A potential milk preservative----Phormicin C-NS, sorbic acid-modified housefly antimicrobial peptide, inhibits Candida albicans hypha and biofilm formation
Peng-Wei Wei, Chao-Rong Song, Xu Wang, Ming Chen, Yong-Xin Yang, Cong Wang, Zuquan Hu, Hongmei Liu, Bing Wang
Abstract
Candida albicans causes mastitis in dairy cows, which reduces milk production, causes milk quality decline and increases the risk of foodborne infections. Antimicrobial peptides (AMPs) play important roles in insects due to their ability to inhibit the growth of bacteria, fungi and viruses. Moreover, sorbic acid and benzoic acid are widely used preservatives in the food industry. In this study, one of the housefly larval AMPs, Phormicin C-NS, modified with sorbic acid or benzoic acid, was synthesized, and the anti-C. albicans activity was evaluated. In addition, the potential mechanism of action of Phormicin C-NS against C. albicans was revealed by transcriptomic analysis. Phormicin C-NS inhibited the C. albicans bud-to-hyphal transition and biofilm formation by downregulating the hypha-specific genes HWP1, Ece1p and Als3. Moreover, it inhibited C. albicans propagation in pasteurized milk. The MIC of Phormicin C-NS for C. albicans was nearly 30 times lower than that of sorbic acid. Furthermore, Phormicin C-NS will significantly reduce sorbic acid usage in the milk industry as an alternative peptide. Eventually, the peptide is degraded into amino acids. In summary, Phormicin C-NS has good biosafety, enhances milk amino acid levels, and has great potential as a new preservative for use in the milk industry.