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Commensalism coinfection of pathogens has seriously jeopardized human health. Currently, Kunitzin-RE, as an amphibian-derived bioactivity peptide, is regarded as a potential antimicrobial candidate. However, its antimicrobial properties were unsatisfactory. In this study, a set of shortened variants of Kunitzin-RE was developed by the interception of a peptide fragment and single-site mutation to investigate the effect of chain length, positive charge, hydrophobicity, amphipathicity, and secondary structure on antimicrobial properties. Among them, W8 (AARIILRWRFR) significantly broadened the antimicrobial spectrum and showed the highest antimicrobial activity (GMall = 2.48 μM) against all the fungi and bacteria tested. Additionally, W8 showed high cell selectivity and salt tolerance in vitro, whereas it showed high effectiveness against mice keratitis cause by infection by C. albicans 2.2086. Additionally, it also had obviously lipopolysaccharide-binding ability and a potent membrane-disruptive mechanism. Overall, these findings contributed to the design of short antimicrobial peptides and to combat the serious threat of commensalism coinfection of pathogens.

The objective of the present study was to investigate the effect of vitamin E on laying performance, egg quality, egg fatty acid composition, antioxidant capacity, and several biochemical parameters of laying hens fed corn distillers dried grains with solubles (DDGS) during the laying period (40 to 63 wk of age). A total of 360 Hy-Line Variety Brown hens were randomly assigned to 6 groups, consisting of 6 replicates with 10 hens each. Hens were allocated to diets 1 through 6 in a 3 × 2 factorial design. The dietary treatments included 3 levels of DDGS (0, 10, and 20%) and 2 levels of vitamin E (0 and 200 mg/kg). The results indicated that yolk color and eggshell thickness increased with increasing DDGS (P < 0.05). However, increasing DDGS to 20% in laying hen diets significantly reduced feed conversion (P < 0.05). Supplementation with 200 mg/kg of vitamin E significantly improved egg production and yolk percentage (P < 0.05). Increasing the dietary levels of vitamin E caused a decrease in cholesterol and an increase in the α-tocopherol concentration of the egg yolk and serum (P < 0.05). Diets supplemented with DDGS decreased the proportion of saturated fatty acids (P < 0.05) and increased the proportion of unsaturated fatty acids in egg yolk (P < 0.05). Supplementation with high levels of vitamin E decreased malondialdehyde and increased glutathione peroxidase and total superoxide dismutase concentrations of the egg yolk and serum (P < 0.05). In conclusion, our results showed that DDGS was successfully fed to laying hens at levels up to 10% without adverse effects on laying performance. Additionally, vitamin E supplementation improved egg production and egg quality and provided health benefits to laying hens.

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