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Barla RJ, Raghuvanshi S, Gupta S. A comprehensive review of flue gas bio-mitigation: chemolithotrophic interactions with flue gas in bio-reactors as a sustainable possibility for technological advancements. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2024; 31:33165-33189. [PMID: 38668951 DOI: 10.1007/s11356-024-33407-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/10/2024] [Accepted: 04/16/2024] [Indexed: 05/31/2024]
Abstract
Flue gas mitigation technologies aim to reduce the environmental impact of flue gas emissions, particularly from industrial processes and power plants. One approach to mitigate flue gas emissions involves bio-mitigation, which utilizes microorganisms to convert harmful gases into less harmful or inert substances. The review thus explores the bio-mitigation efficiency of chemolithotrophic interactions with flue gas and their potential application in bio-reactors. Chemolithotrophs are microorganisms that can derive energy from inorganic compounds, such as carbon dioxide (CO2), nitrogen oxides (NOx), and sulfur dioxide (SO2), present in the flue gas. These microorganisms utilize specialized enzymatic pathways to oxidize these compounds and produce energy. By harnessing the metabolic capabilities of chemolithotrophs, flue gas emissions can be transformed into value-added products. Bio-reactors provide controlled environments for the growth and activity of chemolithotrophic microorganisms. Depending on the specific application, these can be designed as suspended or immobilized reactor systems. The choice of bio-reactor configuration depends on process efficiency, scalability, and ease of operation. Factors influencing the bio-mitigation efficiency of chemolithotrophic interactions include the concentration and composition of the flue gas, operating conditions (such as temperature, pH, and nutrient availability), and reactor design. Chemolithotrophic interactions with flue gas in bio-reactors offer a potentially efficient approach to mitigating flue gas emissions. Continued research and development in this field are necessary to optimize reactor design, microbial consortia, and operating conditions. Advances in understanding the metabolism and physiology of chemolithotrophic microorganisms will contribute to developing robust and scalable bio-mitigation technologies for flue gas emissions.
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Affiliation(s)
- Rachael Jovita Barla
- Department of Chemical Engineering, Birla Institute of Technology and Science (BITS), Pilani, 333031, Rajasthan, India
| | - Smita Raghuvanshi
- Department of Chemical Engineering, Birla Institute of Technology and Science (BITS), Pilani, 333031, Rajasthan, India.
| | - Suresh Gupta
- Department of Chemical Engineering, Birla Institute of Technology and Science (BITS), Pilani, 333031, Rajasthan, India
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Zhao G, Kempen PJ, Zheng T, Jakobsen TH, Zhao S, Gu L, Solem C, Ruhdal Jensen PP. Synergistic bactericidal effect of nisin and phytic acid against Escherichia coli O157:H7. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109324] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
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Xiong L, Li C, Boeren S, Vervoort J, Hettinga K. Effect of heat treatment on bacteriostatic activity and protein profile of bovine whey proteins. Food Res Int 2020; 127:108688. [DOI: 10.1016/j.foodres.2019.108688] [Citation(s) in RCA: 33] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2019] [Revised: 09/13/2019] [Accepted: 09/16/2019] [Indexed: 02/03/2023]
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Harouna S, Franco I, Carramiñana JJ, Blázquez A, Abad I, Pérez MD, Calvo M, Sánchez L. Effect of hydrolysis and microwave treatment on the antibacterial activity of native bovine milk lactoferrin against Cronobacter sakazakii. Int J Food Microbiol 2019; 319:108495. [PMID: 31911211 DOI: 10.1016/j.ijfoodmicro.2019.108495] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2019] [Revised: 12/18/2019] [Accepted: 12/19/2019] [Indexed: 01/19/2023]
