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Naskar A, Kim KS. Potential Novel Food-Related and Biomedical Applications of Nanomaterials Combined with Bacteriocins. Pharmaceutics 2021; 13:86. [PMID: 33440722 PMCID: PMC7826801 DOI: 10.3390/pharmaceutics13010086] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2020] [Revised: 01/08/2021] [Accepted: 01/08/2021] [Indexed: 02/01/2023] Open
Abstract
Bacteriocins are antimicrobial peptides or proteinaceous materials produced by bacteria against pathogens. These molecules have high efficiency and specificity and are equipped with many properties useful in food-related applications, such as food preservatives and additives, as well as biomedical applications, such as serving as alternatives to current antibacterial, antiviral, anticancer, and antibiofilm agents. Despite their advantages as alternative therapeutics over existing strategies, several limitations of bacteriocins, such as the high cost of isolation and purification, narrow spectrum of activity, low stability and solubility, and easy enzymatic degradation, need to be improved. Nanomaterials are promising agents in many biological applications. They are widely used in the conjugation or decoration of bacteriocins to augment the activity of bacteriocins or reduce problems related to their use in biomedical applications. Therefore, bacteriocins combined with nanomaterials have emerged as promising molecules that can be used in various biomedical applications. This review highlights the features of bacteriocins and their limitations in biomedical applications and provides a detailed overview of the uses of different nanomaterials in improving the limitations. Our review focuses on the potential applications of nanomaterials combined with bacteriocins as new designer molecules for use in future therapeutic strategies.
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Affiliation(s)
| | - Kwang-sun Kim
- Department of Chemistry and Chemistry Institute for Functional Materials, Pusan National University, Busan 46241, Korea;
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53
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Tavares L, Noreña CPZ. Characterization of the physicochemical, structural and thermodynamic properties of encapsulated garlic extract in multilayer wall materials. POWDER TECHNOL 2021. [DOI: 10.1016/j.powtec.2020.10.009] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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54
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Improving functionality, bioavailability, nutraceutical and sensory attributes of fortified foods using phenolics-loaded nanocarriers as natural ingredients. Food Res Int 2020; 137:109555. [DOI: 10.1016/j.foodres.2020.109555] [Citation(s) in RCA: 33] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2020] [Revised: 07/11/2020] [Accepted: 07/12/2020] [Indexed: 02/06/2023]
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55
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Pinilla CMB, Brandelli A, López-Caballero ME, Montero P, Gómez-Guillén MDC. Structural features of myofibrillar fish protein interacting with phosphatidylcholine liposomes. Food Res Int 2020; 137:109687. [DOI: 10.1016/j.foodres.2020.109687] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2020] [Revised: 08/20/2020] [Accepted: 09/06/2020] [Indexed: 01/12/2023]
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Liu W, Hou Y, Jin Y, Wang Y, Xu X, Han J. Research progress on liposomes: Application in food, digestion behavior and absorption mechanism. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.08.012] [Citation(s) in RCA: 51] [Impact Index Per Article: 12.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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57
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Introducing nano/microencapsulated bioactive ingredients for extending the shelf-life of food products. Adv Colloid Interface Sci 2020; 282:102210. [PMID: 32726708 DOI: 10.1016/j.cis.2020.102210] [Citation(s) in RCA: 42] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2020] [Revised: 05/07/2020] [Accepted: 07/04/2020] [Indexed: 12/31/2022]
Abstract
The shelf-life of foods is affected by several aspects, mainly chemical and microbial events, resulting in a considerable decline in consumer's acceptance. There is an increasing interest to substitute synthetic preservatives with the plant-based bioactive ingredients which are safe and natural. However, full implementation of this replacement is postponed by some challenges associated with bioactive ingredients, including their low chemical stability, off-flavor, low solubility, and short-term effectiveness. Encapsulation could overcome these limitations. The present review explains current trends in applying natural encapsulated ingredients for food preservation based on a classified description including essential oils, plant extracts, phenolics, carotenoids, etc. and their application for extending food shelf-life mostly dealing with antimicrobial, ant-browning and antioxidant properties. Encapsulation techniques, especially nanoencapsulation, is a promising strategy to overcome their limitations. Moreover, better results are obtained using a combination of proteins and polysaccharides as wall materials than single polymers. The encapsulation method and type of encapsulants highly influences the releasing mechanism and physicochemical properties of bioactive ingredients. These factors together with optimizing the conditions of encapsulation process leads to a cost-effective and well encapsulated ingredient which is more efficient than its free form in shelf-life improvement. It has been shown that the well-designed encapsulation systems, finally, boost the shelf-life-promoting functions of the bioactive ingredients, mostly due to enhancing their solubility, homogeneity in food matrices and contact surface with deteriorative agents, and providing their prolonged presence over food storage and processing via increasing the thermal and processing stability of bioactive compounds, as well as controlling their release on food surfaces, or/and within food packages. To this end and given the numerous wall and bioactive core substances available, further studies are needed to evaluate the efficiency of many encapsulated forms of both conventional and novel bioactive ingredients in food shelf-life extending since the interactions and anti-spoiling behaviors of the ingredients in various encapsulation systems and foodstuffs are highly variable that should be optimized and characterized before any industrial application.
