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Huang X, Jing H, Du X, Wang L, Kou X, Liu Z, Wu S, Wang H. Electrostatically self-assembled filamentous sodium alginate/ε-polylysine fiber with antibacterial, bioadhesion and biocompatible in suturing wound. Int J Biol Macromol 2022; 200:1-11. [PMID: 34968544 DOI: 10.1016/j.ijbiomac.2021.12.133] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2021] [Revised: 12/04/2021] [Accepted: 12/20/2021] [Indexed: 01/13/2023]
Abstract
In the work, a novel filamentou sodium alginate (SA) /ε-polylysine (PL) fiber with excellent mechanical properties and controllable sizes is prepared in an efficient and environmentally friendly manner via continuous pulling of an electrostatically assembled SA/PL composites at the contact interface of aqueous solutions of cationic polyelectrolyte ε-PL and anionic natural polysaccharide SA. The SA/PL fiber exhibits good antibacterial activity, low cytotoxicity, anti-hemolysis, bioadhesion, and environmental friendliness due to its natural raw materials and green preparation process. In vivo experiments have shown that the SA/PL fiber can promote the healing and repair of skin wounds on the backs of mice via resistance to pathogen infection, reduction of inflammation, and anti-allogeneic allergy of the wound. In summary, these results demonstrate that the SA/PL fiber is a green and biosafe multifunctional natural polymer material, with potential applications in suturing wound.
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Affiliation(s)
- Xin Huang
- The State Key Laboratory of Food Science & Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Perfume and Aroma Technology, Shanghai Insititue of Technology, Shanghai 201418, China
| | - Huijuan Jing
- The State Key Laboratory of Food Science & Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Xiaojing Du
- The State Key Laboratory of Food Science & Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Li Wang
- The State Key Laboratory of Food Science & Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Xingran Kou
- School of Perfume and Aroma Technology, Shanghai Insititue of Technology, Shanghai 201418, China
| | - Zhonghua Liu
- College of Horticulture, Hu'nan Agricultural University, Changsha, Hunan 410128, China
| | - Shijia Wu
- The State Key Laboratory of Food Science & Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China.
| | - Hongxin Wang
- The State Key Laboratory of Food Science & Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China.
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Lan WQ, Liu L, Zhang NN, Huang X, Weng ZM, Xie J. Effects of ε-polylysine and rosemary extract on the quality of large yellow croaker (Pseudosciaena crocea) stored on ice at 4 ± 1°C. J Food Biochem 2020; 44:e13418. [PMID: 32776382 DOI: 10.1111/jfbc.13418] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2020] [Revised: 07/10/2020] [Accepted: 07/11/2020] [Indexed: 01/01/2023]
Abstract
To evaluate the quality changes in large yellow croaker (Pseudosciaena crocea) with ε-polylysine and rosemary extract stored on ice at 4 ± 1°C. About 0.1% ε-polylysine (PL) and 0.2% rosemary extract (RE) were individually or in combination with each other were treated with samples. Samples treated with deionized water were regarded as control check (CK) group. Physicochemical (texture profile analysis (TPA), pH, total volatile basis nitrogen (TVB-N), thiobarbituric acid (TBA)), endogenous enzyme activity (cathepsin B and D), proteolytic degradation (Trichloroacetic Acid (TCA)-soluble peptides and Sodium Salt-polyacrylamide gel electrophoresis (SDS-PAGE)), microbiological (Total viable count (TVC), Shewanella bacteria count, Pseudomonas bacteria count, Psychrophilic bacteria count) and sensory evaluation were conducted during the whole storage. As a result, PL + RE could delay the increase in pH, TVB-N, TBA value, and improve the texture attributes compared with the CK group. In addition, PL + RE could inhibit cathepsin B and D activities, protein degradation, and microbial growth effectively. Moreover, the shelf life of samples could be prolonged at least 4 days when compared with the CK group according to the quality index method (QIM) and physicochemical assay, indicating that the PL + RE treatment could maintain the quality of large yellow croaker more effectively. PRACTICAL APPLICATIONS: The preservation of fish is becoming increasingly important in aquatic products. According to the fence theory, a combination of biopreservatives with different functions could be used to maintain the freshness synergistically. Furthermore, this research indicates that the combination of ε-polylysine and rosemary extract, a promising method for the preservation of aquatic products, could slow down the deterioration of large yellow croaker and prolong its shelf life.
