1
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Hazam PK, Selvaraj SP, Negi A, Lin WC, Chen JY. Use of natural peptide TP4 as a food preservative prevents contamination by fungal pathogens. Food Chem 2024; 455:139874. [PMID: 38838624 DOI: 10.1016/j.foodchem.2024.139874] [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: 01/23/2024] [Revised: 05/10/2024] [Accepted: 05/26/2024] [Indexed: 06/07/2024]
Abstract
Molecules of natural origin often possess useful biological activities. For instance, the natural peptide Tilapia Piscidin 4 (TP4) exhibits potent antimicrobial activity against a broad spectrum of pathogens. In this study, we explored the potential application of TP4 as a food preservative, asking whether it can prevent spoilage due to microbial contamination. A preliminary in silico analysis indicated that TP4 should interact strongly with fungal cell membrane components. Hence, we tested the activity of TP4 toward Candida albicans within fruit juice and found that the addition of TP4 could abolish fungal growth. We further determined that the peptide acts via a membranolytic mechanism and displays concentration-dependent killing efficiency. In addition, we showed that TP4 inhibited growth of Rhizopus oryzae in whole fruit (tomato) samples. Based on these findings, we conclude that TP4 should be further evaluated as a potentially safe and green solution to prevent food spoilage.
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Affiliation(s)
- Prakash Kishore Hazam
- Marine Research Station, Institute of Cellular and Organismic Biology, Academia Sinica, 23-10 Dahuen Rd., Jiaushi, Ilan 262, Taiwan
| | - Sanjay Prasad Selvaraj
- Molecular and Biological Agricultural Science Program, Taiwan International Graduate Program, Academia Sinica, Taipei 11529, Taiwan; Graduate Institute of Biotechnology, National Chung Hsing University, Taichung 402, Taiwan
| | - Abhishek Negi
- Molecular and Biological Agricultural Science Program, Taiwan International Graduate Program, Academia Sinica, Taipei 11529, Taiwan; Graduate Institute of Biotechnology, National Chung Hsing University, Taichung 402, Taiwan
| | - Wen-Chun Lin
- Marine Research Station, Institute of Cellular and Organismic Biology, Academia Sinica, 23-10 Dahuen Rd., Jiaushi, Ilan 262, Taiwan
| | - Jyh-Yih Chen
- Marine Research Station, Institute of Cellular and Organismic Biology, Academia Sinica, 23-10 Dahuen Rd., Jiaushi, Ilan 262, Taiwan; The iEGG and Animal Biotechnology Center and the Rong Hsing Research Center for Translational Medicine, National Chung Hsing University, Taichung 402, Taiwan.
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2
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Shao C, Wang Y, Li G, Guan H, Zhu Y, Zhang L, Dong N, Shan A. Novel design of simplified β-hairpin antimicrobial peptide as a potential food preservative based on Trp-pocket backbone. Food Chem 2024; 448:139128. [PMID: 38574714 DOI: 10.1016/j.foodchem.2024.139128] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/24/2023] [Revised: 03/09/2024] [Accepted: 03/22/2024] [Indexed: 04/06/2024]
Abstract
Food contamination from microbial deterioration requires the development of potent antimicrobial peptides (AMPs). The deployment of approved AMPs as dietary preservatives is limited due to barriers such as instability, toxicity, and high synthetic costs. This exploration utilizes the primary structural elements of the Trp-pocket backbone to engineer a series of β-hairpin AMPs (XWRWRPGXKXXR-NH2, X representing I, V, F, and/or L). Peptides WpLF, with Phe as X and Leu arranged at the 11th position, demonstrated exceptional selectivity index (SI = 123.08) and sterilization effects both in vitro and in vivo. WpLF consistently exhibited stable bacteriostasis, regardless of physiological salts, serum, and extreme pH. Mechanistic analysis indicated that the peptide penetrates microbial cell membranes, inducing membrane disruption, thereby impeding drug resistance evolution. Conclusively, AMPs engineered by the Trp-pocket skeleton hold substantial potential as innovative biological preservatives in food preservation, providing valuable insights for sustainable and safe peptide-based food preservatives.
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Affiliation(s)
- Changxuan Shao
- College of Animal Science and Technology, Northeast Agricultural University, Harbin 150030, PR China
| | - Yuanmengxue Wang
- College of Animal Science and Technology, Northeast Agricultural University, Harbin 150030, PR China
| | - Guoyu Li
- College of Animal Science and Technology, Northeast Agricultural University, Harbin 150030, PR China
| | - Hongrui Guan
- College of Animal Science and Technology, Northeast Agricultural University, Harbin 150030, PR China
| | - Yongjie Zhu
- College of Animal Science and Technology, Northeast Agricultural University, Harbin 150030, PR China
| | - Licong Zhang
- College of Animal Science and Technology, Northeast Agricultural University, Harbin 150030, PR China
| | - Na Dong
- College of Animal Science and Technology, Northeast Agricultural University, Harbin 150030, PR China
| | - Anshan Shan
- College of Animal Science and Technology, Northeast Agricultural University, Harbin 150030, PR China.
