Inhibitory effect of four novel synthetic peptides on food spoilage yeasts.
Inhibitory effect of four novel synthetic peptides on food spoilage yeasts.
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DOI：
10.1016/j.ijfoodmicro.2019.04.005
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发表时间：
2019-07
影响因子：
5.4
通讯作者：
Laila N. Shwaiki;E. Arendt;Kieran M Lynch;T. Thery
中科院分区：
文献类型：
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作者：
Laila N. Shwaiki;E. Arendt;Kieran M Lynch;T. Thery
不良酵母菌的生长导致食品变质是食品工业中的一个问题。在高糖产品、果汁、葡萄酒、蛋黄酱、巧克力和软饮料等食品中发现了酵母种类，如百利酵母、鲁氏酵母、汉森酵母、克鲁维酵母和酿酒酵母。由于化学防腐剂的负面关联，对新的防腐方法的需求增加了。一种新的短肽(KKFFRAWWAPRFLK-NH2)的序列被修改以产生该原始肽的三个版本。测试了这些多肽对上述酵母菌的抑制作用，以便更好地了解它们的残基修饰。最低抑菌浓度范围为25~200 μg/m l，百里酵母对这两种多肽最敏感，鲁西酵母最耐药。膜的通透性对酵母菌的抑制作用被发现，其最低抑菌浓度是最低抑菌浓度(400 μg/mL)的两倍。还评估了产生活性氧物种的可能性，但没有被认为是多肽作用模式的一个因素。对它们在不同环境中的稳定性进行了测试，重点考察了它们在高盐、高pH和热稳定性方面的稳定性。新设计的多肽对几种常见的食品腐败酵母菌表现出良好的抗真菌活性，并在芬达橙中的应用中被证明是有效的。这些高效的新型多肽代表了一种新的食品保鲜来源，可以作为当前食品工业中使用的有争议的防腐剂的替代品。
The spoilage of foods caused by the growth of undesirable yeast species is a problem in the food industry. Yeast species such asZygosaccharomycesbailii, Zygosaccharomyces rouxii,Debaryomyceshansenii,Kluyveromyces lactisandSaccharomyces cerevisiaehave been encountered in foods such as high sugar products, fruit juices, wine, mayonnaise, chocolate and soft drinks. The demand for new methods of preservations has increased because of the negative association attached to chemical preservatives. The sequence of a novel short peptide (KKFFRAWWAPRFLK-NH2) was modified to generate three versions of this original peptide. These peptides were tested for the inhibition of the yeasts mentioned above, allowing for the better understanding of their residue modifications. The range of the minimum inhibitory concentration was between 25 and 200 μg/mL.Zygosaccharomyces bailiiwas the most sensitive strain to the peptides, whileZygosaccharomyces rouxiiwas the most resistant. Membrane permeabilisation was found to be responsible for yeast inhibition at a level which was a two-fold increase of the MIC (400 μg/mL). The possibility of the production of reactive oxygen species was also assessed but was not recognised as a factor involved for the peptides' mode of action. Their stability in different environments was also tested, focusing on high salt, pH and thermal stability. The newly designed peptides showed good antifungal activity against some common food spoilage yeasts and has been proven effective in the application in Fanta Orange. These efficient novel peptides represent a new source of food preservation that can be used as an alternative for current controversial preservatives used in the food industry.