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Updated: Sep 16, 2025

Quantifying the Antifungal Activity of Peptides Against Candida albicans

Quantifying the Antifungal Activity of Peptides Against Candida albicans

Published on: January 13, 2023

Modifying Antifungal Peptides as Safe Food Preservatives.

Eyal Simons¹, Idan Yakir^1,2, Einav Malach¹

¹Institute of Biochemistry, Food Science and Nutrition, The Robert H. Smith Faculty of Agricultural, Food & Environment, The Hebrew University of Jerusalem, Rehovot 76100, Israel.

Journal of Agricultural and Food Chemistry

|July 10, 2025

Summary

Antimicrobial peptides (AMPs) show promise as novel food preservatives. Modified peptides BP100 K1W and P-113 Triple effectively inhibited fungal growth, extending food shelf life with low toxicity.

Keywords:

Penicillium expansum antifungal peptide antimicrobial peptide food preservation food safety fungal contamination

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Area of Science:

Food Science
Microbiology
Biotechnology

Background:

Food loss and waste (FLW) is a global issue, significantly driven by fungal contamination and spoilage.
Current food preservation methods face challenges in efficacy and safety.
Antimicrobial peptides (AMPs) offer a potential alternative for combating foodborne fungi.

Purpose of the Study:

To investigate modified antimicrobial peptides (AMPs) as novel food preservatives against fungal contamination.
To assess the antifungal efficacy and safety of designed AMP derivatives, BP100 K1W and P-113 Triple.
To evaluate the potential of AMPs in extending the shelf life of food products.

Main Methods:

Design and synthesis of modified AMPs: BP100 K1W (extended hydrophobic region) and P-113 Triple (triplicated sequence).
Evaluation of antifungal and antibacterial activities against relevant food spoilage microorganisms.
Assessment of peptide cytotoxicity and digestibility to determine safety for consumption.
Testing the efficacy of the most promising peptide in a hummus food matrix model against *Penicillium expansum*.

Main Results:

Modified AMPs, BP100 K1W and P-113 Triple, exhibited potent antifungal and antibacterial activities.
Both modified peptides demonstrated low cytotoxicity and were digestible, indicating a favorable safety profile.
BP100 K1W significantly inhibited the growth of *Penicillium expansum* in a hummus model.
The use of BP100 K1W successfully extended the shelf life of the hummus model food.

Conclusions:

Modified antimicrobial peptides, particularly BP100 K1W, are effective and safe candidates for food preservation.
These peptide-based strategies hold significant potential for reducing food loss and waste caused by fungal contamination.
Further research into peptide-based food preservation is warranted to develop sustainable solutions.