High pressure treatment promotes the deteriorating effect of cationic antimicrobial peptides on bacterial membranes

dc.contributor.author	Kriegler, Simon
dc.contributor.author	Jaworek, Michel W.
dc.contributor.author	Oliva, Rosario
dc.contributor.author	Winter, Roland
dc.date.accessioned	2024-07-08T12:59:11Z
dc.date.available	2024-07-08T12:59:11Z
dc.date.issued	2023-03-29
dc.description.abstract	The helical structure that cationic antimicrobial peptides (cAMPs) adopt upon interaction with membranes is key to their activity. We show that a high hydrostatic pressure not only increases the propensity of cAMPs to adopt a helical conformation in the presence of bacterial lipid bilayer membranes, but also in bulk solution, and the effect on bacterial membranes persists even up to 10 kbar. Therefore, high-pressure treatment could boost cAMP activity in high-pressure food processing to extend the shelf-life of food.	en
dc.identifier.uri	http://hdl.handle.net/2003/42587
dc.identifier.uri	http://dx.doi.org/10.17877/DE290R-24422
dc.language.iso	en	de
dc.relation.ispartofseries	Physical chemistry, chemical physics;25(16)
dc.rights.uri	https://creativecommons.org/licenses/by/3.0/
dc.subject.ddc	540
dc.title	High pressure treatment promotes the deteriorating effect of cationic antimicrobial peptides on bacterial membranes	en
dc.type	Text	de
dc.type.publicationtype	Article	de
dcterms.accessRights	open access
eldorado.dnb.deposit	true	de
eldorado.secondarypublication	true	de
eldorado.secondarypublication.primarycitation	Phys. Chem. Chem. Phys., 2023,25, 11185-11191	de
eldorado.secondarypublication.primaryidentifier	https://doi.org/10.1039/D3CP00560G	de

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