1
|
Yin X, Zhou Y, Tang Y, Kong D, Xiao W, Gan L, Huang J, Zhang Y. A crosslinked and percolation network alginate coating for litchi prevention. Int J Biol Macromol 2024; 275:133252. [PMID: 38945707 DOI: 10.1016/j.ijbiomac.2024.133252] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2024] [Revised: 06/05/2024] [Accepted: 06/17/2024] [Indexed: 07/02/2024]
Abstract
The short shelf life of Litchi is due to its rapid metabolism after being harvested. Refrigeration is not a suitable method for preserving litchi, as the browning process of litchi that has been cryogenic will accelerate when it is brought to room temperature. This study introduces an alginate-based coating as a solution to control the post-harvest metabolism of litchi. The coating achieves this by simultaneously establishing crosslink and percolation networks, both of which act as barriers. The percolation network is created using rod-like cellulose nanocrystals, which possess excellent percolation properties. This network effectively reduces moisture loss. Compared to the control group, the coated litchi exhibited a 38.1 % lower browning index and a 62.5 % lower decay rate. Additionally, the soluble solid content increased by 107.1 %. The inclusion of cellulose nanocrystals and the crosslinking of calcium ions enhanced the mechanical properties of the composite membrane. Specifically, the tensile strength and elongation at break increased by 70 % and 366 % respectively. As all the components in the coating are edible, it is environmentally friendly and safe for human consumption.
Collapse
Affiliation(s)
- Xiaonan Yin
- College of Plant Protection, Southwest University, Chongqing 400715, China; Chongqing Key Laboratory of Soft-Matter Material Chemistry and Function Manufacturing, Southwest University, Chongqing 400715, China
| | - Yan Zhou
- School of Chemistry and Chemical Engineering, Southwest University, Chongqing 400715, China; Chongqing Key Laboratory of Soft-Matter Material Chemistry and Function Manufacturing, Southwest University, Chongqing 400715, China
| | - Yugeng Tang
- College of Plant Protection, Southwest University, Chongqing 400715, China
| | - Deying Kong
- Technology Center, Chongqing Customs, Chongqing 401333, China
| | - Wei Xiao
- College of Plant Protection, Southwest University, Chongqing 400715, China; Key Laboratory of Agricultural Biosafety and Green Production of Upper Yangtze River, Ministry of Education, Chongqing 400715, China
| | - Lin Gan
- School of Chemistry and Chemical Engineering, Southwest University, Chongqing 400715, China; Chongqing Key Laboratory of Soft-Matter Material Chemistry and Function Manufacturing, Southwest University, Chongqing 400715, China.
| | - Jin Huang
- School of Chemistry and Chemical Engineering, Southwest University, Chongqing 400715, China; Chongqing Key Laboratory of Soft-Matter Material Chemistry and Function Manufacturing, Southwest University, Chongqing 400715, China.
| | - Yongqiang Zhang
- College of Plant Protection, Southwest University, Chongqing 400715, China; Chongqing Key Laboratory of Soft-Matter Material Chemistry and Function Manufacturing, Southwest University, Chongqing 400715, China; Key Laboratory of Agricultural Biosafety and Green Production of Upper Yangtze River, Ministry of Education, Chongqing 400715, China.
| |
Collapse
|
2
|
Zhang R, Wang B, Zhang F, Zheng K, Liu Y. Milk-derived antimicrobial peptides incorporated whey protein film as active coating to improve microbial stability of refrigerated soft cheese. Int J Food Microbiol 2024; 419:110751. [PMID: 38781648 DOI: 10.1016/j.ijfoodmicro.2024.110751] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2023] [Revised: 04/08/2024] [Accepted: 05/16/2024] [Indexed: 05/25/2024]
Abstract
Nisin is the first FDA-approved antimicrobial peptide and shows significant antimicrobial activity against Gram-positive bacteria, but only a weakly inhibitory effect on Gram-negative bacteria. The aim of this study was to prepare whey protein-based edible films with the incorporation of milk-derived antimicrobial peptides (αs2-casein151-181 and αs2-casein182-207) and compare their mechanical properties and potential application in cheese packaging with films containing nisin. These two antimicrobial peptides showed similar activity against B. subtilis and much higher activity against E. coli than bacteriocin nisin, representing that these milk-derived peptides had great potential to be applied as food preservatives. Antimicrobial peptides in whey protein films caused an increase in film opaqueness and water vapor barrier properties but decreased the tensile strength and elongation at break. Compared to other films, the whey protein film containing αs2-casein151-181 had good stability in salt or acidic solution, as evidenced by the results from scanning electron microscope and Fourier transform infrared spectroscopy. Whey protein film incorporated with αs2-casein151-181 could inhibit the growth of yeasts and molds, and control the growth of psychrotrophic bacteria present originally in the soft cheese at refrigerated temperature. It also exhibited significant inhibitory activity against the development of mixed culture (E. coli and B. subtilis) in the cheese due to superficial contamination during storage. Antimicrobial peptides immobilized in whey protein films showed a higher effectiveness than their direct application in solution. In addition, films containing αs2-casein151-181 could act as a hurdle inhibiting the development of postprocessing contamination on the cheese surface during the 28 days of storage. The films in this study exhibited the characteristics desired for active packaging materials.
