Antifungal activity of synthetic cowpea defensin Cp-thionin II and its application in dough

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dc.contributor.author Thery, Thibaut
dc.contributor.author Arendt, Elke K.
dc.date.accessioned 2020-02-21T09:26:53Z
dc.date.available 2020-02-21T09:26:53Z
dc.date.issued 2018-01-09
dc.identifier.citation Thery, T. and Arendt, E. K. (2018) 'Antifungal activity of synthetic cowpea defensin Cp-thionin II and its application in dough', Food Microbiology, 73, pp. 111-121. doi: 10.1016/j.fm.2018.01.006 en
dc.identifier.volume 73 en
dc.identifier.startpage 111 en
dc.identifier.endpage 121 en
dc.identifier.issn 0740-0020
dc.identifier.issn 1095-9998
dc.identifier.uri http://hdl.handle.net/10468/9680
dc.identifier.doi 10.1016/j.fm.2018.01.006 en
dc.description.abstract Plant defensins are small, cysteine-rich antimicrobial peptides of the immune system found in several organs during plant development. A synthetic peptide, KT43C, a linear analogue of the native Cp-thionin II found in cowpea seeds, was evaluated for its antifungal potential. It was found that KT43C displayed antifungal activity against Fusarium culmorum, Penicillium expansum and Aspergillus niger. Like native plant defensins, KT43C showed thermostability up to 100 °C and cation sensitivity. The synthetic peptide decreased the fungal growth without inducing morphogenic changes in the fungal hyphae. Non-inhibitory concentrations of the peptide induced permeabilization of the fungal membrane. In addition, high concentrations of KT43C induced the production of reactive oxygen species in the granulated cytoplasm. To investigate potential applications, the peptide was used as an additive in the preparation of dough which did not contain yeast. This peptide delayed the development of fungal growth in the dough by 2 days. Furthermore, KT43C did not induce red blood cell lysis up to a concentration of 200 μg.ml−1. These results highlight the potential for the use of synthetic antimicrobial defensins for shelf-life extension of food products. en
dc.description.sponsorship Irish Department of Agriculture, Food and the Marine (through the research program FIRM/RSF/CoFoRD (Reference: 13 F 462)) en
dc.format.mimetype application/pdf en
dc.language.iso en en
dc.publisher Elsevier en
dc.relation.uri https://www.sciencedirect.com/science/article/pii/S0740002017304811
dc.rights © 2019 Elsevier Ltd. All rights reserved. This manuscript version is made available under the CC BY-NC-ND 4.0 licence. en
dc.rights.uri https://creativecommons.org/licenses/by-nc-nd/4.0/ en
dc.subject Cowpea thionin en
dc.subject Linear defensin en
dc.subject Antifungal activity en
dc.subject Dough en
dc.title Antifungal activity of synthetic cowpea defensin Cp-thionin II and its application in dough en
dc.type Article (peer-reviewed) en
dc.internal.authorcontactother Elke Arendt, 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.date.updated 2020-02-20T16:57:34Z
dc.description.version Accepted Version en
dc.internal.rssid 431673312
dc.internal.wokid WOS:000426976800013
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 Food Microbiology en
dc.internal.copyrightchecked Yes
dc.internal.licenseacceptance Yes en
dc.internal.IRISemailaddress e.arendt@ucc.ie en


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