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<p>This study prepared, characterized, and applied synergistic antibacterial complexes of mulberry leaf peptide (MLP) and gallic acid (GA) for grape preservation. The complexes were formed through non-covalent binding (GA-MLP N), alkaline treatment (GA-MLP A), and free-radical grafting (GA-MLP F) to address the high usage concentration of MLP. The minimum inhibitory concentration of MLP in the synergistic combination was reduced by 87.5% against <i>Staphylococcus aureus</i> and <i>Escherichia coli</i>. GA-MLP A exhibited the highest binding capacity, surpassing GA-MLP N and GA-MLP F by 16.9% and 24.0%, respectively. The peptides in GA-MLP A refolded into stable α-helical structures, whereas the backbone and aromatic side chains of peptides in GA-MLP F were degraded due to the aggressive oxidative environment. Structural characterization indicated that particle size decreased, and a rigid molecular network formed under alkaline treatment and free-radical grafting, enhancing the stability of the complexes. GA-MLP A demonstrated the best antibacterial activity, particularly in disrupting phospholipid acyl chains and causing membrane damage. All complexes showed favorable biocompatibility, with GA-MLP A achieving the highest comprehensive quality index in grape preservation. Compared with the control group, the decay rate and weight loss in the GA-MLP A group were reduced by 77.2% and 36.2%, respectively. While maintaining higher firmness and nutrient content, thereby preserving superior sensory quality in grapes. Thus, base-induced covalent conjugation is a superior strategy to transform synergistic mixtures into stable and effective preservatives, facilitating molecular design of polyphenol-peptide complexes.</p>

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Effect of non-covalent and covalent modification strategies on the structural assembly, antibacterial activity, and stability of gallic acid-mulberry leaf peptide complexes and their application in grape preservation

  • 期刊论文

  • 发表日期：

    2026年5月23日

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  • Xiaohong Yu,
  • Ming Liu,
  • Lu Cai,
  • Zi Wei,
  • Di Feng Ren,
  • Yue Hu

摘要

This study prepared, characterized, and applied synergistic antibacterial complexes of mulberry leaf peptide (MLP) and gallic acid (GA) for grape preservation. The complexes were formed through non-covalent binding (GA-MLP N), alkaline treatment (GA-MLP A), and free-radical grafting (GA-MLP F) to address the high usage concentration of MLP. The minimum inhibitory concentration of MLP in the synergistic combination was reduced by 87.5% against Staphylococcus aureus and Escherichia coli. GA-MLP A exhibited the highest binding capacity, surpassing GA-MLP N and GA-MLP F by 16.9% and 24.0%, respectively. The peptides in GA-MLP A refolded into stable α-helical structures, whereas the backbone and aromatic side chains of peptides in GA-MLP F were degraded due to the aggressive oxidative environment. Structural characterization indicated that particle size decreased, and a rigid molecular network formed under alkaline treatment and free-radical grafting, enhancing the stability of the complexes. GA-MLP A demonstrated the best antibacterial activity, particularly in disrupting phospholipid acyl chains and causing membrane damage. All complexes showed favorable biocompatibility, with GA-MLP A achieving the highest comprehensive quality index in grape preservation. Compared with the control group, the decay rate and weight loss in the GA-MLP A group were reduced by 77.2% and 36.2%, respectively. While maintaining higher firmness and nutrient content, thereby preserving superior sensory quality in grapes. Thus, base-induced covalent conjugation is a superior strategy to transform synergistic mixtures into stable and effective preservatives, facilitating molecular design of polyphenol-peptide complexes.