Collapse
Affiliation(s)
- Ruyue Zhang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, China
| | - Bini Wang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, China
| | - Fuxin Zhang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, China
| | - Kai Zheng
- Jiangsu Engineering Research Center of Stomatological Translational Medicine, Nanjing Medical University, Nanjing 210029, China; Jiangsu Key Laboratory of Oral Diseases, Nanjing Medical University, Nanjing 210029, China.
| | - Yufang Liu
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, China.
| |
Collapse
|
3
|
Guo L, Wambui J, Wang C, Broos J, Stephan R, Kuipers OP. Rombocin, a Short Stable Natural Nisin Variant, Displays Selective Antimicrobial Activity against Listeria monocytogenes and Employs a Dual Mode of Action to Kill Target Bacterial Strains. ACS Synth Biol 2024; 13:370-383. [PMID: 38194633 PMCID: PMC10804407 DOI: 10.1021/acssynbio.3c00612] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2023] [Revised: 12/26/2023] [Accepted: 12/27/2023] [Indexed: 01/11/2024]
Abstract
Nisin, with its unique mode of action and potent antimicrobial activity, serves as a remarkable inspiration for the design of novel antibiotics. However, peptides possess inherent weaknesses, particularly their susceptibility to proteolytic degradation, such as by trypsin, which limits their broader applications. This led us to speculate that natural variants of nisin produced by underexplored bacterial species can potentially overcome these limitations. We carried out genome mining of two Romboutsia sedimentorum strains, RC001 and RC002, leading to the discovery of rombocin A, which is a 25 amino acid residue short nisin variant that is predicted to have only four macrocycles compared to the known 31-35 amino acids long nisin variants with five macrocycles. Using the nisin-controlled expression system, we heterologously expressed fully modified and functional rombocin A in Lactococcus lactis and demonstrated its selective antimicrobial activity against Listeria monocytogenes. Rombocin A uses a dual mode of action involving lipid II binding activity and dissipation of the membrane potential to kill target bacteria. Stability tests confirmed its high stability at different pH values, temperatures, and in particular, against enzymatic degradation. With its gene-encoded characteristic, rombocin A is amenable to bioengineering to generate novel derivatives. Further mutation studies led to the identification of rombocin K, a mutant with enhanced bioactivity against L. monocytogenes. Our findings suggest that rombocin A and its bioengineered variant, rombocin K, are promising candidates for development as food preservatives or antibiotics against L. monocytogenes.
Collapse
Affiliation(s)
- Longcheng Guo
- Department
of Molecular Genetics, Groningen Biomolecular Sciences and Biotechnology
Institute, University of Groningen, Groningen 9747 AG, The Netherlands
| | - Joseph Wambui
- Institute
for Food Safety and Hygiene, Vetsuisse Faculty, University of Zurich, Zurich 8057, Switzerland
| | - Chenhui Wang
- Department
of Molecular Genetics, Groningen Biomolecular Sciences and Biotechnology
Institute, University of Groningen, Groningen 9747 AG, The Netherlands
| | - Jaap Broos
- Department
of Molecular Genetics, Groningen Biomolecular Sciences and Biotechnology
Institute, University of Groningen, Groningen 9747 AG, The Netherlands
| | - Roger Stephan
- Institute
for Food Safety and Hygiene, Vetsuisse Faculty, University of Zurich, Zurich 8057, Switzerland
| | - Oscar P. Kuipers
- Department
of Molecular Genetics, Groningen Biomolecular Sciences and Biotechnology
Institute, University of Groningen, Groningen 9747 AG, The Netherlands
| |
Collapse
|
4
|
Wee S, Chua SL, Yu D, Koh SP, Lee KM, Wu Y, Chan SH. The detection, characterization, and quantification of dominant degradation products of nisin A and Z in selected dairy products by liquid chromatography-high-resolution mass spectrometry technique. JDS COMMUNICATIONS 2024; 5:7-12. [PMID: 38223384 PMCID: PMC10785234 DOI: 10.3168/jdsc.2023-0392] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 03/22/2023] [Accepted: 06/14/2023] [Indexed: 01/16/2024]
Abstract
Nisin, a bacteriocin produced through fermentation using bacterium Lactococcus lactis, has several commercial variants such as nisin A and nisin Z. Nisin serves as a natural preservative with antimicrobial properties in various food products, including dairy and beverages, for extending product shelf life. The efficacy and safety of nisin A as a bacteriocin has been well characterized. However, there is limited evidence regarding the efficacy, stability, and safety of nisin Z as a food preservative, as it has not undergone comprehensive regulatory reviews. In this work, we studied the stability of nisin A and Z in a selection of yogurt drinks and found nisin to be unstable, particularly in fruit-flavored yogurt drinks. Both nisin A and Z could experience significant degradation leading to the nisin parent ion peaks dropping below detectable level before the product's expiry date. Compared with nisin A, the formation of oxidized metabolite nisin Z+O appeared to be the predominant reaction for nisin Z. These findings highlight the need for further scientific research to understand the behavior of nisin Z under different application conditions, which is crucial for assessing the efficacy and safety of nisin Z under these conditions. One potential application of this knowledge is to optimize the formulation of yogurt-based drinks to stabilize nisin Z and sustain its biopreservative function throughout the product's shelf life. Additionally, the current study shows that for the testing of the presence of nisin A or nisin Z, it is imperative to cover both the parent and the main degradant(s) of nisin. This is especially true for nisin Z, for which the regulatory approval status may vary in different markets. As such, the confirmative identification of nisin Z and its key metabolites in commercial products would be essential.
