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Dezaki FS, Narimani T, Ghanadian M, Bidram E, Poursina F. Antimicrobial and antibiofilm effects of cyclic dipeptide-rich fraction from Lactobacillus plantarum loaded on graphene oxide nanosheets. Front Microbiol 2024; 15:1391039. [PMID: 39286346 PMCID: PMC11402667 DOI: 10.3389/fmicb.2024.1391039] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2024] [Accepted: 08/20/2024] [Indexed: 09/19/2024] Open
Abstract
Introduction One effective method to combat bacterial infections is by using bacteria itself as a weapon. Lactobacillus is a type of fermenting bacterium that has probiotic properties and has demonstrated antimicrobial benefits against other bacteria. Cyclodipeptides (CDPs), present in the supernatant of Lactobacillus, possess several antimicrobial properties. Methods In this study, the CDP fraction was isolated from the supernatant of Lactobacillus plantarum (L. plantarum). This fraction was then loaded onto graphene oxide nanosheets (GO NSs). The study assessed the substance's ability to inhibit bacterial growth by using the minimum inhibitory concentration (MIC) method on A. baumannii and S. aureus strains that were obtained from clinical samples. To determine the substance's impact on biofilm formation, the microtiter plate method was used. Moreover, the checkerboard technique was employed to explore the potential synergistic effects of these two substances. Results and discussion According to the study, the minimum inhibitory concentration (MIC) of the desired compound was found to be 1.25 mg/mL against S. aureus and 2.5 mg/mL against A. baumannii. Furthermore, at a concentration of 10 mg/mL, the compound prevented 81.6% (p < 0.01) of biofilm production in A. baumannii, while at a concentration of 1.25 mg/mL, it prevented 47.5% (p < 0.05) of biofilm production in S. aureus. The study also explored the synergistic properties of two compounds using the checkerboard method. Conclusion In general, we found that GO NSs possess antimicrobial properties and enhance cyclodipeptides' activity against S. aureus and A. baumannii.
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Affiliation(s)
- Farid Shirmardi Dezaki
- Department of Microbiology, School of Medicine, Isfahan University of Medical Sciences, Isfahan, Iran
| | - Tahmineh Narimani
- Department of Microbiology, School of Medicine, Isfahan University of Medical Sciences, Isfahan, Iran
| | - Mustafa Ghanadian
- Isfahan Pharmaceutical Sciences Research Center, Isfahan University of Medical Sciences, Isfahan, Iran
| | - Elham Bidram
- Biosensor Research Center (BRC), Department of Biomaterials, Nanotechnology, and Tissue Engineering, School of Advanced Technologies in Medicine, Isfahan University of Medical Sciences (IUMS), Isfahan, Iran
| | - Farkhondeh Poursina
- Department of Microbiology, School of Medicine, Isfahan University of Medical Sciences, Isfahan, Iran
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2
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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.
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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.
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3
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Rao S, Jia C, Lu X, Yu Y, Wang Z, Yang Z. Acid-Heat-Induced Fabrication of Nisin-Loaded Egg White Protein Nanoparticles: Enhanced Structural and Antibacterial Stability. Foods 2024; 13:1741. [PMID: 38890971 PMCID: PMC11172011 DOI: 10.3390/foods13111741] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2024] [Revised: 05/23/2024] [Accepted: 05/28/2024] [Indexed: 06/20/2024] Open
Abstract
As a natural cationic peptide, Nisin is capable of widely inhibiting the growth of Gram-positive bacteria. However, it also has drawbacks such as its antimicrobial activity being susceptible to environmental factors. Nano-encapsulation can improve the defects of nisin in food applications. In this study, nisin-loaded egg white protein nanoparticles (AH-NEn) were prepared in fixed ultrasound-mediated under pH 3.0 and 90 °C. Compared with the controls, AH-NEn exhibited smaller particle size (112.5 ± 2.85 nm), smaller PDI (0.25 ± 0.01), larger Zeta potential (24 ± 1.18 mV), and higher encapsulation efficiency (91.82%) and loading capacity (45.91%). The turbidity and Fourier transform infrared spectroscopy (FTIR) results indicated that there are other non-covalent bonding interactions between the molecules of AH-NEn besides the electrostatic forces, which accounts for the fact that it is structurally more stable than the controls. In addition, by the results of fluorescence intensity, differential scanning calorimetry (DSC), and X-ray diffraction (XRD), it was shown that thermal induction could improve the solubility, heat resistance, and encapsulation of nisin in the samples. In terms of antimicrobial function, acid-heat induction did not recede the antimicrobial activity of nisin encapsulated in egg white protein (EWP). Compared with free nisin, the loss rate of bactericidal activity of AH-NEn was reduced by 75.0% and 14.0% following treatment with trypsin or a thermal treatment at 90 °C for 30 min, respectively.
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Affiliation(s)
- Shengqi Rao
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China; (S.R.); (C.J.); (X.L.); (Y.Y.); (Z.W.)
| | - Caochen Jia
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China; (S.R.); (C.J.); (X.L.); (Y.Y.); (Z.W.)
| | - Xiangning Lu
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China; (S.R.); (C.J.); (X.L.); (Y.Y.); (Z.W.)
| | - Yisheng Yu
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China; (S.R.); (C.J.); (X.L.); (Y.Y.); (Z.W.)
| | - Zhirong Wang
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China; (S.R.); (C.J.); (X.L.); (Y.Y.); (Z.W.)
| | - Zhenquan Yang
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China; (S.R.); (C.J.); (X.L.); (Y.Y.); (Z.W.)
- Jiangsu Key Laboratory of Zoonosis, Yangzhou 225009, China
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4
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Wang J, Liu R, Huang X, Bao Y, Wang X, Yi H, Lu Y. The Effect of Nanoscale Modification of Nisin by Different Milk-Derived Proteins on Its Physicochemical Properties and Antibacterial Activity. Foods 2024; 13:1606. [PMID: 38890836 PMCID: PMC11171616 DOI: 10.3390/foods13111606] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2024] [Revised: 05/15/2024] [Accepted: 05/16/2024] [Indexed: 06/20/2024] Open
Abstract
Nisin is used as a natural food preservative because of its broad-spectrum antimicrobial activity against Gram-positive bacteria. However, free nisin is susceptible to various factors that reduce its antimicrobial activity. Milk protein, a protein derived from milk, has self-assembly properties and is a good carrier of bioactive substances. In this study, lactoferrin-nisin nanoparticles (L-N), bovine serum albumin-nisin nanoparticles (B-N), and casein-nisin nanoparticles (C-N) were successfully prepared by a self-assembly technique, and then their properties were investigated. The studies revealed that lactoferrin (LF) and nisin formed L-N mainly through hydrophobic interactions and hydrogen bonding, and L-N had the best performance. The small particle size (29.83 ± 2.42 nm), dense reticular structure, and good thermal stability, storage stability, and emulsification of L-N laid a certain foundation for its application in food. Further bacteriostatic studies showed that L-N enhanced the bacteriostatic activity of nisin, with prominent inhibitory properties against Listeria monocytogenes, Staphylococcus aureus, and Bacillus cereus, which mainly disrupted the cell membrane of the bacteria. The above results broaden our understanding of milk protein-nisin nanoparticles, while the excellent antibacterial activity of L-N makes it promising for application as a novel food preservative, which will help to improve the bioavailability of nisin in food systems.
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Affiliation(s)
- Jing Wang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (J.W.); (R.L.); (X.H.); (Y.B.); (X.W.)
| | - Rui Liu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (J.W.); (R.L.); (X.H.); (Y.B.); (X.W.)
| | - Xiaoyang Huang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (J.W.); (R.L.); (X.H.); (Y.B.); (X.W.)
| | - Yuexin Bao
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (J.W.); (R.L.); (X.H.); (Y.B.); (X.W.)
| | - Xiaohong Wang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (J.W.); (R.L.); (X.H.); (Y.B.); (X.W.)
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, Huazhong Agricultural University, Wuhan 430070, China
| | - Huaxi Yi
- College of Food Science and Engineering, Ocean University of China, Qingdao 266000, China;
| | - Youyou Lu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (J.W.); (R.L.); (X.H.); (Y.B.); (X.W.)
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, Huazhong Agricultural University, Wuhan 430070, China
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5
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Elsherif WM, Hassanien AA, Zayed GM, Kamal SM. Natural approach of using nisin and its nanoform as food bio-preservatives against methicillin resistant Staphylococcus aureus and E.coli O157:H7 in yoghurt. BMC Vet Res 2024; 20:192. [PMID: 38734600 PMCID: PMC11088153 DOI: 10.1186/s12917-024-03985-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2023] [Accepted: 03/21/2024] [Indexed: 05/13/2024] Open
Abstract
BACKGROUND Natural antimicrobial agents such as nisin were used to control the growth of foodborne pathogens in dairy products. The current study aimed to examine the inhibitory effect of pure nisin and nisin nanoparticles (nisin NPs) against methicillin resistant Staphylococcus aureus (MRSA) and E.coli O157:H7 during the manufacturing and storage of yoghurt. Nisin NPs were prepared using new, natural, and safe nano-precipitation method by acetic acid. The prepared NPs were characterized using zeta-sizer and transmission electron microscopy (TEM). In addition, the cytotoxicity of nisin NPs on vero cells was assessed using the 3-(4,5-Dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide (MTT) assay. The minimum inhibitory concentrations (MICs) of nisin and its nanoparticles were determined using agar well-diffusion method. Further, fresh buffalo's milk was inoculated with MRSA or E.coli O157:H7 (1 × 106 CFU/ml) with the addition of either nisin or nisin NPs, and then the inoculated milk was used for yoghurt making. The organoleptic properties, pH and bacterial load of the obtained yoghurt were evaluated during storage in comparison to control group. RESULTS The obtained results showed a strong antibacterial activity of nisin NPs (0.125 mg/mL) against MRSA and E.coli O157:H7 in comparison with control and pure nisin groups. Notably, complete eradication of MRSA and E.coli O157:H7 was observed in yoghurt formulated with nisin NPs after 24 h and 5th day of storage, respectively. The shelf life of yoghurt inoculated with nisin nanoparticles was extended than those manufactured without addition of such nanoparticles. CONCLUSIONS Overall, the present study indicated that the addition of nisin NPs during processing of yoghurt could be a useful tool for food preservation against MRSA and E.coli O157:H7 in dairy industry.