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Timbe PPR, Motta ADS, Isaía HA, Brandelli A. Polymeric nanoparticles loaded with
Baccharis dracunculifolia
DC essential oil: Preparation, characterization, and antibacterial activity in milk. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14712] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Affiliation(s)
- Palmira Penina Raúl Timbe
- Laboratório de Bioquímica e Microbiologia Aplicada Departamento de Ciência de Alimentos Universidade Federal do Rio Grande do Sul Porto Alegre Brazil
| | - Amanda de Souza Motta
- Departamento de Microbiologia, Imunologia e Parasitologia Instituto de Ciências Básicas da Saúde Universidade Federal do Rio Grande do Sul Porto Alegre Brazil
| | - Henrique Ataíde Isaía
- Laboratório de Bioquímica e Microbiologia Aplicada Departamento de Ciência de Alimentos Universidade Federal do Rio Grande do Sul Porto Alegre Brazil
| | - Adriano Brandelli
- Laboratório de Bioquímica e Microbiologia Aplicada Departamento de Ciência de Alimentos Universidade Federal do Rio Grande do Sul Porto Alegre Brazil
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59
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Jiang H, Xing Z, Wang Y, Zhang Z, Kumah Mintah B, Dabbour M, Li Y, He R, Huang L, Ma H. Preparation of allicin-whey protein isolate conjugates: Allicin extraction by water, conjugates' ultrasound-assisted binding and its stability, solubility and emulsibility analysis. ULTRASONICS SONOCHEMISTRY 2020; 63:104981. [PMID: 32000052 DOI: 10.1016/j.ultsonch.2020.104981] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/16/2019] [Revised: 01/06/2020] [Accepted: 01/18/2020] [Indexed: 05/26/2023]
Abstract
The instability of allicin makes it easily decomposed into various organic sulfur compounds, resulting in significant decrease in biological activity. In this study, allicin was firstly extracted with water, then bound with whey protein isolates (WPI) which were pretreated by ultrasound to form conjugates, and the stability, water solubility and emulsibility of conjugates were as well investigated. The research results showed that there were no significant differences in the extraction yields of allicin from water, 40% and 80% ethanol. Appropriate frequency (20/40 kHz), power (50 W/L) and time (20 min) of ultrasonic pretreatments significantly increased (P < 0.05) the sulfhydryl groups content of WPI by 35.05% over control, causing improvement in binding ability of protein to allicin. The binding process of allicin-WPI displayed good fit with Elovich kinetic model (R2 = 0.9781). The mass retention rate of the conjugates (in 60% combination rate) with ultrasonic pretreating kept at 95.97% after 14 days of storage at 25 °C, whereas allicin's mass retention rate was only 61.79% at same storage condition. The water solubility of the prepared conjugates was significantly higher than allicin. And with optimal condition ultrasonic pretreatment of WPI, the conjugates showed the highest emulsifying capacity and emulsion stability (49.56 m2/g, 10.06 min). In conclusion, the ultrasonically pretreated allicin-WPI conjugates exhibited better stability, water solubility and emulsifying properties compared to allicin, this expands the application field of allicin.
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Affiliation(s)
- Hui Jiang
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing , Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Zheng Xing
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing , Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Yang Wang
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Institute of Applied Chemistry and Biological Engineering, Weifang Engineering Vocational College, 8979 Yunmenshan South Road, Qingzhou, Shandong 262500, China
| | - Zhaoli Zhang
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Institute of Applied Chemistry and Biological Engineering, Weifang Engineering Vocational College, 8979 Yunmenshan South Road, Qingzhou, Shandong 262500, China
| | - Benjamin Kumah Mintah
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Mokhtar Dabbour
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Department of Agricultural and Biosystems Engineering, Faculty of Agriculture, Benha University, P.O. Box 13736, Moshtohor, Qaluobia, Egypt
| | - Yihe Li
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; College of Grain Engineering, Food&Drug, Jiangsu Vocational College of Finance &Economics, 8 Meicheng East Road, Huaian, Jiangsu 223001, China
| | - Ronghai He
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing , Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China.
| | - Liurong Huang
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing , Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China.
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing , Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
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60
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Bagheri Darvish H, Bahrami A, Jafari SM, Williams L. Micro/nanoencapsulation strategy to improve the efficiency of natural antimicrobials against Listeria monocytogenes in food products. Crit Rev Food Sci Nutr 2020; 61:1241-1259. [PMID: 32323558 DOI: 10.1080/10408398.2020.1755950] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Abstract
Listeria monocytogenes (Lm), the etiological agent of listeriosis diseases in humans, is a serious pathogenic microorganism threatening the food safety especially in ready-to-eat food products. Adhesion on both biotic and abiotic surfaces is making it a potential source of contamination by Lm. Also, this bacterium has become more tolerant in food processing conditions, including in the presence of adverse conditions such as cold and dehydration. One of the attractive and effective methods to inhibit the growth of Lm in the food products is using natural antimicrobial agents, which can be a suitable alternative to synthetic preservatives for producing organic food products. The use of pure natural antimicrobials has some limitations including low stability against harsh conditions, low solubility and absorption, and un-controlled release, which can decrease their functions. These limitations have been overcome by using new advanced encapsulation techniques, which have boosted the anti-listerial activity of natural agents. Therefore, the current paper is aiming to review the results of recent studies conducted on using natural antimicrobials added directly or as encapsulated forms into the food formulation to control the growth of Lm. The information of current study can be used by the researchers as well as the food companies for the optimization of food formulations through encapsulation strategies to control Lm and potentially produce safe foods for the consumers.
