Production of cationic antifungal peptides from kenaf seed protein as natural bio preservatives to prolong the shelf-life of tomato puree

Arulrajah, Brisha; Muhialdin, Belal J.; Qoms, Mohammed S.; Zarei, Mohammad; Hussin, Anis Shobirin Meor; Hasan, Hanan; Saari, Nazamid

doi:10.1016/j.ijfoodmicro.2021.109418

Cited by 13 publications

(8 citation statements)

References 38 publications

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“…while recording 1.41 mg/mL and 2.81 mg/mL, respectively, for A. niger. The study suggested that the kenaf seed peptide can severely affect the fungal membrane integrity by disrupting the fungal membrane lipid bilayer, which can be demonstrated by the increase in the leakage of its nucleic acid and protein, which ultimately leads to cell death [6]. A similar activity can be observed for kenaf seed peptides that are produced using L. casei through fermentation as well.…”

Section: Leaf Extractmentioning

confidence: 66%

“…The extracts of kenaf seeds, leaves and even its flowers have been proven in previous studies to have beneficial pharmaceutical activities such as anticancer, antibacterial, antifungal, antithrombotic, anti-hypercholesterolemic, antihypertensive, antioxidant and many more properties [5][6][7][8][9]28,36,37]. This opens up an opportunity novel drug discoveries and development that are specifically derived from a natural source, which is deemed to be much safer, non-toxic, readily available and inexpensive.…”

Section: Pharmaceutical Applicationsmentioning

confidence: 99%

“…Recent discoveries have recognised kenaf's potential as its applications can be further extended beyond its traditional uses. This is because kenaf's extracts either from its seeds, leaves or flowers are proven to have active pharmacological activities such as antimicrobial, antifungal, antioxidant, anticancer, anti-hypertensive and anticoagulant properties along with many more [5][6][7][8][9][10]. The manifested pharmacological activities of the extracts have been highly attributed to kenaf's phytochemical composition, which includes phenols, flavonoids, terpene, siloxane, citric acid, tocopherols and tocotrienol.…”

Section: Introductionmentioning

confidence: 99%

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Bioactivities of Kenaf Biomass Extracts: A Review

et al. 2023

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Kenaf or Hibiscus cannabinus is an annual herbaceous crop that grows well in temperate regions with high rainfall and abundant solar radiation. This Malvaceae member is famously known for its high-quality fibre that is directly retrieved from its dried stem materials and is useful in various industries, mainly in paper and pulp, bio-composite, textiles and manufacturing. With recent discoveries, kenaf can now be regarded as a multipurpose crop as its usage has been extended beyond its traditional applications, which include applications within the medicinal, pharmaceutical and food industries since its extracts possess several bioactivities that include anticancer, antimicrobial, antihypertensive, antidiabetic and antithrombotic abilities along with many more. The plant’s versatile applications and pharmaceutical activities come from its different plant parts such as its leaves, seeds, flowers and stems. This demonstrates that kenaf can also be safely regarded as a zero-waste crop, which is crucial for the sustainable development of any kenaf-based medicinal or therapeutic compounds. However, the biological properties of kenaf are still not known by many as industries mainly focus on the direct application of its fibre material. If this trend continues, the true potential of kenaf could be halted and undermined. Therefore, this paper aims to provide a concise overview of kenaf’s bioactivities that will hopefully provide better knowledge and understanding about this overlooked crop. This paper reviews the latest findings on kenaf’s bioactivities from its extracts that are retrieved from either its seeds, leaves, flowers or stems and provides additional information about its current status in Malaysia.

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Section: Leaf Extractmentioning

confidence: 66%

Section: Pharmaceutical Applicationsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Bioactivities of Kenaf Biomass Extracts: A Review

et al. 2023

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“…Antifungal peptides are the main antifungal compounds produced by LAB. Arulrajah et al (2021) used Lactobacillus pentosus RK3 to ferment kenaf seeds to produce antifungal peptides, and eight cationic peptides were identified in the kenaf seed mixture, which showed inhibitory effects on Fusarium and Aspergillus niger . Among them, four peptides were shown to be similar to Gossypium mustelinum (cotton), two peptides corresponded to Gossypium barbadense (Sea-island cotton), and two were novel cationic de novo peptides.…”

Section: Antifungal Compounds Produced By Labmentioning

confidence: 99%

Antifungal Mechanisms and Application of Lactic Acid Bacteria in Bakery Products: A Review

Liu

Zhang

et al. 2022

Front. Microbiol.