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3
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Chu Z, Wang H, Dong B. Research on Food Preservation Based on Antibacterial Technology: Progress and Future Prospects. Molecules 2024; 29:3318. [PMID: 39064897 PMCID: PMC11279653 DOI: 10.3390/molecules29143318] [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: 06/22/2024] [Revised: 07/08/2024] [Accepted: 07/12/2024] [Indexed: 07/28/2024] Open
Abstract
The nutrients present in food are not only prone to a series of physicochemical reactions but also provide conditions for the growth and reproduction of foodborne microorganisms. In recent years, many innovative methods from different fields have been introduced into food preservation, which extends the shelf life while maximizing the preservation of the original ingredients and properties of food. In this field, there is a lack of a systematic summary of new technologies emerging. In view of this, we overview the innovative methods applied to the field of food preservation in recent 3 years, focusing on a variety of technological approaches such as antimicrobial photodynamic therapy based on nanotechnology, electromagnetic radiation sterilization based on radiation technology, and antimicrobial peptides based on biomolecules. We also discuss the preservation mechanism and the application of the different methods to specific categories of products. We evaluated their advantages and limitations in the food industry, describing their development prospects. In addition, as microorganisms are the main causes of food spoilage, our review also has reference significance for clinical antibacterial treatment.
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Affiliation(s)
- Zejing Chu
- College of Food Science and Engineering, Jilin University, Changchun 130062, China;
| | - Hongsu Wang
- College of Food Science and Engineering, Jilin University, Changchun 130062, China;
| | - Biao Dong
- College of Electronic Science and Engineering, Jilin University, Changchun 130062, China
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4
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Kang Y, Zhang H, Wang X, Yang Y, Jia Q. MMDB: Multimodal dual-branch model for multi-functional bioactive peptide prediction. Anal Biochem 2024; 690:115491. [PMID: 38460901 DOI: 10.1016/j.ab.2024.115491] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2023] [Revised: 01/21/2024] [Accepted: 02/19/2024] [Indexed: 03/11/2024]
Abstract
Bioactive peptides can hinder oxidative processes and microbial spoilage in foodstuffs and play important roles in treating diverse diseases and disorders. While most of the methods focus on single-functional bioactive peptides and have obtained promising prediction performance, it is still a significant challenge to accurately detect complex and diverse functions simultaneously with the quick increase of multi-functional bioactive peptides. In contrast to previous research on multi-functional bioactive peptide prediction based solely on sequence, we propose a novel multimodal dual-branch (MMDB) lightweight deep learning model that designs two different branches to effectively capture the complementary information of peptide sequence and structural properties. Specifically, a multi-scale dilated convolution with Bi-LSTM branch is presented to effectively model the different scales sequence properties of peptides while a multi-layer convolution branch is proposed to capture structural information. To the best of our knowledge, this is the first effective extraction of peptide sequence features using multi-scale dilated convolution without parameter increase. Multimodal features from both branches are integrated via a fully connected layer for multi-label classification. Compared to state-of-the-art methods, our MMDB model exhibits competitive results across metrics, with a 9.1% Coverage increase and 5.3% and 3.5% improvements in Precision and Accuracy, respectively.
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Affiliation(s)
- Yan Kang
- National Pilot School of Software, Yunnan University, Kunming, 650091, Yunnan, China; Yunnan Key Laboratory of Software Engineering, China
| | - Huadong Zhang
- National Pilot School of Software, Yunnan University, Kunming, 650091, Yunnan, China
| | - Xinchao Wang
- National Pilot School of Software, Yunnan University, Kunming, 650091, Yunnan, China
| | - Yun Yang
- National Pilot School of Software, Yunnan University, Kunming, 650091, Yunnan, China; Yunnan Key Laboratory of Software Engineering, China.
| | - Qi Jia
- School of Information Science, Yunnan University, Kunming, 650091, Yunnan, China
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5
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Yang Y, Huang L, Huang Z, Ren Y, Xiong Y, Xu Z, Chi Y. Food-derived peptides unleashed: emerging roles as food additives beyond bioactivities. Crit Rev Food Sci Nutr 2024:1-22. [PMID: 38889067 DOI: 10.1080/10408398.2024.2360074] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/20/2024]
Abstract
Innovating food additives stands as a cornerstone for the sustainable evolution of future food systems. Peptides derived from food proteins exhibit a rich array of physicochemical and biological attributes crucial for preserving the appearance, flavor, texture, and nutritional integrity of foods. Leveraging these peptides as raw materials holds great promise for the development of novel food additives. While numerous studies underscore the potential of peptides as food additives, existing reviews predominantly focus on their biotic applications, leaving a notable gap in the discourse around their abiotic functionalities, such as their physicochemical properties. Addressing this gap, this review offers a comprehensive survey of peptide-derived food additives in food systems, accentuating the application of peptides' abiotic properties. It furnishes a thorough exploration of the underlying mechanisms and diverse applications of peptide-derived food additives, while also delineating the challenges encountered and prospects for future applications. This well-time review will set the stage for a deeper understanding of peptide-derived food additives.
