Antifungal effect of antimicrobial peptides (AMPs LR14) derived from Lactobacillus plantarum strain LR/14 and their applications in prevention of grain spoilage

The Effect of Lactobacillus sakei on Growth Performance and Intestinal Health in Dogs: Gut Microbiota and Metabolism Study

The gut microbiota is the largest and most complex ecosystem consisting of trillions of microorganisms, which influenced by various external factors. As an important probiotic species, Lactobacillus helps to improve gut microbial diversity and composition, underlying potential efficacy in growth performance and disease prevention. However, limited studies have been investigated the relationship between Lactobacillus sakei and intestinal health in dogs. In this study, dogs in the two groups were fed a standard diet (group C, n = 8) and Lactobacillus sakei diet (group P, n = 8), respectively. The growth performance, serum biochemical indices, antioxidant capacity, gut microbiota, and metabolism of dogs in both groups were studied. Results from growth trials showed that L. sakei can significantly improve the growth performance of dogs, including increased weight gain (p < 0.05), serum biochemical indices, i.e., ALP, TP, and ALB (p < 0.05), and better antioxidant capacity, i.e., SOD and GSH-Px (p < 0.05). Significant changes in the gut microbial composition were detected in dogs fed Lactobacillus sakei, as evidenced by an increase in the level of Firmicutes, Spirochaetota, and Patescibacteria, all of them play an important role in maintaining intestinal health. Moreover, a decrease in the level of microorganisms that threaten health, such as Mucispirillum and Clostridium_sensu_stricto_13. The metabolic analysis showed that the Lactobacillus sakei enhanced metabolic pathways such as vitamin B6 metabolism, glutathione metabolism, retinol metabolism, and fatty acid degradation. Our findings suggested that Lactobacillus sakei supplementation had beneficial effects on the growth performance and health status of dogs by improving gut microbiota balance and promoting metabolism. There are an estimated 200 million dogs in China, and the population is continuing to grow at a rapid pace. It is essential to explore an effective way to promote health in dogs. Intestinal diseases, particularly colitis and diarrhea, are common clinical conditions in dogs and are associated with gut microbiota. Lactobacillus sakei, as an important species of probiotics, the relationship between L. sakei and intestinal health in dogs remains unclear. Our study suggests that L. sakei significantly promotes growth performance and health states involving weight gain, regulation of gut microbiota, and metabolism. Overall, our findings shed light on the potential role of L. sakei as an alternative in promoting health in dogs.

Limosilactobacillus reuteri as sustainable biological control agent against toxigenic Fusarium verticillioides

Corn contamination with Fusarium verticillioides (Sacc.) Nirenberg is a worldwide problem that affects yield and grain quality resulting in severe economic losses and implications for food safety. Control of F. verticillioides is a challenge, but lactic acid bacteria (LAB) has high potential as a biological control agent. In this study, the antifungal effect of Limosilactobacillus reuteri (formerly Lactobacillus reuteri) LR-92 against F. verticillioides 97L was investigated. Cell-free supernatant (CFS) from L. reuteri showed concentration-dependent fungicidal and fungistatic activity against F. verticillioides 97L. The antifungal compounds from CFS showed heat stability and pH dependence, and antifungal activity was not affected by treatment with proteolytic enzymes. High-performance liquid chromatography analysis indicated that L. reuteri LR-92 produces lactic and acetic acids. After liquid-liquid extraction, electrospray ionization mass spectrometry analysis of the active ethyl acetate fraction containing antifungal compounds revealed the production of 3-phenyllactic acid, cyclo-(L-Pro-L-Leu), cyclo-(L-Pro-L-Phe), and cyclo-(L-Phe-trans-4-OH-L-Pro). L. reuteri LR-92 has potential as a biocontrol agent for F. verticillioides and contributes to food safety.

Application of antimicrobial peptides in plant protection: making use of the overlooked merits

Pathogen infection is one of the major causes of yield loss in the crop field. The rapid increase of antimicrobial resistance in plant pathogens has urged researchers to develop both new pesticides and management strategies for plant protection. The antimicrobial peptides (AMPs) showed potential on eliminating plant pathogenic fungi and bacteria. Here, we first summarize several overlooked advantages and merits of AMPs, which includes the steep dose-response relations, fast killing ability, broad synergism, slow resistance selection. We then discuss the possible application of AMPs for plant protection with above merits, and highlight how AMPs can be incorporated into a more efficient integrated management system that both increases the crop yield and reduce resistance evolution of pathogens.

Probiotics and their postbiotics for the control of opportunistic fungal pathogens: A review

During past twenty years the opportunistic fungal infections have been emerging, causing morbidity and mortality. The fungi belonging to Aspergillus, Mucor, Rhizopus, Candida, Fusarium, Penicillium, Dermatophytes and others cause severe opportunistic fungal infections. Among these Aspergillus and Candida spp cause majority of the diseases. The continuum of fungal infections will prolong to progress in the surroundings of the growing inhabitants of immunocompromised individuals. Presently many chemical-based drugs were used as prophylactic and therapeutic agents. Prolonged usage of antibiotics may lead to some severe effect on the human health. Also, one of the major threats is that the fungal pathogens are becoming the drug resistant. There are many physical, chemical, and mechanical methods to prevent the contamination or to control the disease. Owing to the limitations that are observed in such methods, biological methods are gaining more interest because of the use of natural products which have comparatively less side effects and environment friendly. In recent years, research on the possible use of natural products such as probiotics for clinical use is gaining importance. Probiotics, one of the well studied biological products, are safe upon consumption and are explored to treat various fungal infections. The antifungal potency of major groups of probiotic cultures such as Lactobacillus spp, Leuconostoc spp, Saccharomyces etc. and their metabolic byproducts which act as postbiotics like organic acids, short chain fatty acids, bacteriocin like metabolites, Hydrogen peroxide, cyclic dipeptides etc. to inhibit these opportunistic fungal pathogens have been discussed here.

