The potential of antimicrobial peptide Hispidalin application in pork preservation during cold storage

Journal of Food Processing and PreservationVolume 44, Issue 6 e14443 ORIGINAL ARTICLE The potential of antimicrobial peptide Hispidalin application in pork preservation during cold storage De-Mei Meng, Corresponding Author mengdm@tust.edu.cn State Key Laboratory of Food Nutrition and Safety, Institute of Health Biotechnology, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, People's Republic of China Correspondence De-Mei Meng and Zhen-Chuan Fan, State Key Laboratory of Food Nutrition and Safety, Institute of Health Biotechnology, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, People's Republic of China. Email: mengdm@tust.edu.cn (D-M. M) and fanzhen@tust.edu.cn, fanzc1974@hotmail.com (Z-C. F.)Search for more papers by this authorXue-Qing Sun, State Key Laboratory of Food Nutrition and Safety, Institute of Health Biotechnology, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, People's Republic of ChinaSearch for more papers by this authorSheng-Nan Sun, State Key Laboratory of Food Nutrition and Safety, Institute of Health Biotechnology, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, People's Republic of ChinaSearch for more papers by this authorWen-Juan Li, State Key Laboratory of Food Nutrition and Safety, Institute of Health Biotechnology, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, People's Republic of ChinaSearch for more papers by this authorYu-Jie Lv, State Key Laboratory of Food Nutrition and Safety, Institute of Health Biotechnology, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, People's Republic of ChinaSearch for more papers by this authorZhen-Chuan Fan, Corresponding Author fanzhen@tust.edu.cn fanzc1974@hotmail.com orcid.org/0000-0003-1712-3413 State Key Laboratory of Food Nutrition and Safety, Institute of Health Biotechnology, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, People's Republic of China Correspondence De-Mei Meng and Zhen-Chuan Fan, State Key Laboratory of Food Nutrition and Safety, Institute of Health Biotechnology, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, People's Republic of China. Email: mengdm@tust.edu.cn (D-M. M) and fanzhen@tust.edu.cn, fanzc1974@hotmail.com (Z-C. F.)Search for more papers by this author De-Mei Meng, Corresponding Author mengdm@tust.edu.cn State Key Laboratory of Food Nutrition and Safety, Institute of Health Biotechnology, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, People's Republic of China Correspondence De-Mei Meng and Zhen-Chuan Fan, State Key Laboratory of Food Nutrition and Safety, Institute of Health Biotechnology, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, People's Republic of China. Email: mengdm@tust.edu.cn (D-M. M) and fanzhen@tust.edu.cn, fanzc1974@hotmail.com (Z-C. F.)Search for more papers by this authorXue-Qing Sun, State Key Laboratory of Food Nutrition and Safety, Institute of Health Biotechnology, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, People's Republic of ChinaSearch for more papers by this authorSheng-Nan Sun, State Key Laboratory of Food Nutrition and Safety, Institute of Health Biotechnology, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, People's Republic of ChinaSearch for more papers by this authorWen-Juan Li, State Key Laboratory of Food Nutrition and Safety, Institute of Health Biotechnology, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, People's Republic of ChinaSearch for more papers by this authorYu-Jie Lv, State Key Laboratory of Food Nutrition and Safety, Institute of Health Biotechnology, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, People's Republic of ChinaSearch for more papers by this authorZhen-Chuan Fan, Corresponding Author fanzhen@tust.edu.cn fanzc1974@hotmail.com orcid.org/0000-0003-1712-3413 State Key Laboratory of Food Nutrition and Safety, Institute of Health Biotechnology, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, People's Republic of China Correspondence De-Mei Meng and Zhen-Chuan Fan, State Key Laboratory of Food Nutrition and Safety, Institute of Health Biotechnology, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, People's Republic of China. Email: mengdm@tust.edu.cn (D-M. M) and fanzhen@tust.edu.cn, fanzc1974@hotmail.com (Z-C. F.)Search for more papers by this author First published: 05 March 2020 https://doi.org/10.1111/jfpp.14443Citations: 1Read the full textAboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onEmailFacebookTwitterLinked InRedditWechat Abstract Hispidalin is a novel antimicrobial peptide and has been largely produced in Pichia pastoris. Considering P. pastoris-derived Hispidalin has high antimicrobial activity and stability against various conditions, we aim to investigate its potential as a food preservative in pork meat model. Results showed that P. pastoris-derived Hispidalin had good antioxidant activity and could scavenge against 2,2′-azinobis-(3-ethylbenzothiazoline-6-sulfonate) radicals, superoxide anions, 1,1-diphenyl-2-picrylhydrazyl radicals, and hydroxyl radicals. Importantly, P. pastoris-derived Hispidalin effectively suppressed bacterial growth and prevented food spoilage in a pork system during storage at 4ºC. Treatment with the concentration of 100 μg/ml significantly decreased the increase of pH value, drip loss, total volatile basic nitrogen, and lipid oxidation during storage, and it also maintained the best sensory characteristics and cell structure in pork. These results demonstrate the great potential of Hispidalin as a preservative to extend the shelf life of pork. Practical applications This research shows that the addition of the novel antimicrobial peptide, Hispidalin, to a meat system could provide an added antibacterial advantage to tray-packaged chilled pork and deliver an important contribution to maintain pork quality. The findings revealed that Hispidalin is a potential preservative to be developed and utilized during pork storage. This work may also help the development of novel combination systems to better preserve meat quality in the future. Citing Literature Volume44, Issue6June 2020e14443 RelatedInformation