Inhibitory effect of four novel synthetic peptides on food spoilage yeasts

Shwaiki, Laila N.; Arendt, Elke K.; Lynch, Kieran M.; Thery, Thibaut

doi:10.1016/j.ijfoodmicro.2019.04.005

Cited by 16 publications

(13 citation statements)

References 53 publications

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“…Indeed, they could promote food safety by combating the development of pathogens in food, which are responsible for several million foodborne illnesses each year, resulting in enormous human and monetary costs [15]. Moreover, AMPs have the ability to inhibit the growth of the microorganisms responsible for food spoilage and could potentially be used to improve food shelf life [16][17][18][19]. Nisin is currently the only antimicrobial peptide approved by Health Canada and the FDA as a food preservative, but pediocin has also been used commercially and is in the process of legal approval [20,21].…”

Section: Introductionmentioning

confidence: 99%

Determination of the Relationships between the Chemical Structure and Antimicrobial Activity of a GAPDH-Related Fish Antimicrobial Peptide and Analogs Thereof

et al. 2022

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The structure–activity relationships and mode of action of synthesized glyceraldehyde-3-phosphate dehydrogenase (GAPDH)-related antimicrobial peptides were investigated. Including the native skipjack tuna GAPDH-related peptide (SJGAP) of 32 amino acid residues (model for the study), 8 different peptide analogs were designed and synthesized to study the impact of net charge, hydrophobicity, amphipathicity, and secondary structure on both antibacterial and antifungal activities. A net positive charge increase, by the substitution of anionic residues or C-terminal amidation, improved the antimicrobial activity of the SJGAP analogs (minimal inhibitory concentrations of 16–64 μg/mL), whereas the alpha helix content, as determined by circular dichroism, did not have a very definite impact. The hydrophobicity of the peptides was also found to be important, especially for the improvement of antifungal activity. Membrane permeabilization assays showed that the active peptides induced significant cytoplasmic membrane permeabilization in the bacteria and yeast tested, but that this permeabilization did not cause leakage of 260 nm-absorbing intracellular material. This points to a mixed mode of action involving both membrane pore formation and targeting of intracellular components. This study is the first to highlight the links between the physicochemical properties, secondary structure, antimicrobial activity, and mechanism of action of antimicrobial peptides from scombrids or homologous to GAPDH.

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Section: Introductionmentioning

confidence: 99%

Determination of the Relationships between the Chemical Structure and Antimicrobial Activity of a GAPDH-Related Fish Antimicrobial Peptide and Analogs Thereof

et al. 2022

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“…A wide spectrum of antimicrobial activities of AMPs inspires researchers to search for new active peptides in biological material [ 252 , 253 ], and also serves as the basis for the design of new synthetic compounds [ 254 , 255 ]. To date, information about AMPs is presented in numerous databases describing the structural, functional, allergenic and toxicological properties of these peptide factors of innate immunity [ 256 , 257 , 258 , 259 , 260 ].…”

Section: Discussionmentioning

confidence: 99%

Immunomodulatory and Allergenic Properties of Antimicrobial Peptides

Guryanova

Ovchinnikova

2022

IJMS

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With the growing problem of the emergence of antibiotic-resistant bacteria, the search for alternative ways to combat bacterial infections is extremely urgent. While analyzing the effect of antimicrobial peptides (AMPs) on immunocompetent cells, their effect on all parts of the immune system, and on humoral and cellular immunity, is revealed. AMPs have direct effects on neutrophils, monocytes, dendritic cells, T-lymphocytes, and mast cells, participating in innate immunity. They act on B-lymphocytes indirectly, enhancing the induction of antigen-specific immunity, which ultimately leads to the activation of adaptive immunity. The adjuvant activity of AMPs in relation to bacterial and viral antigens was the reason for their inclusion in vaccines and made it possible to formulate the concept of a “defensin vaccine” as an innovative basis for constructing vaccines. The immunomodulatory function of AMPs involves their influence on cells in the nearest microenvironment, recruitment and activation of other cells, supporting the response to pathogenic microorganisms and completing the inflammatory process, thus exhibiting a systemic effect. For the successful use of AMPs in medical practice, it is necessary to study their immunomodulatory activity in detail, taking into account their pleiotropy. The degree of maturity of the immune system and microenvironment can contribute to the prevention of complications and increase the effectiveness of therapy, since AMPs can suppress inflammation in some circumstances, but aggravate the response and damage of organism in others. It should also be taken into account that the real functions of one or another AMP depend on the types of total regulatory effects on the target cell, and not only on properties of an individual peptide. A wide spectrum of biological activity, including direct effects on pathogens, inactivation of bacterial toxins and influence on immunocompetent cells, has attracted the attention of researchers, however, the cytostatic activity of AMPs against normal cells, as well as their allergenic properties and low stability to host proteases, are serious limitations for the medical use of AMPs. In this connection, the tasks of searching for compounds that selectively affect the target and development of an appropriate method of application become critically important. The scope of this review is to summarize the current concepts and newest advances in research of the immunomodulatory activity of natural and synthetic AMPs, and to examine the prospects and limitations of their medical use.