Bioactive Antimicrobial Peptides from Food Proteins: Perspectives and Challenges for Controlling Foodborne Pathogens

Bioactive peptides (BAPs) derived from food proteins have been extensively studied for their health benefits, majorly exploring their potential use as nutraceuticals and functional food components. These peptides possess a range of beneficial properties, including antihypertensive, antioxidant, immunomodulatory, and antibacterial activities, and are naturally present within dietary protein sequences. To release food-grade antimicrobial peptides (AMPs), enzymatic protein hydrolysis or microbial fermentation, such as with lactic acid bacteria (LAB), can be employed. The activity of AMPs is influenced by various structural characteristics, including the amino acid composition, three-dimensional conformation, liquid charge, putative domains, and resulting hydrophobicity. This review discusses the synthesis of BAPs and AMPs, their potential for controlling foodborne pathogens, their mechanisms of action, and the challenges and prospects faced by the food industry. BAPs can regulate gut microbiota by promoting the growth of beneficial bacteria or by directly inhibiting pathogenic microorganisms. LAB-promoted hydrolysis of dietary proteins occurs naturally in both the matrix and the gastrointestinal tract. However, several obstacles must be overcome before BAPs can replace antimicrobials in food production. These include the high manufacturing costs of current technologies, limited in vivo and matrix data, and the difficulties associated with standardization and commercial-scale production.

Screening, isolation and biotechnological potentials of foodborne Lactobacillus fermentum strains MT903311 and MT903312

Vitamins are an essential food source with excellent roles in the cellular metabolism and other essential nutrients required in food intake but cannot be synthesized by humans. There have been reports of some lactic acid bacteria (LAB) abilities with probiotic activities to produce food-grade vitamins. Our study aimed to investigate lactic acid bacteria (LAB) possessing antimicrobial activities and extracellular production of folate from different Nigerian fermented foods. LAB was assayed for their antimicrobial activities against clinical isolates of Escherichia coli and Salmonella typhimurium and their extracellular production of essential vitamins. Among the 43 isolates of LAB, two strains of Lactobacillus fermentum showed the highest inhibitions against the test bacteria and demonstrated the highest concentrations of extracellular vitamins production. The range of vitamins produced at 24 h was between 12.23 and 801.79 μg/ml, while the highest vitamin production of 801.79 and 310.55 μg/ml was observed for folate and vitamin B12 respectively, the lowest production was for B1+B2. Consistent vitamin production was typical with only L. fermentum MT903311 and L. fermentum MT903312, so were their antimicrobial activities. The L. fermentum strains isolated in this study could be exploited and applied in food products to substitute synthetic vitamin enrichment and fortification.

Evaluation of the Efficacy of Probiotics Domiciliary Protocols for the Management of Periodontal Disease, in Adjunction of Non-Surgical Periodontal Therapy (NSPT): A Systematic Literature Review

Introduction: Periodontitis is a multifactorial chronic inflammatory disease induced by a dysbiosis between the host and oral microbiota, which can compromise the host’s immune defenses and lead to the destruction of periodontal tissues. Despite the efficacy of non-surgical periodontal therapy (NSPT) as the gold standard of periodontal treatment, its application can produce lower results due to anatomical and microbiological limitations. This systematic literature review was performed to assess the long-term efficacy of the effects of probiotics as an adjunct to NSPT compared to the control groups with follow-up of clinical, microbiological and immunological outcomes. Materials and methods: A literature review was conducted, considering manuscripts published from November 2016 to February 2022. The research question was formulated following the population, intervention, comparison and outcome strategies. Randomized controlled trials (RCT), systematic review and meta-analysis investigating the periodontal efficacy of domiciliary probiotic therapy in an adjunct to the mechanical therapy were included. Results: Regarding clinical outcomes, there is a reduction in periodontal probing depth (PPD), clinical attachments level (CAL), bleeding on probing (BoP) and plaque index (PI) for the test groups compared to the control groups in a short-term period. No differences were generally observed in the following indices over a period of more than 3 months for most studies considered. Conclusions: Weak evidence suggests that the use of probiotics as an adjunct to non-surgical periodontal therapy treatment may be able to show improvements in periodontal clinical parameters for up to 3 months. However, a significant and large heterogeneity of studies, along with the absence of long-term microbiological and immunological data, preclude any definitive conclusions.

Antifungal metabolites, their novel sources, and targets to combat drug resistance

Excessive antibiotic prescriptions as well as their misuse in agriculture are the main causes of antimicrobial resistance which poses a growing threat to public health. It necessitates the search for novel chemicals to combat drug resistance. Since ancient times, naturally occurring medicines have been employed and the enormous variety of bioactive chemicals found in nature has long served as an inspiration for researchers looking for possible therapeutics. Secondary metabolites from microorganisms, particularly those from actinomycetes, have made it incredibly easy to find new molecules. Different actinomycetes species account for more than 70% of naturally generated antibiotics currently used in medicine, and they also produce a variety of secondary metabolites, including pigments, enzymes, and anti-inflammatory compounds. They continue to be a crucial source of fresh chemical diversity and a crucial component of drug discovery. This review summarizes some uncommon sources of antifungal metabolites and highlights the importance of further research on these unusual habitats as a source of novel antimicrobial molecules.

Characterization of antifungal cyclic dipeptides of Lacticaseibacillus paracasei ZX1231 and active packaging film prepared with its cell-free supernatant and bacterial nanocellulose

Fungal infection and/or spoilage are major concerns of crop and food security worldwide, prompting the developments and application of various antimicrobial agents. In this study, nine strains of lactic acid bacteria (LAB) with antifungal activities were isolated from the traditional Chinese fermented wort of Meigui rice vinegar, where fungi coexist. The cell-free supernatant (CFS) of Lacticaseibacillus paracasei ZX1231 exhibited significant inhibitory activities against Aspergillus niger, Penicillium citrinum, Penicillium polonicum, Zygosaccharomyces rouxii, Talaromyces rubrifaciens, and Candida albicans. Among the four cyclic dipeptides (CDPs) uncovered from the CFS, cyclo(Phe-Leu) and cyclo(Anthranily-Pro) were found in the family Lactobacillaceae for the first time, which inhibited the C. albicans filamentation by targeting upon RAS1-cAMP-PKA pathway. CFS antifungal activities were optimally combined with a bacterial nanocellulose (BNC) matrix to prepare the active quality packaging CFS-BNC films. The challenge tests confirmed that CFS-BNC films significantly inhibited the fungi growth and thus prolonged the shelf life of bread, beef, cheese and soy sauce. L. paracasei ZX1231, its CFS, and the CFS-BNC film may have extensive applications in food preservation and food packaging.

