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Synthetic antimicrobial peptides control Penicillium digitatum infection in orange fruits
- Source :
- Food Research International. 147:110582
- Publication Year :
- 2021
- Publisher :
- Elsevier BV, 2021.
-
Abstract
- Fungal contamination is among the main reasons for food spoilage, affecting food safety and the economy. Among fungi, Penicillium digitatum is a major agent of this problem. Here, the in vitro activity of eight synthetic antimicrobial peptides was assessed against P. digitatum, and their action mechanisms were evaluated. All peptides were able to inhibit fungal growth. Furthermore, atomic force and fluorescence microscopies revealed that all peptides targeted the fungal membrane leading to pore formation, loss of internal content, and death. The induction of high levels of reactive oxygen species (ROS) was also a mechanism employed by some peptides. Interestingly, only three peptides (PepGAT, PepKAA, and Mo-CBP3-PepI) effectively control P. digitatum colonization in orange fruits, at a concentration (50 µg mL−1) 20-fold lower than the commercial food preservative (sodium propionate). Altogether, PepGAT, PepKAA, and Mo-CBP3-PepI showed high biotechnological potential as new food preservatives to control food infection by P. digitatum.
- Subjects :
- Pore Forming Cytotoxic Proteins
Food Preservatives
Penicillium digitatum
Preservative
biology
business.industry
Food spoilage
Antimicrobial peptides
Penicillium
Orange (colour)
biology.organism_classification
Food safety
chemistry.chemical_compound
chemistry
Fruit
Sodium propionate
Food science
business
Citrus sinensis
Food Science
Subjects
Details
- ISSN :
- 09639969
- Volume :
- 147
- Database :
- OpenAIRE
- Journal :
- Food Research International
- Accession number :
- edsair.doi.dedup.....394fdaf517878bfb4907962344875205