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Qadri H, Haseeb Shah A, Mudasir Ahmad S, Alshehri B, Almilaibary A, Ahmad Mir M. Natural products and their semi-synthetic derivatives against antimicrobial-resistant human pathogenic bacteria and fungi. Saudi J Biol Sci 2022; 29:103376. [PMID: 35874656 PMCID: PMC9290337 DOI: 10.1016/j.sjbs.2022.103376] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2022] [Revised: 06/09/2022] [Accepted: 07/10/2022] [Indexed: 12/24/2022] Open
Abstract
COVID-19 pandemic has traumatized the entire world. During this outbreak, an upsurge in MDR-associated pathogenic microbial organisms has been recorded. The increasing human microbial diseases pose a severe danger to global human safety. The infectious microbes have developed multiple tolerance strategies to overcome the negative drug impacts. Several naturally occurring chemicals produced from bacteria, plants, animals, marine species, and other sources with antimicrobial characteristics have been reviewed. These compounds show promise in minimizing the globally increasing microbial diseases.
Human infectious diseases caused by various microbial pathogens, in general, impact a large population of individuals every year. These microbial diseases that spread quickly remain to be a big issue in various health-related domains and to withstand the negative drug impacts, the antimicrobial-resistant pathogenic microbial organisms (pathogenic bacteria and pathogenic fungi) have developed a variety of resistance processes against many antimicrobial drug classes. During the COVID-19 outbreak, there seems to be an upsurge in drug and multidrug resistant-associated pathogenic microbial species. The preponderance of existing antimicrobials isn’t completely effective, which limits their application in clinical settings. Several naturally occurring chemicals produced from bacteria, plants, animals, marine species, and other sources are now being studied for antimicrobial characteristics. These natural antimicrobial compounds extracted from different sources have been demonstrated to be effective against a variety of diseases, although plants remain the most abundant source. These compounds have shown promise in reducing the microbial diseases linked to the development of drug tolerance and resistance. This paper offers a detailed review of some of the most vital and promising natural compounds and their derivatives against various human infectious microbial organisms. The inhibitory action of different natural antimicrobial compounds, and their possible mechanism of antimicrobial action against a range of pathogenic fungal and bacterial organisms, is provided. The review will be useful in refining current antimicrobial (antifungal and antibacterial) medicines as well as establishing new treatment strategies to tackle the rising number of human bacterial and fungal-associated infections.
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Affiliation(s)
- Hafsa Qadri
- Department of Bioresources, School of Biological Sciences, University of Kashmir, Srinagar 190006, India
| | - Abdul Haseeb Shah
- Department of Bioresources, School of Biological Sciences, University of Kashmir, Srinagar 190006, India
| | | | - Bader Alshehri
- Department of Medical Laboratory Science, College of Applied Medical Sciences, Majmaah University, Majmaah 11952, Saudi Arabia
| | - Abdullah Almilaibary
- Department of Family & Community Medicine, Faculty of Medicine, Albaha University, Alaqiq 307501, Saudi Arabia
| | - Manzoor Ahmad Mir
- Department of Bioresources, School of Biological Sciences, University of Kashmir, Srinagar 190006, India
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El-Saber Batiha G, Hussein DE, Algammal AM, George TT, Jeandet P, Al-Snafi AE, Tiwari A, Pagnossa JP, Lima CM, Thorat ND, Zahoor M, El-Esawi M, Dey A, Alghamdi S, Hetta HF, Cruz-Martins N. Application of natural antimicrobials in food preservation: Recent views. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.108066] [Citation(s) in RCA: 48] [Impact Index Per Article: 16.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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Yuan H, Chen L, Hong FF. Homogeneous and efficient production of a bacterial nanocellulose-lactoferrin-collagen composite under an electric field as a matrix to promote wound healing. Biomater Sci 2021; 9:930-941. [PMID: 33284290 DOI: 10.1039/d0bm01553a] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
Abstract
BNC was functionalized with collagen (COL) and lactoferrin (LF) to form three different composites: BNC/COL, BNC/LF and BNC/LF/COL using a novel electrophoresis-based technology. The technology is less time-consuming than traditional immersion-adsorption methods and offers the additional advantages of greater protein loading, better homogeneity and a lower requirement for processing solution. Significantly, it has general applicability and great potential for fabricating other similar composites. The water-holding capability and water vapor transmission rate (WVTR) of BNC composites were significantly improved, particularly in the case of BNC/LF/COL, with a WVTR of 2600 g m-2 d-1, indicating that the composite maintains a moderately moist environment over the wound bed, which would enhance epithelial cell migration during the healing process. Compared with BNC and BNC/COL, the LF-impregnated composites mediated a reduction in bacterial viability of at least 77%. Impregnation with COL significantly improved the cytocompatibility of BNC composites to promote the adhesion and proliferation of fibroblast cells. Furthermore, a greater therapeutic effect of BNC/LF/COL was observed in a rat model of wound healing, with a new epithelium formed within 9 days and without any significant adverse reactions. These results suggest that BNC/LF/COL obtained using the electrophoresis method represents a promising wound dressing for use in practical applications.
