1
|
Lu H, Sun L, Tong S, Jiang F, Chen L, Wang Y. Latilactobacillus curvatus FFZZH5L isolated from pickled cowpea enhanced antioxidant activity in Caenorhabditis elegans by upregulating the level of glutathione S-transferase. Food Funct 2023; 14:8646-8660. [PMID: 37672003 DOI: 10.1039/d3fo03093h] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 09/07/2023]
Abstract
Latilactobacillus curvatus is a potential probiotic that possesses beneficial health properties and fermentation traits; however, the extent of understanding of the antioxidant activities of L. curvatus is limited. This study investigates the antioxidant activities of a new L. curvatus FFZZH5L strain. The strain exhibits broad tolerance to acids, bases and salts and demonstrated good adaption to the gastrointestinal environment, with a survival rate of 45% after 24 h of treatment in artificial gastrointestinal juice. Moreover, L. curvatus FFZZH5L exhibits inhibitory effects on Staphylococcus aureus, with a self-aggregation rate of 34.8% and a co-aggregation rate of 82.2%. In vitro, the DPPH radical scavenging ability and GSH-px enzyme activity of L. curvatus FFZZH5L reach 64.27% and 15.95 U mL-1, respectively. Treatment of C. elegans with L. curvatus FFZZH5L in vivo significantly extended the organism's lifespan. Furthermore, the activity of SOD, GSH-px and T-AOC was increased by 33.6%, 43.4% and 58.3%, respectively. Feeding C. elegans with L. curvatus FFZZH5L decreased the MDA, lipofuscin and ROS levels by 9%-36.4%. L. curvatus FFZZH5L effectively protected C. elegans against juglone-induced oxidative stress damage and led to a significant increase in the organism's survival under heat stress. The RT-qPCR analysis suggests that feeding C. elegans with L. curvatus FFZZH5L upregulates the expression levels of antioxidant-related genes including glutathione S-transferase 4 (gst-4), gst-1, gst-10, sod-3, sod-5, and sod-10 in C. elegans. Our investigation confirms the probiotic and antioxidant properties of L. curvatus, indicating its potential application in functional foods and the pharmaceutical industry.
Collapse
Affiliation(s)
- Hengqian Lu
- School of Life Sciences, Anhui University, Hefei 230601, Anhui, China.
- Key Laboratory of Human Microenvironment and Precision Medicine of Anhui Higher Education Institutes, Anhui University, Hefei 230601, Anhui, China
| | - Liangyin Sun
- School of Life Sciences, Anhui University, Hefei 230601, Anhui, China.
- Key Laboratory of Human Microenvironment and Precision Medicine of Anhui Higher Education Institutes, Anhui University, Hefei 230601, Anhui, China
| | - Sijia Tong
- School of Life Sciences, Anhui University, Hefei 230601, Anhui, China.
- Key Laboratory of Human Microenvironment and Precision Medicine of Anhui Higher Education Institutes, Anhui University, Hefei 230601, Anhui, China
| | - Fei Jiang
- School of Life Sciences, Anhui University, Hefei 230601, Anhui, China.
- Key Laboratory of Human Microenvironment and Precision Medicine of Anhui Higher Education Institutes, Anhui University, Hefei 230601, Anhui, China
| | - Liping Chen
- School of Life Sciences, Anhui University, Hefei 230601, Anhui, China.
- Key Laboratory of Human Microenvironment and Precision Medicine of Anhui Higher Education Institutes, Anhui University, Hefei 230601, Anhui, China
| | - Yongzhong Wang
- School of Life Sciences, Anhui University, Hefei 230601, Anhui, China.
- Key Laboratory of Human Microenvironment and Precision Medicine of Anhui Higher Education Institutes, Anhui University, Hefei 230601, Anhui, China
- Anhui Key Laboratory of Modern Biomanufacturing, Hefei 230601, Anhui, China
| |
Collapse
|
2
|
Smaoui S, Echegaray N, Kumar M, Chaari M, D'Amore T, Shariati MA, Rebezov M, Lorenzo JM. Beyond Conventional Meat Preservation: Saddling the Control of Bacteriocin and Lactic Acid Bacteria for Clean Label and Functional Meat Products. Appl Biochem Biotechnol 2023:10.1007/s12010-023-04680-x. [PMID: 37615854 DOI: 10.1007/s12010-023-04680-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 08/16/2023] [Indexed: 08/25/2023]
Abstract
Advancements in food science and technology have paved the way for the development of natural antimicrobial compounds to ensure the safety and quality of meat and meat products. Among these compounds, bacteriocin produced by lactic acid bacteria has gained considerable scientific attention for its ability to preserve the healthy properties of meat while preventing spoilage. This natural preservative is seen as a pioneering tool and a potent alternative to chemical preservatives and heat treatment, which can have harmful effects on the nutritional and sensory qualities of meat. Bacteriocin produced by lactic acid bacteria can be used in various forms, including as starter/protective cultures for fermented meats, purified or partially purified forms, loaded in active films/coatings, or established in encapsulate systems. This review delves into the downstream purification schemes of LAB bacteriocin, the elucidation of their characteristics, and their modes of action. Additionally, the application of LAB bacteriocins in meat and meat products is examined in detail. Overall, the use of LAB bacteriocins holds immense potential to inspire innovation in the meat industry, reducing the dependence on harmful chemical additives and minimizing the adverse effects of heat treatment on nutritional and sensory qualities. This review provides a comprehensive understanding of the potential of bacteriocin produced by lactic acid bacteria as a natural and effective meat preservative.
Collapse
Affiliation(s)
- Slim Smaoui
- Laboratory of Microbial, Enzymatic Biotechnology and Biomolecules (LBMEB), Center of Biotechnology of Sfax, University of Sfax, Road of Sidi Mansour Km 6, P.O. Box 1177, Sfax, 3018, Tunisia.
| | - Noemí Echegaray
- Centro Tecnológico de la Carne de Galicia, Avd. Galicia nº 4, Parque Tecnológico de Galicia, Ourense, San Cibrao das Viñas, 32900, Spain
| | - Manoj Kumar
- Chemical and Biochemical Processing Division, Central Institute for Research on Cotton Technology, Mumbai, 400019, India
| | - Moufida Chaari
- Laboratory of Microbial, Enzymatic Biotechnology and Biomolecules (LBMEB), Center of Biotechnology of Sfax, University of Sfax, Road of Sidi Mansour Km 6, P.O. Box 1177, Sfax, 3018, Tunisia
| | - Teresa D'Amore
- Deparment of Chemistry, Istituto Zooprofilattico Sperimentale della Puglia e della Basilicata, Via Manfredonia, 20, 71121, Foggia, Italy
| | - Mohammad Ali Shariati
- Semey Branch of the Institute, Kazakh Research Institute of Processing and Food Industry, 238«G» Gagarin Ave, Almaty, 050060, Republic of Kazakhstan.
| | - Maksim Rebezov
- Department of Scientific Research, V. M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences, Moscow, 109316, Russian Federation
| | - Jose Manuel Lorenzo
- Centro Tecnológico de la Carne de Galicia, Avd. Galicia nº 4, Parque Tecnológico de Galicia, Ourense, San Cibrao das Viñas, 32900, Spain
- Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidade de Vigo, Ourense, 32004, Spain
| |
Collapse
|
3
|
Enterocin A-based antimicrobial film exerted strong antilisterial activity in sliced dry-cured ham immediately and after 6 months at 8 °C. Food Microbiol 2022; 105:104005. [DOI: 10.1016/j.fm.2022.104005] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2021] [Revised: 02/09/2022] [Accepted: 02/11/2022] [Indexed: 12/29/2022]
|
4
|
Verma DK, Thakur M, Singh S, Tripathy S, Gupta AK, Baranwal D, Patel AR, Shah N, Utama GL, Niamah AK, Chávez-González ML, Gallegos CF, Aguilar CN, Srivastav PP. Bacteriocins as antimicrobial and preservative agents in food: Biosynthesis, separation and application. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101594] [Citation(s) in RCA: 17] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
|
5
|
Application of Latilactobacillus curvatus into Pickled Shrimp (Litopenaeus Vannamei). JOURNAL OF PURE AND APPLIED MICROBIOLOGY 2021. [DOI: 10.22207/jpam.15.3.21] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
Latilactobacillus curvatus has a strong carbohydrate fermentative ability and antibacterial ability. It is considered as a promising probiotic by its excellent fermentation attributes and health advantages. Pickled shrimp derived from the fermentation process is highly appreciated by its unique texture, taste and flavor. However, this product is easily decomposed by spoilage bacteria especially Staphylococcus. This research evaluated the inoculation of L. curvatus (0.1-0.5 %) and different fermentation temperatures (28-30 oC) on the reduction of Staphylococcus aureus, pH and overall acceptance of the pickled shrimp after 6 weeks of fermentation. Results showed that the fermentation process should be conducted at 29 oC with 0.3 % Latilactobacillus curvatus (at initial density 9 log cfu/ml) to reduce pH to 3.70, completely against Staphylococcus aureus, obtain the highest sensory score (8.91).
