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Chakchouk-Mtibaa A, Mechri S, Cheffi Azabou M, Triki MA, Smaoui S, Mellouli L. The novel bacteriocin BacYB1 produced by Leuconostoc mesenteroides YB1: From recent analytical characterization to biocontrol Verticillium dahliae and Agrobacterium tumefaciens. Microb Pathog 2024; 192:106680. [PMID: 38729380 DOI: 10.1016/j.micpath.2024.106680] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2024] [Revised: 04/29/2024] [Accepted: 05/05/2024] [Indexed: 05/12/2024]
Abstract
Biocontrol of phytopathogens involving the use of bioactive compounds produced by lactic acid bacteria (LAB), is a promising approach to manage many diseases in agriculture. In this study, a lactic acid bacterium designated YB1 was isolated from fermented olives and selected for its antagonistic activity against Verticillium dahliae (V. dahliae) and Agrobacterium tumefaciens (A. tumefaciens). Based on the 16S rRNA gene nucleotide sequence analysis (1565 pb, accession number: OR714267), the new isolate YB1 bacterium was assigned as Leuconostoc mesenteroides YB1 (OR714267) strain. This bacterium produces an active peptide "bacteriocin" called BacYB1, which was purified in four steps. Matrix-assisted lasers desorption/ionization (MALDI) time-of-flight (TOF) mass spectrometry (MS) based approach was performed to identify and characterize BacYB1. The exact mass was 5470.75 Da, and the analysis of the N-terminal sequence (VTRASGASTPPGTASPFKTL) of BacYB1 revealed no significant similarity to currently available antimicrobial peptides. The BacYB1 displayed a bactericidal mode of action against A. tumefaciens. The potentiel role of BacYB1 to supress the growth of A. tumefaciens was confirmed by live-dead cells viability assay. In pot experiments, the biocontrol efficacy of BacYB1 against V. dahliae wilt on young olive trees was studied. The percentage of dead plants (PDP) and the final mean symptomes severity (FMS) of plants articifialy infected by V. dahliae and treated with the pre-purified peptide BacYB1 (preventive and curative treatments) were significantly inferior to untreated plants. Biochemical analysis of leaves of the plants has shown that polyophenols contents were highly detected in plants infected by V. dahliae and the highest contents of chlorophyl a, b and total chlorophyll were recorded in plants treated with the combination of BacYB1 with the biofertilisant Humivital. BacYB1 presents a promising alternative for the control of Verticillium wilt and crown gall diseases.
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Affiliation(s)
- Ahlem Chakchouk-Mtibaa
- Laboratory of Microbial and Enzymes Biotechnology and Biomolecules (LMEBB), Centre of Biotechnology of Sfax (CBS), University of Sfax-Tunisia, Road of Sidi Mansour Km 6, P. O. Box 1177, 3018, Sfax, Tunisia.
| | - Sondes Mechri
- Laboratory of Microbial and Enzymes Biotechnology and Biomolecules (LMEBB), Centre of Biotechnology of Sfax (CBS), University of Sfax-Tunisia, Road of Sidi Mansour Km 6, P. O. Box 1177, 3018, Sfax, Tunisia.
| | - Manel Cheffi Azabou
- Laboratory of Improvement and Protection of Olive Tree Genetic Resources, Olive Tree Institute, University of Sfax, Sfax, 3038, Tunisia.
| | - Mohamed Ali Triki
- Laboratory of Improvement and Protection of Olive Tree Genetic Resources, Olive Tree Institute, University of Sfax, Sfax, 3038, Tunisia.
| | - Slim Smaoui
- Laboratory of Microbial and Enzymes Biotechnology and Biomolecules (LMEBB), Centre of Biotechnology of Sfax (CBS), University of Sfax-Tunisia, Road of Sidi Mansour Km 6, P. O. Box 1177, 3018, Sfax, Tunisia.
| | - Lotfi Mellouli
- Laboratory of Microbial and Enzymes Biotechnology and Biomolecules (LMEBB), Centre of Biotechnology of Sfax (CBS), University of Sfax-Tunisia, Road of Sidi Mansour Km 6, P. O. Box 1177, 3018, Sfax, Tunisia.
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2
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Mandal S, Mandal NC. Formulation of food grade Limosilactobacillus fermentum for antifungal properties isolated from home-made curd. Sci Rep 2023; 13:20371. [PMID: 37990131 PMCID: PMC10663458 DOI: 10.1038/s41598-023-45487-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2023] [Accepted: 10/19/2023] [Indexed: 11/23/2023] Open
Abstract
Food spoilage has become a worldwide problem. Limosilactobacillus fermentum LAB212, isolated from home-made curd produces some potent antifungal compounds which can combat a wide range of spoilage and pathogenic fungi by disrupting their cell wall. Dual culture overlay assay and co-culture assay have confirmedly shown the potentiality of the strain. DOWEX50H + extraction and chemical characterization by high performance liquid chromatography show that lactic acid and acetic acid are playing the key roles in executing the antifungal activity. DPPH scavenging assay proves that the strain also exhibits a good antioxidant activity. After observing all the beneficial features and social need of the chemical preservative free food it is becoming highly prospective to exploite the strain commercially. In an experiment conducted for 180 days it was standardized that LAB212 supplemented with MRS and inulin is found most effective combination when challenged against the spoilage fungal species of Aspergillus flavus VBAH14, Penicillium rubens VBCA11, thus can be used as a very effective preservative agent. Using this strain as bio-preservative agent will also minimize the food borne diseases.
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Affiliation(s)
- Sucheta Mandal
- Mycology and Plant Pathology Laboratory, Department of Botany, Visva-Bharati, Santiniketan, 731235, West Bengal, India.
- Department of Botany, Banwarilal Bhalotia College, Paschim Bardhaman, Asansol, 713303, West Bengal, India.
| | - Narayan Chandra Mandal
- Mycology and Plant Pathology Laboratory, Department of Botany, Visva-Bharati, Santiniketan, 731235, West Bengal, India
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Zhang J, Tang X, Cai Y, Zhou WW. Mycotoxin Contamination Status of Cereals in China and Potential Microbial Decontamination Methods. Metabolites 2023; 13:metabo13040551. [PMID: 37110209 PMCID: PMC10143121 DOI: 10.3390/metabo13040551] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2023] [Revised: 04/05/2023] [Accepted: 04/10/2023] [Indexed: 04/29/2023] Open
Abstract
The presence of mycotoxins in cereals can pose a significant health risk to animals and humans. China is one of the countries that is facing cereal contamination by mycotoxins. Treating mycotoxin-contaminated cereals with established physical and chemical methods can lead to negative effects, such as the loss of nutrients, chemical residues, and high energy consumption. Therefore, microbial detoxification techniques are being considered for reducing and treating mycotoxins in cereals. This paper reviews the contamination of aflatoxins, zearalenone, deoxynivalenol, fumonisins, and ochratoxin A in major cereals (rice, wheat, and maize). Our discussion is based on 8700 samples from 30 provincial areas in China between 2005 and 2021. Previous research suggests that the temperature and humidity in the highly contaminated Chinese cereal-growing regions match the growth conditions of potential antagonists. Therefore, this review takes biological detoxification as the starting point and summarizes the methods of microbial detoxification, microbial active substance detoxification, and other microbial inhibition methods for treating contaminated cereals. Furthermore, their respective mechanisms are systematically analyzed, and a series of strategies for combining the above methods with the treatment of contaminated cereals in China are proposed. It is hoped that this review will provide a reference for subsequent solutions to cereal contamination problems and for the development of safer and more efficient methods of biological detoxification.