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Affiliation(s)
- Haibin Yuan
- Scientific Research Base of Bacterial Nanofiber Manufacturing and Composite Technology (Donghua University), China Textile Engineering Society, Shanghai 201620, China. and Group of Microbiological Engineering and Industrial Biotechnology, College of Chemistry, Chemical Engineering and Biotechnology, Donghua University, North Ren Min Road 2999, Shanghai 201620, China and State Key Laboratory for Modification of Chemical Fibers and Polymer Materials, Donghua University, North Ren Min Road 2999, Shanghai 201620, China
| | - Lin Chen
- Group of Microbiological Engineering and Industrial Biotechnology, College of Chemistry, Chemical Engineering and Biotechnology, Donghua University, North Ren Min Road 2999, Shanghai 201620, China
| | - Feng F Hong
- Scientific Research Base of Bacterial Nanofiber Manufacturing and Composite Technology (Donghua University), China Textile Engineering Society, Shanghai 201620, China. and Group of Microbiological Engineering and Industrial Biotechnology, College of Chemistry, Chemical Engineering and Biotechnology, Donghua University, North Ren Min Road 2999, Shanghai 201620, China and State Key Laboratory for Modification of Chemical Fibers and Polymer Materials, Donghua University, North Ren Min Road 2999, Shanghai 201620, China
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Yuan H, Chen L, Hong FF. Homogeneous and efficient production of a bacterial nanocellulose-lactoferrin-collagen composite under an electric field as a matrix to promote wound healing. Biomater Sci 2021. [DOI: 10.1039/d0bm01553a%0a] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Abstract
A novel BNC/LF/COL membrane fabricated using an electrophoresis-based technology showed superior advantages in water-holding capability and antibacterial activity, with higher cytocompatibility as well as greater therapeutic effect in wound healing.
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Affiliation(s)
- Haibin Yuan
- Scientific Research Base of Bacterial Nanofiber Manufacturing and Composite Technology (Donghua University)
- China Textile Engineering Society
- Shanghai 201620
- China
- Group of Microbiological Engineering and Industrial Biotechnology
| | - Lin Chen
- Group of Microbiological Engineering and Industrial Biotechnology
- College of Chemistry
- Chemical Engineering and Biotechnology
- Donghua University
- Shanghai 201620
| | - Feng F. Hong
- Scientific Research Base of Bacterial Nanofiber Manufacturing and Composite Technology (Donghua University)
- China Textile Engineering Society
- Shanghai 201620
- China
- Group of Microbiological Engineering and Industrial Biotechnology
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Al-Nabulsi A, Osaili T, Sawalha A, Olaimat AN, Albiss BA, Mehyar G, Ayyash M, Holley R. Antimicrobial activity of chitosan coating containing ZnO nanoparticles against E. coli O157:H7 on the surface of white brined cheese. Int J Food Microbiol 2020; 334:108838. [PMID: 32896745 DOI: 10.1016/j.ijfoodmicro.2020.108838] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2020] [Revised: 07/26/2020] [Accepted: 08/17/2020] [Indexed: 01/19/2023]
Abstract
White brined cheese may serve as an ideal medium for the growth of foodborne pathogens including E. coli O157:H7. The objectives of this study were i) to evaluate the inhibitory effects of zinc oxide (ZnO) nanoparticles against E. coli O157:H7 at 10 or 37 °C using broth dilution; ii) to address the post-process contamination of white brined cheese with E. coli O157:H7 by using chitosan coating with or without ZnO nanoparticles during storage for 28 d at 4 and 10 °C; and iii) to study the physicochemical characteristics of chitosan coating containing ZnO nanoparticles. ZnO nanoparticles at ≥0.0125% inhibited the growth of three E. coli O157:H7 strains at both 37 and 10 °C. The chitosan coating with or without ZnO nanoparticles significantly reduced the initial numbers of E. coli O157:H7 in white brined cheese by 2.5 and 2.8 log CFU/g, respectively, when stored at 4 °C or by 1.9 and 2.1 log CFU/g, respectively, when stored at 10 °C. The chitosan-ZnO nanoparticle coating was not significantly different (p > 0.05) but was slightly better than chitosan alone as an active, smart packaging material in food applications.