Collapse
|
6
|
Mullen DC, Wan X, Takala TM, Saris PE, Moreira VM. Precision Design of Antimicrobial Surfaces. FRONTIERS IN MEDICAL TECHNOLOGY 2021; 3:640929. [PMID: 35047910 PMCID: PMC8757849 DOI: 10.3389/fmedt.2021.640929] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2020] [Accepted: 01/28/2021] [Indexed: 11/13/2022] Open
Abstract
The overall expectation from an antimicrobial surface has been high considering the need for efficiency in preventing the attachment and growth of pathogenic microbes, durability, safety to both humans and environment as well as cost-effectiveness. To date, antimicrobial surface design has been mostly conducted liberally, without rigorous consideration of establishing robust structure-activity relationships for each design strategy or of the use intended for a specific antimicrobial material. However, the variability among the domain bacteria, which is the most diverse of all, alongside the highly dynamic nature of the bacteria-surface interface have taught us that the likelihood of finding universal antimicrobial surfaces is low. In this perspective we discuss some of the current hurdles faced by research in this promising field, emphasizing the relevance and complexity of probing the bacteria-surface interface, and explain why we feel it would greatly benefit from a more streamlined ad-hoc approach.
Collapse
Affiliation(s)
- Declan C Mullen
- Strathclyde Institute of Pharmacy and Biomedical Sciences, University of Strathclyde, Glasgow, United Kingdom
| | - Xing Wan
- Department of Microbiology, Faculty of Agriculture and Forestry, University of Helsinki, Helsinki, Finland
| | - Timo M Takala
- Department of Microbiology, Faculty of Agriculture and Forestry, University of Helsinki, Helsinki, Finland
| | - Per E Saris
- Department of Microbiology, Faculty of Agriculture and Forestry, University of Helsinki, Helsinki, Finland
| | - V M Moreira
- Strathclyde Institute of Pharmacy and Biomedical Sciences, University of Strathclyde, Glasgow, United Kingdom
- Laboratory of Pharmaceutical Chemistry, Faculty of Pharmacy, University of Coimbra, Coimbra, Portugal
- Centre for Neuroscience and Cell Biology, University of Coimbra, Coimbra, Portugal
| |
Collapse
|
7
|
Latilactobacillus curvatus: A Candidate Probiotic with Excellent Fermentation Properties and Health Benefits. Foods 2020; 9:foods9101366. [PMID: 32993033 PMCID: PMC7600897 DOI: 10.3390/foods9101366] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2020] [Revised: 09/18/2020] [Accepted: 09/21/2020] [Indexed: 02/02/2023] Open
Abstract
Latilactobacillus curvatus is a candidate probiotic that has been included in the list of recommended biological agents for certification by the European Food Safety Authority. According to the published genomic information, L. curvatus has several genes that encode metabolic pathways of carbohydrate utilization. In addition, there are some differences in cell surface complex related genes of L. curvatus from different sources. L. curvatus also has several genes that encode bacteriocin production, which can produce Curvacin A and Sakacin P. Due to its ability to produce bacteriocin, it is often used as a bioprotective agent in fermented meat products, to inhibit the growth of a variety of pathogenic and spoilage bacteria. L. curvatus exerts some probiotic effects, such as mediating the production of IL-10 by dendritic cells through NF-κB and extracellular regulated protein kinases (ERK) signals to relieve colitis in mice. This review is the first summary of the genomic and biological characteristics of L. curvatus. Our knowledge on its role in the food industry and human health is also discussed, with the aim of providing a theoretical basis for the development of applications of L. curvatus.
Collapse
|
8
|
Mapelli C, Musatti A, Barbiroli A, Saini S, Bras J, Cavicchioli D, Rollini M. Cellulose nanofiber (CNF)-sakacin-A active material: production, characterization and application in storage trials of smoked salmon. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:4731-4738. [PMID: 30924936 PMCID: PMC6618110 DOI: 10.1002/jsfa.9715] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/21/2018] [Revised: 03/15/2019] [Accepted: 03/27/2019] [Indexed: 05/09/2023]
Abstract
BACKGROUND Sakacin-A due to its specific antimicrobial activity may represent a good candidate to develop active packaging solutions for food items supporting Listeria growth. In the present study a protein extract containing the bacteriocin sakacin-A, produced by Lactobacillus sakei Lb 706 in a low-cost culture medium containing deproteinized cheese whey, was adsorbed onto cellulose nanofibers (CNFs) to obtain an active material to be used as a mat (or a separator) in direct contact with foods. RESULTS The applied fermentation conditions allowed 4.51 g L-1 of freeze-dried protein extract to be obtained, characterized by an antimicrobial activity of near 16 700 AU g-1 , that was used for the preparation of the active material by casting. The active material was then characterized by infrared spectra and thermogravimetric analyses. Antimicrobial trials were carried out in vitro using Listeria innocua as indicator strain; results were also confirmed in vivo, employing smoked salmon fillets intentionally inoculated with Listeria innocua: its final population was reduced to about 2.5-3 Log cycles after 28 days of storage at 6 °C in presence of sakacin-A, compared with negative control mats produced without the bacteriocin extract. CONCLUSION This study demonstrates the possibility of producing an antimicrobial active material containing sakacin-A absorbed onto CNFs to decrease Listeria population in smoked salmon, a ready-to eat-food product. © 2019 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
Collapse
Affiliation(s)
- Chiara Mapelli
- DeFENS, Department of Food, Environmental and Nutritional Sciences.Università degli Studi di MilanoMilanItaly
| | - Alida Musatti
- DeFENS, Department of Food, Environmental and Nutritional Sciences.Università degli Studi di MilanoMilanItaly
| | - Alberto Barbiroli
- DeFENS, Department of Food, Environmental and Nutritional Sciences.Università degli Studi di MilanoMilanItaly
| | - Seema Saini
- LGP2, Laboratory of Pulp & Paper ScienceInstitut Polytechnique de GrenobleGrenobleFrance
| | - Julien Bras
- LGP2, Laboratory of Pulp & Paper ScienceInstitut Polytechnique de GrenobleGrenobleFrance
| | - Daniele Cavicchioli
- ESP, Department of Environmental Science and PolicyUniversità degli Studi di MilanoMilanItaly
| | - Manuela Rollini
- DeFENS, Department of Food, Environmental and Nutritional Sciences.Università degli Studi di MilanoMilanItaly
| |
Collapse
|
9
|
Yang W, Xie Y, Jin J, Liu H, Zhang H. Development and Application of an Active Plastic Multilayer Film by Coating a Plantaricin BM-1 for Chilled Meat Preservation. J Food Sci 2019; 84:1864-1870. [PMID: 31237974 PMCID: PMC6771937 DOI: 10.1111/1750-3841.14608] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2018] [Revised: 03/14/2019] [Accepted: 03/18/2019] [Indexed: 12/25/2022]
Abstract
Abstract In this study, an active antibacterial packaging film was developed by coating a polyethylene terephthalate/polyvinylidene chloride/retort casting polypropylene (PPR) plastic multilayer film with plantaricin BM‐1 and chitosan. The characteristics of the active packaging film and its antibacterial effect for chilled meat preservation were evaluated. Our results indicated that the barrier properties against oxygen were improved significantly and the tensile strength and the elongation at break were changed slightly. The active plantaricin film significantly (P < 0.05) decreased the viable counts of Listeria monocytogenes by 3.6 log10CFU/mL in liquid medium and approximately 1.4 log10CFU/g in meat stored at 4 °C for 8 days compared with the control. Moreover, the viable counts of aerobes and anaerobes in the meat packaged with the active plantaricin film were significantly (P < 0.05) decreased by approximately 0.6 log10CFU/g and 1.1 log10CFU/g when compared with that packaged with PPR film stored at 4 °C for 12 days. The total volatile base (TVB‐N) in the meat packaged with the active plantaricin film was significantly (P < 0.05) lower than that in the control during the entire storage period. Our results indicated that the active film could extend the meat shelf life by inhibiting the L. monocytogenes and the background spoilage bacteria in chilled meat stored at 4 °C. This outcome suggests that plastic multilayer film incorporating plantaricin BM‐1 can be potentially used for fresh meat packaging. Practical Application Fresh meat is highly perishable product. This study developed a plantaricin BM‐1 active plastic multilayer film that can inhibit the growth of microorganisms in chilled meat during storage at 4 °C.