Collapse
Affiliation(s)
- Sheena Wee
- National Centre for Food Science, Singapore Food Agency, Singapore 609919
| | - Sew Lay Chua
- National Centre for Food Science, Singapore Food Agency, Singapore 609919
| | - Dingyi Yu
- National Centre for Food Science, Singapore Food Agency, Singapore 609919
| | - Shoo Peng Koh
- National Centre for Food Science, Singapore Food Agency, Singapore 609919
| | - Kah Meng Lee
- National Centre for Food Science, Singapore Food Agency, Singapore 609919
| | - Yuansheng Wu
- National Centre for Food Science, Singapore Food Agency, Singapore 609919
| | - Sheot Harn Chan
- National Centre for Food Science, Singapore Food Agency, Singapore 609919
- Department of Food Science & Technology, National University of Singapore, Singapore 117543
| |
Collapse
|
5
|
Preparation, characterization, and application of edible antibacterial three-layer films based on gelatin–chitosan–corn starch–incorporated nisin. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100980] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
|
6
|
Weixler D, Berghoff M, Ovchinnikov KV, Reich S, Goldbeck O, Seibold GM, Wittmann C, Bar NS, Eikmanns BJ, Diep DB, Riedel CU. Recombinant production of the lantibiotic nisin using Corynebacterium glutamicum in a two-step process. Microb Cell Fact 2022; 21:11. [PMID: 35033086 PMCID: PMC8760817 DOI: 10.1186/s12934-022-01739-y] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2021] [Accepted: 01/03/2022] [Indexed: 12/22/2022] Open
Abstract
BACKGROUND The bacteriocin nisin is naturally produced by Lactococcus lactis as an inactive prepeptide that is modified posttranslationally resulting in five (methyl-)lanthionine rings characteristic for class Ia bacteriocins. Export and proteolytic cleavage of the leader peptide results in release of active nisin. By targeting the universal peptidoglycan precursor lipid II, nisin has a broad target spectrum including important human pathogens such as Listeria monocytogenes and methicillin-resistant Staphylococcus aureus strains. Industrial nisin production is currently performed using natural producer strains resulting in rather low product purity and limiting its application to preservation of dairy food products. RESULTS We established heterologous nisin production using the biotechnological workhorse organism Corynebacterium glutamicum in a two-step process. We demonstrate successful biosynthesis and export of fully modified prenisin and its activation to mature nisin by a purified, soluble variant of the nisin protease NisP (sNisP) produced in Escherichia coli. Active nisin was detected by a L. lactis sensor strain with strictly nisin-dependent expression of the fluorescent protein mCherry. Following activation by sNisP, supernatants of the recombinant C. glutamicum producer strain cultivated in standard batch fermentations contained at least 1.25 mg/l active nisin. CONCLUSIONS We demonstrate successful implementation of a two-step process for recombinant production of active nisin with C. glutamicum. This extends the spectrum of bioactive compounds that may be produced using C. glutamicum to a bacteriocin harboring complex posttranslational modifications. Our results provide a basis for further studies to optimize product yields, transfer production to sustainable substrates and purification of pharmaceutical grade nisin.
Collapse
Affiliation(s)
- Dominik Weixler
- Institute of Microbiology and Biotechnology, University of Ulm, Albert-Einstein-Allee 11, 89081, Ulm, Germany
| | - Max Berghoff
- Institute of Microbiology and Biotechnology, University of Ulm, Albert-Einstein-Allee 11, 89081, Ulm, Germany
| | - Kirill V Ovchinnikov
- Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, Ås, Norway
| | - Sebastian Reich
- Institute of Microbiology and Biotechnology, University of Ulm, Albert-Einstein-Allee 11, 89081, Ulm, Germany
| | - Oliver Goldbeck
- Institute of Microbiology and Biotechnology, University of Ulm, Albert-Einstein-Allee 11, 89081, Ulm, Germany
| | - Gerd M Seibold
- Institute of Microbiology and Biotechnology, University of Ulm, Albert-Einstein-Allee 11, 89081, Ulm, Germany
- Department of Biotechnology and Biomedicine, Technical University of Denmark, Lyngby, Denmark
| | - Christoph Wittmann
- Institute of Systems Biotechnology, Saarland University, Saarbrücken, Germany
| | - Nadav S Bar
- Department of Chemical Engineering, Norwegian University of Science and Technology, Trondheim, Norway
| | - Bernhard J Eikmanns
- Institute of Microbiology and Biotechnology, University of Ulm, Albert-Einstein-Allee 11, 89081, Ulm, Germany
| | - Dzung B Diep
- Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, Ås, Norway
| | - Christian U Riedel
- Institute of Microbiology and Biotechnology, University of Ulm, Albert-Einstein-Allee 11, 89081, Ulm, Germany.
| |
Collapse
|
7
|
Grujović MŽ, Mladenović KG, Semedo-Lemsaddek T, Laranjo M, Stefanović OD, Kocić-Tanackov SD. Advantages and disadvantages of non-starter lactic acid bacteria from traditional fermented foods: Potential use as starters or probiotics. Compr Rev Food Sci Food Saf 2022; 21:1537-1567. [PMID: 35029033 DOI: 10.1111/1541-4337.12897] [Citation(s) in RCA: 23] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2021] [Revised: 11/30/2021] [Accepted: 12/02/2021] [Indexed: 12/12/2022]
Abstract
Traditional fermented foods are a significant source of starter and/or non-starter lactic acid bacteria (nsLAB). Moreover, these microorganisms are also known for their role as probiotics. The potential of nsLAB is huge; however, there are still challenges to be overcome with respect to characterization and application. In the present review, the most important steps that autochthonous lactic acid bacteria isolated from fermented foods need to overcome, to qualify as novel starter cultures, or as probiotics, in food technology and biotechnology, are considered. These different characterization steps include precise identification, detection of health-promoting properties, and safety evaluation. Each of these features is strain specific and needs to be accurately determined. This review highlights the advantages and disadvantages of nsLAB, isolated from traditional fermented foods, discussing safety aspects and sensory impact.
