title: Hydrolysate from a mixture of legume flours with antifungal activity as an ingredient for prolonging the shelf-life of wheat bread.
abstract: Aiming at identifying antifungal compounds from plant matrices to be used as ingredients in the bakery industry, a water/salt-soluble extract (WSE) was produced from a legume enzyme hydrolysate, consisting of a mixture of pea, lentil, and faba bean flours, and assayed towards Penicillium roqueforti DPPMAF1. Agar diffusion assays allowed the selection of the optimal processing conditions for hydrolysis. As shown by hyphal radial growth rate, the inhibition was observed towards several fungi, including Aspergillus parasiticus CBS971.97, Penicillium carneum CBS 112297, Penicillium paneum CBS 101032, Penicillium polonicum 112490. A multi-step purification was carried out to identify the active compounds. The antifungal activity was attributed to native proteins (nsLTP, ubiquitin, lectin alpha-1 chain, wound-induced basic protein, defensin-1, defensin-2) and a mixture of peptides, which were released during hydrolysis. Nine peptides were purified and identified as sequences encrypted in legume vicilins, lectins and chitinases. WSE was used as ingredient for making bread under pilot plant conditions. Chemical, structural and sensory characterization of bread showed the lack of significant changes compared to control. The bread made with the legume hydrolysate had a longer shelf-life than that of the control.
authors.affiliation: Department of Soil, Plant, and Food Science, University Aldo Moro of Bari, 70125 Bari, Italy. Electronic address: carlogiuseppe.rizzello@uniba.it.
authors.forename: Carlo Giuseppe
authors.initials: CG
authors.lastname: Rizzello
authors.affiliation: Department of Soil, Plant, and Food Science, University Aldo Moro of Bari, 70125 Bari, Italy.
authors.forename: Michela
authors.initials: M
authors.lastname: Verni
authors.affiliation: Ferrero S.p.a., Alba, CN, Italy.
authors.forename: Stefano
authors.initials: S
authors.lastname: Bordignon
authors.affiliation: Ferrero S.p.a., Alba, CN, Italy.
authors.forename: Valerio
authors.initials: V
authors.lastname: Gramaglia
authors.affiliation: Department of Soil, Plant, and Food Science, University Aldo Moro of Bari, 70125 Bari, Italy.
authors.forename: Marco
authors.initials: M
authors.lastname: Gobbetti
mesh_terms: D000935:Antifungal Agents / Q000737:chemistry / Q000494:pharmacology*; D001939:Bread / Q000032:analysis / Q000382:microbiology; D023082:Defensins / Q000302:isolation & purification / Q000494:pharmacology; D007887:Fabaceae / Q000737:chemistry* / Q000201:enzymology; D005433:Flour / Q000032:analysis*; D005519:Food Preservation / Q000379:methods; D061353:Food Storage; D005658:Fungi / Q000187:drug effects*; D006868:Hydrolysis; D008826:Microbial Sensitivity Tests; D010407:Penicillium / Q000187:drug effects; D010455:Peptides / Q000302:isolation & purification / Q000494:pharmacology; D011492:Protein Hydrolysates / Q000737:chemistry / Q000494:pharmacology*; D025801:Ubiquitin / Q000302:isolation & purification / Q000494:pharmacology
chemical_list: D000935:Antifungal Agents; D023082:Defensins; D010455:Peptides; D011492:Protein Hydrolysates; D025801:Ubiquitin
keywords: Antifungal compounds; Bread; Legumes; Pulses; Shelf life