Purification and characterization of peptides from Capsicum annuum fruits which are α-amylase inhibitors and exhibit high antimicrobial activity against fungi of agronomic importance

Santos, Layrana de Azevedo dos; Taveira, Gabriel Bonan; Ribeiro, Suzanna de Fátima Ferreira; Pereira, Lídia da Silva; Carvalho, André de Oliveira; Rodrigues, Rosana; Oliveira, Antônia Elenir Amâncio; Machado, Olga Lima Tavares; Araújo, Jucélia da Silva; Vasconcelos, Ilka M.; Gomes, Valdirene Moreira

doi:10.1016/j.pep.2017.01.013

Cited by 27 publications

(18 citation statements)

References 55 publications

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“…Herein, we verified that fractions presented a higher inhibitory activity on fungal growth when tested at the concentration of 200 µg.ml −1 and more efficiently inhibited fungi of the genus Fusarium than those of the genus Colletotrichum , especially F4 and F5 fractions. Santos et al [ 13 ] isolated the Fa5 fraction of C. annuum fruits, which showed high antimicrobial activity only against species of the genus Fusarium . In contrast, Silva et al [ 28 ] showed that CaTI , a proteinase inhibitor isolated from C. annuum seeds, was able to inhibit only the growth of fungi of the genus Colletotrichum .…”

Section: Discussionmentioning

confidence: 99%

“…Recent studies have shown that some pepper species have peptides with strong antimicrobial activity against bacteria [ 11 ], yeasts [ 12 ], filamentous fungi [ 13 ] and have inhibitory activity against α-amylases [ 14 ] and proteases [ 15 ]. The J1-1/GST defensin of Capsicum showed strong inhibitory activity against fungi of the genus Colletotrichum , which cause anthracnose, an infectious disease that despite the efforts to control it, remains an endemic disease, resulting in large reductions in annual yields worldwide [ 16 ].…”

Section: Introductionmentioning

confidence: 99%

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Antimicrobial peptides from Capsicum chinense fruits: agronomic alternatives against phytopathogenic fungi

et al. 2020

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In recent years, the antimicrobial activity of peptides isolated from a wide variety of organs from plant species has been reported. However, few studies have investigated the potential of antimicrobial peptides (AMPs) found in fruits, especially Capsicum chinense (pepper). This study aimed to purify and characterize peptides from Capsicum chinense fruits and evaluate their inhibitory activities against different phytopathogenic fungi and also analyze the possible mechanisms of action involved in microbial inhibition. After fruit protein extraction and high-performance liquid chromatography (HPLC), different fractions were obtained, named F1 to F10. Peptides in the F4 and F5 fractions were sequenced and revealed similarity with the plant antimicrobial peptides like non-specific lipid transfer proteins and defensin-like peptide. The F4 and F5 fractions presented strong antimicrobial activity against the fungus Fusarium solani and F. oxysporum, causing toxic effects on these fungi, leading to membrane permeabilization, endogenous reactive oxygen species increase, activation of metacaspase and loss of mitochondrial function.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Antimicrobial peptides from Capsicum chinense fruits: agronomic alternatives against phytopathogenic fungi

et al. 2020

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“…AMPs may have activity against various bacteria, fungi, viruses, and parasites and represent rapid and effective defense establishment capability. The storage of AMPs in plants can play a particularly essential role in protecting young plants that are vulnerable during the early stages of their life cycle [8]. It is evident that antimicrobial peptides are an important tool in the defense of plants against several injuries and that they present great potential for use in the launching of resistant cultivars, but more studies are necessary for a better comprehension of their mechanism of action to facilitate their in vivo use in agronomic applications.…”

Section: Introductionmentioning

confidence: 99%

Biochemical analysis of antimicrobial peptides in two different Capsicum genotypes after fruit infection by Colletotrichum gloeosporioides

