Role of killer factors in the inhibitory activity of bio-control yeasts against Penicillium expansum and Aspergillus ochraceus

Portes, Ciro da Silva; Oliveira, Andriélen Virke de; Simer, Patrícia; Lunkes, Alessandra Machado; Coelho, Alexandre Rodrigo

doi:10.1590/s1516-89132013000400012

Cited by 5 publications

(3 citation statements)

References 21 publications

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“…In general, killer toxins are able to determine death or inhibit growth of other microbial cells through a target-specific mode of action [15]. Chemically, the killer toxins are glycoproteins or extracellular proteins that can inhibit cell membrane functions in susceptible pathogenic yeasts or other microorganisms, a process mediated by specific receptors present in the cell wall of susceptible microorganisms [16]. From a genetic point of view, the killer toxins can be encoded by dsRNA molecules, DNA plasmids or by chromosomal genes.…”

Section: Killer Yeastsmentioning

confidence: 99%

Molecular Basis of Yeasts Antimicrobial Activity—Developing Innovative Strategies for Biomedicine and Biocontrol

Georgescu,

Corbu,

Csutak

2024

CIMB

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In the context of the growing concern regarding the appearance and spread of emerging pathogens with high resistance to chemically synthetized biocides, the development of new agents for crops and human protection has become an emergency. In this context, the yeasts present a huge potential as eco-friendly agents due to their widespread nature in various habitats and to their wide range of antagonistic mechanisms. The present review focuses on some of the major yeast antimicrobial mechanisms, their molecular basis and practical applications in biocontrol and biomedicine. The synthesis of killer toxins, encoded by dsRNA virus-like particles, dsDNA plasmids or chromosomal genes, is encountered in a wide range of yeast species from nature and industry and can affect the development of phytopathogenic fungi and other yeast strains, as well as human pathogenic bacteria. The group of the “red yeasts” is gaining more interest over the last years, not only as natural producers of carotenoids and rhodotorulic acid with active role in cell protection against the oxidative stress, but also due to their ability to inhibit the growth of pathogenic yeasts, fungi and bacteria using these compounds and the mechanism of competition for nutritive substrate. Finally, the biosurfactants produced by yeasts characterized by high stability, specificity and biodegrability have proven abilities to inhibit phytopathogenic fungi growth and mycelia formation and to act as efficient antibacterial and antibiofilm formation agents for biomedicine. In conclusion, the antimicrobial activity of yeasts represents a direction of research with numerous possibilities of bioeconomic valorization as innovative strategies to combat pathogenic microorganisms.

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Section: Killer Yeastsmentioning

confidence: 99%

Molecular Basis of Yeasts Antimicrobial Activity—Developing Innovative Strategies for Biomedicine and Biocontrol

Georgescu,

Corbu,

Csutak

2024

CIMB

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“…The mechanisms of action of killer toxins on fungi include inhibition of β-glucan synthesis or hydrolysis of β-glucan in the cell wall of susceptible strains, disruption of cell division by blocking DNA synthesis, tRNA cleavage, blocking calcium uptake, and ion leakage caused by the formation of channels in the cytoplasmic membrane [41]. Da Silva Portes et al [66] showed that killer toxins isolated from the yeast of the genus Kluyveromyces could be used in the biocontrol of the pathogenic fungi P. expansum and A. ochraceus, and that they exerted their action by inhibiting spore germination and limiting mycelium growth. The activity of the yeast S. cerevisiae, possibly related to its ability to secrete killer toxins, was also used to control the toxigenic fungi A. flavus and A. parasiticus [49].…”

Section: Production Of Antifungal Metabolites and Volatile Compoundsmentioning

confidence: 99%

Yeast as an Alternative Method for Fungal Control in Food Industries

PODGÓRSKA-KRYSZCZUK,

KORDOWSKA-WIATER,

SOLARSKA

et al. 2023

zntj

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Background. The quality of the final product in industries such as bakery, winemaking, brewing, and sausage and cheese making often deteriorates due to the development of food spoilage microbes. Filamentous fungi and their toxic metabolites, known as mycotoxins, are among the factors that significantly reduce food quality and seriously threaten food safety. Mycotoxins cause biochemical, physiological and pathological changes in living organisms and have a toxic effect even at low concentrations. The threat to food safety posed by pathogenic fungi and their metabolites has prompted the search for new ways to reduce their entry into the food chain. Results and conclusions. In recent years, much attention has been paid to biopreservation methods. Biopreservation refers to extending shelf life and enhancing food safety using indigenous or added microorganisms and their antimicrobial metabolites. Starter cultures of yeast antagonistic against toxigenic fungi can contribute to the product's safety, primarily by inhibiting the growth of pathogens during the fermentation process and improving the stability of this process. This review describes the main problems related to the occurrence of fungi in food industries and the strategies for reducing the presence of fungi and mycotoxins in food. Focus is placed in particular on the use of yeast as antifungal microorganisms tested for food bioprotection, and their mechanisms of action.

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“…Portes et al (2013) também avaliaram o antagonismo das leveduras Candida globrata, C. albidans, S. cerevisiae e Pichia kluyveri, produtoras de toxina killer contra P. expansum e Aspergillus ochraceus, observando que tal produção foi eficiente no controle dos dois fitopatógenos.…”

Section: /11unclassified

Mecanismos de ação de isolados de leveduras envolvidos no biocontrole de Penicillium digitatum, agente causal do bolor verde em frutos cítricos

Ferraz¹,

Cunha²,

Kupper³

2018

Citrus Research &Amp; Technology

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Role of killer factors in the inhibitory activity of bio-control yeasts against Penicillium expansum and Aspergillus ochraceus

Abstract: This work evaluated the antagonism of killer positive yeast strains (isolated from 11 samples of different frozen fruit pulps) against the strains of

Cited by 5 publications

References 21 publications

Molecular Basis of Yeasts Antimicrobial Activity—Developing Innovative Strategies for Biomedicine and Biocontrol

Molecular Basis of Yeasts Antimicrobial Activity—Developing Innovative Strategies for Biomedicine and Biocontrol

Yeast as an Alternative Method for Fungal Control in Food Industries

Mecanismos de ação de isolados de leveduras envolvidos no biocontrole de Penicillium digitatum, agente causal do bolor verde em frutos cítricos

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