The potential of antimicrobial peptide Hispidalin application in pork preservation during cold storage

Abstract

Hispidalin is a novel antimicrobial peptide and has been largely produced in Pichia pastoris. Considering P. pastoris‐derived Hispidalin has high antimicrobial activity and stability against various conditions, we aim to investigate its potential as a food preservative in pork meat model. Results showed that P. pastoris‐derived Hispidalin had good antioxidant activity and could scavenge against 2,2′‐azinobis‐(3‐ethylbenzothiazoline‐6‐sulfonate) radicals, superoxide anions, 1,1‐diphenyl‐2‐picrylhydrazyl radicals, and hydroxyl radicals. Importantly, P. pastoris‐derived Hispidalin effectively suppressed bacterial growth and prevented food spoilage in a pork system during storage at 4ºC. Treatment with the concentration of 100 μg/ml significantly decreased the increase of pH value, drip loss, total volatile basic nitrogen, and lipid oxidation during storage, and it also maintained the best sensory characteristics and cell structure in pork. These results demonstrate the great potential of Hispidalin as a preservative to extend the shelf life of pork. Practical applications This research shows that the addition of the novel antimicrobial peptide, Hispidalin, to a meat system could provide an added antibacterial advantage to tray‐packaged chilled pork and deliver an important contribution to maintain pork quality. The findings revealed that Hispidalin is a potential preservative to be developed and utilized during pork storage. This work may also help the development of novel combination systems to better preserve meat quality in the future.

Application of Natural Preservatives for Meat and Meat Products against Food-Borne Pathogens and Spoilage Bacteria: A Review

“…Hispidalin is a unique AMP derived from the seeds of Benincasa hispida and has been shown to exhibit antimicrobial effects against various microorganisms [126]. Meng et al reported that hispidalin expressed by P. pastorisi was used as a preservative for pork meat [118]. Pork meat treated with 100 µg/mL hispidalin showed bacteriostatic effects during the entire refrigerated storage period.…”

Effective Preservation of Chilled Pork Using Photodynamic Antibacterial Film Based on Curcumin-β-Cyclodextrin Complex

“…Pork is a very popular meat because of its relatively low price, pleasant flavor, tenderness, juiciness and high nutritional value [ 1 ]. However, fresh pork has a shelf life of only a few days due to microbial growth and fat oxidation resulting from the high moisture, fat and protein content of the pork, which causes drip loss (i.e., weight loss), reduced quality and lower commercial value [ 2 ]. In the food industry, the main methods of preserving chilled pork are low temperature, high-voltage electrostatic field, controlled atmosphere and packaging [ 3 ].…”

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