Review of the application of ε‐poly‐L‐lysine in improving food quality and preservation

The synergistic antibacterial effects of allicin nanoemulsion and ε-polylysine against Escherichia coli in both planktonic and biofilm forms

The synergistic effects of allicin nanoemulsion (AcN) and ε-polylysine (ε-PL) against Escherichia coli were investigated in this study. The combination of AcN and ε-PL synergistically inhibited the planktonic growth of E. coli, with a low fractional inhibitory concentration index of 0.252. AcN/ε-PL treatment remarkably promoted the agent-cell contacts compared to AcN or ε-PL treatment, as evidenced by the larger cellular size and lower absolute zeta potential value. Analysis of membrane potential, intracellular ATP and superoxide dismutase activity revealed that the co-treatment induced membrane depolarization and intracellular metabolic disorders. Laser scanning confocal microscope, flow cytometer, and scanning electron microscope revealed that the membrane integrity and cell structure were severely degraded. Further, biofilm formation, cluster motility, and mature biofilm of E. coli were disrupted substantially by AcN/ε-PL. Finally, the application of AcN/ε-PL in raw beef preservation verified the synergy. Therefore, AcN/ε-PL can be used as a potential bacteriostatic agent in food preservation.

A self-hygroscopic, rapidly self-gelling polysaccharide-based sponge with robust wet adhesion for non-compressible hemorrhage control and infected wounds healing

Uncontrollable non-compressible hemorrhage and traumatic infection have been major causes of mortality and disability in both civilian and military populations. A dressing designed for point-of-care control of non-compressible hemorrhage and prevention of traumatic infections represents an urgent medical need. Here, a novel self-gelling sponge OHN@ε-pL is developed, integrating N-succinimidyl ester oxidized hyaluronic acid (OHN) and ε-poly-L-lysine (ε-pL). Upon application to the wound site, the sponge can rapidly absorb interfacial fluids and undergo a phase transition from sponge to gel. The transformed gel facilitates robust tissue adhesion and achieves synergistic hemostasis by enriching coagulation factors within the sponge phase and providing a barrier effect in the gel phase. The in vitro and in vivo studies revealed that the optimized OHN@ε-pL3 sponge possesses self-gelling capability, tissue adhesion, enhanced coagulation ability, and exhibits excellent biocompatibility and antibacterial efficacy. In hemostasis, OHN@ε-pL3 sponges exhibited reduced blood loss and decreased hemostatic time compared to commercial hemostatic agents, as demonstrated in rat liver, femoral vein, and tail truncation bleeding models. Furthermore, the OHN@ε-pL3 sponge exhibited superior performance in accelerating wound closure and healing of S. aureus-infected wounds. Collectively, OHN@ε-pL sponges represent a promising candidate for medical dressings, specifically for managing uncontrollable non-compressible hemorrhage and traumatic infections.

Efficacy of Toothpaste Containing Polylysine and Funme Peptide on Oral Microbiome and Oral Health

OBJECTIVE

To evaluate the effect of the toothpaste containing ε-poly-L-lysine (ε-PL) and funme peptide (FP) as key components on oral microbial composition and oral health.

METHODS

An oral microbiome study was initially carried out to analyze the variation in the oral microbiota before and after use of antimicrobial peptide (AMP) toothpaste. Subsequently, a clinical trial was independently performed to assess the efficacy of AMP toothpaste by measuring the dental plaque index (PLI), volatile sulfur compounds (VSCs) levels, modified bleeding index (mBI), and bleeding on probing rate (BOP%).

RESULTS

The application of AMP toothpaste increased the α diversity and modified β diversity of oral microbiome across 3 oral niches. AMP toothpaste increased the relative abundance of the commensal oral microbes, and attenuated the abundance of pathogenic bacteria in gingivitis patients to normal levels. The clinical trial showed 44.33% and 12.29% reductions of PLI scores in the test and control groups, respectively, and the test group exhibited a more pronounced decrease in VSC levels. The test group recorded significant reductions in mBI and BOP% by 39.09% and 24.59%, respectively, exceeding the control group's reductions of 4.63% and -0.97% (P < .05).

CONCLUSION

The formulation of toothpaste with ε-PL and FP recalibrated the oral microbiome's diversity and abundance, and mitigated common oral health issues such as plaque, halitosis, and gingivitis while maintaining well safety.

CLINICAL RELEVANCE

Oral care products containing ε-PL and FP can be used as a new treatment for improving oral microbiota and oral diseases.