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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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“…Consequently, osmosis occurs, in which water molecules migrate from within the LAB cells to the surrounding solution. Cell shrinkage (plasmolysis) occurs due to the reduced water availability in the cells, limiting the number of viable cells in the fermentation media and affecting the hydrolysis rate of B. thoracites (Arulrajah et al, 2021).…”

Section: Effect Of Glucose Concentrationmentioning

confidence: 99%

The effect of lactic acid fermentation of Bactronophorus thoracites on antimicrobial activity against rice pathogens

Jamal¹,

Muhialdin²,

Saidi³

et al. 2022

MJM

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Aims: Leaf blight disease caused by Pantoea spp. reduces rice yields in numerous nations. However, the exact strategy to combat Pantoea spp. has yet to be determined. Bactronophorus thoracites is a promising source of natural antimicrobial agents due to their potential as a substrate to generate peptides with high antimicrobial activity. This study determined the effects of lactic acid fermentation using Lactobacillus casei ATCC334 as a starter culture on antimicrobial activity against rice pathogens, proximate composition, and amino acid profiles from B. thoracites crude extract. Methodology and results: Bactronophorus thoracites was washed and deshelled to collect the flesh and homogenised at 4 °C before freeze-drying. The freeze-dried samples were fermented with L. casei for 4 to 8 days at 37 °C. The antimicrobial activity, MIC and MBC were determined using a spectrometer. The fermented protein was subjected to proximate and amino acid analyses. The antimicrobial activity of fermented B. thoracites protein (FBTP) was significantly (p<0.05) decreased with the increased fermentation days (from 4 to 8 days). The antimicrobial activity was also increased when the glucose concentration increased from 2% to 3%. However, raising the glucose concentration to 4% decreased the antimicrobial activity. The antimicrobial activity was significantly (p<0.05) increased when the substratewater (S/W) ratio increased from 0.84% to 0.96%. The FBTP (4 days, 3% glucose concentration and 0.96% S/W ratio) showed high antimicrobial activity against Pantoea ananatis and P. stewartii. The MIC and MBC values for FBTP were 500 µg/mL and 250 µg/mL against P. ananatis and P. stewartii. The zones of inhibition value for FBTP were 16.0 ± 0.5 mm (1000 µg/mL) and 9.33 ± 0.57 mm (500 µg/mL) for P. ananatis, and 11.7 ± 0.61 mm (1000 µg/mL), 9.33 ± 0.58 mm (500 µg/mL) and 7.17 ± 0.77 mm (250 µg/mL) for P. stewartii. The proximate composition and amino acid profiles of the freeze-dried protein hydrolysate powder were characterised. FBTP produced a higher value of protein (61.56%) and ash (32.38%) and a lower value of total fat (0.273%) and carbohydrates (6.27%) than the B. thoracites crude extract. Total amino acid content was 39.480 g/100 g in B. thoracites crude extract and 155.442 g/100 g in FBTP. The essential amino acid glutamine was the most abundant in B. thoracites crude extract and methionine in FBTP. Conclusion, significance and impact of study:This study showed that lactic acid fermentation could produce FBTP using L. casei with improved functional characteristics and as a source of a natural antimicrobial agent against rice pathogens.

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Production of cationic antifungal peptides from kenaf seed protein as natural bio preservatives to prolong the shelf-life of tomato puree

Cited by 13 publications

References 38 publications

Bioactivities of Kenaf Biomass Extracts: A Review

Bioactivities of Kenaf Biomass Extracts: A Review

Antifungal Mechanisms and Application of Lactic Acid Bacteria in Bakery Products: A Review

The effect of lactic acid fermentation of Bactronophorus thoracites on antimicrobial activity against rice pathogens

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