Antifungal activity of lactic acid bacteria and their application in food biopreservation

Lactic acid bacteria (LAB) are ubiquitous bacteria associated with spontaneous lactic fermentation of vegetables, dairy and meat products. They are generally recognized as safe (GRAS), and they are involved in transformation of probiotic lacto-fermented foods, highly desired for their nutraceutical properties. The antifungal activity is one of the exciting properties of LAB, because of its possible application in food bio-preservation, as alternative to chemical preservatives. Many recent research works have been developed on antifungal activity of LAB, and they demonstrate their capacity to produce various antifungal compounds, (i.e. organic acids, PLA, proteinaceous compounds, peptides, cyclic dipeptides, fatty acids, and other compounds), of different properties (hydrophilic, hydrophobic and amphiphilic). The effectiveness of LAB in controlling spoilage and pathogenic fungi, demonstrated in different agricultural and food products, can be due to the synergistic effect between their antifungal compounds of different properties; where the amphiphilic-compounds allow the contact between the target microbial cell (hydrophilic compartment) and antifungal hydrophobic-compounds. Further studies on the interaction between compounds of these three properties are to de be developed, in order to highlight more their mechanism of action, and make LAB more profitable in improving shelf life and nutraceutical properties of foods.

Application of Lactic Acid Bacteria (LAB) in Sustainable Agriculture: Advantages and Limitations

Lactic acid bacteria (LAB) are significant groups of probiotic organisms in fermented food and are generally considered safe. LAB regulate soil organic matter and the biochemical cycle, detoxify hazardous chemicals, and enhance plant health. They are found in decomposing plants, traditional fermented milk products, and normal human gastrointestinal and vaginal flora. Exploring LAB identified in unknown niches may lead to isolating unique species. However, their classification is quite complex, and they are adapted to high sugar concentrations and acidic environments. LAB strains are considered promising candidates for sustainable agriculture, and they promote soil health and fertility. Therefore, they have received much attention regarding sustainable agriculture. LAB metabolites promote plant growth and stimulate shoot and root growth. As fertilizers, LAB can promote biodegradation, accelerate the soil organic content, and produce organic acid and bacteriocin metabolites. However, LAB show an antagonistic effect against phytopathogens, inhibiting fungal and bacterial populations in the rhizosphere and phyllosphere. Several studies have proposed the LAB bioremediation efficiency and detoxification of heavy metals and mycotoxins. However, LAB genetic manipulation and metabolic engineered tools provide efficient cell factories tailor-made to produce beneficial industrial and agro-products. This review discusses lactic acid bacteria advantages and limitations in sustainable agricultural development.

Adjunctive probiotics after periodontal debridement versus placebo: a systematic review and meta-analysis

OBJECTIVE

To comprehensively investigate the efficacy of adjunctive probiotics compared to placebo, using conventional and novel treatment outcomes.

MATERIALS AND METHODS

Three databases (MEDLINE, EMBASE, and CENTRAL) were searched. Outcomes included percent change in the total number of deep sites before and after therapy, change in mean probing pocket depth (mm), percentage patients requiring additional therapy, risk for disease progression, and microbiological and immunological results. Meta-analysis was conducted to evaluate treatment effects wherever appropriate.

RESULTS

Ten studies were selected from 818 records. Meta-analysis showed that adjunctive probiotics had no additional benefit for percentage change of the total number of deeper sites (≥5 mm, ≥6 mm, ≥7 mm) before and after therapy. No significant difference was observed for mean probing pocket depth reduction at 3 and 6 months. Statistically significant beneficial odds ratios for need for additional therapy (OR = 0.19, 95% CI [0.07-0.56]) and risk of disease progression (OR = 0.32, 95% CI [0.14-0.73]) were observed with probiotic administration. Immunological rather than microbiological outcomes correlated more consistently with clinical findings. No adverse events were reported.

CONCLUSIONS

Adjunctive probiotics are safe in systemically healthy individuals and could offer additional patient-level benefits compared to placebo, hence its use can sometimes be justified.

Potential application of lactic acid bacteria in the biopreservation of red grape from mycotoxigenic fungi

BACKGROUND

Filamentous fungi are the main contamination agent in the viticultural sector. Use of synthetic fungicides is the regular answer to these contaminations. Nevertheless, because of several problems associated with the use of synthetic compounds, the industry demands new and safer methods. In the present work, the biopreservation potential of four lactic acid bacteria (LAB) strains was studied against the principal grape contaminant fungi.

RESULTS

Agar diffusion test evidenced that all four culture-free supernatant (CFS) had antifungal properties against all tested fungi. The minimum inhibitory concentration (MIC) and minimum fungicidal concentration (MFC) test values evidenced that media fermented by the Lactobacillus plantarum E3 and Lactobacillus plantarum E4 strains showed the highest antifungal activity, resulting in an MFC from 6.3 to 100 g L^-1 . Analysis of CFS evidenced the presence of different antifungal compounds, such as lactic acid, phenyllactic acid and pyrazines. In tests on red grapes, an average reduction of 1.32 log₁₀ of the spores per gram of fruit was achieved by all CFS in grapes inoculated with Aspergillus ochraceus and by 0.94 log₁₀ for L. plantarum E3 CFS against Botrytis cinerea.

CONCLUSION

The antifungal activity of the fermented CFS by L. plantarum E3 reduced the growth of B. cinerea and A. ochraceus in grapes, which are the main contaminant and main producer of ochratoxin A in these crops, respectively. Therefore, based on the results obtained in this work, use of the strain L. plantarum E3 could be an interesting option for the biopreservation of grapes. © 2021 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Antifungal Preservation of Food by Lactic Acid Bacteria

Fungal growth and consequent mycotoxin release in food and feed threatens human health, which might even, in acute cases, lead to death. Control and prevention of foodborne poisoning is a major task of public health that will be faced in the 21st century. Nowadays, consumers increasingly demand healthier and more natural food with minimal use of chemical preservatives, whose negative effects on human health are well known. Biopreservation is among the safest and most reliable methods for inhibiting fungi in food. Lactic acid bacteria (LAB) are of great interest as biological additives in food owing to their Generally Recognized as Safe (GRAS) classification and probiotic properties. LAB produce bioactive compounds such as reuterin, cyclic peptides, fatty acids, etc., with antifungal properties. This review highlights the great potential of LAB as biopreservatives by summarizing various reported antifungal activities/metabolites of LAB against fungal growth into foods. In the end, it provides profound insight into the possibilities and different factors to be considered in the application of LAB in different foods as well as enhancing their efficiency in biodetoxification and biopreservative activities.