Impact of surfactin on the physicochemical properties of dough and quality of corresponding steamed bread

BACKGROUND

The extensive use of additives in ultra-processed foods presents considerable health concerns. In light of the growing consumer demand for clean labels, a prominent trend is the development of multifunctional food additives that are both natural and beneficial to health. Surfactin, a compound produced by Bacillus subtilis, features both hydrophilic and hydrophobic groups and is noted for its safety, emulsifying and antimicrobial properties. This compound holds significant potential as a multifunctional additive in flour-based products. The present study aimed to evaluate the effects of surfactin on the physicochemical properties of dough and the quality of steamed bread, as well as to investigate the underlying mechanisms.

RESULTS

The results showed that the addition of surfactin significantly improved its rheological properties, increased elasticity and viscosity, improved extension resistance and increased disulfide bonding content in dough (P < 0.05), subsequently stabilizing the gluten network structure. With a 0.3% surfactin addition, the digestibility of steamed bread significantly reduced. After storing for 7 days, surfactin inhibited water migration, reduced the transfer from bound water to free water, delayed starch recrystallization, improved resistance to starch retrogradation and markedly extended the shelf life in steamed bread.

CONCLUSION

The addition of surfactin improved the quality of steamed bread through stabilizing the gluten network structure and improving storage properties, presenting it as a promising natural, multifunctional food additive for flour product innovation. © 2024 Society of Chemical Industry.

Water-soluble polysaccharides extracted from Enteromorpha prolifera/PVA composite film functionalized as ε-polylysine with improved mechanical and antibacterial properties

The issue of environmental protection has received sustained and widespread attention. In order to reduce environmental pollution related to traditional plastics, it is an incessant demand to design novel environment-friendly food packaging materials with excellent performance. Sulfated polysaccharide extracted from the "green tide" marine pollution Enteromorpha prolifera (SPE) has been innovatively transformed into a film-forming material for better utilization. The insufficient mechanical properties and limited functionalities, however, hinder its wide application. In this study, polyvinyl alcohol (PVA) was blended to enhance its mechanical properties and ε-polylysine (ε-PL) was incorporated to endow it with antimicrobial performance. A novel and biodegradable film composed of SPE, PVA, and ε-PL was fabricated by casting method. We further determined the physicochemical properties of composited films. Mechanical performance test revealed the tensile strength of SPE-PVA-PL films increased from 5.56 MPa to 6.65 MPa and the E% increased from 128.8 % to 246.9 % compared with that of SPE-PVA films. Antimicrobial tests showed the excellent antibacterial activity of SPE-PVA-PL films against representative microbial species, Staphylococcus aureus and Escherichia coli. The results of this study suggested that the SPE-based composite film has the potential to be used as a potential food packaging and wound dressing materials.

Transcriptomic analysis of the antibacterial mechanism of ε-polylysine-functionalized magnetic composites against Alicyclobacillus acidoterrestris and its application in apple juice

BACKGROUND

Alicyclobacillus acidoterrestris is a common microorganism in fruit juice. It can produce off-odor metabolites and has been considered to be an important factor in juice contamination. Thus, the development of new strategy for the control of A. acidoterrestris has important practical significance. The primary objective of this work was to assess the antibacterial performance of ε-polylysine-functionalized magnetic composites (Fe3O4@MoS2@PAA-EPL) in apple juice and its effect on juice quality. Moreover, the molecular mechanism of Fe3O4@MoS2@PAA-EPL against A. acidoterrestris was explored by RNA sequencing (RNA-Seq).

RESULTS

Experimental results indicated that the synthesized composites possessed the ability to inhibit the viability of A. acidoterrestris vegetative cells and spores. Besides, investigation on the quality of apple juice incubated with Fe3O4@MoS2@PAA-EPL implied that the fabricated composites displayed negligible adverse effects on juice quality. In addition, the results of RNA-Seq demonstrated that 833 differentially expressed genes (DEGs) were identified in Fe3O4@MoS2@PAA-EPL-treated A. acidoterrestris, which were associated with translation, energy metabolism, amino acid metabolism, membrane transport and cell integrity.

CONCLUSION

These results suggested that the treatment of Fe3O4@MoS2@PAA-EPL disrupted energy metabolism, repressed cell wall synthesis and caused membrane transport disorder of bacterial cells. This work provides novel insights into the molecular antibacterial mechanism for ε-polylysine-functionalized magnetic composites against A. acidoterrestris. © 2024 Society of Chemical Industry.