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Affiliation(s)
- Walaa M Elsherif
- Certified Food Lab, Nanotechnology Research and Synthesis Unit, Animal Health Research Institute (AHRI), Agriculture Research Center (ARC), Assiut,, Egypt
- Faculty of Health Sciences Technology, New Assiut Technological University (NATU), Assiut, Egypt
| | - Alshimaa A Hassanien
- Department of Zoonoses, Faculty of Veterinary Medicine, Sohag University, Sohag, Egypt
| | - Gamal M Zayed
- Faculty of Health Sciences Technology, New Assiut Technological University (NATU), Assiut, Egypt
- Department of Pharmaceutics and Pharmaceutical Technology, Al-Azhar University, Assiut, Egypt
| | - Sahar M Kamal
- Department of Food Hygiene, Safety and Technology, Faculty of Veterinary Medicine, Assiut University, Assiut, Egypt.
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6
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Gaikwad D, Sutar R, Patil D. Polysaccharide mediated nanodrug delivery: A review. Int J Biol Macromol 2024; 261:129547. [PMID: 38278399 DOI: 10.1016/j.ijbiomac.2024.129547] [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: 05/03/2023] [Revised: 01/02/2024] [Accepted: 01/15/2024] [Indexed: 01/28/2024]
Abstract
Polysaccharides have drawn a lot of attention due to their potential as carriers for drugs and other bioactive chemicals. In drug delivery systems, natural macromolecules such as polysaccharides are widely utilized as polymers. This utilization extends to various polysaccharides employed in the development of nanoparticles for medicinal administration, with the goal of enhancing therapeutic efficacy while minimizing side effects. This study not only offers an overview of the existing challenges faced by these materials but also provides detailed information on key polysaccharides expertly engineered into nanoparticles. Noteworthy examples include Bael Fruit Gum, Guar Gum, Pectin, Agar, Cellulose, Alginate, Chitin, and Gum Acacia, each selected for their distinctive properties and strategically integrated into nanoparticles. The exploration of these natural macromolecules illuminates their diverse applications and underscores their potential as effective carriers in drug delivery systems. By delving into the unique attributes of each polysaccharide, this review aims to contribute valuable insights to the ongoing advancements in nanomedicine and pharmaceutical technologies. The overarching objective of this review research is to assess the utilization and comprehension of polysaccharides in nanoapplications, further striving to promote their continued integration in contemporary therapeutics and industrial practices.
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Affiliation(s)
- Dinanath Gaikwad
- Department of Pharmaceutics, Bharati Vidyapeeth College of Pharmacy, Kolhapur, Maharashtra State 416013, India.
| | - Ravina Sutar
- Department of Pharmaceutics, Bharati Vidyapeeth College of Pharmacy, Kolhapur, Maharashtra State 416013, India
| | - Dhanashri Patil
- Department of Quality Assurance, Bharati Vidyapeeth College of Pharmacy, Kolhapur, Maharashtra State 416013, India
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Elbanna AM, Sabala RF, Abd-Elghany SM, Imre K, Morar A, Herman V, Sallam KI. Nisin and Organic Acid Salts Improved the Microbial Quality, Extended the Shelf Life, and Maintained the Sensory Attributes of Semidry Beef Luncheon Marketed at Adverse (35-40 °C) Ambient Summer Temperatures. Foods 2023; 12:4283. [PMID: 38231702 DOI: 10.3390/foods12234283] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2023] [Revised: 11/20/2023] [Accepted: 11/24/2023] [Indexed: 01/19/2024] Open
Abstract
Semidry beef luncheon may undergo deteriorative changes during storage at ambient temperatures in tropical and subtropical regions including Egypt. This study was conducted in a meat plant in Egypt with the aim of overcoming the economic losses from the returns of spoiled unsold beef luncheon displayed in grocery stores at adverse summer temperatures of 37 °C or more. Ten approaches were applied using different preservatives, comprising sodium nitrite, nisin, potassium sorbate, and organic acid salts (a combination of sodium lactate, sodium acetate, and sodium diacetate). In addition, the product was cooked at different temperatures and was stored for 21 days at 37 °C, during which time the shelf life, microbial quality, pH, and sensory attributes were investigated. By Day 21 of storage, the luncheon contained 50 mg/kg sodium nitrite, 25 mg/kg nisin, and 1000 mg/kg organic acid salts and, when cooked at a final core temperature of 92 °C, exhibited reductions in aerobic plate count, anaerobic plate count, lactic acid bacterial count, and mold and yeast counts by 4.32, 3.54, 3.47, and 1.89 log10 CFU/g, respectively, when compared with the control. The sensory attributes and pH were also maintained in the final products of such treatment, with no product return and the avoidance of economic loss. This study presents a novel approach for solving the major problem of the deteriorative changes that occur in semidry luncheon sausage and similar meat products which require rejection with a huge economic loss, especially in tropical and semitropical areas of the world that have similar problems of high climatic temperatures and a low availability of energy or technological resources.
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Affiliation(s)
- Ahmed Medhat Elbanna
- Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Mansoura University, Mansoura 35516, Egypt
| | - Rana Fahmi Sabala
- Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Mansoura University, Mansoura 35516, Egypt
| | - Samir Mohammed Abd-Elghany
- Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Mansoura University, Mansoura 35516, Egypt
| | - Kálmán Imre
- Department of Animal Production and Veterinary Public Health, Faculty of Veterinary Medicine, University of Life Sciences "King Mihai I" from Timișoara, 300645 Timișoara, Romania
| | - Adriana Morar
- Department of Animal Production and Veterinary Public Health, Faculty of Veterinary Medicine, University of Life Sciences "King Mihai I" from Timișoara, 300645 Timișoara, Romania
| | - Viorel Herman
- Department of Infectious Diseases and Preventive Medicine, Faculty of Veterinary Medicine, University of Life Sciences "King Mihai I" from Timişoara, 300645 Timișoara, Romania
| | - Khalid Ibrahim Sallam
- Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Mansoura University, Mansoura 35516, Egypt
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Çelen T, Anumudu C, Miri T, Onyeaka H, Fernandez-Trillo P. Nisin:Carboxymethylcellulose polyion complex (PIC) nanoparticles. Preparation and antimicrobial activity. Carbohydr Polym 2023; 317:121032. [PMID: 37364941 DOI: 10.1016/j.carbpol.2023.121032] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2022] [Revised: 05/02/2023] [Accepted: 05/15/2023] [Indexed: 06/28/2023]
Abstract
Nisin is a cationic antimicrobial peptide used as a natural food preservative against gram-positive bacteria. However, nisin is degraded following interaction with food components. Here, we report the first use of Carboxymethylcellulose (CMC), a versatile and affordable food additive, to protect nisin and extend its antimicrobial activity. First, we optimized the methodology by considering the effect of nisin:CMC ratio, pH, and, especially, the degree of substitution of CMC. In particular, we show here how these parameters affected the size, charge, and, notably, the encapsulation efficiency of these nanomaterials. This way, optimized formulations contained over 60 % w/w in nisin while encapsulating ∼90 % of the nisin used. We then show that these new nanomaterials inhibited the growth of Staphylococcus aureus, a major foodborne pathogen, using milk as a representative food matrix. Remarkably, this inhibitory effect was observed with one-tenth of the concentration of nisin currently used in dairy products. We believe that the combination of the affordability of CMC, flexibility and simplicity of preparation, and the ability to inhibit the growth of food pathogens, makes these nisin:CMC PIC nanoparticles an ideal platform to underpin new nisin formulations.
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Affiliation(s)
- Teyfik Çelen
- School of Chemistry, University of Birmingham, Edgbaston, Birmingham B15 2TT, UK; School of Chemical Engineering, University of Birmingham, Edgbaston, Birmingham B15 2TT, UK; Institute of Microbiology and Infection, University of Birmingham, Edgbaston, Birmingham B15 2TT, UK
| | - Christian Anumudu
- School of Chemical Engineering, University of Birmingham, Edgbaston, Birmingham B15 2TT, UK
| | - Taghi Miri
- School of Chemical Engineering, University of Birmingham, Edgbaston, Birmingham B15 2TT, UK
| | - Helen Onyeaka
- School of Chemical Engineering, University of Birmingham, Edgbaston, Birmingham B15 2TT, UK
| | - Paco Fernandez-Trillo
- School of Chemistry, University of Birmingham, Edgbaston, Birmingham B15 2TT, UK; School of Chemical Engineering, University of Birmingham, Edgbaston, Birmingham B15 2TT, UK; Departamento de Química, Facultade de Ciencias and Centro de Investigacións Científicas Avanzadas (CICA), Universidade da Coruña, 15071 A Coruña, Spain.
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Kumar SR, Hu CC, Vi TTT, Chen DW, Lue SJ. Antimicrobial Peptide Conjugated on Graphene Oxide-Containing Sulfonated Polyetheretherketone Substrate for Effective Antibacterial Activities against Staphylococcus aureus. Antibiotics (Basel) 2023; 12:1407. [PMID: 37760704 PMCID: PMC10525520 DOI: 10.3390/antibiotics12091407] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2023] [Revised: 08/18/2023] [Accepted: 08/28/2023] [Indexed: 09/29/2023] Open
Abstract
In the present study, the antimicrobial peptide nisin was successfully conjugated onto the surface of sulfonated polyetheretherketone (SPEEK), which was decorated with graphene oxide (GO) to investigate its biofilm resistance and antibacterial properties. The PEEK was activated with sulfuric acid, resulting in a porous structure. The GO deposition fully covered the porous SPEEK specimen. The nisin conjugation was accomplished using the crosslinker 1-ethyl-3-(3-dimethylaminopropyl)carbodiimide (EDC) through a dip-coating method. The surface micrographs of the SPEEK-GO-nisin sample indicated that nisin formed discrete islets on the flat GO surface, allowing both the GO and nisin to perform a bactericidal effect. The developed materials were tested for bactericidal efficacy against Staphylococcus aureus (S. aureus). The SPEEK-GO-nisin sample had the highest antibacterial activity with an inhibition zone diameter of 27 mm, which was larger than those of the SPEEK-nisin (19 mm) and SPEEK-GO (10 mm) samples. Conversely, no inhibitory zone was observed for the PEEK and SPEEK samples. The surface micrographs of the bacteria-loaded SPEEK-GO-nisin sample demonstrated no bacterial adhesion and no biofilm formation. The SPEEK-nisin and SPEEK-GO samples showed some bacterial attachment, whereas the pure PEEK and SPEEK samples had abundant bacterial colonies and thick biofilm formation. These results confirmed the good biofilm resistance and antibacterial efficacy of the SPEEK-GO-nisin sample, which is promising for implantable orthopedic applications.
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Affiliation(s)
- Selvaraj Rajesh Kumar
- Department of Chemical and Materials Engineering, Chang Gung University, Taoyuan City 333, Taiwan; (S.R.K.); (T.T.T.V.)
| | - Chih-Chien Hu
- Department of Orthopedics, Chang Gung Memorial Hospital, Linkou, Taoyuan City 333, Taiwan;
| | - Truong Thi Tuong Vi
- Department of Chemical and Materials Engineering, Chang Gung University, Taoyuan City 333, Taiwan; (S.R.K.); (T.T.T.V.)
