Antifungal potential of Lactobacillus bioactive metabolites: synergistic interactions with food preservatives and molecular docking insights

IF 3.2 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

European Food Research and Technology Pub Date : 2025-06-16 DOI:10.1007/s00217-025-04807-w

Ahmed M. Emara, Diaa A. Marrez, Asmaa S. Ramadan, Ahmed A. El-Rashedy, Ahmed Noah Badr, Karolina Hoppe, Hongjun Li, Zhifei He

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引用次数: 0

Abstract

The antifungal activity of bioactive metabolites from Lactobacillus casei EMCC 1093 against mycotoxigenic fungi was investigated. Bacterial extract using ethyl acetate showed activity against nine fungal strains. The highest activity was observed against Fusarium verticillioides (19 mm) and Penicillium verrucosum (18.0 mm). Thin layer chromatography (TLC) bio-autography of Lb. casei extract detected a clear inhibition zone against all tested fungi at bands of R_f 0.19, 0.28, 0.38, and 0.46. The GC-MS extract analysis revealed 18 compounds, where Butylated Hydroxytoluene (BHT), butanoic, benzoic, and lactic acids were the most abundant. The minimal inhibitory concentration (MIC) values for Lactobacillus. casei extract, sodium benzoate, and potassium sorbate were found to range from 0.8 to 2.2, 1.5–3.5, and 2.1–3.1 mg/ mL, respectively. Checkerboard assay showed a synergistic combination between the extract and sodium benzoate against Aspergillus westerdijikia, Fusarium verticillioides, and Fusarium proliferatum, with fractional inhibitory concentration index values ranging from 0.38 to 0.50. The extract combination with potassium sorbate observed synergistic effects against Aspergillus flavus, A. parasiticus, A. westerdijikia and additive effects against A. niger, A. ochraceus, A. carbonarus, F. verticillioides, F. proliferatum, and P. verrucosum. In silico studies provided insights into the molecular interactions and binding affinities between the extract and fungal proteins, highlighting the potential application in food preservation, and molecular dynamic simulations confirmed the inhibitory effect against toxigenic fungi. The study indicated the pioneer prevention and reduction impact of bacterial ethyl acetate extract against mycotoxigenic fungi compared to traditional preservatives to apply in the food production chain.

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乳酸菌生物活性代谢物的抗真菌潜力：与食品防腐剂的协同作用和分子对接见解

研究了干酪乳杆菌EMCC 1093生物活性代谢物对产霉毒素真菌的抑菌活性。乙酸乙酯提取液对9株真菌有一定的抑菌活性。对黄萎病镰刀菌（19 mm）和疣青霉（18.0 mm）活性最高。薄层色谱（TLC）生物自图分析表明，干酪乳杆菌提取物在Rf为0.19、0.28、0.38和0.46波段上均有明显的抑菌带。GC-MS分析发现了18种化合物，其中丁基羟基甲苯（BHT）、丁酸、苯甲酸和乳酸含量最高。乳酸菌的最低抑菌浓度（MIC）值。干酪提取物、苯甲酸钠和山梨酸钾的含量分别为0.8 ~ 2.2、1.5 ~ 3.5和2.1 ~ 3.1 mg/ mL。棋盘格试验结果表明，该提取物与苯甲酸钠对西部曲霉、黄萎病镰刀菌和增殖镰刀菌具有协同抑菌作用，抑菌浓度指数在0.38 ~ 0.50之间。与山梨酸钾配用对黄曲霉、寄生蜂、西部曲霉有协同作用，对黑曲霉、赭曲霉、炭黑曲霉、黄萎病弧菌、增生弧菌、疣状弧菌有加性作用。计算机研究揭示了提取物与真菌蛋白之间的分子相互作用和结合亲和力，突出了其在食品保存中的潜在应用，分子动力学模拟证实了其对产毒真菌的抑制作用。该研究表明，与传统防腐剂相比，细菌乙酸乙酯提取物在食品生产链中的应用具有开创性的预防和减少对产霉菌毒素真菌的影响。

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来源期刊

European Food Research and Technology 工程技术-食品科技

CiteScore

6.60

自引率

3.00%

发文量

232

审稿时长

2.0 months

期刊介绍： The journal European Food Research and Technology publishes state-of-the-art research papers and review articles on fundamental and applied food research. The journal''s mission is the fast publication of high quality papers on front-line research, newest techniques and on developing trends in the following sections: -chemistry and biochemistry- technology and molecular biotechnology- nutritional chemistry and toxicology- analytical and sensory methodologies- food physics. Out of the scope of the journal are: - contributions which are not of international interest or do not have a substantial impact on food sciences, - submissions which comprise merely data collections, based on the use of routine analytical or bacteriological methods, - contributions reporting biological or functional effects without profound chemical and/or physical structure characterization of the compound(s) under research.