Recent Progress in Enzymatic Preparation of Chitooligosaccharides with a Single Degree of Polymerization and Their Potential Applications in the Food Sector

Chitosan oligosaccharides (COS), derived from chitin, have garnered considerable attention owing to their diverse biological activities and potential applications. Previous investigations into the bioactivity of COS often encountered challenges, primarily stemming from the use of COS mixtures, making it difficult to discern specific effects linked to distinct degrees of polymerization (DP). Recent progress underscores the significant variation in the biological activities of COS corresponding to different DPs, prompting dedicated research towards synthesizing COS with well-defined polymerization. Among the available methods, enzymatic preparation stands out as a viable and environmentally friendly approach for COS synthesis. This article provides a comprehensive overview of emerging strategies for the enzymatic preparation of single COS, encompassing protein engineering, enzymatic membrane bioreactors, and transglycosylation reactions. Furthermore, the bioactivities of single COS, including anti-tumor, antioxidant, antibacterial, anti-inflammatory, and plant defense inducer properties, exhibit close associations with DP values. The potential applications of single COS, such as in functional food, food preservation, and crop planting, are also elucidated.

Preparation and characterization of carvacrol/ε-polylysine loaded antimicrobial nanobilayer emulsion and its application in mango preservation

Carvacrol is well-known natural antimicrobial compounds. However, its usage in fruit preservation is restricted owing to poor water solubility. Our study aims to address this limitation by combining carvacrol with whey protein isolate (WPI) to form nanoemulsion and enhancing antimicrobial properties and stability of nanoemulsion through ε-polylysine addition, thereby improving their application in fruit preservation. The results indicated that the nanoemulsion exhibited a double-layer structure. The physicochemical properties and storage stability were found to be favorable under the conditions of WPI (0.3 wt% v/v), Carvacrol (0.5 % v/v), and ε-polylysine (0.3 wt% v/v). In addition, the nanoemulsion had inhibitory effects on Staphylococcus aureus, Escherichia coli, and Aspergillus niger at concentrations of minimal inhibition concentration (32, 32, and 200 μg/mL, respectively). In addition, during a 7-day storage period, the nanoemulsion effectively preserved mangoes. Therefore, nanoemulsion could serve as a candidate for control of postharvest mangoes spoilage and extend its period of storage.

Preparation and characterization of zein/gelatin electrospun film loaded with ε-polylysine and gallic acid as tuna packaging system

BACKGROUND

Composite nanofiber films loaded with ε-polylysine (PL) and gallic acid (GA) were prepared using a zein/gelatin (ZG) electrospinning method to develop effective active packaging films for tuna preservation. The morphology, structure, thermal stability, hydrophobicity, antibacterial, and antioxidant properties of the films, and their application for tuna during a period of storage of 4 °C were investigated.

RESULTS

PL reduced the average diameter of ZG fibers, whereas GA increased it. The PL/GA/ZG film possessed a well distributed fiber morphology with an average diameter of 810 ± 150 nm. Fourier-transform infrared spectroscopy and X-ray diffraction results showed the physical loading of PL and GA in ZG film with the main chemical bonds and crystal structure unchanged. The addition of both PL and GA reduced hydrophobicity of the ZG film while the PL/GA/ZG film was still hydrophobic. GA enhanced its thermal stability and contributed to its antioxidant activity. PL and GA synergetically enhanced the antibacterial activity of ZG film against Shewanella putrefaciens. PL combined with GA is more suitable for modifying ZG film than GA alone. The PL/GA/ZG film effectively inhibited total viable counts, total volatile base nitrogen, fat oxidation, and texture deterioration of tuna fillets at 4 °C storage, and could extend the shelf life by 3 days.

CONCLUSIONS

The PL/GA/ZG nanofiber film demonstrated promising potential for application in the preservation of aquatic products as a new antibacterial and antioxidant food packaging. © 2023 Society of Chemical Industry.

Engineering functional homopolymeric amino acids: from biosynthesis to design

Homopolymeric amino acids (HPAs) are a class of microbial polymers that can be classified into two categories: anionic and cationic HPAs. Notable examples include γ-poly-glutamic acid (γ-PGA) and ε-poly-L-lysine (ε-PL) that have wide-ranging applications in medicine, food, and agriculture. The primary method of manufacture is through microbial synthesis. In recent decades significant efforts have been made to enhance the production of HPAs, specifically focusing on γ-PGA and ε-PL. We comprehensively review current advances in understanding the synthetic mechanisms as well as metabolic engineering and fermentation process techniques to improve the production of HPAs. In addition, we discuss the major challenges and solutions associated with desired structure regulation of HPAs and the development of novel structures.

