Isolation of antimicrobial peptides from yeast
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The isolation of antimicrobial peptides from yeast, particularly Saccharomyces cerevisiae, has been extensively studied. Various studies have highlighted the potential of yeast peptides in exhibiting antibacterial activities against a range of pathogens, including foodborne and clinically relevant bacteria . Additionally, yeast peptide extracts have shown bioactive properties such as antihypertensive, antioxidant, and even cholesterol-lowering activities, making them promising candidates for dietary supplementation and functional foods . Furthermore, the process of obtaining yeast peptide extracts has been optimized to be scalable, low-cost, and sustainable, aligning with circular economy principles . These findings underscore the significant potential of yeast-derived peptides as valuable sources of bioactive compounds with diverse applications in antimicrobial and health-promoting fields.
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| Yes, the study successfully isolated an antibacterial peptide from Saccharomyces cerevisiae using ultrafiltration and purification techniques, demonstrating antimicrobial activity against both Gram-positive and Gram-negative bacteria. | |
| Yes, antimicrobial peptides were isolated from Saccharomyces cerevisiae proteins through autolysis and proteolysis, showing antibacterial activity against foodborne and clinical bacteria with low cytotoxicity. | |
| Not addressed in the paper. |
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What are the different mechanisms of antifungal peptide activity?5 answersAntifungal peptides have different mechanisms of activity. One mechanism involves disrupting the cell membrane of fungi, leading to their death. Another mechanism is the binding and interaction of the peptide with nucleic acids inside the fungal cells. Some peptides can also target specific proteins in fungi, such as aldehyde dehydrogenase, interfering with pathways essential for fungal growth. Additionally, antifungal peptides can bind to ergosterol, a component of the fungal cell membrane, and disrupt its function. Peptides can also attack the cell wall/membrane of fungi, allowing them to enter the fungal cells and exert their antifungal effects. These mechanisms contribute to the antifungal activity of peptides and make them potential candidates for the development of new antifungal drugs.
Can antimicrobial peptides be used to preserve food from mold spoilage?5 answersAntimicrobial peptides (AMPs) have shown potential for use in preserving food from mold spoilage. AMPs derived from lysozyme (LzP) demonstrated strong antibacterial activity against pathogenic and spoilage bacteria, including Escherichia coli and Salmonella species. Synthetic AMPs derived from Pharabitis nil (Pn-AMP1) also exhibited inhibitory activity against common spoilage yeasts and showed stability in different food matrices. Microbial AMPs, such as nisin and e-polylysine, have been approved for use in food preservation and can effectively combat foodborne pathogens and spoilage microorganisms. Naturally occurring AMPs have been identified and evaluated for their antimicrobial activity against spoilage bacteria, biofilm formation, and their potential use in food storage. Additionally, food-grade antimicrobial peptides derived from chickpea storage protein have shown highly active antimicrobial activity against a wide range of bacteria, including spoilage-causing bacteria. These findings suggest that AMPs have the potential to be used as effective bio-preservatives in preventing mold spoilage in food.
Can yeast produce antimicrobial or anti-fungal substances?5 answersYes, yeast can produce antimicrobial or anti-fungal substances. Several studies have shown that yeast isolates, such as Candida maltosa NP9 and Antarctic yeasts Cryptococcus laurentii AL65, have demonstrated inhibitory effects on the growth and germination of various fungi. In addition, research has been conducted on the antimicrobial properties of lactic acid bacteria, which produce substances that can inhibit the growth of yeast and affect yeast cell membrane integrity. Furthermore, a patent has been filed for an antifungal agent containing a compound derived from yeast as an active ingredient. These findings suggest that yeast can indeed produce antimicrobial and anti-fungal substances, making them potential candidates for the development of safe and effective food preservatives or antitumor therapies.