New Insights into the Antimicrobial Properties of Hydrolysates and Peptide Fractions Derived from Chia Seed ( Salvia his
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New Insights into the Antimicrobial Properties of Hydrolysates and Peptide Fractions Derived from Chia Seed (Salvia hispanica L.) J. E. Aguilar-Toalá 1 & A. J. Deering 2 & A. M. Liceaga 1
# Springer Science+Business Media, LLC, part of Springer Nature 2020
Abstract Bioactive peptides derived from chia (Salvia hispanica) seed with antioxidant, antihypertensive, and anti-inflammatory activities have been well documented; however, few studies describe the antimicrobial properties of these peptides, which is of great interest not only in the prevention of food-borne diseases but also food spoilage. The aim of this study was to generate chia seed peptides using microwave-assisted hydrolysis with sequential (alcalase + flavourzyme) enzymes (AF-MW), fractionate them into 3–10 and < 3 kDa fractions, and evaluate their potential antimicrobial activity towards Escherichia coli, Salmonella enterica, and Listeria monocytogenes. Overall, the peptide fraction < 3 kDa showed higher antimicrobial activity than both chia seed hydrolysate and peptide fraction 3–10 kDa. Furthermore, the < 3 kDa fraction showed remarkable increase in membrane permeability of E. coli (71.49% crystal violet uptake) and L. monocytogenes (80.10% crystal violet uptake). These peptides caused a significant extension in the lag phase, decreases in the maximum growth, and growth rate in the bacteria and promoted multiple indentations (transmembrane tunnels), membrane wrinkling, and pronounced deformations in the integrity of the bacterial cell membranes. Finally, a select group of peptides in the AF-MW < 3 kDa fraction contained 16 sequences with cationic and hydrophobic character, with seven of them sharing the exact same sequence (GDVIAIR) and eight of them having the amino acid K as either N- or C-terminal or both. In conclusion, our results indicate that bioactive peptides obtained from chia seed proteins by microwave and enzymatic hydrolysis could be employed as antimicrobial agents in foods and therapeutic applications. Keywords Chia seed hydrolysates . Microwave treatment . Bioactive peptides . Antimicrobial activity
Introduction In recent years, chia (Salvia hispanica) seeds have drawn attention due to their high nutritional quality and bioactive properties [1–3]. Chia seed is rich in protein (20–22%), lipids (30– 35%), carbohydrates (25–41%), and crude fiber (18–30%) [1], making it a good source of essential and non-essential amino acids, ω-3 fatty acids, phytosterols, and dietary fiber [2, 3]. Electronic supplementary material The online version of this article (https://doi.org/10.1007/s12602-020-09653-8) contains supplementary material, which is available to authorized users. * A. M. Liceaga [email protected] 1
Protein Chemistry and Bioactive Peptides Laboratory, Department of Food Science, Purdue University, 745 Agriculture Mall Dr., West Lafayette, IN 47907, USA
2
Food Safety Laboratory, Department of Food Science, Purdue University, 745 Agriculture Mall Dr., West Lafayette, IN 47907, USA
Studies have reported that hydrolysates of chia s
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