Design and optimization of ε-poly-l-lysine with specific functions for diverse applications

ε-Poly-l-lysine (ε-PL) is a natural homo-poly(amino acid) which can be produced by microorganisms. With the advantages in broad-spectrum antimicrobial activity, biodegradability, and biocompatibility, ε-PL has been widely used as a preservative in the food industry. Different molecular architectures endow ε-PL and ε-PL-based materials with versatile applications. However, the microbial synthesis of ε-PL is currently limited by low efficiencies in genetic engineering and molecular architecture modification. This review presents recent advances in ε-PL production and molecular architecture modification of microbial ε-PL, with a focus on the current challenges and solutions for the improvement of the productivity and diversity of ε-PL. In addition, we highlight recent examples where ε-PL has been applied to expand the versability of edible films and nanoparticles in various applications. Commercial production and the challenges and future research directions in ε-PL biosynthesis are also discussed. Currently, although the main use of ε-PL is as a food preservative, ε-PL and ε-PL-based polymers have shown excellent application potential in biomedical fields. With the development of synthetic biology, the design and synthesis of ε-PL with a customized molecular architecture are possible in the near future. ε-PL-based polymers with specific functions will be a new trend in biopolymer manufacturing.

Synergistic bactericidal mechanisms of RF energy simultaneously combined with cinnamon essential oil or epsilon-polylysine against Salmonella revealed at cellular and metabolic levels

Radio frequency (RF) heating and antimicrobials are considered to be effective methods for inactivating food pathogens. This study explored the bactericidal effects against Salmonella of RF heating combined with two kinds of natural antimicrobials possessing different hydrophobic properties and their synergistic bactericidal mechanisms. Results showed that RF heating caused sublethal damage to bacterial cells and enhanced the interaction of cells and antimicrobials, leading to synergistic bactericidal effects of the simultaneous combination of RF heating and antimicrobials. The combination of RF heating and ε-polylysine (ε-PL) further promoted cell morphological alteration, raised membrane permeability, intracellular adenosine triphosphate (ATP) leakage and intracellular reactive oxygen species (ROS) accumulation compared to individual treatment. The simultaneous combination of RF heating and cinnamon essential oil nanoemulsion (CEON) also further enhanced membrane permeability and ROS accumulation compared to individual treatment, but impacts were less than those in the combination of RF heating and ε-PL. The major synergistic bactericidal mechanism of RF heating and CEON was significantly inhibiting intracellular ATP synthesis. The untargeted metabolomics analysis revealed that the combined treatments enhanced disturbances to multiple intracellular metabolisms compared to individual treatment, thus leading to synergistic bactericidal effects against Salmonella. These results provide an in-depth understanding of the synergistic bactericidal mechanisms of the combination of RF heating and natural antimicrobials from cellular and metabolic levels.

Injectable antibacterial tissue-adhesive hydrogel based on biocompatible o-phthalaldehyde/amine crosslinking for efficient treatment of infected wounds

Injectable antibacterial hydrogels have attracted considerable attention in wound management. However, the development of injectable hydrogels with excellent antibacterial activity, good biocompatibility, and strong tissue adhesion remains a challenge. In this study, an antibacterial tissue-adhesive hydrogel was developed based on a catalyst-free o-phthalaldehyde (OPA)/amine reaction by simply mixing OPA-terminated four-arm poly(ethylene glycol) (4aPEG-OPA) and ε-poly-l-lysine (ε-PLL) solutions. The hydrogel showed tunable gelation time, storage moduli, and degradation rate depending on the polymer concentration and 4aPEG-OPA/ε-PLL mass ratio. The hydrogel exhibited nearly 100% bacterial inhibition rates in-vitro against Gram-negative E. coli and Gram-positive S. aureus, while maintaining good biocompatibility. The hydrogel matched well in shape and tightly adhered to the tissue after in-situ formation at the wound sites. Following the treatment of rat models of full-thickness skin incisions and round wounds, the hydrogel effectively closed the wounds and promoted wound healing. Moreover, after administering to S. aureus infected full-thickness skin wounds, the hydrogel exhibited remarkable efficacy in inhibiting wound infection with a bacterial inhibition rate over 99.94%, achieving a significantly accelerated wound healing compared with the commercially available Prontosan® gel. Therefore, the hydrogel exhibits great potential as a wound dressing for infection prevention and promotion of healing.

