Identification and characterization of a new antifungal peptide in fermented milk product containing bioprotective Lactobacillus cultures

Laura Frendrup McNair; Solvej Siedler; Joachim Møllesøe Vinther; Anna Mette Hansen; Ana R. Neves; Anna K Jäger; Henrik Franzyk; Dan Stærk

doi:10.1093/femsyr/foy094

Identification and characterization of a new antifungal peptide in fermented milk product containing bioprotective Lactobacillus cultures

Laura Frendrup McNair, Solvej Siedler, Joachim Møllesøe Vinther, Anna Mette Hansen, Ana R. Neves, Anna K Jäger, Henrik Franzyk, Dan Stærk

LUKKET: Institut for Lægemiddeldesign og Farmakologi

6 Citationer (Scopus)

Abstract

Mold and yeast contamination constitutes a major problem in food commodities, including dairy products, hence new natural preventive measures are in high demand. The aim of the current study is to identify and characterize novel antifungal peptides produced by lactic acid bacteria (LAB) in sour cream. By the use of a newly developed image-based 96-well plate fungal growth inhibition assay targeting Debaryomyces hansenii, combined with a range of analytical tools comprising HPLC-high-resolution mass spectrometry, ultrahigh-performance liquid chromatography-Triple Quadrupole MS and nuclear magnetic resonance spectroscopy, we successfully identified a new antifungal peptide (DMPIQAFLLY; 1211 Da) in sour cream enriched with two bioprotective LAB strains. This peptide represents a fragment of casein, the most abundant protein in milk. Presumably, the proteolytic activity of these bioprotective strains results in the observed 4-fold higher concentration of the peptide during storage. Both bioprotective strains are able to generate this peptide in concentrations up to 0.4 μM, independently of the sour cream starter culture employed. The peptide attenuates the growth rate of D. hansenii at concentrations ≥35 μM, and results in smaller cells and more compact colonies. Hence, the peptide is likely contributing to the overall preserving effect of the investigated bioprotective LAB strains.

Originalsprog	Engelsk
Artikelnummer	foy094
Tidsskrift	F E M S Yeast Research
Vol/bind	18
Antal sider	9
ISSN	1567-1356
DOI	https://doi.org/10.1093/femsyr/foy094
Status	Udgivet - 1 dec. 2018

Adgang til dokumentet

10.1093/femsyr/foy094

foy094.pdfForlagets udgivne version, 1,5 MB
foy094.pdfForlagets udgivne version, 1,5 MB

Citationsformater

@article{a6d18cac957147f3b1de1ef2604ecca2,

title = "Identification and characterization of a new antifungal peptide in fermented milk product containing bioprotective Lactobacillus cultures",

abstract = "Mold and yeast contamination constitutes a major problem in food commodities, including dairy products, hence new natural preventive measures are in high demand. The aim of the current study is to identify and characterize novel antifungal peptides produced by lactic acid bacteria (LAB) in sour cream. By the use of a newly developed image-based 96-well plate fungal growth inhibition assay targeting Debaryomyces hansenii, combined with a range of analytical tools comprising HPLC-high-resolution mass spectrometry, ultrahigh-performance liquid chromatography-Triple Quadrupole MS and nuclear magnetic resonance spectroscopy, we successfully identified a new antifungal peptide (DMPIQAFLLY; 1211 Da) in sour cream enriched with two bioprotective LAB strains. This peptide represents a fragment of casein, the most abundant protein in milk. Presumably, the proteolytic activity of these bioprotective strains results in the observed 4-fold higher concentration of the peptide during storage. Both bioprotective strains are able to generate this peptide in concentrations up to 0.4 μM, independently of the sour cream starter culture employed. The peptide attenuates the growth rate of D. hansenii at concentrations ≥35 μM, and results in smaller cells and more compact colonies. Hence, the peptide is likely contributing to the overall preserving effect of the investigated bioprotective LAB strains.",

