Saccharomycin, a biocide from S. cerevisiae that kill-off other yeasts

• Autor(a) principal: Caldeira, Jorge
• Data de Publicação: 2019
• Outros Autores: Gabriela Almeida, M., Macedo, Anjos L., Silva, José P. M., Albergaria, Helena
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
• Texto Completo: http://hdl.handle.net/10400.9/3226
• topic: Saccharomyces cerevisiae; Yeasts; Alcoholic fermentation

ABSTRACT: Introduction: Saccharomyces cerevisiae plays an important role in alcoholic fermentation and is involved in the production of wine, beer and bread. Recent studies [1–7] showed that S. cerevisiae secretes antimicrobial peptides (AMPs), named “saccharomycin”, derived from the glycolytic enzyme glyceraldehyde 3-phosphate dehydrogenase (GAPDH) that are active against a variety of wine-related microbial species. AMPs are low molecular weight proteins with broad antimicrobial spectrum of action against bacteria, viruses, and fungi [8]. Organisms use AMPs for defence against infection and membrane interaction appears to be the key to this antimicrobial function: generally they adopt amphiphilic structures that interact with the infectious agent’s membrane. AMPs constitute a promising source as alternatives to: i) combat pathogenic bacteria resistant to common antibiotics and ii) substitute chemical preservatives in food-fermented products such as wine. The aim of this study was to discover the mode of action of these peptides by detailed chemical structure characterisation and cell contact mechanism.