- Division of Pediatric Gastroenterology and Hepatology, Department of Pediatrics, Chang Gung Memorial Hospital, Taoyuan City 333, Taiwan
| | - Dave W. Chen
- Department of Orthopedic Surgery, Chang Gung Memorial Hospital, Keelung City 204, Taiwan
| | - Shingjiang Jessie Lue
- Department of Chemical and Materials Engineering, Chang Gung University, Taoyuan City 333, Taiwan; (S.R.K.); (T.T.T.V.)
- Department of Orthopedic Surgery, Chang Gung Memorial Hospital, Keelung City 204, Taiwan
- Department of Safety, Health and Environment Engineering, Ming Chi University of Technology, New Taipei City 243, Taiwan
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10
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Muthuvelu KS, Ethiraj B, Pramnik S, Raj NK, Venkataraman S, Rajendran DS, Bharathi P, Palanisamy E, Narayanan AS, Vaidyanathan VK, Muthusamy S. Biopreservative technologies of food: an alternative to chemical preservation and recent developments. Food Sci Biotechnol 2023; 32:1337-1350. [PMID: 37457405 PMCID: PMC10348988 DOI: 10.1007/s10068-023-01336-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2023] [Revised: 04/28/2023] [Accepted: 05/08/2023] [Indexed: 07/18/2023] Open
Abstract
Despite centuries of developing strategies to prevent food-associated illnesses, food safety remains a significant concern, even with multiple technological advancements. Consumers increasingly seek less processed and naturally preserved food options. One promising approach is food biopreservation, which uses natural antimicrobials found in food with a long history of safe consumption and can help reduce the reliance on chemically synthesized food preservatives. The hurdle technology method that combines multiple antimicrobial strategies is often used to improve the effectiveness of food biopreservation. This review attempts to provide a research summary on the utilization of lactic acid bacteria, bacteriocins, endolysins, bacteriophages, and biopolymers helps in the improvement of the shelf-life of food and lower the risk of food-borne pathogens throughout the food supply chain. This review also aims to evaluate current technologies that successfully employ the aforementioned preservatives to address obstacles in food biopreservation.
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Affiliation(s)
- Kirupa Sankar Muthuvelu
- Bioprocess and Bioproducts Special Laboratory, Department of Biotechnology, Bannari Amman Institute of Technology, Sathyamangalam, Erode, Tamil Nadu 638 401 India
| | - Baranitharan Ethiraj
- Department of Biotechnology, Saveetha School of Engineering, Saveetha Institute of Medical and Technical Sciences, Chennai, Tamil Nadu 600077 India
| | - Shreyasi Pramnik
- Integrated Bioprocessing Laboratory, School of Bioengineering, SRM Institute of Science and Technology (SRM IST), Kattankulathur, Tamil Nadu 603203 India
| | - N. Keerthish Raj
- Integrated Bioprocessing Laboratory, School of Bioengineering, SRM Institute of Science and Technology (SRM IST), Kattankulathur, Tamil Nadu 603203 India
| | - Swethaa Venkataraman
- Integrated Bioprocessing Laboratory, School of Bioengineering, SRM Institute of Science and Technology (SRM IST), Kattankulathur, Tamil Nadu 603203 India
| | - Devi Sri Rajendran
- Integrated Bioprocessing Laboratory, School of Bioengineering, SRM Institute of Science and Technology (SRM IST), Kattankulathur, Tamil Nadu 603203 India
| | - Priyadharshini Bharathi
- Integrated Bioprocessing Laboratory, School of Bioengineering, SRM Institute of Science and Technology (SRM IST), Kattankulathur, Tamil Nadu 603203 India
| | - Elakiya Palanisamy
- Bioprocess and Bioproducts Special Laboratory, Department of Biotechnology, Bannari Amman Institute of Technology, Sathyamangalam, Erode, Tamil Nadu 638 401 India
| | - Anusri Sathiya Narayanan
- Bioprocess and Bioproducts Special Laboratory, Department of Biotechnology, Bannari Amman Institute of Technology, Sathyamangalam, Erode, Tamil Nadu 638 401 India
| | - Vinoth Kumar Vaidyanathan
- Integrated Bioprocessing Laboratory, School of Bioengineering, SRM Institute of Science and Technology (SRM IST), Kattankulathur, Tamil Nadu 603203 India
| | - Shanmugaprakash Muthusamy
- Downstream Processing Laboratory, Department of Biotechnology, Kumaraguru College of Technology, Coimbatore, India
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11
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Leonida MD, Benzecry A, Lozanovska B, Mahmoud Z, Reid A, Belbekhouche S. Impact of tannic acid on nisin encapsulation in chitosan particles. Int J Biol Macromol 2023; 233:123489. [PMID: 36736978 DOI: 10.1016/j.ijbiomac.2023.123489] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2022] [Revised: 01/25/2023] [Accepted: 01/27/2023] [Indexed: 02/05/2023]
Abstract
This study investigates the effect of addition of tannic acid on nisin encapsulated in chitosan matrices. Composite materials were prepared using a mild, environmentally friendly procedure, ionotropic gelation of chitosan by sodium tripolyphosphate in the presence of nisin (N) at different concentrations. In two parallel sets of preparations, tannic acid (TA) was added at 10:1 and 5:1 N:TA, respectively. The obtained particles were characterized by FTIR, SEM, size, zeta potential, encapsulation efficiency, loading capacity, and ratio of residual free amino groups. The kinetics of nisin release from the particles was studied to assess the role of TA as a potential modulator thereof. Its addition resulted in enhanced release, higher at lower N:TA ratio. An additional benefit was that TA, a strong antioxidant, imparted antioxidant activity to the composites. Antimicrobial turbidimetric tests were performed against one gram-positive bacterium (Staphylococcus aureus) and two gram-negative bacteria (Escherichia coli and Pseudomonas aeruginosa), all relevant for the food, pharmaceutical, and cosmetic industries. All the composites showed synergistic effects against all the bacteria tested. The positive coaction was stronger against the gram-negative species. This is remarkable since nisin by itself has not known activity against them.
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Affiliation(s)
- Mihaela D Leonida
- Department of Chemistry and Biochemistry, Fairleigh Dickinson University, Teaneck, NJ 07666, USA.
| | - Alice Benzecry
- Department of Chemistry and Biochemistry, Fairleigh Dickinson University, Teaneck, NJ 07666, USA
| | - Bisera Lozanovska
- Department of Chemistry and Biochemistry, Fairleigh Dickinson University, Teaneck, NJ 07666, USA
| | - Zainab Mahmoud
- Department of Chemistry and Biochemistry, Fairleigh Dickinson University, Teaneck, NJ 07666, USA
| | - Ashley Reid
- Department of Chemistry and Biochemistry, Fairleigh Dickinson University, Teaneck, NJ 07666, USA
| | - Sabrina Belbekhouche
- Université Paris Est Créteil, CNRS, Institut Chimie et Matériaux Paris Est, UMR 7182, 2 Rue Henri Dunant, 94320 Thiais, France.
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12
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Yaghoubi M, Alirezalu K, Hesari J, Peighambardoust SH, Marcinkowska-Lesiak M, Barzegar Y, Hoseinian-Khosrowshahi SR, Marszałek K, Mousavi Khaneghah A. Application of oleaster leaves (Elaeagnus angustifolia L.) essential oil and natural nanoparticle preservatives in frankfurter-type sausages: An assessment of quality attributes and stability during refrigerated storage. Meat Sci 2023; 198:109097. [PMID: 36640719 DOI: 10.1016/j.meatsci.2023.109097] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2022] [Revised: 01/02/2023] [Accepted: 01/03/2023] [Indexed: 01/09/2023]
Abstract
The effects of oleaster leave essential oil (OLEOs: 1000 and 2000 ppm) in combination with nisin nanoparticles (200 ppm) and ε-polylysine nanoparticles (2000 ppm) on the physicochemical, microbiological and sensory properties of the emulsion-type sausages without added chemical nitrite/nitrate salts were evaluated during 45 days of storage. Nanoparticle attributes were assessed, including encapsulation efficiency (EE%), zeta potential, nanoparticles size, FTIR analysis, and thermal stability (DSC). Overall, ε-PL nanoparticles (ε-PL-NPs) were thermally more stable and showed higher EE% (91.52%) and zeta potential (37.80%) as compared to nisin nanoparticles (82.85%) and (33.60%), respectively. The use of combined ε-PL-NPs (2000 ppm) + Ni-NPs (200 ppm) with oleaster leaves essential oil (2000 ppm) resulted in a higher pH value (5.88), total phenolic content (10.45 mg/100 g) and lower TBARS (2.11 mg/kg), and also decreased total viable bacteria (1.28 Log CFU/g), Clostridium perfringens (1.43 Log CFU/g), E. coli (0.24 Log CFU/g), Staphylococcus aureus (0.63 Log CFU/g), and molds and yeasts (0.86 Log CFU/g) count in samples at day 45 in comparison to the control (120 ppm nitrite). The consumers approved sensory traits in nitrite-free formulated sausages containing ε-PL-NPs and Ni-NPs combined with OLEOs.
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Affiliation(s)
- Milad Yaghoubi
- Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran
| | - Kazem Alirezalu
- Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran; Department of Food Science and Technology, Ahar Faculty of Agriculture and Natural Resources, University of Tabriz, Tabriz, Iran.
| | - Javad Hesari
- Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran
| | | | - Monika Marcinkowska-Lesiak
- Department of Technique and Food Development, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c Street, 32, 02-776 Warsaw, Poland
| | - Younes Barzegar
- Faculty of Veterinary Medicine, University of Tabriz, Tabriz, Iran
| | | | - Krystian Marszałek
- Department of Fruit and Vegetable Product Technology, Wacław Dąbrowski Institute of Agricultural and Food Biotechnology - State Research Institute, 36 Rakowiecka St., 02-532 Warsaw, Poland; Department of General Food Technology and Nutrition, Institute of Food Technology and Nutrition, College of Natural Science, University of Rzeszow, Rzeszow, Poland
| | - Amin Mousavi Khaneghah
- Department of Fruit and Vegetable Product Technology, Wacław Dąbrowski Institute of Agricultural and Food Biotechnology - State Research Institute, 36 Rakowiecka St., 02-532 Warsaw, Poland; Department of Technology of Chemistry, Azerbaijan State Oil and Industry University, Baku, Azerbaijan.
