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Antimicrobial Peptides Produced by Selective Pressure Incorporation of Non-canonical Amino Acids
Published on: May 4, 2018
Effect of Antibacterial Peptide Microsphere Coating on the Microbial and Physicochemical Characteristics of
Hongli Li1, Yan Feng1, Peng Zhang1
1National and Local Joint Engineering Research Center for Green Preparation Technology of Biobased Materials, Yunnan Minzu University, Kunming 650500, China.
Abstract:
The effect of novel antimicrobial peptides (AMPs) and antimicrobial peptide microspheres (AMS) on the physicochemical and microbial quality of Tricholoma matsutake wild edible mushrooms was investigated. In the experiments, 1.0 g/L, 0.5 g/L of AMS, and 1.0 g/L AMPs were used as preservatives. Mushrooms coated with 1.0 g/L and 0.5 g/L of AMS as a preservative had better physicochemical and sensory qualities than did mushrooms coated with 1.0 g/L of AMPs. In the experiment, 1.0 g/L of blank microspheres without cathelicidin-BF-30 (PLGA-1.0) and distilled water was used as the control. Samples with these two treatments had minimal changes in texture, weight loss, total bacteria count, and sensory attributes. Research results suggests that the use of AMS can maintain the quality of Tricholoma matsutake wild edible mushrooms and could extend the postharvest life to 20 d.
Insights
Antimicrobial peptide microspheres (AMS) effectively preserved the quality of wild edible matsutake mushrooms. AMS extended postharvest life to 20 days, outperforming traditional antimicrobial peptides (AMPs).
Area of Science:
- Food Science
- Microbiology
- Biotechnology
Background:
- Wild edible mushrooms like *Tricholoma matsutake* are highly perishable.
- Maintaining mushroom quality postharvest is crucial for marketability and reducing waste.
Purpose of the Study:
- To evaluate the efficacy of novel antimicrobial peptides (AMPs) and antimicrobial peptide microspheres (AMS) in preserving the quality of *Tricholoma matsutake* mushrooms.
- To compare the effects of AMS and AMPs on the physicochemical and microbial properties of mushrooms.
Main Methods:
- *Tricholoma matsutake* mushrooms were treated with different concentrations of AMS (1.0 g/L, 0.5 g/L), AMPs (1.0 g/L), blank microspheres (PLGA-1.0), and distilled water (control).
- Physicochemical properties (texture, weight loss), microbial load (total bacteria count), and sensory attributes were assessed over a postharvest period.
Main Results:
- Mushrooms treated with 1.0 g/L and 0.5 g/L AMS exhibited superior physicochemical and sensory qualities compared to those treated with 1.0 g/L AMPs.
- Control groups (blank microspheres and distilled water) showed minimal changes in texture, weight loss, bacterial count, and sensory attributes.
- AMS treatments significantly maintained mushroom quality and extended the postharvest shelf life up to 20 days.
Conclusions:
- Antimicrobial peptide microspheres (AMS) are effective in preserving the quality of *Tricholoma matsutake* wild edible mushrooms.
- AMS offer a promising solution for extending the postharvest shelf life of valuable edible mushrooms.
- Further research into AMS applications could revolutionize mushroom preservation techniques.