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Affiliation(s)
- Wei-Qing Lan
- Shanghai Ocean University College of Food Science and Technology, Shanghai, China
- Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center, National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, China
| | - Lin Liu
- Shanghai Ocean University College of Food Science and Technology, Shanghai, China
| | - Nan-Nan Zhang
- Shanghai Ocean University College of Food Science and Technology, Shanghai, China
| | - Xia Huang
- Shanghai Ocean University College of Food Science and Technology, Shanghai, China
| | - Zhong-Ming Weng
- Shanghai Ocean University College of Food Science and Technology, Shanghai, China
| | - Jing Xie
- Shanghai Ocean University College of Food Science and Technology, Shanghai, China
- Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center, National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, China
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Ma Z, Stanford K, Bie XM, Niu YD, McAllister TA. Effects of Beef Juice on Biofilm Formation by Shiga Toxin-Producing Escherichia coli on Stainless Steel. Foodborne Pathog Dis 2019; 17:235-242. [PMID: 31809192 DOI: 10.1089/fpd.2019.2716] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022] Open
Abstract
Shiga toxin-producing Escherichia coli (STEC) are a leading cause of foodborne illnesses worldwide, with beef and beef products as a common food reservoir. STEC strains may be present in beef-processing environments in the form of biofilms. The exudate of raw beef, also referred to as beef juice, has been identified as an important source of bacterial contamination on food-processing surfaces. This study applied beef juice as a food-based model to study its effects on biofilm formation of six STEC isolates on stainless steel. Crystal violet staining and cell enumeration demonstrated that beef juice inhibited the biofilm formation of strains O113, O145, and O91 up to 24 h at 22°C, but that biofilm increased (p < 0.05) thereafter over 72 h. Biofilms formed by O157, O111, and O45 were not affected by the addition of beef juice over the whole incubation period. Electron microscopy showed that the morphology of biofilm cells was altered and more extracellular matrix was produced with beef juice than with M9 medium. The present study demonstrated that beef juice residues on stainless steel can enhance biofilm formation of some STEC strains. Thorough and frequent cleaning of meat residues and exudate during meat production and handling is critical to reduce STEC biofilm formation even at 13°C.
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Affiliation(s)
- Zhi Ma
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China.,Agriculture and Agri-Food Canada, Lethbridge Research and Development Centre, Lethbridge, Canada.,Alberta Agriculture and Forestry, Lethbridge, Canada
| | - Kim Stanford
- Alberta Agriculture and Forestry, Lethbridge, Canada
| | - Xiao M Bie
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Yan D Niu
- Faculty of Veterinary Medicine, University of Calgary, Calgary, Canada
| | - Tim A McAllister
- Agriculture and Agri-Food Canada, Lethbridge Research and Development Centre, Lethbridge, Canada
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ε-Polylysine Inhibits Shewanella putrefaciens with Membrane Disruption and Cell Damage. Molecules 2019; 24:molecules24203727. [PMID: 31623152 PMCID: PMC6832906 DOI: 10.3390/molecules24203727] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2019] [Revised: 10/10/2019] [Accepted: 10/14/2019] [Indexed: 12/22/2022] Open
Abstract
ε-Polylysine (ε-PL) was studied for the growth inhibition of Shewanella putrefaciens (S. putrefaciens). The minimal inhibitory concentration (MIC) of ε-PL against S. putrefaciens was measured by the broth dilution method, while the membrane permeability and metabolism of S. putrefaciens were assessed after ε-PL treatment. Additionally, growth curves, the content of alkaline phosphatase (AKP), the electrical conductivity (EC), the UV absorbance and scanning electron microscope (SEM) data were used to study cellular morphology. The impact of ε-PL on cell metabolism was also investigated by different methods, such as enzyme activity (peroxidase [POD], catalase [CAT], succinodehydrogenase [SDH] and malic dehydrogenase [MDH]) and cell metabolic activity. The results showed that the MIC of ε-PL against S. putrefaciens was 1.0 mg/mL. When S. putrefaciens was treated with ε-PL, the growth of the bacteria was inhibited and the AKP content, electrical conductivity and UV absorbance were increased, which demonstrated that ε-PL could damage the cell structure. The enzyme activities of POD, CAT, SDH, and MDH in the bacterial solution with ε-PL were decreased compared to those in the ordinary bacterial solution. As the concentration of ε-PL was increased, the enzyme activity decreased further. The respiratory activity of S. putrefaciens was also inhibited by ε-PL. The results suggest that ε-PL acts on the cell membrane of S. putrefaciens, thereby increasing membrane permeability and inhibiting enzyme activity in relation to respiratory metabolism and cell metabolism. This leads to inhibition of cell growth, and eventually cell death.
