Preservative Properties of Antimicrobial Peptides of Germinated Seeds of Pisum sativum (Garden Pea) On Roselle Flowers (Hibiscus sabdarifa L.) Drink
DOI:
https://doi.org/10.56919/usci.2434.012Keywords:
Peptides, Pisum sativum (Garden peas), “Zobo” Drink , Shelflife ExtensionAbstract
Study’s Excerpt
- This research presents the use of antimicrobial peptides derived from Pisum sativum (pea) seeds as natural preservatives for extending the shelf life of local African beverages.
- It demonstrated that peptides, particularly from germinated peas on day four, exhibits strong antimicrobial activity against bacteria.
- Plant-derived peptides could replace synthetic preservatives in the food and beverage industry.
Full Abstract
The demand for natural and effective food preservatives has increased due to the growing concern over the safety and quality of processed beverages. Antimicrobial peptides have gained significant attention as natural alternatives to synthetic preservatives, offering potential benefits such as broad-spectrum activity and lower toxicity. Germinating seeds of Pisum sativum were harvested on days 2, 4, 6 and 8 and peptides were extracted and purified using Ammonium Sulphate Precipitation at 70% saturation, Dialysis, Gel filtration and the peaks were obtained. The molecular weight of peptides was determined using SDS-PAGE while Six (6) Bacteria and Four (4) Fungal species were isolated and characterized using standard procedures. The highest protein concentration was obtained with germinated peas day four (P4) with a value of 1.7866mg/mL, while the highest zone diameter of inhibition was recorded with peptide of germinated pea seeds day six fraction three (P6:3) with a value of 17.000±0.577mm against B. cereus. The least MIC value, expressed in protein concentration (mg/mL), was obtained as 0.0253mg/mL with 100% concentration of the peptide of germinated peas on day four (P4). All four (4) fungal species recorded no activity/zone diameter of inhibition. Sanitizing activity of the peptides on the ‘Zobo’ drink adjusted to pH 2.3, at 0hr, 24hr, 48hr and 72hrs was carried out, and all the purified peptides extended the shelf life of the drink except for peptide of germinated peas on day two. Sensory evaluation equally indicated that the drink was preserved with 10% (P4:4) at pH 2.3, being the most preferred treatment by the judges with a percentage likeness of 72.22% after 72hrs of storage. Findings from this study highlight the potential of these peptides in developing innovative and safe preservation techniques for extending the shelf life of local African beverages. This study further offers promising insights into the application of Pisum sativum peptides in preserving traditional drinks like 'Zobo.'
References
Ali, M. and Bukar, A. (2018): Evaluation of Preservative Properties and Antimicrobial Activities of Anogeissus leiocarpus Extract on Food Pathogen of Hibiscus sabdariffa calyx (zobo) drink. Bayero Journal of Pure and Applied Science 11(1), 153-160 https://doi.org/10.4314/bajopas.v11i1.25S
Anna, K.K., and Sanaa, B.A. (2014): Purification, characterization of Thermostable Amylopullulanase from Bacillus licheniformis (BS18) by using solid state fermentation (SSF), J. Baghdad for Sci. Vol.11 (2).
Anon. (1999). International Rules for Seeds Testing. Published by The International Seed Testing Association (ISTA), Switzerland.
Aramide, A.A., Abiose, S.H., and Adeniran, A.H (2009): Microbial evaluation of probiotic beverage from Roselle extract. African Journal of Food Science.1 (2): 385-392
Association of Official Analytical Chemists (AOAC) (1990): Official Methods of Analysis, 15th edn (edited by K. Helrich). Pp. 777. Washington, DC, Inc
Bajpai, V. K., Baek, K.-H., and Kang, S. C. (2012): Control of Salmonella in foods by using essential oils: a review. Food Research International, 45,722-734. https://doi.org/10.1016/j.foodres.2011.04.052
Bera I., Micheal O’sullivan, Darragh F., and Denis C.S (2023): Relationship Between Protein Digestability and Proteolysis of Legume Proteins during Seed Germination. Molecules 28 (7), 3204. https://doi.org/10.3390/molecules28073204
Bhavith, K. P., NarayanaSwamy, M., RamachandraSwamy, N., Chandrashekharaiah, K. S. (2014): Purification and Characterization of esterase from the seeds of Caesalpiniamimosoides, Journal of Experimental Biology and Agricultural Sciences, Volume – 2(6).
Boisvert, C., Beaulieu, L., Bonnet, C. and Pelletier, E., (2015): Assessment of the antioxidant and antibacterial activities of three species of edible seaweeds. J. Food Biochem. 39, 377–387. https://doi.org/10.1111/jfbc.12146
Bukar, A. (2012). Preservative properties of extracts of Parkia biglobosa (JACQ) Benth. Anogeissus leiocarpus L. and Moringa oleifera Lam. On some minimally and fully processed foods. PhD. Thesis Department of Microbiology, Bayero University, Kano 116 – 121 Pp. (ISBN: 3659268291). LAP Lambert Academic Publishing.