Preparation and antimicrobial mechanism of Maillard reaction products derived from ε-polylysine and chitooligosaccharides

Chitooligosaccharides can be combined with amino acids or polypeptide to form Maillard reaction products (MRPs) with the antibacterial characteristics through Maillard reaction. This research aims to clarify the structure, antimicrobial effect and mechanism against Shewanella putrefaciens (S. putrefaciens) of ε-polylysine and chitooligosaccharides Maillard reaction products (LC-MRPs). The results of intrinsic fluorescence (IF) spectroscopy, Fourier transform infrared (FT-IR) spectroscopy, X-ray diffraction, proton nuclear magnetic resonance (¹H NMR) spectra and scanning electron microscope (SEM) indicated Maillard reaction occurred between ε-polylysine and chitooligosaccharides. The observation of confocal laser scanning microscopy (CLSM), SEM and growth curves of S. putrefaciens evidenced that LC-MRPs have the strongest antibacterial effects. The leakage of alkaline phosphatase (AKP) and lactate dehydrogenase (LDH) implied that LC-MRPs sabotaged bacterial barrier (cell wall and cell membrane). The changes in content of nucleic acids, reactive oxygen species (ROS) level, lipid peroxidation content (LPO), succinate dehydrogenase (SDH) activity and adenosine triphosphate (ATP) content showed LC-MRPs will affect bacterial genetic gene transcription, material and energy metabolism. Therefore, the LC-MRPs were effective antibacterial agents to inhibit S. putrefaciens, which will help to preserve food with S. putrefaciens as the main spoilage bacteria.

Poly-L-Lysine to Fight Antibiotic Resistances of Pseudomonas aeruginosa

Pseudomonas aeruginosa is a major hospital-associated pathogen that can cause severe infections, most notably in patients with cystic fibrosis (CF) or those hospitalized in intensive care units. Given its remarkable ability to resist antibiotics, P. aeruginosa eradication has grown more challenging. Therefore, there is an urgent need to discover and develop new strategies that can counteract P. aeruginosa-resistant strains. Here, we evaluated the efficacy of poly-L-lysine (pLK) in combination with commonly used antibiotics as an alternative treatment option against P. aeruginosa. First, we demonstrated by scanning electron microscopy that pLK alters the integrity of the surface membrane of P. aeruginosa. We also showed using a fluorometry test that this results in an enhanced permeability of the bacteria membrane. Based on these data, we further evaluated the effect of the combinations of pLK with imipenem, ceftazidime, or aztreonam using the broth microdilution method in vitro. We found synergies in terms of bactericidal effects against either sensitive or resistant P. aeruginosa strains, with a reduction in bacterial growth (up to 5-log₁₀ compared to the control). Similarly, these synergistic and bactericidal effects were confirmed ex vivo using a 3D model of human primary bronchial epithelial cells maintained in an air-liquid interface. In conclusion, pLK could be an innovative antipseudomonal molecule, opening its application as an adjuvant antibiotherapy against drug-resistant P. aeruginosa strains.

Natural antimicrobial oligosaccharides in the food industry

An increase in the number of antibiotic resistance genes burdens the environment and affects human health. Additionally, people have developed a cautious attitude toward chemical preservatives. This attitude has promoted the search for new natural antimicrobial substances. Oligosaccharides from various sources have been studied for their antimicrobial and prebiotic effects. Antimicrobial oligosaccharides have several advantages such as being produced from renewable resources and showing antimicrobial properties similar to those of chemical preservatives. Their excellent broad-spectrum antibacterial properties are primarily because of various synergistic effects, including destruction of pathogen cell wall. Additionally, the adhesion of harmful microorganisms and the role of harmful factors may be reduced by oligosaccharides. Some natural oligosaccharides were also shown to stimulate the growth probiotic organisms. Therefore, antimicrobial oligosaccharides have the potential to meet food processing industry requirements in the future. The latest progress in research on the antimicrobial activity of different oligosaccharides is demonstrated in this review. The possible mechanism of action of these antimicrobial oligosaccharides is summarized with respect to their direct and indirect effects. Finally, the extended applications of oligosaccharides from the food source industry to food processing are discussed.

Effects of ε-polylysine and chitooligosaccharide Maillard reaction products on quality of refrigerated sea bass fillets

BACKGROUND

The Maillard reaction is a promising and safe method for obtaining chitooligosaccharide conjugates with proteins or peptides as food preservatives. This study aims to investigate the moisture state, physicochemical properties, and shelf-life of sea bass fillets treated with ε-polylysine (ε-PL) and chitooligosaccharides (COS), which are Maillard reaction products (LC-MRPs), during refrigerated storage.

