title: Long-Term Fungal Inhibition by Pisum sativum Flour Hydrolysate during Storage of Wheat Flour Bread.
abstract: In order to identify antifungal compounds from natural sources to be used as ingredients in the bakery industry, water/salt-soluble extracts (WSE) from different legume flour hydrolysates obtained by the use of a fungal protease were assayed against Penicillium roqueforti DPPMAF1. The agar diffusion assays allowed the selection of the pea (Pisum sativum) hydrolysate as the most active. As shown by the hyphal radial growth rate, the WSE had inhibitory activity towards several fungi isolated from bakeries. The MIC of the WSE was 9.0 mg/ml. Fungal inhibition was slightly affected by heating and variations in pH. The antifungal activity was attributed to three native proteins (pea defensins 1 and 2 and a nonspecific lipid transfer protein [nsLTP]) and a mixture of peptides released during hydrolysis. The three proteins have been reported previously as components of the defense system of the plant. Five peptides were purified from WSE and were identified as sequences encrypted in leginsulin A, vicilin, provicilin, and the nsLTP. To confirm antifungal activity, the peptides were chemically synthesized and tested. Freeze-dried WSE were used as ingredients in leavened baked goods. In particular, breads made by the addition of 1.6% (wt/wt) of the extract and fermented by baker's yeast or sourdough were characterized for their main chemical, structural, and sensory features, packed in polyethylene bags, stored at room temperature, and compared to controls prepared without pea hydrolysate. Artificially inoculated slices of a bread containing the WSE did not show contamination by fungi until at least 21 days of storage and behaved like the bread prepared with calcium propionate (0.3%, wt/wt).
authors: Department of Soil, Plant, and Food Science, University of Bari Aldo Moro, Bari, Italy carlogiuseppe.rizzello@uniba.it.
authors: Carlo Giuseppe
authors: CG
authors: Rizzello
authors: Department of Soil, Plant, and Food Science, University of Bari Aldo Moro, Bari, Italy.
authors: Anna
authors: A
authors: Lavecchia
authors: Ferrero S.p.A., Alba, Cuneo, Italy.
authors: Valerio
authors: V
authors: Gramaglia
authors: Department of Soil, Plant, and Food Science, University of Bari Aldo Moro, Bari, Italy.
authors: Marco
authors: M
authors: Gobbetti
mesh_terms: D000935:Antifungal Agents / Q000138:chemical synthesis / Q000737:chemistry / Q000302:isolation & purification / Q000494:pharmacology*; D001939:Bread / Q000382:microbiology*; D005433:Flour; D005519:Food Preservation; D061353:Food Storage; D005658:Fungi / Q000187:drug effects* / Q000378:metabolism; D008826:Microbial Sensitivity Tests; D018532:Pisum sativum / Q000737:chemistry*; D010407:Penicillium / Q000187:drug effects* / Q000254:growth & development*; D010940:Plant Proteins / Q000302:isolation & purification / Q000494:pharmacology*; D011422:Propionates; D013997:Time Factors
chemical_list: D000935:Antifungal Agents; D010940:Plant Proteins; D011422:Propionates; C514136:calcium propionate