Antifungal Peptides and Proteins to Control Toxigenic Fungi and Mycotoxin Biosynthesis

The global challenge to prevent fungal spoilage and mycotoxin contamination on food and feed requires the development of new antifungal strategies. Antimicrobial peptides and proteins (AMPs) with antifungal activity are gaining much interest as natural antifungal compounds due to their properties such as structure diversity and function, antifungal spectrum, mechanism of action, high stability and the availability of biotechnological production methods. Given their multistep mode of action, the development of fungal resistance to AMPs is presumed to be slow or delayed compared to conventional fungicides. Interestingly, AMPs also accomplish important biological functions other than antifungal activity, including anti-mycotoxin biosynthesis activity, which opens novel aspects for their future use in agriculture and food industry to fight mycotoxin contamination. AMPs can reach intracellular targets and exert their activity by mechanisms other than membrane permeabilization. The mechanisms through which AMPs affect mycotoxin production are varied and complex, ranging from oxidative stress to specific inhibition of enzymatic components of mycotoxin biosynthetic pathways. This review presents natural and synthetic antifungal AMPs from different origins which are effective against mycotoxin-producing fungi, and aims at summarizing current knowledge concerning their additional effects on mycotoxin biosynthesis. Antifungal AMPs properties and mechanisms of action are also discussed.

Reducing biogenic amine in seriflux and huangjiu by recycling of seriflux inoculated with Lactobacillus plantarum JN01

High content of biogenic amine (BA) in huangjiu could pose serious quality concerns. More than 71% of BA in huangjiu were carried over from seriflux (rice soaking wastewater), which were produced by some BA producing bacteria during rice soaking process. A BA non-producing strain, Lactobacillus plantarum JN01, was introduced to rice soaking process, which decreased BA content in seriflux by 93.8% by niche competition at bench scale. Recycling of seriflux inoculated with L. plantarum JN01 at pilot run scale for ten batches demonstrated that BA in seriflux and huangjiu were reduced by 78.4% and 87.7%, respectively. The safety of huangjiu was enormously improved without affecting on the profiles of flavor compounds. Our results demostrated that seriflux recycling technology could reduce 50% of water consumption and achieve "zero effluents" in rice soaking process, which might potentially be a "green technology" not only for huangjiu brewing industry, but also for other related traditional fermented food industries.

Amaranth selective hydrolyzed protein influence on sourdough fermentation and wheat bread quality

Amaranth selective hydrolyzed protein (ASPH) may improve sourdough properties and bread quality. In this regard, this study focused on investigating the influence of protein hydrolysates on sourdough fermentation and bread properties. Based on the findings, ASPH further increased Lactobacillus plantarum and Saccharomyces cerevisiae growth in sourdough compared with amaranth protein isolates and amaranth flour. ASPH at 5 g/kg resulted in sourdough with higher pH and total titratable acidity (TTA) after 20 h of fermentation at 30°C. The prepared sourdough using APH (S-ASPH) at 3 g/kg increased the specific volume (4.57 ml/g) and TTA (4.76 ml) while decreasing water activity, hardness, cohesiveness, and chewiness of the bread (S-ASPH-B) compared with the control. Moreover, transition temperature and enthalpy reduced whereas sensory properties and shelf life represented an increase with S-ASPH addition. Overall, the obtained data indicated the improvement of bread quality by S-ASPH sourdough.

Fundamental role of Lactobacillus plantarum and inulin in improving safety and quality of Karish cheese

Background

Karish cheese manufactured traditionally from raw milk may harbor many biological health hazards.

Aim

Production of safe pasteurized Karish cheese with improved sensory characteristics using probiotics and prebiotics (synbiotic Karish cheese).

Methods

Laboratory Karish cheese was made to study the effect of Lactobacillus plantarum with and without inulin on cheese quality. Treatments were examined for sensory, chemical, and microbial quality, shelf life, and survival of L. plantarum were also monitored. The antimicrobial effect of L. plantarum and inulin against Enterobacter aerogenes in cheese was evaluated.

Results

Sensory, chemical, and microbial quality of Karish cheese supplemented with L. plantarum and inulin were positively affected; moreover, the shelf life was extended up to 28 days. Karish cheese contained L. plantarum showed the highest flavor score, while treatment contained both L. plantarum and inulin attained the best body and texture score. Moreover, L. plantarum and inulin significantly reduced E. aerogenes count during Karish cheese chilled storage; the reduction log reached 3.76 log₁₀cfu/g on the seventh day of storage compared to control. Additionally, Inulin significantly increased the survival of L. plantarum throughout the storage period.

Conclusion

This study concluded that using probiotics and prebiotics in Karish cheese synergistically improved its sensory properties, safety, and hygienic quality.

Bioactive Peptides: A Promising Alternative to Chemical Preservatives for Food Preservation

Bioactive peptides used for food preservation can prolong the shelf life through bacteriostasis and antioxidation. On the one hand, bioactive peptides can inhibit lipid oxidation by scavenging free radicals, interacting with metal ions, and inhibiting lipid peroxidation. On the other hand, bioactive peptides can fundamentally inhibit the growth and reproduction of microorganisms by destroying their cell membranes or targeting intracellular components. Besides, bioactive peptides are biocompatible and biodegradable in vivo. Therefore, they are regarded as a promising alternative to chemical preservatives. However, bioactive peptides are easily affected by the external environment in practical application, which hinders their commercialization. Currently, the studies to overcome the weakness focus on encapsulation and chemical synthesis. Bioactive peptides have been applied to the preservation of various foods in experimental research, with good results. In the future, with the deepening understanding of their safety and structure-activity relationship, there may be more bioactive peptides as food preservatives.

Recent developments in antifungal lactic acid bacteria: Application, screening methods, separation, purification of antifungal compounds and antifungal mechanisms

Fungal contamination of food, which causes large economic losses and public health problems, is a global concern. Chemical methods are typically used in the food industry to inhibit the growth of spoilage fungus, but there are several drawbacks of chemical methods. Thus, the development of consumer-friendly and ecologically sustainable biological preservation technology has become a hot spot in food research. As a natural biological control agent, lactic acid bacteria (LAB) is a good choice in food preservation due to its antifungal properties. In order to screen and identify new antifungal LAB and antifungal compounds, this review compares three screening methods (overlay method, agar diffusion method, and microplate inhibition method) of antifungal LAB and summarizes the separation and purification techniques of antifungal compounds. A discussion of the effects of LAB, media, temperature, pH, and incubation period on the antifungal activity of LAB to highlight the antifungal properties of LAB for future studies then follows. Additionally, the antifungal mechanism of LAB is elucidated from three aspects: 1) LAB cells, 2) antifungal compounds, and 3) co-cultivation. Finally, research regarding antifungal LAB in food preservation (fruits, vegetables, grain cereals, bakery products, and dairy products) is summarized, which demonstrates the potential application value of LAB in food.