Collapse
Affiliation(s)
- Mirjana Ž Grujović
- Department of Science, Institute for Information Technologies, University of Kragujevac, Kragujevac, Republic of Serbia.,Department of Biology and Ecology, Faculty of Science, University of Kragujevac, Kragujevac, Republic of Serbia
| | - Katarina G Mladenović
- Department of Science, Institute for Information Technologies, University of Kragujevac, Kragujevac, Republic of Serbia.,Department of Biology and Ecology, Faculty of Science, University of Kragujevac, Kragujevac, Republic of Serbia
| | - Teresa Semedo-Lemsaddek
- CIISA-Centro de Investigação Interdisciplinar em Sanidade Animal, Faculdade de Medicina Veterinária, Universidade de Lisboa, Avenida da Universidade Técnica, Lisboa, Portugal
| | - Marta Laranjo
- MED-Mediterranean Institute for Agriculture, Environment and Development, Instituto de Investigação e Formação Avançada, Universidade de Évora, Évora, Portugal
| | - Olgica D Stefanović
- Department of Biology and Ecology, Faculty of Science, University of Kragujevac, Kragujevac, Republic of Serbia
| | - Sunčica D Kocić-Tanackov
- Department of Food Preservation Engineering, Faculty of Technology, University of Novi Sad, Novi Sad, Republic of Serbia
| |
Collapse
|
8
|
Martinez-Rios V, Pedersen M, Pedrazzi M, Gkogka E, Smedsgaard J, Dalgaard P. Antimicrobial effect of nisin in processed cheese - Quantification of residual nisin by LC-MS/MS and development of new growth and growth boundary model for Listeria monocytogenes. Int J Food Microbiol 2020; 338:108952. [PMID: 33229046 DOI: 10.1016/j.ijfoodmicro.2020.108952] [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] [Received: 06/03/2020] [Revised: 08/25/2020] [Accepted: 10/25/2020] [Indexed: 10/23/2022]
Abstract
This study tested the hypothesis that growth of Listeria monocytogenes in processed cheese with added nisin can be predicted from residual nisin A concentrations in the final product after processing. A LC-MS/MS method and a bioassay were studied to quantify residual nisin A concentrations and a growth and growth boundary model was developed to predict the antilisterial effect in processed cheese. 278 growth rates were determined in broth for 11 L. monocytogenes isolates and used to determine 13 minimum inhibitory concentration (MIC) values for nisin between pH 5.5 and 6.5. To supplement these data, 67 MIC-values at different pH-values were collected from the scientific literature. A MIC-term was developed to describe the effect of pH on nisin MIC-values. An available growth and growth boundary model (doi: https://doi.org/10.1016/j.fm.2019.103255) was expanded with the new MIC-term for nisin to predict growth in processed cheese. To generate data for model evaluation and further model development, challenge tests with a total of 45 growth curves, were performed using processed cheese. Cheeses were formulated with 11.2 or 12.0 ppm of nisin A and heat treated to obtain residual nisin A concentrations ranging from 0.56 to 5.28 ppm. Below 15 °C, nisin resulted in extended lag times. A global regression approach was used to fit all growth curves determined in challenge tests. This was obtained by combining the secondary growth and growth boundary model including the new term for the inhibiting effect of nisin on μmax with the primary logistic growth model with delay. This model appropriately described the growth inhibiting effect of residual nisin A and showed that relative lag times depended on storage temperatures. With residual nisin A concentrations, other product characteristics and storage temperature as input the new model correctly predicted all observed growth and no-growth responses for L. monocytogenes. This model can support development of nisin A containing recipes for processed cheese that prevent growth of L. monocytogenes. Residual nisin A concentrations in processed cheese were accurately quantified by the developed LC-MS/MS method with recoveries of 83 to 110% and limits of detection and quantification being 0.04 and 0.13 ppm, respectively. The tested bioassay was less precise and nisin A recoveries varied for 53% to 94%.
Collapse
Affiliation(s)
- Veronica Martinez-Rios
- National Food Institute (DTU Food), Technical University of Denmark, Kgs. Lyngby, Denmark.
