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Khan F, Singh P, Joshi AS, Tabassum N, Jeong GJ, Bamunuarachchi NI, Mijakovic I, Kim YM. Multiple potential strategies for the application of nisin and derivatives. Crit Rev Microbiol 2023; 49:628-657. [PMID: 35997756 DOI: 10.1080/1040841x.2022.2112650] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2022] [Revised: 07/28/2022] [Accepted: 08/09/2022] [Indexed: 12/22/2022]
Abstract
Nisin is a naturally occurring bioactive small peptide produced by Lactococcus lactis subsp. lactis and belongs to the Type A (I) lantibiotics. Due to its potent antimicrobial activity, it has been broadly employed to preserve various food materials as well as to combat a variety of microbial pathogens. The present review discusses the antimicrobial properties of nisin and different types of their derivatives employed to treat microbial pathogens with a detailed underlying mechanism of action. Several alternative strategies such as combination, conjugation, and nanoformulations have been discussed in order to address several issues such as rapid degradation, instability, and reduced activity due to the various environmental factors that arise in the applications of nisin. Furthermore, the evolutionary relationship of many nisin genes from different nisin-producing bacterial species has been investigated. A detailed description of the natural and bioengineered nisin variants, as well as the underlying action mechanisms, has also been provided. The chemistry used to apply nisin in conjugation with natural or synthetic compounds as a synergetic mode of antimicrobial action has also been thoroughly discussed. The current review will be useful in learning about recent and past research that has been performed on nisin and its derivatives as antimicrobial agents.
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Affiliation(s)
- Fazlurrahman Khan
- Marine Integrated Biomedical Technology Center, The National Key Research Institutes in Universities, Pukyong National University, Busan, Republic of Korea
- Research Center for Marine Integrated Bionics Technology, Pukyong National University, Busan, Republic of Korea
| | - Priyanka Singh
- The Novo Nordisk Foundation, Center for Biosustainability, Technical University of Denmark, Lyngby, Denmark
| | - Abhayraj S Joshi
- The Novo Nordisk Foundation, Center for Biosustainability, Technical University of Denmark, Lyngby, Denmark
| | - Nazia Tabassum
- Industry 4.0 Convergence Bionics Engineering, Pukyong National University, Busan, Republic of Korea
| | - Geum-Jae Jeong
- Department of Food Science and Technology, Pukyong National University, Busan, Republic of Korea
| | | | - Ivan Mijakovic
- The Novo Nordisk Foundation, Center for Biosustainability, Technical University of Denmark, Lyngby, Denmark
- Systems and Synthetic Biology Division, Department of Biology and Biological Engineering, Chalmers University of Technology, Gothenburg, Sweden
| | - Young-Mog Kim
- Marine Integrated Biomedical Technology Center, The National Key Research Institutes in Universities, Pukyong National University, Busan, Republic of Korea
- Research Center for Marine Integrated Bionics Technology, Pukyong National University, Busan, Republic of Korea
- Department of Food Science and Technology, Pukyong National University, Busan, Republic of Korea
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2
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Khan MR, Fadlallah S, Gallos A, Flourat AL, Torrieri E, Allais F. Effect of ferulic acid derivative concentration on the release kinetics, antioxidant capacity, and thermal behaviour of different polymeric films. Food Chem 2023; 410:135395. [PMID: 36696781 DOI: 10.1016/j.foodchem.2023.135395] [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: 09/05/2022] [Revised: 12/13/2022] [Accepted: 01/02/2023] [Indexed: 01/05/2023]
Abstract
Ferulic acid displays poor thermal resistance during extrusion and compression moulding, slow 2,2-diphenyl-1-picrylhydrazyl (DPPH) reaction kinetics, and undetected release from polylactide (PLA) and polyhydroxyalkanoates (PHA)-based films into polar media. Thus, in this study, a ferulic acid derivative Bis-O-dihydroferuloyl-1,4-butanediol (BDF) was used as an active additive (up to 40 w%) in PLA, poly(3-hydroxybutyrate) (PHB), and poly(3-hydroxybutyrate-co-3-hydroxyvalerate) (PHBV) matrices to produce blends by extrusion. These blends were then used to prepare films by solvent casting. The BDF displayed good stability with 86-93% retention. The release kinetics in Food Simulant A revealed higher BDF release amounts (1.16-3.2%) for PHA-based films as compared to PLA. The BDF displayed faster DPPH reaction kinetics as compared to ferulic acid. The PHA-based films containing BDF displayed > 80% of DPPH inhibition. The growth of crystals inside polymer matrix had a nucleation effect which reduced the glass transition temperature of the films.