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Tuersuntuoheti T, Wang Z, Wang Z, Liang S, Li X, Zhang M. Review of the application of ε‐poly‐L‐lysine in improving food quality and preservation. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14153] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Affiliation(s)
- Tuohetisayipu Tuersuntuoheti
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing China
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University Beijing China
| | - Zhenhua Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing China
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University Beijing China
| | - Ziyuan Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing China
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University Beijing China
| | - Shan Liang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing China
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University Beijing China
| | - Xinping Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing China
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University Beijing China
| | - Min Zhang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing China
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University Beijing China
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Cheng T, Wang S. Modified atmosphere packaging pre-storage treatment for thermal control of E. coli ATCC 25922 in almond kernels assisted by radio frequency energy. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2018.11.011] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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7
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Jia Z, Li C, Fang T, Chen J. Predictive Modeling of the Effect of ε-Polylysine Hydrochloride on Growth and Thermal Inactivation of Listeria monocytogenes in Fish Balls. J Food Sci 2018; 84:127-132. [PMID: 30569471 DOI: 10.1111/1750-3841.14420] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2018] [Revised: 11/15/2018] [Accepted: 11/16/2018] [Indexed: 11/30/2022]
Abstract
This study aimed to evaluate the effect of ε-polylysine hydrochloride (ε-PLH) on the growth and thermal inactivation kinetics of Listeria monocytogenes in fish balls. Samples, supplemented with ε-PLH (0, 150, or 300 ppm, w/w), were inoculated with a three-strain cocktail of L. monocytogenes and incubated at constant temperatures of 3.4, 8, 12, or 16 °C for growth studies, or heated at 60, 62.5, 65, or 67.5 °C for thermal inactivation tests. The growth curves were fitted to the Huang primary model, and the Huang and Ratkowsky square-root models (SRM) were used as the secondary models to evaluate the effect of temperature on bacterial growth. The survival during heating was analyzed with a log-linear model. The results showed that, while the lag time of L. monocytogenes was affected by both ε-PLH concentration and temperature, the specific growth rate was unaffected by ε-PLH. Under the same temperature, a 10-time in increase of the lag time would be expected for every 565 ppm in the increase of ε-PLH concentration. Using the Ratkowsky SRM, the estimated nominal minimum growth temperature was -2.04 °C, while the minimum growth temperature was 0.29 °C when estimated with the Huang SRM. Validation at 10 °C showed that the Huang primary model, in combination with either the Huang or Ratkowsky SRM, could accurately predict the growth of L. monocytogenes. On the other hand, the thermal resistance of the pathogen was significantly reduced by increase in temperature or ε-PLH. The thermal z value of L. monocytogenes was 5.78 °C, and the ε-PLH z value was 1642 ppm. The results of this study showed that the combined application of ε-PLH and temperature can be used to control L. monocytogenes in fish balls and to improve food safety and reduce risks to public health.
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Affiliation(s)
- Zhen Jia
- the Fujian Agriculture and Forestry Univ., Fuzhou, 350002, China
| | - Changcheng Li
- the Fujian Agriculture and Forestry Univ., Fuzhou, 350002, China
| | - Ting Fang
- the Fujian Agriculture and Forestry Univ., Fuzhou, 350002, China
| | - Jinquan Chen
- the Fujian Agriculture and Forestry Univ., Fuzhou, 350002, China
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Ge Y, Wei M, Li C, Chen Y, Lv J, Meng K, Wang W, Li J. Reactive oxygen species metabolism and phenylpropanoid pathway involved in disease resistance against Penicillium expansum in apple fruit induced by ϵ-poly-l-lysine. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:5082-5088. [PMID: 29604076 DOI: 10.1002/jsfa.9046] [Citation(s) in RCA: 30] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/09/2017] [Revised: 03/10/2018] [Accepted: 03/27/2018] [Indexed: 05/13/2023]
Abstract
