Title:Discovery and Development of Novel Anti-fungal Peptides Against Foodspoiling Fungi
VOLUME: 17 ISSUE: 4
Author(s):Belal J. Muhialdin*, Hussein L. Algboory, Nameer K. Mohammed, Hana Kadum, Anis S.M. Hussin, Nazamid Saari and Zaiton Hassan
Affiliation:Faculty of Food Science and Technology, University Putra Malaysia (UPM) Serdang, 43400 Selangor, Faculty of Agriculture, Al-Qasim Green University, Babylon, Food Science and Biotechnology Department, Faculty of Agriculture, Tikrit University, 43001 Tikrit, Faculty of Science, Muthanna University, Samawah, Faculty of Food Science and Technology, Universiti Putra Malaysia Selangor, Malaysia Halal Products Research Institute, Universiti Putra Malaysia, Selangor, Faculty of Food Science and Technology, University Putra Malaysia (UPM) Serdang, 43400 Selangor, Faculty of Science and Technology, Universiti Sains Islam Malaysia, Negeri Sembilan
Keywords:Bio-preservation, antifungal peptides, food applications, drug discovery, mode of action, natural preservatives.
Abstract:
Background: Despite the extensive research carried out to develop natural antifungal
preservatives for food applications, there are very limited antifungal agents available to inhibit the
growth of spoilage fungi in processed foods.
Scope and Approach: Therefore, this review summarizes the discovery and development of antifungal
peptides using lactic acid bacteria fermentation to prevent food spoilage by fungi. The focus
of this review will be on the identification of antifungal peptides, potential sources, the possible
modes of action and properties of peptides considered to inhibit the growth of spoilage fungi.
Key Findings and Conclusions: Antifungal peptides generated by certain lactic acid bacteria
strains have a high potential for applications in a broad range of foods. The mechanism of peptides
antifungal activity is related to their properties such as low molecular weight, concentration and
secondary structure. The antifungal peptides were proposed to be used as bio-preservatives to reduce
and/or replace chemical preservatives.