Lacto-fermented Kenaf (Hibiscus cannabinus L.) seed protein as a source of bioactive peptides and their applications as natural preservatives
Kenaf seeds are a promising source of natural preservatives for food applications due to their potential as a substrate to generate peptides with high antibacterial activity. We sought to generate bioactive peptides with antibacterial activity from Kenaf seed proteins via lacto-fermentation. The gro...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2020
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| Online Access: | http://psasir.upm.edu.my/id/eprint/89541/ http://psasir.upm.edu.my/id/eprint/89541/1/KENAF.pdf |
| _version_ | 1848860874064789504 |
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| author | Arulrajah, Brisha Muhialdin, Belal J. Zarei, Mohammad Hasan, Hanan Saari, Nazamid |
| author_facet | Arulrajah, Brisha Muhialdin, Belal J. Zarei, Mohammad Hasan, Hanan Saari, Nazamid |
| author_sort | Arulrajah, Brisha |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | Kenaf seeds are a promising source of natural preservatives for food applications due to their potential as a substrate to generate peptides with high antibacterial activity. We sought to generate bioactive peptides with antibacterial activity from Kenaf seed proteins via lacto-fermentation. The ground seeds were defatted and protein extracted using acid precipitation. Kenaf seed protein was fermented with Lactobacillus casei for 72 h at 37 °C, and the antibacterial activity, MIC, and MBC were determined using a 96-well microtiter plate assay. The fermented protein was subjected to fractionation and peptide identification using reversed-phase high pressure liquid chromatography and liquid chromatography-mass spectrometry, respectively. The fermented protein showed high antibacterial activity against Salmonella typhimurim, Escherichia coli, Psedomonas aerginosa, Staphylococcus aureus, Bacilus subtilis, and Streptococcus pyogenes. The MIC value was 4 mg/mL against all tested pathogens and the MBC value was 8 mg/mL against S. typhimurium, P. aureginosa, and E. coli and 4 mg/mL against B. subtilis, S. aureus, and S. pyogenes. Fraction 17 demonstrated the strongest antibacterial activity (98%–100%), and five peptides sequences were identified in this fraction. The findings of this study demonstrated high potential for kenaf seed protein fermented using Lactobacillus casei as a source of natural preservatives for a broad range of food applications. |
| first_indexed | 2025-11-15T12:52:10Z |
| format | Article |
| id | upm-89541 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T12:52:10Z |
| publishDate | 2020 |
| publisher | Elsevier |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-895412021-08-16T10:15:31Z http://psasir.upm.edu.my/id/eprint/89541/ Lacto-fermented Kenaf (Hibiscus cannabinus L.) seed protein as a source of bioactive peptides and their applications as natural preservatives Arulrajah, Brisha Muhialdin, Belal J. Zarei, Mohammad Hasan, Hanan Saari, Nazamid Kenaf seeds are a promising source of natural preservatives for food applications due to their potential as a substrate to generate peptides with high antibacterial activity. We sought to generate bioactive peptides with antibacterial activity from Kenaf seed proteins via lacto-fermentation. The ground seeds were defatted and protein extracted using acid precipitation. Kenaf seed protein was fermented with Lactobacillus casei for 72 h at 37 °C, and the antibacterial activity, MIC, and MBC were determined using a 96-well microtiter plate assay. The fermented protein was subjected to fractionation and peptide identification using reversed-phase high pressure liquid chromatography and liquid chromatography-mass spectrometry, respectively. The fermented protein showed high antibacterial activity against Salmonella typhimurim, Escherichia coli, Psedomonas aerginosa, Staphylococcus aureus, Bacilus subtilis, and Streptococcus pyogenes. The MIC value was 4 mg/mL against all tested pathogens and the MBC value was 8 mg/mL against S. typhimurium, P. aureginosa, and E. coli and 4 mg/mL against B. subtilis, S. aureus, and S. pyogenes. Fraction 17 demonstrated the strongest antibacterial activity (98%–100%), and five peptides sequences were identified in this fraction. The findings of this study demonstrated high potential for kenaf seed protein fermented using Lactobacillus casei as a source of natural preservatives for a broad range of food applications. Elsevier 2020-04 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/89541/1/KENAF.pdf Arulrajah, Brisha and Muhialdin, Belal J. and Zarei, Mohammad and Hasan, Hanan and Saari, Nazamid (2020) Lacto-fermented Kenaf (Hibiscus cannabinus L.) seed protein as a source of bioactive peptides and their applications as natural preservatives. Food Control, 110. pp. 1-6. ISSN 0956-7135 https://www.sciencedirect.com/science/article/pii/S0956713519305584 10.1016/j.foodcont.2019.106969 |
| spellingShingle | Arulrajah, Brisha Muhialdin, Belal J. Zarei, Mohammad Hasan, Hanan Saari, Nazamid Lacto-fermented Kenaf (Hibiscus cannabinus L.) seed protein as a source of bioactive peptides and their applications as natural preservatives |
| title | Lacto-fermented Kenaf (Hibiscus cannabinus L.) seed protein as a source of bioactive peptides and their applications as natural preservatives |
| title_full | Lacto-fermented Kenaf (Hibiscus cannabinus L.) seed protein as a source of bioactive peptides and their applications as natural preservatives |
| title_fullStr | Lacto-fermented Kenaf (Hibiscus cannabinus L.) seed protein as a source of bioactive peptides and their applications as natural preservatives |
| title_full_unstemmed | Lacto-fermented Kenaf (Hibiscus cannabinus L.) seed protein as a source of bioactive peptides and their applications as natural preservatives |
| title_short | Lacto-fermented Kenaf (Hibiscus cannabinus L.) seed protein as a source of bioactive peptides and their applications as natural preservatives |
| title_sort | lacto-fermented kenaf (hibiscus cannabinus l.) seed protein as a source of bioactive peptides and their applications as natural preservatives |
| url | http://psasir.upm.edu.my/id/eprint/89541/ http://psasir.upm.edu.my/id/eprint/89541/ http://psasir.upm.edu.my/id/eprint/89541/ http://psasir.upm.edu.my/id/eprint/89541/1/KENAF.pdf |