BACKGROUND Blue mould caused by Penicillium expansum comprises a notable disease of apple fruit during storage. ϵ-Poly-l-lysine (PL) consists of ϵ-amino and α-hydroxyl and has been used in food preservation. In the present study, apple fruits (cv. Fuji) were used to investigate the effects of PL dipping treatment, at different concentrations of PL, on the lesion diameter of fruit inoculated with P. expansum, aiming to screen the optimal concentration for controlling blue mould. The effects of PL at the optimal concentration on reactive oxygen species (ROS) metabolism and the phenylpropanoid pathway were also investigated. RESULTS The results indicated that 25, 50, 100 and 200 µL L-1 PL treatment significantly decreased the lesion diameter in apple fruit inoculated with P. expansum and the smallest lesion diameter was determined for 50 µL L-1 PL-treated fruits. The results also indicated that 50 µL L-1 PL treatment increased the hydrogen peroxide content and the activities of enzymes involved in ROS metabolism, including superoxide dismutase, catalase, ascorbate peroxidase, glutathione reductase and peroxidase in apple fruit. The activity of phenylalanine ammonia-lyase and the contents of lignin, total phenolic compounds and flavonoids were also enhanced by PL treatment. CONCLUSION The disease resistance to P. expansum in apple fruits enhanced by PL treatment is related to activating ROS metabolism and the phenylpropanoid pathway and the accumulation of antifungal compounds. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Yonghong Ge
- College of Food Science and Technology, Bohai University, Food Safety Key Laboratory of Liaoning Province, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, China
| | - Meilin Wei
- College of Food Science and Technology, Bohai University, Food Safety Key Laboratory of Liaoning Province, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, China
| | - Canying Li
- College of Food Science and Technology, Bohai University, Food Safety Key Laboratory of Liaoning Province, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, China
| | - Yanru Chen
- College of Food Science and Technology, Bohai University, Food Safety Key Laboratory of Liaoning Province, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, China
| | - Jingyi Lv
- College of Food Science and Technology, Bohai University, Food Safety Key Laboratory of Liaoning Province, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, China
| | - Kun Meng
- College of Food Science and Technology, Bohai University, Food Safety Key Laboratory of Liaoning Province, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, China
| | - Wenhui Wang
- Institute of Pomology, Chinese Academy of Agricultural Sciences, Xingcheng, China
| | - Jianrong Li
- College of Food Science and Technology, Bohai University, Food Safety Key Laboratory of Liaoning Province, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, China
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Djordjević J, Bošković M, Starčević M, Ivanović J, Karabasil N, Dimitrijević M, Lazić IB, Baltić MŽ. Survival of Salmonella spp. in minced meat packaged under vacuum and modified atmosphere. Braz J Microbiol 2018; 49:607-613. [PMID: 29449174 PMCID: PMC6066784 DOI: 10.1016/j.bjm.2017.09.009] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2016] [Revised: 09/18/2017] [Accepted: 09/23/2017] [Indexed: 11/20/2022] Open
Abstract
The effect of different modified atmosphere packaging regimes on the behavior of Salmonella spp. on minced meat was studied. Minced meat was experimentally contaminated with a Salmonella spp. cocktail (S. Enteritidis, S. Typhimurium, S. Infantis and S. Arizonae), packaged under vacuum or modified atmosphere with initial headspaces containing 20%O2/50%CO2/30%N2 and 20%O2/30%CO2/50%N2) and stored at 3±1°C for 12 days. Samples were analyzed for Salmonella spp., viable and lactic acid bacteria count every third day. Salmonella spp. counts decreased during storage in all packaging types, with reductions of about 1.5logCFU/g. A significant difference (p<0.01) was noted between Salmonella spp. counts in meat packaged in vacuum and modified atmospheres, although there was no significant difference in Salmonella spp. count between meat packaged in 50%CO2, and meat packaged in 30%CO2. At the end of the study, there were significant differences (p<0.01; p<0.05) in total viable and lactic acid bacterial counts between meat packaged in vacuum and modified atmosphere, and the lowest counts were noted in meat packaged in modified atmosphere with 50%CO2.
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Affiliation(s)
- Jasna Djordjević
- University of Belgrade, Faculty of Veterinary Medicine, Department of Food Hygiene and Technology of Animal Origin, Belgrade, Serbia.
