{"title":"Exploring ethyl pyruvate as an antifungal and antibacterial agent for food preservation: an in vitro and in silico study","authors":"Azime Erarslan, Selcen Ari Yuka","doi":"10.1111/ijfs.17410","DOIUrl":null,"url":null,"abstract":"<p>Food pathogens are one of the microbiological problems that have negative effects on both economic and human health by causing spoilage and decay of important foods such as fruits and vegetables. The adverse effects of chemical residues left by synthetic biocides on human health and the development of resistance mechanisms in microorganisms have directed research towards bio-fungicide. This study aimed to develop an effective bio-fungicide using varying concentrations of ethyl pyruvate (1–18 μL disc<sup>−1</sup>). Additionally, the interaction of EP with several proteins in pathogenic bacteria and fungi was investigated through <i>in silico</i> molecular docking. According to the obtained results, an increase in EP concentration resulted in larger inhibition zone diameters. In this context, at an EP concentration of 18 μL disc<sup>−1</sup>, the inhibition zones formed against <i>E</i>. <i>coli</i>, <i>S</i>. <i>aureus</i>, <i>L</i>. <i>monocytogenes</i> and <i>S</i>. <i>typhimurium</i> bacteria were measured as 27.50 ± 0.50 mm, 31.00 ± 1.00 mm, 30.00 ± 1.00 mm and 32.66 ± 1.15 mm, respectively. EP at a concentration of 9 μL disc<sup>−1</sup> showed a fungicidal effect against <i>B</i>. <i>cinerea</i> and <i>P</i>. <i>expansum</i> and a fungistatic effect against <i>C</i>. <i>gloeosporioides</i>. As a result of <i>in silico</i> tests, the molecular binding energies of EP with <i>E</i>. <i>coli</i> dihydrofolate reductase, <i>S</i>. <i>aureus</i> DNA Gyrase B and <i>B</i>. <i>cinerea</i> 14 alpha-demethylase were determined to be −4.62, −4.26 and −3.95 kcal mol<sup>−1</sup>, respectively. Our results holistically revealed that EP has great potential for use in food preservation due to its antifungal and antibacterial properties.</p>","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":null,"pages":null},"PeriodicalIF":2.6000,"publicationDate":"2024-08-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/ijfs.17410","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"International Journal of Food Science & Technology","FirstCategoryId":"1","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1111/ijfs.17410","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
Food pathogens are one of the microbiological problems that have negative effects on both economic and human health by causing spoilage and decay of important foods such as fruits and vegetables. The adverse effects of chemical residues left by synthetic biocides on human health and the development of resistance mechanisms in microorganisms have directed research towards bio-fungicide. This study aimed to develop an effective bio-fungicide using varying concentrations of ethyl pyruvate (1–18 μL disc−1). Additionally, the interaction of EP with several proteins in pathogenic bacteria and fungi was investigated through in silico molecular docking. According to the obtained results, an increase in EP concentration resulted in larger inhibition zone diameters. In this context, at an EP concentration of 18 μL disc−1, the inhibition zones formed against E. coli, S. aureus, L. monocytogenes and S. typhimurium bacteria were measured as 27.50 ± 0.50 mm, 31.00 ± 1.00 mm, 30.00 ± 1.00 mm and 32.66 ± 1.15 mm, respectively. EP at a concentration of 9 μL disc−1 showed a fungicidal effect against B. cinerea and P. expansum and a fungistatic effect against C. gloeosporioides. As a result of in silico tests, the molecular binding energies of EP with E. coli dihydrofolate reductase, S. aureus DNA Gyrase B and B. cinerea 14 alpha-demethylase were determined to be −4.62, −4.26 and −3.95 kcal mol−1, respectively. Our results holistically revealed that EP has great potential for use in food preservation due to its antifungal and antibacterial properties.
期刊介绍:
The International Journal of Food Science & Technology (IJFST) is published for the Institute of Food Science and Technology, the IFST. This authoritative and well-established journal publishes in a wide range of subjects, ranging from pure research in the various sciences associated with food to practical experiments designed to improve technical processes. Subjects covered range from raw material composition to consumer acceptance, from physical properties to food engineering practices, and from quality assurance and safety to storage, distribution, marketing and use. While the main aim of the Journal is to provide a forum for papers describing the results of original research, review articles are also welcomed.