Latex peptidases produce peptides capable of delaying fungal growth in bread

Deborah C Freitas,Rafael A Zambelli,Márcio V Ramos,João P B Oliveira,Pedro F N Souza, Glauber B M Santos,Celso S Nagano,Leandro P Bezerra,Ayrles F B Silva,Jefferson S Oliveira,Cleverson D T Freitas

Food Chemistry（2022）

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摘要

•Antimicrobial peptides were generated from the hydrolysis of wheat gluten proteins.•The hydrolysates exhibited activity against the all six tested fungi.•The hydrolysates extended the shelf life of bread in three days.•28 peptides were sequenced and then the best four peptides were synthesized.•The peptides were able to induce damage to the fungal plasma membrane.

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关键词

Antimicrobial peptides,Calotropis procera,Carica papaya,Cryptostegia grandiflora,Gluten peptides,Penicillium

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