The Antibacterial Activities of Bioactive Peptides Generated using Protein Extracted from Chia Seeds, and quinoa Seeds in Iraq The Antibacterial Activities of Bioactive Peptides from Chia Seeds, and quinoa Seeds in Iraq
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Abstract
Abstract
Foodborne pathogens are one of the significant causes of food deterioration and a public health concern worldwide. Antimicrobial peptides in plant protein sequences, such as Chia (Salvia hispanica L.) and quinoa (Chenopodium quinoa Wild.), might inhibit bacteria. Therefore, this study assesses the potential application of chia and quinoa peptides in food preservation by evaluating their antibacterial activity and stability. Bradford colorimetric assay was used to determine the crude protein content of the samples. Then, the peptide was extracted by organic acids. The antibacterial activity was assessed through a bacterial activity assay, and the extract's minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) were determined against several bacterial strains. Additionally, the disc diffusion assay was used to assess the antibacterial efficacy of the seed extract. Two chia and quinoa peptides (2-5 and 5-10 kDa) were obtained by enzymatic hydrolysis of a protein-rich fraction and subsequent ultrafiltration. Gram-positive bacteria were susceptible to 3 kDa. These fractions showed a more significant inhibition effect against B. cereus with percentages of 90.93 % and 85.94% for Chia and Quinoa seeds, respectively, for both MIC and MBC values, indicating potential for application in antibacterial formulations. Clear inhibition zones were seen in the disc assay, which demonstrated the potential of the prepared sequence as a preservative for controlling the proliferation of Gram-positive and harmful bacteria in food products. In conclusion, this study approved the efficacy of peptide generated from Chia seeds, and quinoa seeds fraction 2-5 KDa as an antibacterial agent against B. cereus. Additionally, it reflects its antibacterial action in food products.
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