Legume proteins, peptides, water extracts, and crude protein extracts as antifungals for food applications

Background: Legumes, which include a great variety of seeds, are distinguished by their protein content. Legume seeds produce defensive compounds against fungi and insect predators, and these compounds can be extracted or isolated for antimicrobial use. Isolation and identification of legume proteins and peptides have been extensively studied as part of the search for antifungal compounds. Researchers have recently started to pay attention to the antimicrobial activities of legume proteins, lectins, and peptides; however, few overviews regarding their antifungal activity are available, particularly concerning food applications. Scope and approach: This review summarizes the main legume proteins and peptides with antifungal activity and their principal antifungal mechanisms of action. Further, potential food applications of legume water extracts and legume crude protein extracts with antifungal activity are discussed. Key Findings and Conclusions: Most studies have focused on isolating and identifying proteins and peptides with antifungal activity. Antifungal mechanism of action has been established for legume defensins. In contrast, legume water extracts and legume crude protein extracts have been subjected to less investigation; however, these preparations have been explored for food applications, particularly in bread, with interesting results. Despite their antifungal activity, practical applications of legume proteins and peptides have yet to be found. This is due to their low yields, high costs, and poor safety regulatory status. Therefore, further research on legume water extracts is necessary before food applications can be broadly developed.

Automated summary

Legume proteins and peptides exhibit antifungal activity, with defensins having established mechanisms of action. However, due to low yields, high costs, and poor safety regulatory status, practical applications are limited. Research on legume water extracts for food applications, particularly in bread, is necessary for further development.