RESULTS

The results of microbiological analysis and confocal laser scanning microscope (CLSM) revealed that LC-MRPs could retard microbial growth effectively. Compared with control, other treated groups could strongly retard the increase in the thiobarbituric acid (TBA) value, the K-value and the total volatile basic nitrogen (TVB-N) value, and also inhibited the softening of texture and the accumulation of biogenic amines in fish. The results of low-field nuclear magnetic resonance (LF-NMR) and magnetic resonance imaging (MRI) indicate that LC-MRPs could delay the water migration of fillets and increase water holding capacity (WHC). Through sensory evaluation, the application of LC-MRPs increased the shelf-life of refrigerated sea bass fillets for another 9 days.

CONCLUSION

Maillard reaction products derived from chitooligosaccharides and ε-polylysine have strong potential for preserving sea bass. © 2022 Society of Chemical Industry.

Dynamics of biochemical attributes and enzymatic activities of pasteurized and bio-preserved tender coconut water during storage

The potential of bio-preservatives, namely, nisin, natamycin, and polylysine, as viable alternatives to chemical preservatives for storage of tender coconut water (TCW) during refrigerated storage (5 ± 2°C) was explored. Bio-preservative treatments were carried out after optimized heat treatment (85°C for 5 min) of TCW to establish its storage characteristics. Various concentrations (up to 125 ppm) of bio-preservatives were used for the preservation, and quality parameters of resultant TCW were assessed based on physicochemical characteristics and Food and Agriculture Organization (FAO) guidelines and statistical analysis applied. Analysis of variance (ANOVA) and post-hoc test revealed that pH and overall acceptability (OA) are the major governing factors that determine spoilage of TCW (p &lt; 0.05). Overall, the polylysine combination was found to be most effective in ensuring quality retention of TCW. It was concluded that pasteurized TCW shelf life could be extended up to 20 days using bio-preservatives.

A comprehensive review of food gels: formation mechanisms, functions, applications, and challenges

Gels refer to the soft and flexible macromolecular polymeric materials retaining a large amount of water or biofluids in their three-dimensional network structure. Gels have attracted increasing interest in the food discipline, especially proteins and polysaccharides, due to their good biocompatibility, biodegradability, nutritional properties, and edibility. With the advancement of living standards, people's demand for nutritious, safe, reliable, and functionally diverse food and even personalized food has increased. As a result, gels exhibiting unique advantages in food application will be of great significance. However, a comprehensive review of functional hydrogels as food gels is still lacking. Here, we comprehensively review the gel-forming mechanisms of food gels and systematically classify them. Moreover, the potential of hydrogels as functional foods in different types of food areas is summarized, with a special focus on their applications in food packaging, satiating gels, nutrient delivery systems, food coloring adsorption, and food safety monitoring. Additionally, the key scientific issues for future food gel research, with specific reference to future novel food designs, mechanisms between food components and matrices, food gel-human interactions, and food gel safety, are discussed. Finally, the future directions of hydrogels for food science and technology are summarized.

Recent advances in microbial ε-poly-L-lysine fermentation and its diverse applications

The naturally occurring homo-polyamide biopolymer, ε-poly-L-lysine (ε-PL) consists of 25-35 L-lysine residues with amide linkages between α-carboxyl groups and ε-amino groups. ɛ-PL exhibits several useful properties because of its unusual structure, such as biodegradability, water solubility, no human toxicity, and broad-spectrum antibacterial activities; it is widely applied in the fields of food, medicine, clinical chemistry and electronics. However, current industrial production of ε-PL is only performed in a few countries. Based on an analysis of the physiological characteristics of ε-PL fermentation, current advances that enhance ε-PL fermentation, from strain improvement to product isolation are systematically reviewed, focusing on: (1) elucidating the metabolic pathway and regulatory mechanism of ε-PL synthesis; (2) enhancing biosynthetic performance through mutagenesis, fermentation optimization and metabolic engineering; and (3) understanding and improving the biological activity and functional properties of ε-PL. Finally, perspectives on engineering and exploiting ε-PL as a source material for the production of various advanced materials are also discussed, providing scientific guidelines for researchers to further improve the ε-PL fermentation process.

Effects of chitosan-based coatings incorporated with ɛ-polylysine and ascorbic acid on the shelf-life of pork

Chitosan is a food thickener with film-forming ability and antibacterial activity. ɛ-Polylysine is a preservative with broad-spectrum antibacterial activity. Ascorbic acid is a food antioxidant. In this study, pork chunks were treated with four dipping solutions, i.e. purified water (control), 0.2% ascorbic acid (treatment-1), 0.02% ɛ-polylysine (treatment-2), and 0.4% chitosan + 0.02% ɛ-polylysine + 0.2% ascorbic acid (treatment-3), and stored at 3 °C for 12 days. All treatments suppressed bacterial growth, increases in pH and total volatile basic nitrogen (TVB-N) and thiobarbituric acid reactive substances and decreases in the red indices of pork chunks compared with the control during refrigeration. Based on the national standards of total bacterial number and TVB-N of pork, treatment-3 extended the shelf-life of pork chunks by six days compared with the control. The results verified that chitosan-based coatings may be a practical method for the preservation of pork chunks during refrigeration.