et al. 2019

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There are several phytosanitary problems that have been causing serious damage to the Capsicum crops, including anthracnose. Upon attack by certain pathogens, various protein molecules are produced, which are known as proteins related to pathogenesis (PR proteins), including antimicrobial peptides such as protease inhibitors, defensins and lipid transfer proteins (LTPs). The objective of this work is to identify antimicrobial proteins and/or peptides of two genotypes from Capsicum annuum fruits infected with Colletotrichum gloeosporioides. The fungus was inoculated into Capsicum fruits by the deposition of a spore suspension (106 conidia ml−1), and after 24 and 48 h intervals, the fruits were removed from the humid chamber and subjected to a protein extraction process. Protein analysis of the extracts was performed by tricine gel electrophoresis and Western blotting. The distinctive bands between genotypes in the electrophoresis profiles were subjected to mass spectrometry sequencing. Trypsin inhibition assays, reverse zymographic detection of protease inhibition and β-1,3-glucanase activity assays were also performed and extracts were also tested for their ability to inhibit the growth of C. gloeosporioides fungi ‘in vitro’. There were several low molecular weight proteins in all treated samples, and some treatments in which antimicrobial peptides such as defensin, lipid transfer protein (LTP) and protease inhibitor have been identified. It was shown that the green fruits are more responsive to infection, showing the production of antimicrobial peptides in response to injury and inoculation of the fungus, what did not occur in ripe fruits under any treatment.

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“…al., 2011). Furthermore, proteins called "defensin" which have antibacterial, antifungal, antiviral, antitumor and antiparasitic characteristics have been identified in peppers (C. annuum ) (Barbero et al, 2014;Argaez et al, 2016;Guillen-Chable et al, 2017;Santos et al, 2017). The industrial effects of hot peppers are caused by their contents of capsaicinoids, polyphenols and defensins.…”

Section: Research Articlementioning

confidence: 99%

“…They inhibit enzyme and protein synthesis, activate ion channels, and have cytotoxic effects (Guillen-Chable et al, 2017). C. annuum L has 8 different fungistatic proteins in its fruit extracts (Santos et al, 2017). Proteins that inhibit the growth of cancer cells have been obtained from Capsicum chinense.…”

Section: Research Articlementioning

confidence: 99%

Antibacterial Effect of Hot Peppers (Capsicum annuum, Capsicum annuum var globriusculum, Capsicum frutescens) on Some Arcobacter, Campylobacter and Helicobacter Species

Doğan¹

2018

PVJ

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In this study, water, ether and methanol extracts of the hot pepper (Capsicum annuum, Capsicum annuum var globriusculum, and Capsicum frutescens) were used as antimicrobial compounds. The pepper was shredded into small particles using a sterile scalpel and dried in a dark environment at room temperature. Dried peppers were grinded and 150 g of powder was separately thawed in 150 ml of water, 150 ml of methanol and 150 ml of ether. Samples were left for 24 hours for maceration. Samples were filtered through the Whatman No.1 filter paper. The liquid portion was evaporated to 1 ml thick with vacuum evaporator to obtain stock of extracts (25 o C) (temperature is correct). The microdilution method was used to determine the antimicrobial activities of the extracts. The stock and serially diluted (2 folds) plant extracts were tested on Arcobacter butzleri, Arcobacter cryaerophilus, Arcobacter skirrowii, Helicabacter pylori and Campylobacter jejuni, which were prepared as standardized inoculum (1-2 x 10 6 CFU/ml). The results were measured spectrophotometrically at 405 nm wavelength. The in vitro activity of hot pepper extracts was determined at different concentrations on the bacteria tested. It was determined that the methanol extract of Capsicum annuum (C. annuum) was effective on Helicabacter pylori and Campylobacter jejuni, while its water extract was highly effective on Arcobacter cryaerophilus. To Cite This Article: Doğan ANC, Çelik E, Kılıçle PA, Atalay E, Sağlam AG, Doğan A and Otlu S, 2018. Antibacterial effect of hot peppers (Capsicum annuum, Capsicum annuum var globriusculum, Capsicum frutescens) on some Arcobacter, Campylobacter and Helicobacter species. Pak Vet J, 38(3): 266-270. http://dx.

show abstract

Purification and characterization of peptides from Capsicum annuum fruits which are α-amylase inhibitors and exhibit high antimicrobial activity against fungi of agronomic importance

Cited by 27 publications

References 55 publications

Antimicrobial peptides from Capsicum chinense fruits: agronomic alternatives against phytopathogenic fungi

Antimicrobial peptides from Capsicum chinense fruits: agronomic alternatives against phytopathogenic fungi

Biochemical analysis of antimicrobial peptides in two different Capsicum genotypes after fruit infection by Colletotrichum gloeosporioides

Antibacterial Effect of Hot Peppers (Capsicum annuum, Capsicum annuum var globriusculum, Capsicum frutescens) on Some Arcobacter, Campylobacter and Helicobacter Species

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