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Affiliation(s)
- Jing Zhang
- College of Biosystems Engineering and Food Science, Ningbo Research Institute, Zhejiang University, Hangzhou 310058, China
- School of Chemical and Biomolecular Engineering, The University of Sydney, Sydney, NSW 2006, Australia
| | - Xi Tang
- College of Biosystems Engineering and Food Science, Ningbo Research Institute, Zhejiang University, Hangzhou 310058, China
| | - Yifan Cai
- College of Biosystems Engineering and Food Science, Ningbo Research Institute, Zhejiang University, Hangzhou 310058, China
| | - Wen-Wen Zhou
- College of Biosystems Engineering and Food Science, Ningbo Research Institute, Zhejiang University, Hangzhou 310058, China
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4
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Bacillus Metabolites: Compounds, Identification and Anti-Candida albicans Mechanisms. MICROBIOLOGY RESEARCH 2022. [DOI: 10.3390/microbiolres13040070] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/09/2022] Open
Abstract
Candida albicans seriously threatens human health, especially for immunosuppressed groups. The antifungal agents mainly include azoles, polyenes and echinocandins. However, the few types of existing antifungal drugs and their resistance make it necessary to develop new antifungal drugs. Bacillus and its metabolites has antifungal activity against pathogenic fungi. This review introduces the application of Bacillus metabolites in the control of C. albicans in recent years. Firstly, several compounds produced by Bacillus spp. are listed. Then the isolation and identification techniques of Bacillus metabolites in recent years are described, including high-precision separation technology and omics technology for the separation of similar components of Bacillus metabolites. The mechanisms of Bacillus metabolites against C. albicans are distinguished from the inhibition of pathogenic fungi and inhibition of the fungal virulence factors. The purpose of this review is to systematically summarize the recent studies on the inhibition of pathogenic fungi by Bacillus metabolites. The review is expected to become the reference for the control of pathogenic fungi such as C. albicans and the application of Bacillus metabolites in the future.
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Choudhary M, Kumar V, Naik B, Verma A, Saris PEJ, Kumar V, Gupta S. Antifungal metabolites, their novel sources, and targets to combat drug resistance. Front Microbiol 2022; 13:1061603. [PMID: 36532457 PMCID: PMC9755354 DOI: 10.3389/fmicb.2022.1061603] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2022] [Accepted: 11/08/2022] [Indexed: 09/29/2023] Open
Abstract
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.
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Affiliation(s)
- Megha Choudhary
- Himalayan School of Biosciences, Swami Rama Himalayan University, Dehradun, India
| | - Vijay Kumar
- Himalayan School of Biosciences, Swami Rama Himalayan University, Dehradun, India
| | - Bindu Naik
- Department of Life Sciences (Food Technology & Nutrition), Graphic Era (Deemed to be University), Dehradun, India
| | - Ankit Verma
- Himalayan School of Biosciences, Swami Rama Himalayan University, Dehradun, India
| | - Per Erik Joakim Saris
- Department of Microbiology, Faculty of Agriculture and Forestry, University of Helsinki, Helsinki, Finland
| | - Vivek Kumar
- Himalayan School of Biosciences, Swami Rama Himalayan University, Dehradun, India
| | - Sanjay Gupta
- Himalayan School of Biosciences, Swami Rama Himalayan University, Dehradun, India
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6
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Biocontrol potential of 1-pentanal emitted from lactic acid bacteria strains against Aspergillus flavus in red pepper (Capsicum annuum L.). Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109261] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register]
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7
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Zhang Y, Wei R, Azi F, Jiao L, Wang H, He T, Liu X, Wang R, Lu B. Solid-state fermentation with Rhizopus oligosporus RT-3 enhanced the nutritional properties of soybeans. Front Nutr 2022; 9:972860. [PMID: 36159501 PMCID: PMC9493129 DOI: 10.3389/fnut.2022.972860] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2022] [Accepted: 07/13/2022] [Indexed: 11/17/2022] Open
Abstract
Fermented soybean products are favorite foods worldwide because of their nutritional value and health effects. In this study, solid-state fermentation (SSF) of soybeans with Rhizopus oligosporus RT-3 was performed to investigate its nutraceutical potential. A rich enzyme system was released during SSF. Proteins were effectively transformed into small peptides and amino acids. The small peptide content increased by 13.64 times after SSF for 60 h. The antioxidant activity of soybeans was enhanced due to the release of phenolic compounds. The soluble phenolic content increased from 2.55 to 9.28 gallic acid equivalent (GAE) mg/g after SSF for 60 h and exhibited high correlations with microbial enzyme activities during SSF. The potential metabolic pathways being triggered during SSF indicated that the improved nutritional composition of soybean attributed to the biochemical reactions catalyzed by microbial enzymes. These findings demonstrated that SSF could evidently improve the nutritional value and prebiotic potential of soybeans.
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Affiliation(s)
- Yongzhu Zhang
- Jiangsu Key Laboratory for Food Quality and Safety-State Key Laboratory Cultivation Base, Ministry of Science and Technology, Institute of Food Safety and Nutrition, Jiangsu Academy of Agricultural Sciences, Nanjing, China
| | - Ruicheng Wei
- Jiangsu Key Laboratory for Food Quality and Safety-State Key Laboratory Cultivation Base, Ministry of Science and Technology, Institute of Food Safety and Nutrition, Jiangsu Academy of Agricultural Sciences, Nanjing, China
| | - Fidelis Azi
- Chemical Engineering Laboratory, Synthetic Biology and Intelligent Control Unit, Guangdong Technion Isreal Institute of Technology, Shantou, China
| | - Linshu Jiao
- Jiangsu Key Laboratory for Food Quality and Safety-State Key Laboratory Cultivation Base, Ministry of Science and Technology, Institute of Food Safety and Nutrition, Jiangsu Academy of Agricultural Sciences, Nanjing, China
| | - Heye Wang
- Jiangsu Key Laboratory for Food Quality and Safety-State Key Laboratory Cultivation Base, Ministry of Science and Technology, Institute of Food Safety and Nutrition, Jiangsu Academy of Agricultural Sciences, Nanjing, China
| | - Tao He
- Jiangsu Key Laboratory for Food Quality and Safety-State Key Laboratory Cultivation Base, Ministry of Science and Technology, Institute of Food Safety and Nutrition, Jiangsu Academy of Agricultural Sciences, Nanjing, China
| | - Xianjin Liu
- Jiangsu Key Laboratory for Food Quality and Safety-State Key Laboratory Cultivation Base, Ministry of Science and Technology, Institute of Food Safety and Nutrition, Jiangsu Academy of Agricultural Sciences, Nanjing, China
| | - Ran Wang
- Jiangsu Key Laboratory for Food Quality and Safety-State Key Laboratory Cultivation Base, Ministry of Science and Technology, Institute of Food Safety and Nutrition, Jiangsu Academy of Agricultural Sciences, Nanjing, China
- *Correspondence: Ran Wang,
| | - Baiyi Lu
- Jiangsu Key Laboratory for Food Quality and Safety-State Key Laboratory Cultivation Base, Ministry of Science and Technology, Institute of Food Safety and Nutrition, Jiangsu Academy of Agricultural Sciences, Nanjing, China
- Key Laboratory for Quality Evaluation and Health Benefit of Agro-Products of Ministry of Agriculture and Rural Affairs, Key Laboratory for Quality and Safety Risk Assessment of Agro-Products Storage and Preservation of Ministry of Agriculture and Rural Affairs, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
- Baiyi Lu,
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8
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Antifungal activity of lactic acid bacteria and their application in food biopreservation. ADVANCES IN APPLIED MICROBIOLOGY 2022; 120:33-77. [PMID: 36243452 DOI: 10.1016/bs.aambs.2022.07.001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
Abstract
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.