author = "McNair, {Laura Frendrup} and Solvej Siedler and Vinther, {Joachim M{\o}lles{\o}e} and Hansen, {Anna Mette} and Neves, {Ana R.} and J{\"a}ger, {Anna K} and Henrik Franzyk and Dan St{\ae}rk",

year = "2018",

month = dec,

day = "1",

doi = "10.1093/femsyr/foy094",

language = "English",

volume = "18",

journal = "FEMS Yeast Research",

issn = "1567-1356",

publisher = "Oxford University Press",

}

TY - JOUR

T1 - Identification and characterization of a new antifungal peptide in fermented milk product containing bioprotective Lactobacillus cultures

AU - McNair, Laura Frendrup

AU - Siedler, Solvej

AU - Vinther, Joachim Møllesøe

AU - Hansen, Anna Mette

AU - Neves, Ana R.

AU - Jäger, Anna K

AU - Franzyk, Henrik

AU - Stærk, Dan

PY - 2018/12/1

Y1 - 2018/12/1

N2 - Mold and yeast contamination constitutes a major problem in food commodities, including dairy products, hence new natural preventive measures are in high demand. The aim of the current study is to identify and characterize novel antifungal peptides produced by lactic acid bacteria (LAB) in sour cream. By the use of a newly developed image-based 96-well plate fungal growth inhibition assay targeting Debaryomyces hansenii, combined with a range of analytical tools comprising HPLC-high-resolution mass spectrometry, ultrahigh-performance liquid chromatography-Triple Quadrupole MS and nuclear magnetic resonance spectroscopy, we successfully identified a new antifungal peptide (DMPIQAFLLY; 1211 Da) in sour cream enriched with two bioprotective LAB strains. This peptide represents a fragment of casein, the most abundant protein in milk. Presumably, the proteolytic activity of these bioprotective strains results in the observed 4-fold higher concentration of the peptide during storage. Both bioprotective strains are able to generate this peptide in concentrations up to 0.4 μM, independently of the sour cream starter culture employed. The peptide attenuates the growth rate of D. hansenii at concentrations ≥35 μM, and results in smaller cells and more compact colonies. Hence, the peptide is likely contributing to the overall preserving effect of the investigated bioprotective LAB strains.

AB - Mold and yeast contamination constitutes a major problem in food commodities, including dairy products, hence new natural preventive measures are in high demand. The aim of the current study is to identify and characterize novel antifungal peptides produced by lactic acid bacteria (LAB) in sour cream. By the use of a newly developed image-based 96-well plate fungal growth inhibition assay targeting Debaryomyces hansenii, combined with a range of analytical tools comprising HPLC-high-resolution mass spectrometry, ultrahigh-performance liquid chromatography-Triple Quadrupole MS and nuclear magnetic resonance spectroscopy, we successfully identified a new antifungal peptide (DMPIQAFLLY; 1211 Da) in sour cream enriched with two bioprotective LAB strains. This peptide represents a fragment of casein, the most abundant protein in milk. Presumably, the proteolytic activity of these bioprotective strains results in the observed 4-fold higher concentration of the peptide during storage. Both bioprotective strains are able to generate this peptide in concentrations up to 0.4 μM, independently of the sour cream starter culture employed. The peptide attenuates the growth rate of D. hansenii at concentrations ≥35 μM, and results in smaller cells and more compact colonies. Hence, the peptide is likely contributing to the overall preserving effect of the investigated bioprotective LAB strains.

U2 - 10.1093/femsyr/foy094

DO - 10.1093/femsyr/foy094

M3 - Journal article

C2 - 30137293

SN - 1567-1356

VL - 18

JO - FEMS Yeast Research

JF - FEMS Yeast Research

M1 - foy094

ER -

Identification and characterization of a new antifungal peptide in fermented milk product containing bioprotective Lactobacillus cultures

Abstract

Adgang til dokumentet

Fingeraftryk

Citationsformater