Antimicrobial activity of a peptide fraction from Lima beans (<10 kDa) against pathogenic and contaminating bacteria, as well as its incorporation into bioactive film-forming solutions
Microbial contamination of food is a constant challenge for the food industry, affecting product quality, safety, and shelf life. This study evaluated the antimicrobial activity of a peptide fraction derived from lima bean (Phaseolus lunatus) proteins and incorporated into film-forming solutions (FFS) based on flamboyant gum (Delonix regia) and lima bean starch, with the aim of developing bioactive materials. Enzymatic hydrolysis of the protein concentrate was performed with the enzyme pepsin, followed by ultrafiltration to obtain a fraction smaller than 10 kDa with a protein concentration of 1.42 mg/mL. The antimicrobial activity of the peptide fraction obtained was evaluated by the minimum inhibitory concentration (MIC) against pathogenic and spoilage bacteria L. monocytogenes, B. thermosphacta, S. enteritidis, P. aeruginosa, L. lactis, L. acidophilus, S. aureus, and E. coli O157:H7, obtaining values of 1.139, 0.427, 0.996, 0.142, 0.996, 0.996, 1.139, and 1.139 mg/mL, respectively. The peptide fraction had an inhibitory effect on most bacterial strains, both pathogenic and spoilage, relevant to public health and the food industry. Gram-positive (G+) bacteria, such as B. thermosphacta, L. monocytogenes, L. lactis, and L. acidophilus, were the most susceptible, with inhibition percentages above 50% and even total inhibition in the case of B. thermosphacta. In contrast, Gram-negative (G-) bacteria showed lower sensitivity; P. aeruginosa showed only 1% inhibition, and Escherichia coli O157:H7 was not only not inhibited but showed a 33% increase in population.
Antimicrobial activity of a peptide fraction from Lima beans (<10 kDa) against pathogenic and contaminating bacteria, as well as its incorporation into bioactive film-forming solutions
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DOI: https://doi.org/10.22533/at.ed.9735725291011
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Palavras-chave: Phaseolus lunatus, bioactive peptides, antibiotic resistance, enzymatic hydrolysis, food preservation
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Keywords: Phaseolus lunatus, bioactive peptides, antibiotic resistance, enzymatic hydrolysis, food preservation
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Abstract:
Microbial contamination of food is a constant challenge for the food industry, affecting product quality, safety, and shelf life. This study evaluated the antimicrobial activity of a peptide fraction derived from lima bean (Phaseolus lunatus) proteins and incorporated into film-forming solutions (FFS) based on flamboyant gum (Delonix regia) and lima bean starch, with the aim of developing bioactive materials. Enzymatic hydrolysis of the protein concentrate was performed with the enzyme pepsin, followed by ultrafiltration to obtain a fraction smaller than 10 kDa with a protein concentration of 1.42 mg/mL. The antimicrobial activity of the peptide fraction obtained was evaluated by the minimum inhibitory concentration (MIC) against pathogenic and spoilage bacteria L. monocytogenes, B. thermosphacta, S. enteritidis, P. aeruginosa, L. lactis, L. acidophilus, S. aureus, and E. coli O157:H7, obtaining values of 1.139, 0.427, 0.996, 0.142, 0.996, 0.996, 1.139, and 1.139 mg/mL, respectively. The peptide fraction had an inhibitory effect on most bacterial strains, both pathogenic and spoilage, relevant to public health and the food industry. Gram-positive (G+) bacteria, such as B. thermosphacta, L. monocytogenes, L. lactis, and L. acidophilus, were the most susceptible, with inhibition percentages above 50% and even total inhibition in the case of B. thermosphacta. In contrast, Gram-negative (G-) bacteria showed lower sensitivity; P. aeruginosa showed only 1% inhibition, and Escherichia coli O157:H7 was not only not inhibited but showed a 33% increase in population.
- Arturo Castellanos-Ruelas
- Luis Chel-Guerrero
- Geovani Garrido-Itza
- Diana Escalante-Réndiz
- David Betancur-Ancona