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Production and fermentation characteristics of antifungal peptides by synergistic interactions with Lactobacillus paracasei and Propionibacterium freudenii in supplemented whey protein formulations. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113632] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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10
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Liu A, Xu R, Zhang S, Wang Y, Hu B, Ao X, Li Q, Li J, Hu K, Yang Y, Liu S. Antifungal Mechanisms and Application of Lactic Acid Bacteria in Bakery Products: A Review. Front Microbiol 2022; 13:924398. [PMID: 35783382 PMCID: PMC9244174 DOI: 10.3389/fmicb.2022.924398] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2022] [Accepted: 05/25/2022] [Indexed: 11/13/2022] Open
Abstract
Bakery products are nutritious, but they are susceptible to fungal contamination, which leads to a decline in quality and safety. Chemical preservatives are often used to extend the shelf-life of bakery products, but long-term consumption of these preservatives may increase the risk of chronic diseases. Consumers increasingly demand food with fewer chemical preservatives. The application of lactic acid bacteria (LAB) as a novel biological preservative not only prolongs the shelf-life of bakery products but also improves the baking properties of bakery products. This review summarizes different types and action mechanisms of antifungal compounds produced by LAB, factors affecting the production of antifungal compounds, and the effects of antifungal LAB on bakery products, providing a reference for future applications of antifungal LAB in bakery products.
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11
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Antibacterial and antifungal activity of kenaf seed peptides and their effect on microbiological safety and physicochemical properties of some food models. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109119] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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12
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Ranjith FH, Muhialdin BJ, Arroo R, Yusof NL, Mohammed NK, Meor Hussin AS. Lacto-fermented polypeptides integrated with edible coatings for mango (Mangifera indica L.) bio-preservation. Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108708] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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13
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Latex peptidases produce peptides capable of delaying fungal growth in bread. Food Chem 2022; 373:131410. [PMID: 34710691 DOI: 10.1016/j.foodchem.2021.131410] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2021] [Revised: 10/03/2021] [Accepted: 10/13/2021] [Indexed: 01/17/2023]
Abstract
Antimicrobial peptides (AMPs) have been reported to be promising alternatives to chemical preservatives. Thus, this study aimed to characterise AMPs generated from the hydrolysis of wheat gluten proteins using latex peptidases of Calotropis procera, Cryptostegia grandiflora, and Carica papaya. The three hydrolysates (obtained after 16 h at 37 °C, using a 1: 25 enzyme: substrate ratio) inhibited the growth of Aspergillus niger, A. chevalieri, Trichoderma reesei, Pythium oligandrum, Penicillium sp., and Lasiodiplodia sp. by 60-90%, and delayed fungal growth on bread by 3 days when used at 0.3 g/kg. Moreover, the specific volume and expansion factor of bread were not affected by the hydrolysates. Of 28 peptides identified, four were synthesised and exhibited activity against Penicillium sp. Fluorescence and scanning electron microscopy suggested that the peptides damaged the fungal plasma membrane. Bioinformatics analysis showed that no peptide was toxic and that the antigenic ones had cleavage sites for trypsin or pepsin.
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Mani-López E, Arrioja-Bretón D, López-Malo A. The impacts of antimicrobial and antifungal activity of cell-free supernatants from lactic acid bacteria in vitro and foods. Compr Rev Food Sci Food Saf 2021; 21:604-641. [PMID: 34907656 DOI: 10.1111/1541-4337.12872] [Citation(s) in RCA: 33] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2021] [Revised: 11/03/2021] [Accepted: 11/04/2021] [Indexed: 01/12/2023]
Abstract
Lactic acid bacteria (LAB) are distinguished by their ability to produce lactic acid, among other interesting metabolites with antimicrobial activity. A cell-free supernatant (CFS) is a liquid containing the metabolites resulting from microbial growth and the residual nutrients of the medium used. CFS from LAB can have antimicrobial activity due to organic acids, fatty acids, and proteinaceous compounds, among other compounds. This review aims to summarize the information about CFS production, CFS composition, and the antimicrobial (antibacterial and antifungal) activity of CFS from LAB in vitro, on foods, and in active packaging. In addition, the mechanisms of action of CFS on cells, the stability of CFS during storage, CFS cytotoxicity, and the safety of CFS are reviewed. The main findings are that CFS's antibacterial and antifungal activity in vitro has been widely studied, particularly in members of the genus Lactobacillus. CFS has produced strong inhibition of bacteria and molds on foods when applied directly or in active packaging. In most studies, the compounds responsible for antimicrobial activity are identified. A few studies indicate that CFSs are stable for 1 to 5 months at temperatures ranging from 4 to 35°C. The cytotoxicity of CFS on human cells has not been well studied. However, the studies that have been performed reported no toxicity of CFS. Therefore, it is necessary to investigate novel growth mediums for CFS preparation that are compatible with food sensory properties. More studies into CFS stability and cytotoxic effects are also needed.
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Affiliation(s)
- Emma Mani-López
- Departamento de Ingeniería Química, Alimentos y Ambiental, Universidad de las Américas Puebla, Cholula, Puebla, Mexico
| | - Daniela Arrioja-Bretón
- Departamento de Ingeniería Química, Alimentos y Ambiental, Universidad de las Américas Puebla, Cholula, Puebla, Mexico
| | - Aurelio López-Malo
- Departamento de Ingeniería Química, Alimentos y Ambiental, Universidad de las Américas Puebla, Cholula, Puebla, Mexico
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15
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Antifungal Peptides and Proteins to Control Toxigenic Fungi and Mycotoxin Biosynthesis. Int J Mol Sci 2021; 22:ijms222413261. [PMID: 34948059 PMCID: PMC8703302 DOI: 10.3390/ijms222413261] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2021] [Revised: 11/24/2021] [Accepted: 11/29/2021] [Indexed: 12/14/2022] Open
Abstract
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.