Collapse
Affiliation(s)
- Wenge Yang
- Authors are with Beijing Laboratory of Food Quality and Safety, Beijing Key Laboratory of Agricultural Product Detection and Control of Spoilage Organisms and Pesticide Residue, Faculty of Food Science and Engineering, Beijing Univ. of Agriculture, Beijing, 102206, China
| | - Yuanhong Xie
- Authors are with Beijing Laboratory of Food Quality and Safety, Beijing Key Laboratory of Agricultural Product Detection and Control of Spoilage Organisms and Pesticide Residue, Faculty of Food Science and Engineering, Beijing Univ. of Agriculture, Beijing, 102206, China
| | - Junhua Jin
- Authors are with Beijing Laboratory of Food Quality and Safety, Beijing Key Laboratory of Agricultural Product Detection and Control of Spoilage Organisms and Pesticide Residue, Faculty of Food Science and Engineering, Beijing Univ. of Agriculture, Beijing, 102206, China
| | - Hui Liu
- Authors are with Beijing Laboratory of Food Quality and Safety, Beijing Key Laboratory of Agricultural Product Detection and Control of Spoilage Organisms and Pesticide Residue, Faculty of Food Science and Engineering, Beijing Univ. of Agriculture, Beijing, 102206, China
| | - Hongxing Zhang
- Authors are with Beijing Laboratory of Food Quality and Safety, Beijing Key Laboratory of Agricultural Product Detection and Control of Spoilage Organisms and Pesticide Residue, Faculty of Food Science and Engineering, Beijing Univ. of Agriculture, Beijing, 102206, China
| |
Collapse
|
10
|
Marinello F, La Storia A, Mauriello G, Passeri D. Atomic Force microscopy techniques to investigate activated food packaging materials. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2018.05.028] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
|
11
|
Tsironi TN, Taoukis PS. Current Practice and Innovations in Fish Packaging. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2018. [DOI: 10.1080/10498850.2018.1532479] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
Affiliation(s)
- Theofania N. Tsironi
- Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens, Athens, Greece
| | - Petros S. Taoukis
- Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens, Athens, Greece
| |
Collapse
|
12
|
Xie Y, Zhang M, Gao X, Shao Y, Liu H, Jin J, Yang W, Zhang H. Development and antimicrobial application of plantaricin BM-1 incorporating a PVDC film on fresh pork meat during cold storage. J Appl Microbiol 2018; 125:1108-1116. [PMID: 29742323 DOI: 10.1111/jam.13912] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2017] [Revised: 04/26/2018] [Accepted: 05/01/2018] [Indexed: 11/28/2022]
Abstract
AIMS The aim of this study was to develop a plantaricin BM-1, a typical IIa bacteriocin produced by Lactocacillus plantarumBM-1, for active polyvinylidene chloride (PVDC) films and to determine the antimicrobial effect of plantaricin BM-1 incorporated into a PVDC film on fresh pork during 7 days of storage at 4°C. METHODS AND RESULTS Plantaricin BM-1 solutions (20 480 AU ml-1 ) that absorbed into the PVDC film increased gradually and reached maximum volumes during exposure for up to 20 h. When soaked in water, the released amount of plantaricin BM-1 from the active PVDC film reached a maximum at 20 h. The plantaricin BM-1 active PVDC film had an obvious antilisterial effect in culture medium and fresh pork inoculated with Listeria monocytogenes. Furthermore, plantaricin BM-1-incorporated PVDC film was also significantly (P < 0·01) reduced to aerobic counts of approximately 1·5 log10 CFU per g after 7 days of storage at 4°C in pork meat, and the pH and total volatile basic nitrogen of pork meat were significantly (P < 0·01, P < 0·05) lower than those of the control. CONCLUSION Plantaricin BM-1 active film has an excellent effect to prolong the shelf life of pork meat during cold storage. SIGNIFICANCE AND IMPACT OF THE STUDY The results of this study suggest a potential application of bacteriocin active film on meat preservation.
Collapse
Affiliation(s)
- Y Xie
- Beijing Laboratory of Food Quality and Safety, Beijing Key Laboratory of Agricultural Product Detection and Control of Spoilage Organisms and Pesticide Residue, Faculty of Food Science and Engineering, Beijing University of Agriculture, Beijing, China
| | - M Zhang
- Beijing Laboratory of Food Quality and Safety, Beijing Key Laboratory of Agricultural Product Detection and Control of Spoilage Organisms and Pesticide Residue, Faculty of Food Science and Engineering, Beijing University of Agriculture, Beijing, China
| | - X Gao
- Beijing Laboratory of Food Quality and Safety, Beijing Key Laboratory of Agricultural Product Detection and Control of Spoilage Organisms and Pesticide Residue, Faculty of Food Science and Engineering, Beijing University of Agriculture, Beijing, China
| | - Y Shao
- Institute of Agro-food Standards and Testing Technologies, Shanghai Academy of Agricultural Sciences, Shanghai, China
| | - H Liu
- Beijing Laboratory of Food Quality and Safety, Beijing Key Laboratory of Agricultural Product Detection and Control of Spoilage Organisms and Pesticide Residue, Faculty of Food Science and Engineering, Beijing University of Agriculture, Beijing, China
| | - J Jin
- Beijing Laboratory of Food Quality and Safety, Beijing Key Laboratory of Agricultural Product Detection and Control of Spoilage Organisms and Pesticide Residue, Faculty of Food Science and Engineering, Beijing University of Agriculture, Beijing, China
| | - W Yang
- Beijing Laboratory of Food Quality and Safety, Beijing Key Laboratory of Agricultural Product Detection and Control of Spoilage Organisms and Pesticide Residue, Faculty of Food Science and Engineering, Beijing University of Agriculture, Beijing, China
| | - H Zhang
- Beijing Laboratory of Food Quality and Safety, Beijing Key Laboratory of Agricultural Product Detection and Control of Spoilage Organisms and Pesticide Residue, Faculty of Food Science and Engineering, Beijing University of Agriculture, Beijing, China
| |
Collapse
|
13
|
Speranza B, Liso A, Corbo MR. Use of design of experiments to optimize the production of microbial probiotic biofilms. PeerJ 2018; 6:e4826. [PMID: 30018849 PMCID: PMC6044272 DOI: 10.7717/peerj.4826] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2018] [Accepted: 05/02/2018] [Indexed: 12/31/2022] Open
Abstract
Here, we describe the production of a probiotic biofilm through three intermediate steps: (1) measurement of the adhesion capacity of 15 probiotic strains to evaluate their tendency to form biofilm on different surfaces (stainless steel, glass, and polycarbonate); (2) evaluation of the effects of pH, temperature, cellular growth phase, agitation, and presence of surfactants on probiotic biofilm formation (BF) through the Design of Experiments (DoE) approach; (3) study of the effects of pH, temperature and surfactants concentration on probiotic BF using the Central Composite Design. Finally, we show that biofilms pre-formed by selected probiotics can delay the growth of pathogens, such as Listeria monocytogenes chosen as model organism. Among the tested strains, Bifidobacterium infantis DSM20088 and Lactobacillus reuteri DSM20016 were found to be as the probiotics able to ensure the greatest adhesion (over 6 Log CFU cm2) to the surfaces tested in a very short time (<24 h). Cellular growth phase and agitation of the medium were factors not affecting BF, pH exerted a very bland effect and a greater tendency to adhesion was observed when the temperature was about 30 °C. The results obtained in the last experimental phase suggest that our probiotic biofilms can be used as an efficient mean to delay the growth of L. monocytogenes: the λ phase length, in fact, was longer in samples containing probiotic biofilms (0.30-1.02 h) against 0.08 h observed in the control samples. A reduction of the maximum cell load was also observed (6.99-7.06 Log CFU mL-1 against about 8 Log CFU mL-1 observed in the control samples).