Abstract
Bovine lactoferrin (bLF) is an iron-binding glycoprotein used in functional and therapeutic products due to its biological properties, the most important being its antimicrobial activity. In this study, hydrolysates of bovine lactoferrin (bLFH) obtained with pepsin, chymosin and microbial rennet were assayed against Cronobacter sakazakii (104 CFU/mL) in different media: phosphate buffered saline (PBS), bovine skim milk and whey, and reconstituted powdered infant formula (PIFM). The results obtained have shown that hydrolysis of bLF enhances its antibacterial activity against C. sakazakii. The three types of bLFH dissolved in PBS reduced C. sakazakii growth from a concentration of 0.1 mg/mL and inhibited it completely above 0.5 mg/mL, after 4 and 8 h of incubation at 37 °C. The three bLFH (1 and 2 mg/mL) did not show any antibacterial activity in skim milk, whey and reconstituted PIFM after 8 h of incubation at 37 °C. However, C. sakazakii growth was completely inhibited in whey when pepsin and chymosin bLFH (2 mg/mL) were combined with undigested bLF (2 mg/mL), after 8 h of incubation at 37 °C. On the other hand, the combination of any of the three hydrolysates with bLF showed very low activity in skim milk and practically no activity in reconstituted PIFM. Furthermore, the effect of temperature after reconstitution (4, 23 and 37 °C), on the antibacterial activity of bLF (2.5 and 5 mg/mL) in reconstituted PIFM contaminated with C. sakazakii (10-102 CFU/mL) was also investigated. bLF at 5 mg/mL significantly reduced (p < .05) the proliferation of C. sakazakii in reconstituted PIFM at 37 °C until 2 h. C. sakazakii did not grow at 4 °C for 6 days in reconstituted PIFM with or without bLF. The effect of microwave heating (450, 550 and 650 W for 5, 10 and 15 s) on the antibacterial activity and stability of bLF (2.5 mg/mL) in reconstituted PIFM contaminated with C. sakazakii (10-102 CFU/mL) was also studied. The antibacterial activity of bLF was maintained after treatments at 450 and 550 W for 5 s, which kept 94 and 89% of bLF immunoreactivity, respectively. Moreover, microwave treatments of reconstituted PIFM with or without bLF, at 650 W for 5 s, and at 450, 550 and 650 W for 10 and 15 s, completely inactivated C. sakazakii.
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Affiliation(s)
- Saidou Harouna
- Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Instituto Agroalimentario de Aragón (IA2), Universidad de Zaragoza-CITA, Zaragoza, Spain
| | - Indira Franco
- Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Instituto Agroalimentario de Aragón (IA2), Universidad de Zaragoza-CITA, Zaragoza, Spain; Departamento de Ciencias Naturales, Facultad de Ciencias y Tecnología, Universidad Tecnológica de Panamá, Campus Metropolitano Víctor Levi Sasso, Panamá, Panamá
| | - Juan J Carramiñana
- Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Instituto Agroalimentario de Aragón (IA2), Universidad de Zaragoza-CITA, Zaragoza, Spain
| | - Arturo Blázquez
- Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Instituto Agroalimentario de Aragón (IA2), Universidad de Zaragoza-CITA, Zaragoza, Spain
| | - Inés Abad
- Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Instituto Agroalimentario de Aragón (IA2), Universidad de Zaragoza-CITA, Zaragoza, Spain
| | - María D Pérez
- Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Instituto Agroalimentario de Aragón (IA2), Universidad de Zaragoza-CITA, Zaragoza, Spain
| | - Miguel Calvo
- Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Instituto Agroalimentario de Aragón (IA2), Universidad de Zaragoza-CITA, Zaragoza, Spain
| | - Lourdes Sánchez
- Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Instituto Agroalimentario de Aragón (IA2), Universidad de Zaragoza-CITA, Zaragoza, Spain.
