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Volume 10
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10.3390/foods10030585
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Open AccessArticle

Antioxidative, Antifungal and Additive Activity of the Antimicrobial Peptides Leg1 and Leg2 from Chickpea

by
Marie-Louise Heymich
1,
Laura Nißl
2,
Dominik Hahn
1,
Matthias Noll
2 and
Monika Pischetsrieder
1,*
1
Food Chemistry, Department of Chemistry and Pharmacy, Friedrich-Alexander Universität Erlangen-Nürnberg (FAU), Nikolaus-Fiebiger-Str. 10, 91058 Erlangen, Germany
2
Institute for Bioanalysis, Department of Applied Sciences, Coburg University of Applied Sciences and Arts, Friedrich-Streib-Str. 2, 96450 Coburg, Germany
*
Author to whom correspondence should be addressed.
Academic Editors: María Consuelo Pina-Pérez and Maria Vargas
Foods 2021, 10(3), 585; https://doi.org/10.3390/foods10030585
Received: 3 February 2021 / Revised: 1 March 2021 / Accepted: 4 March 2021 / Published: 11 March 2021
(This article belongs to the Special Issue Antimicrobial Potential and Antioxidant Activities of Natural Compounds in Foods)
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Abstract

The fight against food waste benefits from novel agents inhibiting spoilage. The present study investigated the preservative potential of the antimicrobial peptides Leg1 (RIKTVTSFDLPALRFLKL) and Leg2 (RIKTVTSFDLPALRWLKL) recently identified in chickpea legumin hydrolysates. Checkerboard assays revealed strong additive antimicrobial effects of Leg1/Leg2 with sodium benzoate against Escherichia coli and Bacillus subtilis with fractional inhibitory concentrations of 0.625 and 0.75. Additionally, Leg1/Leg2 displayed antifungal activity with minimum inhibitory concentrations of 500/250 µM against Saccharomyces cerevisiae and 250/125 µM against Zygosaccharomyces bailii. In contrast, no cytotoxic effects were observed against human Caco-2 cells at concentrations below 2000 µM (Leg1) and 1000 µM (Leg2). Particularly Leg2 showed antioxidative activity by radical scavenging and reducing mechanisms (maximally 91.5/86.3% compared to 91.2/94.7% for the control ascorbic acid). The present results demonstrate that Leg1/Leg2 have the potential to be applied as preservatives protecting food and other products against bacterial, fungal and oxidative spoilage. View Full-Text
Keywords: antifungal activity; antimicrobial peptides; antioxidative peptides; chickpea peptides; cytotoxicity; Leg1; Leg2 antifungal activity; antimicrobial peptides; antioxidative peptides; chickpea peptides; cytotoxicity; Leg1; Leg2
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited

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MDPI and ACS Style

Heymich, M.-L.; Nißl, L.; Hahn, D.; Noll, M.; Pischetsrieder, M. Antioxidative, Antifungal and Additive Activity of the Antimicrobial Peptides Leg1 and Leg2 from Chickpea. Foods 2021, 10, 585. https://doi.org/10.3390/foods10030585

AMA Style

Heymich M-L, Nißl L, Hahn D, Noll M, Pischetsrieder M. Antioxidative, Antifungal and Additive Activity of the Antimicrobial Peptides Leg1 and Leg2 from Chickpea. Foods. 2021; 10(3):585. https://doi.org/10.3390/foods10030585

Chicago/Turabian Style

Heymich, Marie-Louise; Nißl, Laura; Hahn, Dominik; Noll, Matthias; Pischetsrieder, Monika. 2021. "Antioxidative, Antifungal and Additive Activity of the Antimicrobial Peptides Leg1 and Leg2 from Chickpea" Foods 10, no. 3: 585. https://doi.org/10.3390/foods10030585

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