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Hassan A, Hamid FS, Pariatamby A, Ossai IC, Ahmed A, Barasarathi J, Auta HS. Influence of bioaugmented fungi on tolerance, growth and phytoremediation ability of Prosopis juliflora Sw. DC in heavy metal-polluted landfill soil. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2024; 31:28671-28694. [PMID: 38561536 DOI: 10.1007/s11356-024-33018-1] [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: 09/19/2023] [Accepted: 03/16/2024] [Indexed: 04/04/2024]
Abstract
The research aimed to determine the influence of endophytic fungi on tolerance, growth and phytoremediation ability of Prosopis juliflora in heavy metal-polluted landfill soil. A consortium of 13 fungal isolates as well as Prosopis juliflora Sw. DC was used to decontaminate heavy metal-polluted landfill soil. Enhanced plant growth (biomass and root and shoot lengths) and production of carotenoids, chlorophyll and amino acids L-phenylalanine and L-leucine that are known to enhance growth were found in the treated P. juliflora. Better accumulations of heavy metals were observed in fungi-treated P. juliflora over the untreated one. An upregulated activity of peroxidase, catalase and ascorbate peroxidase was recorded in fungi-treated P. juliflora. Additionally, other metabolites, such as glutathione, 3,5,7,2',5'-pentahydroxyflavone, 5,2'-dihydroxyflavone and 5,7,2',3'-tetrahydroxyflavone, and small peptides, which include Lys Gln Ile, Ser Arg Ala, Asp Arg Gly, Arg Ser Ser, His His Arg, Arg Thr Glu, Thr Arg Asp and Ser Pro Arg, were also detected. These provide defence supports to P. juliflora against toxic metals. Inoculating the plant with the fungi improved its growth, metal accumulation as well as tolerance against heavy metal toxicity. Such a combination can be used as an effective strategy for the bioremediation of metal-polluted soil.
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Affiliation(s)
- Auwalu Hassan
- Institute of Biological Sciences, Faculty of Science, University of Malaya, 50603, Kuala Lumpur, Malaysia.
- Center for Research in Waste Management, Faculty of Science, University of Malaya, 50603, Kuala Lumpur, Malaysia.
- Department of Biological Sciences, Faculty of Science, Federal University of Kashere, Kashere, Gombe State, Nigeria.
| | - Fauziah Shahul Hamid
- Institute of Biological Sciences, Faculty of Science, University of Malaya, 50603, Kuala Lumpur, Malaysia
- Center for Research in Waste Management, Faculty of Science, University of Malaya, 50603, Kuala Lumpur, Malaysia
| | - Agamuthu Pariatamby
- Jeffrey Sachs Center On Sustainable Development, Sunway University, Sunway, Malaysia
| | - Innocent Chukwunonso Ossai
- Institute of Biological Sciences, Faculty of Science, University of Malaya, 50603, Kuala Lumpur, Malaysia
- Center for Research in Waste Management, Faculty of Science, University of Malaya, 50603, Kuala Lumpur, Malaysia
| | - Aziz Ahmed
- Institute of Biological Sciences, Faculty of Science, University of Malaya, 50603, Kuala Lumpur, Malaysia
- Center for Research in Waste Management, Faculty of Science, University of Malaya, 50603, Kuala Lumpur, Malaysia
- Faculty of Marine Sciences, Lasbela University of Agriculture, Water and Marine Sciences, Uthal, Balochistan, Pakistan
| | - Jayanthi Barasarathi
- Faculty of Health and Life Sciences (FHLS), INTI International University, Pesiaran Perdana BBN, Nilai, Negeri Sambilan, Malaysia
| | - Helen Shnada Auta
- Department of Microbiology, Federal University of Technology, Minna, Niger State, Nigeria
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Zhu Z, Pan F, Wang O, Zhao L, Zhao L. Antibacterial Effect of Sesame Protein-Derived Peptides against Escherichia coli and Staphylococcus aureus: In Silico and In Vitro Analysis. Nutrients 2024; 16:175. [PMID: 38202004 PMCID: PMC10780390 DOI: 10.3390/nu16010175] [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] [Received: 11/07/2023] [Revised: 01/02/2024] [Accepted: 01/03/2024] [Indexed: 01/12/2024] Open
Abstract
This study aimed to screen out antibacterial peptides derived from sesame (Sesamum indicum L.) through in silico and in vitro methods. In silico proteolysis of sesame proteins with pepsin, trypsin, and chymotrypsin was performed with the online server BIOPEP-UWM. The CAMPR3 online server was used to predict the antimicrobial effect of peptides. The ToxinPred, PepCalc, and AllergenFP tools were utilized to forecast the physicochemical properties, toxicity, and allergen of the peptides. Molecular docking analysis showed that six cationic antimicrobial peptides could directly interact with the key sites of dihydropteroate synthase, whereas Ala-Gly-Gly-Val-Pro-Arg and Ser-Thr-Ile-Arg exhibited the strongest binding affinity. In vitro antibacterial experiment showed the minimum inhibitory concentration (MIC) of Ser-Thr-Ile-Arg against Escherichia coli and Staphylococcus aureus was 1024 and 512 µg/mL, respectively. Meanwhile, MIC of Ala-Gly-Gly-Val-Pro-Arg against both bacterial species was 512 µg/mL. Our results suggest that peptides from sesame possess the ability to potentially hinder bacterial activity.