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Affiliation(s)
- Anas Al-Nabulsi
- Department of Nutrition and Food Technology, Jordan University of Science and Technology, Irbid 22110, Jordan.
| | - Tareq Osaili
- Department of Nutrition and Food Technology, Jordan University of Science and Technology, Irbid 22110, Jordan
| | - Amani Sawalha
- Department of Nutrition and Food Technology, Jordan University of Science and Technology, Irbid 22110, Jordan
| | - Amin N Olaimat
- Department of Clinical Nutrition and Dietetics, Faculty of Applied Medical Sciences, The Hashemite University, Zarqa 13115, Jordan
| | - Borhan Aldeen Albiss
- Department of Applied Physics, Jordan University of Science and Technology, Irbid 22110, Jordan
| | - Ghadeer Mehyar
- Department of Nutrition and Food Technology, The University of Jordan, Amman 11942, Jordan
| | - Mutamed Ayyash
- Department of Food Science, United Arab Emirates University, Al-Ain 15551, United Arab Emirates
| | - Richard Holley
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada
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Quinto EJ, Caro I, Villalobos-Delgado LH, Mateo J, De-Mateo-Silleras B, Redondo-Del-Río MP. Food Safety through Natural Antimicrobials. Antibiotics (Basel) 2019; 8:E208. [PMID: 31683578 PMCID: PMC6963522 DOI: 10.3390/antibiotics8040208] [Citation(s) in RCA: 89] [Impact Index Per Article: 17.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2019] [Revised: 10/17/2019] [Accepted: 10/24/2019] [Indexed: 02/07/2023] Open
Abstract
Microbial pathogens are the cause of many foodborne diseases after the ingestion of contaminated food. Several preservation methods have been developed to assure microbial food safety, as well as nutritional values and sensory characteristics of food. However, the demand for natural antimicrobial agents is increasing due to consumers' concern on health issues. Moreover, the use of antibiotics is leading to multidrug resistant microorganisms reinforcing the focus of researchers and the food industry on natural antimicrobials. Natural antimicrobial compounds from plants, animals, bacteria, viruses, algae and mushrooms are covered. Finally, new perspectives from researchers in the field and the interest of the food industry in innovations are reviewed. These new approaches should be useful for controlling foodborne bacterial pathogens; furthermore, the shelf-life of food would be extended.
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Affiliation(s)
- Emiliano J Quinto
- Department of Nutrition and Food Science, Faculty of Medicine, University of Valladolid, 47005 Valladolid, Spain.
| | - Irma Caro
- Department of Nutrition and Food Science, Faculty of Medicine, University of Valladolid, 47005 Valladolid, Spain.
| | - Luz H Villalobos-Delgado
- Institute of Agroindustry, Technological University of the Mixteca, Huajuapan de León, Oaxaca 69000, Mexico.
| | - Javier Mateo
- Department of Hygiene and Food Technology, Faculty of Veterinary Medicine, University of León, 24071 León, Spain.
| | - Beatriz De-Mateo-Silleras
- Department of Nutrition and Food Science, Faculty of Medicine, University of Valladolid, 47005 Valladolid, Spain.
| | - María P Redondo-Del-Río
- Department of Nutrition and Food Science, Faculty of Medicine, University of Valladolid, 47005 Valladolid, Spain.