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Affiliation(s)
- Yanli Yang
- Innovation Center for Advanced Brewing Science and Technology, College of Biomass Science and Engineering, Sichuan University, Chengdu, China
| | - Lunjie Huang
- Innovation Center for Advanced Brewing Science and Technology, College of Biomass Science and Engineering, Sichuan University, Chengdu, China
| | - Zhangjun Huang
- National Engineering Research Center, Luzhou Laojiao Co. Ltd, Luzhou, China
- Luzhou Pinchuang Technology Co. Ltd., National Engineering Research Center of Solid-State Brewing, Luzhou, China
| | - Yao Ren
- Innovation Center for Advanced Brewing Science and Technology, College of Biomass Science and Engineering, Sichuan University, Chengdu, China
| | - Yanfei Xiong
- National Engineering Research Center, Luzhou Laojiao Co. Ltd, Luzhou, China
- Luzhou Pinchuang Technology Co. Ltd., National Engineering Research Center of Solid-State Brewing, Luzhou, China
| | - Zhenghong Xu
- Innovation Center for Advanced Brewing Science and Technology, College of Biomass Science and Engineering, Sichuan University, Chengdu, China
| | - Yuanlong Chi
- Innovation Center for Advanced Brewing Science and Technology, College of Biomass Science and Engineering, Sichuan University, Chengdu, China
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Elnar AG, Kim GB. In Vitro and In Silico Characterization of N-Formylated Two-Peptide Bacteriocin from Enterococcus faecalis CAUM157 with Anti-Listeria Activity. Probiotics Antimicrob Proteins 2024:10.1007/s12602-024-10265-9. [PMID: 38743207 DOI: 10.1007/s12602-024-10265-9] [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] [Accepted: 04/17/2024] [Indexed: 05/16/2024]
Abstract
Enterococcus faecalis CAUM157 (KACC 81148BP), a Gram-positive bacteria isolated from raw cow's milk, was studied for its bacteriocin production. The antimicrobial activity of CAUM157 was attributed to a two-peptide class IIb bacteriocin with potent activity against food-borne pathogen Listeria monocytogenes and periodontal disease-causing pathogens (Prevotella intermedia KCTC 15693 T and Fusobacterium nucleatum KCTC 2488 T). M157 bacteriocins exhibit high temperature and pH stability and resist hydrolytic enzyme degradation and detergent denaturation, potentially due to their structural conformation. Based on amino acid sequence, M157A and M157B were predicted to be 5.176 kDa and 5.182 kDa in size, respectively. However, purified bacteriocins and chemically synthesized N-formylated M157 peptides both showed 5.204 kDa (M157A) and 5.209 kDa (M157B) molecular mass, confirming the formylation of the N-terminal methionine of both peptides produced by strain CAUM157. Furthermore, the strain demonstrated favorable growth and fermentation with minimal bacteriocin production when cultured in whey-based media, whereas a 1.0% tryptone or soytone supplementation resulted in higher bacteriocin production. Although Ent. faecalis CAUM157 innately harbors genes for virulence factors and antimicrobial resistance (e.g., tetracycline and erythromycin), its bacteriocin production is valuable in circumventing the need for live microorganisms, particularly in food applications for pathogen control.
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Affiliation(s)
- Arxel G Elnar
- Department of Animal Science and Technology, Chung-Ang University, Anseong, 17546, Republic of Korea
| | - Geun-Bae Kim
- Department of Animal Science and Technology, Chung-Ang University, Anseong, 17546, Republic of Korea.
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7
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Yuan L, Wang K, Fang Y, Xu X, Chen Y, Zhao D, Lu K. Interaction of Cecropin A (1-7) Analogs with DNA Analyzed by Multi-spectroscopic Methods. Protein J 2024; 43:274-282. [PMID: 38265732 DOI: 10.1007/s10930-023-10177-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 12/12/2023] [Indexed: 01/25/2024]
Abstract
Cecropin A (1-7) is a cationic antimicrobial peptide which contain lots of basic amino acids. To understand the effect of basic amino acids on cecropin A (1-7), analogues CA2, CA3 and CA4 which have more arginine or lysine at the N-terminal or C-terminal were designed and synthesized. The interaction of cecropin A (1-7) and its analogs with DNA was studied using ultraviolet-visible spectroscopy, fluorescence spectroscopy and circular dichroism spectroscopy. Multispectral analysis showed that basic amino acids improved the interaction between the analogues and DNA. The interaction between CA4 and DNA is most pronounced. Fluorescence spectrum indicated that Ksv value of CA4 is 1.19 × 105 L mol-1 compared to original peptide cecropin A (1-7) of 3.73 × 104 L mol-1. The results of antimicrobial experiments with cecropin A (1-7) and its analogues showed that basic amino acids enhanced the antimicrobial effect of the analogues. The antimicrobial activity of CA4 against E. coli was eightfold higher than that of cecropin A (1-7). The importance of basic amino acid in peptides is revealed and provides useful information for subsequent studies of antimicrobial peptides.
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Affiliation(s)
- Libo Yuan
- College of Chemistry and Chemical Engineering, Henan University of Technology, Zhengzhou, 450001, People's Republic of China.
| | - Ke Wang
- College of Chemistry and Chemical Engineering, Henan University of Technology, Zhengzhou, 450001, People's Republic of China
| | - Yuan Fang
- Pharmacy Department, Zhengzhou People's Hospital, Zhengzhou, 450003, People's Republic of China.
| | - Xiujuan Xu
- College of Chemistry and Chemical Engineering, Henan University of Technology, Zhengzhou, 450001, People's Republic of China
| | - Yingcun Chen
- College of Chemistry and Chemical Engineering, Henan University of Technology, Zhengzhou, 450001, People's Republic of China
| | - Dongxin Zhao
- College of Chemistry and Chemical Engineering, Henan University of Technology, Zhengzhou, 450001, People's Republic of China
| | - Kui Lu
- College of Chemistry and Chemical Engineering, Henan University of Technology, Zhengzhou, 450001, People's Republic of China.