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Lakhlifi T, Es-Sbata I, Eloirdi S, El Aamri L, Zouhair R, Belhaj A. Biopreservation of yogurt against fungal spoilage using cell-free supernatant of Lactiplantibacillus pentosus 22B and characterization of its antifungal compounds. FOOD BIOTECHNOL 2021. [DOI: 10.1080/08905436.2021.1980004] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Tarik Lakhlifi
- Microbial Ecology, Cellular Interactions and Environment Team, Department of Biology, Faculty of Sciences, Moulay Ismail University, Meknes, Morocco
| | - Ikram Es-Sbata
- Laboratory of Plant Biotechnology and Molecular Biology, Department of Biology, Faculty of Sciences, Moulay Ismail University, Meknes, Morocco
| | - Samia Eloirdi
- Microbial Ecology, Cellular Interactions and Environment Team, Department of Biology, Faculty of Sciences, Moulay Ismail University, Meknes, Morocco
| | - Lamya El Aamri
- Laboratory of Plant Biotechnology and Molecular Biology, Department of Biology, Faculty of Sciences, Moulay Ismail University, Meknes, Morocco
| | - Rachid Zouhair
- Laboratory of Plant Biotechnology and Molecular Biology, Department of Biology, Faculty of Sciences, Moulay Ismail University, Meknes, Morocco
| | - Abdelhaq Belhaj
- Microbial Ecology, Cellular Interactions and Environment Team, Department of Biology, Faculty of Sciences, Moulay Ismail University, Meknes, Morocco
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Chen H, Yan X, Du G, Guo Q, Shi Y, Chang J, Wang X, Yuan Y, Yue T. Recent developments in antifungal lactic acid bacteria: Application, screening methods, separation, purification of antifungal compounds and antifungal mechanisms. Crit Rev Food Sci Nutr 2021; 63:2544-2558. [PMID: 34523362 DOI: 10.1080/10408398.2021.1977610] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Abstract
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.
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Affiliation(s)
- Hong Chen
- College of Food Science and Engineering, Northwest A&F University, Yangling, China.,Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Yangling, China
| | - Xiaohai Yan
- College of Food Science and Engineering, Northwest A&F University, Yangling, China.,Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Yangling, China
| | - Gengan Du
- College of Food Science and Engineering, Northwest A&F University, Yangling, China.,Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Yangling, China
| | - Qi Guo
- College of Food Science and Engineering, Northwest A&F University, Yangling, China.,Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Yangling, China
| | - Yiheng Shi
- College of Food Science and Engineering, Northwest A&F University, Yangling, China.,Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Yangling, China
| | - Jiale Chang
- College of Food Science and Engineering, Northwest A&F University, Yangling, China.,Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Yangling, China
| | - Xiaoyu Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling, China.,Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Yangling, China
| | - Yahong Yuan
- College of Food Science and Engineering, Northwest A&F University, Yangling, China.,Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Yangling, China
| | - Tianli Yue
- College of Food Science and Engineering, Northwest A&F University, Yangling, China.,Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Yangling, China.,College of Food Science and Technology, Northwest University, Xi'an, China
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18
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Algboory HL, Muhialdin BJ. Novel peptides contribute to the antimicrobial activity of camel milk fermented with Lactobacillus plantarum IS10. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.108057] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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19
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Muhialdin BJ, Kadum H, Meor Hussin AS. Metabolomics profiling of fermented cantaloupe juice and the potential application to extend the shelf life of fresh cantaloupe juice for six months at 8 °C. Food Control 2021. [DOI: 10.1016/j.foodcont.2020.107555] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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20
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Gajbhiye M, Kapadnis B. Lactococcus lactis subsp. cremoris of Plant Origin Produces Antifungal Cyclo-(Leu-Pro) and Tetradecanoic Acid. Indian J Microbiol 2021; 61:74-80. [PMID: 33505095 DOI: 10.1007/s12088-020-00917-z] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2020] [Accepted: 12/11/2020] [Indexed: 11/28/2022] Open
Abstract
The antifungal cyclo-depeptide and the fatty acid were isolated and purified from an indigenous strain of Lactococcus lactis subsp. cremoris. Maximal activity was observed at pH 5.5 and 6.5, and at 30 °C under stationary conditions, which was detected in the culture supernatant 8 h post-inoculation in MRS broth until 22 h. The activity of antifungal compounds in the culture supernatant was sensitive to pH and temperature; and was protease-resistant. The antifungal compounds were concentrated by freeze-drying and ultrafiltration with activity retained in 1 kDa filtrates indicating low molecular weight metabolites. The compounds were further extracted by using different solvents amongst which, ethyl acetate provided the highest recovery. Antifungal compounds were separated on a silica gel column into two active fractions that were revealed to be tetradecanoic acid and cyclo-(Leu-Pro), a cyclic dipeptide, by GC-MS. Herein, we describe and attribute the biocontrol potential of L. lactis subsp. cremoris to the low molecular weight antifungal compounds isolated, which is the first report of their isolation from this strain. The broad antifungal spectrum of this candidate advocates further exploration of its biocontrol potential in managing fungal infections in different food and feed systems. Supplementary Information The online version contains supplementary material available at 10.1007/s12088-020-00917-z.
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Affiliation(s)
- Milind Gajbhiye
- Department of Microbiology, Tuljaram Chaturchand College of Arts, Science and Commerce, Baramati, 413102 India
| | - Balu Kapadnis
- Department of Microbiology, Savitribai Phule Pune University, Pune, 411007 India
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21
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Ganzorig K, Urashima T, Fukuda K. Exploring Potential Bioactive Peptides in Fermented Bactrian Camel's Milk and Mare's Milk Made by Mongolian Nomads. Foods 2020; 9:foods9121817. [PMID: 33297514 PMCID: PMC7762409 DOI: 10.3390/foods9121817] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2020] [Revised: 11/26/2020] [Accepted: 12/04/2020] [Indexed: 01/13/2023] Open
Abstract
To date, bioactive proteins and peptides from minor livestock milks and their fermented products have been scarcely reported. In Mongolia, nomads are commonly rearing five livestock animal species (i.e., cow, camel, goat, horse, and sheep) for milking and other purposes. In this study, we analyzed the peptide composition in fermented milks of Bactrian camels (Camelus bactrianus) and horses, produced by Mongolian nomads for self-consumption. Peptides from skimmed fermented milks were separated by ultrafiltration and reverse-phase high-performance liquid chromatography. Then, their amino acid sequences were determined by matrix-assisted laser desorption/ionization time-of-flight tandem mass spectrometry. Consequently, eleven peptides were identified in the fermented camel’s milk including four from β-casein (β-CN), three from αs1-CN, and two from both κ-CN and lactophorin. On the other hand, twenty-four peptides were identified in the fermented mare’s milk including nineteen from β-CN, three from αs1-CN, and one from both κ-CN and αs2-CN. According to previous reports on the bioactivities of milk-derived peptides, antibacterial and antihypertensive activities were promising in both the fermented camel’s milk and mare’s milk. In addition, potential antioxidant activity was conjectured in the fermented camel’s milk. Further investigations are currently needed to clarify the potential role of immunomodulatory peptides in the two fermented milks.