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Pisoschi AM, Pop A, Georgescu C, Turcuş V, Olah NK, Mathe E. An overview of natural antimicrobials role in food. Eur J Med Chem 2017; 143:922-935. [PMID: 29227932 DOI: 10.1016/j.ejmech.2017.11.095] [Citation(s) in RCA: 212] [Impact Index Per Article: 30.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2017] [Accepted: 11/28/2017] [Indexed: 02/07/2023]
Abstract
The present paper aims to review the natural food preservatives with antimicrobial properties emphasizing their importance for the future of food manufacturing and consumers' health. The extraction procedures applied to natural antimicrobials will be considered, followed by the description of some natural preservatives' antimicrobial mechanism of action, including (i) membrane rupture with ATP-ase activity inhibition, (ii) leakage of essential biomolecules from the cell, (iii) disruption of the proton motive force and (iiii) enzyme inactivation. Moreover, a provenance-based classification of natural antimicrobials is discussed by considering the sources of origin for the major natural preservative categories: plants, animals, microbes and fungi. As well, the structure influence on the antimicrobial potential is considered. Natural preservatives could also constitute a viable alternative to address the critical problem of microbial resistance, and to hamper the negative side effects of some synthetic compounds, while meeting the requirements for food safety, and exerting no negative impact on nutritional and sensory attributes of foodstuffs.
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Affiliation(s)
- Aurelia Magdalena Pisoschi
- University of Agronomic Sciences and Veterinary Medicine of Bucharest, Faculty of Veterinary Medicine, 105 Splaiul Independentei, 050097, Sector 5, Bucharest, Romania.
| | - Aneta Pop
- University of Agronomic Sciences and Veterinary Medicine of Bucharest, Faculty of Veterinary Medicine, 105 Splaiul Independentei, 050097, Sector 5, Bucharest, Romania
| | - Cecilia Georgescu
- "Lucian Blaga" University of Sibiu, Faculty of Agriculture Science, Food Industry and Environmental Protection, Dr. I. Ratiu str.7-9, 550012, Sibiu, Romania
| | - Violeta Turcuş
- Vasile Goldiş Western University of Arad, Faculty of Medicine, Department of Life Sciences, Liviu Rebreanu str.91-93, 310414, Arad, Romania
| | - Neli Kinga Olah
- Vasile Goldiş Western University of Arad, Faculty of Medicine, Department of Life Sciences, Liviu Rebreanu str.91-93, 310414, Arad, Romania
| | - Endre Mathe
- Vasile Goldiş Western University of Arad, Faculty of Medicine, Department of Life Sciences, Liviu Rebreanu str.91-93, 310414, Arad, Romania; University of Debrecen, Faculty of Agriculture and Food Sciences and Environmental Management, Institute of Food Technology, Böszörményi út 138, H-4032, Debrecen, Hungary
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Imran M, Revol-Junelles AM, Martyn A, Tehrany EA, Jacquot M, Linder M, Desobry S. Active food packaging evolution: transformation from micro- to nanotechnology. Crit Rev Food Sci Nutr 2010; 50:799-821. [PMID: 20924864 DOI: 10.1080/10408398.2010.503694] [Citation(s) in RCA: 69] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
Predicting which attributes consumers are willing to pay extra for has become straightforward in recent years. The demands for the prime necessity of food of natural quality, elevated safety, minimally processed, ready-to-eat, and longer shelf-life have turned out to be matters of paramount importance. The increased awareness of environmental conservation and the escalating rate of foodborne illnesses have driven the food industry to implement a more innovative solution, i.e. bioactive packaging. Owing to nanotechnology application in eco-favorable coatings and encapsulation systems, the probabilities of enhancing food quality, safety, stability, and efficiency have been augmented. In this review article, the collective results highlight the food nanotechnology potentials with special focus on its application in active packaging, novel nano- and microencapsulation techniques, regulatory issues, and socio-ethical scepticism between nano-technophiles and nano-technophobes. No one has yet indicated the comparison of data concerning food nano- versus micro-technology; therefore noteworthy results of recent investigations are interpreted in the context of bioactive packaging. The next technological revolution in the domain of food science and nutrition would be the 3-BIOS concept enabling a controlled release of active agents through bioactive, biodegradable, and bionanocomposite combined strategy.