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8
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Yao FH, Liang X, Qi SH. Two new linear peptides from the marine-derived fungus Penicillium sp. SCSIO 41512. JOURNAL OF ASIAN NATURAL PRODUCTS RESEARCH 2023; 25:941-948. [PMID: 36916424 DOI: 10.1080/10286020.2023.2189107] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/21/2022] [Revised: 03/06/2023] [Accepted: 03/06/2023] [Indexed: 06/18/2023]
Abstract
Two new linear peptides, penicamides A and B (1 and 2), together with four known analogous were isolated from the extracts of the marine-derived fungus Penicillium sp. SCSIO 41512. Their structures were elucidated by analysis of 1D/2D NMR data and HRESI-MS. Their absolute configurations were established by Marfey's methods and quantum chemical calculations.
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Affiliation(s)
- Fei-Hua Yao
- CAS Key Laboratory of Tropical Marine Bio-resources and Ecology, South China Sea Institute of Oceanology, Chinese Academy of Sciences, Guangzhou 510301, China
- University of Chinese Academy of Sciences, Beijing 100049, China
| | - Xiao Liang
- CAS Key Laboratory of Tropical Marine Bio-resources and Ecology, South China Sea Institute of Oceanology, Chinese Academy of Sciences, Guangzhou 510301, China
| | - Shu-Hua Qi
- CAS Key Laboratory of Tropical Marine Bio-resources and Ecology, South China Sea Institute of Oceanology, Chinese Academy of Sciences, Guangzhou 510301, China
- Southern Marine Science and Engineering Guangdong Laboratory (Guangzhou), Guangzhou 511458, China
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9
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Maky MA, Zendo T. Identification of a Novel Bioactive Peptide Derived from Frozen Chicken Breast Hydrolysate and the Utilization of Hydrolysates as Biopreservatives. BIOLOGY 2023; 12:1218. [PMID: 37759617 PMCID: PMC10525312 DOI: 10.3390/biology12091218] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/21/2023] [Revised: 08/29/2023] [Accepted: 09/05/2023] [Indexed: 09/29/2023]
Abstract
Frozen chicken breast was hydrolyzed by treatment with thermolysin enzyme to obtain a chicken hydrolysate containing bioactive peptides. After that, a peptide was purified from the chicken hydrolysate utilizing a Sep-Pak C18 cartridge and reversed-phase high-performance liquid chromatography (RP-HPLC). The molecular weight of the chicken peptide was 2766.8. Protein sequence analysis showed that the peptide was composed of 25 amino acid residues. The peptide, designated as C25, demonstrated an inhibitory action on the angiotensin-converting enzyme (ACE) with a half maximal inhibitory concentration (IC50) value of 1.11 µg/mL. Interestingly, C25 showed antimicrobial activity against multi-drug resistant bacteria Proteus vulgaris F24B and Escherichia coli JM109, both with MIC values of 24 µg/mL. The chicken hydrolysate showed antioxidant activity with an IC50 value of 348.67 µg/mL. Furthermore, the proliferation of aerobic bacteria and Enterobacteriaceae as well as lipid oxidation were significantly reduced when the chicken hydrolysate was used as a natural preservative during cold storage of chicken breasts. Hydrolysates derived from muscle sources have the potential to be used in formulated food products and to contribute positively to human health.
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Affiliation(s)
- Mohamed Abdelfattah Maky
- Laboratory of Microbial Technology, Division of Systems Bioengineering, Department of Bioscience and Biotechnology, Faculty of Agriculture, Graduate School, Kyushu University, 744 Motooka, Nishi-ku, Fukuoka 819-0395, Japan;
- Department of Food Hygiene and Control, Faculty of Veterinary Medicine, South Valley University, Qena 83523, Egypt
| | - Takeshi Zendo
- Laboratory of Microbial Technology, Division of Systems Bioengineering, Department of Bioscience and Biotechnology, Faculty of Agriculture, Graduate School, Kyushu University, 744 Motooka, Nishi-ku, Fukuoka 819-0395, Japan;
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10
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Wang X, Li Y, Liu S, Wang H, Chang X, Zhang J. Chestnut Shell Polyphenols Inhibit the Growth of Three Food-Spoilage Bacteria by Regulating Key Enzymes of Metabolism. Foods 2023; 12:3312. [PMID: 37685244 PMCID: PMC10486611 DOI: 10.3390/foods12173312] [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: 07/23/2023] [Revised: 08/24/2023] [Accepted: 08/31/2023] [Indexed: 09/10/2023] Open
Abstract
The microbial contamination of food poses a threat to human health. Chestnut shells, which are byproducts of chestnut processing, contain polyphenols that exert various physiological effects, and thus have the potential to be used in food preservation. This study investigates the bacteriostatic effect and mechanism(s) of the action of chestnut shell polyphenols (CSPs) on three food-spoilage bacteria, namely Bacillus subtilis, Pseudomonas fragi, and Escherichia coli. To this end, the effect of CSPs on the ultrastructure of each bacterium was determined using scanning electron microscopy and transmission electron microscopy. Moreover, gene expression was analyzed using RT-qPCR. Subsequent molecular docking analysis was employed to elucidate the mechanism of action employed by CSPs via the inhibition of key enzymes. Ultrastructure analysis showed that CSPs damaged the bacterial cell wall and increased permeability. At 0.313 mg/mL, CSPs significantly increased the activity of alkaline phosphatase and lactate dehydrogenase, as well as protein leakage (p < 0.05), whereas the activity of the tricarboxylic acid (TCA) cycle enzymes, isocitrate dehydrogenase and α-ketoglutarate dehydrogenase, were inhibited (p < 0.05). The expression levels of the TCA-related genes gltA, icd, sucA, atpA, citA, odhA, IS178_RS16090, and IS178_RS16290 are also significantly downregulated by CSP treatment (p < 0.05). Moreover, CSPs inhibit respiration and energy metabolism, including ATPase activity and adenosine triphosphate (ATP) synthesis (p < 0.05). Molecular docking determined that proanthocyanidins B1 and C1, the main components of CSPs, are responsible for the antibacterial activity. Therefore, as natural antibacterial substances, CSPs have considerable potential for development and application as natural food preservatives.