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Affiliation(s)
- Khuukhenbaatar Ganzorig
- Department of Animal and Food Hygiene, Obihiro University of Agriculture and Veterinary Medicine, 2-11 Nishi, Inada-Cho, Obihiro, Hokkaido 080-8555, Japan;
| | - Tadasu Urashima
- Department of Life and Food Sciences, Obihiro University of Agriculture and Veterinary Medicine, 2-11 Nishi, Inada-Cho, Obihiro, Hokkaido 080-8555, Japan;
| | - Kenji Fukuda
- Department of Agriculture and Animal Science, Research Center for Global Agromedicine, Obihiro University of Agriculture and Veterinary Medicine, 2-11 Nishi, Inada-Cho, Obihiro, Hokkaido 080-8555, Japan
- Correspondence: ; Tel.: +81-155-49-5564; Fax: +81-155-49-5577
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22
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Nionelli L, Wang Y, Pontonio E, Immonen M, Rizzello C, Maina H, Katina K, Coda R. Antifungal effect of bioprocessed surplus bread as ingredient for bread-making: Identification of active compounds and impact on shelf-life. Food Control 2020. [DOI: 10.1016/j.foodcont.2020.107437] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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23
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Puentes PR, Henao MC, Torres CE, Gómez SC, Gómez LA, Burgos JC, Arbeláez P, Osma JF, Muñoz-Camargo C, Reyes LH, Cruz JC. Design, Screening, and Testing of Non-Rational Peptide Libraries with Antimicrobial Activity: In Silico and Experimental Approaches. Antibiotics (Basel) 2020; 9:E854. [PMID: 33265897 PMCID: PMC7759991 DOI: 10.3390/antibiotics9120854] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2020] [Revised: 11/20/2020] [Accepted: 11/23/2020] [Indexed: 12/13/2022] Open
Abstract
One of the challenges of modern biotechnology is to find new routes to mitigate the resistance to conventional antibiotics. Antimicrobial peptides (AMPs) are an alternative type of biomolecules, naturally present in a wide variety of organisms, with the capacity to overcome the current microorganism resistance threat. Here, we reviewed our recent efforts to develop a new library of non-rationally produced AMPs that relies on bacterial genome inherent diversity and compared it with rationally designed libraries. Our approach is based on a four-stage workflow process that incorporates the interplay of recent developments in four major emerging technologies: artificial intelligence, molecular dynamics, surface-display in microorganisms, and microfluidics. Implementing this framework is challenging because to obtain reliable results, the in silico algorithms to search for candidate AMPs need to overcome issues of the state-of-the-art approaches that limit the possibilities for multi-space data distribution analyses in extremely large databases. We expect to tackle this challenge by using a recently developed classification algorithm based on deep learning models that rely on convolutional layers and gated recurrent units. This will be complemented by carefully tailored molecular dynamics simulations to elucidate specific interactions with lipid bilayers. Candidate AMPs will be recombinantly-expressed on the surface of microorganisms for further screening via different droplet-based microfluidic-based strategies to identify AMPs with the desired lytic abilities. We believe that the proposed approach opens opportunities for searching and screening bioactive peptides for other applications.
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Affiliation(s)
- Paola Ruiz Puentes
- Center for Research and Formation in Artificial Intelligence, Universidad de los Andes, Bogota DC 111711, Colombia; (P.R.P.); (P.A.)
- Department of Biomedical Engineering, Universidad de los Andes, Bogota DC 111711, Colombia; (C.E.T.); (S.C.G.); (L.A.G.); (C.M.-C.)
| | - María C. Henao
- Grupo de Diseño de Productos y Procesos, Department of Chemical and Food Engineering, Universidad de los Andes, Bogota DC 111711, Colombia;
| | - Carlos E. Torres
- Department of Biomedical Engineering, Universidad de los Andes, Bogota DC 111711, Colombia; (C.E.T.); (S.C.G.); (L.A.G.); (C.M.-C.)
| | - Saúl C. Gómez
- Department of Biomedical Engineering, Universidad de los Andes, Bogota DC 111711, Colombia; (C.E.T.); (S.C.G.); (L.A.G.); (C.M.-C.)
| | - Laura A. Gómez
- Department of Biomedical Engineering, Universidad de los Andes, Bogota DC 111711, Colombia; (C.E.T.); (S.C.G.); (L.A.G.); (C.M.-C.)
| | - Juan C. Burgos
- Chemical Engineering Program, Universidad de Cartagena, Cartagena 130015, Colombia;
| | - Pablo Arbeláez
- Center for Research and Formation in Artificial Intelligence, Universidad de los Andes, Bogota DC 111711, Colombia; (P.R.P.); (P.A.)
- Department of Biomedical Engineering, Universidad de los Andes, Bogota DC 111711, Colombia; (C.E.T.); (S.C.G.); (L.A.G.); (C.M.-C.)
| | - Johann F. Osma
- Department of Electrical and Electronic Engineering, Universidad de los Andes, Bogota DC 111711, Colombia;
| | - Carolina Muñoz-Camargo
- Department of Biomedical Engineering, Universidad de los Andes, Bogota DC 111711, Colombia; (C.E.T.); (S.C.G.); (L.A.G.); (C.M.-C.)
| | - Luis H. Reyes
- Grupo de Diseño de Productos y Procesos, Department of Chemical and Food Engineering, Universidad de los Andes, Bogota DC 111711, Colombia;
| | - Juan C. Cruz
- Department of Biomedical Engineering, Universidad de los Andes, Bogota DC 111711, Colombia; (C.E.T.); (S.C.G.); (L.A.G.); (C.M.-C.)
- School of Chemical Engineering and Advanced Materials, The University of Adelaide, Adelaide 5005, Australia
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24
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Antimicrobial activity and storage stability of cell-free supernatants from lactic acid bacteria and their applications with fresh beef. Food Control 2020. [DOI: 10.1016/j.foodcont.2020.107286] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
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25
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Muhialdin BJ, Abdul Rani NF, Meor Hussin AS. Identification of antioxidant and antibacterial activities for the bioactive peptides generated from bitter beans (Parkia speciosa) via boiling and fermentation processes. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109776] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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26
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Schettino R, Pontonio E, Gobbetti M, Rizzello CG. Extension of the Shelf-Life of Fresh Pasta Using Chickpea Flour Fermented with Selected Lactic Acid Bacteria. Microorganisms 2020; 8:E1322. [PMID: 32872647 PMCID: PMC7564801 DOI: 10.3390/microorganisms8091322] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2020] [Revised: 08/26/2020] [Accepted: 08/27/2020] [Indexed: 12/22/2022] Open
Abstract
Fresh pasta is subjected to rapid spoilage, mainly due to the metabolic activity of bacteria, yeasts, and especially molds, which negatively affect the sensorial characteristics and the safety of the product. In this work, chickpea flour was fermented with selected lactic acid bacteria, characterized in terms of the antifungal activity, and used to fortify fresh semolina pasta. Pasta was characterized and subjected to a long period of storage after being artificially inoculated with Penicillium roqueforti. Conventional fresh semolina pasta, produced with or without calcium propionate addition, was used as a reference. The water/salt-soluble extract from chickpea sourdough exhibited antifungal activity towards a large spectrum of molds. Its purification led to the identification of ten potentially active peptides. Besides the high content of dietary fibers (4.37%) and proteins (11.20%), nutritional improvements, such as the decrease of the antinutritional factors concentration and the starch hydrolysis index (25% lower than the control) and the increase of the protein digestibility (36% higher than the control), were achieved in fresh pasta fortified with the chickpea sourdough. Inhibition of the indicator mold growth during a 40-day storage period was more effective than in pasta added to calcium propionate.