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Affiliation(s)
- Muhammad Imran
- Laboratoire d'Ingénierie des Biomolécules, ENSAIA-INPL, Nancy Université, 2 avenue de la Forêt de Haye, 54505 Vandoeuvre-lès-Nancy Cedex, France
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Al-Nabulsi AA, Osaili TM, Shaker RR, Olaimat AN, Ayyash MM, Holley RA. Survival of Cronobacter species in reconstituted herbal infant teas and their sensitivity to bovine lactoferrin. J Food Sci 2010; 74:M479-84. [PMID: 20492118 DOI: 10.1111/j.1750-3841.2009.01371.x] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
Cronobacter is a new genus containing 5 species previously known as Enterobacter sakazakii. The popularity of "natural" substances and alternative medicine has extended the use of natural antimicrobials and herbs to foods, and some herbs are claimed to relieve gastric disturbances in infants. The present study investigated the antimicrobial activity of bovine lactoferrin (LF) and Cronobacter survival in commercial herbal infant teas (HITs) reconstituted with water at different temperatures. Cronobacter cells were able to grow in all reconstituted HITs at 37 or 21 degrees C after 6 h. A 4-log reduction in Cronobacter was achieved by reconstituting herbal infant tea at > or = 60 degrees C. LF was able to reduce Cronobacter species viability in herbal infant tea. No viable cells were recovered after 4 h at 37 degrees C in the presence of > or = 5 mg LF/mL. The bactericidal activity of LF was reduced at lower concentrations and lower temperatures. This study demonstrates that if present in reconstituted herbal infant tea, Cronobacter can grow and this may compromise the safety of these products. Therefore, addition of LF to reconstituted HIT may be a promising approach for the effective control of this organism. Practical Application: Cronobacter species can be isolated from herbal teas, and these products are claimed to relieve gastric disturbances in infants. This study demonstrates that Cronobacter cells present in reconstituted herbal infant teas (HITs) can grow if not held at acceptable temperatures. It was shown that reconstitution of these tea formulas with > or = 60 degrees C water reduced the potential risk from Cronobacter. Furthermore, use of lactoferrin (LF) may be a promising approach for effective control of these organisms in HIT held at nonrefrigeration temperatures (10 to 37 degrees C) for short periods.
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Affiliation(s)
- Anas A Al-Nabulsi
- Dept. of Nutrition and Food Technology, Faculty of Agriculture, Jordan Univ. of Science and Technology, P.O. Box 3030, Irbid 22110, Jordan.