Collapse
Affiliation(s)
- Barbara Speranza
- Department of the Science of Agriculture, Food and Environment (SAFE), University of Foggia, Foggia, Italy
| | - Arcangelo Liso
- Department of Medical and Surgical Sciences, University of Foggia, Polo Biomedico, Foggia, Italy
| | - Maria Rosaria Corbo
- Department of the Science of Agriculture, Food and Environment (SAFE), University of Foggia, Foggia, Italy
| |
Collapse
|
14
|
Antimicrobial biodegradable food packaging impregnated with Bacteriocin 7293 for control of pathogenic bacteria in pangasius fish fillets. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.10.026] [Citation(s) in RCA: 37] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
|
15
|
Ahmed I, Lin H, Zou L, Brody AL, Li Z, Qazi IM, Pavase TR, Lv L. A comprehensive review on the application of active packaging technologies to muscle foods. Food Control 2017. [DOI: 10.1016/j.foodcont.2017.06.009] [Citation(s) in RCA: 162] [Impact Index Per Article: 23.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
|
16
|
Rivas FP, Cayré ME, Campos CA, Castro MP. Natural and artificial casings as bacteriocin carriers for the biopreservation of meats products. J Food Saf 2017. [DOI: 10.1111/jfs.12419] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Franco Paolo Rivas
- Laboratorio de Microbiología de AlimentosUniversidad Nacional del Chaco AustralSáenz Peña Argentina
- Members of Consejo Nacional de Investigaciones Científicas y TécnicasBuenos Aires Argentina
| | - María Elisa Cayré
- Laboratorio de Microbiología de AlimentosUniversidad Nacional del Chaco AustralSáenz Peña Argentina
| | - Carmen A. Campos
- Members of Consejo Nacional de Investigaciones Científicas y TécnicasBuenos Aires Argentina
- Facultad de Ciencias Exactas y Naturales, Departamento de IndustriasUniversidad de Buenos AiresBuenos Aires Argentina
| | - Marcela P. Castro
- Laboratorio de Microbiología de AlimentosUniversidad Nacional del Chaco AustralSáenz Peña Argentina
- Members of Consejo Nacional de Investigaciones Científicas y TécnicasBuenos Aires Argentina
| |
Collapse
|
17
|
Castellano P, Pérez Ibarreche M, Blanco Massani M, Fontana C, Vignolo GM. Strategies for Pathogen Biocontrol Using Lactic Acid Bacteria and Their Metabolites: A Focus on Meat Ecosystems and Industrial Environments. Microorganisms 2017; 5:E38. [PMID: 28696370 PMCID: PMC5620629 DOI: 10.3390/microorganisms5030038] [Citation(s) in RCA: 94] [Impact Index Per Article: 13.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2017] [Revised: 06/23/2017] [Accepted: 07/07/2017] [Indexed: 12/16/2022] Open
Abstract
The globalization of trade and lifestyle ensure that the factors responsible for the emergence of diseases are more present than ever. Despite biotechnology advancements, meat-based foods are still under scrutiny because of the presence of pathogens, which causes a loss of consumer confidence and consequently a fall in demand. In this context, Lactic Acid Bacteria (LAB) as GRAS organisms offer an alternative for developing pathogen-free foods, particularly avoiding Listeria monocytogenes, with minimal processing and fewer additives while maintaining the foods' sensorial characteristics. The use of LAB strains, enabling us to produce antimicrobial peptides (bacteriocins) in addition to lactic acid, with an impact on quality and safety during fermentation, processing, and/or storage of meat and ready-to-eat (RTE) meat products, constitutes a promising tool. A number of bacteriocin-based strategies including the use of bioprotective cultures, purified and/or semi-purified bacteriocins as well as their inclusion in varied packaging materials under different storage conditions, have been investigated. The application of bacteriocins as part of hurdle technology using non-thermal technologies was explored for the preservation of RTE meat products. Likewise, considering that food contamination with L. monocytogenes is a consequence of the post-processing manipulation of RTE foods, the role of bacteriocinogenic LAB in the control of biofilms formed on industrial surfaces is also discussed.
Collapse
Affiliation(s)
- Patricia Castellano
- Centro de Referencia para Lactobacilos (CERELA), CONICET, Chacabuco 145, Tucumán T4000ILC, Argentina.
| | - Mariana Pérez Ibarreche
- Centro de Referencia para Lactobacilos (CERELA), CONICET, Chacabuco 145, Tucumán T4000ILC, Argentina.
| | - Mariana Blanco Massani
- INTI-Plásticos, Gral Paz 5445 e/Constituyentes y Albarelos, B1650KNA Gral, San Martín, Buenos Aires, Argentina.
| | - Cecilia Fontana
- Instituto Nacional de Tecnología Agropecuaria INTA-EEA, Ruta Provincial 301 Km 32, Famaillá 4132, Tucumán, Argentina.
| | - Graciela M Vignolo
- Centro de Referencia para Lactobacilos (CERELA), CONICET, Chacabuco 145, Tucumán T4000ILC, Argentina.
| |
Collapse
|
18
|
Barbosa AAT, Mantovani HC, Jain S. Bacteriocins from lactic acid bacteria and their potential in the preservation of fruit products. Crit Rev Biotechnol 2017; 37:852-864. [PMID: 28049350 DOI: 10.1080/07388551.2016.1262323] [Citation(s) in RCA: 66] [Impact Index Per Article: 9.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Abstract
Bacteriocins produced by lactic acid bacteria (LAB) are well-recognized for their potential as natural food preservatives. These antimicrobial peptides usually do not change the sensorial properties of food products and can be used in combination with traditional preservation methods to ensure microbial stability. In recent years, fruit products are increasingly being associated with food-borne pathogens and spoilage microorganisms, and bacteriocins are important candidates to preserve these products. Bacteriocins have been extensively studied to preserve foods of animal origin. However, little information is available for their use in vegetable products, especially in minimally processed ready-to-eat fruits. Although, many bacteriocins possess useful characteristics that can be used to preserve fruit products, to date, only nisin, enterocin AS-48, bovicin HC5, enterocin 416K1, pediocin and bificin C6165 have been tested for their activity against spoilage and pathogenic microorganisms in these products. Among these, only nisin and pediocin are approved to be commercially used as food additives, and their use in fruit products is still limited to certain countries. Considering the increasing demand for fresh-tasting fruit products and concern for public safety, the study of other bacteriocins with biochemical characteristics that make them candidates for the preservation of these products are of great interest. Efforts for their approval as food additives are also important. In this review, we discuss why the study of bacteriocins as an alternative method to preserve fruit products is important; we detail the biotechnological approaches for the use of bacteriocins in fruit products; and describe some bacteriocins that have been tested and have potential to be tested for the preservation of fruit products.
