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Low molecular weight peptides generated from palm kernel cake via solid state lacto-fermentation extend the shelf life of bread

This study aimed at investigating the potential antifungal activity of low molecular weight peptides being a natural preservative generated from palm kernel cake (PKC) via solid state lacto-fermentation. Palm kernel cake was hydrolysed by L. casei generating a peptide mixture with a DH of 43.39% und...

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Main Authors: Mohamad Asri, Nursyafiqah, Muhialdin, Belal J., Zarei, Mohammad, Saari, Nazamid
Format: Article
Language:English
Published: Elsevier 2020
Online Access:http://psasir.upm.edu.my/id/eprint/86601/1/Low%20molecular%20weight%20peptides%20.pdf
http://psasir.upm.edu.my/id/eprint/86601/
https://www.sciencedirect.com/science/article/abs/pii/S0023643820311956
http://dx.doi.org/10.17576/JEM-2018-5203-6
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spelling my.upm.eprints.866012021-10-07T19:49:47Z http://psasir.upm.edu.my/id/eprint/86601/ Low molecular weight peptides generated from palm kernel cake via solid state lacto-fermentation extend the shelf life of bread Mohamad Asri, Nursyafiqah Muhialdin, Belal J. Zarei, Mohammad Saari, Nazamid This study aimed at investigating the potential antifungal activity of low molecular weight peptides being a natural preservative generated from palm kernel cake (PKC) via solid state lacto-fermentation. Palm kernel cake was hydrolysed by L. casei generating a peptide mixture with a DH of 43.39% under predetermined optimum conditions of 5.6 days incubation, 3% glucose, and substrate/water ratio of 48/52 w/v. A total of 10 cationic peptides with molecular weight ranging from 932 to 1869 Da were identified by LC/MS-MS, in which 7 belonged to oil palm proteins and 3 de novo peptides biosynthesized by the microorganism during the fermentation process. The aqueous extract of the peptides mixture demonstrated strong antifungal activity against Aspergillus flavus (69.15%), Aspergillus niger (88.08%), Fusarium sp. (87.14%), and Penicillium sp. (71.84%). 1H-NMR spectroscopy results showed the presence of trace amounts of lactic and acetic acid, indicating that the antimicrobial activity was solely attributed by the low molecular weight peptides. The peptides mixture successfully delayed fungal growth, thus extending the shelf life of bread for up to 10 days when added to the bread at 2000 mg/kg. These findings indicated a promising application of the peptides mixture as a bio-preservative in extending the shelf life of bread. Elsevier 2020-12 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/86601/1/Low%20molecular%20weight%20peptides%20.pdf Mohamad Asri, Nursyafiqah and Muhialdin, Belal J. and Zarei, Mohammad and Saari, Nazamid (2020) Low molecular weight peptides generated from palm kernel cake via solid state lacto-fermentation extend the shelf life of bread. LWT-Food Science and Technology, 134. art. no. 110206. pp. 2411-2502. ISSN 0023-6438 https://www.sciencedirect.com/science/article/abs/pii/S0023643820311956 http://dx.doi.org/10.17576/JEM-2018-5203-6
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
description This study aimed at investigating the potential antifungal activity of low molecular weight peptides being a natural preservative generated from palm kernel cake (PKC) via solid state lacto-fermentation. Palm kernel cake was hydrolysed by L. casei generating a peptide mixture with a DH of 43.39% under predetermined optimum conditions of 5.6 days incubation, 3% glucose, and substrate/water ratio of 48/52 w/v. A total of 10 cationic peptides with molecular weight ranging from 932 to 1869 Da were identified by LC/MS-MS, in which 7 belonged to oil palm proteins and 3 de novo peptides biosynthesized by the microorganism during the fermentation process. The aqueous extract of the peptides mixture demonstrated strong antifungal activity against Aspergillus flavus (69.15%), Aspergillus niger (88.08%), Fusarium sp. (87.14%), and Penicillium sp. (71.84%). 1H-NMR spectroscopy results showed the presence of trace amounts of lactic and acetic acid, indicating that the antimicrobial activity was solely attributed by the low molecular weight peptides. The peptides mixture successfully delayed fungal growth, thus extending the shelf life of bread for up to 10 days when added to the bread at 2000 mg/kg. These findings indicated a promising application of the peptides mixture as a bio-preservative in extending the shelf life of bread.
format Article
author Mohamad Asri, Nursyafiqah
Muhialdin, Belal J.
Zarei, Mohammad
Saari, Nazamid
spellingShingle Mohamad Asri, Nursyafiqah
Muhialdin, Belal J.
Zarei, Mohammad
Saari, Nazamid
Low molecular weight peptides generated from palm kernel cake via solid state lacto-fermentation extend the shelf life of bread
author_facet Mohamad Asri, Nursyafiqah
Muhialdin, Belal J.
Zarei, Mohammad
Saari, Nazamid
author_sort Mohamad Asri, Nursyafiqah
title Low molecular weight peptides generated from palm kernel cake via solid state lacto-fermentation extend the shelf life of bread
title_short Low molecular weight peptides generated from palm kernel cake via solid state lacto-fermentation extend the shelf life of bread
title_full Low molecular weight peptides generated from palm kernel cake via solid state lacto-fermentation extend the shelf life of bread
title_fullStr Low molecular weight peptides generated from palm kernel cake via solid state lacto-fermentation extend the shelf life of bread
title_full_unstemmed Low molecular weight peptides generated from palm kernel cake via solid state lacto-fermentation extend the shelf life of bread
title_sort low molecular weight peptides generated from palm kernel cake via solid state lacto-fermentation extend the shelf life of bread
publisher Elsevier
publishDate 2020
url http://psasir.upm.edu.my/id/eprint/86601/1/Low%20molecular%20weight%20peptides%20.pdf
http://psasir.upm.edu.my/id/eprint/86601/
https://www.sciencedirect.com/science/article/abs/pii/S0023643820311956
http://dx.doi.org/10.17576/JEM-2018-5203-6
_version_ 1713201294500429824
score 13.211869

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