| | - Marija Bošković
- University of Belgrade, Faculty of Veterinary Medicine, Department of Food Hygiene and Technology of Animal Origin, Belgrade, Serbia
| | - Marija Starčević
- University of Belgrade, Faculty of Veterinary Medicine, Department of Food Hygiene and Technology of Animal Origin, Belgrade, Serbia
| | - Jelena Ivanović
- University of Belgrade, Faculty of Veterinary Medicine, Department of Food Hygiene and Technology of Animal Origin, Belgrade, Serbia
| | - Nedjeljko Karabasil
- University of Belgrade, Faculty of Veterinary Medicine, Department of Food Hygiene and Technology of Animal Origin, Belgrade, Serbia
| | - Mirjana Dimitrijević
- University of Belgrade, Faculty of Veterinary Medicine, Department of Food Hygiene and Technology of Animal Origin, Belgrade, Serbia
| | | | - Milan Ž Baltić
- University of Belgrade, Faculty of Veterinary Medicine, Department of Food Hygiene and Technology of Animal Origin, Belgrade, Serbia
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Cheng T, Wang S. Influence of storage temperature/time and atmosphere on survival and thermal inactivation of Escherichia coli ATCC 25922 inoculated to almond powder. Food Control 2018. [DOI: 10.1016/j.foodcont.2017.11.029] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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11
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Luz C, Calpe J, Saladino F, Luciano FB, Fernandez‐Franzón M, Mañes J, Meca G. Antimicrobial packaging based on ɛ-polylysine bioactive film for the control of mycotoxigenic fungi in vitro and in bread. J FOOD PROCESS PRES 2018; 42:e13370. [PMID: 29456275 PMCID: PMC5811908 DOI: 10.1111/jfpp.13370] [Citation(s) in RCA: 33] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2017] [Revised: 03/28/2017] [Accepted: 04/07/2017] [Indexed: 12/01/2022]
Abstract
ɛ-Poly-l-lysine (ɛ-PL) is a cationic peptide with a broad-spectrum antimicrobial activity. This study investigates the use of ɛ-PL as natural antimicrobial to inhibit fungal growth and to reduce aflatoxins (AFs) production. Antifungal activity of starch biofilms with different concentrations of ɛ-Poly-l-lysine (ɛ-PL) was determined in solid medium against Aspergillus parasiticus (AFs producer) and Penicillium expansum. Then, biofilms were tested as antimicrobial devices for the preservation of bread loaf inoculated with A. parasiticus CECT 2681 and P. expansum CECT 2278. Shelf life and AFs content were examined. Biofilms with concentrations of ɛ-PL less than 1.6 mg/cm2 showed no fungal growth inhibition in solid medium, while the antifungal activity of the films with greater than 1.6 mg/cm2 of ɛ-PL was dose dependent. The shelf life of bread inoculated with A. parasiticus was increased by 1 day with the use of films containing 1.6-6.5 mg ɛ-PL/cm2, while shelf life of bread tainted with P. expansum was increased by 3 day with 6.5 mg ɛ-PL/cm2. AFs production was greatly inhibited by ɛ-PL biofilms (93-100%). Thus, ɛ-PL biofilms could be potentially used as antimicrobial device during bread storage as a natural alternative to the synthetic preservatives. Practical applications Ɛ-Polylysin is a natural substance from microbial metabolism. Polylysine has a function to prevent a microbe from proliferating by ionic adsorption in the microbe. ɛ-polylysine has a wide antibacterial spectrum and has an obvious lethal effect on Gram-positive and Gram-negative bacteria, yeast, mold, viruses, etc. It has a good antibacterial effect on the Gram-negative bacteria E. coli and Salmonellae, which are difficult to control with other natural preservatives. ɛ-Polylysine has already been used generally as a food additive in Japan, Korea and other part of world. In the United States, FDA has recognized the polylysine as a GRAS material. Considered the positive results obtained in the study, this compound could be used for the production of antimicrobial biofilms, applied as separator slices in the loaf bread production, to prevent the growth of the mycotoxigenic fungi A. parasiticus and P. expansum, contributing to reduce the use of the synthetically preservatives in bakery industry and also of the negative impact that these compounds could generate on the health of the end users.