Collapse
Affiliation(s)
| | | | - Sona Jain
- a Departamento de Morfologia , Universidade Federal de Sergipe , São Cristóvão , Sergipe , Brazil
| |
Collapse
|
19
|
Ruiz-Rodríguez L, Bleckwedel J, Eugenia Ortiz M, Pescuma M, Mozzi F. Lactic Acid Bacteria. Ind Biotechnol (New Rochelle N Y) 2016. [DOI: 10.1002/9783527807796.ch11] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022] Open
Affiliation(s)
- Luciana Ruiz-Rodríguez
- Centro de Referencia para Lactobacilos (CERELA)-CONICET; Chacabuco 145. San Miguel de Tucumán 4000 Argentina
| | - Juliana Bleckwedel
- Centro de Referencia para Lactobacilos (CERELA)-CONICET; Chacabuco 145. San Miguel de Tucumán 4000 Argentina
| | - Maria Eugenia Ortiz
- Centro de Referencia para Lactobacilos (CERELA)-CONICET; Chacabuco 145. San Miguel de Tucumán 4000 Argentina
| | - Micaela Pescuma
- Centro de Referencia para Lactobacilos (CERELA)-CONICET; Chacabuco 145. San Miguel de Tucumán 4000 Argentina
| | - Fernanda Mozzi
- Centro de Referencia para Lactobacilos (CERELA)-CONICET; Chacabuco 145. San Miguel de Tucumán 4000 Argentina
| |
Collapse
|
20
|
Dong T, Zhang Y, Qi X, Liang M, Song S, Liu L, Wang Y, Yun X, Jin Y, Shuang Q. Evaluation of the effects of prepared antibacterial multilayer film on the quality and shelf-life stability of chilled meat. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.13151] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Tungalag Dong
- College of Food Science and Engineering, Inner Mongolia Agricultural University, 306 Zhaowuda Road, Hohhot; Inner Mongolia 010018 China
| | - Yuqin Zhang
- College of Food Science and Engineering, Inner Mongolia Agricultural University, 306 Zhaowuda Road, Hohhot; Inner Mongolia 010018 China
| | - Xiaojing Qi
- College of Food Science and Engineering, Inner Mongolia Agricultural University, 306 Zhaowuda Road, Hohhot; Inner Mongolia 010018 China
| | - Min Liang
- College of Food Science and Engineering, Inner Mongolia Agricultural University, 306 Zhaowuda Road, Hohhot; Inner Mongolia 010018 China
| | - Shuxin Song
- College of Food Science and Engineering, Inner Mongolia Agricultural University, 306 Zhaowuda Road, Hohhot; Inner Mongolia 010018 China
| | - Linlin Liu
- College of Food Science and Engineering, Inner Mongolia Agricultural University, 306 Zhaowuda Road, Hohhot; Inner Mongolia 010018 China
| | - Yu Wang
- College of Food Science and Engineering, Inner Mongolia Agricultural University, 306 Zhaowuda Road, Hohhot; Inner Mongolia 010018 China
| | - Xueyan Yun
- College of Food Science and Engineering, Inner Mongolia Agricultural University, 306 Zhaowuda Road, Hohhot; Inner Mongolia 010018 China
| | - Ye Jin
- College of Food Science and Engineering, Inner Mongolia Agricultural University, 306 Zhaowuda Road, Hohhot; Inner Mongolia 010018 China
| | - Quan Shuang
- College of Food Science and Engineering, Inner Mongolia Agricultural University, 306 Zhaowuda Road, Hohhot; Inner Mongolia 010018 China
| |
Collapse
|
21
|
|
22
|
Ferrocino I, Greppi A, La Storia A, Rantsiou K, Ercolini D, Cocolin L. Impact of Nisin-Activated Packaging on Microbiota of Beef Burgers during Storage. Appl Environ Microbiol 2016; 82:549-59. [PMID: 26546424 PMCID: PMC4711142 DOI: 10.1128/aem.03093-15] [Citation(s) in RCA: 38] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2015] [Accepted: 11/02/2015] [Indexed: 12/22/2022] Open
Abstract
Beef burgers were stored at 4°C in a vacuum in nisin-activated antimicrobial packaging. Microbial ecology analyses were performed on samples collected between days 0 and 21 of storage to discover the population diversity. Two batches were analyzed using RNA-based denaturing gradient gel electrophoresis (DGGE) and pyrosequencing. The active packaging retarded the growth of the total viable bacteria and lactic acid bacteria. Culture-independent analysis by pyrosequencing of RNA extracted directly from meat showed that Photobacterium phosphoreum, Lactococcus piscium, Lactobacillus sakei, and Leuconostoc carnosum were the major operational taxonomic units (OTUs) shared between control and treated samples. Beta diversity analysis of the 16S rRNA sequence data and RNA-DGGE showed a clear separation between two batches based on the microbiota. Control samples from batch B showed a significant high abundance of some taxa sensitive to nisin, such as Kocuria rhizophila, Staphylococcus xylosus, Leuconostoc carnosum, and Carnobacterium divergens, compared to control samples from batch A. However, only from batch B was it possible to find a significant difference between controls and treated samples during storage due to the active packaging. Predicted metagenomes confirmed differences between the two batches and indicated that the use of nisin-based antimicrobial packaging can determine a reduction in the abundance of specific metabolic pathways related to spoilage. The present study aimed to assess the viable bacterial communities in beef burgers stored in nisin-based antimicrobial packaging, and it highlights the efficacy of this strategy to prolong beef burger shelf life.
Collapse
Affiliation(s)
- Ilario Ferrocino
- Department of Agricultural, Forest and Food Science, University of Turin, Grugliasco, Italy
| | - Anna Greppi
- Department of Agricultural, Forest and Food Science, University of Turin, Grugliasco, Italy
| | - Antonietta La Storia
- Department of Agricultural Sciences, Division of Microbiology, University of Naples Federico II, Portici, Italy
| | - Kalliopi Rantsiou
- Department of Agricultural, Forest and Food Science, University of Turin, Grugliasco, Italy
| | - Danilo Ercolini
- Department of Agricultural Sciences, Division of Microbiology, University of Naples Federico II, Portici, Italy
| | - Luca Cocolin
- Department of Agricultural, Forest and Food Science, University of Turin, Grugliasco, Italy
| |
Collapse
|
23
|
Dalzini E, Galuppini E, Merigo D, Buizza PF, Losio MN, Bertasi B, Varisco G. Anti-Listeria Activity of Bioactive Food Packaging on Artificially Contaminated Sliced Cheese. J FOOD PROCESS PRES 2015. [DOI: 10.1111/jfpp.12602] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Elena Dalzini
- National Reference Centre for Emerging Risk in Food Safety; Istituto Zooprofilattico Sperimentale della Lombardia e dell'Emilia Romagna “B. Ubertini,”; Brescia Italy
| | - Elisa Galuppini
- Department of Food Microbiology; Istituto Zooprofilattico Sperimentale della Lombardia e dell'Emilia Romagna “B. Ubertini,”; Brescia Italy
| | - Daniela Merigo
- Department of Food Microbiology; Istituto Zooprofilattico Sperimentale della Lombardia e dell'Emilia Romagna “B. Ubertini,”; Brescia Italy
| | - Paolo-Felice Buizza
- Department of Food Microbiology; Istituto Zooprofilattico Sperimentale della Lombardia e dell'Emilia Romagna “B. Ubertini,”; Brescia Italy
| | - Marina-Nadia Losio
- Department of Food Microbiology; Istituto Zooprofilattico Sperimentale della Lombardia e dell'Emilia Romagna “B. Ubertini,”; Brescia Italy
| | - Barbara Bertasi
- Department of Food Microbiology; Istituto Zooprofilattico Sperimentale della Lombardia e dell'Emilia Romagna “B. Ubertini,”; Brescia Italy
| | - Giorgio Varisco
- National Reference Centre for Emerging Risk in Food Safety; Istituto Zooprofilattico Sperimentale della Lombardia e dell'Emilia Romagna “B. Ubertini,”; Brescia Italy
| |
Collapse
|
24
|
Wladyka B, Piejko M, Bzowska M, Pieta P, Krzysik M, Mazurek Ł, Guevara-Lora I, Bukowski M, Sabat AJ, Friedrich AW, Bonar E, Międzobrodzki J, Dubin A, Mak P. A peptide factor secreted by Staphylococcus pseudintermedius exhibits properties of both bacteriocins and virulence factors. Sci Rep 2015; 5:14569. [PMID: 26411997 PMCID: PMC4585962 DOI: 10.1038/srep14569] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2015] [Accepted: 09/01/2015] [Indexed: 12/15/2022] Open
Abstract
Staphylococcus pseudintermedius is a common commensal bacterium colonizing the skin and mucosal surfaces of household animals. However, it has recently emerged as a dangerous opportunistic pathogen, comparable to S. aureus for humans. The epidemiological situation is further complicated by the increasing number of methicillin-resistant S. pseudintermedius infections and evidence of gene transmission driving antibiotic resistance between staphylococci colonizing human and zoonotic hosts. In the present study, we describe a unique peptide, BacSp222, that possesses features characteristic of both bacteriocins and virulence factors. BacSp222 is secreted in high quantities by S. pseudintermedius strain 222 isolated from dog skin lesions. This linear, fifty-amino-acid highly cationic peptide is plasmid-encoded and does not exhibit significant sequence similarities to any other known peptides or proteins. BacSp222 kills gram-positive bacteria (at doses ranging from 0.1 to several micromol/l) but also demonstrates significant cytotoxic activities towards eukaryotic cells at slightly higher concentrations. Moreover, at nanomolar concentrations, the peptide also possesses modulatory properties, efficiently enhancing interferon gamma-induced nitric oxide release in murine macrophage-like cell lines. BacSp222 appears to be one of the first examples of multifunctional peptides that breaks the convention of splitting bacteriocins and virulence factors into two unrelated groups.
