Plant Production Group, Faculty of Agriculture, University of South Bohemia, Na Sádkách 1780, 370 05, České Budějovice, Czech Republic.
Appl Microbiol Biotechnol. 2019 Jul;103(14):5533-5547. doi: 10.1007/s00253-019-09887-9. Epub 2019 May 29.
Potato proteins are well known for their nutritional, emulsifying, foaming, gel forming or antioxidant properties that all make from them valuable protein source for food industry. Antifungal, antimicrobial and also antiviral properties, described for potato proteins in the review, enrich the possibilities of potato protein usage. Potato proteins were divided into patatin, protease inhibitors and fraction of other proteins that also included, besides others, proteins involved in potato defence physiology. All these proteins groups provide proteins and peptides with antifungal and/or antimicrobial actions. Patatins, obtained from cultivars with resistance to Phytophthora infestans, were able to inhibit spore germination of this pathogen. Protease inhibitors represent the structurally heterogeneous group with broad range of antifungal and antimicrobial activities. Potato protease inhibitors I and II reduced the growth of Phytophthora infestans, Rhizoctonia solani and Botrytis cinerea or of the fungi of Fusarium genus. Members of Kunitz family (proteins Potide-G, AFP-J, Potamin-1 or PG-2) were able to inhibit serious pathogens such as Staphylococcus aureus, Listeria monocytogenes, Escherichia coli or Candida albicans. Potato snakins, defensins and pseudothionins are discussed for their ability to inhibit serious potato fungi as well as bacterial pathogens. Potato proteins with the ability to inhibit growth of pathogens were used for developing of pathogen-resistant transgenic plants for crop improvement. Incorporation of potato antifungal and antimicrobial proteins in feed and food products or food packages for elimination of hygienically risk pathogens brings new possibility of potato protein usage.
马铃薯蛋白因其营养、乳化、起泡、凝胶形成或抗氧化特性而广为人知，这些特性使它们成为食品工业有价值的蛋白质来源。在综述中描述的马铃薯蛋白的抗真菌、抗菌和抗病毒特性，丰富了马铃薯蛋白使用的可能性。马铃薯蛋白被分为类脂氧合酶、蛋白酶抑制剂和其他蛋白质部分，其中除其他外，还包括参与马铃薯防御生理的蛋白质。所有这些蛋白质组都提供具有抗真菌和/或抗菌作用的蛋白质和肽。从对马铃薯晚疫病菌具有抗性的品种中获得的类脂氧合酶能够抑制该病原体孢子的萌发。蛋白酶抑制剂是一个结构异构的群体，具有广泛的抗真菌和抗菌活性。马铃薯蛋白酶抑制剂 I 和 II 能够抑制马铃薯晚疫病菌、立枯丝核菌和灰葡萄孢的生长，或抑制镰刀菌属真菌的生长。Kunitz 家族成员（蛋白 Potide-G、AFP-J、Potamin-1 或 PG-2）能够抑制金黄色葡萄球菌、单核细胞增生李斯特菌、大肠杆菌或白色念珠菌等严重病原体。讨论了马铃薯蛇皮素、防御素和假硫蛋白抑制严重马铃薯真菌以及细菌病原体的能力。具有抑制病原体生长能力的马铃薯蛋白被用于开发抗病原体的转基因植物，以改善作物。将具有抗真菌和抗菌特性的马铃薯蛋白掺入饲料和食品产品或食品包装中，以消除卫生风险病原体，为马铃薯蛋白的使用带来了新的可能性。
