lysozyme against <i>Salmonella enterica</i>. |
| first_indexed | 2024-03-09T19:34:32Z |
| format | Article |
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| institution | Directory Open Access Journal |
| issn | 1999-4923 |
| language | English |
| last_indexed | 2024-03-09T19:34:32Z |
| publishDate | 2022-10-01 |
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| series | Pharmaceutics |
| spelling | doaj.art-4f57e0d4137848fcaff5b8121b1a59b12023-11-24T01:58:05ZengMDPI AGPharmaceutics1999-49232022-10-011410220110.3390/pharmaceutics14102201Cecropin A Improves the Antibacterial Activity of Hen Egg White Lysozyme against Challenging <em>Salmonella enterica</em> SerovarsHani A. Alhadrami0Ahmed M. Sayed1Hossam M. Hassan2Mostafa E. Rateb3Karim Abdelkader4Department of Medical Laboratory Technology, Faculty of Applied Medical Sciences, King Abdulaziz University, P.O. Box 80402, Jeddah 21589, Saudi ArabiaDepartment of Pharmacognosy, Faculty of Pharmacy, Nahda University, Beni-Suef 62513, EgyptDepartment of Pharmacognosy, Faculty of Pharmacy, Nahda University, Beni-Suef 62513, EgyptSchool of Computing, Engineering & Physical Sciences, University of the West of Scotland, Paisley PA1 2BE, UKDepartment of Microbiology and Immunology, Faculty of Pharmacy, Beni-Suef University, Beni-Suef 62511, EgyptThe prevalence of multidrug-resistant <i>Salmonella enterica</i> among animal- and plant-derived food products threatens global healthcare and economic sectors. Hen egg white lysozyme is widely exploited as a food preservative against Gram-positive pathogens. Nevertheless, its limited penetration of the outer membrane renders it ineffective against Gram-negative bacteria. Herein, we present a safe and effective approach to facilitate HEWL access to peptidoglycan layers using cecropin A. In silico analysis of cecropin A peptide revealed an amphipathic α-helical peptide with potential outer membrane permeabilizing activity through its interaction with both hydrophobic and ionic stabilizing forces. Evaluation of HEWL/cecropin A combination showed a cecropin A dose-dependent bacterial count reduction up to 4.16 and 3.18 ± 0.26 log units against <i>Salmonella enterica</i> ATCC 35664 at the logarithmic and stationary growth phases, respectively. Moreover, the combination displayed antibacterial activity of 2.1 ± 0.31 and ~1 log-unit reductions against <i>Salmonella enterica</i> serovars Kentucky, Typhimurium, and Enteritidis, respectively, whereas Hato and Shangani were found irresponsive. The cytotoxicity assay revealed compatibility of cecropin A with oral epithelial cells. These observations suggest HEWL/cecropin A combination as an effective and safe alternative to lysozyme against <i>Salmonella enterica</i>.https://www.mdpi.com/1999-4923/14/10/2201<i>Salmonella enterica</i>hen egg white lysozymececropin Aamphipathic helixfood preservative |
| spellingShingle | Hani A. Alhadrami Ahmed M. Sayed Hossam M. Hassan Mostafa E. Rateb Karim Abdelkader Cecropin A Improves the Antibacterial Activity of Hen Egg White Lysozyme against Challenging <em>Salmonella enterica</em> Serovars Pharmaceutics <i>Salmonella enterica</i> hen egg white lysozyme cecropin A amphipathic helix food preservative |
| title | Cecropin A Improves the Antibacterial Activity of Hen Egg White Lysozyme against Challenging <em>Salmonella enterica</em> Serovars |
| title_full | Cecropin A Improves the Antibacterial Activity of Hen Egg White Lysozyme against Challenging <em>Salmonella enterica</em> Serovars |
| title_fullStr | Cecropin A Improves the Antibacterial Activity of Hen Egg White Lysozyme against Challenging <em>Salmonella enterica</em> Serovars |
| title_full_unstemmed | Cecropin A Improves the Antibacterial Activity of Hen Egg White Lysozyme against Challenging <em>Salmonella enterica</em> Serovars |
| title_short | Cecropin A Improves the Antibacterial Activity of Hen Egg White Lysozyme against Challenging <em>Salmonella enterica</em> Serovars |
| title_sort | cecropin a improves the antibacterial activity of hen egg white lysozyme against challenging em salmonella enterica em serovars |
| topic | <i>Salmonella enterica</i> hen egg white lysozyme cecropin A amphipathic helix food preservative |
| url | https://www.mdpi.com/1999-4923/14/10/2201 |
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