Collapse
Affiliation(s)
- Benedykt Wladyka
- Department of Analytical Biochemistry, Faculty of Biochemistry, Biophysics and Biotechnology, Jagiellonian University, 30-387 Krakow, Poland.,Malopolska Centre of Biotechnology, Jagiellonian University, 30-387 Krakow, Poland
| | - Marcin Piejko
- Department of Analytical Biochemistry, Faculty of Biochemistry, Biophysics and Biotechnology, Jagiellonian University, 30-387 Krakow, Poland.,3rd Department of General Surgery, Jagiellonian University Medical College, 31-008 Krakow, Poland
| | - Monika Bzowska
- Department of Cell Biochemistry, Faculty of Biochemistry, Biophysics and Biotechnology, Jagiellonian University, 30-387 Krakow, Poland.,Malopolska Centre of Biotechnology, Jagiellonian University, 30-387 Krakow, Poland
| | - Piotr Pieta
- Institute of Physical Chemistry, Polish Academy of Sciences, 01-224 Warsaw, Poland
| | - Monika Krzysik
- Department of Analytical Biochemistry, Faculty of Biochemistry, Biophysics and Biotechnology, Jagiellonian University, 30-387 Krakow, Poland
| | - Łukasz Mazurek
- Department of Analytical Biochemistry, Faculty of Biochemistry, Biophysics and Biotechnology, Jagiellonian University, 30-387 Krakow, Poland
| | - Ibeth Guevara-Lora
- Department of Analytical Biochemistry, Faculty of Biochemistry, Biophysics and Biotechnology, Jagiellonian University, 30-387 Krakow, Poland
| | - Michał Bukowski
- Department of Analytical Biochemistry, Faculty of Biochemistry, Biophysics and Biotechnology, Jagiellonian University, 30-387 Krakow, Poland
| | - Artur J Sabat
- Department of Medical Microbiology, University of Groningen, University Medical Center Groningen, 9713 GZ Groningen, The Netherlands
| | - Alexander W Friedrich
- Department of Medical Microbiology, University of Groningen, University Medical Center Groningen, 9713 GZ Groningen, The Netherlands
| | - Emilia Bonar
- Department of Analytical Biochemistry, Faculty of Biochemistry, Biophysics and Biotechnology, Jagiellonian University, 30-387 Krakow, Poland
| | - Jacek Międzobrodzki
- Department of Microbiology, Faculty of Biochemistry, Biophysics and Biotechnology, Jagiellonian University, 30-387 Krakow, Poland
| | - Adam Dubin
- Department of Analytical Biochemistry, Faculty of Biochemistry, Biophysics and Biotechnology, Jagiellonian University, 30-387 Krakow, Poland.,Malopolska Centre of Biotechnology, Jagiellonian University, 30-387 Krakow, Poland
| | - Paweł Mak
- Department of Analytical Biochemistry, Faculty of Biochemistry, Biophysics and Biotechnology, Jagiellonian University, 30-387 Krakow, Poland.,Malopolska Centre of Biotechnology, Jagiellonian University, 30-387 Krakow, Poland
| |
Collapse
|
25
|
Bali V, Panesar PS, Bera MB. Trends in utilization of agro-industrial byproducts for production of bacteriocins and their biopreservative applications. Crit Rev Biotechnol 2014; 36:204-14. [PMID: 25430892 DOI: 10.3109/07388551.2014.947916] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
Abstract
Bacteriocins are proteinaceous, ribosomally synthesized bio-molecules having major roles in food preservation due to their antimicrobial action against food spoilage microorganisms. These have gained importance in the last decades because of increasing interest in natural products and their applications in the field of biopreservation, pharmaceutical, aquaculture, livestock, etc. Their production is quite expensive which includes the cost of synthetic media and downstream processing of which 30% of the total production cost relies on synthetic media and nutritional supplements used for growth of microorganisms. The low cost agro-industrial by-products, rich in nutritional supplements, can act as a good substitute for high valued synthetic media. This review provides comprehensive information on the use of cost effective, renewable agro-industrial by-products as substrates for the production of bacteriocins and their application in food as biopreservatives.
Collapse
Affiliation(s)
- Vandana Bali
- a Biotechnology Research Laboratory, Department of Food Engineering and Technology , Sant Longowal Institute of Engineering and Technology , Longowal , Punjab , India
| | - Parmjit S Panesar
- a Biotechnology Research Laboratory, Department of Food Engineering and Technology , Sant Longowal Institute of Engineering and Technology , Longowal , Punjab , India
| | - Manab B Bera
- a Biotechnology Research Laboratory, Department of Food Engineering and Technology , Sant Longowal Institute of Engineering and Technology , Longowal , Punjab , India
| |
Collapse
|
26
|
Bali V, Panesar PS, Bera MB. Potential of Immobilization Technology in Bacteriocin Production and Antimicrobial Packaging. FOOD REVIEWS INTERNATIONAL 2014. [DOI: 10.1080/87559129.2014.924138] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
|
27
|
Antimicrobial activity of Myrtus communis L. water-ethanol extract against meat spoilage strains of Brochothrix thermosphacta and Pseudomonas fragi in vitro and in meat. ANN MICROBIOL 2014. [DOI: 10.1007/s13213-014-0925-9] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022] Open
|
28
|
Wang W, Wang H. The Effect of Lactic Acid Bacteria in Food and Feed and Their Impact on Food Safety. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2014. [DOI: 10.1515/ijfe-2013-0042] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
Pathogenic microorganism contamination of food and feed is a serious problem worldwide. The use of microorganism to preserve food and feed has gained importance in recent years due to the demand for the reduced use of chemical preservatives by consumers and the increasing number of microbial species resistant to antibiotics and preservatives. Lactic acid bacteria (LAB) not only produce various antimicrobial compounds that are considered important in the bio-preservation of food and feed and are both cost-effective and safe. At present, many pieces of data have shown that LAB, as a bio-preservative, can improve the quality of food and feed and prolong their shelf life. This review summarises these findings and demonstrates that LAB are promising biological agents for food and feed safety.