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Affiliation(s)
| | - Akbar Bahrami
- North Carolina Research Campus, Center for Excellence in Post-Harvest Technologies, North Carolina Agricultural and Technical State University, Kannapolis, North Carolina, USA
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Leonard Williams
- North Carolina Research Campus, Center for Excellence in Post-Harvest Technologies, North Carolina Agricultural and Technical State University, Kannapolis, North Carolina, USA
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Choo S, Chin VK, Wong EH, Madhavan P, Tay ST, Yong PVC, Chong PP. Review: antimicrobial properties of allicin used alone or in combination with other medications. Folia Microbiol (Praha) 2020; 65:451-465. [DOI: 10.1007/s12223-020-00786-5] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2019] [Accepted: 03/10/2020] [Indexed: 12/11/2022]
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Ferraz R, Silva D, Dias AR, Dias V, Santos MM, Pinheiro L, Prudêncio C, Noronha JP, Petrovski Ž, Branco LC. Synthesis and Antibacterial Activity of Ionic Liquids and Organic Salts Based on Penicillin G and Amoxicillin hydrolysate Derivatives against Resistant Bacteria. Pharmaceutics 2020; 12:pharmaceutics12030221. [PMID: 32131540 PMCID: PMC7150922 DOI: 10.3390/pharmaceutics12030221] [Citation(s) in RCA: 36] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2019] [Revised: 02/19/2020] [Accepted: 02/19/2020] [Indexed: 12/21/2022] Open
Abstract
The preparation and characterization of ionic liquids and organic salts (OSILs) that contain anionic penicillin G [secoPen] and amoxicillin [seco-Amx] hydrolysate derivatives and their in vitro antibacterial activity against sensitive and resistant Escherichia coli and Staphylococcus aureus strains is reported. Eleven hydrolyzed β-lactam-OSILs were obtained after precipitation in moderate-to-high yields via the neutralization of the basic ammonia buffer of antibiotics with different cation hydroxide salts. The obtained minimum inhibitory concentration (MIC) data of the prepared compounds showed a relative decrease of the inhibitory concentrations (RDIC) in the order of 100 in the case of [C2OHMIM][seco-Pen] against sensitive S. aureus ATCC25923 and, most strikingly, higher than 1000 with [C16Pyr][seco-Amx] against methicillin-resistant Staphylococcus aureus (MRSA) ATCC 43300. These outstanding in vitro results showcase that a straightforward transformation of standard antibiotics into hydrolyzed organic salts can dramatically change the pharmaceutical activity of a drug, including giving rise to potent formulations of antibiotics against deadly bacteria strains.
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Affiliation(s)
- Ricardo Ferraz
- Ciências Químicas e das Biomoléculas (CQB) e Centro de Investigação em Saúde e Ambiente (CISA), Escola Superior de Saúde do Instituto Politécnico do Porto, 4400-330 Porto, Portugal; (A.R.D.); (V.D.); (C.P.)
- LAQV-REQUIMTE, Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre 687, 4169-007 Porto, Portugal
- Correspondence: (R.F.); (Ž.P.); (L.C.B.)
| | - Dário Silva
- LAQV-REQUIMTE, Departamento de Química, Faculdade de Ciências e Tecnologia da Universidade Nova de Lisboa, 2829-516 Caparica, Portugal; (D.S.); (M.M.S.); (L.P.); (J.P.N.)
| | - Ana Rita Dias
- Ciências Químicas e das Biomoléculas (CQB) e Centro de Investigação em Saúde e Ambiente (CISA), Escola Superior de Saúde do Instituto Politécnico do Porto, 4400-330 Porto, Portugal; (A.R.D.); (V.D.); (C.P.)
- LAQV-REQUIMTE, Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre 687, 4169-007 Porto, Portugal
| | - Vitorino Dias
- Ciências Químicas e das Biomoléculas (CQB) e Centro de Investigação em Saúde e Ambiente (CISA), Escola Superior de Saúde do Instituto Politécnico do Porto, 4400-330 Porto, Portugal; (A.R.D.); (V.D.); (C.P.)
| | - Miguel M. Santos
- LAQV-REQUIMTE, Departamento de Química, Faculdade de Ciências e Tecnologia da Universidade Nova de Lisboa, 2829-516 Caparica, Portugal; (D.S.); (M.M.S.); (L.P.); (J.P.N.)
| | - Luís Pinheiro
- LAQV-REQUIMTE, Departamento de Química, Faculdade de Ciências e Tecnologia da Universidade Nova de Lisboa, 2829-516 Caparica, Portugal; (D.S.); (M.M.S.); (L.P.); (J.P.N.)
| | - Cristina Prudêncio
- Ciências Químicas e das Biomoléculas (CQB) e Centro de Investigação em Saúde e Ambiente (CISA), Escola Superior de Saúde do Instituto Politécnico do Porto, 4400-330 Porto, Portugal; (A.R.D.); (V.D.); (C.P.)
- i3S, Instituto de Inovação e Investigação em Saúde, Universidade do Porto, 4099-002 Porto, Portugal
| | - João Paulo Noronha
- LAQV-REQUIMTE, Departamento de Química, Faculdade de Ciências e Tecnologia da Universidade Nova de Lisboa, 2829-516 Caparica, Portugal; (D.S.); (M.M.S.); (L.P.); (J.P.N.)
| | - Željko Petrovski
- LAQV-REQUIMTE, Departamento de Química, Faculdade de Ciências e Tecnologia da Universidade Nova de Lisboa, 2829-516 Caparica, Portugal; (D.S.); (M.M.S.); (L.P.); (J.P.N.)
- Correspondence: (R.F.); (Ž.P.); (L.C.B.)
| | - Luís C. Branco
- LAQV-REQUIMTE, Departamento de Química, Faculdade de Ciências e Tecnologia da Universidade Nova de Lisboa, 2829-516 Caparica, Portugal; (D.S.); (M.M.S.); (L.P.); (J.P.N.)
- Correspondence: (R.F.); (Ž.P.); (L.C.B.)
