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

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dc.contributor.authorThery, Thibaut
dc.contributor.authorArendt, Elke K.
dc.contributor.funderDepartment of Agriculture, Food and the Marineen
dc.contributor.funderFood Institutional Research Measureen
dc.date.accessioned2020-02-21T09:26:53Z
dc.date.available2020-02-21T09:26:53Z
dc.date.issued2018-01-09
dc.date.updated2020-02-20T16:57:34Z
dc.description.abstractPlant 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.sponsorshipIrish Department of Agriculture, Food and the Marine (through the research program FIRM/RSF/CoFoRD (Reference: 13 F 462))en
dc.description.statusPeer revieweden
dc.description.versionAccepted Versionen
dc.format.mimetypeapplication/pdfen
dc.identifier.citationThery, 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.2018.01.006en
dc.identifier.doi10.1016/j.fm.2018.01.006en
dc.identifier.endpage121en
dc.identifier.issn0740-0020
dc.identifier.issn1095-9998
dc.identifier.journaltitleFood Microbiologyen
dc.identifier.startpage111en
dc.identifier.urihttps://hdl.handle.net/10468/9680
dc.identifier.volume73en
dc.language.isoenen
dc.publisherElsevieren
dc.relation.urihttps://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.urihttps://creativecommons.org/licenses/by-nc-nd/4.0/en
dc.subjectCowpea thioninen
dc.subjectLinear defensinen
dc.subjectAntifungal activityen
dc.subjectDoughen
dc.titleAntifungal activity of synthetic cowpea defensin Cp-thionin II and its application in doughen
dc.typeArticle (peer-reviewed)en
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