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Affiliation(s)
- Rosa Schettino
- Department of Soil, Plant and Food Sciences, University of Bari, 70125 Bari, Italy; (R.S.); (E.P.)
| | - Erica Pontonio
- Department of Soil, Plant and Food Sciences, University of Bari, 70125 Bari, Italy; (R.S.); (E.P.)
| | - Marco Gobbetti
- Faculty of Science and Technology, Free University of Bozen-Bolzano, 39100 Bolzano, Italy;
| | - Carlo Giuseppe Rizzello
- Department of Soil, Plant and Food Sciences, University of Bari, 70125 Bari, Italy; (R.S.); (E.P.)
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27
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Arulrajah B, Muhialdin BJ, Zarei M, Hasan H, Saari N. Lacto-fermented Kenaf (Hibiscus cannabinus L.) seed protein as a source of bioactive peptides and their applications as natural preservatives. Food Control 2020. [DOI: 10.1016/j.foodcont.2019.106969] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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28
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Antimicrobial activity of protein-containing fractions isolated from Lactobacillus plantarum NRRL B-4496 culture. Braz J Microbiol 2020; 51:1289-1296. [PMID: 32232745 DOI: 10.1007/s42770-020-00266-5] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2020] [Accepted: 03/21/2020] [Indexed: 01/17/2023] Open
Abstract
The interest in lactic acid bacteria, including Lactobacillus plantarum NRRL B-4496, has increased in recent years as bio-preservatives, due to the production of secondary metabolites capable of inhibiting pathogenic bacteria. The objectives of this study were to evaluate the antimicrobial activity, cytotoxicity and the anti-inflammatory response of L. plantarum NRRL B-4496 cell-free supernatant (CFS). Furthermore, the CFS was fractionated by size exclusion chromatography using Sephadex G-25, and a minimal inhibitory volume test was determined against a panel of pathogenic bacteria. The cytotoxicity and the inflammatory activities of the fractions were evaluated using the human-derived THP-1 cell line. Results of this study indicates that CFS of L. plantarum NRRL B-4496 possesses antimicrobial protein compounds against the pathogen Listeria monocytogenes and showed no toxicity nor a pro-inflammatory response to human macrophages. The obtained results contribute to the development of novel bio-preservatives, L. plantarum cell-free supernatant or its fractions, with a potential use in the food industry.
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29
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Muhialdin BJ, Kadum H, Zarei M, Meor Hussin AS. Effects of metabolite changes during lacto-fermentation on the biological activity and consumer acceptability for dragon fruit juice. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108992] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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30
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Muhialdin BJ, Algboory HL, Kadum H, Mohammed NK, Saari N, Hassan Z, Meor Hussin AS. Antifungal activity determination for the peptides generated by Lactobacillus plantarum TE10 against Aspergillus flavus in maize seeds. Food Control 2020. [DOI: 10.1016/j.foodcont.2019.106898] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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31
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Ren X, Zhang Q, Zhang W, Mao J, Li P. Control of Aflatoxigenic Molds by Antagonistic Microorganisms: Inhibitory Behaviors, Bioactive Compounds, Related Mechanisms, and Influencing Factors. Toxins (Basel) 2020; 12:E24. [PMID: 31906282 PMCID: PMC7020460 DOI: 10.3390/toxins12010024] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2019] [Revised: 11/29/2019] [Accepted: 12/11/2019] [Indexed: 12/21/2022] Open
Abstract
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.
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Affiliation(s)
- Xianfeng Ren
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Wuhan 430062, China; (X.R.); (W.Z.); (J.M.)
- Key Laboratory of Biology and Genetic Improvement of Oil Crops, Ministry of Agriculture and Rural Affairs, Wuhan 430062, China
| | - Qi Zhang
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Wuhan 430062, China; (X.R.); (W.Z.); (J.M.)
- Key Laboratory of Biology and Genetic Improvement of Oil Crops, Ministry of Agriculture and Rural Affairs, Wuhan 430062, China
- Key Laboratory of Detection for Mycotoxins, Ministry of Agriculture and Rural Affairs, Wuhan 430062, China
| | - Wen Zhang
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Wuhan 430062, China; (X.R.); (W.Z.); (J.M.)
- Key Laboratory of Detection for Mycotoxins, Ministry of Agriculture and Rural Affairs, Wuhan 430062, China
| | - Jin Mao
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Wuhan 430062, China; (X.R.); (W.Z.); (J.M.)
- Laboratory of Risk Assessment for Oilseeds Products, Ministry of Agriculture and Rural Affairs, Wuhan 430062, China
| | - Peiwu Li
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Wuhan 430062, China; (X.R.); (W.Z.); (J.M.)
- Key Laboratory of Biology and Genetic Improvement of Oil Crops, Ministry of Agriculture and Rural Affairs, Wuhan 430062, China
- Key Laboratory of Detection for Mycotoxins, Ministry of Agriculture and Rural Affairs, Wuhan 430062, China
- Laboratory of Risk Assessment for Oilseeds Products, Ministry of Agriculture and Rural Affairs, Wuhan 430062, China
- Quality Inspection and Test Center for Oilseeds Products, Ministry of Agriculture and Rural Affairs, Wuhan 430062, China
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32
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Thery T, Lynch KM, Arendt EK. Natural Antifungal Peptides/Proteins as Model for Novel Food Preservatives. Compr Rev Food Sci Food Saf 2019; 18:1327-1360. [DOI: 10.1111/1541-4337.12480] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2018] [Revised: 05/17/2019] [Accepted: 07/04/2019] [Indexed: 01/08/2023]
Affiliation(s)
- Thibaut Thery
- School of Food and Nutritional SciencesUniv. College Cork Ireland
| | - Kieran M. Lynch
- School of Food and Nutritional SciencesUniv. College Cork Ireland
| | - Elke K. Arendt
- School of Food and Nutritional SciencesUniv. College Cork Ireland
- Microbiome IrelandUniv. College Cork Ireland
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33
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Sadiq FA, Yan B, Tian F, Zhao J, Zhang H, Chen W. Lactic Acid Bacteria as Antifungal and Anti-Mycotoxigenic Agents: A Comprehensive Review. Compr Rev Food Sci Food Saf 2019; 18:1403-1436. [PMID: 33336904 DOI: 10.1111/1541-4337.12481] [Citation(s) in RCA: 132] [Impact Index Per Article: 26.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2019] [Revised: 06/21/2019] [Accepted: 07/05/2019] [Indexed: 12/18/2022]
Abstract
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.
