Inhibitory effect of four novel synthetic peptides on food spoilage yeasts
| 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.contributor.funder | Department of Agriculture, Food and the Marine | en |
| dc.contributor.funder | Food Institutional Research Measure | en |
| dc.date.accessioned | 2019-08-29T11:43:20Z | |
| dc.date.available | 2019-08-29T11:43:20Z | |
| dc.date.issued | 2019-04-13 | |
| dc.date.updated | 2019-08-28T14:57:46Z | |
| 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.description.status | Peer reviewed | en |
| dc.description.version | Accepted Version | en |
| dc.format.mimetype | application/pdf | en |
| 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.doi | 10.1016/j.ijfoodmicro.2019.04.005 | en |
| dc.identifier.endpage | 52 | en |
| dc.identifier.issn | 0168-1605 | |
| dc.identifier.journaltitle | International Journal of Food Microbiology | en |
| dc.identifier.startpage | 43 | en |
| dc.identifier.uri | https://hdl.handle.net/10468/8411 | |
| dc.identifier.volume | 300 | 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 |