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63
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Effect of Oleic Acid, Cholesterol, and Octadecylamine on Membrane Stability of Freeze-Dried Liposomes Encapsulating Natural Antimicrobials. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02419-8] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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64
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Nanoliposomes and Tocosomes as Multifunctional Nanocarriers for the Encapsulation of Nutraceutical and Dietary Molecules. Molecules 2020; 25:molecules25030638. [PMID: 32024189 PMCID: PMC7037994 DOI: 10.3390/molecules25030638] [Citation(s) in RCA: 42] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2019] [Revised: 01/29/2020] [Accepted: 01/30/2020] [Indexed: 11/17/2022] Open
Abstract
Nanoscale lipid bilayers, or nanoliposomes, are generally spherical vesicles formed by the dispersion of phospholipid molecules in a water-based medium by energy input. The other nanoscale object discussed in this entry, i.e., tocosome, is a recently introduced bioactive carrier made mainly from tocopheryl phosphates. Due to their bi-compartmental structure, which consists of lipidic and aqueous compartments, these nanocarriers are capable of carrying hydrophilic and hydrophobic material separately or simultaneously. Nanoliposomes and tocosomes are able to provide protection and release of sensitive food-grade bioactive materials in a sustained manner. They are being utilized for the encapsulation of different types of bioactive materials (such as drugs, vaccines, antimicrobials, antioxidants, minerals and preservatives), for the enrichment and fortification of different food and nutraceutical formulations and manufacturing of functional products. However, a number of issues unique to the nutraceutical and food industry must first be resolved before these applications can completely become a reality. Considering the potentials and promises of these colloidal carrier systems, the present article reviews various aspects of nanoliposomes, in comparison with tocosomes, including the ingredients used in their manufacture, formation mechanisms and issues pertaining to their application in the formulation of health promoting dietary supplements and functional food products.
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65
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Ibarra-Sánchez LA, El-Haddad N, Mahmoud D, Miller MJ, Karam L. Invited review: Advances in nisin use for preservation of dairy products. J Dairy Sci 2020; 103:2041-2052. [PMID: 31928749 DOI: 10.3168/jds.2019-17498] [Citation(s) in RCA: 68] [Impact Index Per Article: 17.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2019] [Accepted: 11/11/2019] [Indexed: 12/23/2022]
Abstract
Dairy product safety is a global public health issue that demands new approaches and technologies to control foodborne pathogenic microorganisms. Natural antimicrobial agents such as nisin can be added to control the growth of pathogens of concern in dairy foods, namely Listeria monocytogenes and Staphylococcus aureus. However, several factors affect the antimicrobial efficacy of nisin when directly added into the food matrix such as lack of stability at neutral pH, interaction with fat globules, casein, and divalent cations. To overcome these limitations, new and advanced strategies are discussed including nisin encapsulation technology, addition to active packaging, bioengineering, and combination with other antimicrobials. This review highlights advanced technologies with potential to expand and improve the use of nisin as a dairy preservative.
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Affiliation(s)
- Luis A Ibarra-Sánchez
- Department of Food Science and Human Nutrition, University of Illinois, Urbana 61801
| | - Nancy El-Haddad
- Department of Nursing and Health Sciences, Faculty of Nursing and Health Sciences, Notre Dame University-Louaize, Zouk Mosbeh, Lebanon PO Box: 72, Zouk Mikael, Lebanon
| | - Darine Mahmoud
- Department of Nursing and Health Sciences, Faculty of Nursing and Health Sciences, Notre Dame University-Louaize, Zouk Mosbeh, Lebanon PO Box: 72, Zouk Mikael, Lebanon
| | - Michael J Miller
- Department of Food Science and Human Nutrition, University of Illinois, Urbana 61801
| | - Layal Karam
- Department of Nursing and Health Sciences, Faculty of Nursing and Health Sciences, Notre Dame University-Louaize, Zouk Mosbeh, Lebanon PO Box: 72, Zouk Mikael, Lebanon.
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66
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Bahrami A, Delshadi R, Jafari SM, Williams L. Nanoencapsulated nisin: An engineered natural antimicrobial system for the food industry. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.10.002] [Citation(s) in RCA: 42] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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67
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Microencapsulation of Garlic Extract by Complex Coacervation Using Whey Protein Isolate/Chitosan and Gum Arabic/Chitosan as Wall Materials: Influence of Anionic Biopolymers on the Physicochemical and Structural Properties of Microparticles. FOOD BIOPROCESS TECH 2019. [DOI: 10.1007/s11947-019-02375-y] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
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68
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Biosynthesis of Cu4O3 nanoparticles using Razma seeds: application to antibacterial and cytotoxicity activities. SN APPLIED SCIENCES 2019. [DOI: 10.1007/s42452-019-1556-3] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023] Open
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69
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Makowski M, Silva ÍC, Pais do Amaral C, Gonçalves S, Santos NC. Advances in Lipid and Metal Nanoparticles for Antimicrobial Peptide Delivery. Pharmaceutics 2019; 11:E588. [PMID: 31717337 PMCID: PMC6920925 DOI: 10.3390/pharmaceutics11110588] [Citation(s) in RCA: 56] [Impact Index Per Article: 11.2] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2019] [Revised: 10/29/2019] [Accepted: 10/31/2019] [Indexed: 02/06/2023] Open
Abstract
Antimicrobial peptides (AMPs) have been described as excellent candidates to overcome antibiotic resistance. Frequently, AMPs exhibit a wide therapeutic window, with low cytotoxicity and broad-spectrum antimicrobial activity against a variety of pathogens. In addition, some AMPs are also able to modulate the immune response, decreasing potential harmful effects such as sepsis. Despite these benefits, only a few formulations have successfully reached clinics. A common flaw in the druggability of AMPs is their poor pharmacokinetics, common to several peptide drugs, as they may be degraded by a myriad of proteases inside the organism. The combination of AMPs with carrier nanoparticles to improve delivery may enhance their half-life, decreasing the dosage and thus, reducing production costs and eventual toxicity. Here, we present the most recent advances in lipid and metal nanodevices for AMP delivery, with a special focus on metal nanoparticles and liposome formulations.