Broad-spectrum antifungal activity of lipopeptide brevilaterin B and its inhibition effects against Fusarium oxysporum and Penicillium chrysogenum

AIMS

Brevilaterin B is a natural antimicrobial lipopeptide produced by Brevibacillus laterosporus S62-9. However, its antifungal spectrum and modes of action are still unclear. Herein, we investigated the detailed antifungal activity of brevilaterin B against 33 pathogenic fungi and the antifungal effects against two sensitive fungi in vitro and in vivo.

METHODS AND RESULTS

Brevilaterin B exhibited inhibitory activity against 33 pathogenic fungi involved in plant disease and food spoilage at the minimum inhibitory concentrations (MICs) range of 16-128 μg ml^-1 . The antifungal effects were further studied by Fusarium oxysporum and Penicillium chrysogenum. Both spore germination and mycelium growth were inhibited by brevilaterin B at sub-MIC. Transmission electron microscopy and fluorescent dye staining assays indicated brevilaterin B damaged cell integrity and induced apoptosis. In vivo tests, brevilaterin B inhibited the infection of F. oxysporum to Dendrobium officinale and P. chrysogenum to mandarin (Citrus reticulata) at 500 μg ml^-1 , respectively.

CONCLUSIONS

Brevilaterin B showed broad-spectrum antifungal activity against 33 pathogenic fungi. And its antifungal modes of action were proposed as damaging cell integrity and inducing cell apoptosis. The lipopeptide is promising to control F. oxysporum in the D. officinale and P. chrysogenum in the mandarin.

SIGNIFICANCE AND IMPACT OF STUDY

The research provided insights into antifungal modes of action of brevilaterin B. The lipopeptide brevilaterin B is potential to be developed as a broad-spectrum antifungal agent for agricultural biocontrol and postharvest storage.

Technological, functional and safety properties of lactobacilli isolates from soft wheat sourdough and their potential use as antimould cultures

Bakery products are a common medium for fungal growth due to their high-water activity and nutrients availability. The application of lactic acid bacteria (LAB) isolated from wheat bran or other cereals has shown great potential in controlling the growth of spoilage fungi, guarantee quality and prolong the shelf life of bakery products. This study outlines the antifungal, technological, functional and safety properties of autochthonous LAB microbiota isolated from type 0 soft wheat sourdough fermentation. Antifungal activity of 77 LAB belonging to Lactiplantibacillus plantarum and Lacticaseibacillus casei species isolated from spontaneous sourdough fermentation was tested in vitro against 16 spoilage fungi. Our findings demonstrated that the antifungal activity, enzymatic and safety properties of LAB isolates vary strain-dependently. Four LAB isolates (Lp. plantarum A16, A25, B11, and B15) showed the best traits, in particular strong antifungal activity and good capabilities to produce exopolysaccharides from different carbon sources in vitro. Care should be taken when using Lp. plantarum A310 and B18 and Lc. casei A23, as starter cultures, since these isolates exhibited a multiple antibiotic-resistance. Here we showed the promising potential of different LAB isolates as bio-preservative agents and to provide new insights regarding their prospective use as starter cultures to guarantee safety and palatability.

The determination of antibacterial mode for cationic lipopeptides brevibacillins against Salmonella typhimurium by quantum chemistry calculation

Brevibacillins are broad-spectrum cationic antimicrobial lipopeptides produced by Brevibacillus laterosporus fmb70 CGMCC 18426. The antibacterial mode of brevibacillins against Salmonella typhimurium CICC 21493 was investigated by quantum chemistry calculation in this study. The addition of LPS, Mg²⁺, and Ca²⁺ partially reduced the antimicrobial activity of brevibacillin and brevibacillin V against S. typhimurium, which indicated that the two cationic lipopeptides could bind to LPS and displaced the divalent cations on the LPS network. Release of LPS from S. typhimurium by brevibacillin and brevibacillin V resulted in destroying the dense LPS network and increasing the permeability of the outer membrane. Quantum chemistry calculation analysis revealed that Lys7 is the most critical amino acid residue to destroy the outer membrane. The total average N-H charge difference of the three protonated amino groups (Orn3-NH₃, Lys7-NH₃, and Lys10-NH₃) determined the ability of brevibacillin V to bind LPS stronger than brevibacillin. Calcein complete leakage from liposomes and release of DiSC₃-5 from the cytoplasmic membrane (CM) indicated that brevibacillin and brevibacillin V may destroy the CM. Brevibacillin and brevibacillin V exhibited their antimicrobial activities through membrane damages, where the OM permeability with high concentration of 64-256 µg/mL and membrane damage of CM with a low concentration of 4 μg/mL. Our finding might be helpful to understand the broad-spectrum antimicrobial mechanism of cationic lipopeptide and to design the novel antimicrobial peptide. KEY POINTS: • Brevibacillin V had stronger affinity for LPS than brevibacillin. • The N-H charge difference was the key of the difference in the affinity to LPS. • Brevibacillins inhibited Salmonella by displacing the divalent cations on the LPS.

Lactobacillus plantarum strain HT-W104-B1: potential bacterium isolated from Malaysian fermented foods for control of the dermatophyte Trichophyton rubrum

The objective was to screen and evaluate the anti-fungal activity of lactic acid bacteria (LABs) isolated from Malaysian fermented foods against two Trichophyton species. A total of 66 LAB strains were screened using dual culture assays. This showed that four LAB strains were very effective in inhibiting growth of T. rubrum but not T. interdigitale. More detailed studies with Lactobacillus plantarum strain HT-W104-B1 showed that the supernatant was mainly responsible for inhibiting the growth of T. rubrum. The minimum inhibitory concentration (MIC), inhibitory concentration, the 50% growth inhibition (IC₅₀) and minimum fungicide concentration (MFC) were 20 mg/mL, 14 mg/mL and 30 mg/mL, respectively. A total of six metabolites were found in the supernatant, with the two major metabolites being L-lactic acid (19.1 mg/g cell dry weight (CDW)) and acetic acid (2.2 mg/g CDW). A comparative study on keratin agar media showed that the natural mixture in the supernatants predominantly contained L-lactic and acetic acid, and this significantly controlled the growth of T. rubrum. The pure two individual compounds were less effective. Potential exists for application of the natural mixture of compounds for the treatment of skin infection by T. rubrum.

