Antibacterial Properties of the Antimicrobial Peptide Gallic Acid-Polyphemusin I (GAPI)

A novel antimicrobial peptide, GAPI, has been developed recently by grafting gallic acid (GA) to polyphemusin I (PI). The objective of this study was to investigate the antibacterial effects of GAPI on common oral pathogens. This laboratory study used minimum inhibitory concentrations and minimum bactericidal concentrations to assess the antimicrobial properties of GAPI against common oral pathogens. Transmission electron microscopy was used to examine the bacterial morphology both before and after GAPI treatment. The results showed that the minimum inhibitory concentration ranged from 20 & mu;M (Lactobacillus rhamnosus) to 320 & mu;M (Porphyromonas gingivalis), whereas the minimum bactericidal concentration ranged from 80 & mu;M (Lactobacillus acidophilus) to 640 & mu;M (Actinomyces naeslundii, Enterococcus faecalis, and Porphyromonas gingivalis). Transmission electron microscopy showed abnormal curvature of cell membranes, irregular cell shapes, leakage of cytoplasmic content, and disruption of cytoplasmic membranes and cell walls. In conclusion, the GAPI antimicrobial peptide is antibacterial to common oral pathogens, with the potential to be used to manage oral infections.

Automated summary

A novel antimicrobial peptide, GAPI, has been developed by grafting gallic acid (GA) to polyphemusin I (PI). This laboratory study demonstrates that GAPI has antibacterial effects on common oral pathogens, causing abnormal changes in bacterial morphology.