Collapse
|
29
|
Active polymers containing Lactobacillus curvatus CRL705 bacteriocins: Effectiveness assessment in Wieners. Int J Food Microbiol 2014; 178:7-12. [DOI: 10.1016/j.ijfoodmicro.2014.02.013] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2013] [Revised: 01/29/2014] [Accepted: 02/15/2014] [Indexed: 11/18/2022]
|
30
|
Nithya V, Murthy P, Halami P. Development and application of active films for food packaging using antibacterial peptide of Bacillus licheniformis
Me1. J Appl Microbiol 2013; 115:475-83. [DOI: 10.1111/jam.12258] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2013] [Revised: 04/09/2013] [Accepted: 04/19/2013] [Indexed: 11/27/2022]
Affiliation(s)
- V. Nithya
- Department of Food Microbiology; CSIR-Central Food Technological Research Institute; Mysore India
| | - P.S.K. Murthy
- Department of Food Packaging Technology; CSIR-Central Food Technological Research Institute; Mysore India
| | - P.M. Halami
- Department of Food Microbiology; CSIR-Central Food Technological Research Institute; Mysore India
| |
Collapse
|
31
|
La Storia A, Ferrocino I, Torrieri E, Di Monaco R, Mauriello G, Villani F, Ercolini D. A combination of modified atmosphere and antimicrobial packaging to extend the shelf-life of beefsteaks stored at chill temperature. Int J Food Microbiol 2012; 158:186-94. [PMID: 22883207 DOI: 10.1016/j.ijfoodmicro.2012.07.011] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2012] [Revised: 07/03/2012] [Accepted: 07/08/2012] [Indexed: 10/28/2022]
Abstract
An antimicrobial polyethylene (PE) film was obtained by coating a nisin-based antimicrobial solution. PE sheets were coated on both sides and were used for the packaging of beefsteaks to be stored in air or modified atmosphere packaging (MAP, 60% O₂-40% CO₂). Microbial populations, species diversity, headspace volatile organic compounds, colour and sensory properties were monitored after 0, 1, 7 and 12 days of storage at 4 °C. The viable counts showed that there was an effect of MAP and antimicrobial film on the development of all the spoilage associated microbial populations. Carnobacterium spp., Brochothrix thermosphacta, Pseudomonas fragi and Rhanella aquatilis were found in most of the samples. C. maltaromaticum was identified in MRS bulk cells from samples stored in air as well as MAP. Quantitative data of headspace-SPME-GC/MS analysis showed that during storage the production of volatile organic compounds (VOCs) was affected by the use of the treated film and the MAP storage. Compounds such as phenylethylalcohol, nonanal, decanal and ethylbutanoate were produced only from 7 to 12 day of storage and only in the samples stored in air. In agreement with the microbiological and VOCs data, the meat stored in active packaging scored the best rankings in the sensory evaluation. Principal component analysis of microbial, sensory and instrumental data showed that beefsteaks stored with the combination of MAP and active packaging for 12 days at 4 °C differed from the other samples that were more associated to high microbial loads, VOCs concentration and meat off odour perception. In conclusion, the antimicrobial sheets in combination with MAP storage at 4 °C were effective for the storage of beefsteaks by retarding the growth of spoilage bacteria, determining lower concentration of VOCs and keeping acceptable levels of colour and other sensory parameters for more than 10 days.
Collapse
Affiliation(s)
- Antonietta La Storia
- Dipartimento di Scienza degli Alimenti, Università degli Studi di Napoli Federico II, Via Università 100, 80055 Portici, Italy
| | | | | | | | | | | | | |
Collapse
|
32
|
Spoilage microbiota associated to the storage of raw meat in different conditions. Int J Food Microbiol 2012; 157:130-41. [DOI: 10.1016/j.ijfoodmicro.2012.05.020] [Citation(s) in RCA: 365] [Impact Index Per Article: 30.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2012] [Revised: 05/21/2012] [Accepted: 05/22/2012] [Indexed: 02/03/2023]
|
33
|
La Storia A, Mauriello G, Villani F, Ercolini D. Coating-Activation and Antimicrobial Efficacy of Different Polyethylene Films with a Nisin-Based Solution. FOOD BIOPROCESS TECH 2012. [DOI: 10.1007/s11947-012-0902-x] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
|
34
|
Reis JA, Paula AT, Casarotti SN, Penna ALB. Lactic Acid Bacteria Antimicrobial Compounds: Characteristics and Applications. FOOD ENGINEERING REVIEWS 2012. [DOI: 10.1007/s12393-012-9051-2] [Citation(s) in RCA: 135] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
|
35
|
Blanco Massani M, Morando PJ, Vignolo GM, Eisenberg P. Characterization of a multilayer film activated with Lactobacillus curvatus CRL705 bacteriocins. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2012; 92:1318-1323. [PMID: 22083520 DOI: 10.1002/jsfa.4703] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/20/2011] [Revised: 08/10/2011] [Accepted: 09/12/2011] [Indexed: 05/31/2023]
Abstract
BACKGROUND Bacteriocins produced by lactic acid bacteria offer enormous promise for food safety preservation. In this study an active multilayer film obtained by the incorporation of lactocin 705 and lactocin AL705, two bacteriocins produced by Lactobacillus curvatus CRL705 with antimicrobial activity against Lactobacillus plantarum CRL691 and Listeria innocua 7, respectively, was characterized for its potential application in active packaging technology. Film activity performance at different storage conditions, bacteriocins transfer into water and sunflower oil, and film surface properties were evaluated. RESULTS Film activity against L. innocua 7 was maintained during 2, 4 and 6 weeks at 30, 10 and 5 °C respectively. At 30 and 10 °C, activity loss against L. plantarum CRL691 was observed on the second week of storage and after the fourth week at 5 °C. Results showed no significant difference for active multilayer film contact angle and seal properties compared to the control (without bacteriocins). A decrease in lactocin 705 inhibitory activity after sunflower oil contact was observed, while lactocin AL705 remained unaffected. After water contact, film activity was retained for both bacteriocins. CONCLUSIONS As demonstrated by antimicrobial activity and physico-mechanical properties retention, lactocin 705 and AL705 active multilayer film present potential for application in active packaging technology.
Collapse
|
36
|
Pereira de Abreu DA, Cruz JM, Paseiro Losada P. Active and Intelligent Packaging for the Food Industry. FOOD REVIEWS INTERNATIONAL 2012. [DOI: 10.1080/87559129.2011.595022] [Citation(s) in RCA: 104] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
|
37
|
Anacarso I, de Niederhäusern S, Iseppi R, Sabia C, Bondi M, Messi P. Anti-listerial activity of chitosan and Enterocin 416K1 in artificially contaminated RTE products. Food Control 2011. [DOI: 10.1016/j.foodcont.2011.06.001] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
|
38
|
Kuorwel KK, Cran MJ, Sonneveld K, Miltz J, Bigger SW. Essential Oils and Their Principal Constituents as Antimicrobial Agents for Synthetic Packaging Films. J Food Sci 2011; 76:R164-77. [DOI: 10.1111/j.1750-3841.2011.02384.x] [Citation(s) in RCA: 130] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
39
|
Guarda A, Rubilar JF, Miltz J, Galotto MJ. The antimicrobial activity of microencapsulated thymol and carvacrol. Int J Food Microbiol 2011; 146:144-50. [DOI: 10.1016/j.ijfoodmicro.2011.02.011] [Citation(s) in RCA: 269] [Impact Index Per Article: 20.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2010] [Revised: 01/18/2011] [Accepted: 02/11/2011] [Indexed: 11/16/2022]
|
40
|
Concha-Meyer A, Schöbitz R, Brito C, Fuentes R. Lactic acid bacteria in an alginate film inhibit Listeria monocytogenes growth on smoked salmon. Food Control 2011. [DOI: 10.1016/j.foodcont.2010.09.032] [Citation(s) in RCA: 42] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
|
41
|
Imran M, Revol-Junelles AM, Martyn A, Tehrany EA, Jacquot M, Linder M, Desobry S. Active food packaging evolution: transformation from micro- to nanotechnology. Crit Rev Food Sci Nutr 2010; 50:799-821. [PMID: 20924864 DOI: 10.1080/10408398.2010.503694] [Citation(s) in RCA: 67] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
Predicting which attributes consumers are willing to pay extra for has become straightforward in recent years. The demands for the prime necessity of food of natural quality, elevated safety, minimally processed, ready-to-eat, and longer shelf-life have turned out to be matters of paramount importance. The increased awareness of environmental conservation and the escalating rate of foodborne illnesses have driven the food industry to implement a more innovative solution, i.e. bioactive packaging. Owing to nanotechnology application in eco-favorable coatings and encapsulation systems, the probabilities of enhancing food quality, safety, stability, and efficiency have been augmented. In this review article, the collective results highlight the food nanotechnology potentials with special focus on its application in active packaging, novel nano- and microencapsulation techniques, regulatory issues, and socio-ethical scepticism between nano-technophiles and nano-technophobes. No one has yet indicated the comparison of data concerning food nano- versus micro-technology; therefore noteworthy results of recent investigations are interpreted in the context of bioactive packaging. The next technological revolution in the domain of food science and nutrition would be the 3-BIOS concept enabling a controlled release of active agents through bioactive, biodegradable, and bionanocomposite combined strategy.
