Antioxidative, Antifungal and Additive Activity of the Antimicrobial Peptides Leg1 and Leg2 from Chickpea

Heymich, Marie-Louise; Nißl, Laura; Hahn, Dominik; Noll, Matthias; Pischetsrieder, Monika

doi:10.3390/foods10030585

Cited by 17 publications

(12 citation statements)

References 53 publications

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“…The proposed mechanisms suggest that hydrolysates are more suited for bacteria than fungi, which have a more complex structure than bacteria. Heymich et al [ 63 ] stated that chickpea protein hydrolysate exhibited potent antibacterial activity against Escherichia coli and Bacillus subtilis with minimum inhibitory concentrations of 31.3–62.5 µM. Additionally, it displayed antifungal activity with minimum inhibitory concentrations of 125–500 µM against Saccharomyces cerevisiae and Zygosaccharomyces bailii .…”

Section: Resultsmentioning

confidence: 99%

The Preservative Action of Protein Hydrolysates from Legume Seed Waste on Fresh Meat Steak at 4 °C: Limiting Unwanted Microbial and Chemical Fluctuations

et al. 2022

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Valorizing agricultural wastes to preserve food or to produce functional food is a general trend regarding the global food shortage. Therefore, natural preservatives were developed from the seed waste of the cluster bean and the common bean to extend the shelf life of fresh buffalo meat steak and boost its quality via immersion in high-solubility peptides, cluster bean protein hydrolysate (CBH), and kidney bean protein hydrolysate (RCH). The CBH and the RCH were successfully obtained after 60 min of pepsin hydrolysis with a hydrolysis degree of 27–30%. The SDS-PAGE electropherogram showed that at 60 min of pepsin hydrolysis, the CBH bands disappeared, and RCH (11–48 kD bands) nearly disappeared, assuring the high solubility of the obtained hydrolysates. The CBH and the RCH have considerable antioxidant activity compared to ascorbic acid, antimicrobial activity against tested microorganisms compared to antibiotics, and significant functional properties. The CBH and the RCH (500 µg/mL) successfully scavenged 93 or 89% of DPPH radicals. During the 30-day cold storage (4 °C), the quality of treated and untreated fresh meat steaks was monitored. Protein hydrolysates (500 g/g) inhibited lipid oxidation by 130–153% compared to the control and nisin and eliminated 31–55% of the bacterial load. The CBH and the RCH (500 µg/g) significantly enhanced meat redness (a* values). The protein maintained 80–90% of the steak’s flavor and color (p < 0.05). In addition, it increased the juiciness of the steak. CBH and RCH are ways to valorize wastes that can be safely incorporated into novel foods.

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Section: Resultsmentioning

confidence: 99%

The Preservative Action of Protein Hydrolysates from Legume Seed Waste on Fresh Meat Steak at 4 °C: Limiting Unwanted Microbial and Chemical Fluctuations

et al. 2022

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“…The antimicrobial peptide Leg1 (RIKTVTSFDLPALRFLKL) derived from chickpea legumin is active against microorganisms, such as bacteria, yeast, and mold, which cause food spoilage or food infection [12,13]. To further assess whether Leg1 could be a potential food preservative, its stability was tested in solution and in a food matrix.…”

Section: Resultsmentioning

confidence: 99%

“…Recently, the antimicrobial peptide Leg1 (RIKTVTSFDLPALRFLKL) was identified in chymotrypsin hydrolysates from chickpea legumin [12]. The peptide is active against a range of food pathogens, spoilage bacteria, yeast, and mold [12,13]. Because of this broad activity and the peptide's origin from a common food, Leg1 could become a potential food preservative.…”

Section: Introductionmentioning

confidence: 99%

Stability and Activity of the Antimicrobial Peptide Leg1 in Solution and on Meat and Its Optimized Generation from Chickpea Storage Protein