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Elbarbary HA, Ejima A, Sato K. Generation of antibacterial peptides from crude cheese whey using pepsin and rennet enzymes at various pH conditions. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:555-563. [PMID: 29931710 DOI: 10.1002/jsfa.9214] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/20/2017] [Revised: 05/30/2018] [Accepted: 06/16/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND The current study aimed to prepare antimicrobial agents for food preservation from crude cheese whey. Crude cheese whey was digested with porcine pepsin, and calf and fungal rennets at various pHs. The digests were assessed for antibacterial activities against Escherichia coli and Bacillus subtilis. RESULTS The calf rennet digest at pH 3.0 showed the highest antibacterial activity. Three antibacterial peptides that acted against B. subtilis lactoferrin f(20-30), and β-lactoglobulin f(14-22) and f(92-103) were identified in the calf rennet digest. Only lactoferrin f(20-30) also exerted bactericidal activity against E. coli. LC-MS/MS analysis revealed that the three peptides were generated by the porcine pepsin at pH 2.5, whereas the calf rennet generated them at a wider pH (pH 2.5-3.5). Fungal rennet generated only β-lactoglobulin f14-22 at pH 3.5. The pepsin and calf rennet digests at pH 2.5 and 3.0, respectively, reduced the E. coli and B. subtilis populations by approximately 2 log at 6000 µg mL-1 in milk at 4 °C. CONCLUSION The calf rennet and porcine pepsin digests of cheese whey, at a specific acidic pH, which can be prepared from food-grade materials, have the potential to be used as natural food preservatives due to the presence of the three antibacterial peptides. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Hend A Elbarbary
- Division of Applied Biosciences, Graduate School of Agriculture, Kyoto University, Kyoto, Japan
- Department of Food Control, Faculty of Veterinary Medicine, Benha University, Moshtohor, Egypt
| | - Akika Ejima
- Division of Applied Biosciences, Graduate School of Agriculture, Kyoto University, Kyoto, Japan
| | - Kenji Sato
- Division of Applied Biosciences, Graduate School of Agriculture, Kyoto University, Kyoto, Japan
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Kieckens E, Rybarczyk J, Cox E, Vanrompay D. Antibacterial and immunomodulatory activities of bovine lactoferrin against Escherichia coli O157:H7 infections in cattle. Biometals 2018; 31:321-330. [PMID: 29442205 DOI: 10.1007/s10534-018-0082-x] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2018] [Accepted: 02/06/2018] [Indexed: 12/27/2022]
Abstract
Enterohemorrhagic Escherichia coli (EHEC) O157:H7 is a zoonotic pathogen that causes food-borne disease in humans ranging from watery diarrhea to bloody diarrhea and severe hemorrhagic colitis, renal failure and hemolytic uremic syndrome. Cattle, the most important source of E. coli O157:H7 transmission to humans, harbor the bacteria in their gastrointestinal tract without showing clinical symptoms. Prevention of E. coli O157:H7 infections in ruminants could diminish the public health risk. However, there is no specific treatment available nor a vaccine or a therapeutic agent which completely prevents E. coli O157:H7 infections in cattle. This paper provides an overview of latest research data on eradicating enterohemorrhagic E. coli O157:H7 in ruminants by use of bovine lactoferrin administration. The article provides insights into the anti-microbial and immunomodulatory activities of bovine lactoferrin against E. coli O157:H7 infections in cattle.
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Affiliation(s)
- Evelien Kieckens
- Laboratory of Immunology and Animal Biotechnology, Department of Animal Production, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000, Ghent, Belgium
| | - Joanna Rybarczyk
- Laboratory of Immunology and Animal Biotechnology, Department of Animal Production, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000, Ghent, Belgium
| | - Eric Cox
- Laboratory of Immunology, Faculty of Veterinary Medicine, Ghent University, Salisburylaan 133, 9820, Merelbeke, Belgium
| | - Daisy Vanrompay
- Laboratory of Immunology and Animal Biotechnology, Department of Animal Production, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000, Ghent, Belgium.
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Huertas Méndez NDJ, Vargas Casanova Y, Gómez Chimbi AK, Hernández E, Leal Castro AL, Melo Diaz JM, Rivera Monroy ZJ, García Castañeda JE. Synthetic Peptides Derived from Bovine Lactoferricin Exhibit Antimicrobial Activity against E. coli ATCC 11775, S. maltophilia ATCC 13636 and S. enteritidis ATCC 13076. Molecules 2017; 22:molecules22030452. [PMID: 28287494 PMCID: PMC6155255 DOI: 10.3390/molecules22030452] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2017] [Revised: 03/01/2017] [Accepted: 03/08/2017] [Indexed: 12/14/2022] Open
Abstract
Linear, dimeric, tetrameric, and cyclic peptides derived from lactoferricin B–containing non-natural amino acids and the RWQWR motif were synthesized, purified, and characterized using RP-HPLC, MALDI-TOF mass spectrometry, and circular dichroism. The antibacterial activity of peptides against Escherichia coli ATCC 11775, Stenotrophomonas maltophilia ATCC 13636, and Salmonella enteritidis ATCC 13076 was evaluated. The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) were determined. The synthetic bovine lactoferricin exhibited antibacterial activity against E. coli ATCC 11775 and S. enteritidis ATCC 13076. The dimeric peptide (RRWQWR)2K-Ahx exhibited the highest antibacterial activity against the tested bacterial strain. The monomeric, cyclic, tetrameric, and palindromic peptides containing the RWQWR motif exhibited high and specific activity against E. coli ATCC 11775. The results suggest that short peptides derived from lactoferricin B could be considered as potential candidates for the development of antibacterial agents against infections caused by E. coli.
