AI Article Synopsis
- Natural peptides like Tilapia Piscidin 4 (TP4) have strong antimicrobial properties, particularly against various pathogens.
- In experiments, TP4 was shown to effectively eliminate fungal growth, such as Candida albicans in fruit juice, by disrupting fungal cell membranes.
- The study suggests that TP4 could be a safe and eco-friendly food preservative to help prevent spoilage.
Article Abstract
Molecules of natural origin often possess useful biological activities. For instance, the natural peptide Tilapia Piscidin 4 (TP4) exhibits potent antimicrobial activity against a broad spectrum of pathogens. In this study, we explored the potential application of TP4 as a food preservative, asking whether it can prevent spoilage due to microbial contamination. A preliminary in silico analysis indicated that TP4 should interact strongly with fungal cell membrane components. Hence, we tested the activity of TP4 toward Candida albicans within fruit juice and found that the addition of TP4 could abolish fungal growth. We further determined that the peptide acts via a membranolytic mechanism and displays concentration-dependent killing efficiency. In addition, we showed that TP4 inhibited growth of Rhizopus oryzae in whole fruit (tomato) samples. Based on these findings, we conclude that TP4 should be further evaluated as a potentially safe and green solution to prevent food spoilage.
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| http://dx.doi.org/10.1016/j.foodchem.2024.139874 | DOI Listing |
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