Abstract
Foodborne pathogens are one of the major causes of food deterioration and a public health concern worldwide. Antimicrobial peptides (AMPs) encrypted in protein sequences from plants, such as chia (Salvia hispanica), might have a crucial role in the inhibition of bacteria. In this study, the antibacterial activity and stability of chia peptide fractions (CPFs) were evaluated for potential applications in food preservation. Three CPFs (F < 1, F 1-3, and F 3-5 kDa) were obtained by enzymatic hydrolysis of a protein-rich fraction and subsequent ultrafiltration. Gram-positive bacteria were susceptible to F < 1. This fraction's more significant inhibition effect was reported against Listeria monocytogenes (635.4 ± 3.6 µg/mL). F < 1 remained active after incubation at 4–80 °C and a pH range of 5–8 but was inactive after exposure to pepsin and trypsin. In this sense, F < 1 could be suitable for meat and dairy products at a maximum reference level of 12–25 mg/kg. Multicriteria analysis suggested that KLKKNL could be the peptide displaying the antimicrobial activity in F < 1. These results demonstrate the potential of this sequence as a preservative for controlling the proliferation of Gram-positive bacteria in food products.
This is a preview of subscription content, log in via an institution to check access.
Similar content being viewed by others
Data Availability
The data that support the findings of this study are available on request from the corresponding author.
Code availability
Not applicable.
References
Aguilar-Toalá JE, Deering AJ, Liceaga AM (2020) New Insights into the Antimicrobial properties of Hydrolysates and peptide fractions derived from Chia Seed (Salvia hispanica L.). Probiotics Antimicrob Proteins 12(4):1571–1581. https://doi.org/10.1007/s12602-020-09653-8
C.F.R. (2012) 9 CFR 590. Inspection of egg and egg products
Coelho MS, Soares-Freitas RA, Areas JA et al (2018) Peptides from Chia present antibacterial activity and inhibit cholesterol synthesis. Plant Foods Hum Nutr 73:101–107. https://doi.org/10.1007/s11130-018-0668-z
Dash P, Ghosh G (2017) Fractionation, amino acid profiles, antimicrobial and free radical scavenging activities of Citrullus lanatus seed protein. Nat Prod Res 31:2945–2947. https://doi.org/10.1080/14786419.2017.1305385
Essig A, Hofmann D, Münch D et al (2014) Copsin, a Novel Peptide-based Fungal Antibiotic Interfering with the Peptidoglycan Synthesis. J Biol Chem 289:34953–34964. https://doi.org/10.1074/jbc.M114.599878
FDA (2012) Factors that affect microbial growth in food. In: Food pathogenic microorganisms and natural toxins, Segunda. pp 263–265
FDA (2017) Grade “A” Pasteurized Milk Ordinance (PMO). 1–426
FDA (2020) Fish and fishery products hazards and controls guidance. Fish Fish. Prod. Hazard Control Guid. Fourth Ed. 1–401
Ghafoor K, Ahmed IAM, Özcan MM et al (2020) An evaluation of bioactive compounds, fatty acid composition and oil quality of chia (Salvia hispanica L.) seed roasted at different temperatures. Food Chem 333:127531. https://doi.org/10.1016/j.foodchem.2020.127531
Gharsallaoui A, Oulahal N, Joly C, Degraeve P (2016) Nisin as a food preservative: Part 1: physicochemical properties, antimicrobial activity, and main uses. Crit Rev Food Sci Nutr 56:1262–1274. https://doi.org/10.1080/10408398.2013.763765
GSFA (2019) Food additive details: Nisin (E 234). In: Codex Gen. Stand. Food Addit. http://www.fao.org/gsfaonline/additives/details.html?id=1&print=true&lang=en
Krepker M, Shemesh R, Danin Y et al (2017) Active food packaging fi lms with synergistic antimicrobial activity. Food Control 76:117–126. https://doi.org/10.1016/j.foodcont.2017.01.014
Li Y, Liu T, Liu Y et al (2019) Antimicrobial activity, membrane interaction and stability of the D-amino acid substituted analogs of antimicrobial peptide W3R6. J Photochem Photobiol B Biol. https://doi.org/10.1016/j.jphotobiol.2019.111645
Liu Y, Wu X, Hou W et al (2017) Structure and function of seed storage proteins in faba bean (Vicia faba L.). Biotech. https://doi.org/10.1007/s13205-017-0691-z
Malanovic N, Lohner K (2016) Antimicrobial Peptides targeting gram-positive bacteria. Pharmaceuticals. https://doi.org/10.3390/ph9030059
