Assessment of antifungal activity of aqueous extracts and protein fractions from sourdough fermented by Lactiplantibacillus plantarum
In the search for sustainable alternatives to preserve food safety, the characterization of organic acids, peptides, and antifungal protein fractions from lactic acid bacteria fermentations emerges as a promising strategy. This study analyzes the antifungal capacity of organic acids and protein frac...
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| Format: | Article |
| Language: | English |
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Elsevier
2024-06-01
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| Series: | Future Foods |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666833524000200 |
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| author | R.H. Hernández-Figueroa J.I. Morales-Camacho E. Mani-López A. López-Malo |
| author_facet | R.H. Hernández-Figueroa J.I. Morales-Camacho E. Mani-López A. López-Malo |
| author_sort | R.H. Hernández-Figueroa |
| collection | DOAJ |
| description | In the search for sustainable alternatives to preserve food safety, the characterization of organic acids, peptides, and antifungal protein fractions from lactic acid bacteria fermentations emerges as a promising strategy. This study analyzes the antifungal capacity of organic acids and protein fractions derived from sourdough fermented with Lactiplantibacillus plantarum NRRL B-4496. During the heterofermentative fermentation of the wheat dough, lactic acid (189.17 mM) and acetic acid (36.78 mM) were mainly formed. Four protein fractions were obtained and tested; fraction A (MW > 10 kDa) presented the highest amount of protein, followed by fraction B (MW > 30 kDa). These fractions demonstrated strong antifungal capacity. Aqueous extracts and protein fractions inhibited the evaluated fungi (>90 %); their neutralization and hydrolysis caused a considerable decrease in antifungal activity, evidencing the direct relationship between organic acids and protein fractions. Proteinaceous compounds >30 kDa showed strong antifungal activity, while fractions (MW < 30 or < 10 kDa) showed weak activity. These findings suggest that protein species, as well as organic acids derived from sourdough fermentations with Lactiplantibacillus plantarum, could be promising natural antifungal agents for food applications, contributing to the reduction of synthetic preservatives and the promotion of sustainable practices in food production. |
| first_indexed | 2024-03-08T03:34:49Z |
| format | Article |
| id | doaj.art-11b91cdad3e54ffea95fe48f579dc5ad |
| institution | Directory Open Access Journal |
| issn | 2666-8335 |
| language | English |
| last_indexed | 2024-03-08T03:34:49Z |
| publishDate | 2024-06-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Future Foods |
| spelling | doaj.art-11b91cdad3e54ffea95fe48f579dc5ad2024-02-10T04:45:40ZengElsevierFuture Foods2666-83352024-06-019100314Assessment of antifungal activity of aqueous extracts and protein fractions from sourdough fermented by Lactiplantibacillus plantarumR.H. Hernández-Figueroa0J.I. Morales-Camacho1E. Mani-López2A. López-Malo3Departamento de Ingeniería Química, Alimentos y Ambiental, Universidad de las Américas Puebla, Sta. Catarina Mártir s/n. San Andrés Cholula, Puebla 72810, MexicoDepartamento de Ingeniería Química, Alimentos y Ambiental, Universidad de las Américas Puebla, Sta. Catarina Mártir s/n. San Andrés Cholula, Puebla 72810, MexicoDepartamento de Ingeniería Química, Alimentos y Ambiental, Universidad de las Américas Puebla, Sta. Catarina Mártir s/n. San Andrés Cholula, Puebla 72810, MexicoCorresponding autor.; Departamento de Ingeniería Química, Alimentos y Ambiental, Universidad de las Américas Puebla, Sta. Catarina Mártir s/n. San Andrés Cholula, Puebla 72810, MexicoIn the search for sustainable alternatives to preserve food safety, the characterization of organic acids, peptides, and antifungal protein fractions from lactic acid bacteria fermentations emerges as a promising strategy. This study analyzes the antifungal capacity of organic acids and protein fractions derived from sourdough fermented with Lactiplantibacillus plantarum NRRL B-4496. During the heterofermentative fermentation of the wheat dough, lactic acid (189.17 mM) and acetic acid (36.78 mM) were mainly formed. Four protein fractions were obtained and tested; fraction A (MW > 10 kDa) presented the highest amount of protein, followed by fraction B (MW > 30 kDa). These fractions demonstrated strong antifungal capacity. Aqueous extracts and protein fractions inhibited the evaluated fungi (>90 %); their neutralization and hydrolysis caused a considerable decrease in antifungal activity, evidencing the direct relationship between organic acids and protein fractions. Proteinaceous compounds >30 kDa showed strong antifungal activity, while fractions (MW < 30 or < 10 kDa) showed weak activity. These findings suggest that protein species, as well as organic acids derived from sourdough fermentations with Lactiplantibacillus plantarum, could be promising natural antifungal agents for food applications, contributing to the reduction of synthetic preservatives and the promotion of sustainable practices in food production.http://www.sciencedirect.com/science/article/pii/S2666833524000200Lactiplantibacillus plantarumSourdoughAntifungalsProtein fractionsOrganic acids |
| spellingShingle | R.H. Hernández-Figueroa J.I. Morales-Camacho E. Mani-López A. López-Malo Assessment of antifungal activity of aqueous extracts and protein fractions from sourdough fermented by Lactiplantibacillus plantarum Future Foods Lactiplantibacillus plantarum Sourdough Antifungals Protein fractions Organic acids |
| title | Assessment of antifungal activity of aqueous extracts and protein fractions from sourdough fermented by Lactiplantibacillus plantarum |
| title_full | Assessment of antifungal activity of aqueous extracts and protein fractions from sourdough fermented by Lactiplantibacillus plantarum |
| title_fullStr | Assessment of antifungal activity of aqueous extracts and protein fractions from sourdough fermented by Lactiplantibacillus plantarum |
| title_full_unstemmed | Assessment of antifungal activity of aqueous extracts and protein fractions from sourdough fermented by Lactiplantibacillus plantarum |
| title_short | Assessment of antifungal activity of aqueous extracts and protein fractions from sourdough fermented by Lactiplantibacillus plantarum |
| title_sort | assessment of antifungal activity of aqueous extracts and protein fractions from sourdough fermented by lactiplantibacillus plantarum |
| topic | Lactiplantibacillus plantarum Sourdough Antifungals Protein fractions Organic acids |
| url | http://www.sciencedirect.com/science/article/pii/S2666833524000200 |
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