| | - Mikael Pedersen
- National Food Institute (DTU Food), Technical University of Denmark, Kgs. Lyngby, Denmark
| | - Monica Pedrazzi
- National Food Institute (DTU Food), Technical University of Denmark, Kgs. Lyngby, Denmark
| | | | - Jørn Smedsgaard
- National Food Institute (DTU Food), Technical University of Denmark, Kgs. Lyngby, Denmark
| | - Paw Dalgaard
- National Food Institute (DTU Food), Technical University of Denmark, Kgs. Lyngby, Denmark
| |
Collapse
|
9
|
Liu R, Zhang Y, Zhai G, Fu S, Xia Y, Hu B, Cai X, Zhang Y, Li Y, Deng Z, Liu T. A Cell-Free Platform Based on Nisin Biosynthesis for Discovering Novel Lanthipeptides and Guiding their Overproduction In Vivo. ADVANCED SCIENCE (WEINHEIM, BADEN-WURTTEMBERG, GERMANY) 2020; 7:2001616. [PMID: 32995136 PMCID: PMC7507342 DOI: 10.1002/advs.202001616] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/01/2020] [Revised: 06/10/2020] [Indexed: 05/12/2023]
Abstract
Lanthipeptides have extensive therapeutic and industrial applications. However, because many are bactericidal, traditional in vivo platforms are limited in their capacity to discover and mass produce novel lanthipeptides as bacterial organisms are often critical components in these systems. Herein, the development of a cell-free protein synthesis (CFPS) platform that enables rapid genome mining, screening, and guided overproduction of lanthipeptides in vivo is described. For proof-of-concept studies, a type I lanthipeptide, nisin, is selected. Four novel lanthipeptides with antibacterial activity are identified among all nisin analogs in the National Center for Biotechnology Information (NCBI) database in a single day. Further, the CFPS platform is coupled with a screening assay for anti-gram-negative bacteria growth, resulting in the identification of a potent nisin mutant, M5. The titers of nisin and the nisin analog are found to be improved with CFPS platform guidance. Owing to the similarities in biosynthesis, the CFPS platform is broadly applicable to other lanthipeptides, thereby providing a universal method for lanthipeptide discovery and overproduction.
Collapse
Affiliation(s)
- Ran Liu
- Key Laboratory of Combinatorial Biosynthesis and Drug DiscoveryMinistry of Education and Wuhan University School of Pharmaceutical SciencesWuhan430071China
| | - Yuchen Zhang
- Key Laboratory of Combinatorial Biosynthesis and Drug DiscoveryMinistry of Education and Wuhan University School of Pharmaceutical SciencesWuhan430071China
| | - Guoqing Zhai
- Key Laboratory of Combinatorial Biosynthesis and Drug DiscoveryMinistry of Education and Wuhan University School of Pharmaceutical SciencesWuhan430071China
| | - Shuai Fu
- Key Laboratory of Combinatorial Biosynthesis and Drug DiscoveryMinistry of Education and Wuhan University School of Pharmaceutical SciencesWuhan430071China
| | - Yao Xia
- Key Laboratory of Combinatorial Biosynthesis and Drug DiscoveryMinistry of Education and Wuhan University School of Pharmaceutical SciencesWuhan430071China
| | - Ben Hu
- Key Laboratory of Combinatorial Biosynthesis and Drug DiscoveryMinistry of Education and Wuhan University School of Pharmaceutical SciencesWuhan430071China
| | - Xuan Cai
- Department of Clinical LaboratoryRenmin Hospital of Wuhan UniversityWuhan430060China
| | - Yan Zhang
- Department of Clinical LaboratoryRenmin Hospital of Wuhan UniversityWuhan430060China
| | - Yan Li
- Department of Clinical LaboratoryRenmin Hospital of Wuhan UniversityWuhan430060China
| | - Zixin Deng
- Key Laboratory of Combinatorial Biosynthesis and Drug DiscoveryMinistry of Education and Wuhan University School of Pharmaceutical SciencesWuhan430071China
- Hubei Engineering Laboratory for Synthetic MicrobiologyWuhan Institute of BiotechnologyWuhan430075China
| | - Tiangang Liu
- Key Laboratory of Combinatorial Biosynthesis and Drug DiscoveryMinistry of Education and Wuhan University School of Pharmaceutical SciencesWuhan430071China
- Hubei Engineering Laboratory for Synthetic MicrobiologyWuhan Institute of BiotechnologyWuhan430075China
| |
Collapse
|
10
|
Lim CW, Lai KY, Ho WT, Chan SH. Isotopic dilution assay development of nisin A in cream cheese, mascarpone, processed cheese and ripened cheese by LC-MS/MS method. Food Chem 2019; 292:58-65. [PMID: 31054692 DOI: 10.1016/j.foodchem.2019.04.040] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2018] [Revised: 03/21/2019] [Accepted: 04/09/2019] [Indexed: 10/27/2022]
Abstract
The current food safety concern for food integrity demands the availability of an accurate, easy and reliable analytical tool for assay development of nisin A in cheese. To address this, we report the application of isotopically labelled peptide sequence MSTKDFNLDLVSVSKKDSGASP(R) (without thioether bridges) as internal standard for determination of nisin A in cream cheese, mascarpone, processed cheese and ripened cheese without the need for matrix-matched calibration by triple-quadrupole mass spectrometry. Full method validation was performed according to the modified Commission Decision 2002/657/EC criteria and method robustness was checked on 10 random cheese samples. Internal standard provided significant improvement (p < 0.05) in method precision for determination of nisin A in all four types of cheese. Significant losses (p < 0.05) for Nisin A in cheese was observed one week later. A fit-for-purpose method using internal standard procedure for accurate quantitation of Nisin A in cheese becomes available.
