Identification and characterization of a new antifungal peptide in fermented milk product containing bioprotective Lactobacillus cultures.
FEMS Yeast Res
; 18(8)2018 12 01.
Article
en En
| MEDLINE
| ID: mdl-30137293
ABSTRACT
Mold and yeast contamination constitutes a major problem in food commodities, including dairy products, hence new natural preventive measures are in high demand. The aim of the current study is to identify and characterize novel antifungal peptides produced by lactic acid bacteria (LAB) in sour cream. By the use of a newly developed image-based 96-well plate fungal growth inhibition assay targeting Debaryomyces hansenii, combined with a range of analytical tools comprising HPLC-high-resolution mass spectrometry, ultrahigh-performance liquid chromatography-Triple Quadrupole MS and nuclear magnetic resonance spectroscopy, we successfully identified a new antifungal peptide (DMPIQAFLLY; 1211 Da) in sour cream enriched with two bioprotective LAB strains. This peptide represents a fragment of casein, the most abundant protein in milk. Presumably, the proteolytic activity of these bioprotective strains results in the observed 4-fold higher concentration of the peptide during storage. Both bioprotective strains are able to generate this peptide in concentrations up to 0.4 µM, independently of the sour cream starter culture employed. The peptide attenuates the growth rate of D. hansenii at concentrations ≥35 µM, and results in smaller cells and more compact colonies. Hence, the peptide is likely contributing to the overall preserving effect of the investigated bioprotective LAB strains.
Texto completo:
1
Colección:
01-internacional
Banco de datos:
MEDLINE
Asunto principal:
Péptidos
/
Productos Lácteos Cultivados
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Debaryomyces
/
Lactobacillus
/
Antifúngicos
Tipo de estudio:
Diagnostic_studies
Idioma:
En
Revista:
FEMS Yeast Res
Asunto de la revista:
MICROBIOLOGIA
Año:
2018
Tipo del documento:
Article
País de afiliación:
Dinamarca