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Affiliation(s)
| | | | | | - Sónia Gonçalves
- Instituto de Medicina Molecular, Faculdade de Medicina, Universidade de Lisboa, Av. Prof. Egas Moniz, 1649-028 Lisbon, Portugal; (M.M.); (Í.C.S.); (C.P.d.A.)
| | - Nuno C. Santos
- Instituto de Medicina Molecular, Faculdade de Medicina, Universidade de Lisboa, Av. Prof. Egas Moniz, 1649-028 Lisbon, Portugal; (M.M.); (Í.C.S.); (C.P.d.A.)
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70
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Zhang QQ, Zhang YH, Cai FY, Liu XL, Chen XH, Jiang M. Comparative antibacterial and antibiofilm activities of garlic extracts, nisin, ε‐polylysine, and citric acid on
Bacillus subtilis. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14179] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Qiu Qin Zhang
- College of Food Science and Technology Nanjing Agricultural University Nanjing P.R. China
| | - Yu Hui Zhang
- College of Food Science and Technology Nanjing Agricultural University Nanjing P.R. China
| | - Fang Yuan Cai
- College of Food Science and Technology Nanjing Agricultural University Nanjing P.R. China
| | - Xiao Li Liu
- Institute of Agro‐product Processing Jiangsu Academy of Agricultural Sciences Nanjing P.R. China
| | - Xiao Hong Chen
- College of Food Science and Technology Nanjing Agricultural University Nanjing P.R. China
| | - Mei Jiang
- College of Food Science and Technology Nanjing Agricultural University Nanjing P.R. China
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Yousefi M, Ehsani A, Jafari SM. Lipid-based nano delivery of antimicrobials to control food-borne bacteria. Adv Colloid Interface Sci 2019; 270:263-277. [PMID: 31306852 DOI: 10.1016/j.cis.2019.07.005] [Citation(s) in RCA: 32] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2019] [Revised: 06/23/2019] [Accepted: 07/05/2019] [Indexed: 10/26/2022]
Abstract
Direct application of antibacterial agents into foods gives limited advantages because bioactive ingredients may be partially inactivated, neutralized, or easily diffused when contacting with the food matrix. Hence, the aim of this study is to investigate the application of lipid-based nanocarriers as delivery systems for antibacterial ingredients. In this regard, several types of these carriers such as nanoliposomes, nanoemulsions, solid lipid nanoparticles (SLNs), and nanostructured lipid carriers (NLCs) are explored. This study seeks to cover the important challenges of lipid-based nanocarriers including structures and characteristics, properties, production methods, advantages and drawbacks, and their applications to encapsulate antibacterial compounds effectively, particularly in food systems. However, for more scrutiny inspection of the functionality of lipid-based nanocarriers, we have gathered and discussed the studies related to the antibiotic-loaded lipid-based nanoparticles. Also, the role of such nanocarriers in active packaging systems when combining with edible coatings or films is discussed.
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72
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Koshani R, Jafari SM. Ultrasound-assisted preparation of different nanocarriers loaded with food bioactive ingredients. Adv Colloid Interface Sci 2019; 270:123-146. [PMID: 31226521 DOI: 10.1016/j.cis.2019.06.005] [Citation(s) in RCA: 65] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2018] [Revised: 05/09/2019] [Accepted: 06/09/2019] [Indexed: 12/30/2022]
Abstract
Developing green and facile approaches to produce nanostructures suitable for bioactives, nanoencapsulation faces some challenges in the nutraceutical and food bioactive industries due to potential risks arising from nanomaterials fabrication and consumption. High-intensity ultrasound is an effective technology to generate different bio-based structures in sub-micron or nanometer scale. This technique owing to some intrinsic advantages such as safety, straightforward operation, energy efficiency, and scale-up potential, as well as, ability to control over size and morpHology has stood out among various nanosynthetic routes. Ultrasonically-provided energy is mainly transferred to the droplets and particles via acoustic cavitation (which is formation, growth, and implosive collapse of bubbles in solvent). This review provides an outlook on the fundamentals of ultrasonication and some applicable setups in nanoencapsulation. Different kinds of nanostructures based on surfactants, lipids, proteins and carbohydrates formed by sonication, along with their advantages and disadvantages are assessed from the viewpoint of stability, particle size, and process impacts on some functionalities. The gastrointestinal fate and safety issues of ultrasonically prepared nanostructures are also discussed. Sonication, itself or in combination with other encapsulation approaches, alongside biopolymers generate nano-engineered carriers with enough stability, small particle sizes, and a low polydispersity. The nano-sized systems improve techno-functional activities of encapsulated bioactive agents including stability, solubility, dissolution, availability, controlled and targeted release profile in vitro and in vivo plus other bioactive properties such as antioxidant and antimicrobial capacities. Ultrasonically prepared nanocarriers show a great potential in fortifying food products with desired bioactive components, especially for the industrial applications.
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Affiliation(s)
- Roya Koshani
- Department of Chemistry, Quebec Centre for Advanced Materials, Pulp and Paper Research Centre, McGill University, Montreìal, Queìbec H3A 0B8, Canada; Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Science and Natural Resources, Gorgan, Iran
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Science and Natural Resources, Gorgan, Iran.