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Affiliation(s)
- Zehui Zhu
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China;
| | - Fei Pan
- Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100093, China;
| | - Ou Wang
- National Institute for Nutrition and Health, Chinese Center for Disease Control and Prevention, Beijing 100050, China;
| | - Liang Zhao
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China;
| | - Lei Zhao
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China;
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Zhang X, Qiu H, Ismail BB, He Q, Yang Z, Zou Z, Xiao G, Xu Y, Ye X, Liu D, Guo M. Ultrasonically functionalized chitosan-gallic acid films inactivate Staphylococcus aureus through envelope-disruption under UVA light exposure. Int J Biol Macromol 2024; 255:128217. [PMID: 37992932 DOI: 10.1016/j.ijbiomac.2023.128217] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2023] [Revised: 11/05/2023] [Accepted: 11/16/2023] [Indexed: 11/24/2023]
Abstract
The significant threat of foodborne pathogens contamination has continuously promoted the development of efficient antimicrobial food packaging materials. Here, an antimicrobial film was prepared with gallic acid-grafted-chitosan (CS/GA) that obtained by a two-step ultrasound method. The resultant films exhibited good transparency, improved UV barrier performance, and enhanced mechanical strength. Specifically, with the grafting of 1.2 % GA, the UV blocking ability of CS/GA film at 400 nm was significantly increased by 19.7 % and the tensile strength was nearly two times higher than that of CS film. Moreover, the CS/GA films exhibited an inspiring photoactivated bactericidal ability under 400 nm UVA light irradiation that eradicated almost 99.9 % of Staphylococcus aureus (S. aureus) cells within 60 min. To gain more insights into the antibacterial mechanism, the treated S. aureus cells were further investigated by visualizing bacterial ultrastructure and analyzing membrane properties. The results pointed to the peptidoglycan layer as the primary action target when bacteria come into contact with CS/GA films. Afterward, the intracellular oxidative lesions, disrupted bacterial integrity, and disordered membrane functional properties collectively resulted in eventual cell death. The findings revealed the unique peptidoglycan targeting and membrane disruptive mechanisms of CS/GA films, confirming the application values in controlling foodborne pathogens.
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Affiliation(s)
- Xinhui Zhang
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang University, Hangzhou 310058, China
| | - Han Qiu
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang University, Hangzhou 310058, China
| | - Balarabe B Ismail
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang University, Hangzhou 310058, China
| | - Qiao He
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang University, Hangzhou 310058, China
| | - Zhehao Yang
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang University, Hangzhou 310058, China
| | - Zhipeng Zou
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang University, Hangzhou 310058, China
| | - Gengsheng Xiao
- College of Food Science and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China
| | - Yujuan Xu
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China
| | - Xingqian Ye
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang University, Hangzhou 310058, China
| | - Donghong Liu
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang University, Hangzhou 310058, China
| | - Mingming Guo
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang University, Hangzhou 310058, China.
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Rodrigues F, Cedran M, Bicas J, Sato H. Inhibitory effect of reuterin-producing Limosilactobacillus reuteri and edible alginate-konjac gum film against foodborne pathogens and spoilage microorganisms. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102443] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
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Liu H, Zhang H, Wang Q, Li S, Liu Y, Ma L, Huang Y, Stephen Brennan C, Sun L. Mechanisms underlying the antimicrobial actions of the antimicrobial peptides Asp-Tyr-Asp-Asp and Asp-Asp-Asp-Tyr. Food Res Int 2021; 139:109848. [PMID: 33509471 DOI: 10.1016/j.foodres.2020.109848] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2020] [Revised: 10/16/2020] [Accepted: 10/22/2020] [Indexed: 11/15/2022]
Abstract
The peptides Asp-Tyr-Asp-Asp (DYDD) and Asp-Asp-Asp-Tyr (DDDY) extracted from Dendrobium aphyllum have antimicrobial effects on Escherichia coli, Pseudomonas aeruginosa, and Monilia albicans, but no effects on Bacillus subtilis and Staphylococcus aureus. The effects of a hydrophobic environment on the secondary structures of these molecules were determined using circular dichroism and atomic force microscopy. Although scanning electron microscopy revealed that DDDY was more destructive to membranes than DYDD, both peptides showed antimicrobial effects against three pathogens. The minimum inhibitory concentration (MIC) of DYDD (18.075 mg/mL) against E. coli was higher than that of DDDY (4.519 mg/mL), and the influence of DYDD on the cell surface potential energy of E. coli was also greater (a decrease of 6.4 ± 0.66 mV) than that of DDDY (a decrease of 4.37 ± 0.77 mV). Moreover, the cell membrane damage and content leakage of DYDD-treated E. coli cells were more severe than those observed in the DDDY-treated cells. However, DDDY showed stronger antibacterial activity against P. aeruginosa and M. albicans than DYDD. A molecular dynamic simulation revealed that the mechanisms underlying the interaction between these two peptides and lipid bilayers were remarkably different. Therefore, two separate models were proposed to describe their antimicrobial activities.
