Inhibitory effect of four novel synthetic peptides on food spoilage yeasts

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dc.contributor.author Shwaiki, Laila N.
dc.contributor.author Arendt, Elke K.
dc.contributor.author Lynch, Kieran M.
dc.contributor.author Thery, Thibaut L. C.
dc.date.accessioned 2019-08-29T11:43:20Z
dc.date.available 2019-08-29T11:43:20Z
dc.date.issued 2019-04-13
dc.identifier.citation Shwaiki, L. N., Arendt, E. K., Lynch, K. M. and Thery, T. L. C. (2019) 'Inhibitory effect of four novel synthetic peptides on food spoilage yeasts', International Journal of Food Microbiology, 300, pp. 43-52. doi: 10.1016/j.ijfoodmicro.2019.04.005 en
dc.identifier.volume 300 en
dc.identifier.startpage 43 en
dc.identifier.endpage 52 en
dc.identifier.issn 0168-1605
dc.identifier.uri http://hdl.handle.net/10468/8411
dc.identifier.doi 10.1016/j.ijfoodmicro.2019.04.005 en
dc.description.abstract The spoilage of foods caused by the growth of undesirable yeast species is a problem in the food industry. Yeast species such as Zygosaccharomyces bailii, Zygosaccharomyces rouxii, Debaryomyces hansenii, Kluyveromyces lactis and Saccharomyces cerevisiae have been encountered in foods such as high sugar products, fruit juices, wine, mayonnaise, chocolate and soft drinks. The demand for new methods of preservations has increased because of the negative association attached to chemical preservatives. The sequence of a novel short peptide (KKFFRAWWAPRFLK-NH2) was modified to generate three versions of this original peptide. These peptides were tested for the inhibition of the yeasts mentioned above, allowing for the better understanding of their residue modifications. The range of the minimum inhibitory concentration was between 25 and 200 μg/mL. Zygosaccharomyces bailii was the most sensitive strain to the peptides, while Zygosaccharomyces rouxii was the most resistant. Membrane permeabilisation was found to be responsible for yeast inhibition at a level which was a two-fold increase of the MIC (400 μg/mL). The possibility of the production of reactive oxygen species was also assessed but was not recognised as a factor involved for the peptides' mode of action. Their stability in different environments was also tested, focusing on high salt, pH and thermal stability. The newly designed peptides showed good antifungal activity against some common food spoilage yeasts and has been proven effective in the application in Fanta Orange. These efficient novel peptides represent a new source of food preservation that can be used as an alternative for current controversial preservatives used in the food industry. en
dc.description.sponsorship Department of Agriculture, Food and the Marine, Ireland (Food Institutional Research Measure (F.I.R.M.), Project Reference 15/F/731) en
dc.format.mimetype application/pdf en
dc.language.iso en en
dc.publisher Elsevier en
dc.relation.uri http://www.sciencedirect.com/science/article/pii/S0168160519300984
dc.rights © 2019 Elsevier B.V. All rights reserved. This manuscript version is made available under the CC-BY-NC-ND 4.0 license en
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/4.0/ en
dc.subject Anti-yeast en
dc.subject Peptide en
dc.subject Preservative en
dc.subject Synthetic en
dc.subject Zygosaccharomyces en
dc.title Inhibitory effect of four novel synthetic peptides on food spoilage yeasts en
dc.type Article (peer-reviewed) en
dc.internal.authorcontactother Elke Arendt, Dept Of Food & Nutritional Sciences, University College Cork, Cork, Ireland. +353-21-490-3000 Email: e.arendt@ucc.ie en
dc.internal.availability Full text available en
dc.check.info Access to this article is restricted until 12 months after publication by request of the publisher. en
dc.check.date 2020-04-13
dc.date.updated 2019-08-28T14:57:46Z
dc.description.version Accepted Version en
dc.internal.rssid 498305012
dc.contributor.funder Department of Agriculture, Food and the Marine en
dc.contributor.funder Food Institutional Research Measure en
dc.description.status Peer reviewed en
dc.identifier.journaltitle International Journal of Food Microbiology en
dc.internal.copyrightchecked No
dc.internal.licenseacceptance Yes en
dc.internal.IRISemailaddress e.arendt@ucc.ie en


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© 2019 Elsevier B.V. All rights reserved. This manuscript version is made available under the CC-BY-NC-ND 4.0 license Except where otherwise noted, this item's license is described as © 2019 Elsevier B.V. All rights reserved. This manuscript version is made available under the CC-BY-NC-ND 4.0 license
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