Postharvest quality maintenance of wax apple and guava fruits by use of a fermented broth of an ε-poly-l-lysine-producing Streptomyces strain

ε-Poly-l-lysine (ε-PL) is a natural antimicrobial polymer with significant inhibitory activity against a broad spectrum of microorganisms, and nowadays used widely as a preservative in the food industry. In the present study, ε-PL broth was obtained from Streptomyces ahygroscopicus GIM8 fermentation in a nutrient-limited liquid medium. The in vitro antifungal activity of the broth against fruit pathogens Penicillium expansum and Colletotrichum gloeosporioides was investigated, and its usage for postharvest storage of two highly perishable fruits wax apple and guava was evaluated. Results showed that ε-PL concentration in the broth reached 0.61 g/L, and the nutrition level of the broth was low. The antifungal activity of ε-PL broth was comparable to that of the aqueous solution of ε-PL under the same concentration. Immersion with the diluted broth (200 mg/L ε-PL) markedly delayed the decline in the quality of postharvest wax apple and guava fruits during storage, and the decay incidences were also greatly decreased as compared to their respective controls (distilled water immersion). A further investigation demonstrated that the ε-PL broth immersion induced an increase in the activity of defense-related enzymes peroxidase and polyphenol oxidase in the two fruits during storage. The present study proved that the fermentation broth of ε-PL could be used as a promising alternative to high purity ε-PL and synthetic fungicides for preserving fruits at postharvest stage.

Carbon nanogels exert multipronged attack on resistant bacteria and strongly constrain resistance evolution

Developing antimicrobial agents that can eradicate drug-resistant (DR) bacteria and provide sustained protection from DR bacteria is a major challenge. Herein, we report a mild pyrolysis approach to prepare carbon nanogels (CNGs) through polymerization and the partial carbonization of l-lysine hydrochloride at 270 °C as a potential broad-spectrum antimicrobial agent that can inhibit biopolymer-producing bacteria and clinical drug-resistant isolates and tackle drug resistance issues. We thoroughly studied the structures of the CNGs, their antibacterial mechanism, and biocompatibility. CNGs possess superior bacteriostatic effects against drug-resistant bacteria compared to some commonly explored antibacterial nanomaterials (silver, copper oxide, and zinc oxide nanoparticles, and graphene oxide) through multiple antimicrobial mechanisms, including reactive oxygen species generation, membrane potential dissipation, and membrane function disruption, due to the positive charge and flexible colloidal structures resulting strong interaction with bacterial membrane. The minimum inhibitory concentration (MIC) values of the CNGs (0.6 µg mL^-1 against E. coli and S. aureus) remained almost the same against the bacteria after 20 passages; however, the MIC values increased significantly after treatment with silver nanoparticles, antibiotics, the bacteriostatic chlorhexidine, and especially gentamicin (approximately 140-fold). Additionally, the CNGs showed a negligible MIC value difference against the obtained resistant bacteria after acclimation to the abovementioned antimicrobial agents. The findings of this study unveil the development of antimicrobial CNGs as a sustainable solution to combat multidrug-resistant bacteria.

Reversing the surface charge of MSC-derived small extracellular vesicles by εPL-PEG-DSPE for enhanced osteoarthritis treatment

Mesenchymal stem cell-derived small extracellular vesicles (MSC-sEVs) possess a great therapeutical potential for osteoarthritis (OA) treatment. However, the steric and electrostatic hindrance of cartilage matrix leads to very limited distribution of MSC-sEVs in cartilage and low bioavailability of MSC-sEVs after intra-articular injection. To overcome this, a strategy to reverse the surface charge of MSC-sEVs by modifying the MSC-sEVs with a novel cationic amphiphilic macromolecule namely ε-polylysine-polyethylene-distearyl phosphatidylethanolamine (PPD) was developed in this study. Through incubation with 100 μg/ml PPD, positively charged MSC-sEVs (PPD-sEVs) were obtained, and the modification process showed nearly no disturbance to the integrity and contents of sEVs and exhibited good stability under the interference of anionic macromolecules. A more effective cellular uptake and homeostasis modulation ability of PPD-sEVs than unmodified MSC-sEVs to chondrocytes was demonstrated. More importantly, PPD-sEVs demonstrated significantly enhanced cartilage uptake, cartilage penetration, and joint retention capacity as compared to MSC-sEVs. Intra-articular injection of PPD-sEVs into a mouse OA model showed significantly improved bioavailability than MSC-sEVs, which resulted in enhanced therapeutic efficacy with reduced injection frequency. In general, this study provides a facile and effective strategy to improve the intra-articular bioavailability of MSC-sEVs and has a great potential to accelerate the clinical practice of MSC-sEVs based OA therapy.