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Affiliation(s)
- Muhammad Rehan Khan
- Department of Agricultural Science, University of Naples Federico II, Via Università 133, 80055 Portici, Italy; URD Agro-Biotechnologies Industrielles (ABI), CEBB, AgroParisTech, 3 Rue des Rouges-Terres, 51110 Pomacle, France
| | - Sami Fadlallah
- URD Agro-Biotechnologies Industrielles (ABI), CEBB, AgroParisTech, 3 Rue des Rouges-Terres, 51110 Pomacle, France.
| | - Antoine Gallos
- URD Agro-Biotechnologies Industrielles (ABI), CEBB, AgroParisTech, 3 Rue des Rouges-Terres, 51110 Pomacle, France
| | - Amandine L Flourat
- URD Agro-Biotechnologies Industrielles (ABI), CEBB, AgroParisTech, 3 Rue des Rouges-Terres, 51110 Pomacle, France
| | - Elena Torrieri
- Department of Agricultural Science, University of Naples Federico II, Via Università 133, 80055 Portici, Italy
| | - Florent Allais
- URD Agro-Biotechnologies Industrielles (ABI), CEBB, AgroParisTech, 3 Rue des Rouges-Terres, 51110 Pomacle, France.
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3
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Potential of pectin-chitosan based composite films embedded with quercetin-loaded nanofillers to control meat associated spoilage bacteria. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102547] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/09/2023]
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4
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Wu C, Zhi Z, Duan M, Sun J, Jiang H, Pang J. Insights into the formation of carboxymethyl chitosan-nisin nanogels for sustainable antibacterial activity. Food Chem 2023; 402:134260. [DOI: 10.1016/j.foodchem.2022.134260] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2022] [Revised: 08/26/2022] [Accepted: 09/12/2022] [Indexed: 11/28/2022]
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5
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Shafique B, Ranjha MMAN, Murtaza MA, Walayat N, Nawaz A, Khalid W, Mahmood S, Nadeem M, Manzoor MF, Ameer K, Aadil RM, Ibrahim SA. Recent Trends and Applications of Nanoencapsulated Bacteriocins against Microbes in Food Quality and Safety. Microorganisms 2022; 11:microorganisms11010085. [PMID: 36677377 PMCID: PMC9864013 DOI: 10.3390/microorganisms11010085] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2022] [Revised: 12/19/2022] [Accepted: 12/20/2022] [Indexed: 12/30/2022] Open
Abstract
Bacteriocins are ribosomal-synthesized peptides or proteins produced by bacterial strains and can inhibit pathogenic bacteria. Numerous factors influence the potential activity of bacteriocins in food matrices. For example, food additives usage, chemical composition, physical conditions of food, and sensitivity of proteolytic enzymes can constrain the application of bacteriocins as beneficial food preservatives. However, novel bacteriocin nanoencapsulation has appeared as an encouraging solution. In this review, we highlight the bacteriocins produced by Gram-negative bacteria and Gram-positive bacteria including lactic acid bacteria that have shown positive results as potential food preservatives. In addition, this review encompasses the major focus on bacteriocins encapsulation with nanotechnology to enhance the antimicrobial action of bacteriocins. Several strategies can be employed to encapsulate bacteriocins; however, the nanotechnological approach is one of the most effective strategies for avoiding limitations. Nanoparticles such as liposomes, chitosan, protein, and polysaccharides have been discussed to show their importance in the nanoencapsulation method. The nanoparticles are combined with bacteriocins to develop the nano-encapsulated bacteriocins from Gram-negative and Gram-positive bacteria including LAB. In food systems, nanoencapsulation enhances the stability and antimicrobial functionality of active peptides. This nanotechnological application provides a formulation of a broad range of antimicrobial peptides at the industry-scale level. Nano-formulated bacteriocins have been discussed along with examples to show a broader antimicrobial spectrum, increase bacteriocins' applicability, extend antimicrobial spectrum and enhance stability.
