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首页> 外文期刊>Food microbiology >Isolation and characterisation of the antifungal activity of the cowpea defensin Cp-thionin Ⅱ
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Isolation and characterisation of the antifungal activity of the cowpea defensin Cp-thionin Ⅱ

机译：豇豆防御素CP-ThioninⅡ的抗真菌活性的分离与表征Ⅱ

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摘要

As a result of the rapidly growing human population, reducing post-harvest crop losses of cereals due to microbial pests has major importance. Plant defensins have the potential to fulfil these demands, being highly specific and efficient antimicrobial agents. Hence, this study aimed to extract and characterise a peptide from cowpea seeds and investigate its antifungal performance. After extraction and partial purification, N-terminal sequencing was used to identify the primary peptide in the extract as cowpea-thionin II. Antifungal activity in vitro was found against Fusarium culmorum (MIC = 50 mu g/mL), but Aspergillus niger and Penecillium expansum showed an MIC 500 mu g/mL. The extract was resistant against heat treatment (100 degrees C, 15 min) but lost its antifungal activity in presence of cations (Na+, K+, Ca2+ and Mg2+, respectively). Membrane permeabilization of fungal hyphae was evident at 25 mu g/mL, while induction of oxidative stress only had minor contribution to the antifungal performance. The extract did not induce haemolysis at all concentrations tested (up to 200 mu g/mL). Finally, it was successfully used to protect stored wheat grains from fungal spoilage (determined via ergosterol content) when applied at 100 mu g/mL. In conclusion, the defensin Cp-thionin II showed the potential for future application as food bio-preservative.
机译：由于人口迅速增长，由于微生物害虫引起的减少谷物的收获后作物损失具有重要意义。植物防御素有可能满足这些需求，具有高度特异性和高效的抗微生物剂。因此，本研究旨在从豇豆种子中提取和表征肽并研究其抗真菌性能。在提取和部分纯化后，使用N-末端测序鉴定提取物中的初级肽作为豇豆-Thionin II。发现抗真菌活性对抗镰刀菌（MIC =50μg/ ml），但Asplygillus尼日尔和柚子膨胀显示麦克风>500μg/ ml。萃取液对热处理（100℃，15分钟）耐药，但在阳离子（Na +，K +，Ca2 +和Mg2 +的存在下失去其抗真菌活性）。真菌菌丝的膜透明度在25μg/ ml下显而易见，同时氧化应激的诱导仅对抗真菌性能进行了较小的贡献。提取物在测试的所有浓度（最多200μg/ ml）上没有诱导溶血。最后，当以100μg/ ml施加时，它成功地用于保护储存的小麦籽粒从真菌腐败（通过Ergosterol含量确定）。总之，防御素CP-Thionin II表现出未来申请作为食物生物防腐剂的潜力。

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  • 来源
    《Food microbiology》 |2019年第9期|504-514|共11页
  • 作者

    Schmidt Marcus; Arendt Elke K.; Thery Thibaut L. C.;

  • 作者单位

    Univ Coll Cork Sch Food & Nutr Sci Cork Ireland;

    Univ Coll Cork Sch Food & Nutr Sci Cork Ireland|Univ Coll Cork APC Microbiome Inst Cork Ireland;

    Univ Coll Cork Sch Food & Nutr Sci Cork Ireland;

  • 收录信息 美国《科学引文索引》(SCI);美国《化学文摘》(CA);
  • 原文格式 PDF
  • 正文语种 eng
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