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Affiliation(s)
- Faizan Ahmed Sadiq
- State Key Laboratory of Food Science and Technology, Jiangnan Univ., Wuxi, 214122, China.,School of Food Science and Technology, Jiangnan Univ., Wuxi, 214122, China
| | - Bowen Yan
- State Key Laboratory of Food Science and Technology, Jiangnan Univ., Wuxi, 214122, China.,School of Food Science and Technology, Jiangnan Univ., Wuxi, 214122, China
| | - Fengwei Tian
- State Key Laboratory of Food Science and Technology, Jiangnan Univ., Wuxi, 214122, China.,School of Food Science and Technology, Jiangnan Univ., Wuxi, 214122, China
| | - Jianxin Zhao
- State Key Laboratory of Food Science and Technology, Jiangnan Univ., Wuxi, 214122, China.,School of Food Science and Technology, Jiangnan Univ., Wuxi, 214122, China.,National Engineering Research Center for Functional Food, Jiangnan Univ., Wuxi, 214122, China
| | - Hao Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan Univ., Wuxi, 214122, China.,School of Food Science and Technology, Jiangnan Univ., Wuxi, 214122, China.,National Engineering Research Center for Functional Food, Jiangnan Univ., Wuxi, 214122, China
| | - Wei Chen
- State Key Laboratory of Food Science and Technology, Jiangnan Univ., Wuxi, 214122, China.,School of Food Science and Technology, Jiangnan Univ., Wuxi, 214122, China.,National Engineering Research Center for Functional Food, Jiangnan Univ., Wuxi, 214122, China
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34
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Muhialdin BJ, Algboory HL, Mohammed NK, Kadum H, Hussin ASM, Saari N, Hassan Z. Discovery and Development of Novel Anti-fungal Peptides Against Foodspoiling Fungi. Curr Drug Discov Technol 2019; 17:553-561. [PMID: 31309892 DOI: 10.2174/1570163816666190715120038] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2018] [Revised: 04/08/2019] [Accepted: 04/23/2019] [Indexed: 12/13/2022]
Abstract
BACKGROUND Despite the extensive research carried out to develop natural antifungal preservatives for food applications, there are very limited antifungal agents available to inhibit the growth of spoilage fungi in processed foods. Scope and Approach: Therefore, this review summarizes the discovery and development of antifungal peptides using lactic acid bacteria fermentation to prevent food spoilage by fungi. The focus of this review will be on the identification of antifungal peptides, potential sources, the possible modes of action and properties of peptides considered to inhibit the growth of spoilage fungi. Key Findings and Conclusions: Antifungal peptides generated by certain lactic acid bacteria strains have a high potential for applications in a broad range of foods. The mechanism of peptides antifungal activity is related to their properties such as low molecular weight, concentration and secondary structure. The antifungal peptides were proposed to be used as bio-preservatives to reduce and/or replace chemical preservatives.
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Affiliation(s)
- Belal J Muhialdin
- Faculty of Food Science and Technology, University Putra Malaysia (UPM) Serdang, 43400 Selangor, Malaysia
| | | | - Nameer K Mohammed
- Food Science and Biotechnology Department, Faculty of Agriculture, Tikrit University, 43001 Tikrit, Iraq
| | - Hana Kadum
- Faculty of Science, Muthanna University, Samawah, Iraq
| | - Anis S M Hussin
- Faculty of Food Science and Technology, Universiti Putra Malaysia Selangor, Malaysia Halal Products Research Institute, Universiti Putra Malaysia, Selangor, Malaysia
| | - Nazamid Saari
- Faculty of Food Science and Technology, University Putra Malaysia (UPM) Serdang, 43400 Selangor, Malaysia
| | - Zaiton Hassan
- Faculty of Science and Technology, Universiti Sains Islam Malaysia, Negeri Sembilan, Malaysia
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35
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Huang L, Wang C, Zhang Y, Chen X, Huang Z, Xing G, Dong M. Degradation of anti‐nutritional factors and reduction of immunoreactivity of tempeh by co‐fermentation with
Rhizopus oligosporus
RT
‐3 and
Actinomucor elegans
DCY
‐1. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14085] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
Affiliation(s)
- Lu Huang
- College of Food Science and Technology Nanjing Agricultural University Nanjing Jiangsu 210095 China
| | - Chenxi Wang
- College of Food Science and Technology Nanjing Agricultural University Nanjing Jiangsu 210095 China
| | - Yongzhu Zhang
- College of Food Science and Technology Nanjing Agricultural University Nanjing Jiangsu 210095 China
| | - Xiaohong Chen
- College of Food Science and Technology Nanjing Agricultural University Nanjing Jiangsu 210095 China
| | - Zhihai Huang
- College of Food Science and Technology Nanjing Agricultural University Nanjing Jiangsu 210095 China
| | - Guangliang Xing
- College of Food Science and Technology Nanjing Agricultural University Nanjing Jiangsu 210095 China
| | - Mingsheng Dong
- College of Food Science and Technology Nanjing Agricultural University Nanjing Jiangsu 210095 China
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Chen Y, Kong Q, Liang Y. Three newly identified peptides from Bacillus megaterium strongly inhibit the growth and aflatoxin B1 production of Aspergillus flavus. Food Control 2019. [DOI: 10.1016/j.foodcont.2018.07.040] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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Ren D, Zhu J, Gong S, Liu H, Yu H. Antimicrobial Characteristics of Lactic Acid Bacteria Isolated from Homemade Fermented Foods. BIOMED RESEARCH INTERNATIONAL 2018; 2018:5416725. [PMID: 30687749 PMCID: PMC6330816 DOI: 10.1155/2018/5416725] [Citation(s) in RCA: 34] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/27/2018] [Revised: 11/05/2018] [Accepted: 12/06/2018] [Indexed: 01/05/2023]
Abstract
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.
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Affiliation(s)
- Dayong Ren
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China
| | - Jianwei Zhu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China
| | - Shengjie Gong
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China
| | - Hongyan Liu
- College of Chinese Herbal Medicine, Jilin Agricultural University, Changchun 130118, China
| | - Hansong Yu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China
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Schmidt M, Zannini E, Lynch KM, Arendt EK. Novel approaches for chemical and microbiological shelf life extension of cereal crops. Crit Rev Food Sci Nutr 2018; 59:3395-3419. [PMID: 29993266 DOI: 10.1080/10408398.2018.1491526] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
Abstract
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.