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Affiliation(s)
- Bakhtawar Shafique
- Institute of Food Science and Nutrition, University of Sargodha, Sargodha 40100, Pakistan
| | | | - Mian Anjum Murtaza
- Institute of Food Science and Nutrition, University of Sargodha, Sargodha 40100, Pakistan
| | - Noman Walayat
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China
| | - Asad Nawaz
- Shenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study, Shenzhen University, Shenzhen 518060, China
- Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China
| | - Waseem Khalid
- Department of Food Science, Government College University Faisalabad, Faisalabad 38000, Pakistan
| | - Shahid Mahmood
- Institute of Food Science and Nutrition, University of Sargodha, Sargodha 40100, Pakistan
| | - Muhammad Nadeem
- Institute of Food Science and Nutrition, University of Sargodha, Sargodha 40100, Pakistan
| | - Muhammad Faisal Manzoor
- Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528011, China
| | - Kashif Ameer
- Institute of Food Science and Nutrition, University of Sargodha, Sargodha 40100, Pakistan
- Correspondence: (K.A.); (R.M.A.); (S.A.I.)
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan
- Correspondence: (K.A.); (R.M.A.); (S.A.I.)
| | - Salam A. Ibrahim
- Food Microbiology and Biotechnology Laboratory, North Carolina Agricultural and Technical State University, Greensboro, NC 27411, USA
- Correspondence: (K.A.); (R.M.A.); (S.A.I.)
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Rezazadeh A, Moghaddas Kia E, Hamishehkar H, Kafil Gazi Jahani B, Ghasempour Z. Capsaicin-incorporated zein electrospun nanofibers: Characterization and release behavior. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101843] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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7
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Riveros-Gomez M, Baldán Y, Román MC, Fabani MP, Mazza G, Rodríguez R. Drying and rehydration kinetics of peeled and unpeeled green apple slices (Granny Smith cv). JOURNAL OF ENVIRONMENTAL SCIENCE AND HEALTH. PART. B, PESTICIDES, FOOD CONTAMINANTS, AND AGRICULTURAL WASTES 2022; 57:835-847. [PMID: 36134516 DOI: 10.1080/03601234.2022.2126246] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/16/2023]
Abstract
In this work, the kinetics of drying and rehydration of green apple slices peeled and unpeeled (Granny Smith cv) were studied. The apple slices were dried at 50, 60, and 70 °C, and after that, rehydrated at ambient (Ta) and boiling temperature (Tb). The drying kinetics were adjusted with the Dincer and Dost model, giving a good fit. Effective diffusivity (Deff) and the convective mass transfer coefficient (hm) were also determined, both coefficients increase with drying temperature, being 1.25 × 10-9 m2 s-1 and 9.53 × 10-7 m2 s-1 the highest values obtained for the peeled apple slices respectively. Peleg and Weibull models were adjusted to the rehydration experimental data obtaining a good fit (R2 > 0.99). Deff values increase significantly with rehydration temperature but take similar values between peeled and unpeeled samples. Acidity, pH, moisture content, solid soluble content, and equivalent diameter were determined to compare the fresh apple slices with those after dehydration and the post-rehydration process. The apple slices rehydrated at boiling temperature better preserved the characteristics of fresh samples due to the short immersion times in water, no significant differences were observed between peeled and unpeeled apples. According to the results, it is convenient to dry the apple slices unpeeled at 70 °C and rehydrate them at Tb.