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Al-Nabulsi AA, Osaili TM, Al-Holy MA, Shaker RR, Ayyash MM, Olaimat AN, Holley RA. Influence of desiccation on the sensitivity of Cronobacter spp. to lactoferrin or nisin in broth and powdered infant formula. Int J Food Microbiol 2009; 136:221-6. [PMID: 19720412 DOI: 10.1016/j.ijfoodmicro.2009.08.008] [Citation(s) in RCA: 40] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2009] [Revised: 04/29/2009] [Accepted: 08/04/2009] [Indexed: 11/15/2022]
Abstract
Although outbreaks caused by Cronobacter spp. (Enterobacter sakazakii) are rare, infections by this organism have a case-fatality rate which may reach 80%. Powdered infant milk formula (PIMF) is considered a major source for human infection with Cronobacter spp. The organism has the capability to survive in dry environments for long periods (approximately 2 years). Current interest in the use of natural antimicrobials including lactoferrin (LF) and nisin has developed because of the desire for preservative-free food products. The objective of the present study was to evaluate the antimicrobial activity of bovine LF or nisin against undesiccated and desiccated Cronobacter spp. cells in 0.2% peptone water (PW) and reconstituted PIMF at different temperatures. In 0.2% PW, 2.5 mg/ml LF was able to inactivate 4 log(10) CFU/ml of undesiccated cells of Cronobacter spp. in 4 h at 37 degrees C but at lower temperatures, higher concentrations of LF as well as longer exposure were needed to achieve the same effect as at 37 degrees C. Similarly, the effect of nisin against undesiccated cells of Cronobacter spp. was concentration and temperature dependent in 0.2% PW. It was found that 1500 IU/ml caused a 4 log(10) CFU/ml reduction of undesiccated cells of Cronobacter spp. at 21 degrees C and 37 degrees C. Desiccated Cronobacter spp. cells in 0.2% PW were more sensitive to LF action than were undesiccated cells. A 4 log(10) CFU/ml reduction was obtained with 2.5 mg/ml LF after 1 h at 21 and 37 degrees C or 8 h at 10 degrees C. In contrast, desiccated cells of Cronobacter spp. were more resistant to nisin. Furthermore, neither LF nor nisin had detectable antimicrobial activity against desiccated or undesiccated Cronobacter spp. in reconstituted PIFM. Heating at 55 degrees C for 5 min with nisin in reconstituted PIFM did not enhance the antimicrobial activity of nisin. Unexpectedly, nisin appeared to protect Cronobacter spp. from the damaging effects of heat treatment. The reduced antimicrobial activity of LF and nisin in reconstituted PIMF was potentially explained by the higher concentration of Ca(2+), Mg(2+) and Fe(3+) in the latter.
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Affiliation(s)
- Anas A Al-Nabulsi
- Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, P.O. Box (3030) Irbid, 22110, Jordan.
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Antibacterial activity of recombinant human lactoferrin from rice: effect of heat treatment. Biosci Biotechnol Biochem 2009; 73:1301-7. [PMID: 19502737 DOI: 10.1271/bbb.80814] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Abstract
The antibacterial activity of recombinant human lactoferrin from rice (rhLF) compared with that of human milk lactoferrin (hLF) was evaluated against Escherichia coli O157:H7, Salmonella Enteritidis and Listeria monocytogenes. The hydrolysates of rhLF and hLF were found to be more active than native proteins against E. coli O157:H7, and their activity was independent of their iron saturation. The effect of different heat treatments on the antibacterial activity of apo-rhLF was studied and compared with hLF. We observed that an HTST pasteurization treatment did not affect the antimicrobial activity of lactoferrin against the pathogens studied. Furthermore, the activity of apo-rhLF and hLF against E. coli O157:H7 and L. monocytogenes in UHT milk and whey was assayed, finding a decrease in the number of bacteria, although lower than that observed in a broth medium. This study shows the similar antibacterial activity of rhLF and hLF which is important in order to consider the addition of rhLF as a supplement in special products.
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Abstract
Whey, a liquid by-product, is widely accepted to contain many valuable constituents. These include especially proteins that possess important nutritional and biological properties – particularly with regard to promotion of health, as well as prevention of diseases and health conditions. Antimicrobial and antiviral actions, immune system stimulation, anticarcinogenic activity and other metabolic features have indeed been associated with such whey proteins, as α-lactalbumin, β-lactoglobulin, lactoferrin, lactoperoxidase, and bovine serum albumin. The most important advances reported to date pertaining to biological properties of whey proteins are reviewed in this communication.