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Affiliation(s)
- Huifan Liu
- College of Light Industry and Food, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong 510225, China.
| | - Huanyou Zhang
- College of Light Industry and Food, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong 510225, China
| | - Qin Wang
- College of Light Industry and Food, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong 510225, China.
| | - Sufen Li
- College of Light Industry and Food, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong 510225, China
| | - Yingjun Liu
- College of Light Industry and Food, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong 510225, China
| | - Lukai Ma
- College of Light Industry and Food, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong 510225, China
| | - Yuehuai Huang
- College of Light Industry and Food, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong 510225, China
| | - Charles Stephen Brennan
- Food Science, Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln 7674, New Zealand
| | - Liang Sun
- Shenzhen Shuli Tech Co., Ltd, Shenzhen 518126, China
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Shwaiki LN, Arendt EK, Lynch KM. Plant compounds for the potential reduction of food waste - a focus on antimicrobial peptides. Crit Rev Food Sci Nutr 2021; 62:4242-4265. [PMID: 33480260 DOI: 10.1080/10408398.2021.1873733] [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: 10/22/2022]
Abstract
A large portion of global food waste is caused by microbial spoilage. The modern approach to preserve food is to apply different hurdles for microbial pathogens to overcome. These vary from thermal processes and chemical additives, to the application of irradiation and modified atmosphere packaging. Even though such preservative techniques exist, loss of food to spoilage still prevails. Plant compounds and peptides represent an untapped source of potential novel natural food preservatives. Of these, antimicrobial peptides (AMPs) are very promising for exploitation. AMPs are a significant component of a plant's innate defense system. Numerous studies have demonstrated the potential application of these AMPs; however, more studies, particularly in the area of food preservation are warranted. This review examines the literature on the application of AMPs and other plant compounds for the purpose of reducing food losses and waste (including crop protection). A focus is placed on the plant defensins, their natural extraction and synthetic production, and their safety and application in food preservation. In addition, current challenges and impediments to their full exploitation are discussed.
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Affiliation(s)
- Laila N Shwaiki
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - Elke K Arendt
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland.,APC Microbiome Ireland, University College Cork, Cork, Ireland
| | - Kieran M Lynch
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
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Liu H, Wu G, Song H, Zhang H, Ma L, Brennan C, Li S, Liu Y, Wu J, Wang Q. Characterisation of antibacterial peptide fractions extracted from pomelo nucleus co‐incubated withLactobacillus. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14473] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Huifan Liu
- College of Light Industry and Food Zhongkai University of Agriculture and Engineering Guangzhou Guangdong 510225 China
| | - Geyi Wu
- College of Light Industry and Food Zhongkai University of Agriculture and Engineering Guangzhou Guangdong 510225 China
| | - Haifeng Song
- College of Light Industry and Food Zhongkai University of Agriculture and Engineering Guangzhou Guangdong 510225 China
| | - Huanyou Zhang
- College of Light Industry and Food Zhongkai University of Agriculture and Engineering Guangzhou Guangdong 510225 China
| | - Lukai Ma
- College of Light Industry and Food Zhongkai University of Agriculture and Engineering Guangzhou Guangdong 510225 China
| | - Charles Brennan
- Food Science, Department of Wine, Food and Molecular Biosciences Lincoln University Lincoln 7647 New Zealand
| | - Sufen Li
- College of Light Industry and Food Zhongkai University of Agriculture and Engineering Guangzhou Guangdong 510225 China
| | - Yingjun Liu
- College of Light Industry and Food Zhongkai University of Agriculture and Engineering Guangzhou Guangdong 510225 China
| | - Jihong Wu
- Beijing Laboratory of Food Quality and Safety Beijing Technology and Business University Beijing 100048 China
| | - Qin Wang
- College of Light Industry and Food Zhongkai University of Agriculture and Engineering Guangzhou Guangdong 510225 China
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