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Affiliation(s)
- Mathias Riveros-Gomez
- Grupo Vinculado al PROBIEN (CONICET-UNCo), Instituto de Ingeniería Química, Facultad de Ingeniería (UNSJ), San Juan, Argentina
| | - Yanina Baldán
- Grupo Vinculado al PROBIEN (CONICET-UNCo), Instituto de Ingeniería Química, Facultad de Ingeniería (UNSJ), San Juan, Argentina
| | - María Celia Román
- Grupo Vinculado al PROBIEN (CONICET-UNCo), Instituto de Ingeniería Química, Facultad de Ingeniería (UNSJ), San Juan, Argentina
| | - María Paula Fabani
- Facultad de Ingeniería (UNSJ), Instituto de Biotecnología, San Juan, Argentina
| | - Germán Mazza
- Biotecnología y Energías Alternativas, PROBIEN (CONICET-UNCo), Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Neuquén, Argentina
- Patagonia Confluencia, Centro Científico Tecnológico CONICET, Neuquén, Argentina
| | - Rosa Rodríguez
- Grupo Vinculado al PROBIEN (CONICET-UNCo), Instituto de Ingeniería Química, Facultad de Ingeniería (UNSJ), San Juan, Argentina
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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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Development of an antimicrobial coating containing nisin and pectin for deli meat turkey bologna. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113210] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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10
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Mevo SIU, Ashrafudoulla M, Furkanur Rahaman Mizan M, Park SH, Ha SD. Promising strategies to control persistent enemies: Some new technologies to combat biofilm in the food industry-A review. Compr Rev Food Sci Food Saf 2021; 20:5938-5964. [PMID: 34626152 DOI: 10.1111/1541-4337.12852] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2021] [Revised: 09/01/2021] [Accepted: 09/04/2021] [Indexed: 01/22/2023]
Abstract
Biofilm is an advanced form of protection that allows bacterial cells to withstand adverse environmental conditions. The complex structure of biofilm results from genetic-related mechanisms besides other factors such as bacterial morphology or substratum properties. Inhibition of biofilm formation of harmful bacteria (spoilage and pathogenic bacteria) is a critical task in the food industry because of the enhanced resistance of biofilm bacteria to stress, such as cleaning and disinfection methods traditionally used in food processing plants, and the increased food safety risks threatening consumer health caused by recurrent contamination and rapid deterioration of food by biofilm cells. Therefore, it is urgent to find methods and strategies for effectively combating bacterial biofilm formation and eradicating mature biofilms. Innovative and promising approaches to control bacteria and their biofilms are emerging. These new approaches range from methods based on natural ingredients to the use of nanoparticles. This literature review aims to describe the efficacy of these strategies and provide an overview of recent promising biofilm control technologies in the food processing sector.
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Affiliation(s)
| | - Md Ashrafudoulla
- Food Science and Technology Department, Chung-Ang University, Anseong, Republic of Korea
| | | | - Si Hong Park
- Department of Food Science and Technology, Oregon State University, Corvallis, Oregon, USA
| | - Sang-Do Ha
- Food Science and Technology Department, Chung-Ang University, Anseong, Republic of Korea
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Huang K, Yuan Y, Baojun X. A Critical Review on the Microencapsulation of Bioactive Compounds and Their Application. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1963978] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- Kehao Huang
- Food Science and Technology Program, BNU-HKBU United International College, Zhuhai, China
- Department Of Food Science And Agricultural Chemistry, McGill University, Quebec, Canada
| | - Yingzhi Yuan
- Food Science and Technology Program, BNU-HKBU United International College, Zhuhai, China
- Department Of Biochemistry, University College London, London, UK
| | - Xu Baojun
- Food Science and Technology Program, BNU-HKBU United International College, Zhuhai, China
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Nitschke M, Marangon CA. Microbial surfactants in nanotechnology: recent trends and applications. Crit Rev Biotechnol 2021; 42:294-310. [PMID: 34167395 DOI: 10.1080/07388551.2021.1933890] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
The interest in nano-sized materials to develop novel products has increased exponentially in the last decade, together with the search for green methods for their synthesis. An alternative to contribute to a more sustainable approach is the use of microbial-derived molecules to assist nanomaterial synthesis. In this sense, biosurfactants (BSs) have emerged as eco-friendly substitutes in nano-sized materials preparation. The inherent amphiphilic and self-assembly character of BSs associated with their low eco-toxicity, biodegradability, biocompatibility, structural diversity, biological activity, and production from renewable resources are potential advantages over chemically-derived surfactants. In nanotechnology, these versatile molecules play multiple roles. In nanoparticle (NP) synthesis, they act as capping and reducing agents and they also provide self-assembly structures to encapsulation, functionalization, or templates and act as emulsifiers in nanoemulsions. Moreover, BSs can also play as active compounds owing to their intrinsic biological properties. This review presents the recent trends in the development of BS-based nanostructures and their biomedical and environmental applications. Fundamental aspects regarding their antimicrobial and anticancer activities are also discussed.
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Affiliation(s)
- Marcia Nitschke
- Departamento Físico-Química, Instituto de Química de São Carlos (IQSC) - USP, São Carlos, Brazil
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