Bioactive Peptides: A Promising Alternative to Chemical Preservatives for Food Preservation

Bioactive peptides used for food preservation can prolong the shelf life through bacteriostasis and antioxidation. On the one hand, bioactive peptides can inhibit lipid oxidation by scavenging free radicals, interacting with metal ions, and inhibiting lipid peroxidation. On the other hand, bioactive peptides can fundamentally inhibit the growth and reproduction of microorganisms by destroying their cell membranes or targeting intracellular components. Besides, bioactive peptides are biocompatible and biodegradable in vivo. Therefore, they are regarded as a promising alternative to chemical preservatives. However, bioactive peptides are easily affected by the external environment in practical application, which hinders their commercialization. Currently, the studies to overcome the weakness focus on encapsulation and chemical synthesis. Bioactive peptides have been applied to the preservation of various foods in experimental research, with good results. In the future, with the deepening understanding of their safety and structure-activity relationship, there may be more bioactive peptides as food preservatives.

Epsilon-poly-L-lysine: Recent Advances in Biomanufacturing and Applications

ε-poly-L-lysine (ε-PL) is a naturally occurring poly(amino acid) of varying polymerization degree, which possesses excellent antimicrobial activity and has been widely used in food and pharmaceutical industries. To provide new perspectives from recent advances, this review compares several conventional and advanced strategies for the discovery of wild strains and development of high-producing strains, including isolation and culture-based traditional methods as well as genome mining and directed evolution. We also summarize process engineering approaches for improving production, including optimization of environmental conditions and utilization of industrial waste. Then, efficient downstream purification methods are described, including their drawbacks, followed by the brief introductions of proposed antimicrobial mechanisms of ε-PL and its recent applications. Finally, we discuss persistent challenges and future perspectives for the commercialization of ε-PL.

Effects of Amino Acids and Overexpression of dapA Gene on the Production of ε-Poly-L-lysine by Streptomyces diastatochromogenes Strains

In this study, the strain Streptomyces diastatochromogenes 6#-7, which efficiently synthesizes ε-Poly-L-lysine, was studied and the effects of 18 amino acids and overexpression of dapA gene on the fermentation efficiency of ε-PL by S. diastatochromogenes were investigated. It was shown that L-proline, L-lysine, L-isoleucine, and L-threonine could promote the production of ε-PL. Moreover, the overexpression of the dihydrodipicolinate synthase gene (dapA) helped improve the fermentation performance of S. diastatochromogenes. The maximum ε-PL yield of the overexpressing strain (S. diastatochromogenes 12#-2) increased by 17.5% compared with the original strain in 500 mL shake flask. When the fermentation was conducted in a 5-L fermenter, the fermentation duration was extended by 48 h, and ε-PL yield reached 30.54 g/L, which was a 19.8% increase compared to the original strain. The results of this study offered a promising approach to augment the production of ε-PL from Streptomyces, thus paving the way to reduce the cost of product ε-PL and enhance the fermentation efficiency of ε-PL production.

Recent Advances in Epsilon-Poly-L-Lysine and L-Lysine-Based Dendrimer Synthesis, Modification, and Biomedical Applications

With the advantages in biocompatibility, antimicrobial ability, and comparative facile synthesis technology, poly-L-lysine (PLL) has received considerable attention in recent years. Different arrangement forms and structures of the backbone endow lysine-based polymers with versatile applications, especially for ε-poly-L-lysine (EPL) and lysine-based dendrimer (LBD) compounds. This review summarized the advanced development of the synthesis and modification strategies of EPL and LBD, focus on the modification of bio-synthesis and artificial synthesis, respectively. Meanwhile, biomedical fields, where EPL and LBD are mainly utilized, such as agents, adjuvants, or carriers to anti-pathogen or used in tumor or gene therapies, are also introduced. With the deeper of knowledge of pharmacodynamics and pharmacokinetics of the drug system, the design and synthesis of these drugs can be further optimized. Furthermore, the performances of combination with other advanced methodologies and technologies demonstrated that challenges, such as scale production and high expenses, will not hinder the prospective future of lysine-based polymers.