Antimicrobial potential of LEGUMES extracts against foodborne pathogens: A review

[EN] Background: Alternative protein sources are being investigated in response to increasing consumer demand for innovative and healthy food products of vegetable origin to replace non-sustainable animal exploitation. The Leguminosae family includes a wide variety of plants and nutritious seeds, very rich in protein with a high biological value, carbohydrates, vitamins and minerals. Not only the seeds but also the aerial parts, pods, hulls and roots have proved to be natural sources of antioxidants, and anti-inflammatory and antimicrobial compounds. Scope and approach: The present article overviews the antimicrobial potential of the most popular legumes worldwide against foodborne pathogens. Key findings and conclusions: According to the literature reviewed, soybean and chickpea are the two consumed legumes with the highest antimicrobial activity. Long-chain soy peptides (IKAFKEATKVDKVVVLWTA) have a high antimicrobial potential against both Gram-positive and Gram-negative bacteria at a concentration level of 37.2 ¿M. Also, a wide spectrum of proteins and peptides in raw chickpeas and processed extracts have exerted antimicrobial activity against foodborne pathogens when applied in the range 8¿64 ¿g/ml. These results open a new research line with good prospects regarding the development of a new generation of natural preservative ingredients and extracts to be included in novel formulated products. However, critical aspects, such as (i) the stability of antimicrobial activity during the shelf-life of newly formulated food products, and (ii) the microbial inactivation kinetics generated in novel matrices, should be covered prior to exploitation of legumes as sources of novel technological ingredients with antimicrobial potential.The present research work has been supported by funds provided by the Spanish Ministry of Economy and Competitiveness (MINECO) as the HELICOFOOD project, with reference AGL2014-53875-R. The post-doctoral contract of M.C. Pina-Pérez as Juan de la Cierva-Incorporación granted by the MINECO is also acknowledged.Pina Pérez, MC.; Ferrús Pérez, MA. (2018). Antimicrobial potential of LEGUMES extracts against foodborne pathogens: A review. Trends in Food Science & Technology. 72:114-124. doi:10.1016/j.tifs.2017.12.007S1141247

<i style="mso-bidi-font-style:normal"><span style="font-size:13.0pt;mso-bidi-font-size:10.0pt;font-family:"Times New Roman","serif"; mso-fareast-font-family:"Times New Roman";mso-ansi-language:EN-GB;mso-fareast-language: EN-US;mso-bidi-language:AR-SA" lang="EN-GB">Pongamia pinnata</span></i><span style="font-size:13.0pt;mso-bidi-font-size:10.0pt;font-family:"Times New Roman","serif"; mso-fareast-font-family:"Times New Roman";mso-ansi-language:EN-GB;mso-fareast-language: EN-US;mso-bidi-language:AR-SA" lang="EN-GB"> seed cake: A promising and inexpensive substrate for production of protease and lipase from <i style="mso-bidi-font-style: normal">Bacillus pumilus</i> SG2 on solid-state fermentation</span>

435-439<span style="font-size:11.0pt;mso-bidi-font-size: 9.0pt;font-family:" times="" new="" roman","serif";mso-fareast-font-family:"times="" roman";="" mso-ansi-language:en-gb;mso-fareast-language:en-us;mso-bidi-language:ar-sa"="" lang="EN-GB">The production of a protease and a lipase from Bacillus pumilus SG2 on solid-state fermentation using <i style="mso-bidi-font-style: normal">Pongamia pinnata seed cake as substrate was studied. The seed cake was proved to be a promising substrate for the bacterial growth and the enzyme production. The initial pH, incubation time and moisture content were optimized to achieve maximal enzyme production. Maximum protease production was observed at 72 h and that of the lipase at 96 h of incubation. The production of protease (9840 U/g DM) and lipase (1974 U/g DM) were maximum at pH 7.0 and at 60% moisture content. Triton X-100 (1%) was proved to be an effective extractant for the enzymes and their optimal activity was observed at alkaline pH and at 60ºC. The molecular mass of the protease and lipase was 24 and 40 kDa, respectively. Both the enzymes were found to be stable detergent additives. The study demonstrated that inexpensive and easily available Pongamia seed cake could be used for production of industrially important enzymes, such as protease and lipase.</span