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Affiliation(s)
- Xinfang Wang
- College of Food Science & Technology, Hebei Normal University of Science and Technology, Qinhuangdao 066004, China
| | - Yue Li
- College of Food Science & Technology, Hebei Normal University of Science and Technology, Qinhuangdao 066004, China
| | - Suwen Liu
- College of Food Science & Technology, Hebei Normal University of Science and Technology, Qinhuangdao 066004, China
- Engineering Research Center of Chestnut Industry Technology of Ministry of Education, Hebei Normal University of Science and Technology, Qinhuangdao 066004, China
| | - Hao Wang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology (TUST), Tianjin 300457, China
| | - Xuedong Chang
- Engineering Research Center of Chestnut Industry Technology of Ministry of Education, Hebei Normal University of Science and Technology, Qinhuangdao 066004, China
| | - Jingzheng Zhang
- Engineering Research Center of Chestnut Industry Technology of Ministry of Education, Hebei Normal University of Science and Technology, Qinhuangdao 066004, China
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11
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Qin CC, Abdalkarim SYH, Yang MC, Dong YJ, Yu HY, Ge D. All-naturally structured tough, ultrathin, and washable dual-use composite for fruits preservation with high biosafety evaluation. Int J Biol Macromol 2023; 247:125828. [PMID: 37453633 DOI: 10.1016/j.ijbiomac.2023.125828] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2023] [Revised: 07/11/2023] [Accepted: 07/12/2023] [Indexed: 07/18/2023]
Abstract
This work develops a sustainable and global strategy to enhance fruit preservation efficacy. The dual-use composite coating or film comprises silk fibroin/cellulose nanocrystals (SF/CNC) with superior ductility through a synergistic plasticizing effect of glycerol and natural aloe-emodin powder (AE) as antimicrobial agents. To confirm our strategy, two common fruit preservation materials (edible surface coating-SCA-CS; packaging film-SCA-PF) and five different fruits (strawberries, bananas, apples, blueberries, and guavas) have been used. Moreover, SCA-CS coating with antibacterial and antioxidant activities formed an ultrathin layer on the fruit's surfaces with a thickness of 7.7 μm and could be easily washable. Therefore, bananas and strawberries' shelf-life with SCA-CS coating can be extended for 9 days and 6 days, respectively. The discharge water of SCA-CS has excellent biosafety in an indoor environment with no threat to plant health (microgreens bean sprouts germination as a case study). The plant exhibited positive results within 15 days, and leaves maintained their green color with a germination rate of 97.6 %. The toughness of SCA-PF film increased by 14,685.7 % with a water vapor transmission rate (WPTR) of 17 g mm m-2 day-1, which confirms that the concept of SCA-PF film and SCA-CS coating are feasible to be used for fruit preservation/packaging.
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Affiliation(s)
- Cong Cong Qin
- The Key Laboratory of Advanced Textile Materials and Manufacturing Technology of Ministry of Education, Zhejiang Sci-Tech University, Xia sha Higher Education Park Avenue 2 No.928, Hangzhou 310018, China
| | - Somia Yassin Hussain Abdalkarim
- The Key Laboratory of Advanced Textile Materials and Manufacturing Technology of Ministry of Education, Zhejiang Sci-Tech University, Xia sha Higher Education Park Avenue 2 No.928, Hangzhou 310018, China.
| | - Ming Chen Yang
- The Key Laboratory of Advanced Textile Materials and Manufacturing Technology of Ministry of Education, Zhejiang Sci-Tech University, Xia sha Higher Education Park Avenue 2 No.928, Hangzhou 310018, China
| | - Yan Juan Dong
- The Key Laboratory of Advanced Textile Materials and Manufacturing Technology of Ministry of Education, Zhejiang Sci-Tech University, Xia sha Higher Education Park Avenue 2 No.928, Hangzhou 310018, China
| | - Hou-Yong Yu
- The Key Laboratory of Advanced Textile Materials and Manufacturing Technology of Ministry of Education, Zhejiang Sci-Tech University, Xia sha Higher Education Park Avenue 2 No.928, Hangzhou 310018, China; Department of Chemical Engineering, Waterloo Institute for Nanotechnology, University of Waterloo, 200 University Avenue West, Waterloo N2L 3G1, Ontario, Canada.
