ArticleACS agricultural science & technology2025
Antimicrobial and Antifungal Activities of Proline-Based 2,5-Diketopiperazines Occurring in Food and Beverages and Their Synergism with Lactic Acid.
Article in ACS agricultural science & technology, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
2 citing papers in PubMed.
- Inhibition of Candida albicans yeast-to-hypha transition and virulence by cyclic dipeptides derived from probiotic Aeromonas veronii V03.Scientific reports · 2026Article
- Insights into the Bioactivities and Mechanism of Action of the Microbial Diketopiperazine Cyclic Dipeptide Cyclo(L-leucyl-L-prolyl).Marine drugs · 2025Review
Corrections and comments
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Authors and funding
13 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
2,5-Diketopiperazines (2,5-DKPs), naturally occurring in food and beverages, have demonstrated notable antimicrobial properties. However, their synergism with other secondary metabolites in real food matrices remains largely unexplored. In our study, a group of microbially produced 2,5-DKPs, including proline-based dilactams (Pro-DKPs), was synthesized and evaluated for their efficacy against common foodborne pathogens: CCM 4516, CCM 4517, CCM 1961, DBM 4062, CCM 8189, and DMF 0109. We also investigated the impact of the polarity of 2,5-DKPs on their antimicrobial effect. Among the four synthesized 2,5-DKPs, cyclo-(l-Leu-l-Pro) (Pro-DKP-1) inhibited the growth of DMF 0109 by up to 83%, as determined using the poisoned plate method. Further experiments investigated the synergistic effects of Pro-DKPs in combination with lactic acid at food-relevant concentrations. The addition of lactic acid considerably enhanced the antimicrobial activity of all three Pro-DKPs, with inhibitions reaching up to 99% against DMF 0109. Our findings suggest that employing commercial starter cultures capable of producing 2,5-DKPs, including Pro-DKPs, may offer a promising strategy for extending the shelf life of food products and beverages.
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Registered trials
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