Zinc Oxide Nanocomposites-Extracellular Synthesis, Physicochemical Characterization and Antibacterial Potential

This research presents, for the first time, the potential of the Lactobacillus paracasei LC20 isolated from sweet whey as a novel, effective and accessible source for post-cultured ZnO nanocomposites synthesis. The obtained nanocomposites were subjected to comprehensive characterization by a broad spectrum of instrumental techniques. Results of spectroscopic and microscopic analysis confirmed the hexagonal crystalline structure of ZnO in the nanometer size. The dispersion stability of the obtained nanocomposites was determined based on the zeta potential (ZP) measurements-the average ZP value was found to be -29.15 ± 1.05 mV in the 7-9 pH range. The ZnO nanocomposites (NCs) demonstrated thermal stability up to 130 °C based on the results of thermogravimetric TGA/DTG) analysis. The organic deposit on the nanoparticle surface was recorded by spectroscopic analysis in the infrared range (FT-IR). Results of the spectrometric study exhibited nanostructure-assisted laser desorption/ionization effects and also pointed out the presence of organic deposits and, what is more, allowed us to identify the specific amino acids and peptides present on the ZnO NCs surfaces. In this context, mass spectrometry (MS) data confirmed the nano-ZnO formation mechanism. Moreover, fluorescence data showed an increase in fluorescence signal in the presence of nanocomposites designed for potential use as, e.g., biosensors. Despite ZnO NCs' luminescent properties, they can also act as promising antiseptic agents against clinically relevant pathogens. Therefore, a pilot study on the antibacterial activity of biologically synthesized ZnO NCs was carried out against four strains (Escherichia coli, Staphylococcus aureus, Klebsiella pneumoniae and Pseudomonas aeruginosa) by using MIC (minimal inhibitory concentration). Additionally, the colony forming units (CFU) assay was performed and quantified for all bacterial cells as the percentage of viable cells in comparison to a control sample (untreated culture) The nanocomposites were effective among three pathogens with MIC values in the range of 86.25-172.5 μg/mL and showed potential as a new type of, e.g., medical path or ointment formulation.

Control of Aflatoxigenic Molds by Antagonistic Microorganisms: Inhibitory Behaviors, Bioactive Compounds, Related Mechanisms, and Influencing Factors

Aflatoxin contamination has been causing great concern worldwide due to the major economic impact on crop production and their toxicological effects to human and animals. Contamination can occur in the field, during transportation, and also in storage. Post-harvest contamination usually derives from the pre-harvest infection of aflatoxigenic molds, especially aflatoxin-producing Aspergilli such as Aspergillusflavus and A. parasiticus. Many strategies preventing aflatoxigenic molds from entering food and feed chains have been reported, among which biological control is becoming one of the most praised strategies. The objective of this article is to review the biocontrol strategy for inhibiting the growth of and aflatoxin production by aflatoxigenic fungi. This review focuses on comparing inhibitory behaviors of different antagonistic microorganisms including various bacteria, fungi and yeasts. We also reviewed the bioactive compounds produced by microorganisms and the mechanisms leading to inhibition. The key factors influencing antifungal activities of antagonists are also discussed in this review.

Lactic Acid Bacteria as Antifungal and Anti-Mycotoxigenic Agents: A Comprehensive Review

Fungal contamination of food and animal feed, especially by mycotoxigenic fungi, is not only a global food quality concern for food manufacturers, but it also poses serious health concerns because of the production of a variety of mycotoxins, some of which present considerable food safety challenges. In today's mega-scale food and feed productions, which involve a number of processing steps and the use of a variety of ingredients, fungal contamination is regarded as unavoidable, even good manufacturing practices are followed. Chemical preservatives, to some extent, are successful in retarding microbial growth and achieving considerably longer shelf-life. However, the increasing demand for clean label products requires manufacturers to find natural alternatives to replace chemically derived ingredients to guarantee the clean label. Lactic acid bacteria (LAB), with the status generally recognized as safe (GRAS), are apprehended as an apt choice to be used as natural preservatives in food and animal feed to control fungal growth and subsequent mycotoxin production. LAB species produce a vast spectrum of antifungal metabolites to inhibit fungal growth; and also have the capacity to adsorb, degrade, or detoxify fungal mycotoxins including ochratoxins, aflatoxins, and Fusarium toxins. The potential of many LAB species to circumvent spoilage associated with fungi has been exploited in a variety of human food and animal feed stuff. This review provides the most recent updates on the ability of LAB to serve as antifungal and anti-mycotoxigenic agents. In addition, some recent trends of the use of LAB as biopreservative agents against fungal growth and mycotoxin production are highlighted.

Buckwheat Antifungal Protein with Biocontrol Potential To Inhibit Fungal ( Botrytis cinerea) Infection of Cherry Tomato

A 11 kDa antifungal protein FEAP was purified from buckwheat ( Fagopyrum esculentum) seed extract with a procedure involving (NH₄)₂SO₄ precipitation and chromatography on SP-Sepharose, Affi-gel blue gel, Mono S, and Superdex peptide. Its N-terminal sequence was AQXGAQGGGAT, resembling those of buckwheat peptides Fα-AMP1 and Fα-AMP2. FEAP exhibited thermostability (20-100 °C) and acid resistance (pH 1-5). Its antifungal activity was retained in the presence of 10-150 mmol/L of K⁺, Mn²⁺, or Fe³⁺ ions, 10-50 mmol/L of Ca²⁺ or Mg²⁺ ions, and 50% methanol, 50% ethanol, 50% isopropanol, or 50% chloroform. Its half-maximal inhibitory concentrations toward spore germination and mycelial growth in Botrytis cinerea were 79.9 and 236.7 μg/mL, respectively. Its antifungal activity was superior to the fungicide cymoxanil mancozeb (248.1 μg/mL). FEAP prevented B. cinerea from infecting excised leaves, intact leaves, and isolated fruits of cherry tomato. Its mechanism involved induction of an increase in cell membrane permeability and a decrease in mitochondrial membrane potential.