Martínez Leo EE, Segura Campos MR (2020) Neuroprotective effect from Salvia hispanica peptide fractions on pro-inflammatory modulation of HMC3 microglial cells. J Food Biochem 44:e13207. https://doi.org/10.1111/jfbc.13207
Mikut R, Ruden S, Reischl M et al (2016) Improving short antimicrobial peptides despite elusive rules for activity. Biochim Biophys Acta - Biomembr 1858:1024–1033. https://doi.org/10.1016/j.bbamem.2015.12.013
Mostafa AA, Al-askar AA, Almaary KS et al (2018) Antimicrobial activity of some plant extracts against bacterial strains causing food poisoning diseases. Saudi J Biol Sci 25:361–366. https://doi.org/10.1016/j.sjbs.2017.02.004
Nielsen PM, Petersen D, Dambmann C (2001) Improved method for determining food protein degree of hydrolysis. J Food Sci 66:642–646
Pisoschi AM, Pop A, Georgescu C et al (2018) An overview of natural antimicrobials role in food. Eur J Med Chem 143:922–935
Salazar Vega IM, Quintana Owen P, Segura Campos MR (2020) Physicochemical, thermal, mechanical, optical, and barrier characterization of chia (Salvia hispanica L.) mucilage-protein concentrate biodegradable films. J Food Sci 85:892–902. https://doi.org/10.1111/1750-3841.14962
Santos JCP, Sousa RCS, Otoni CG et al (2018) Nisin and other antimicrobial peptides: production, mechanisms of action, and application in active food packaging. Innov Food Sci Emerg Technol 48:179–194. https://doi.org/10.1016/j.ifset.2018.06.008
Schägger H (2006) Tricine – SDS-PAGE. Nat Protoc 1:16–23. https://doi.org/10.1038/nprot.2006.4
Segura-Campos MR, Salazar-Vega IM, Chel-Guerrero LA, Betancur-Ancona DA (2013) Biological potential of chia (Salvia hispanica L.) protein hydrolysates and their incorporation into functional foods. LWT - Food Sci Technol 50:723–731. https://doi.org/10.1016/j.lwt.2012.07.017
Silva MM, Lidon FC (2016) Food preservatives – An overview on applications and side effects. Emirates J Food Agric 28:366–373. https://doi.org/10.9755/ejfa.2016-04-351
Valgas C, Machado de Souza S, Smânia E, Smânia A Jr (2007) Screening method to determine antibacterial activity of natural products. Brazilian J Microbiol 38:369–380
Vioque J, Clemente A, Pedroche J, Del M, Yust M, Millán F (2001) Obtención y aplicaciones de hidrolizados protéicos. Grasas Aceites 52:132–136. https://doi.org/10.3989/gya.2001.v52.i2.385
WHO (2015) WHO estimates of the global burden of foodborne diseases: Foodborne disease burden epidemiology reference group 2007–2015. Geneva
Yan J, Bhadra P, Li A et al (2020) Deep-AmPEP30: Improve short Antimicrobial Peptides prediction with deep learning. Mol Ther - Nucleic Acids 20:882–894. https://doi.org/10.1016/j.omtn.2020.05.006
Yoon KP, Kim WK (2017) The behavioral TOPSIS. Expert Syst Appl 89:266–272. https://doi.org/10.1016/j.eswa.2017.07.045
Zhang Y, He S, Simpson BK (2018) Enzymes in food bioprocessing — novel food enzymes, applications, and related techniques. Curr Opin Food Sci 19:30–35. https://doi.org/10.1016/j.cofs.2017.12.007
Acknowledgements
This is study is a result of the research conducted within the Project 119RT0567 financially supported by CITED. ALM acknowledges CONACyT MSc Scholarship (CVU 933185).
Funding
This work was supported by CYTED (project 119RT0567).
Author information
Authors and Affiliations
Contributions
MRSC conceived the project, supervised the work, reviewed the manuscript, and was responsible for project administration; ALM performed the experiments, analyzed the data and wrote the manuscript; ABFO contributed materials and methodology; LFMM performed the TOPSIS analysis of peptide sequences.
Corresponding author
Ethics declarations
Conflict of interest
The authors declare no conflict of interest.
Ethics approval
Ethics approval was not required for this research.
Consent to participate
Not applicable.
Consent for publication
Not applicable.
Additional information
Publisher's Note
Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.
Rights and permissions
About this article
Cite this article
León Madrazo, A., Fuentes Ortíz, A.B., Morales Mendoza, L.F. et al. Antibacterial peptide fractions from chia seeds (Salvia hispanica L.) and their stability to food processing conditions. J Food Sci Technol 59, 4332–4340 (2022). https://doi.org/10.1007/s13197-022-05506-0
Revised:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s13197-022-05506-0