Antimicrobial and antioxidant activities of peptide derived from turmeric plant (Curcuma longa L)

by Sittiruk Roytrakul, Sawanya Charoenlappanit, Suthathip Kittisenachai, Noppadon Siangpro, Jirapast Sichaem, Songkran Chuakrut, Siripun Sarin, Rumpa Jutakanoke

The overuse and inappropriate use of antibiotics have led to the emergence of several antibiotic resistant bacteria. As a result, there is growing interest in exploring alternative agents as antimicrobial peptides (AMPs), which operate through unique mechanisms to effectively counteract bacterial resistance. In this study, peptides smaller than 3 kDa were isolated by cation exchange chromatography, anion exchange chromatography and reverse-phase chromatography. Subsequently, 12 candidate peptides were selected and chemically synthesized for a comparative study of growth inhibition in pathogenic bacteria. They demonstrated potent antibacterial activity toward A. baumannii, S. epidermidis, S. aureus, and S. enterica. Exposure to the Cur-1 peptide induced changes in bacterial proteins associated with metabolite interconversion and translation. In addition, all peptides derived from turmeric peptic hydrolysate exhibited antioxidant activity as assessed by ABTS, DPPH and FRAP assays. Cur-1 peptide displayed both high antibacterial and antioxidant potential, positioning it as a promising natural option for antibacterial management and applications within food industry.