Lacto-fermented Kenaf (Hibiscus cannabinus L.) seed protein as a source of bioactive peptides and their applications as natural preservatives

Abstract

Kenaf seeds are a promising source of natural preservatives for food applications due to their potential as a substrate to generate peptides with high antibacterial activity. We sought to generate bioactive peptides with antibacterial activity from Kenaf seed proteins via lactofermentation. The ground seeds were defatted and protein extracted using acid precipitation. Kenaf seed protein was fermented with Lactobacillus casei for 72 h at 37 °C, and the antibacterial activity, MIC, and MBC were determined using a 96-well microtiter plate assay. The fermented protein was subjected to fractionation and peptide identification using reversedphase high pressure liquid chromatography and liquid chromatography-mass spectrometry, respectively. The fermented protein showed high antibacterial activity against Salmonella typhimurim, Escherichia coli, Psedomonas aerginosa, Staphylococcus aureus, Bacilus subtilis, and Streptococcus pyogenes. The MIC value was 4 mg/mL against all tested pathogens and the MBC value was 8 mg/mL against S. typhimurium, P. aureginosa, and E. coli and 4 mg/mL against B. subtilis, S. aureus, and S. pyogenes. Fraction 17 demonstrated the strongest antibacterial activity (98%-100%), and five peptides sequences were identified in this fraction. The findings of this study demonstrated high potential for kenaf seed protein fermented using Lactobacillus casei as a source of natural preservatives for a broad range of food applications.

Effects of Lacto-Fermented Agricultural By-Products as a Natural Disinfectant against Post-Harvest Diseases of Mango (Mangifera indica L.)

“…Different concentrations of antifungal metabolites, such as organic acids and bioactive peptides on the fruit surface, might reduce the disease incidence in treated mango. The selected CFS reduced disease incidence to a different extent, due to their ability to inhibit mycelia growth and/or conidia germination [ 16 , 34 , 35 ]. The highest reduction in disease incidence was observed with both CFS that is produced by L. fermentum ATCC9338 on PKC and PP, which exhibited higher antifungal activities, as well as lower pH and high peptide concentrations, suggesting that the reduction in disease incidence may be due to the production of antifungal compounds, such as organic acids and bioactive peptides.…”

“…Additionally, Svanström et al [ 35 ] described that the organic acids are responsible for the inhibition of conidia production of filamentous fungi. In other studies, Kwak et al [ 38 ], Arulrajah et al [ 34 ], and Liu et al [ 39 ] suggested that bioactive peptides are responsible for the control of conidia production, inhibit conidial germination, induce conidia death, and inhibit the mycelia growth. Taken together, we suggest that the conidia production was inhibited by organic acids and bioactive peptides that are produced by LAB in the present study.…”

New Insight into Bacterial Interaction with the Matrix of Plant-Based Fermented Foods

“…Fermented soy-based foods have also been found to produce bioactive peptides with antidiabetic and ACE inhibitory effects [ 76 ]. Arulrajah et al conducted a study on the properties of kenaf seed proteins fermented by Lacticaseibacillus casei [ 95 ]. After the fermentation process, the proteins were fractionated and peptides were identified.…”

Current Trends of Bioactive Peptides—New Sources and Therapeutic Effect

“…Several enzymes of different origin are also used to isolate new, most often short-chain, peptides. Before hydrolysis, the source of peptides may be subjected to various processes, e.g., fermentation [ 9 , 10 , 11 ]. Biopeptides can also be synthesized chemically [ 12 , 13 , 14 ] or can be obtained through the expression of appropriate genes [ 15 , 16 , 17 ].…”