Antifungal Metabolites as Food Bio-Preservative: Innovation, Outlook, and Challenges
Abstract
:1. Introduction
2. Perishable Food Ecosystem and Microbiota
2.1. Fungal Spoiler of Foods
2.2. Antifungal Microorganisms in Foods
3. Classification of Antifungal Metabolites Found in Food Habitats
3.1. Organic Acids
3.2. Phenyllactic Acid (PLA)
3.3. Fatty Acids
3.4. Reuterin
3.5. Cyclic Dipeptides (CDP)
3.6. Miscellaneous Antifungal Compounds
4. Mode of Action for Various Metabolites
4.1. Citric Acid and Phenyllactic Acid
4.2. Essential Oils and Phytochemicals
4.3. Azoles
5. Applications Oriented Studies from Laboratory to Pilot Scale
6. Major Challenges and Future Prospects
7. Conclusions
Author Contributions
Funding
Acknowledgments
Conflicts of Interest
References
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Source of Organic Acid | Organic Acid | Microbial Target | Primary Food Products | References |
---|---|---|---|---|
Lactobacillus brevis AM7 | Lactic acid, Acetic acid | Penicillium roqueforti P1, Eurotium herbariorum CBS 117336 and Penicillium albocoremium CBS 109582 | Bread | [22] |
Lactobacillus paracasei subsp. paracasei SM20, Propionibacterium jensenii SM11 | Propionic acid, 2-pyrrolidone-5-carboxylic acid, Acetic acid, Lactic acid, 3-phenyllactic acid, Hydroxyphenyllactic acid, Succinic acid | Spoilage yeasts and molds | Yoghurt and cheese surfaces | [28] |
Pseudomonas fluorescens ZX | Butyric acid, Acetic acid, Isobutyric acid, 2-Methylbutyric acid, 3-Methylbutyric acid | Penicillium italicum | Citrus fruits | [29] |
Seeds of Cuminum cyminum L. | Cuminic acid | Fusarium oxysporum f. sp. niveum | Horticultural crops, watermelon | [30] |
Acetylation reaction of CH3COOH with H2O2 | Peracetic acid | Aspergillus flavus, Penicillium verrucosum | Maize and barley grain | [31] |
Bacillus cereus, B. subtilis B. mojavensis, B. velezensis | Indoleacetic acid | Fusarium equiseti | Vicia faba | [32] |
Lactobacillus plantarum IS10, L. brevis NCDC 02, L. paracasei M3 | 5-Oxopyrrolidine-2-carboxylic acid, 3-(4-Hydroxyphenyl) propanoic acid, 3-Phenylpropanoic acid, Hydroxyphenyllactic acid, Dodecanoic acid | Mucor, Penicillium | Yoghurt, cheese, sour cream | [33] |
Lactobacillus fermentum YML014 | Lactic acid, Acetic acid | Aspergillus niger, A. flavus, Candida albicans, Penicillium expansum, Zygosaccharomyces rouxii | Fermented vegetables | [34] |
Penicillium chrysogenum CECT 20922 | Hexanoic acid Octanoic acid | Cladosporium cladosporioides, C. herbarum, C. oxysporum | Meat, dry-cured fermented sausages | [23,35] |
Source of PLA | Microbial Target | Primary Food Products | References |
---|---|---|---|
Latobacillus crustorum | Broad range of bacterial and fungal species | Naturally fermented Chinese vegetable | [37] |
Lactobacillus brevis, L. plantarum, L. sakei, Leuconostoc lactis, Leuconostoc mesenteroide, Pediococcus pentosaceus, | Aspergillus, Penicillin spp., Candida, Rhodotorula spp. | Kimchi (a fermented vegetable food product in Korea) | [41] |
Lactobacillus plantarum KP3 L. plantarum KP4 | Gram-positive/negative bacteria and some fungal species | Porphyra residues | [42] |
Lactobacillus sp. MX3.2 | Aspergillus niger, A. flavus, A. oryzae, E. coli, Salmonella enterica, Shigela flexneri | Mango and chilli | [43] |
Lactobacillus plantarum argentoratensis, Enterococcus faecium | Aflatoxigenic fungi | Agricultural commodities | [44] |
Lactobacillus buchneri GBS3 | Aspergillus, Penicillium, Fusarium species | Traditional Chinese pickles | [38] |
Lactobacillus plantarum dy-1 | Broad spectrum of fungi | Fermented barley extracts | [45] |
Lactobacillus kefiri M4, Pediococcus acidilactici MRS-7 | Penicillium expansum | Fruits | [46] |
Lactobacillus plantarum | Fusarium oxysporum, F. fujikuroi | Crops | [47] |
Lactobacillus brevis, L. plantarum | Phytophthora infestans | Fermented green olives | [48] |
Lactobacillus brevis, L. plantarum, L. pentosus | Fungi (Candida pelliculosa and Penicillium digitatum) Molds (Penicillium sp., Aspergillus niger, Rhizopus sp., Fusarium oxysporum), Yeasts (Candida pelliculosa and Rhodotorula sp.), | Fermented green olives | [49] |
Lacticaseibacillus spp. and Lactiplantibacillus spp. | Debaryomyces hansenii, Torulaspora delbrueckii, Meyerozyma guilliermondii | Cottage cheese | [50] |