| | - Dan Ge
- The Key Laboratory of Advanced Textile Materials and Manufacturing Technology of Ministry of Education, Zhejiang Sci-Tech University, Xia sha Higher Education Park Avenue 2 No.928, Hangzhou 310018, China
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12
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Barman P, Joshi S, Sharma S, Preet S, Sharma S, Saini A. Strategic Approaches to Improvise Peptide Drugs as Next Generation Therapeutics. Int J Pept Res Ther 2023; 29:61. [PMID: 37251528 PMCID: PMC10206374 DOI: 10.1007/s10989-023-10524-3] [Citation(s) in RCA: 23] [Impact Index Per Article: 23.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 04/20/2023] [Indexed: 05/31/2023]
Abstract
In recent years, the occurrence of a wide variety of drug-resistant diseases has led to an increase in interest in alternate therapies. Peptide-based drugs as an alternate therapy hold researchers' attention in various therapeutic fields such as neurology, dermatology, oncology, metabolic diseases, etc. Previously, they had been overlooked by pharmaceutical companies due to certain limitations such as proteolytic degradation, poor membrane permeability, low oral bioavailability, shorter half-life, and poor target specificity. Over the last two decades, these limitations have been countered by introducing various modification strategies such as backbone and side-chain modifications, amino acid substitution, etc. which improve their functionality. This has led to a substantial interest of researchers and pharmaceutical companies, moving the next generation of these therapeutics from fundamental research to the market. Various chemical and computational approaches are aiding the production of more stable and long-lasting peptides guiding the formulation of novel and advanced therapeutic agents. However, there is not a single article that talks about various peptide design approaches i.e., in-silico and in-vitro along with their applications and strategies to improve their efficacy. In this review, we try to bring different aspects of peptide-based therapeutics under one article with a clear focus to cover the missing links in the literature. This review draws emphasis on various in-silico approaches and modification-based peptide design strategies. It also highlights the recent progress made in peptide delivery methods important for their enhanced clinical efficacy. The article would provide a bird's-eye view to researchers aiming to develop peptides with therapeutic applications. Graphical Abstract
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Affiliation(s)
- Panchali Barman
- Institute of Forensic Science and Criminology (UIEAST), Panjab University, Sector 14, Chandigarh, 160014 India
| | - Shubhi Joshi
- Energy Research Centre, Panjab University, Sector 14, Chandigarh, 160014 India
| | - Sheetal Sharma
- Department of Biophysics, Panjab University, Sector 25, Chandigarh, U.T 160014 India
| | - Simran Preet
- Department of Biophysics, Panjab University, Sector 25, Chandigarh, U.T 160014 India
| | - Shweta Sharma
- Institute of Forensic Science and Criminology (UIEAST), Panjab University, Sector 14, Chandigarh, 160014 India
| | - Avneet Saini
- Department of Biophysics, Panjab University, Sector 25, Chandigarh, U.T 160014 India
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13
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Eghbal N, Viton C, Gharsallaoui A. Nano and microencapsulation of bacteriocins for food applications: A review. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102173] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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14
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Baindara P, Mandal SM. Plant-Derived Antimicrobial Peptides: Novel Preservatives for the Food Industry. Foods 2022; 11:foods11162415. [PMID: 36010415 PMCID: PMC9407122 DOI: 10.3390/foods11162415] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2022] [Revised: 08/01/2022] [Accepted: 08/08/2022] [Indexed: 11/18/2022] Open
Abstract
Food spoilage is a widespread issue brought on by the undesired growth of microbes in food products. Thousands of tons of usable food or food products are wasted every day due to rotting in different parts of the world. Several food preservation techniques are employed to prevent food from rotting, including the use of natural or manufactured chemicals or substances; however, the issue persists. One strategy for halting food deterioration is the use of plant-derived antimicrobial peptides (AMPs), which have been investigated for possible bioactivities against a range of human, plant, and food pathogens. The food industry may be able to benefit from the development of synthetic AMPs, produced from plants that have higher bioactivity, better stability, and decreased cytotoxicity as a means of food preservation. In order to exploit plant-derived AMPs in various food preservation techniques, in this review, we also outline the difficulties in developing AMPs for use as commercial food preservatives. Nevertheless, as technology advances, it will soon be possible to fully explore the promise of plant-derived AMPs as food preservatives.
