Advisor(s)
Abstract(s)
The rising demand for minimally processed, natural, and healthier food products has
led to the search for alternative and multifunctional bioactive food components. Therefore, the
present study focuses on the functional proprieties of a peptide fraction derived from Saccharomyces
cerevisiae metabolism. The antimicrobial activity of the peptide fraction is evaluated against various
foodborne pathogens, including Candida albicans, Candida krusei, Escherichia coli, Listeria monocytogenes,
and Salmonella sp. The peptide fraction antioxidant properties are assessed using FRAP and
DPPH scavenging capacity assays. Furthermore, the peptide fraction’s cytotoxicity is evaluated in
colorectal carcinoma and normal colon epithelial cells while its potential as an antidiabetic agent
is investigated through -amylase and -glucosidase inhibitory assays. The results demonstrate
that the 2–10 kDa peptide fraction exhibits antimicrobial effects against all tested microorganisms,
except C. krusei. The minimal inhibitory concentration for E. coli, L. monocytogenes, and Salmonella
sp. remains consistently low, at 0.25 mg/mL, while C. albicans requires a higher concentration of
1.0 mg/mL. Furthermore, the peptide fraction displays antioxidant activity, as evidenced by DPPH
radical scavenging activity of 81.03%, and FRAP values of 1042.50 32.5 M TE/mL at 1.0 mg/mL.
The peptide fraction exhibits no cytotoxicity in both tumor and non-tumoral human cells at a concentration
up to 0.3 mg/mL. Moreover, the peptide fraction presents anti-inflammatory activity,
significantly reducing the expression of the TNF gene by more than 29.7% in non-stimulated colon
cells and by 50% in lipopolysaccharide-stimulated colon cells. It also inhibits the activity of the
carbohydrate digestive enzymes -amylase (IC50 of 199.3 0.9 g/mL) and -glucosidase (IC20 of
270.6 6.0 g/mL). Overall, the findings showed that the peptide fraction exhibits antibacterial,
antioxidant, anti-inflammatory, and antidiabetic activity. This study represents a step forward in the
evaluation of the functional biological properties of S. cerevisiae bioactive peptides.
Description
Keywords
Saccharomyces cerevisiae foodborne pathogens antimicrobial peptides bioactive metabolites biopreservatives antioxidant activity antidiabetic activity anti-inflammatory activity
Pedagogical Context
Citation
Branco, P.; Maurício, E.M.; Costa, A.; Ventura, D.; Roma-Rodrigues, C.; Duarte, M.P.; Fernandes, A.R.; Prista, C. Exploring the multifaceted potential of a peptide fraction derived from Saccharomyces cerevisiae metabolism: antimicrobial, antioxidant, antidiabetic, and anti-inflammatory properties. Antibiotics 2023, 12, 1332.
Publisher
MDPI