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73
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Lopes NA, Barreto Pinilla CM, Brandelli A. Antimicrobial activity of lysozyme-nisin co-encapsulated in liposomes coated with polysaccharides. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.02.009] [Citation(s) in RCA: 66] [Impact Index Per Article: 13.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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74
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Sublethal Injury Caused to Listeria monocytogenes by Natural Plant Extracts: Case Study on Grape Seed Extract and Garlic Extract. APPLIED SCIENCES-BASEL 2019. [DOI: 10.3390/app9132731] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
Abstract
Natural antimicrobials, such as grape seed extract (GSE) and garlic extract (GE), are often used as (a part of) novel food preservation technologies, especially due to their antilisterial effect. However, little is known on the extent of sublethal injury (SI) these extracts cause to Listeria monocytogenes, possibly leading to overestimated efficacies for such novel technologies. The influence of both extracts on the sublethal injury of L. monocytogenes strain LMG23775 was investigated, also using propidium iodide staining to investigate the nature of the injury. Minimum inhibitory concentrations were 500 mg gallic acid equivalents (GAE)/L and 7.5 μg allicin/mL for GSE and GE, respectively. These concentrations slowed down the growth of L. monocytogenes, while only causing a significant amount of SI for GSE. Pure extracts caused inactivation of the cells, with GSE being the most effective. Sublethal injury from pure GSE was mainly caused by membrane damage. In pure GE, a significant amount of SI, not caused by membrane damage, was also present, albeit less pronounced than in pure GSE. In conclusion, both extracts cause a significant amount of sublethal injury to L. monocytogenes, which is not taken into account in relevant studies investigating novel food preservation applications involving natural plant extracts.
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75
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Soto KM, Hernández-Iturriaga M, Loarca-Piña G, Luna-Bárcenas G, Mendoza S. Antimicrobial effect of nisin electrospun amaranth: pullulan nanofibers in apple juice and fresh cheese. Int J Food Microbiol 2019; 295:25-32. [DOI: 10.1016/j.ijfoodmicro.2019.02.001] [Citation(s) in RCA: 44] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2018] [Revised: 12/18/2018] [Accepted: 02/01/2019] [Indexed: 12/23/2022]
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76
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77
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Pinilla CMB, Thys RCS, Brandelli A. Antifungal properties of phosphatidylcholine-oleic acid liposomes encapsulating garlic against environmental fungal in wheat bread. Int J Food Microbiol 2019; 293:72-78. [PMID: 30660071 DOI: 10.1016/j.ijfoodmicro.2019.01.006] [Citation(s) in RCA: 47] [Impact Index Per Article: 9.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2018] [Revised: 12/26/2018] [Accepted: 01/09/2019] [Indexed: 12/31/2022]
Abstract
Liposomes have gained great interest in the food and pharmaceutical industry as colloidal carriers of bioactive compounds. In this work, liposomes of phosphatidylcholine (PC) and oleic acid (OA) encapsulating garlic extract (GE) were developed to determine its aptitude as antifungal agent in wheat bread. The influence of GE on the properties of liposomes were followed by determination of size, Zeta potential, Fourier transform infrared patterns (FTIR), morphology, differential scanning calorimetry (DSC) and thermogravimetric (TGA) techniques. The produced PC-OA-GE liposomes showed spherical morphology with narrow size distribution, entrapment efficiency of 79.7% and zeta potential of -27.9 mV. In vitro antifungal test showed noticeable inhibitory activities for free and encapsulated GE against selected fungal strains. TGA analysis revealed that the presence of OA and GE in the formulation retards the liposomal thermal decomposition, as compared with the pure PC liposomes and the DSC enthalpy and main transition temperature variation in PC-OA-GE liposomes suggested a strong heat-induced rigidifying effect that could be attributed to the presence of garlic polysaccharides in the liposome surface, observed by FTIR. In the in situ test, the bread formulations with free or liposome-encapsulated GE (0.65 mL/100 g of dough) were microbiologically more stable as compared with the controls, showing mold inhibition for five days. Therefore, liposomes formulated with OA and GE showed potential as natural antifungal agent in bakery products.
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Affiliation(s)
| | - Roberta Cruz Silveira Thys
- Laboratório de Cereais, Instituto de Ciência e Tecnologia de Alimentos, Universidade Federal do Rio Grande do Sul, Porto Alegre, Brazil
| | - Adriano Brandelli
- Centro de Nanociência e Nanotecnologia, Universidade Federal do Rio Grande do Sul, Porto Alegre, Brazil.