Bukar, A. Uba, A. and Oyeyi, T.I. (2010): Phytochemical Analysis and Antimicrobial activity of Parkia biglobosa (jacq) benth extract against some Foodborne Microorganisms Advances in Environmental Microbiology, 4(1): 74 – 79.
Chang, S.K.C and Zhang, Y. (2017): Protein Analysis: Food Science Text Series (FSTS). 315-331 Springer Cham. Online ISBN: 978-3-319-45774-1. https://doi.org/10.1007/978-3-319-45776-5_18
Chase, M.W., Christenhusz, M.J.M., Fay, M.F., Byng, J.W., Judd, W.S., Soltis, D. E., Mabberley, D.J., Sennikov, A.N. and Soltis, P.S. (2016): An update of the angiosperm phylogeny group classification for the orders and families of flowering plants (APG IV). Botanical Journal of the linnean society. 181 (1) 1-20. https://doi.org/10.1111/boj.12385
de Castro, R.J.S. and Sato, H.H. (2015): Biologically active peptides: processes for their generation, purification and identification and applications as natural additives in the food and pharmaceutical industries. Food Res. Int. 74, 185–198. https://doi.org/10.1016/j.foodres.2015.05.013
Diz, M.S., Carvalho, A.O., Rodrigues, R., Neves-erreira, A.G., Dacunha, M., Alves, E.W., Okorokova-Facanha, A.L., Oliveira, M.A., Perales, J., Machado, O.L., Gomes, V.M. (2006): Antimicrobial peptide from chilli pepper seeds cause yeast plasma membrane permeabilization and inhibits the acidification of medium by yeast cells. Biochem. Biophys. Acta 1760, 1323-1332. https://doi.org/10.1016/j.bbagen.2006.04.010
Doughari, J.H., Alabi, G. and Elmahmood, A.M. (2007): Effect of some Chemical preservatives on the shelf – life of “zobo drink”, African Journal of Microbiology Research; 2: 37 – 41.
Food and Agricultural Organization /World Health Organization (2010): Codex standard for fermented milks (2nd ed.). Codex Stan 243-2003.
Girish, K. S., Machiah, K. D., Ushanandini, S., Nagaraju, S., Vedavathi, M., Vishwanath, B. S., & Kemparaju, K. (2006): Inhibition of snake venom metalloproteinase-induced local effects by the aqueous extract of Andrographis paniculata. Phytotherapy Research, 20(5), 391-39.
Hancock, R. E. W. and Chapple, D. S. (1999): Peptide antibiotics, Antimicrobial Agents and Chemotherapy, 43(6) 1317–1323. https://doi.org/10.1128/AAC.43.6.1317
Hassan, M., Kjos, M., Nes, I.F., Diep, D.B. and Lotfipour, F., (2012): Natural antimicrobial peptides from bacteria: characteristics and potential applications to fight against antibiotic resistance. J. Appl. Microbiol. 113, 723–736. https://doi.org/10.1111/j.1365-2672.2012.05338.x
Hou, L., Yonghui, S., Zhai, P., and Le, G.I. (2007): Inhibition of foodborne pathogens by Hf-1, a novel antibacterial peptide from the larvae of house fly (Musca domestica) in medium and orange juice. Food control. 18, 1350-1357. https://doi.org/10.1016/j.foodcont.2006.03.007
Jabeen, U., and Khanum, A. (2014): Isolation and characterization of potential food preservative peptide from Momordica charantia L. Arabian Journal of Chemistry.
Mahuku, G. S. (2004): A simple extraction method suitable for PCR-based analysis of plant, fungal, and bacterial DNA. Plant Molecular Biology Reporter. (22) 71-81. https://doi.org/10.1007/BF02773351
Mailafia, S., Okoh, R.G., Olabode, O.H., and Osanupin, R. (2017): Isolation and Identification of fungi associated with spoilt fruits vended in Gwagwalada market, Abuja, Nigeria. Vet world. 10 (4): 393-397. https://doi.org/10.14202/vetworld.2017.393-397
Motta, A.S. and Brandall, A. (2008). Evaluation of Environmental Conditions for production of bacteriocin – like substance by Bacillus specie strain P34. World Journal of Microbiology Biotechnology, 24: 641 – 646. https://doi.org/10.1007/s11274-007-9520-6
Murugan, S., Anand, R. Uma Devi, P., Vidhya, N. and Rajesh, K.A. (2007): Efficacy of Euphobiamilli and E.pulcherrima on aflatoxin producing fungi (Aspergillus flavus and A.parasiticus). African Journal of Biotechnology. 6(6):718-719.
