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<p><i>Bacillus cereus</i> (<i>B. cereus</i>) is a prevalent foodborne pathogen. This study evaluated the antimicrobial efficacy and mechanism of the peptide Temporin L against <i>B. cereus</i>. Quantitative assays showed that Temporin L had a minimum inhibitory concentration (MIC) of 8 µM and a minimum bactericidal concentration (MBC) of 16 µM. Complete bacterial eradication occurred within 1&#xa0;h at 2 MIC, and complete inhibition was observed within 24&#xa0;h at MIC and 2 MIC. The peptide retained over 90% antibacterial activity under ultraviolet (UV) light, at high temperatures (up to 100&#xa0;°C), and under various metal-ion conditions, with Fe ions reducing activity to 82.11%. Membrane integrity assays indicated concentration-dependent increases in PI fluorescence (1.9–2.4 fold) and in leakage of intracellular biomolecules. Metabolic enzyme activities (NaK-ATPase, SDH, LDH) and intracellular ATP levels were significantly reduced, with SDH and LDH dropping from ~ 39/43 to ~ 10 U/mg protein after 1&#xa0;h at 2 MIC. Oxidative stress markers showed elevated ROS, decreased antioxidant capacity, increased lipid peroxidation, and reduced SOD activity, confirming the multifaceted bacterial damage mechanism induced by Temporin L.</p>

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Antimicrobial Mechanism of Temporin L Peptide Against Bacillus cereus from Fermented Sausage

  • 期刊论文

  • 发表日期：

    2026年7月1日

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  • Tiantian Yu,
  • Fangyu Wang,
  • Ibrahim A. Bakry,
  • Qian Li,
  • Tiange Li,
  • Guangshan Zhao,
  • Yongxia Cheng,
  • Peijun Zhao,
  • Mei Hu,
  • Lianjun Song,
  • Bangbang Zhao,
  • Xianqing Huang,
  • Gianni Galaverna,
  • Yue Shen,
  • Ning Li

摘要

Bacillus cereus (B. cereus) is a prevalent foodborne pathogen. This study evaluated the antimicrobial efficacy and mechanism of the peptide Temporin L against B. cereus. Quantitative assays showed that Temporin L had a minimum inhibitory concentration (MIC) of 8 µM and a minimum bactericidal concentration (MBC) of 16 µM. Complete bacterial eradication occurred within 1 h at 2 MIC, and complete inhibition was observed within 24 h at MIC and 2 MIC. The peptide retained over 90% antibacterial activity under ultraviolet (UV) light, at high temperatures (up to 100 °C), and under various metal-ion conditions, with Fe ions reducing activity to 82.11%. Membrane integrity assays indicated concentration-dependent increases in PI fluorescence (1.9–2.4 fold) and in leakage of intracellular biomolecules. Metabolic enzyme activities (NaK-ATPase, SDH, LDH) and intracellular ATP levels were significantly reduced, with SDH and LDH dropping from ~ 39/43 to ~ 10 U/mg protein after 1 h at 2 MIC. Oxidative stress markers showed elevated ROS, decreased antioxidant capacity, increased lipid peroxidation, and reduced SOD activity, confirming the multifaceted bacterial damage mechanism induced by Temporin L.