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Affiliation(s)
- Nataly De Jesús Huertas Méndez
- Chemistry Department, Universidad Nacional de Colombia, Bogotá Carrera 45 No 26-85, Building 451, office 409, Bogotá 11321, Colombia.
| | - Yerly Vargas Casanova
- Bacteriology Department, Universidad Colegio Mayor de Cundinamarca, Bogotá Calle 28 No. 5B-02, Bogotá 110311; Colombia.
| | | | - Edith Hernández
- Bacteriology Department, Universidad Colegio Mayor de Cundinamarca, Bogotá Calle 28 No. 5B-02, Bogotá 110311; Colombia.
| | - Aura Lucia Leal Castro
- Medicine Faculty, Universidad Nacional de Colombia, Bogotá Carrera 45 No 26-85, Building 471, Bogotá 11321, Colombia.
| | - Javier Mauricio Melo Diaz
- Chemistry Department, Universidad Nacional de Colombia, Bogotá Carrera 45 No 26-85, Building 451, office 409, Bogotá 11321, Colombia.
| | - Zuly Jenny Rivera Monroy
- Chemistry Department, Universidad Nacional de Colombia, Bogotá Carrera 45 No 26-85, Building 451, office 409, Bogotá 11321, Colombia.
| | - Javier Eduardo García Castañeda
- Pharmacy Department, Universidad Nacional de Colombia, Bogotá Carrera 45 No 26-85, Building 450, office 203, Bogotá 11321, Colombia.
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Lobete MM, Noriega E, Batalha MA, de Beurme S, Van de Voorde I, Van Impe JF. Effect of tagatose on growth dynamics of Salmonella Typhimurium and Listeria monocytogenes in media with different levels of structural complexity and in UHT skimmed milk. Food Control 2017. [DOI: 10.1016/j.foodcont.2016.05.049] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Antimicrobial activity of buttermilk and lactoferrin peptide extracts on poultry pathogens. J DAIRY RES 2016; 83:497-504. [DOI: 10.1017/s0022029916000637] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
Antibiotics are commonly used in poultry feed as growth promoters. This practice is questioned given the arising importance of antibiotic resistance. Antimicrobial peptides can be used as food additives for a potent alternative to synthetic or semi-synthetic antibiotics. The objective of this study was to develop a peptide production method based on membrane adsorption chromatography in order to produce extracts with antimicrobial activity against avian pathogens (Salmonella entericavar. Enteritidis,Salmonella entericavar. Typhimurium, and twoEscherichia colistrains, O78:H80 and TK3 O1:K1) as well asStaphylococcus aureus. To achieve this, buttermilk powder and purified lactoferrin were digested with pepsin. The peptide extracts (<10 kDa) were fractionated depending on their charges through high-capacity cation-exchange and anion-exchange adsorptive membranes. The yields of cationic peptide extracts were 6·3 and 15·4% from buttermilk and lactoferrin total peptide extracts, respectively. Antimicrobial activity was assessed using the microdilution technique on microplates. Our results indicate that the buttermilk cationic peptide extracts were bactericidal at less than 5 mg/ml against the selected avian strains, with losses of 1·7 log CFU/ml (Salm.Typhimurium) to 3 log CFU/ml (E. coliO78:H80); viability decreased by 1·5 log CFU/ml forStaph. aureus, a Gram-positive bacterium. Anionic and non-adsorbed peptide extracts were inactive at 5 mg/ml. These results demonstrate that membrane adsorption chromatography is an effective way to prepare a cationic peptide extract from buttermilk that is active against avian pathogens.