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13
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Tajfiroozeh F, Moradi A, Shahidi F, Movaffagh J, Kamali H, Roshanak S, Shahroodi A. Fabrication and characterization of gallic-acid/nisin loaded electrospun core/shell chitosan/polyethylene oxide nanofiberous membranes with free radical scavenging capacity and antimicrobial activity for food packing applications. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102529] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/06/2023]
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14
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Zhang J, Yang Y, Zhang J, Shi J, Liu L, Huang X, Song W, Li Z, Zou X, Povey M. High-Stability Bi-Layer Films Incorporated with Liposomes @Anthocyanin/Carrageenan/Agar for Shrimp Freshness Monitoring. Foods 2023; 12:foods12040732. [PMID: 36832807 PMCID: PMC9955501 DOI: 10.3390/foods12040732] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2022] [Revised: 01/09/2023] [Accepted: 01/20/2023] [Indexed: 02/10/2023] Open
Abstract
High-stability bi-layer films were prepared by incorporating anthocyanin-loaded liposomes into carrageenan and agar (A-CBAL) for non-destructive shrimp freshness monitoring. The encapsulation efficiency of the anthocyanin-loaded liposomes increased from 36.06% to 46.99% with an increasing ratio of lecithin. The water vapor transmission (WVP) of the A-CBAL films, with a value of 2.32 × 10-7 g · m-1 · h-1 · pa-1, was lower than that of the film with free anthocyanins (A-CBA). The exudation rate of the A-CBA film reached 100% at pH 7 and pH 9 after 50 min, while the A-CBAL films slowed down to a value lower than 45%. The encapsulation of anthocyanins slightly decreased the ammonia sensitivity. Finally, the bi-layer films with liposomes successfully monitored shrimp freshness with visible color changes to the naked eye. These results indicated that films with anthocyanin-loaded liposomes have potential applications in high-humidity environments.
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Affiliation(s)
- Junjun Zhang
- Agricultural Product Processing and Storage Laboratory, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
- China Light Industry Key Laboratory of Food Intelligent Detection & Processing, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
- China Light Industry Engineering Technology Research Center of Central Kitchen Intelligent Equipment, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Yan Yang
- Agricultural Product Processing and Storage Laboratory, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
- China Light Industry Key Laboratory of Food Intelligent Detection & Processing, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Jianing Zhang
- Agricultural Product Processing and Storage Laboratory, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
- China Light Industry Engineering Technology Research Center of Central Kitchen Intelligent Equipment, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
- International Joint Research Laboratory of Intelligent Agriculture and Agri-Products Processing, Jiangsu Education Department, Jiangsu University, Zhenjiang 212013, China
| | - Jiyong Shi
- Agricultural Product Processing and Storage Laboratory, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
- Collaborative Innovation Center for Modern Grain Circulation and Safety, College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, China
- Correspondence: (J.S.); (M.P.); Fax: +86-511-88780201 (J.S.)
| | - Li Liu
- China Light Industry Key Laboratory of Food Intelligent Detection & Processing, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Xiaowei Huang
- Agricultural Product Processing and Storage Laboratory, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
- China Light Industry Key Laboratory of Food Intelligent Detection & Processing, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
- Collaborative Innovation Center for Modern Grain Circulation and Safety, College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Wenjun Song
- Agricultural Product Processing and Storage Laboratory, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
- China Light Industry Engineering Technology Research Center of Central Kitchen Intelligent Equipment, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Zhihua Li
- Agricultural Product Processing and Storage Laboratory, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
- China Light Industry Engineering Technology Research Center of Central Kitchen Intelligent Equipment, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
- Collaborative Innovation Center for Modern Grain Circulation and Safety, College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Xiaobo Zou
- Agricultural Product Processing and Storage Laboratory, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
- China Light Industry Key Laboratory of Food Intelligent Detection & Processing, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
- China Light Industry Engineering Technology Research Center of Central Kitchen Intelligent Equipment, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
- Collaborative Innovation Center for Modern Grain Circulation and Safety, College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Megan Povey
- School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, UK
- Correspondence: (J.S.); (M.P.); Fax: +86-511-88780201 (J.S.)
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15
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Kamal I, Ashfaq UA, Hayat S, Aslam B, Sarfraz MH, Yaseen H, Rajoka MSR, Shah AA, Khurshid M. Prospects of antimicrobial peptides as an alternative to chemical preservatives for food safety. Biotechnol Lett 2023; 45:137-162. [PMID: 36504266 DOI: 10.1007/s10529-022-03328-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2022] [Revised: 11/10/2022] [Accepted: 11/17/2022] [Indexed: 12/14/2022]
Abstract
Antimicrobial peptides (AMPs) are a potential alternative to antimicrobial agents that have got considerable research interest owing to their significant role in the inhibition of bacterial pathogens. These AMPs can essentially inhibit the growth and multiplication of microbes through multiple mechanisms including disruption of cellular membranes, inhibition of cell wall biosynthesis, or affecting intracellular components and cell division. Moreover, AMPs are biocompatible and biodegradable therefore, they can be a good alternative to antimicrobial agents and chemical preservatives. A few of their features for example thermostability and high selectivity are quite appealing for their potential use in the food industry for food preservation to prevent the spoilage caused by microorganisms and foodborne pathogens. Despite these advantages, very few AMPs are being used at an industrial scale for food preservation as these peptides are quite vulnerable to external environmental factors which deter their practical applications and commercialization. The review aims to provide an outline of the mechanism of action of AMPs and their prospects as an alternative to chemical preservatives in the food industry. Further studies related to the structure-activity relationship of AMPs will help to expand the understanding of their mechanism of action and to determine specific conditions to increase their stability and applicability in food preservation.
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Affiliation(s)
- Iqra Kamal
- Department of Bioinformatics and Biotechnology, Government College University, Faisalabad, Pakistan
| | - Usman Ali Ashfaq
- Department of Bioinformatics and Biotechnology, Government College University, Faisalabad, Pakistan
| | - Sumreen Hayat
- Department of Microbiology, Government College University, Faisalabad, Pakistan
| | - Bilal Aslam
- Department of Microbiology, Government College University, Faisalabad, Pakistan
| | | | - Hamna Yaseen
- Department of Bioinformatics and Biotechnology, Government College University, Faisalabad, Pakistan
| | - Muhammad Shahid Riaz Rajoka
- Laboratory of Animal Food Function, Graduate School of Agricultural Science, Tohoku University, Sendai, 980-8572, Japan
| | - Asad Ali Shah
- Department of Bioinformatics and Biotechnology, Government College University, Faisalabad, Pakistan.
| | - Mohsin Khurshid
- Department of Microbiology, Government College University, Faisalabad, Pakistan.
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16
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SONG X, WANG X, ZHANG H, ZHANG D, LI Z, WANG HJ, YU J. Characterization of polysaccharide-based antibacterial films properties of loaded with Nisin and preservation of fresh-cut watermelon. FOOD SCIENCE AND TECHNOLOGY 2023. [DOI: 10.1590/fst.127522] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Affiliation(s)
- Xuejian SONG
- Heilongjiang Bayi Agricultural University, China; Key Laboratory of Agro-Products Processing and Quality Safety of Heilongjiang Province, China; National Coarse Cereals Engineering Research Center, China
| | - Xinhui WANG
- Heilongjiang Bayi Agricultural University, China
| | | | - Dongjie ZHANG
- Heilongjiang Bayi Agricultural University, China; Key Laboratory of Agro-Products Processing and Quality Safety of Heilongjiang Province, China; National Coarse Cereals Engineering Research Center, China
| | - Zhijiang LI
- Heilongjiang Bayi Agricultural University, China; Key Laboratory of Agro-Products Processing and Quality Safety of Heilongjiang Province, China; National Coarse Cereals Engineering Research Center, China
| | - Hong jiang WANG
- Heilongjiang Bayi Agricultural University, China; Key Laboratory of Agro-Products Processing and Quality Safety of Heilongjiang Province, China; National Coarse Cereals Engineering Research Center, China
| | - Jinchi YU
- Heilongjiang Bayi Agricultural University, China
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17
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Zhang L, Chen D, Yu D, Regenstein JM, Jiang Q, Dong J, Chen W, Xia W. Modulating physicochemical, antimicrobial and release properties of chitosan/zein bilayer films with curcumin/nisin-loaded pectin nanoparticles. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107955] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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18
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dos Santos GR, Soeiro VS, Talarico CF, Ataide JA, Lopes AM, Mazzola PG, Oliveira TJ, Oliveira Junior JM, Grotto D, Jozala AF. Bacterial Cellulose Membranes as Carriers for Nisin: Incorporation, Antimicrobial Activity, Cytotoxicity and Morphology. Polymers (Basel) 2022; 14:polym14173497. [PMID: 36080572 PMCID: PMC9460746 DOI: 10.3390/polym14173497] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2022] [Revised: 07/12/2022] [Accepted: 07/20/2022] [Indexed: 11/16/2022] Open
Abstract
Based on the previous study, in which nisin and bacterial cellulose were utilized, this new experiment loads nisin into bacterial cellulose (N–BC) and evaluates the morphological characteristics, cytotoxicity, antimicrobial activity and stability of the developed system. The load efficiency of nisin in BC was evaluated by an agar diffusion assay, utilizing Lactobacillus sakei, and total proteins. After having found the ideal time and concentration for the loading process, the system stability was evaluated for 100 days at 4, 25 and 37 °C against Staphylococcus aureus and L. sakei. Thus, in this study, there is a system that proves to be efficient, once BC has enhanced the antimicrobial activity of nisin, acting as a selective barrier for other compounds present in the standard solution and protecting the peptide. After 4 h, with 45% of proteins, this activity was almost 2 log10 higher than that of the initial solution. Once the nisin solution was not pure, it is possible to suggest that the BC may have acted as a filter. This barrier enhanced the nisin activity and, as a consequence of the nisin loading, a stable N–BC system formed. The N–BC could create meaningful material for pharmaceutical and food applications.