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Al-Nabulsi AA, Holley RA. Effects on Escherichia coli O157:H7 and meat starter cultures of bovine lactoferrin in broth and microencapsulated lactoferrin in dry sausage batters. Int J Food Microbiol 2007; 113:84-91. [PMID: 16996159 DOI: 10.1016/j.ijfoodmicro.2006.07.019] [Citation(s) in RCA: 31] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2006] [Revised: 06/01/2006] [Accepted: 07/31/2006] [Indexed: 11/20/2022]
Abstract
The effects of lactoferrin (LF) alone or with various chelating agents on the growth of 5 strains of Escherichia coli O157:H7 and 7 meat starter cultures were evaluated. E.coli O157:H7 and starter cultures were grown at 13 or 26 degrees C in Lauria (LB) or All Purpose Tween (APT) broths, respectively, with both broths being supplemented with 2.9% NaCl. LF alone prevented the growth of E. coli O157:H7 strains 0627 and 0628 but other strains grew. The antimicrobial effectiveness of LF was enhanced by EDTA but LF alone did not affect the growth of meat starter cultures in broth. However, when LF plus EDTA and sodium bicarbonate (SB) were used the growth of all meat starter cultures except Lactobacillus curvatus was reduced. During dry sausage manufacture with L. curvatus and Staphylococcus carnosus starter cultures the effects of LF, unencapsulated or microencapsulated in paste-like and dried powder forms, in sausage batters with or without EDTA and SB, on the viability of E. coli O157:H7 were examined. The reduction of E. coli O157:H7 during sausage manufacture was significantly enhanced (p<0.05) by all LF treatments. The largest reduction (4.2 log units) was obtained with unencapsulated LF. However, some of the apparent reduction in E.coli O157:H7 numbers with all treatments was due to cell injury rather than lethality, since significantly greater numbers were recovered on APT agar overlaid with the selective medium cefixime-tellurite Sorbitol McConkey agar (ct-SMAC) than on ct-SMAC alone. The narrow spectrum of LF activity and induction of injury rather than inactivation of E. coli O157:H7 limit the effectiveness of this agent against the pathogen in fermented meats.
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Affiliation(s)
- Anas A Al-Nabulsi
- Department of Food Science, Faculty of Agricultural and Food Science, University of Manitoba, Winnipeg, Manitoba, Canada
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Al-Nabulsi AA, Han JH, Liu Z, Rodrigues-Vieira ET, Holley RA. Temperature-Sensitive Microcapsules Containing Lactoferrin and Their Action Against Carnobacterium viridans on Bologna. J Food Sci 2006. [DOI: 10.1111/j.1750-3841.2006.00103.x] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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Al-Nabulsi AA, Holley RA. Enhancing the antimicrobial effects of bovine lactoferrin against Escherichia coli O157:H7 by cation chelation, NaCl and temperature. J Appl Microbiol 2006; 100:244-55. [PMID: 16430500 DOI: 10.1111/j.1365-2672.2005.02785.x] [Citation(s) in RCA: 32] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
AIM To evaluate the effect of NaCl, growth medium and temperature on the antimicrobial activity of bovine lactoferrin (LF) against Escherichia coli O157:H7 in the presence of different chelating agents. METHODS AND RESULTS LF (32 mg ml(-1)) was tested against E. coli O157:H7 strain 3081 in Luria broth (LB) and All Purpose Tween (APT) broth with metal ion chelators sodium bicarbonate (SB), sodium lactate (SL), sodium hexametaphosphate (SHMP), ethylene diamine tetraacetic acid (EDTA) or quercetin at 0.5 and 2.5% NaCl at 10 and 37 degrees C. LF and the chelators were tested against four other E. coli O157:H7 strains in LB at 2.5% NaCl and 10 degrees C. LF alone was bacteriostatic against strains 3081 and LCDC 7283 but other strains grew. Antimicrobial effectiveness of LF was reduced in APT broth but enhanced by SB at 2.5% NaCl and 10 degrees C where 4.0 log(10) CFU ml(-1) inoculated cells were killed. EDTA enhanced antimicrobial action of the LF-SB combination. SL alone was effective against E. coli O157:H7 but a reduction in its activity at 2.5% NaCl and 10 degrees C was reversed by LF. The combinations LF-SHMP and LF-quercetin were more effective at 37 degrees C and NaCl effects varied. CONCLUSIONS LF plus SB or SL were bactericidal toward the same 3/5 E. coli O157:H7 strains and inhibited growth of the others at 2.5% NaCl and 10 degrees C. SIGNIFICANCE AND IMPACT OF THE STUDY The combination of LF with either SL or SB shows potential for reducing viability of E. coli O157:H7 in food systems containing NaCl at reduced, but growth permissive temperature.
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Affiliation(s)
- A A Al-Nabulsi
- Department of Food Science, University of Manitoba, Winnipeg, Manitoba, Canada
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