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Affiliation(s)
- Piyush Baindara
- Departments of Molecular Microbiology & Immunology, School of Medicine, University of Missouri, Columbia, MO 65211, USA
- Correspondence:
| | - Santi M. Mandal
- Central Research Facility, Indian Institute of Technology Kharagpur, Kharagpur 721302, West Bengal, India
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15
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Li M, Fan W, Xu Y. Comprehensive Identification of Short and Medium-Sized Peptides from Pixian Broad Bean Paste Protein Hydrolysates Using UPLC-Q-TOF-MS and UHPLC-Q Exactive HF-X. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:8288-8299. [PMID: 35785966 DOI: 10.1021/acs.jafc.2c02487] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
Pixian broad bean paste (PBBP) is an indispensable food widely used in many East Asian countries, yet the knowledge about bioactive peptides released from parent proteins by enzymatic hydrolysis is limited. A total of 5867 low-molecular weight peptides were identified in the highly bioactive subfractions of the PBBP alcalase hydrolysates using traditional and peptidomics approaches. 19 short peptides (3-5 amino acids) were identified by ultra-performance liquid chromatography quadrupole time-of-flight mass spectrometry, including 5 tripeptides, 8 tetrapeptides, and 6 pentapeptides. 5848 medium-sized peptides (6-10 amino acids) were characterized using the peptidomics approach, including 1484 hexapeptides, 1217 heptapeptides, 1634 octapeptides, 927 nonapeptides, and 586 decapeptides. The comprehensive method can be used for the investigation of bioactive peptides in complex food matrices.
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Affiliation(s)
- Mingyang Li
- Lab of Brewing Microbiology and Applied Enzymology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, P. R. China
- Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, P. R. China
| | - Wenlai Fan
- Lab of Brewing Microbiology and Applied Enzymology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, P. R. China
- Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, P. R. China
| | - Yan Xu
- Lab of Brewing Microbiology and Applied Enzymology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, P. R. China
- Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, P. R. China
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16
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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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17
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MPMABP: A CNN and Bi-LSTM-Based Method for Predicting Multi-Activities of Bioactive Peptides. Pharmaceuticals (Basel) 2022; 15:ph15060707. [PMID: 35745625 PMCID: PMC9231127 DOI: 10.3390/ph15060707] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2022] [Revised: 05/23/2022] [Accepted: 05/30/2022] [Indexed: 12/30/2022] Open
Abstract
Bioactive peptides are typically small functional peptides with 2–20 amino acid residues and play versatile roles in metabolic and biological processes. Bioactive peptides are multi-functional, so it is vastly challenging to accurately detect all their functions simultaneously. We proposed a convolution neural network (CNN) and bi-directional long short-term memory (Bi-LSTM)-based deep learning method (called MPMABP) for recognizing multi-activities of bioactive peptides. The MPMABP stacked five CNNs at different scales, and used the residual network to preserve the information from loss. The empirical results showed that the MPMABP is superior to the state-of-the-art methods. Analysis on the distribution of amino acids indicated that the lysine preferred to appear in the anti-cancer peptide, the leucine in the anti-diabetic peptide, and the proline in the anti-hypertensive peptide. The method and analysis are beneficial to recognize multi-activities of bioactive peptides.
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18
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Kim MJ, Chilakala R, Jo HG, Lee SJ, Lee DS, Cheong SH. Anti-Obesity and Anti-Hyperglycemic Effects of Meretrix lusoria Protamex Hydrolysate in ob/ob Mice. Int J Mol Sci 2022; 23:ijms23074015. [PMID: 35409375 PMCID: PMC8999646 DOI: 10.3390/ijms23074015] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2022] [Revised: 04/01/2022] [Accepted: 04/02/2022] [Indexed: 12/27/2022] Open
Abstract
Meretrix lusoria (M. lusoria) is an economically important shellfish which is widely distributed in South Eastern Asia that contains bioactive peptides, proteins, and enzymes. In the present study, the extracted meat content of M. lusoria was enzymatic hydrolyzed using four different commercial proteases (neutrase, protamex, alcalase, and flavourzyme). Among the enzymatic hydrolysates, M. lusoria protamex hydrolysate (MLPH) fraction with MW ≤ 1 kDa exhibited the highest free radical scavenging ability. The MLPH fraction was further purified and an amino acid sequence (KDLEL, 617.35 Da) was identified by LC-MS/MS analysis. The purpose of this study was to investigate the anti-obesity and anti-hyperglycemic effects of MLPH containing antioxidant peptides using ob/ob mice. Treatment with MLPH for 6 weeks reduced body and organ weight and ameliorated the effects of hepatic steatosis and epididymal fat, including a constructive effect on hepatic and serum marker parameters. Moreover, hepatic antioxidant enzyme activities were upregulated and impaired glucose tolerance was improved in obese control mice. In addition, MLPH treatment markedly suppressed mRNA expression related to lipogenesis and hyperglycemia through activation of AMPK phosphorylation. These findings suggest that MLPH has anti-obesity and anti-hyperglycemic potential and could be effectively applied as a functional food ingredient or pharmaceutical.
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Affiliation(s)
- Min Ju Kim
- Department of Marine Bio-Food Sciences, College of Fisheries and Ocean Sciences, Chonnam National University, Yeosu 59626, Korea; (M.J.K.); (R.C.); (H.G.J.)
| | - Ramakrishna Chilakala
- Department of Marine Bio-Food Sciences, College of Fisheries and Ocean Sciences, Chonnam National University, Yeosu 59626, Korea; (M.J.K.); (R.C.); (H.G.J.)
| | - Hee Geun Jo
- Department of Marine Bio-Food Sciences, College of Fisheries and Ocean Sciences, Chonnam National University, Yeosu 59626, Korea; (M.J.K.); (R.C.); (H.G.J.)
| | - Seung-Jae Lee
- Immunoregulatory Material Research Center, Korea Research Institute of Bioscience and Biotechnology (KRIBB), Jeongeup 56212, Korea;
| | - Dong-Sung Lee
- Department of Pharmacy, College of Pharmacy, Chosun University, Dong-gu, Gwangju 61452, Korea;
| | - Sun Hee Cheong
- Department of Marine Bio-Food Sciences, College of Fisheries and Ocean Sciences, Chonnam National University, Yeosu 59626, Korea; (M.J.K.); (R.C.); (H.G.J.)