Collapse
Affiliation(s)
- Muhammad Imran
- Laboratoire d'Ingénierie des Biomolécules, ENSAIA-INPL, Nancy Université, 2 avenue de la Forêt de Haye, 54505 Vandoeuvre-lès-Nancy Cedex, France
| | | | | | | | | | | | | |
Collapse
|
42
|
Fadda S, López C, Vignolo G. Role of lactic acid bacteria during meat conditioning and fermentation: Peptides generated as sensorial and hygienic biomarkers. Meat Sci 2010; 86:66-79. [DOI: 10.1016/j.meatsci.2010.04.023] [Citation(s) in RCA: 99] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2010] [Revised: 03/31/2010] [Accepted: 04/06/2010] [Indexed: 01/07/2023]
|
43
|
Nostro A, Scaffaro R, Ginestra G, D'Arrigo M, Botta L, Marino A, Bisignano G. Control of biofilm formation by poly-ethylene-co-vinyl acetate films incorporating nisin. Appl Microbiol Biotechnol 2010; 87:729-37. [PMID: 20414650 DOI: 10.1007/s00253-010-2598-z] [Citation(s) in RCA: 40] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2010] [Revised: 03/04/2010] [Accepted: 03/31/2010] [Indexed: 01/30/2023]
Abstract
The aim of this study was to evaluate the effect of poly-ethylene-co-vinyl acetate (EVA) films incorporating different concentrations (0.1%, 0.5% and 1%) of nisin on the biofilm-forming ability of Listeria monocytogenes ATCC 7644, Staphylococcus aureus 815 and Staphylococcus epidermidis ATCC 35984. Nisin was incorporated into two grades of EVA (EVA14 and EVA28) in the melt during a common film-blowing operation. The efficacy of EVA/nisin films was evaluated by biofilm biomass measurements and Live/Dead staining in combination with fluorescence microscopy. In order to evaluate whether the nisin incorporation could modify the film surface properties, contact angle measurements and scanning electron microscopy were performed. The results revealed the efficacy of EVA14/nisin films in reducing biofilm formation on their surfaces with more evident effect for S. epidermidis than L. monocytogenes and S. aureus strains. In contrast, EVA28/nisin films showed unsatisfactory activity. Fluorescence microscopy confirmed poor biofilm formation on EVA14/nisin films, also characterised by the presence of dead cells. The data presented in this study offer new potential applications for developing strategies aimed to improve the effect of antimicrobial agents.
Collapse
Affiliation(s)
- Antonia Nostro
- Pharmaco-Biological Department, University of Messina, Viale Annunziata, 98100, Messina, Italy.
| | | | | | | | | | | | | |
Collapse
|
44
|
Martínez Viedma P, Ercolini D, Ferrocino I, Abriouel H, Ben Omar N, López RL, Gálvez A. Effect of polythene film activated with enterocin EJ97 in combination with EDTA against Bacillus coagulans. Lebensm Wiss Technol 2010. [DOI: 10.1016/j.lwt.2009.09.020] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
|
45
|
Ercolini D, Ferrocino I, La Storia A, Mauriello G, Gigli S, Masi P, Villani F. Development of spoilage microbiota in beef stored in nisin activated packaging. Food Microbiol 2009; 27:137-43. [PMID: 19913704 DOI: 10.1016/j.fm.2009.09.006] [Citation(s) in RCA: 76] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2008] [Revised: 09/10/2009] [Accepted: 09/11/2009] [Indexed: 10/20/2022]
Abstract
The aim of this study was to assess the microbial populations causing the spoilage of chilled beef during storage and to evaluate the effect of the use of an antimicrobial packaging for the meat storage. A nisin activated antimicrobial packaging was developed by using a nisin, HCL and EDTA solution and used for the storage of beef cuts at 1 degrees C. The common spoilage related microbial groups were monitored during the storage of beef in activated and non activated plastic bags by using selective media. The use of the antimicrobial packaging caused an overall significant reduction of viable counts of Gram positive bacteria such as carnobacteria, lactic acid bacteria and Brochotrix thermosphacta whose development was inhibited for at least 11 days of storage compared to the control. Moreover, a 1-3 log cycles reduction of enterobacteria was also registered between 22 and 32 days of storage. The microbiota was assessed at species level by using Polymerase chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE) analysis of 16S rRNA gene of DNA extracted directly from meat and from bulk cells from selective media plates and showed that the species occurring within the targeted microbial groups did not change according to storage conditions. In conclusion, the use of the nisin activated packaging reduced the number of spoilage populations but did not affect the species diversity. Improved antimicrobial packaging is needed, possibly coupled with vacuum storage, to possibly achieve a simultaneous inhibition of more spoilage microbial groups and to preserve the microbiological quality of beef during chilled storage.
Collapse
Affiliation(s)
- Danilo Ercolini
- Department of Food Science, The University of Naples Federico II, via Università 100, 80055 Portici, Italy
| | | | | | | | | | | | | |
Collapse
|
46
|
Guerrieri E, de Niederhäusern S, Messi P, Sabia C, Iseppi R, Anacarso I, Bondi M. Use of lactic acid bacteria (LAB) biofilms for the control of Listeria monocytogenes in a small-scale model. Food Control 2009. [DOI: 10.1016/j.foodcont.2008.11.001] [Citation(s) in RCA: 34] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
|
47
|
Persico P, Ambrogi V, Carfagna C, Cerruti P, Ferrocino I, Mauriello G. Nanocomposite polymer films containing carvacrol for antimicrobial active packaging. POLYM ENG SCI 2009. [DOI: 10.1002/pen.21191] [Citation(s) in RCA: 127] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
|
48
|
Galić K, Ćurić D, Gabrić D. Shelf Life of Packaged Bakery Goods—A Review. Crit Rev Food Sci Nutr 2009; 49:405-26. [DOI: 10.1080/10408390802067878] [Citation(s) in RCA: 45] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
|
49
|
Antimicrobial efficiency of film incorporated with pediocin (ALTA® 2351) on preservation of sliced ham. Food Control 2009. [DOI: 10.1016/j.foodcont.2008.02.006] [Citation(s) in RCA: 114] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
|
50
|
Blanco Massani M, Fernandez M, Ariosti A, Eisenberg P, Vignolo G. Development and characterization of an active polyethylene film containingLactobacillus curvatusCRL705 bacteriocins. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2008; 25:1424-30. [DOI: 10.1080/02652030802227219] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
|