Collapse
Affiliation(s)
- Chee Wei Lim
- Food Safety Laboratory, Applied Sciences Group, Health Sciences Authority, 11 Outram Road, Singapore 169078, Singapore.
| | - Kit Yee Lai
- Food Safety Laboratory, Applied Sciences Group, Health Sciences Authority, 11 Outram Road, Singapore 169078, Singapore
| | - Wei Ting Ho
- Department of Chemistry, Science Drive 2, National University of Singapore, Singapore 117542, Singapore
| | - Sheot Harn Chan
- Food Safety Laboratory, Applied Sciences Group, Health Sciences Authority, 11 Outram Road, Singapore 169078, Singapore
| |
Collapse
|
11
|
Duchateau A, van Scheppingen W. Stability study of a nisin/natamycin blend by LC-MS. Food Chem 2018; 266:240-244. [DOI: 10.1016/j.foodchem.2018.05.121] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2017] [Revised: 04/17/2018] [Accepted: 05/27/2018] [Indexed: 01/26/2023]
|
12
|
Drevinskas T, Stankevičius M, Bimbiraitė-Survilienė K, Naujokaitytė G, Kaškonienė V, Kondrotienė K, Šernienė L, Kornyšova O, Malakauskas M, Maruška A. Optimization of a capillary zone electrophoresis-contactless conductivity detection method for the determination of nisin. Electrophoresis 2018; 39:2425-2430. [PMID: 29935020 DOI: 10.1002/elps.201800143] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2018] [Revised: 06/04/2018] [Accepted: 06/14/2018] [Indexed: 12/23/2022]
Abstract
Determination of natural preservatives using electrophoretic or chromatographic techniques in fermented milk products is a complex task due to the following reasons: (i) the concentrations of the analytes can be below the detection limits, (ii) complex matrix and comigrating/coeluting compounds in the sample can interfere with the analytes of the interest, (iii) low recovery of the analytes, and (iv) the necessity of complex sample preparation. The aim of this study was to apply capillary zone electrophoresis coupled with contactless conductivity detection for the separation and determination of nisin in fermented milk products. In this work, separation and determination of natural preservative-nisin in fermented milk products is described. Optimized conditions using capillary zone electrophoresis coupled with capacitance-to-digital technology based contactless conductivity detector and data conditioning, which filter the noise of the electropherogram adaptively to the peak migration time, allowed precise, accurate, sensitive (limit of quantification: 0.02 μg/mL), and most importantly requiring very minute sample preparation, determination of nisin. Sample preparation includes following steps: (i) extraction/dilution and (ii) centrifugation. This method was applied for the determination of nisin in real samples, i.e. fermented milk products. The values of different nisin forms were ranging from 0.056 ± 0.003 μg/mL to 9.307 ± 0.437 μg/g.
Collapse
Affiliation(s)
- Tomas Drevinskas
- Instrumental Analysis Open Access Centre, Faculty of Natural Sciences, Vytautas Magnus University, Kaunas, Lithuania
| | - Mantas Stankevičius
- Instrumental Analysis Open Access Centre, Faculty of Natural Sciences, Vytautas Magnus University, Kaunas, Lithuania
| | | | - Gintarė Naujokaitytė
- Instrumental Analysis Open Access Centre, Faculty of Natural Sciences, Vytautas Magnus University, Kaunas, Lithuania
| | - Vilma Kaškonienė
- Instrumental Analysis Open Access Centre, Faculty of Natural Sciences, Vytautas Magnus University, Kaunas, Lithuania
| | - Kristina Kondrotienė
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Kaunas, Lithuania
| | - Loreta Šernienė
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Kaunas, Lithuania
| | - Olga Kornyšova
- Instrumental Analysis Open Access Centre, Faculty of Natural Sciences, Vytautas Magnus University, Kaunas, Lithuania
| | - Mindaugas Malakauskas
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Kaunas, Lithuania
| | - Audrius Maruška
- Instrumental Analysis Open Access Centre, Faculty of Natural Sciences, Vytautas Magnus University, Kaunas, Lithuania
| |
Collapse
|
13
|
Characterization of cellulosic paper coated with chitosan-zinc oxide nanocomposite containing nisin and its application in packaging of UF cheese. Int J Biol Macromol 2017; 109:1311-1318. [PMID: 29175522 DOI: 10.1016/j.ijbiomac.2017.11.145] [Citation(s) in RCA: 55] [Impact Index Per Article: 7.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2017] [Revised: 11/13/2017] [Accepted: 11/22/2017] [Indexed: 11/23/2022]
Abstract
A new antimicrobial bilayer film was developed using chitosan, cellulose, and nisin. Chitosan solution containing nisin (500 and 1000μg/mL) was prepared by sol-gel method and then the solution was coated on cellulose paper by dip coating method. A chitosan-cellulose film without antimicrobial had no inhibitory effect on Listeria monocytogenes, whereas, the incorporation of nisin made a significant increase (P<0.05) in antimicrobial characteristics of the films. Moreover, no significant differences were shown on antimicrobial activity of developed films during the storage at 4°C for one month. However, the addition of nisin showed a significant increase in the swelling index and solubility of bilayer film. Scanning electron microscope images revealed a uniform coating of chitosan solution on cellulose paper. The FTIR analysis also confırmed successful introducing and binding of the nisin in double layer film. Films with 1000μg/mL of nisin completely inactivated the initial (∼5log10 CFU/g) counts of L. monocytogenes on the surface of Ultra-filter white cheese after storage at 4°C for 14 days. We concluded that nanocomposite film of chitosan-cellulose containing nisin has novel antibacterial activity and can be used for packaging in cheese.