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“…Yeasts are renowned as great fermenters of alcoholic and non-alcoholic beverages, have a key role in bread making, and are producers of products of high interest, such as volatile aroma compounds or biofuels [ 3 ]. Despite the positive application of yeasts in food production, spoilage yeasts may lead to food deterioration and loss, which is a common problem in the food industry [ 4 , 5 ]. Yeasts, such as Saccharomyces cerevisiae , Debaryomyces hansenii , Zygosaccharomyces rouxii , Pichia anomala , Schizosaccharomyces pombe and Zygosaccharomyces bailii have been mentioned not only in food production but also in food spoilage [ 5 , 6 , 7 , 8 , 9 ].…”

Section: Introductionmentioning

confidence: 99%

“…Despite the positive application of yeasts in food production, spoilage yeasts may lead to food deterioration and loss, which is a common problem in the food industry [ 4 , 5 ]. Yeasts, such as Saccharomyces cerevisiae , Debaryomyces hansenii , Zygosaccharomyces rouxii , Pichia anomala , Schizosaccharomyces pombe and Zygosaccharomyces bailii have been mentioned not only in food production but also in food spoilage [ 5 , 6 , 7 , 8 , 9 ]. Yeast contamination of foods often leads to biofilm formation, obnoxious flavors, generation of off odors and other unsavory effects [ 8 ].…”

Section: Introductionmentioning

confidence: 99%

In Vitro Activity of Selected Phenolic Compounds against Planktonic and Biofilm Cells of Food-Contaminating Yeasts

Kimani

Kerekes

Szebenyi

et al. 2021

Foods

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Phenolic compounds are natural substances that can be obtained from plants. Many of them are potent growth inhibitors of foodborne pathogenic microorganisms, however, phenolic activities against spoilage yeasts are rarely studied. In this study, planktonic and biofilm growth, and the adhesion capacity of Pichia anomala, Saccharomyces cerevisiae, Schizosaccharomyces pombe and Debaryomyces hansenii spoilage yeasts were investigated in the presence of hydroxybenzoic acid, hydroxycinnamic acid, stilbene, flavonoid and phenolic aldehyde compounds. The results showed significant anti-yeast properties for many phenolics. Among the tested molecules, cinnamic acid and vanillin exhibited the highest antimicrobial activity with minimum inhibitory concentration (MIC) values from 500 µg/mL to 2 mg/mL. Quercetin, (−)-epicatechin, resveratrol, 4-hydroxybenzaldehyde, p-coumaric acid and ferulic acid were also efficient growth inhibitors for certain yeasts with a MIC of 2 mg/mL. The D. hansenii, P. anomala and S. pombe biofilms were the most sensitive to the phenolics, while the S. cerevisiae biofilm was quite resistant against the activity of the compounds. Fluorescence microscopy revealed disrupted biofilm matrix on glass surfaces in the presence of certain phenolics. Highest antiadhesion activity was registered for cinnamic acid with inhibition effects between 48% and 91%. The active phenolics can be natural interventions against food-contaminating yeasts in future preservative developments.

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Inhibitory effect of four novel synthetic peptides on food spoilage yeasts

Cited by 16 publications

References 53 publications

Determination of the Relationships between the Chemical Structure and Antimicrobial Activity of a GAPDH-Related Fish Antimicrobial Peptide and Analogs Thereof

Determination of the Relationships between the Chemical Structure and Antimicrobial Activity of a GAPDH-Related Fish Antimicrobial Peptide and Analogs Thereof

Immunomodulatory and Allergenic Properties of Antimicrobial Peptides

In Vitro Activity of Selected Phenolic Compounds against Planktonic and Biofilm Cells of Food-Contaminating Yeasts

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