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78
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Morsy MK, Elsabagh R, Trinetta V. Evaluation of novel synergistic antimicrobial activity of nisin, lysozyme, EDTA nanoparticles, and/or ZnO nanoparticles to control foodborne pathogens on minced beef. Food Control 2018. [DOI: 10.1016/j.foodcont.2018.04.061] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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79
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Gruskiene R, Krivorotova T, Staneviciene R, Ratautas D, Serviene E, Sereikaite J. Preparation and characterization of iron oxide magnetic nanoparticles functionalized by nisin. Colloids Surf B Biointerfaces 2018; 169:126-134. [DOI: 10.1016/j.colsurfb.2018.05.017] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2017] [Revised: 04/11/2018] [Accepted: 05/07/2018] [Indexed: 01/09/2023]
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80
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Pisoschi AM, Pop A, Cimpeanu C, Turcuş V, Predoi G, Iordache F. Nanoencapsulation techniques for compounds and products with antioxidant and antimicrobial activity - A critical view. Eur J Med Chem 2018; 157:1326-1345. [DOI: 10.1016/j.ejmech.2018.08.076] [Citation(s) in RCA: 68] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2018] [Revised: 08/24/2018] [Accepted: 08/27/2018] [Indexed: 12/20/2022]
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81
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Cui H, Dai Y, Lin L. Enhancing antibacterial efficacy of nisin in pork by poly-γ-glutamic acid/poly-l-lysine nanoparticles encapsulation. J Food Saf 2018. [DOI: 10.1111/jfs.12475] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Affiliation(s)
- Haiying Cui
- School of Food and Biological Engineering; Jiangsu University; Zhenjiang China
| | - Yajie Dai
- School of Food and Biological Engineering; Jiangsu University; Zhenjiang China
| | - Lin Lin
- School of Food and Biological Engineering; Jiangsu University; Zhenjiang China
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82
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Mills S, Ross RP, Hill C. Bacteriocins and bacteriophage; a narrow-minded approach to food and gut microbiology. FEMS Microbiol Rev 2018; 41:S129-S153. [PMID: 28830091 DOI: 10.1093/femsre/fux022] [Citation(s) in RCA: 59] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2017] [Accepted: 04/20/2017] [Indexed: 12/11/2022] Open
Abstract
Bacteriocins and bacteriophage (phage) are biological tools which exhibit targeted microbial killing, a phenomenon which until recently was seen as a major drawback for their use as antimicrobial agents. However, in an age when the deleterious consequences of broad-spectrum antibiotics on human health have become apparent, there is an urgent need to develop narrow-spectrum substitutes. Indeed, disruption of the microbial communities which exist on and in our bodies can generate immediate and long-term negative effects and this is particularly borne out in the gut microbiota community whose disruption has been linked to a number of disorders reaching as far as the brain. Moreover, the antibiotic resistance crisis has resulted in our inability to treat many bacterial infections and has triggered the search for damage-limiting alternatives. As bacteriocins and phage are natural entities they are relatively easy to isolate and characterise and are also ideal candidates for improving food safety and quality, forfeiting the need for largely unpopular chemical preservatives. This review highlights the efficacy of both antimicrobial agents in terms of gut health and food safety and explores the body of scientific evidence supporting their effectiveness in both environments.
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Affiliation(s)
- Susan Mills
- APC Microbiome Institute and School of Microbiology, University College Cork, Western Road, Cork T12 YN60, Ireland
| | - R Paul Ross
- APC Microbiome Institute and School of Microbiology, University College Cork, Western Road, Cork T12 YN60, Ireland
| | - Colin Hill
- APC Microbiome Institute and School of Microbiology, University College Cork, Western Road, Cork T12 YN60, Ireland
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Novickij V, Stanevičienė R, Vepštaitė-Monstavičė I, Gruškienė R, Krivorotova T, Sereikaitė J, Novickij J, Servienė E. Overcoming Antimicrobial Resistance in Bacteria Using Bioactive Magnetic Nanoparticles and Pulsed Electromagnetic Fields. Front Microbiol 2018; 8:2678. [PMID: 29375537 PMCID: PMC5767227 DOI: 10.3389/fmicb.2017.02678] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2017] [Accepted: 12/22/2017] [Indexed: 11/21/2022] Open
Abstract
Nisin is a known bacteriocin, which exhibits a wide spectrum of antimicrobial activity, while commonly being inefficient against Gram-negative bacteria. In this work, we present a proof of concept of novel antimicrobial methodology using targeted magnetic nisin-loaded nano-carriers [iron oxide nanoparticles (NPs) (11-13 nm) capped with citric, ascorbic, and gallic acids], which are activated by high pulsed electric and electromagnetic fields allowing to overcome the nisin-resistance of bacteria. As a cell model the Gram-positive bacteria Bacillus subtilis and Gram-negative Escherichia coli were used. We have applied 10 and 30 kV cm-1 electric field pulses (100 μs × 8) separately and in combination with two pulsed magnetic field protocols: (1) high dB/dt 3.3 T × 50 and (2) 10 mT, 100 kHz, 2 min protocol to induce additional permeabilization and local magnetic hyperthermia. We have shown that the high dB/dt pulsed magnetic fields increase the antimicrobial efficiency of nisin NPs similar to electroporation or magnetic hyperthermia methods and a synergistic treatment is also possible. The results of our work are promising for the development of new methods for treatment of the drug-resistant foodborne pathogens to minimize the risks of invasive infections.