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Affiliation(s)
- Gabriela Ribeiro dos Santos
- LAMINFE—Laboratory of Industrial Microbiology and Fermentation Process, University of Sorocaba, Sorocaba 18023-000, SP, Brazil
| | - Victória Soares Soeiro
- LAMINFE—Laboratory of Industrial Microbiology and Fermentation Process, University of Sorocaba, Sorocaba 18023-000, SP, Brazil
| | - Carolina Fernanda Talarico
- LAMINFE—Laboratory of Industrial Microbiology and Fermentation Process, University of Sorocaba, Sorocaba 18023-000, SP, Brazil
| | - Janaína Artem Ataide
- Faculty of Pharmaceutical Science, University of Campinas (Unicamp), Campinas 13083-871, SP, Brazil
| | - André Moreni Lopes
- Faculty of Pharmaceutical Science, University of Campinas (Unicamp), Campinas 13083-871, SP, Brazil
| | - Priscila Gava Mazzola
- Faculty of Pharmaceutical Science, University of Campinas (Unicamp), Campinas 13083-871, SP, Brazil
| | - Thais Jardim Oliveira
- LAMINFE—Laboratory of Industrial Microbiology and Fermentation Process, University of Sorocaba, Sorocaba 18023-000, SP, Brazil
- LAFINAU—Laboratory of Nuclear Physics, University of Sorocaba, Sorocaba 18023-000, SP, Brazil
| | | | - Denise Grotto
- LAPETOX—Laboratory of Toxicological Research, University of Sorocaba, Sorocaba 18023-000, SP, Brazil
| | - Angela F. Jozala
- LAMINFE—Laboratory of Industrial Microbiology and Fermentation Process, University of Sorocaba, Sorocaba 18023-000, SP, Brazil
- Correspondence:
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19
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The combined bactericidal effect of nisin and thymoquinone against Listeria monocytogenes in Tryptone Soy Broth and sterilized milk. Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108771] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
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20
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Sowmiya P, Dhas TS, Sai DN, Jyotsna, Anandakumar N, Kumar VG, Ravi M, Nalini S, Borgio JF, AbdulAzeez S, Karthick V. Genotoxicity Evaluation of Pectin-Mediated Gold Nanoparticles on Zebrafish Embryos (Danio rerio). APPL BIOCHEM MICRO+ 2022. [DOI: 10.1134/s0003683822020156] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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21
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A Comprehensive Review of the Development of Carbohydrate Macromolecules and Copper Oxide Nanocomposite Films in Food Nanopackaging. Bioinorg Chem Appl 2022; 2022:7557825. [PMID: 35287316 PMCID: PMC8917952 DOI: 10.1155/2022/7557825] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2021] [Accepted: 02/07/2022] [Indexed: 02/08/2023] Open
Abstract
Background. Food nanopackaging helps maintain food quality against physical, chemical, and storage instability factors. Copper oxide nanoparticles (CuONPs) can improve biopolymers’ mechanical features and barrier properties. This will lead to antimicrobial and antioxidant activities in food packaging to extend the shelf life. Scope and Approach. Edible coatings based on carbohydrate biopolymers have improved the quality of packaging. Several studies have addressed the role of carbohydrate biopolymers and incorporated nanoparticles to enhance food packets’ quality as active nanopackaging. Combined with nanoparticles, these biopolymers create film coatings with an excellent barrier property against transmissions of gases such as O2 and CO2. Key Findings and Conclusions. This review describes the CuO-biopolymer composites, including chitosan, agar, cellulose, carboxymethylcellulose, cellulose nanowhiskers, carrageenan, alginate, starch, and polylactic acid, as food packaging films. Here, we reviewed different fabrication techniques of CuO biocomposites and the impact of CuONPs on the physical, mechanical, barrier, thermal stability, antioxidant, and antimicrobial properties of carbohydrate-based films.
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22
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Lin L, Luo C, Li C, Chen X, Cui H. A Novel Biocompatible Ternary Nanoparticle with High Antibacterial Activity: Synthesis, Characterization, and Its Application in Beef Preservation. Foods 2022; 11:foods11030438. [PMID: 35159588 PMCID: PMC8834416 DOI: 10.3390/foods11030438] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2022] [Revised: 01/28/2022] [Accepted: 01/29/2022] [Indexed: 01/27/2023] Open
Abstract
Edible nanoparticles containing antibacterial agents are one of the effective strategies to control foodborne diseases. Herein, novel ternary nanoparticles (TNP) were prepared from rosemary essential oil (REO), nisin and Lycium barbarum polysaccharides (LBP) through hydrophobic and electrostatic interaction. The average particle size of TNP was 211.5 nm, and its encapsulation efficiency reached 86.6%. After the addition of LBP, the physical stability, thermal stability and storage stability of TNP were significantly improved. In vitro, compared with the control group, the population of S. aureus and E. coli O157:H7 in the TNP-treated group was reduced by 2.386 log CFU/mL and 1.966 log CFU/mL, respectively, on the fifth day. The free radical scavenging rate of TNP was 63.15%. The application of TNP on beef presented favorable preservation effects without affecting its color and texture. Therefore, the synthesis strategy of TNP has important reference significance for the research and development of new food antibacterial agents.
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Affiliation(s)
- Lin Lin
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (L.L.); (C.L.); (X.C.)
- State Key Laboratory of Utilization of Woody Oil Resource, Hunan Academy of Forestry, Changsha 410007, China;
| | - Chencheng Luo
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (L.L.); (C.L.); (X.C.)
| | - Changzhu Li
- State Key Laboratory of Utilization of Woody Oil Resource, Hunan Academy of Forestry, Changsha 410007, China;
| | - Xiaochen Chen
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (L.L.); (C.L.); (X.C.)
| | - Haiying Cui
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (L.L.); (C.L.); (X.C.)
- Correspondence:
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23
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Current Advances in Lipid and Polymeric Antimicrobial Peptide Delivery Systems and Coatings for the Prevention and Treatment of Bacterial Infections. Pharmaceutics 2021; 13:pharmaceutics13111840. [PMID: 34834254 PMCID: PMC8618997 DOI: 10.3390/pharmaceutics13111840] [Citation(s) in RCA: 35] [Impact Index Per Article: 11.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2021] [Revised: 10/27/2021] [Accepted: 10/29/2021] [Indexed: 12/13/2022] Open
Abstract
Bacterial infections constitute a threat to public health as antibiotics are becoming less effective due to the emergence of antimicrobial resistant strains and biofilm and persister formation. Antimicrobial peptides (AMPs) are considered excellent alternatives to antibiotics; however, they suffer from limitations related to their peptidic nature and possible toxicity. The present review critically evaluates the chemical characteristics and antibacterial effects of lipid and polymeric AMP delivery systems and coatings that offer the promise of enhancing the efficacy of AMPs, reducing their limitations and prolonging their half-life. Unfortunately, the antibacterial activities of these systems and coatings have mainly been evaluated in vitro against planktonic bacteria in less biologically relevant conditions, with only some studies focusing on the antibiofilm activities of the formulated AMPs and on the antibacterial effects in animal models. Further improvements of lipid and polymeric AMP delivery systems and coatings may involve the functionalization of these systems to better target the infections and an analysis of the antibacterial activities in biologically relevant environments. Based on the available data we proposed which polymeric AMP delivery system or coatings could be profitable for the treatment of the different hard-to-treat infections, such as bloodstream infections and catheter- or implant-related infections.
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24
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Yang Y, Zhang M, Sha L, Lu P, Wu M. "Bottom-Up" Assembly of Nanocellulose Microgels as Stabilizer for Pickering Foam Forming. Biomacromolecules 2021; 22:3960-3970. [PMID: 34432444 DOI: 10.1021/acs.biomac.1c00766] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
Microgels assembled from bio-based nanomaterials are a promising soft stabilizer for a Pickering system. In this study, nanocellulose microgels with foaming properties were constructed by electrostatic assembly between nisin and 2,2,6,6-tetramethyl piperidine-1-oxyl-oxidized cellulose nanocrystals (TOCNC). Pickering wet foam was prepared by using the microgels as a foaming stabilizer. Nanocellulose microgels exhibited better foaming ability and foam stability than TOCNCs. Quartz crystal microbalance with dissipation and transmission electron microscopy analyses confirmed that the nanocellulose microgels prepared under different nisin concentrations demonstrated significant differences in morphology, conformation, and structural strength. Microgel particles prepared at 0.03 and 0.06 wt % nisin concentrations had a unique dendritic microstructure. Microgels containing 0.06 wt % nisin displayed better foaming ability and foam stability. It was possible that the soft dendritic structure of the microgels could endow bubbles with sufficient thickness and strength to prevent coalescence. This novelty nanocellulose microgel is expected to be used for expanding the application of nanocellulose in the functional interfacial design of Pickering foams.
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Affiliation(s)
- Yang Yang
- College of Light Industry and Food Engineering, Guangxi University, Nanning, Guangxi 530004, China
| | - Meng Zhang
- College of Light Industry and Food Engineering, Guangxi University, Nanning, Guangxi 530004, China
| | - Lishan Sha
- College of Light Industry and Food Engineering, Guangxi University, Nanning, Guangxi 530004, China
| | - Peng Lu
- College of Light Industry and Food Engineering, Guangxi University, Nanning, Guangxi 530004, China
| | - Min Wu
- College of Light Industry and Food Engineering, Guangxi University, Nanning, Guangxi 530004, China
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25
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Reichembach LH, Lúcia de Oliveira Petkowicz C. Pectins from alternative sources and uses beyond sweets and jellies: An overview. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106824] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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26
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Brum LFW, Dos Santos C, Zimnoch Santos JH, Brandelli A. Structured silica materials as innovative delivery systems for the bacteriocin nisin. Food Chem 2021; 366:130599. [PMID: 34298392 DOI: 10.1016/j.foodchem.2021.130599] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2021] [Revised: 06/15/2021] [Accepted: 07/12/2021] [Indexed: 11/28/2022]
Abstract
Nisin was encapsulated in silica through sol-gel process by acid-catalyzed routes. The silica xerogels were characterized through nitrogen adsorption isotherms, small-angle X-ray scattering (SAXS), zeta potential, X-ray diffraction (XRD), scanning electron microscopy (SEM), diffuse reflectance spectroscopy (DRS), and Fourier transform infrared spectroscopy (FTIR). SAXS results showed that the particle diameters in a second level of aggregation varied from 4.78 to 5.86 nm. Zeta potential of silica particles were from -9.6 to -25.3 mV, while the surface area and pore diameters ranged from 216 to 598 m2 g-1 and 2.53 to 2.90 nm, respectively, indicating the formation of mesoporous nanostructures. Nisin retained the antimicrobial activity against all microorganisms tested after encapsulation in silica materials. These novel silica-based structures can be valuable carriers for nisin delivery in food systems.
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Affiliation(s)
- Luis Fernando Wentz Brum
- Laboratório de Bioquímica e Microbiologia Aplicada, Departamento de Ciência de Alimentos, Universidade Federal do Rio Grande do Sul, 91501-970 Porto Alegre, Brasil; Laboratório de Catálise e Polímeros. Departamento de Química Inorgânica, Instituto de Química, Universidade Federal do Rio Grande do Sul, 91501-970 Porto Alegre, Brasil
| | - Cristiane Dos Santos
- Laboratório de Catálise e Polímeros. Departamento de Química Inorgânica, Instituto de Química, Universidade Federal do Rio Grande do Sul, 91501-970 Porto Alegre, Brasil
| | - João Henrique Zimnoch Santos
- Laboratório de Catálise e Polímeros. Departamento de Química Inorgânica, Instituto de Química, Universidade Federal do Rio Grande do Sul, 91501-970 Porto Alegre, Brasil; Centro de Nanociência e Nanotecnologia, Universidade Federal do Rio Grande do Sul, 91501-170 Porto Alegre, Brasil
| | - Adriano Brandelli
- Laboratório de Bioquímica e Microbiologia Aplicada, Departamento de Ciência de Alimentos, Universidade Federal do Rio Grande do Sul, 91501-970 Porto Alegre, Brasil; Centro de Nanociência e Nanotecnologia, Universidade Federal do Rio Grande do Sul, 91501-170 Porto Alegre, Brasil.