- Correspondence: ; Tel.: +82-61-659-7215; Fax: +82-61-659-7219
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19
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Zhang Y, Spitzer L, Rui X, Fernandes SCM, Vaugeois R, Simpson BK. Evaluation of the Preservation and Digestion of Seal Meat Processed with Heating and Antioxidant Seal Meat Hydrolysates. Mar Drugs 2022; 20:md20030204. [PMID: 35323504 PMCID: PMC8953424 DOI: 10.3390/md20030204] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2022] [Revised: 02/22/2022] [Accepted: 03/08/2022] [Indexed: 11/18/2022] Open
Abstract
Seal meat is of high nutritive value but is not highly exploited for human food due to ethical issues, undesirable flavors, and loss of nutrients during the processing/cooking step. In this work, commercially available processed seal meat was treated with its hydrolysates as preservatives with the aim of improving nutrient bioavailability. The contents of the nutrients were analyzed after digestion using a simulated dynamic digestion model, and the effects of different processing conditions, i.e., low-temperature processing and storage (25 °C) and high-temperature cooking (100 °C), of seal meat were investigated. Hydrolysates with antioxidant activity decreased the amounts of the less desirable Fe3+ ions in the seal meat digests. After treatment with hydrolysates at room temperature, a much higher total Fe content of 781.99 mg/kg was observed compared to other treatment conditions. The release of amino acids increased with temperature and was 520.54 mg/g for the hydrolysate-treated sample versus 413.12 mg/g for the control seal meat sample treated in buffer. Overall, this study provides useful data on the potential use of seal meat as a food product with high nutritive value and seal meat hydrolysates with antioxidant activity as preservatives to control oxidation in food.
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Affiliation(s)
- Yi Zhang
- Department of Food and Science and Agricultural Chemistry, McGill University, Ste-Anne-de-Bellevue, QC H9X 3V9, Canada
- E2S UPPA, CNRS, IPREM, Université de Pau et des Pays de l’Adour, 64000 Pau, France; (L.S.); (S.C.M.F.)
- Correspondence: (Y.Z.); (B.K.S.); Tel.: +1-514-398-7737 (B.K.S.)
| | - Lea Spitzer
- E2S UPPA, CNRS, IPREM, Université de Pau et des Pays de l’Adour, 64000 Pau, France; (L.S.); (S.C.M.F.)
| | - Xin Rui
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China;
| | - Susana C. M. Fernandes
- E2S UPPA, CNRS, IPREM, Université de Pau et des Pays de l’Adour, 64000 Pau, France; (L.S.); (S.C.M.F.)
| | - Romy Vaugeois
- Les Entreprises SeaDNA Canada Inc., Sainte-Brigitte-de-Laval, QC G0A 3K0, Canada;
| | - Benjamin K. Simpson
- Department of Food and Science and Agricultural Chemistry, McGill University, Ste-Anne-de-Bellevue, QC H9X 3V9, Canada
- Correspondence: (Y.Z.); (B.K.S.); Tel.: +1-514-398-7737 (B.K.S.)
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20
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Muñoz‐González R, Pino C, Henríquez H, Villanueva F, Riquelme A, Montealegre R, Agostini D, Batista‐González A, Leiva G, Contreras RA. Elucidation of antimicrobial and antioxidant activities of selected plant‐based mayonnaise‐derived essential oils against lactic acid bacteria. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16339] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Rodrigo Muñoz‐González
- Research Unit, Department of Research and Development (R&D) The Not Company SpA Santiago of Chile Chile
| | - Carla Pino
- Research Unit, Department of Research and Development (R&D) The Not Company SpA Santiago of Chile Chile
| | - Héctor Henríquez
- Research Unit, Department of Research and Development (R&D) The Not Company SpA Santiago of Chile Chile
| | - Francisca Villanueva
- Research Unit, Department of Research and Development (R&D) The Not Company SpA Santiago of Chile Chile
| | - Angeline Riquelme
- Research Unit, Department of Research and Development (R&D) The Not Company SpA Santiago of Chile Chile
| | - Romina Montealegre
- Research Unit, Department of Research and Development (R&D) The Not Company SpA Santiago of Chile Chile
| | - Davide Agostini
- Research Unit, Department of Research and Development (R&D) The Not Company SpA Santiago of Chile Chile
- Wageningen University and Research Wageningen The Netherlands
| | - Ana Batista‐González
- Research Unit, Department of Research and Development (R&D) The Not Company SpA Santiago of Chile Chile
| | - Gabriela Leiva
- Research Unit, Department of Research and Development (R&D) The Not Company SpA Santiago of Chile Chile
| | - Rodrigo A. Contreras
- Research Unit, Department of Research and Development (R&D) The Not Company SpA Santiago of Chile Chile
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