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Affiliation(s)
- C. Luz
- Laboratory of Food Chemistry and Toxicology, Faculty of PharmacyUniversity of Valencia, Av. Vicent Andrés Estellés s/nBurjassot, 46100Spain
| | - J. Calpe
- Laboratory of Food Chemistry and Toxicology, Faculty of PharmacyUniversity of Valencia, Av. Vicent Andrés Estellés s/nBurjassot, 46100Spain
| | - F. Saladino
- Laboratory of Food Chemistry and Toxicology, Faculty of PharmacyUniversity of Valencia, Av. Vicent Andrés Estellés s/nBurjassot, 46100Spain
| | - Fernando B. Luciano
- School of Life SciencesPontifícia Universidade Católica do ParanáCuritibaParanáBrasil
| | - M. Fernandez‐Franzón
- Laboratory of Food Chemistry and Toxicology, Faculty of PharmacyUniversity of Valencia, Av. Vicent Andrés Estellés s/nBurjassot, 46100Spain
| | - J. Mañes
- Laboratory of Food Chemistry and Toxicology, Faculty of PharmacyUniversity of Valencia, Av. Vicent Andrés Estellés s/nBurjassot, 46100Spain
| | - G. Meca
- Laboratory of Food Chemistry and Toxicology, Faculty of PharmacyUniversity of Valencia, Av. Vicent Andrés Estellés s/nBurjassot, 46100Spain
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13
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Antimicrobial ε-poly-l-lysine induced changes in cell membrane compositions and properties of Saccharomyces cerevisiae. Food Control 2016. [DOI: 10.1016/j.foodcont.2015.09.018] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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14
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Sukumaran AT, Nannapaneni R, Kiess A, Sharma CS. Reduction of Salmonella on chicken breast fillets stored under aerobic or modified atmosphere packaging by the application of lytic bacteriophage preparation SalmoFreshTM. Poult Sci 2015; 95:668-75. [PMID: 26706362 DOI: 10.3382/ps/pev332] [Citation(s) in RCA: 46] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2015] [Accepted: 09/14/2015] [Indexed: 01/12/2023] Open
Abstract
The present study evaluated the efficacy of recently approved Salmonella lytic bacteriophage preparation (SalmoFresh™) in reducing Salmonella on chicken breast fillets, as a surface and dip application. The effectiveness of phage in combination with modified atmosphere packaging (MAP) and the ability of phage preparation in reducing Salmonella on chicken breast fillets at room temperature was also evaluated. Chicken breast fillets inoculated with a cocktail of Salmonella Typhimurium, S. Heidelberg, and S. Enteritidis were treated with bacteriophage (10(9) PFU/mL) as either a dip or surface treatment. The dip-treated samples were stored at 4°C aerobically and the surface-treated samples were stored under aerobic and MAP conditions (95% CO2/5% O2) at 4°C for 7 d. Immersion of Salmonella-inoculated chicken breast fillets in bacteriophage solution reduced Salmonella (P < 0.05) by 0.7 and 0.9 log CFU/g on d 0 and d 1 of storage, respectively. Surface treatment with phage significantly (P < 0.05) reduced Salmonella by 0.8, 0.8, and 1 log CFU/g on d 0, 1, and 7 of storage, respectively, under aerobic conditions. Higher reductions in Salmonella counts were achieved on chicken breast fillets when the samples were surface treated with phage and stored under MAP conditions. The Salmonella counts were reduced by 1.2, 1.1, and 1.2 log CFU/g on d 0, 1, and 7 of storage, respectively. Bacteriophage surface application on chicken breast fillets stored at room temperature reduced the Salmonella counts by 0.8, 0.9, and 0.4 log CFU/g after 0, 4, and 8 h, respectively, compared to the untreated positive control. These findings indicate that lytic phage preparation was effective in reducing Salmonella on chicken breast fillets stored under aerobic and modified atmosphere conditions.
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Affiliation(s)
- Anuraj T Sukumaran
- Poultry Science Department, Mississippi State University, Mississippi State
| | - Rama Nannapaneni
- Department of Food Science, Nutrition and Health Promotion, Mississippi State University, Mississippi State
| | - Aaron Kiess
- Poultry Science Department, Mississippi State University, Mississippi State
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15
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Hyldgaard M, Meyer RL, Peng M, Hibberd AA, Fischer J, Sigmundsson A, Mygind T. Binary combination of epsilon-poly-l-lysine and isoeugenol affect progression of spoilage microbiota in fresh turkey meat, and delay onset of spoilage in Pseudomonas putida challenged meat. Int J Food Microbiol 2015; 215:131-42. [DOI: 10.1016/j.ijfoodmicro.2015.09.014] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2015] [Revised: 09/07/2015] [Accepted: 09/21/2015] [Indexed: 12/22/2022]
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16
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The combined efficacy of carvacrol and modified atmosphere packaging on the survival of Salmonella, Campylobacter jejuni and lactic acid bacteria on Turkey breast cutlets. Food Microbiol 2015; 49:134-41. [DOI: 10.1016/j.fm.2015.01.010] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2014] [Revised: 01/27/2015] [Accepted: 01/29/2015] [Indexed: 11/23/2022]
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