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27
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Vidallon MLP, Teo BM. Recent developments in biomolecule-based nanoencapsulation systems for antimicrobial delivery and biofilm disruption. Chem Commun (Camb) 2021; 56:13907-13917. [PMID: 33146161 DOI: 10.1039/d0cc05880g] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Biomolecules are very attractive nanomaterial components, generally, due to their biocompatibility, biodegradability, abundance, renewability, and sustainability, as compared to other resources for nanoparticle-based delivery systems. Biomolecule-based nanoencapsulation and nanodelivery systems can be designed and engineered for antimicrobial cargos in order to surmount classical and current challenges, including the emergence of multi-drug resistant strains of microorganisms, the low effectiveness and limitations in the applicability of the present antimicrobials, and biofilm formation. This feature article highlights the recent applications and capabilities of biomacromolecule-based nanomaterials for the delivery and activity enhancement of antimicrobials, and disruption of biofilms. Unique properties of some nanomaterials, arising from specific biomacromolecules, were also emphasized. We expect that this review will be helpful to researchers in engineering new types of antimicrobial nanocarriers, hybrid particles and colloidal systems with tailored properties.
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Affiliation(s)
- Mark Louis P Vidallon
- School of Chemistry, Faculty of Science, Monash University, Clayton, VIC 3800, Australia.
| | - Boon Mian Teo
- School of Chemistry, Faculty of Science, Monash University, Clayton, VIC 3800, Australia.
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28
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Antimicrobial Polyamide-Alginate Casing Incorporated with Nisin and ε-Polylysine Nanoparticles Combined with Plant Extract for Inactivation of Selected Bacteria in Nitrite-Free Frankfurter-Type Sausage. Foods 2021; 10:foods10051003. [PMID: 34064386 PMCID: PMC8147807 DOI: 10.3390/foods10051003] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2021] [Revised: 04/28/2021] [Accepted: 05/01/2021] [Indexed: 01/22/2023] Open
Abstract
The effects of combining a polyamide-alginate casing incorporated with nisin (100 ppm and 200 ppm) and ε-polylysine (500 ppm and 1000 ppm) nanoparticles and a mixed plant extract as ingredient in sausage formulation (500 ppm; composed of olive leaves (OLE), green tea (GTE) and stinging nettle extracts (SNE) in equal rates) were studied to improve the shelf life and safety of frankfurter-type sausage. The film characteristics and microbiological properties of sausage samples were evaluated. Sausage samples were packaged in polyethylene bags (vacuum condition) and analysed during 45 days of storage at 4 °C. Control sausages were also treated with 120 ppm sodium nitrite. Polyamide-alginate films containing 100 ppm nisin and 500 ε-PL nanoparticles had the highest ultimate tensile strength compared to other films. However, 100 ppm nisin and 500 ε-PL nanoparticles decreased water vapour permeability of films. The results also revealed that nisin nanoparticles had significantly (p < 0.05) low inhibitory effects against Escherichia coli, Staphylococcus aureus, molds and yeasts and total viable counts compared to control and ε-PL nanoparticles. Furthermore, 1000 ppm ε-PL nanoparticles displayed the highest antimicrobial activity. Based on the obtained results, the films containing ε-PL nanoparticle could be considered as a promising packaging for frankfurter-type sausages.
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29
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Gruskiene R, Kavleiskaja T, Staneviciene R, Kikionis S, Ioannou E, Serviene E, Roussis V, Sereikaite J. Nisin-Loaded Ulvan Particles: Preparation and Characterization. Foods 2021; 10:foods10051007. [PMID: 34064524 PMCID: PMC8147952 DOI: 10.3390/foods10051007] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2021] [Revised: 04/27/2021] [Accepted: 05/01/2021] [Indexed: 11/17/2022] Open
Abstract
Nisin is an attractive alternative to chemical preservatives in the food industry. It is a cationic peptide of 34 amino acid residues that exhibits antimicrobial activity against Gram-positive bacteria. To ensure nisin stability in food matrices, new nisin-loaded ulvan particles were developed by the complexation method. The interaction of nisin with ulvan was demonstrated by FT-IR spectroscopy and differential scanning calorimetry. The encapsulation efficiency was calculated at different pH values within the range of 4.0–7.0 and was found to have the highest value at pH 7.0. The size and surface charge of particles fabricated at different concentrations of nisin and pH values were determined. Nisin-loaded ulvan particles exhibited antimicrobial activity against Gram-positive bacteria comparable to that of free nisin. Therefore, the developed complexes have the potential for application as biopreservatives in the food industry. For the first time, the potential of ulvan as a carrier of antimicrobial agent nisin was demonstrated.
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Affiliation(s)
- Ruta Gruskiene
- Department of Chemistry and Bioengineering, Vilnius Gediminas Technical University, 10221 Vilnius, Lithuania; (R.G.); (E.S.)
| | | | - Ramune Staneviciene
- Laboratory of Genetics, Institute of Botany, Nature Research Centre, 08412 Vilnius, Lithuania;
| | - Stefanos Kikionis
- Section of Pharmacognosy and Chemistry of Natural Products, Department of Pharmacy, National and Kapodistrian University of Athens, Panepistimiopolis Zografou, 15771 Athens, Greece; (S.K.); (E.I.); (V.R.)
| | - Efstathia Ioannou
- Section of Pharmacognosy and Chemistry of Natural Products, Department of Pharmacy, National and Kapodistrian University of Athens, Panepistimiopolis Zografou, 15771 Athens, Greece; (S.K.); (E.I.); (V.R.)
| | - Elena Serviene
- Department of Chemistry and Bioengineering, Vilnius Gediminas Technical University, 10221 Vilnius, Lithuania; (R.G.); (E.S.)
- Laboratory of Genetics, Institute of Botany, Nature Research Centre, 08412 Vilnius, Lithuania;
| | - Vassilios Roussis
- Section of Pharmacognosy and Chemistry of Natural Products, Department of Pharmacy, National and Kapodistrian University of Athens, Panepistimiopolis Zografou, 15771 Athens, Greece; (S.K.); (E.I.); (V.R.)
| | - Jolanta Sereikaite
- Department of Chemistry and Bioengineering, Vilnius Gediminas Technical University, 10221 Vilnius, Lithuania; (R.G.); (E.S.)
- Correspondence:
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30
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Abid Y, Ben Amara C, Gharsallah H, Dumas E, Chihib NE, Attia H, Azabou S, Gharsallaoui A. Effect of electrostatic interactions and complexes formation between nisin and bacterial exopolysaccharides on nisin antimicrobial efficacy. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111116] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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31
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Nisin induces lamellar to cubic liquid-crystalline transition in pectin and polygalacturonic acid liposomes. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106320] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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32
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The Film-Forming Characterization and Structural Analysis of Pectin from Sunflower Heads. INT J POLYM SCI 2021. [DOI: 10.1155/2021/8859108] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
A natural low-methoxyl pectin (termed AHP,
) was extracted from dried heads of sunflower and showed better film-forming performance blended with hydroxypropyl methylcellulose (HPMC). The solutions and films of different HPMC/AHP blends were characterized by viscosity, transparency, mechanical properties, loss on drying, water drop penetration time (WDPT), disintegration and SEM. In order to analyze the structure-property relationship of film forming, AHP was separated by ion-exchange chromatography and characterized. The results showed that the blends were immiscible, but the formation of AHP gel would give the blended film better mechanical properties. AHP was fractionated into one neutral fraction and two acidic fractions (AHPA-1 and AHPA-2). The analytical results showed that AHPA-1 and AHPA-2 were identified to be homogalacturonan- (HG-) rich pectins with low DM, and the molecular weights of them were estimated to be 106 kDa and 226 kDa, respectively. Due to the high content of the HG domain, low DM and high molecular weights, AHP had excellent gelling properties induced by Ca2+ and was added to improve the film-forming properties of HPMC and to develop plant hollow capsules.
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33
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Ferrari PF, Zattera E, Pastorino L, Perego P, Palombo D. Dextran/poly-L-arginine multi-layered CaCO 3-based nanosystem for vascular drug delivery. Int J Biol Macromol 2021; 177:548-558. [PMID: 33577822 DOI: 10.1016/j.ijbiomac.2021.02.058] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2020] [Revised: 01/31/2021] [Accepted: 02/07/2021] [Indexed: 12/26/2022]
Abstract
The development of heterogeneous drug delivery systems leads to innovative strategies for targeted therapy of common pathologies, such as cancer, immunological and neurological disorders. Nowadays, it is possible to choose among a great variety of nanoparticles on the basis of the needs they have to satisfy. However, a candidate for the treatment of cardiovascular pathologies is still missing. In this context, a targeted therapy implies the conceptualization of nanoparticles that take active part in the treatment of vascular pathologies. The aim of this work was to provide a method to produce multi-layered calcium carbonate (CaCO3) nanoparticles encapsulating a model protein, bovine serum albumin, with model antibodies on their surface. CaCO3 nanoparticles were produced by the combination of complex coacervation and mineralization and were engineered using layer-by-layer technique with a polysaccharide, dextran sulfate, and a homo-poly-amino acid, poly-L-arginine. Morphology, biocompatibility, cellular uptake, influence on cell expression of the inflammatory marker matrix metalloproteinase-9, and hemocompatibility of the nanoparticles were studied. The presence of the dextran/poly-L-arginine layers did not negatively affect the nanoparticle overall characteristics and they did not trigger proinflammatory response in vitro. Taking together all the obtained results, we consider the proposed CaCO3 nanoparticles as a promising tool in cardiovascular field.