Evaluation of anti-microbial activity of filtrates of Lactobacillus rhamnosus and Saccharomyces boulardii against antibiotic-resistant gram-negative bacteria

The article presents the results of the first study on the influence of biologically active substances Lactobacillus rhamnosus GG ATCC 53103 and Saccharomyces boulardii, obtained according to the author`s method, on growth of gram-negative bacteria with broad medical resistance: Pseudomonas aeruginosa PR, Klebsiella pneumoniae PR, Lelliottia amnigena (Enterobacter amnigenus) PR using the spectrophotometric method. Disintegrates of L. rhamnosus GG and S. boulardii were obtained using low-frequency ultrasound processing of suspension of probiotic strains, and metabolites – through cultivation of lactobacteria and saccharomycetes in disintegrates of probiotic microorganisms. To samples of test-cultures with studied filtrates of disintegrates or metabolites we added growth medium and cultivated them (period of monitoring was 5- and 24-hours). Results of the studies were expressed as the percentage of inhibition of increment in polyresistant gram-negative bacteria under the impact of biologically active substances of probiotic microorganisms. Five-hour incubation of test-strains with the studied samples of lactobacteria led to inhibition of their growth properties by 85.6–96.7%. Growth of bacteria under the impact of substances of saccharomycetes was inhibted by 45.1–92.5%. Twenty-four hour exposure of the test-cultures in filtrates of L. rhamnosus GG and S. boulardii caused 100% inhibition of P. aeruginosa and L. amnigena polyresistant strains. Temporal interval of cultivation directly proportionally affected the extent of inhibition of growth of microorganisms: we determined direct correlation dependence within 0.789–0.991. Maximum inhibition of increment of the studied pathogens was observed under the influence of metabolites of lactobacteria, obtained by cultivating primary producers in their disintegrate. We determined a high level of anti-microbial activity of metabolites from L. rhamnosus GG and S. boulardii obtained by cultivation of probiotics in disintegrates against bacteria resistant to a broad range of preparations, which allows us to consider these substances as promising for development of anti-microbial preparations of a new generation against etiologically significant antibiotic-resistant gram-negative microorganisms.

Influence of cell-free extracts of Bifidobacterium bifidum and Lactobacillus reuteri on proliferation and biofilm formation by Escherichia coli and Pseudomonas aeruginosa

The development of new effective preparations for the correction of microecological disorders based on probiotic derivatives requires a comprehensive study of the biological activity of the latter. We studied the proliferative activity and biofilm formation by clinical isolates: Escherichia coli and Pseudomonas aeruginosa under the influence of cell-free extracts containing structural components and metabolites of the Bifidobacterium bifidum and Lactobacillus reuteri probiotic strains. Cell-free extracts were obtained from disintegrates and cultures of probiotics. Disintegrates were prepared by cyclic freezing-thawing of probiotic cell suspensions. The cultures were obtained by cultivating probiotic microorganisms in their own disintegrates. The obtained disintegrates and cultures were filtered. The proliferative activity of the test cultures was studied using the spectrophotometric microtiter plate method after an hour-long exposure in undiluted cell-free extracts and subsequent cultivation in a nutrient medium containing 30%vol of the studied extracts at 37 °C for 24 hours. The biofilm formation of the test cultures was studied with 30% vol content of cell-free extracts in the cultivation medium using the spectrophotometric microtiter plate method. All the studied extracts exerted a similar effect on the proliferative activity and biofilm formation by E. coli and P. aeruginosa. Exposure of the test cultures in all undiluted extracts during an hour led to a significant decrease in the optical density of the test samples: optical density of the test wells ranged from 36.5% to 49.8% of the control wells. The test cultures that were exposed to the extracts: filtrate of L. reuteri disintegrate (L), filtrate of В. bifidum disintegrate (B) and filtrate of В. bifidum culture, grown in В. bifidum disintegrate (MB) after dilution and subsequent cultivation over the next 24 hours completely restored the ability to proliferate. The proliferative activity of the test cultures that were exposed to the extracts: filtrate of L. reuteri culture, grown in L. reuteri disintegrate (ML) and filtrate of L. reuteri culture, grown in L. reuteri disintegrate supplemented with 0.8 M glycerol and 0.4 M glucose (MLG), was significantly inhibited after dilution and subsequent cultivation. The inhibition indices calculated for the ML extract were: 25.9% (E. coli) and 53.0% (P. aeruginosa). Inhibition indices calculated for the MLG extract were: 62.0% (E. coli) and 96.9% (P. aeruginosa). MLG extract had more pronounced inhibitory effect on the proliferation of the test cultures than ML extract. All the studied extracts exerted significant inhibitory effect on the biofilm formation of the test cultures. Analysis of the results of the study shows that cell-free extracts of L. reuteri culture grown in its disintegrate without supplementation or supplemented with glycerol and glucose have the highest antimicrobial activity and can be used as metabiotics to prevent overgrowth of potentially pathogenic bacteria, as well as inoculation and proliferation of pathogenic gram-negative bacteria in the gastrointestinal tract. They can be used alone or in combination with cellular probiotics to enhance their probiotic action. This study encourages further careful investigation of the biochemical composition of cell-free extracts and clarifying the mechanism of their action.

Effect of disintegrates and metabolites of Lactobacillus rhamnosus and Saccharomyces boulardii on biofilms of antibiotic resistant conditionally pathogenic and pathogenic bacteria

The work presented here is the first to examine the impact of Lactobacillus rhamnosus GG ATCC 53103 and Saccharomyces boulardii metabolites obtained using the author`s method on the formation of biofilm forms of bacteria. The structural components of the probiotic microorganisms were obtained using the method of physical disintegration – low frequency ultrasound waves produced by a G3-109 generator. Metabolites were obtained by cultivating L. rhamnosus and S. boulardii in ultrasound disintegrates of lactobacteria and Saccharomycetes. The impact of biologically active substances on the formation of biofilm of Corynebacterium ulcerans tox+ 112, C. diphtheriae gravis tox+ 108, by antibiotic-resistant Pseudomonas aeruginosa PR, Klebsiella pneumoniae PR, Lelliottia amnigena (Enterobacter amnigenus) PR and P. aeruginosa AТСС 27853 reference strain was studied using the spectrophotometric method. For the first time, we proved that L. rhamnosus GG and S. boulardii metabolites and combinations of metabolites of Saccharomycetes and lactobacteria, obtained by cultivating primary producers in their disintegrates, damage preformed 24-hour biofilms of gram-positive and gram-negative bacteria. The representatives of Corynebacterium exhibited higher sensitivity to the filtrates of disintegrates and products of vital activity of lactobacteria and Saccharomycetes than gram-negative pathogens. High parameters of decrease in optical density of preformed biofilms of Corynebacterium and antibiotic-resistant gram-negative bacteria were observed under the influence of combination of L. rhamnosus GG and S. boulardii metabolites (by 1.3–2.6 times). However, the largest reduction of the optical density of the formed biofilm of all studied strains was observed under the influence of metabolites of lactobacteria (by 1.5–5.3 times). Biologically active substances of L. rhamnosus GG and S. boulardii obtained using the author’s method can be used as candidate preparations which could have a strong influence on the process of the formation of the biofilms and preformed biofilms, and also as a preparations of substitution/addition of therapeutic prescription.

