Comparing the activity and interactions of the antifungal protein PeAfpA with conventional fungicides and food preservatives against mycotoxigenic fungi

IF 2.6 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Food Science & Technology Pub Date : 2024-09-12 DOI:10.1111/ijfs.17575

Laura Hernández‐García, Xabier Molinos, Paloma Manzanares, Jose F. Marcos, Pedro V. Martínez‐Culebras

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Abstract

SummaryPrevention of fungal contamination and the occurrence of mycotoxins in food and feeds requires the development of new antifungal approaches. The antifungal proteins (AFPs) produced by some fungi provide great potential for the control of contaminating fungi. In the present study, the antifungal activity of the protein PeAfpA from Penicillium expansum was compared with fungicides used in post‐harvest control (imazalil and thiabendazole) and food preservatives (calcium propionate, sodium, sodium benzoate, potassium sorbate, and natamycin), against 23 fungal species belonging to the genera Penicillium, Fusarium, Byssochlamys, Aspergillus and Alternaria. In general, PeAfpA had the lowest minimum inhibitory concentration (MIC) followed by natamycin, the fungicides, and the chemical preservatives. PeAfpA was able to completely inhibit the growth of all tested fungi at concentrations ranging from 0.5 to 8 μg mL−1. In addition, we assessed the effects of PeAfpA in combination with imazalil, thiabendazole, natamycin, or potassium sorbate against four representative fungal species. Our results provide evidence for partial synergistic and additive effects between the protein PeAfpA and the other compounds tested. This study concludes that PeAfpA, alone or in combination with fungicides or food preservatives, has a great potential to prevent fungal contamination and reduce the required dosage of fungicides or chemical preservatives used in food conservation.

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比较抗真菌蛋白 PeAfpA 与传统杀真菌剂和食品防腐剂对霉菌毒素真菌的活性和相互作用

摘要预防真菌污染以及食品和饲料中霉菌毒素的发生需要开发新的抗真菌方法。一些真菌产生的抗真菌蛋白（AFPs）为控制污染真菌提供了巨大的潜力。在本研究中，比较了扩张青霉的蛋白 PeAfpA 与用于收获后控制的杀真菌剂（咪鲜胺和噻菌灵）和食品防腐剂（丙酸钙、苯甲酸钠、山梨酸钾和纳他霉素）对青霉属、镰刀菌属、白僵菌属、曲霉属和交替孢属 23 种真菌的抗真菌活性。一般来说，PeAfpA 的最低抑菌浓度（MIC）最低，其次是纳他霉素、杀菌剂和化学防腐剂。在 0.5 到 8 μg mL-1 的浓度范围内，PeAfpA 能够完全抑制所有受测真菌的生长。此外，我们还评估了 PeAfpA 与咪鲜胺、噻菌灵、纳他霉素或山梨酸钾联合使用对四种代表性真菌的作用。我们的研究结果证明了 PeAfpA 蛋白与其他测试化合物之间的部分协同效应和相加效应。这项研究的结论是，PeAfpA 单独或与杀真菌剂或食品防腐剂结合使用，在防止真菌污染和减少食品保存过程中所需的杀真菌剂或化学防腐剂的用量方面具有很大的潜力。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

International Journal of Food Science & Technology 工程技术-食品科技

CiteScore

5.80

自引率

9.10%

发文量

655

审稿时长

2.9 months

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.