The antifungal protein AFP from Aspergillus giganteus prevents secondary growth of different Fusarium species on barley |
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Authors: | Hassan Barakat Anja Spielvogel Mahmoud Hassan Ahmed El-Desouky Hamdy El-Mansy Frank Rath Vera Meyer Ulf Stahl |
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Institution: | 1. Department of Microbiology and Genetics, Institute of Biotechnology, Berlin University of Technology, Gustav-Meyer-Allee 25, 13355, Berlin, Germany 2. Department of Food Science, Faculty of Agriculture, Benha University, Moshtohor, 13736, Qaluobia, Egypt 4. Institute of Brewing Science VLB, Department of Raw Material, Seestrasse 13, 13353, Berlin, Germany 3. Department of Molecular Microbiology and Biotechnology, Institute of Biology, Leiden University, Sylviusweg 72, 2333 BE, Leiden, The Netherlands 5. TU Berlin, Institut für Biotechnologie, Fachgebiet Mikrobiologie und Genetik, Gustav-Meyer-Allee 25, 13355, Berlin, Germany
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Abstract: | Secondary growth is a common post-harvest problem when pre-infected crops are attacked by filamentous fungi during storage
or processing. Several antifungal approaches are thus pursued based on chemical, physical, or bio-control treatments; however,
many of these methods are inefficient, affect product quality, or cause severe side effects on the environment. A protein
that can potentially overcome these limitations is the antifungal protein AFP, an abundantly secreted peptide of the filamentous
fungus Aspergillus giganteus. This protein specifically and at low concentrations disturbs the integrity of fungal cell walls and plasma membranes but
does not interfere with the viability of other pro- and eukaryotic systems. We thus studied in this work the applicability
of AFP to efficiently prevent secondary growth of filamentous fungi on food stuff and chose, as a case study, the malting
process where naturally infested raw barley is often to be used as starting material. Malting was performed under lab scale
conditions as well as in a pilot plant, and AFP was applied at different steps during the process. AFP appeared to be very
efficient against the main fungal contaminants, mainly belonging to the genus Fusarium. Fungal growth was completely blocked after the addition of AFP, a result that was not observed for traditional disinfectants
such as ozone, hydrogen peroxide, and chlorine dioxide. We furthermore detected reduced levels of the mycotoxin deoxynivalenol
after AFP treatment, further supporting the fungicidal activity of the protein. As AFP treatments did not compromise any properties
and qualities of the final products malt and wort, we consider the protein as an excellent biological alternative to combat
secondary growth of filamentous fungi on food stuff. |
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