Collapse
|
14
|
Hwanhlem N, Ivanova T, Haertlé T, Jaffrès E, Dousset X. Inhibition of food-spoilage and foodborne pathogenic bacteria by a nisin Z-producing Lactococcus lactis subsp. lactis KT2W2L. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.04.052] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
|
15
|
Gharsallaoui A, Oulahal N, Joly C, Degraeve P. Nisin as a Food Preservative: Part 1: Physicochemical Properties, Antimicrobial Activity, and Main Uses. Crit Rev Food Sci Nutr 2017; 56:1262-74. [PMID: 25675115 DOI: 10.1080/10408398.2013.763765] [Citation(s) in RCA: 238] [Impact Index Per Article: 34.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Abstract
Nisin is a natural preservative for many food products. This bacteriocin is mainly used in dairy and meat products. Nisin inhibits pathogenic food borne bacteria such as Listeria monocytogenes and many other Gram-positive food spoilage microorganisms. Nisin can be used alone or in combination with other preservatives or also with several physical treatments. This paper reviews physicochemical and biological properties of nisin, the main factors affecting its antimicrobial effectiveness, and its food applications as an additive directly incorporated into food matrices.
Collapse
Affiliation(s)
- Adem Gharsallaoui
- a Université de Lyon, Université Lyon 1-ISARA Lyon, Laboratoire BioDyMIA (Bioingénierie et Dynamique Microbienne aux Interfaces Alimentaires) , Equipe Mixte d'Accueil n°3733, IUT Lyon 1, Bourg en Bresse , France
| | - Nadia Oulahal
- a Université de Lyon, Université Lyon 1-ISARA Lyon, Laboratoire BioDyMIA (Bioingénierie et Dynamique Microbienne aux Interfaces Alimentaires) , Equipe Mixte d'Accueil n°3733, IUT Lyon 1, Bourg en Bresse , France
| | - Catherine Joly
- a Université de Lyon, Université Lyon 1-ISARA Lyon, Laboratoire BioDyMIA (Bioingénierie et Dynamique Microbienne aux Interfaces Alimentaires) , Equipe Mixte d'Accueil n°3733, IUT Lyon 1, Bourg en Bresse , France
| | - Pascal Degraeve
- a Université de Lyon, Université Lyon 1-ISARA Lyon, Laboratoire BioDyMIA (Bioingénierie et Dynamique Microbienne aux Interfaces Alimentaires) , Equipe Mixte d'Accueil n°3733, IUT Lyon 1, Bourg en Bresse , France
| |
Collapse
|
16
|
López-Cuellar MDR, Rodríguez-Hernández AI, Chavarría-Hernández N. LAB bacteriocin applications in the last decade. BIOTECHNOL BIOTEC EQ 2016. [DOI: 10.1080/13102818.2016.1232605] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022] Open
Affiliation(s)
- Ma. del Rocío López-Cuellar
- Agro-Food Biotechnology Research Group (CABA), Institute of Food and Agricultural Sciences (ICAp), Autonomous University of Hidalgo State (UAEH) , Tulancingo de Bravo, Hidalgo, Mexico
| | - Adriana-Inés Rodríguez-Hernández
- Agro-Food Biotechnology Research Group (CABA), Institute of Food and Agricultural Sciences (ICAp), Autonomous University of Hidalgo State (UAEH) , Tulancingo de Bravo, Hidalgo, Mexico
| | - Norberto Chavarría-Hernández
- Agro-Food Biotechnology Research Group (CABA), Institute of Food and Agricultural Sciences (ICAp), Autonomous University of Hidalgo State (UAEH) , Tulancingo de Bravo, Hidalgo, Mexico
| |
Collapse
|
17
|
Bacteriocin-Producing Lactic Acid Bacteria Isolated from Mangrove Forests in Southern Thailand as Potential Bio-Control Agents: Purification and Characterization of Bacteriocin Produced by Lactococcus lactis subsp. lactis KT2W2L. Probiotics Antimicrob Proteins 2016; 5:264-78. [PMID: 26783072 DOI: 10.1007/s12602-013-9150-2] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
The aim of this work was to purify and characterize the bacteriocin produced by Lactococcus lactis subsp. lactis KT2W2L previously isolated from mangrove forests in southern Thailand, in order to evaluate its potential as new food protective agent. The active peptide from the cell-free supernatant of this strain was purified in 4 steps: (1) precipitation with 70 % saturated ammonium sulfate, (2) elution on a reversed-phase cartridge using different concentrations of acetonitrile, (3) cation-exchange chromatography and (4) final purification by reversed-phase HPLC on a C8 column. The molecular mass of 3,329.5254 Da of the purified bacteriocin, determined by mass spectrometry, is nearly identical to that of peptide nisin Z. The activity of the purified bacteriocin was unaffected by pH (2.0-10.0), thermostable but was sensitive to proteolytic enzymes. The bacteriocin activity was stable after 8 weeks of storage at -20 °C and 7 weeks of storage at 4 °C, but decreased after 3 weeks of storage at 37 °C. It was stable when incubated for 1 month at 4 °C in 0-30 % NaCl. Inhibitory spectrum of this bacteriocin showed a wide range of activity against similar bacterial strains, food-spoilage and food-borne pathogens. L. lactis subsp. lactis KT2W2L was sensitive to kanamycin, penicillin and tetracycline but resistant to ampicillin, gentamicin and vancomycin. The fragment obtained after amplification of genomic DNA from L. lactis subsp. lactis KT2W2L, with specific primers for bacteriocin genes, presented 99 % homology to the nisin Z gene. PCR amplification demonstrated that L. lactis subsp. lactis KT2W2L does not harbor virulence genes cylA, cylB, efaAfs and esp. The bacteriocin and its producing strain may find application as bio-preservatives for reduction in food-spoilage and food-borne pathogens in food products.
