Use of molds and their antifungal proteins for biocontrol of toxigenic molds on dry-ripened cheese and meats

Delgado, Josué; Peromingo, Belén; Núñez, Félix; Asensio, Miguel A.

doi:10.1016/j.cofs.2016.09.003

Cited by 18 publications

(12 citation statements)

References 51 publications

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“…Fig. 3 shows the tertiary structure of the PcAFP protein of P. crustosum, with the conserved structure of the disulfide bridges and the five βsheets which determine the β-barrel structure, as previously reported [1,4,8,12,23], with the AFPs presenting this tertiary structure. Fig.…”

Section: Predicted Tertiary Structure Of Pcafp Of Penicillium Crustosummentioning

confidence: 63%

“…Antifungal proteins (AFP) contain six to eight cysteines that form intramolecular disulfide bonds and stabilize the antiparallel β-sheet conformation flanked by a helical segment, also called the cysteine-stabilized α or β motif (CSα or CSβ) [8], forming a β-barrel topology [6,7]. These proteins are synthesized as pre-proteins, which have a molecular weight of 5.8 to 6.6 kDa after proteolytic processing.…”

Section: Introductionmentioning

confidence: 99%

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Structural and Gene Characterization of a New Antifungal Peptide Obtained from Penicillium crustosum FP11 Strain

Menegotto

Ribeiro

Simão

et al. 2020

IJBcRR

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A novel antifungal peptide, PcAFP (6.48 kDa, pI 8.83), was obtained from the culture supernatant of the fungus Penicillium crustosum. The gene encoding the PcAFP peptide was isolated based on its homologue in Penicillium chrysogenum, PgAFP. PcAFP is a small, cystine-rich peptide, and the mature peptide consists of 58 amino acid residues. The immature P. crustosum antifungal protein (AFP) showed 95.65% identity to the antifungal protein of P. chrysogenum, while the mature peptide showed 98.28% identity with PgAFP. Molecular modeling of the tertiary structure of the mature peptide revealed details of the conserved structure of the AFPs, such as the β-barrel motif stabilized by three disulfide bonds and the l-core motif. Analysis of the extract by 16% tricine SDS-PAGE showed a 6.9 kDa peptide, which was close to the predicted molecular mass of the mature peptide of 6.48 kDa. Assays of antimicrobial activity, performed by broth microdilution using the crude extract obtained from the culture medium, showed activity against Candida albicans. These results demonstrate the conservation of the PcAPF gene and the high level of identity with the PgAFP antifungal protein of P. chrysogenum. Given these structural and biochemical characteristics, PcAFP could be a potential candidate for future investigations that may aid in the development of new antifungal compounds.

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Section: Predicted Tertiary Structure Of Pcafp Of Penicillium Crustosummentioning

confidence: 63%

Section: Introductionmentioning

confidence: 99%

Structural and Gene Characterization of a New Antifungal Peptide Obtained from Penicillium crustosum FP11 Strain

Menegotto

Ribeiro

Simão

et al. 2020

IJBcRR

View full text Add to dashboard Cite

show abstract

“…According to the authors, the mold levels at some of the air control points had high counts while the mold levels in milk and brine, on equipment and on plastic film, were generally low. Molds growth on dry-ripened foods has been associated with off-flavors and unpleasant appearance (Delgado, Peromingo, Nunez, & Asensio, 2016).…”

Section: Resultsmentioning

confidence: 99%

Application of functional edible films in ricotta cheese

et al. 2019

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The use of edible film can improve the quality and increase the shelf life of food. The objective of this study was to evaluate the application of films containing acacia gum and different percentages of lactic acid in ricotta cheese. Samples were coated with the film-forming solution (T2 containing 15 mL lactic acid and T3 containing 30 mL lactic acid in the film-forming solution) and uncoated samples (T1 control samples) were stored for 5 days under refrigeration. The water activity (Aw), pH, titratable acidity and counts of aerobic mesophilic bacteria and fungi were evaluated at 0, 2 and 4 days. There was a significant difference for Aw between the evaluated times (p < 0.05), with higher Aw values at two days of storage. The titratable acidity was significant for treatment (p < 0.05), with treatments T1 and T2 being the most effective and for the time, there was a decrease in values over the evaluated period. The microbiological evaluation of mesophilic aerobes and fungi was significant for the evaluated times (p < 0.05). Therefore, the proposal to develop an edible film resulted in similarity in microbiological efficiency in relation to the control treatment.

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“…M. guilliermondi LCF1353, in combination with added L. plantarum 1A7 and W. anomalus 1695 strains that were previously selected for their antifungal activity against P. roqueforti in wheat flour bread [ 92 ] produced ethyl acetate and a β-1,3-glucanase during dough fermentation, which were efficient in preventing fungal contamination of bread slices without negatively affecting bread sensorial properties [ 190 ]. As recently reviewed by Delgado et al (2016a, 2016b) [ 26 , 191 ] molds can produce various peptides and proteins with antifungal properties, including basic, cysteine-rich antifungal proteins (AFPs) with a 5.5–10 kDa molecular weight. Their structure makes them highly stable to low pH, heat, and proteolysis which is compatible with their possible antifungal role in fermented foods such as cheeses and fermented meats.…”

Section: Action Mechanisms Of Antifungal Microorganismsmentioning

confidence: 99%

Antifungal Microbial Agents for Food Biopreservation—A Review

et al. 2017

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Food spoilage is a major issue for the food industry, leading to food waste, substantial economic losses for manufacturers and consumers, and a negative impact on brand names. Among causes, fungal contamination can be encountered at various stages of the food chain (e.g., post-harvest, during processing or storage). Fungal development leads to food sensory defects varying from visual deterioration to noticeable odor, flavor, or texture changes but can also have negative health impacts via mycotoxin production by some molds. In order to avoid microbial spoilage and thus extend product shelf life, different treatments—including fungicides and chemical preservatives—are used. In parallel, public authorities encourage the food industry to limit the use of these chemical compounds and develop natural methods for food preservation. This is accompanied by a strong societal demand for ‘clean label’ food products, as consumers are looking for more natural, less severely processed and safer products. In this context, microbial agents corresponding to bioprotective cultures, fermentates, culture-free supernatant or purified molecules, exhibiting antifungal activities represent a growing interest as an alternative to chemical preservation. This review presents the main fungal spoilers encountered in food products, the antifungal microorganisms tested for food bioprotection, and their mechanisms of action. A focus is made in particular on the recent in situ studies and the constraints associated with the use of antifungal microbial agents for food biopreservation.

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Use of molds and their antifungal proteins for biocontrol of toxigenic molds on dry-ripened cheese and meats

Cited by 18 publications

References 51 publications

Structural and Gene Characterization of a New Antifungal Peptide Obtained from Penicillium crustosum FP11 Strain

Structural and Gene Characterization of a New Antifungal Peptide Obtained from Penicillium crustosum FP11 Strain

Application of functional edible films in ricotta cheese

Antifungal Microbial Agents for Food Biopreservation—A Review

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