Anti-yeast activity and characterisation of synthetic radish peptides Rs-AFP1 and Rs-AFP2 against food spoilage yeast: Synthetic radish peptides against food spoilage yeast

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dc.check.date2021-02-22
dc.check.infoAccess to this article is restricted until 12 months after publication by request of the publisher.en
dc.contributor.authorShwaiki, Laila N.
dc.contributor.authorArendt, Elke K.
dc.contributor.authorLynch, Kieran M.
dc.contributor.funderDepartment of Agriculture, Food and the Marine, Irelanden
dc.date.accessioned2020-03-30T09:10:46Z
dc.date.available2020-03-30T09:10:46Z
dc.date.issued2020-02-22
dc.date.updated2020-03-30T08:32:38Z
dc.description.abstractFood spoilage resulting from the presence of yeast is a common problem in the food industry. The development of natural food preservatives is a growing area of interest for the food industry. The application of antimicrobial peptides derived from plants can be a simple and natural method of preserving food. This study looked at the antiyeast activity of two chemically synthesised radish antimicrobial peptides, Rs-AFP1 and Rs-AFP2, for their inhibitory effect against different yeast species. The minimum inhibitory concentration (MIC) of both peptides was generated. Two mechanisms of action were studied (membrane permeabilisation and the overproduction of reactive oxygen species (ROS)) and both were found to occur with Rs-AFP2, while only the overproduction of ROS was detected for Rs-AFP1. The effect of the peptides on the yeast cells was also visualised by scanning electron microscopy. Their safety in terms of human consumption was studied and no adverse effects were found. Lastly, the stability of the peptides in different conditions, such as high salt, heat and a range of pH were studied in addition to their antiyeast activity in different food matrices such as soft drink, fruit juices and salad dressing, further supporting the peptides' potential for use in food preservation.en
dc.description.sponsorshipDepartment of Agriculture, Food and the Marine, Ireland (Food Institutional Research Measure (F.I.R.M.) Project Reference 15/F/731)en
dc.description.statusPeer revieweden
dc.description.versionAccepted Versionen
dc.format.mimetypeapplication/pdfen
dc.identifier.articleid107178en
dc.identifier.citationShwaiki, L. N., Arendt, E. K. and Lynch, K. M. (2020) 'Anti-yeast activity and characterisation of synthetic radish peptides Rs-AFP1 and Rs-AFP2 against food spoilage yeast: Synthetic radish peptides against food spoilage yeast', Food Control, 113, 107178. doi: 10.1016/j.foodcont.2020.107178en
dc.identifier.doi10.1016/j.foodcont.2020.107178en
dc.identifier.issn0956-7135
dc.identifier.journaltitleFood Controlen
dc.identifier.urihttps://hdl.handle.net/10468/9786
dc.identifier.volume113en
dc.language.isoenen
dc.publisherElsevier Ltd.en
dc.rights© 2020, Elsevier Ltd. All rights reserved. This manuscript version is made available under the CC BY-NC-ND 4.0 license.en
dc.rights.urihttps://creativecommons.org/licenses/by-nc-nd/4.0/en
dc.subjectAntimicrobialen
dc.subjectDefensinsen
dc.subjectRadishen
dc.subjectSynthetic peptidesen
dc.subjectZygosaccharomycesen
dc.titleAnti-yeast activity and characterisation of synthetic radish peptides Rs-AFP1 and Rs-AFP2 against food spoilage yeast: Synthetic radish peptides against food spoilage yeasten
dc.typeArticle (peer-reviewed)en
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