Antimicrobial potential of chickpea flour hydrolysates against foodborne pathogens (#330)

Authors

Castro Delgado, Ximena

Serrano Sandoval, Sayra N.

ANTUNES-RICARDO, MARILENA

Abstract

The escalating bacterial resistance and associated risks posed by foodborne pathogens to both food quality and public health have created the necessity for natural alternatives to conventional chemical preservatives in the food industry. This study aimed to assess the antimicrobial potential of hydrolysates derived from chickpea flour germinated in the presence of Se, Zn, or a combination of both. The protein fraction within the flour was extracted by a solubility-based method and digested using pepsin or pancreatin. The resulting hydrolysates were evaluated for their antimicrobial efficacy at concentrations of 5.0, 10.0, and 15.0 mg/mL against pathogenic foodborne bacteria (Salmonella enterica, Staphylococcus aureus, Escherichia coli, and Listeria monocytogenes), employing a resazurin assay. Notably, pancreatin demonstrated the highest hydrolysis efficiency. Pepsin hydrolysates exhibited no discernible antimicrobial activity against the tested bacteria and promoted their growth. Conversely, three pancreatin hydrolysates displayed antimicrobial activity against Staphylococcus aureus (S. aureus) at 15.0 mg/mL, while the remaining hydrolysates neither inhibited its growth or that of other bacteria. In conclusion, these identified peptides present a potential alternative to chemical antimicrobial preservatives, in combating S. aureus contamination.