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Affiliation(s)
- Vitalij Novickij
- Institute of High Magnetic Fields, Vilnius Gediminas Technical University, Vilnius, Lithuania
| | - Ramunė Stanevičienė
- Laboratory of Genetics, Institute of Botany, Nature Research Centre, Vilnius, Lithuania
| | | | - Rūta Gruškienė
- Department of Chemistry and Bioengineering, Vilnius Gediminas Technical University, Vilnius, Lithuania
| | | | - Jolanta Sereikaitė
- Department of Chemistry and Bioengineering, Vilnius Gediminas Technical University, Vilnius, Lithuania
| | - Jurij Novickij
- Institute of High Magnetic Fields, Vilnius Gediminas Technical University, Vilnius, Lithuania
| | - Elena Servienė
- Laboratory of Genetics, Institute of Botany, Nature Research Centre, Vilnius, Lithuania
- Department of Chemistry and Bioengineering, Vilnius Gediminas Technical University, Vilnius, Lithuania
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85
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86
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Chawda PJ, Shi J, Xue S, Young Quek S. Co-encapsulation of bioactives for food applications. FOOD QUALITY AND SAFETY 2017. [DOI: 10.1093/fqsafe/fyx028] [Citation(s) in RCA: 48] [Impact Index Per Article: 6.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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87
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Inhibitory effects of chitosan combined with nisin on Shewanella spp. isolated from Pseudosciaena crocea. Food Control 2017. [DOI: 10.1016/j.foodcont.2017.04.012] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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88
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Kierończyk B, Sassek M, Pruszyńska-Oszmałek E, Kołodziejski P, Rawski M, Świątkiewicz S, Józefiak D. The physiological response of broiler chickens to the dietary supplementation of the bacteriocin nisin and ionophore coccidiostats. Poult Sci 2017; 96:4026-4037. [PMID: 29050441 PMCID: PMC5850792 DOI: 10.3382/ps/pex234] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2016] [Accepted: 08/21/2017] [Indexed: 12/25/2022] Open
Abstract
The aim of this study was to investigate the effect of dietary supplementation with nisin alone or in combination with salinomycin or monensin on broiler chickens in terms of growth performance, selected blood parameters, digestive enzyme activity, apparent nutrient digestibility, and tibiotarsus mineralization, as well as selected gastrointestinal tract (GIT) organ weights, intestinal length, and central immune organ weights. Two independent experiments, each including 400 one-day-old female Ross 308 chicks differing in ionophore coccidiostats, i.e., salinomycin and monensin supplementation, were conducted. The following treatments were applied: experiment 1: NA-no additives, SAL-salinomycin (60 mg/kg diet), NIS-nisin (2,700 IU/kg diet), SAL+NIS-salinomycin (60 mg/kg diet) and nisin (2,700 IU/kg diet); experiment 2: NA-no additives, MON-monensin (100 mg/kg diet), NIS-nisin (2,700 IU/kg diet) and MON+NIS-monensin (100 mg/kg diet) and nisin (2,700 IU/kg diet). The addition of nisin with or without ionophores to the birds' diet improved broiler growth performance in terms of BWG and FCR (days 1 to 14) and BWG and FI (15 to 35 d; 1 to 35 d). Salinomycin showed effects similar to those of nisin influence on growth performance (1 to 35 d), while monensin supplementation resulted in lower BWG. Moreover, no additive effect between nisin and ionophores was observed. Nisin and salinomycin had no influence on the serum concentration of selected hormones and other blood biochemical parameters except glucose, which was reduced by nisin. A decrease in lipase activity was observed during nisin and salinomycin supplementation, while the apparent ileal digestibility of fat was not affected. However, the digestibility of crude protein increased with nisin administration. Additionally, the effects of nisin on decreasing the weight and length of GIT segments were observed. Supplementation with nisin and monensin was not associated with a negative impact on tibiotarsus mineralization and the immune organ index. This study suggests that nisin may be used in broiler nutrition as a growth promotor, with no negative influence on the bird's metabolism or immune status.
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Affiliation(s)
- B Kierończyk
- Poznań University of Life Sciences, Department of Animal Nutrition and Feed Management, ul. Wołyńska 33, 60–637 Poznań, Poland
| | - M Sassek
- Poznań University of Life Sciences, Department of Animal Physiology and Biochemistry, ul. Wołyńska 33, 60–637 Poznań, Poland
| | - E Pruszyńska-Oszmałek
- Poznań University of Life Sciences, Department of Animal Physiology and Biochemistry, ul. Wołyńska 33, 60–637 Poznań, Poland
| | - P Kołodziejski
- Poznań University of Life Sciences, Department of Animal Physiology and Biochemistry, ul. Wołyńska 33, 60–637 Poznań, Poland
| | - M Rawski
- Poznań University of Life Sciences, Department of Animal Nutrition and Feed Management, ul. Wołyńska 33, 60–637 Poznań, Poland
- Poznań University of Life Sciences, Division of Inland Fisheries and Aquaculture, ul. Wojska Polskiego 71c, 60-625 Poznań, Poland
| | - S Świątkiewicz
- Department of Animal Nutrition and Feed Science, National Research Institute of Animal Production, ul. Krakowska 1, 32–083 Balice, Poland
| | - D Józefiak
- Poznań University of Life Sciences, Department of Animal Nutrition and Feed Management, ul. Wołyńska 33, 60–637 Poznań, Poland
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89
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Pectin and polygalacturonic acid-coated liposomes as novel delivery system for nisin: Preparation, characterization and release behavior. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2017.03.016] [Citation(s) in RCA: 76] [Impact Index Per Article: 10.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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90
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Lopes NA, Brandelli A. Nanostructures for delivery of natural antimicrobials in food. Crit Rev Food Sci Nutr 2017; 58:2202-2212. [PMID: 28394691 DOI: 10.1080/10408398.2017.1308915] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
Natural antimicrobial compounds are a topic of utmost interest in food science due to the increased demand for safe and high-quality foods with minimal processing. The use of nanostructures is an interesting alternative to protect and delivery antimicrobials in food, also providing controlled release of natural compounds such as bacteriocins and antimicrobial proteins, and also for delivery of plant derived antimicrobials. A diversity of nanostructures are capable of trapping natural antimicrobials maintaining the stability of substances that are frequently sensitive to food processing and storage conditions. This article provides an overview on natural antimicrobials incorporated in nanostructures, showing an effective antimicrobial activity on a diversity of food spoilage and pathogenic microorganisms.
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Affiliation(s)
- Nathalie Almeida Lopes
- a Laboratório de Bioquímica e Microbiologia Aplicada, Departamento de Ciência de Alimentos , Universidade Federal do Rio Grande do Sul , Porto Alegre , Brazil
| | - Adriano Brandelli
- a Laboratório de Bioquímica e Microbiologia Aplicada, Departamento de Ciência de Alimentos , Universidade Federal do Rio Grande do Sul , Porto Alegre , Brazil
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