Collapse
|
18
|
Molognoni L, de Sá Ploêncio LA, Valese AC, De Dea Lindner J, Daguer H. A simple and fast method for the inspection of preservatives in cheeses and cream by liquid chromatography- electrospray tandem mass spectrometry. Talanta 2016; 147:370-82. [DOI: 10.1016/j.talanta.2015.10.008] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2015] [Revised: 10/02/2015] [Accepted: 10/04/2015] [Indexed: 11/25/2022]
|
19
|
Safety assessment, genetic relatedness and bacteriocin activity of potential probiotic Lactococcus lactis strains from rainbow trout (Oncorhynchus mykiss, Walbaum) and rearing environment. Eur Food Res Technol 2015. [DOI: 10.1007/s00217-015-2493-z] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
|
20
|
Improved Pretreatment Method for Determination of Nisins A and Z and Monitoring in Cheese Using Liquid Chromatrography-Tandem Mass Spectrometry. FOOD ANAL METHOD 2015. [DOI: 10.1007/s12161-015-0158-y] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
|
21
|
Ko KY, Park SR, Lee CA, Kim M. Analysis method for determination of nisin A and nisin Z in cow milk by using liquid chromatography-tandem mass spectrometry. J Dairy Sci 2015; 98:1435-42. [DOI: 10.3168/jds.2014-8452] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2014] [Accepted: 08/14/2014] [Indexed: 11/19/2022]
|
22
|
Application of a nisin Z-producing Lactococcus lactis subsp. lactis KT2W2L isolated from brackish water for biopreservation in cooked, peeled and ionized tropical shrimps during storage at 8 °C under modified atmosphere packaging. Eur Food Res Technol 2015. [DOI: 10.1007/s00217-015-2428-8] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
|
23
|
Sadiq S, Imran M, Hassan MN, Iqbal M, Zafar Y, Hafeez FY. Potential of bacteriocinogenic Lactococcus lactis subsp. lactis inhabiting low pH vegetables to produce nisin variants. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2014.05.018] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
|
24
|
Fuselli F, Guarino C, La Mantia A, Longo L, Faberi A, Marianella RM. Multi-detection of preservatives in cheeses by liquid chromatography–tandem mass spectrometry. J Chromatogr B Analyt Technol Biomed Life Sci 2012; 906:9-18. [DOI: 10.1016/j.jchromb.2012.07.035] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2012] [Revised: 07/26/2012] [Accepted: 07/31/2012] [Indexed: 10/28/2022]
|
25
|
Peng J, Zhang L, Gu ZH, Ding ZY, Shi GY. The role of nisin in fuel ethanol production with Saccharomyces cerevisiae. Lett Appl Microbiol 2012; 55:128-34. [PMID: 22691226 DOI: 10.1111/j.1472-765x.2012.03275.x] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Abstract
AIMS To investigate the effects of nisin on lactobacilli contamination of yeast during ethanol fermentation and to determine the appropriate concentration required to control the growth of selected lactobacilli in a YP/glucose media fermentation model. METHODS AND RESULTS The lowest concentration of nisin tested (5 IU ml(-1) ) effectively controlled the contamination of YP/glucose media with 10(6) CFU ml(-1) lactobacilli. Lactic acid yield decreased from 5.0 to 2. 0 g l(-1) and potential ethanol yield losses owing to the growth and metabolism of Lactobacillus plantarum and Lactobacillus brevis were reduced by 11 and 7.8%, respectively. Approximately, equal concentrations of lactic acid were produced by Lact. plantarum and Lact. brevis in the presence of 5 and 2 IU ml(-1) nisin, respectively, thus demonstrating the relatively higher nisin sensitivity of Lact. brevis for the strains in this study. No differences were observed in the final ethanol concentrations produced by yeast in the absence of bacteria at any of the nisin concentrations tested. CONCLUSIONS Metabolism of contaminating bacteria was reduced in the presence of 5 IU ml(-1) nisin, resulting in reduced lactic acid production and increased ethanol production by the yeast. SIGNIFICANCE AND IMPACT OF THE STUDY Bacteriocins represent an alternative to the use of antibiotics for the control of bacterial contamination in fuel ethanol plants and may be important in preventing the emergence of antibiotic-resistant contaminating strains.
Collapse
Affiliation(s)
- J Peng
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi, China
| | | | | | | | | |
Collapse
|
26
|
Liu W, Chan ASH, Liu H, Cochrane SA, Vederas JC. Solid supported chemical syntheses of both components of the lantibiotic lacticin 3147. J Am Chem Soc 2011; 133:14216-9. [PMID: 21848315 DOI: 10.1021/ja206017p] [Citation(s) in RCA: 82] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
Lantibiotics are antimicrobial peptides produced by bacteria. Some are employed for food preservation, whereas others have therapeutic potential due to their activity against organisms resistant to current antibiotics. They are ribosomally synthesized and posttranslationally modified by dehydration of serine and threonine residues followed by attack of thiols of cysteines to form monosulfide lanthionine and methyllanthionine rings, respectively. Chemical synthesis of peptide analogues is a powerful method to verify stereochemistry and access structure-activity relationships. However, solid supported synthesis of lantibiotics has been difficult due to problems in generating lanthionines and methyllanthionines with orthogonal protection and good stereochemical control. We report the solid-phase syntheses of both peptides of a two-component lantibiotic, lacticin 3147. Both successive and interlocking ring systems were synthesized on-resin, thereby providing a general methodology for this family of natural products.
Collapse
Affiliation(s)
- Wei Liu
- Department of Chemistry, University of Alberta, Edmonton, Alberta, Canada T6G 2G2
| | | | | | | | | |
Collapse
|