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de Alba M, Bravo D, Medina M. Inactivation of Listeria monocytogenes and Salmonella Enteritidis in dry-cured ham by combined treatments of high pressure and the lactoperoxidase system or lactoferrin. INNOV FOOD SCI EMERG 2015. [DOI: 10.1016/j.ifset.2015.06.013] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Antibacterial activity of bovine milk lactoferrin and its hydrolysates prepared with pepsin, chymosin and microbial rennet against foodborne pathogen Listeria monocytogenes. Int Dairy J 2015. [DOI: 10.1016/j.idairyj.2015.01.007] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Li J, Zhu W, Luo M, Ren H, Tang L, Liao H, Wang Y. Molecular cloning, expression and purification of lactoferrin from Tibetan sheep mammary gland using a yeast expression system. Protein Expr Purif 2015; 109:35-9. [DOI: 10.1016/j.pep.2015.01.008] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2014] [Revised: 01/22/2015] [Accepted: 01/25/2015] [Indexed: 10/24/2022]
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Harouna S, Carramiñana J, Navarro F, Pérez M, Calvo M, Sánchez L. Antibacterial activity of bovine milk lactoferrin on the emerging foodborne pathogen Cronobacter sakazakii: Effect of media and heat treatment. Food Control 2015. [DOI: 10.1016/j.foodcont.2014.07.061] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Davidson PM, Critzer FJ, Taylor TM. Naturally Occurring Antimicrobials for Minimally Processed Foods. Annu Rev Food Sci Technol 2013; 4:163-90. [DOI: 10.1146/annurev-food-030212-182535] [Citation(s) in RCA: 107] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- P. Michael Davidson
- Department of Food Science & Technology, University of Tennessee, Knoxville, Tennessee 37996-4591; ,
| | - Faith J. Critzer
- Department of Food Science & Technology, University of Tennessee, Knoxville, Tennessee 37996-4591; ,
| | - T. Matthew Taylor
- Department of Animal Science, Texas A&M University, College Station, Texas 77843;
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Oshima S, Rea MC, Lothe S, Morgan S, Begley M, O'Connor PM, Fitzsimmons A, Kamikado H, Walton R, Ross RP, Hill C. Efficacy of organic acids, bacteriocins, and the lactoperoxidase system in inhibiting the growth of Cronobacter spp. in rehydrated infant formula. J Food Prot 2012; 75:1734-42. [PMID: 23043820 DOI: 10.4315/0362-028x.jfp-12-066] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Thirty-three antimicrobial agents, including antimicrobial peptides (nisin, lacticin 3147, isracidin), organic acids, emulsifiers (organic acid esters), glycine, lysozyme, tocopherol, EDTA, milk fat globule membrane, and the lactoperoxidase system (LPOS) were screened for anti-Cronobacter sakazakii activity. The compounds were initially screened individually in parallel in synthetic media. Those showing antimicrobial activity were then tested in reconstituted whole milk and finally in reconstituted powdered infant formula (PIF), using mild temperatures of reconstitution and prolonged storage at room temperature. Propionic acid and monocaprylin (as POEM M-100) in combination showed inhibitory activity at sufficiently low concentrations (0.1 to 0.2%) in milk to be considered as potential antimicrobial additives for the inhibition of C. sakazakii in reconstituted PIF. More interestingly, LPOS, when combined with the broad-spectrum bacteriocins nisin or lacticin 3147, inhibited outgrowth of C. sakazakii at 37°C for 8 h. The combined effects of POEM M-100 and either acetate or propionate and LPOS with lacticin 3147 or nisin were evaluated under the Food and Agriculture Organization of the United Nations-World Health Organization high-risk scenario for PIF, i.e., low temperature of reconstitution and long storage or feeding times at ambient temperature. In the presence of LPOS and lacticin 3147, growth of Cronobacter spp. was inhibited for up to 12 h when the PIF was rehydrated at 40 or 50°C. These results highlight the potential of combinatory approaches to improving the safety of infant milk formula.