Lactobacillus reuteri R29 | Fusarium culmorum | Bread system | [51] |
Pediococcus acidilactici CRL 1753 | Aspergillus niger CH2, Candida tropicalis CH6, Penicillium roqueforti CH4, Metschnikowia pulcherrima CH7 | Bread | [52] |
Lactobacillus plantarum TR7, L. plantarum TR71 | Penicillium expansum, Aspergillus flavus | Tomato | [53] |
Lactobacillus plantarum | Aspergillus fumigatus, Penicillium roqueforti | Chinese pickles | [54] |
Lactobacillus hammesii | Aspergillus niger, Penicillium roqueforti | Wheat bread | [55] |
Lactobacillus plantarum CRL 778 | Aspergillus niger | Fermented foods | [56] |
Lactobacillus fermentum, L. plantarum | Aspergillus and Penicillium genera | Fermented and dried cocoa beans | [57] |
Sources of CDP | Identified CDP | Microbial Target | References |
---|---|---|---|
Lactococcus lactis subsp. cremoris | cyclo(Leu-Pro) | Fungal Species | [77] |
Aciculosporium take | cyclo(L-pro-L-Phe), cyclo L-pro-L-Leu), cyclo(L-pro-L-Ile) | Fungal species | [78] |
Epicoccum nigrum M13 | cyclo(L-Pro-L-Ile), cyclo(L-Pro-L-Val), cyclo(L-Pro-L-Tyr), cyclo(L-Pro-L-Phe), | Fungal and bacterial species | [79] |
Bacillus amyloliquefaciens Q-426 | cyclo(L-Pro-L-Phe), cyclo(L-Pro-D-Phe), cyclo(D-Pro-D-Phe), cyclo(D-Phe-L-Pro) | Broad range of fungi | [80] |
Bacillus amyloliquefaciens subsp. plantarum strain FZB42 | cis-cyclo(L-Pro-L-Ile), cis-cyclo(L-Pro-L-Leu), cis-cyclo(L-Pro-L-Phe), cis-cyclo(L-Pro-L-Pro), cis-cyclo(L-Pro-L-Val), | Filamentous fungi | [74] |
Bacillus velezensis AR1 | 5-N-tyrosinylornithine | Monilinia fructicola and Colletotricum goeosporioides | [73] |
Prenylation of tryptophan with cyclic dipeptides at C7 position by 7-Dimethylallyl | cyclo(L-Trp-Gly), cyclo(L-Trp-L-Ala), cyclo(L-Trp-L-Phe), cyclo(L-Trp-L-Leu), cyclo(L-Trp-L-Pro), cyclo(L-Trp-L-Trp), cyclo(L-Trp-L-Tyr) | Aspergillus flavus, Candida albicans, Fusarium oxysporum, Alternaria brassicae, Rhizoctonia solani, Penicillium expansum | [81] |
Pediococcus pentosaceus | Hexahydro-7-hydroxy-phenylmethyl | Aspergillus niger | [82] |
Lactobacillus rhamnosus | 9-amino acid peptide (a derivative of αs2-casein) | Mucor racemosus, Rhodotorula mucilaginosa | [60] |
Paenibacillus sp. MS2379 | Fusaricidins along with amino acid residues of γ-aminobutyric acid and serine | Broad array of fungal pathogens | [83] |
Lactobacillus plantarum LBPK10 | cyclo(Val-Pro), cyclo(Tyr-Pro), cyclo(Ser-Pro), | Broad range of fungal species | [84] |
Lactobacillus plantarum LBPK10 | cis-cyclo(L-Leu-L-Hyp), cyclo(Phe-Pro), cyclo(Leu-Pro) | Bacterial, virus and fungal pathogen. | [84] |
Lactobacillus casei AST18, L. plantarum AF1, L. Plantarum MiLAB 393, | 2,6-diketopiperazines and their derivatives, 2,5-diketopiperazines, 2,3-diketopiperazines | Fungi and Gram-positive/negative bacteria | [85] |
Pediococcus pentosaceus | Non-pediocin-like peptides | Fusarium graminearum | [76] |
Bacillus cereus subsp. thuringiensis | cyclo(D-Pro-L-Met) cyclo(D-Pro-D-Tyr) | Rhizoctonia solani, Fusarium oxysporum, Penicillium expansum | [71] |
Lactobacillus plantarum | cyclo(Tyr-Pro), cis-cyclo(L-Leu-L-Pro), cis-cyclo(L-Val-L-Pro), cis-cyclo(L-Phe-L-Pro) | Broad spectrum of fungi, bacteria, and virus | [72] |
Bacillus spp. | cyclo(L-Pro-L-Tyr), cyclo(D-Pro-L-Leu), cyclo(L-Pro-L-Met), cyclo(D-Pro-L-Phe), cyclo(L-Pro-D-Tyr), cyclo(L-Pro-L-Phe) | Rhizoctonia solani, Aspergillus flavus, Candidaalbicans, Penicillium expansum, Fusarium oxysporum | [86] |
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Mishra, B.; Mishra, A.K.; Kumar, S.; Mandal, S.K.; NSV, L.; Kumar, V.; Baek, K.-H.; Mohanta, Y.K. Antifungal Metabolites as Food Bio-Preservative: Innovation, Outlook, and Challenges. Metabolites 2022, 12, 12. https://doi.org/10.3390/metabo12010012
Mishra B, Mishra AK, Kumar S, Mandal SK, NSV L, Kumar V, Baek K-H, Mohanta YK. Antifungal Metabolites as Food Bio-Preservative: Innovation, Outlook, and Challenges. Metabolites. 2022; 12(1):12. https://doi.org/10.3390/metabo12010012
Chicago/Turabian StyleMishra, Bishwambhar, Awdhesh Kumar Mishra, Sanjay Kumar, Sanjeeb Kumar Mandal, Lakshmayya NSV, Vijay Kumar, Kwang-Hyun Baek, and Yugal Kishore Mohanta. 2022. "Antifungal Metabolites as Food Bio-Preservative: Innovation, Outlook, and Challenges" Metabolites 12, no. 1: 12. https://doi.org/10.3390/metabo12010012