Production of cationic antifungal peptides from kenaf seed protein as natural bio preservatives to prolong the shelf-life of tomato puree

Brisha Arulrajah, Belal J. Muhialdin, Mohammed S. Qoms, Mohammad Zarei, Anis Shobirin Meor Hussin, Hanan Hasan, Nazamid Saari

Research output: Contribution to journalArticlepeer-review

13 Scopus citations

Abstract

This study determined the favourable fermentation conditions for the production of antifungal peptides from kenaf seeds and their effectiveness in extending the shelf-life of tomato puree. The optimum fermentation conditions for the maximum activity of the antifungal peptides were 8.4% (w/v), 7 days and 3.7% for substrate/water ratio, fermentation time and glucose concentration, respectively. Eight cationic peptides of low molecular weight ranging from 840 to 1876 Da were identified in kenaf seed peptides mixture (KSPM). The minimum inhibitory concentration and minimum fungicidal concentration of KSPM against Fusarium sp. were 0.18 mg/mL and 0.70 mg/mL, respectively, while those for Aspergillus niger were 1.41 mg/mL and 2.81 mg/mL respectively. KSPM exhibited a fungicidal effect and a prolonged lag phase, with increased fungal membrane permeability as the concentration of KSPM increased, as evidenced by the release of intracellular constituents. The treatment of tomato puree with 1000 mg/kg KSPM delayed fungal growth for up to 14 and 23 days at 25 °C and 4 °C respectively, significantly reducing Aspergillus niger and Fusarium sp. counts. In conclusion, kenaf seed peptides prepared by lacto-fermentation possess antifungal activity, hence can be applied as natural bio preservatives to extend the shelf-life of food products such as tomato puree.

Original languageEnglish (US)
Article number109418
JournalInternational Journal of Food Microbiology
Volume359
DOIs
StatePublished - Dec 2 2021

Bibliographical note

Funding Information:
This research was supported by the Malaysian Ministry of Higher Education through Fundamental Research Grant Scheme ( FRGS/1/2018/STG03/UPM/01/3 ) (Project No. 01-01-18-2013FR). The authors would like to thank the Faculty of Food Science and Technology, Universiti Putra Malaysia for their support during the laboratory work.

Funding Information:
This research was supported by the Malaysian Ministry of Higher Education through Fundamental Research Grant Scheme (FRGS/1/2018/STG03/UPM/01/3) (Project No. 01-01-18-2013FR). The authors would like to thank the Faculty of Food Science and Technology, Universiti Putra Malaysia for their support during the laboratory work.

Publisher Copyright:
© 2021

Keywords

  • Cell permeability
  • Food spoilage
  • Fungicidal
  • Lacto-fermentation

PubMed: MeSH publication types

  • Journal Article

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