Table 3.

Comparison of characteristics of BGAP with antifungal proteins and peptides isolated from Brassica spp.

Protein/Peptide	Species of Origin	Mol (wt)	Antifungal Activity	Stability	Reported Effect	Ref.
BGAP	Brassica oleracea var. gongylodes	8.5 kDa	Colletotrichum higginsianum (16.94 μg/mL), Exserohilum turcicum (12.30 μg/mL), Magnaporthe oryzae (16.45 μg/mL), Mycosphaerella arachidicola (5.70 μg/mL), etc.	40–100 °C; pH 1–3, pH 11–13; methanol, ethanol, isopropanol, chloroform (10%); Ca2+, Fe3+, K+, Mg2+ (20–150 mM)	Accumulation of chitin at the tip of mycelium, membrane permeabilization, change of mitochondrial membrane potential, ROS generation	This study
Juncin	Brassica juncea var. integrifolia	18.9 kDa	Fusarium oxysporum (13.5 μM), Helminthosporium maydis (27 μM), Mycosphaerella arachidicola (10 μM), Candida albicans	Not tested	No membrane permeabilization (toward Candida albicans) and chitin deposition (toward Mycosphaerella arachidicola)	[30]
Brassiparin	5716 kDa	Brassica parachinensis	Fusarium oxysporum (3.9 μM), Helminthosporium maydis (4.7 μM), Mycosphaerella arachidicola (2.6 μM), Valsa mali (0.22 μM)	40–100 °C; pH 1–3, pH 11–13	Not tested	[31]
Kale peptide	Brassica alboglabra	5907 Da	Fusarium oxysporum (4.3 μM), Helminthosporium maydis (2.1 μM), Mycosphaerella arachidicola (2.4 μM), Valsa mali (0.15 μM)	20–80 °C; pH 2–3, pH 10–11	Not tested	[32]
Campesin	Brassica campestris	9.4 kDa	Fusarium oxysporum (5.1 μM), Mycosphaerella arachidicola (4.4 μM)	0–100 °C; pH 0–14	Not tested	[33]
nsLTP	Brassica campestris	9414 Da	Fusarium oxysporum (8.3 μM), Helminthosporium staivum, Mycosphaerella arachidicola (4.5 μM), Sclerotinia sclerotiorum, Verticivium albotarum	20–100 °C; pH 0–4, pH 9–14	Not tested	[34]

a: Antifungal activity is represented by the half maximal inhibitory concentration.