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Affiliation(s)
- Marcus Schmidt
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - Emanuele Zannini
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - Kieran M Lynch
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - Elke K Arendt
- School of Food and Nutritional Sciences and APC Microbiome Institute, University College Cork, Cork, Ireland
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39
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Preparation of Ag-MnFe2O4-bentonite Magnetic Composite for Pb(II)/Cd(II) Adsorption Removal and Bacterial Inactivation in Wastewater. Chem Res Chin Univ 2018. [DOI: 10.1007/s40242-018-7372-2] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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40
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Linares-Morales JR, Gutiérrez-Méndez N, Rivera-Chavira BE, Pérez-Vega SB, Nevárez-Moorillón GV. Biocontrol Processes in Fruits and Fresh Produce, the Use of Lactic Acid Bacteria as a Sustainable Option. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2018. [DOI: 10.3389/fsufs.2018.00050] [Citation(s) in RCA: 34] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023] Open
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41
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Feng YX, Ruan GR, Jin F, Xu J, Wang FJ. Purification, identification, and synthesis of five novel antioxidant peptides from Chinese chestnut (Castanea mollissima Blume) protein hydrolysates. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.01.006] [Citation(s) in RCA: 43] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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42
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Identification of low molecular weight antimicrobial peptides from Iraqi camel milk fermented with Lactobacillus plantarum. PHARMANUTRITION 2018. [DOI: 10.1016/j.phanu.2018.02.002] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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43
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Singh BP, Vij S. Growth and bioactive peptides production potential of Lactobacillus plantarum strain C2 in soy milk: A LC-MS/MS based revelation for peptides biofunctionality. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.08.013] [Citation(s) in RCA: 31] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
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44
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Lačanin I, Mounier J, Pawtowski A, Dušková M, Kameník J, Karpíšková R. Assessment of the antifungal activity of Lactobacillus and Pediococcus spp. for use as bioprotective cultures in dairy products. World J Microbiol Biotechnol 2017; 33:188. [DOI: 10.1007/s11274-017-2354-y] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2017] [Accepted: 09/22/2017] [Indexed: 12/20/2022]
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45
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Zhao RJ, Huo CY, Qian Y, Ren DF, Lu J. Ultra-high-pressure processing improves proteolysis and release of bioactive peptides with activation activities on alcohol metabolic enzymes in vitro from mushroom foot protein. Food Chem 2017; 231:25-32. [DOI: 10.1016/j.foodchem.2017.03.058] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2016] [Revised: 01/11/2017] [Accepted: 03/11/2017] [Indexed: 10/20/2022]
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46
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Luz C, Saladino F, Luciano F, Mañes J, Meca G. In vitro antifungal activity of bioactive peptides produced by Lactobacillus plantarum against Aspergillus parasiticus and Penicillium expansum. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.03.053] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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47
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Leyva Salas M, Mounier J, Valence F, Coton M, Thierry A, Coton E. Antifungal Microbial Agents for Food Biopreservation-A Review. Microorganisms 2017; 5:microorganisms5030037. [PMID: 28698479 PMCID: PMC5620628 DOI: 10.3390/microorganisms5030037] [Citation(s) in RCA: 168] [Impact Index Per Article: 24.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2017] [Revised: 06/21/2017] [Accepted: 06/24/2017] [Indexed: 11/16/2022] Open
Abstract
Food spoilage is a major issue for the food industry, leading to food waste, substantial economic losses for manufacturers and consumers, and a negative impact on brand names. Among causes, fungal contamination can be encountered at various stages of the food chain (e.g., post-harvest, during processing or storage). Fungal development leads to food sensory defects varying from visual deterioration to noticeable odor, flavor, or texture changes but can also have negative health impacts via mycotoxin production by some molds. In order to avoid microbial spoilage and thus extend product shelf life, different treatments—including fungicides and chemical preservatives—are used. In parallel, public authorities encourage the food industry to limit the use of these chemical compounds and develop natural methods for food preservation. This is accompanied by a strong societal demand for ‘clean label’ food products, as consumers are looking for more natural, less severely processed and safer products. In this context, microbial agents corresponding to bioprotective cultures, fermentates, culture-free supernatant or purified molecules, exhibiting antifungal activities represent a growing interest as an alternative to chemical preservation. This review presents the main fungal spoilers encountered in food products, the antifungal microorganisms tested for food bioprotection, and their mechanisms of action. A focus is made in particular on the recent in situ studies and the constraints associated with the use of antifungal microbial agents for food biopreservation.
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Affiliation(s)
- Marcia Leyva Salas
- Laboratoire Universitaire de Biodiversité et Ecologie Microbienne (LUBEM EA3882), Université de Brest, Technopole Brest-Iroise, 29280 Plouzané, France.
- UMR1253 Science et Technologie du Lait et de l'Œuf, INRA, Agrocampus Ouest, 65 rue de Saint Brieuc, 35000 Rennes, France.
| | - Jérôme Mounier
- Laboratoire Universitaire de Biodiversité et Ecologie Microbienne (LUBEM EA3882), Université de Brest, Technopole Brest-Iroise, 29280 Plouzané, France.
| | - Florence Valence
- UMR1253 Science et Technologie du Lait et de l'Œuf, INRA, Agrocampus Ouest, 65 rue de Saint Brieuc, 35000 Rennes, France.
| | - Monika Coton
- Laboratoire Universitaire de Biodiversité et Ecologie Microbienne (LUBEM EA3882), Université de Brest, Technopole Brest-Iroise, 29280 Plouzané, France.
| | - Anne Thierry
- UMR1253 Science et Technologie du Lait et de l'Œuf, INRA, Agrocampus Ouest, 65 rue de Saint Brieuc, 35000 Rennes, France.
| | - Emmanuel Coton
- Laboratoire Universitaire de Biodiversité et Ecologie Microbienne (LUBEM EA3882), Université de Brest, Technopole Brest-Iroise, 29280 Plouzané, France.
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Chen Z, Li X, Gao H. Production of proteinaceous antifungal substances fromLactobacillus plantarumALAC-4 isolated from Inner Mongolian traditional fermented dairy food. INT J DAIRY TECHNOL 2017. [DOI: 10.1111/1471-0307.12426] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Zhongjun Chen
- Food Science and Engineering College; Inner Mongolia Agricultural University; 306 Zhaowuda Road Saihan District Hohhot City Inner Mongolia Province China
| | - Xiaoting Li
- Food Science and Engineering College; Inner Mongolia Agricultural University; 306 Zhaowuda Road Saihan District Hohhot City Inner Mongolia Province China
| | - Hechen Gao
- Food Science and Engineering College; Inner Mongolia Agricultural University; 306 Zhaowuda Road Saihan District Hohhot City Inner Mongolia Province China
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49
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Guan Y, Wang J, Wu J, Wang L, Rui X, Xing G, Dong M. Enhancing the functional properties of soymilk residues (okara) by solid-state fermentation with Actinomucor elegans. CYTA - JOURNAL OF FOOD 2016. [DOI: 10.1080/19476337.2016.1226955] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
Affiliation(s)
- Ying Guan
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, P. R. China
| | - Jinpeng Wang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, P. R. China
| | - Junjun Wu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, P. R. China
| | - Lixia Wang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, P. R. China
| | - Xin Rui
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, P. R. China
| | - Guangliang Xing
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, P. R. China
| | - Mingsheng Dong
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, P. R. China
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50
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Aspergillus flavus growth inhibition by Lactobacillus strains isolated from traditional fermented Kenyan milk and maize products. Arch Microbiol 2016; 199:457-464. [DOI: 10.1007/s00203-016-1316-3] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2016] [Revised: 07/05/2016] [Accepted: 10/22/2016] [Indexed: 02/02/2023]
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