Heymich

Srirangan

Pischetsrieder

2021

Foods

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The antimicrobial peptide Leg1 (RIKTVTSFDLPALRFLKL) from chickpea legumin is active against spoilage bacteria, yeast, and mold. The present study tested its effectiveness under food storage conditions and examined options to obtain a food-grade agent. The minimum inhibitory concentration (MIC) of Leg1 against E. coli (62.5 µM) proved stable over seven days at 20 °C or 4 °C. It was not influenced by reduced pH (5.0 vs. 6.8), which is relevant in food such as meat. An incubation temperature of 20 °C vs. 37 °C reduced the MIC to 15.6/7.8 µM against E. coli/B. subtilis. With a minimum bactericidal concentration in meat of 125/15.6 µM against E. coli/B. subtilis, Leg1 is equivalently effective as nisin and 5000–82,000 times more active than sodium benzoate, potassium sorbate, or sodium nitrite. Replacing the counter-ion trifluoroacetate derived from peptide synthesis by the more natural alternatives acetate or chloride did not impair the activity of Leg1. As an alternative to chemical synthesis, an optimized protocol for chymotryptic hydrolysis was developed, increasing the yield from chickpea legumin by a factor of 30 compared to the standard procedure. The present results indicate that food-grade Leg1 could possibly be applicable for food preservation.

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“…S. cerevisiae cells with and without CA together with controls (see above) were additionally investigated in six biological replicates by using SYBR Green I (SYBR; 10,000× concentrated in DMSO; Lonza Group AG, Basel, Switzerland) and propidium iodide (PI; 1 mg mL −1 ; Biotium, Inc., Fremont, CA, USA) staining with subsequent flow cytometric analyses, using a NovoCyte Flow Cytometer (Acea Biosciences Inc., San Diego, CA, USA) as described previously [ 41 ]. The analysis and gating of data, displayed in logarithmic scale, were performed using the Novo Express software 1.2 (Acea Biosciences Inc. San Diego, CA, USA).…”

Section: Methodsmentioning

confidence: 99%

Antimycotic Effects of 11 Essential Oil Components and Their Combinations on 13 Food Spoilage Yeasts and Molds

Nißl

Westhaeuser

Noll

2021

JoF

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Food safety is important to reduce food spoilage microorganisms and foodborne pathogens. However, food safety is challenging, as customers’ demand for natural preservatives is increasing. Essential oils (EOs) and their components (EOCs) are alternative antibacterial and antimycotic food additives. In this study, the minimal inhibitory concentrations (MIC) of 11 different EOCs against 13 food spoilage molds and yeasts were investigated via the microdilution method. Cinnamaldehyde (CA) revealed the lowest MIC for all tested strains and all EOCs (32.81–328.1 µg ml−1). However, CA is organoleptic and was therefore combined with other EOCs via the checkerboard method. Overall, 27 out of 91 combinations showed a synergistic effect, and both respective EOC concentrations could be reduced by maintaining MIC. Thereby, the combination with citral or citronellal showed promising results. The concentration-dependent effect of CA was studied in further detail on Saccharomyces cerevisiae, with CA causing delayed growth-kinetics and reduced total cell numbers. In addition, flow cytometric measurements combined with live–dead staining indicate the fungicidal effect of CA, due to decreasing total cell numbers and increasing relative amount of propidium iodide-positive cells. In this study, we demonstrated that CA is a potent candidate for the use as a natural preservative against food-relevant mold and yeasts showing fungistatic and fungicidal effects. Therefore, CA and EOC combinations with respective lower EOC concentrations reduce organoleptic reservations, which ease their application in the food industry.

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Antioxidative, Antifungal and Additive Activity of the Antimicrobial Peptides Leg1 and Leg2 from Chickpea

Cited by 17 publications

References 53 publications

The Preservative Action of Protein Hydrolysates from Legume Seed Waste on Fresh Meat Steak at 4 °C: Limiting Unwanted Microbial and Chemical Fluctuations

The Preservative Action of Protein Hydrolysates from Legume Seed Waste on Fresh Meat Steak at 4 °C: Limiting Unwanted Microbial and Chemical Fluctuations

Stability and Activity of the Antimicrobial Peptide Leg1 in Solution and on Meat and Its Optimized Generation from Chickpea Storage Protein

Antimycotic Effects of 11 Essential Oil Components and Their Combinations on 13 Food Spoilage Yeasts and Molds

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