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Affiliation(s)
- Pier Francesco Ferrari
- Department of Surgical and Integrated Diagnostic Sciences, University of Genoa, viale Benedetto XV, 6, 16132 Genoa, Italy.
| | - Elena Zattera
- Department of Surgical and Integrated Diagnostic Sciences, University of Genoa, viale Benedetto XV, 6, 16132 Genoa, Italy
| | - Laura Pastorino
- Department of Informatics, Bioengineering, Robotics and Systems Engineering, University of Genoa, via Opera Pia, 13, 16145 Genoa, Italy
| | - Patrizia Perego
- Department of Civil, Chemical and Environmental Engineering, University of Genoa, via Opera Pia, 15, 16145 Genoa, Italy; Research Center for Biologically Inspired Engineering in Vascular Medicine and Longevity, University of Genoa, via Montallegro, 1, 16145 Genoa, Italy
| | - Domenico Palombo
- Department of Surgical and Integrated Diagnostic Sciences, University of Genoa, viale Benedetto XV, 6, 16132 Genoa, Italy; Research Center for Biologically Inspired Engineering in Vascular Medicine and Longevity, University of Genoa, via Montallegro, 1, 16145 Genoa, Italy; Vascular and Endovascular Surgery Unit, IRCCS Ospedale Policlinico San Martino, largo Rosanna Benzi, 10, 16132 Genoa, Italy
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34
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Arias D, Rodríguez J, López B, Méndez P. Evaluation of the physicochemical properties of pectin extracted from Musa paradisiaca banana peels at different pH conditions in the formation of nanoparticles. Heliyon 2021; 7:e06059. [PMID: 33537485 PMCID: PMC7841364 DOI: 10.1016/j.heliyon.2021.e06059] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2020] [Revised: 09/26/2020] [Accepted: 01/19/2021] [Indexed: 11/18/2022] Open
Abstract
Colombia is one of the major producers and exporters of banana Musa paradisiaca. Its consumption is high then its agro-industrial wastes are important source to extract pectin. In the present study, inorganic acids (nitric acid and hydrochloride acid) and organic acids (citric acid and acetic acid) were evaluated to extract pectin from banana peels at pH 2 and 3, through acid hydrolysis during 1h at the temperature of 85 °C. The extraction yield, degree of esterification (DE) and intrinsic viscosity of the pectin were characterized. Nitric acid (NA) allowed to obtain higher extraction yield (54 ± 10%) and citric acid (CA) allowed to obtain higher DE (76.7 ± 2%). Additionally, the effect of polymer concentration and degree esterification, low degree of esterification (LDE, 33.1%) and high degree of esterification (HDE, 76.7%) were evaluated in the pectin nanoparticles formation. The pectin with HDE formed stable nanoparticles with a particle size of 255 ± 11 nm and the zeta potential value of -45 ± 3 mV, independently of the polymer concentration. Morphology analysis showed aggregated of the pectin nanoparticles.
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Affiliation(s)
- David Arias
- Grupo de Investigación en Etnofarmacología, Productos Naturales y Alimentos, Escuela de Ciencias Básicas Tecnología e Ingeniería, Universidad Nacional Abierta y a Distancia, Calle 14 Sur # 14 - 23, Bogotá, Colombia
| | - Johny Rodríguez
- Grupo de Investigación en Etnofarmacología, Productos Naturales y Alimentos, Escuela de Ciencias Básicas Tecnología e Ingeniería, Universidad Nacional Abierta y a Distancia, Calle 14 Sur # 14 - 23, Bogotá, Colombia
| | - Betty López
- Grupo de Investigación Ciencia de los Materiales, Instituto de Química, Facultad de Ciencias Exactas y Naturales, Universidad de Antioquia, Calle 70 N° 52-21, Medellín, Colombia
| | - Paula Méndez
- Grupo de Investigación en Etnofarmacología, Productos Naturales y Alimentos, Escuela de Ciencias Básicas Tecnología e Ingeniería, Universidad Nacional Abierta y a Distancia, Calle 14 Sur # 14 - 23, Bogotá, Colombia
- Corresponding author.
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35
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Luo L, Wu Y, Liu C, Zou Y, Huang L, Liang Y, Ren J, Liu Y, Lin Q. Elaboration and characterization of curcumin-loaded soy soluble polysaccharide (SSPS)-based nanocarriers mediated by antimicrobial peptide nisin. Food Chem 2021; 336:127669. [PMID: 32758804 DOI: 10.1016/j.foodchem.2020.127669] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2019] [Revised: 07/16/2020] [Accepted: 07/23/2020] [Indexed: 12/18/2022]
Abstract
Curcumin was recently attracted great interest owing to its multiple bioactivities; however, the use of curcumin was hindered by its poor solubility and stability. In this study, curcumin-nisin-soy soluble polysaccharide nanoparticles (Cur-Nisin-SSPS-NPs, size = 118.76 nm) have been successfully elaborated to improve the application of curcumin. The formation of Cur-Nisin-SSPS-NPs was mediated by amphiphilic and positively charged nisin: SSPS encapsulated nisin, which was mainly driven by electrostatic attraction. And nisin-SSPS complex encapsulated curcumin mainly through hydrophobic interactions between nisin and curcumin. The encapsulation efficiency of curcumin (91.66%) in this novel nanocarriers was significantly higher than that in nanoparticles prepared by a single SSPS (31.82%) or nisin (41.69%), most likely because more hydrophobic regions of nisin were exposed after interacting with SSPS through electrostatic interaction. Consequently, this facile and green nanocarriers improved the solubility/dispersibility and stability of curcumin and nisin, as well as endowed SSPS-based nanoparticles with antioxidant and antimicrobial activities.
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Affiliation(s)
- Lijuan Luo
- National Engineering Laboratory for Rice and By-product Deep Processing, Hunan Key Laboratory of Processed Food For Special Medical Purpose, Hunan Key Laboratory of Edible Forestry Resources Safety and Processing Utilization, Hunan Key Laboratory of Grain-oil Deep Process and Quality Control, School of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China
| | - Ying Wu
- National Engineering Laboratory for Rice and By-product Deep Processing, Hunan Key Laboratory of Processed Food For Special Medical Purpose, Hunan Key Laboratory of Edible Forestry Resources Safety and Processing Utilization, Hunan Key Laboratory of Grain-oil Deep Process and Quality Control, School of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China
| | - Chun Liu
- National Engineering Laboratory for Rice and By-product Deep Processing, Hunan Key Laboratory of Processed Food For Special Medical Purpose, Hunan Key Laboratory of Edible Forestry Resources Safety and Processing Utilization, Hunan Key Laboratory of Grain-oil Deep Process and Quality Control, School of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China.
| | - Yuan Zou
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Technology & Business University, Beijing 100048, China; College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Liang Huang
- National Engineering Laboratory for Rice and By-product Deep Processing, Hunan Key Laboratory of Processed Food For Special Medical Purpose, Hunan Key Laboratory of Edible Forestry Resources Safety and Processing Utilization, Hunan Key Laboratory of Grain-oil Deep Process and Quality Control, School of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China
| | - Ying Liang
- National Engineering Laboratory for Rice and By-product Deep Processing, Hunan Key Laboratory of Processed Food For Special Medical Purpose, Hunan Key Laboratory of Edible Forestry Resources Safety and Processing Utilization, Hunan Key Laboratory of Grain-oil Deep Process and Quality Control, School of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China
| | - Jiali Ren
- National Engineering Laboratory for Rice and By-product Deep Processing, Hunan Key Laboratory of Processed Food For Special Medical Purpose, Hunan Key Laboratory of Edible Forestry Resources Safety and Processing Utilization, Hunan Key Laboratory of Grain-oil Deep Process and Quality Control, School of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China
| | - Yingli Liu
- College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Qinlu Lin
- National Engineering Laboratory for Rice and By-product Deep Processing, Hunan Key Laboratory of Processed Food For Special Medical Purpose, Hunan Key Laboratory of Edible Forestry Resources Safety and Processing Utilization, Hunan Key Laboratory of Grain-oil Deep Process and Quality Control, School of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China.
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36
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Soltani S, Hammami R, Cotter PD, Rebuffat S, Said LB, Gaudreau H, Bédard F, Biron E, Drider D, Fliss I. Bacteriocins as a new generation of antimicrobials: toxicity aspects and regulations. FEMS Microbiol Rev 2021; 45:fuaa039. [PMID: 32876664 PMCID: PMC7794045 DOI: 10.1093/femsre/fuaa039] [Citation(s) in RCA: 225] [Impact Index Per Article: 75.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2020] [Accepted: 08/25/2020] [Indexed: 02/07/2023] Open
Abstract
In recent decades, bacteriocins have received substantial attention as antimicrobial compounds. Although bacteriocins have been predominantly exploited as food preservatives, they are now receiving increased attention as potential clinical antimicrobials and as possible immune-modulating agents. Infections caused by antibiotic-resistant bacteria have been declared as a global threat to public health. Bacteriocins represent a potential solution to this worldwide threat due to their broad- or narrow-spectrum activity against antibiotic-resistant bacteria. Notably, despite their role in food safety as natural alternatives to chemical preservatives, nisin remains the only bacteriocin legally approved by regulatory agencies as a food preservative. Moreover, insufficient data on the safety and toxicity of bacteriocins represent a barrier against the more widespread use of bacteriocins by the food and medical industry. Here, we focus on the most recent trends relating to the application of bacteriocins, their toxicity and impacts.