Antimicrobial Characteristics of Lactic Acid Bacteria Isolated from Homemade Fermented Foods

Objective. Lactic acid bacteria (LAB) were isolated from fermented foods, such as glutinous rice dough, corn noodle, chili sauce, potherb mustard pickles, and stinky tofu, in northeast China. LAB strains with antimicrobial activities were screened, and seven of these Lactobacillus strains were identified as L. plantarum, L. pentosus, and L. paracasei through 16S rRNA gene analysis. After the supernatant of LAB was treated with proteinase K, pepsin, and papain, their antibacterial effect almost disappeared. Most strains with antibacterial activities were highly resistant to heat (65°C-121°C), acidity (pH 2-6), and alcohol. The antimicrobial effect of most strains treated with the Tween-80 surfactant was significantly reduced, and the antibacterial property of T4 was even lost. Ammonium sulfate precipitation, PCR, and nanoLC-ESI-MS/MS results confirmed that T8 produced antibacterial substances belonging to a protein family, and its zone of inhibition against pathogens significantly increased (>13 mm). In bacterial growth inhibition experiments, the colony count of Staphylococcus aureus was up to 1015 CFU/mL in the 3⁎de Man, Rogosa, and Sharpe (MRS) group, and this value was more than that in the 3⁎S6 supernatant group (1012 CFU/mL) and the control group (1010 CFU/mL) at 12 h. This study provided a basis for the selection of antimicrobial peptides and the development and utilization of LAB.

Novel approaches for chemical and microbiological shelf life extension of cereal crops

Economic losses due to post-harvest fungal spoilage and mycotoxin contamination of cereal crops is a frequently encountered issue. Typically, chemical preservatives are used to reduce the initial microbial load and the environmental conditions during storage are controlled to prevent microbial growth. However, in recent years the consumers' desire for more naturally produced foods containing less chemical preservatives has grown increasingly stronger. This article reviews the latest advances in terms of novel approaches for chemical decontamination, namely application cold atmospheric pressure plasma and electrolyzed water, and their suitability for preservation of stored cereal crops. In addition, the alternative use of bio-preservatives, such as starter cultures or purified antimicrobial compounds, to prevent the growth of spoilage organisms or remove in-field accumulated mycotoxins is evaluated. All treatments assessed here show potential for inhibition of microbial spoilage. However, each method encounters draw-backs, making industrial application difficult. Even under optimized processing conditions, it is unlikely that one single treatment can reduce the natural microbial load sufficiently. It is evident that future research needs to examine the combined application of several treatments to exploit their synergistic properties. This would enable sufficient reduction in the microbial load and ensure microbiological safety of cereal crops during long-term storage.

Lactobacillus plantarum with Functional Properties: An Approach to Increase Safety and Shelf-Life of Fermented Foods

Lactobacillus plantarum (widespread member of the genus Lactobacillus) is one of the most studied species extensively used in food industry as probiotic microorganism and/or microbial starter. The exploitation of Lb. plantarum strains with their long history in food fermentation forms an emerging field and design of added-value foods. Lb. plantarum strains were also used to produce new functional (traditional/novel) foods and beverages with improved nutritional and technological features. Lb. plantarum strains were identified from many traditional foods and characterized for their systematics and molecular taxonomy, enzyme systems (α-amylase, esterase, lipase, α-glucosidase, β-glucosidase, enolase, phosphoketolase, lactase dehydrogenase, etc.), and bioactive compounds (bacteriocin, dipeptides, and other preservative compounds). This review emphasizes that the Lb. plantarum strains with their probiotic properties can have great effects against harmful microflora (foodborne pathogens) to increase safety and shelf-life of fermented foods.

Ultrashort Self-Assembling Peptide Hydrogel for the Treatment of Fungal Infections

The threat of antimicrobial resistance to society is compounded by a relative lack of new clinically effective licensed therapies reaching patients over the past three decades. This has been particularly problematic within antifungal drug development, leading to a rise in fungal infection rates and associated mortality. This paper highlights the potential of an ultrashort peptide, (naphthalene-2-ly)-acetyl-diphenylalanine-dilysine-OH (NapFFKK-OH), encompassing hydrogel-forming and antifungal properties within a single peptide motif, thus overcoming formulation (e.g., solubility, drug loading) issues associated with many currently employed highly hydrophobic antifungals. A range of fungal susceptibility (colony counts) and cell cytotoxicity (MTS cell viability, LIVE/DEAD staining^® with fluorescent microscopy, haemolysis) assays were employed. Scanning electron microscopy confirmed the nanofibrous architecture of our self-assembling peptide, existing as a hydrogel at concentrations of 1% w/v and above. Broad-spectrum activity was demonstrated against a range of fungi clinically relevant to infection (Aspergillus niger, Candida glabrata, Candida albicans, Candida parapsilosis and Candida dubliniensis) with greater than 4 log₁₀ CFU/mL reduction at concentrations of 0.5% w/v and above. We hypothesise antifungal activity is due to targeting of anionic components present within fungal cell membranes resulting in membrane disruption and cell lysis. NapFFKK-OH demonstrated reduced toxicity against mammalian cells (NCTC 929, ARPE-19) suggesting increased selectivity for fungal cells. However, further studies relating to safety for systemic administration is required, given the challenges toxicity has presented in the wider context of antimicrobial peptide drug development. Overall this study highlights the promise of NapFFKK-OH hydrogels, particularly as a topical formulation for the treatment of fungal infections relating to the skin and eyes, or as a hydrogel coating for the prevention of biomaterial related infection.

Amidated Scolopin-2 inhibits proliferation and induces apoptosis of Hela cells in vitro and in vivo

This study aimed to investigate the effect of Scolopin-2, a cationic antimicrobial peptide from centipede venoms, and amidated Scolopin-2 on Hela cell viability in vitro and in vivo. The cellular proliferation was investigated with the MTT assay. Confocal laser scanning, flow cytometry, and Western blot analysis were employed to localize Scolopin-2-NH₂ in Hela cells and to study the caused cells apoptosis. We subcutaneously injected Hela cells into BALB/c nude mice and studied if Scolopin-2-NH₂ suppressed tumor growth in the mice. Scolopin-2-NH₂ inhibited Hela proliferation in vitro in a dose-dependent manner with an IC₅₀ of 35 μM. In addition, Scolopin-2-NH₂ combined with mitochondria and regulated caspase-related apoptosis pathways in Hela cells. Scolopin-2-NH₂ significantly suppressed tumor growth in the tumor-bearing mice without side effects, such as weight loss or abnormal changes in tissues, including liver, spleen, kidney, and lung. These results indicate Scolopin-2-NH₂ may be a good therapeutic candidate for the treatment of Hela cervical cancer.