Ndidi, S.U., Odoh, U.C., and Saleema, A.O. (2012): Effect of storage condition on the Physicochemical Properties and Microbial load of kunu, soymilk, yoghurt and zobo drinks. International Journal of food nutrition and safety. Vol 2(1) 16-26.
Pasha, C., Golla, K., Vutukuru, S.S., Rani-Usha, J., and Meghanath, P. (2016): Screening of small peptides from various germinating seeds having Antimicrobial activity. Journal of Pharmacy and Biological Sciences (IOSR-JPBS). 11(1), Pp 52-60.
Peryam, D.R., (1998): The “9” point hedonic scale. Peryam and knoll research corporation Pp. 4 – 13.
Pisoschi, A. M., Pop, A., Georgesa, C., Turcus, V., Olah, K.N. and Mathe, E. (2018): An Overview of Natural Antimicrobial Roles in interaction dynamics with membrane. Biochem. Biophysical Res. Commun. 473, 642–647.
Rajarum, G., Manivasagan, P., Thilagavathi, B., and Saravanakuma, A. (2010). Puiification and Characterization of Bacteriocin Produced by Lactobacillus lactis Isolated from Marine Environment, Advance Journal of Food Science and Technology 2(2): 138 – 144.
Rehma, S., and Khanum, A. (2011): Isolation and characterization of peptides from Pisum sativum having antimicrobial activity against various bacteria. Pak. J. Bot. 43, 2971-2978.
Saad, S.D., MirNaiman, A., Hajera, T., and Mazharuddin, K. (2010): Studies on Antibacterial and Antifungal Activity of Pomegranate (Punicagranatum L.). American-Eurasian J. Agric. & Environ. Sci 9 (3), 273-281.
Sanchez, M.C., Attares, P., Pedrosa, M.M., Burbano, C., Cuadrado, C., Goyoaga, C., Muzquiz, M., Jimenez-Martinez, C., and Davila Ortiz, G. (2005): Alkaloid variation during germination in different lupin species. Food chemistry. (90) 347-355. https://doi.org/10.1016/j.foodchem.2004.04.008
Shazia, K., Muhammad, Z.Q., Abida, I., Zahid, N., Amina, S., and Muhammad, I. (2012): Production and purification of horseradish peroxidase in Pakistan. International Journal of the Physical Sciences Vol. 7(19), pp. 2706-2712. https://doi.org/10.5897/IJPS11.724
Tahiri, I., Desbiens, M., Kheadr, E., Lacroix, C. and Fliss, I. (2009): Comparison of different application strategies of divergicin M35 for inactivation of Listeria monocytogenes in cold smoked wild salmon. Food Microbiol. 26, 783–793. https://doi.org/10.1016/j.fm.2009.05.003
Valery, B., Vladimir, S., and Ivan, D., (2014): Obtaining Bacteriocins by Chromatographic Methods, Advances in Bioscience and Biotechnology, 446-451. https://doi.org/10.4236/abb.2014.55054
Wang, H., and Ng, T.B. (2002): Isolation of cicadin, a novel and potent antifungal peptide from juvenile cicadas. Peptides 23:7–11. https://doi.org/10.1016/S0196-9781(01)00573-3
Wang, H.X., and Ng, T.B. (2000): Ginkbilobin, a novel antifungal protein from Ginkgo biloba seeds with sequence similarity to embryo-abundant protein. Biochem Biophys Res Commun 279:407–411. https://doi.org/10.1006/bbrc.2000.3929
Wang, J., Wang, H.X., Ng, T.B. (2007): A peptide with HIV-1 reverse transcriptase inhibitory activity from the medicinal mushroom (Russula paludosa) Peptides. 28 (3) 560-565. https://doi.org/10.1016/j.peptides.2006.10.004
Wang, J., Wang, H.X., Ng, T.B. (2007): A peptide with HIV-1 reverse transcriptase inhibitory activity from the medicinal mushroom (Russula paludosa) Peptides. Vol 28 (3) 560-565. https://doi.org/10.1016/j.peptides.2006.10.004
WHO (World Health Organization), 2014: Advancing Food Safety Initiatives: Strategic Plan for Food Safety Including Foodborne Zoonoses 2013-2022, ISBN 9789241506281, 31 p. http://www.who.int/foodsafety/strategic-plan/en/.
WHO (World Health Organization), 2017: Food Safety. Fact Sheet. http://www.who.int/mediacentre/factsheets/fs399/en/.
Zhu, S., Gao, B., and Tytgat, J. (2005): Phylogenetic distribution, functional epitopes and evolution of the CSab superfamily. Cell Mol. Life Sci. 62, 2257–2269. https://doi.org/10.1007/s00018-005-5200-6
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2024 Hauwa Muhammad Sani, Aminu Bukar, Abdulkadir Magaji Magashi
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
&
