Discovery and development of novel anti-fungal peptides against foodspoiling fungi
Despite the extensive research carried out to develop natural antifungal preservatives for food applications, there are very limited antifungal agents available to inhibit the growth of spoilage fungi in processed foods. Scope and Approach: Therefore, this review summarizes the discovery and develop...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Bentham Science Publishers
2020
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| Online Access: | http://psasir.upm.edu.my/id/eprint/88482/ http://psasir.upm.edu.my/id/eprint/88482/1/ABSTRACT.pdf |
| _version_ | 1848860628235583488 |
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| author | Muhialdin, Belal J. Algboory, Hussein L. Mohammed, Nameer K. Kadum, Hana Meor Hussin, Anis Shobirin Saari, Nazamid Hassan, Zaiton |
| author_facet | Muhialdin, Belal J. Algboory, Hussein L. Mohammed, Nameer K. Kadum, Hana Meor Hussin, Anis Shobirin Saari, Nazamid Hassan, Zaiton |
| author_sort | Muhialdin, Belal J. |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | Despite the extensive research carried out to develop natural antifungal preservatives for food applications, there are very limited antifungal agents available to inhibit the growth of spoilage fungi in processed foods. Scope and Approach: Therefore, this review summarizes the discovery and development of antifungal peptides using lactic acid bacteria fermentation to prevent food spoilage by fungi. The focus of this review will be on the identification of antifungal peptides, potential sources, the possible modes of action and properties of peptides considered to inhibit the growth of spoilage fungi. Key Findings and Conclusions: Antifungal peptides generated by certain lactic acid bacteria strains have a high potential for applications in a broad range of foods. The mechanism of peptides antifungal activity is related to their properties such as low molecular weight, concentration and secondary structure. The antifungal peptides were proposed to be used as bio-preservatives to reduce and/or replace chemical preservatives. |
| first_indexed | 2025-11-15T12:48:15Z |
| format | Article |
| id | upm-88482 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T12:48:15Z |
| publishDate | 2020 |
| publisher | Bentham Science Publishers |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-884822021-12-23T08:27:08Z http://psasir.upm.edu.my/id/eprint/88482/ Discovery and development of novel anti-fungal peptides against foodspoiling fungi Muhialdin, Belal J. Algboory, Hussein L. Mohammed, Nameer K. Kadum, Hana Meor Hussin, Anis Shobirin Saari, Nazamid Hassan, Zaiton Despite the extensive research carried out to develop natural antifungal preservatives for food applications, there are very limited antifungal agents available to inhibit the growth of spoilage fungi in processed foods. Scope and Approach: Therefore, this review summarizes the discovery and development of antifungal peptides using lactic acid bacteria fermentation to prevent food spoilage by fungi. The focus of this review will be on the identification of antifungal peptides, potential sources, the possible modes of action and properties of peptides considered to inhibit the growth of spoilage fungi. Key Findings and Conclusions: Antifungal peptides generated by certain lactic acid bacteria strains have a high potential for applications in a broad range of foods. The mechanism of peptides antifungal activity is related to their properties such as low molecular weight, concentration and secondary structure. The antifungal peptides were proposed to be used as bio-preservatives to reduce and/or replace chemical preservatives. Bentham Science Publishers 2020 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/88482/1/ABSTRACT.pdf Muhialdin, Belal J. and Algboory, Hussein L. and Mohammed, Nameer K. and Kadum, Hana and Meor Hussin, Anis Shobirin and Saari, Nazamid and Hassan, Zaiton (2020) Discovery and development of novel anti-fungal peptides against foodspoiling fungi. Current Drug Discovery Technologies, 17 (4). 553 - 561. ISSN 1570-1638; ESSN: 1875-6220 https://www.eurekaselect.com/173472/article 10.2174/1570163816666190715120038 |
| spellingShingle | Muhialdin, Belal J. Algboory, Hussein L. Mohammed, Nameer K. Kadum, Hana Meor Hussin, Anis Shobirin Saari, Nazamid Hassan, Zaiton Discovery and development of novel anti-fungal peptides against foodspoiling fungi |
| title | Discovery and development of novel anti-fungal peptides against foodspoiling fungi |
| title_full | Discovery and development of novel anti-fungal peptides against foodspoiling fungi |
| title_fullStr | Discovery and development of novel anti-fungal peptides against foodspoiling fungi |
| title_full_unstemmed | Discovery and development of novel anti-fungal peptides against foodspoiling fungi |
| title_short | Discovery and development of novel anti-fungal peptides against foodspoiling fungi |
| title_sort | discovery and development of novel anti-fungal peptides against foodspoiling fungi |
| url | http://psasir.upm.edu.my/id/eprint/88482/ http://psasir.upm.edu.my/id/eprint/88482/ http://psasir.upm.edu.my/id/eprint/88482/ http://psasir.upm.edu.my/id/eprint/88482/1/ABSTRACT.pdf |