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Affiliation(s)
- Samira Soltani
- Food Science Department, Faculty of Agriculture and Food Sciences, Université Laval, G1V 0A6 Québec, Canada
| | - Riadh Hammami
- School of Nutrition Sciences, Faculty of Health Sciences, University of Ottawa, 75 Laurier Ave. E, Ottawa, ON K1N 6N5, Canada
| | - Paul D Cotter
- Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, P61 C996 Ireland
- APC Microbiome Ireland, Institute and school of Microbiology, University College Cork, Western Road, Cork, T12 YN60, Ireland
| | - Sylvie Rebuffat
- Muséum National d'Histoire Naturelle, Centre National de la Recherche Scientifique, Laboratory Molecules of Communication and Adaptation of Microorganisms (MCAM), UMR 7245 CNRS-MNHN, CP 54, 57 rue Cuvier, 75005 Paris, France
| | - Laila Ben Said
- Food Science Department, Faculty of Agriculture and Food Sciences, Université Laval, G1V 0A6 Québec, Canada
| | - Hélène Gaudreau
- Food Science Department, Faculty of Agriculture and Food Sciences, Université Laval, G1V 0A6 Québec, Canada
| | - François Bédard
- Faculty of Pharmacy and Centre de Recherche en Endocrinologie Moléculaire et Oncologique et Génomique Humaine, Université Laval, 2705 Boulevard Laurier, Quebec G1V 4G2, Canada
| | - Eric Biron
- Faculty of Pharmacy and Centre de Recherche en Endocrinologie Moléculaire et Oncologique et Génomique Humaine, Université Laval, 2705 Boulevard Laurier, Quebec G1V 4G2, Canada
| | - Djamel Drider
- Institut Charles Viollette, Université de Lille, EA 7394, 53955 Villeneuve d'Ascq, France
| | - Ismail Fliss
- Food Science Department, Faculty of Agriculture and Food Sciences, Université Laval, G1V 0A6 Québec, Canada
- Institute of Nutrition and Functional Foods, Université Laval, 2440 Boulevard Hochelaga, Québec G1V 0A6, Canada
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37
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Gedarawatte ST, Ravensdale JT, Al-Salami H, Dykes GA, Coorey R. Antimicrobial efficacy of nisin-loaded bacterial cellulose nanocrystals against selected meat spoilage lactic acid bacteria. Carbohydr Polym 2021; 251:117096. [DOI: 10.1016/j.carbpol.2020.117096] [Citation(s) in RCA: 28] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2020] [Revised: 09/09/2020] [Accepted: 09/09/2020] [Indexed: 12/13/2022]
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38
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Sahoo M, Vishwakarma S, Panigrahi C, Kumar J. Nanotechnology: Current applications and future scope in food. FOOD FRONTIERS 2020. [DOI: 10.1002/fft2.58] [Citation(s) in RCA: 43] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022] Open
Affiliation(s)
- Monalisa Sahoo
- Centre for Rural Development and Technology Indian Institute of Technology Delhi New Delhi India
| | - Siddharth Vishwakarma
- Agricultural and Food Engineering Department Indian Institute of Technology Kharagpur Kharagpur India
| | - Chirasmita Panigrahi
- Agricultural and Food Engineering Department Indian Institute of Technology Kharagpur Kharagpur India
| | - Jayant Kumar
- Agricultural and Food Engineering Department Indian Institute of Technology Kharagpur Kharagpur India
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39
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Fan C, Chen X, He J. Effect of calcium chloride on emulsion stability of methyl-esterified citrus pectin. Food Chem 2020; 332:127366. [DOI: 10.1016/j.foodchem.2020.127366] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2020] [Revised: 06/10/2020] [Accepted: 06/14/2020] [Indexed: 10/24/2022]
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40
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Emerging trends in pectin extraction and its anti-microbial functionalization using natural bioactives for application in food packaging. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.09.009] [Citation(s) in RCA: 33] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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41
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Ramachandraiah K, Hong GP. Polymer Based Nanomaterials for Strategic Applications in Animal Food Value Chains. FOOD REVIEWS INTERNATIONAL 2020. [DOI: 10.1080/87559129.2020.1821212] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Affiliation(s)
| | - Geun-Pyo Hong
- Department of Food Science and Biotechnology, Sejong University, Seoul, Korea
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Wang N, Yu X, Kong Q, Li Z, Li P, Ren X, Peng B, Deng Z. Nisin-loaded polydopamine/hydroxyapatite composites: Biomimetic synthesis, and in vitro bioactivity and antibacterial activity evaluations. Colloids Surf A Physicochem Eng Asp 2020. [DOI: 10.1016/j.colsurfa.2020.125101] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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43
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FREITAS CMP, SOUSA RCS, DIAS MMS, COIMBRA JSR. Extraction of Pectin from Passion Fruit Peel. FOOD ENGINEERING REVIEWS 2020. [DOI: 10.1007/s12393-020-09254-9] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Guo N, Zhu G, Chen D, Wang D, Zhang F, Zhang Z. Preparation and characterization of gellan gum-guar gum blend films incorporated with nisin. J Food Sci 2020; 85:1799-1804. [PMID: 32458576 DOI: 10.1111/1750-3841.15143] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2019] [Revised: 03/09/2020] [Accepted: 03/18/2020] [Indexed: 11/27/2022]
Abstract
Demand for antimicrobial packaging films is growing due to public attention to food safety. The structures and properties of gellan gum-guar gum blend films incorporated with nisin were investigated in this paper. Fourier transform infrared spectroscopy, rheological analyses showed intermolecular interactions among gellan gum, guar gum, and nisin. Furthermore, scanning electron microscopy and thermogravimetric analysis also indicated higher compatibility of the blend film components and better thermal stability than the gellan gum film. Tensile strength (TS), elongation at break (EAB) and water vapor permeability (WVP) of the blend films were enhanced with the addition of guar gum. The TS of the blend film reached 2.89 × 103 MPa, the EAB increased to 67.99%, and the WVP increased to 1.80 × 10-5 g/mm·s·Pa. Additionally, the film with nisin had antibacterial activity for Bacillus subtilis. The results demonstrated that a homogenous and smooth antimicrobial film with gellan gum, guar gum, and nisin could be a good option of antimicrobial packaging film for food preservation. PRACTICAL APPLICATION: This work investigated blend package films of gellan gum and guar gum incorporated with nisin. The results showed compatibility and thermal stability of the film were improved with adding a certain amount of guar gum, and also antibacterial activity for Bacillus subtilis of the blend film with nisin. Therefore, it can be used to the development of antimicrobial packaging films.
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Affiliation(s)
- Na Guo
- College of Life Science, Hefei Normal University, Hefei, 230601, China
| | - Guilan Zhu
- College of Life Science, Hefei Normal University, Hefei, 230601, China
| | - Ding Chen
- College of Life Science, Hefei Normal University, Hefei, 230601, China
| | - Dongkun Wang
- College of Life Science, Hefei Normal University, Hefei, 230601, China
| | - Fangyan Zhang
- College of Life Science, Hefei Normal University, Hefei, 230601, China
| | - Zhilan Zhang
- College of Life Science, Hefei Normal University, Hefei, 230601, China
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Nanomedicines for the Delivery of Antimicrobial Peptides (AMPs). NANOMATERIALS 2020; 10:nano10030560. [PMID: 32244858 PMCID: PMC7153398 DOI: 10.3390/nano10030560] [Citation(s) in RCA: 70] [Impact Index Per Article: 17.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/09/2020] [Revised: 03/12/2020] [Accepted: 03/13/2020] [Indexed: 01/09/2023]
Abstract
Microbial infections are still among the major public health concerns since several yeasts and fungi, and other pathogenic microorganisms, are responsible for continuous growth of infections and drug resistance against bacteria. Antimicrobial resistance rate is fostering the need to develop new strategies against drug-resistant superbugs. Antimicrobial peptides (AMPs) are small peptide-based molecules of 5–100 amino acids in length, with potent and broad-spectrum antimicrobial properties. They are part of the innate immune system, which can represent a minimal risk of resistance development. These characteristics contribute to the description of these molecules as promising new molecules in the development of new antimicrobial drugs. However, efforts in developing new medicines have not resulted in any decrease of drug resistance yet. Thus, a technological approach on improving existing drugs is gaining special interest. Nanomedicine provides easy access to innovative carriers, which ultimately enable the design and development of targeted delivery systems of the most efficient drugs with increased efficacy and reduced toxicity. Based on performance, successful experiments, and considerable market prospects, nanotechnology will undoubtedly lead a breakthrough in biomedical field also for infectious diseases, as there are several nanotechnological approaches that exhibit important roles in restoring antibiotic activity against resistant bacteria.
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Esposito T, Mencherini T, Del Gaudio P, Auriemma G, Franceschelli S, Picerno P, Aquino RP, Sansone F. Design and Development of Spray-Dried Microsystems to Improve Technological and Functional Properties of Bioactive Compounds from Hazelnut Shells. Molecules 2020; 25:molecules25061273. [PMID: 32168873 PMCID: PMC7144004 DOI: 10.3390/molecules25061273] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2020] [Revised: 03/06/2020] [Accepted: 03/09/2020] [Indexed: 12/11/2022] Open
Abstract
An extract obtained from hazelnut shells by-products (HSE) has antioxidant and chemopreventive effects on human melanoma and cervical cancer cell lines, inducing apoptosis by caspase-3 activation. A clinical translation is limited by poor water solubility and low bioavailability. Dried plant extracts often show critical characteristics such as sticky/gummy appearance, unpleasant smell, and instability involving practical difficulties in processing for industrial use. A spray drying method has been applied to transform raw HSE in a microparticulate powder. The biopolymeric matrix was based on l-proline as loading carrier, hydroxyethylcellulose in combination with pectin as coating polymers; lecithin and ethanol were used as solubility enhancers. A Hot-Cold-Hot method was selected to prepare the liquid feed. The thus prepared powder showed good technological properties (solid-state, particle dimensions, morphology, and water dissolution rate), stability, and unchanged chemopreventive effects with respect to the unprocessed HSE.
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Affiliation(s)
| | - Teresa Mencherini
- Correspondence: (T.M.); (F.S.); Tel.: +39-089-968294 (T.M.); +39-089-968146 (F.S.)
| | | | | | | | | | | | - Francesca Sansone
- Correspondence: (T.M.); (F.S.); Tel.: +39-089-968294 (T.M.); +39-089-968146 (F.S.)
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Nouri M, Mokhtarian M. Optimization of Pectin Extractions from Walnut Green Husks and Characterization of the Extraction Physicochemical and Rheological Properties. NUTRITION AND FOOD SCIENCES RESEARCH 2020. [DOI: 10.29252/nfsr.7.2.47] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023] Open
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48
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Novickij V, Stanevičienė R, Staigvila G, Gruškienė R, Sereikaitė J, Girkontaitė I, Novickij J, Servienė E. Effects of pulsed electric fields and mild thermal treatment on antimicrobial efficacy of nisin-loaded pectin nanoparticles for food preservation. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108915] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Chacón-Cerdas R, Medaglia-Mata A, Flores-Mora D, Starbird-Pérez R. Synthesis of chitosan, pectin, and chitosan/pectin microspheres by two water-in-oil emulsion crosslinking methods. CHEMICAL PAPERS 2020. [DOI: 10.1007/s11696-019-00892-w] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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50
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A biotechnological approach for the production of branched chain amino acid containing bioactive peptides to improve human health: A review. Food Res Int 2020; 131:109002. [PMID: 32247480 DOI: 10.1016/j.foodres.2020.109002] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2019] [Revised: 12/21/2019] [Accepted: 01/12/2020] [Indexed: 12/20/2022]
Abstract
Improper nutrition provokes many types of chronic diseases and health problems, which consequently are associated with particularly high costs of treatments. Nowadays, consumer's interest in healthy eating is shifting towards specific foods or food ingredients. As a consequence, bioactive peptides as a promising source of health promoting food additives are currently an intensely debated topic in research. Process design is still on its early stages and is significantly influenced by important preliminary decisions. Thus, parameters like peptide bioactivity within the product, selection of the protein source, enzyme selection for hydrolysis, peptide enrichment method, as well as stability of the peptides within the food matrix and bioavailability are sensitive decision points, which have to be purposefully coordinated, as they are directly linked to amino acid content and structure properties of the peptides. Branched chain amino acids (BCAA) are essential components for humans, possessing various important physiologic functions within the body. Incorporated within peptide sequences, they may induce dual functions, when used as nutraceuticals in functional food, thus preserving the foodstuff and prevent several widespread diseases. Furthermore, there is evidence that consuming this peptide-class can be a nutritional support for elderly people or improve human health to prevent diseases caused by incorrect nutrition. Based on the knowledge about the role of BCAA within various peptide functions, discussed in the review, special attention is given to different approaches for systematic selection of the protein source and enzymes used in hydrolysis, as well as suitable peptide enrichment methods, thereby showing current trends in research.
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