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Affiliation(s)
- Satoru Oshima
- Food Technology Research Institute, Division of Research and Development, Meiji Co., Ltd., 540 Naruda, Odawara, Kanagawa, 250-0862 Japan
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Elbarbary HA, Abdou AM, Nakamura Y, Park EY, Mohamed HA, Sato K. Identification of novel antibacterial peptides isolated from a commercially available casein hydrolysate by autofocusing technique. Biofactors 2012; 38:309-15. [PMID: 22539466 DOI: 10.1002/biof.1023] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 01/15/2012] [Accepted: 03/31/2012] [Indexed: 11/07/2022]
Abstract
Autofocusing, as a simple and safe technique, was used to fractionate casein hydrolysate based on the amphoteric nature of its peptides. The antibacterial activity of casein hydrolysate and its autofocusing fractions (A1-10) was examined against Escherichia coli and Bacillus subtilis. The basic fraction A9 exhibited the highest activity with minimum inhibitory concentration (MIC) of 150 μg/mL, whereas casein hydrolysate showed MIC values ranging from 2000 to 8000 μg/mL. The antibacterial peptides in A9 were purified by using a series of size exclusion and reversed phase chromatographies. Three peptides exhibited the most potent antibacterial activity with MIC values ranging from 12.5 to 100 μg/mL. These peptides were generated from α(s2)-casein, α(s1)-casein, and κ-casein and identified as K165 KISQRYQKFALPQYLKTVYQHQK188, I6KHQGLPQEV15, and T136EAVESTVATL146, respectively. Therefore, the results revealed that casein hydrolysate had potent antibacterial peptides that could be isolated by autofocusing technique.
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Affiliation(s)
- Hend A Elbarbary
- Division of Applied Life Sciences, Graduate School of Life & Environmental Sciences, Kyoto Prefectural University, Shimogamo, Kyoto, Japan
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Effect of lactoferrin and its derivatives, high hydrostatic pressure, and their combinations, on Escherichia coli O157:H7 and Pseudomonas fluorescens in chicken filets. INNOV FOOD SCI EMERG 2012. [DOI: 10.1016/j.ifset.2011.07.016] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Muro Urista C, Álvarez Fernández R, Riera Rodriguez F, Arana Cuenca A, Téllez Jurado A. Review: Production and functionality of active peptides from milk. FOOD SCI TECHNOL INT 2011; 17:293-317. [PMID: 21917640 DOI: 10.1177/1082013211398801] [Citation(s) in RCA: 103] [Impact Index Per Article: 7.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
In recent years, research on the production of active peptides obtained from milk and their potential functionality has grown, to a great extent. Bioactive peptides have been defined as specific protein fragments that have a positive impact on body functions or conditions, and they may ultimately have an influence on health. Individual proteins of casein or milk-derived products such as cheese and yogurt have been used as a protein source to study the isolation and activity of peptides with several applications. Currently, the milk whey waste obtained in the production of cheese also represents a protein source from which active peptides could be isolated with potential industrial applications. The active properties of milk peptides and the results found with regard to their physiological effects have led to the classification of peptides as belonging to the group of ingredients of protein nature, appropriate for use in functional foods or pharmaceutical formulations. In this study, the main peptides obtained from milk protein and the past research studies about its production and biological activities will be explained. Second, an analysis will be made on the methods to determinate the biological activities, the separation of bioactive peptides and its structure identification. All of these form the base required to obtain synthetic peptides. Finally, we explain the experimental animal and human trials done in the past years. Nevertheless, more research is required on the design and implementation of equipment for the industrial production and separation of peptides. In addition, different authors suggest that more emphasis should therefore be given to preclinical studies, proving that results are consistent and that effects are demonstrated repeatedly by several research human groups.
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Affiliation(s)
- C Muro Urista
- Department of Chemical Engineering and Investigation, Instituto Tecnológico de Toluca. Av. Tecnológico s/n Ex-Rancho la Virgen, Toluca, C.P. 52140, México.
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Del Olmo A, Calzada J, Nuñez M. Effect of lactoferrin and its derivatives against gram-positive bacteria in vitro and, combined with high pressure, in chicken breast fillets. Meat Sci 2011; 90:71-6. [PMID: 21703778 DOI: 10.1016/j.meatsci.2011.06.003] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2010] [Revised: 04/14/2011] [Accepted: 06/01/2011] [Indexed: 10/18/2022]
Abstract
The bactericidal activity of lactoferrin (LF), amidated lactoferrin (AMILF), pepsin digested lactoferrin (PDLF), and its activated (ALF) commercial form, against six strains of three gram-positive bacterial species was investigated. Listeria monocytogenes was most sensitive in vitro, Staphylococcus aureus showed a moderate resistance, and Enterococus faecalis was highly resistant to antimicrobials. When chicken breast fillets were inoculated with L. monocytogenes CECT5725 and treated with antimicrobials, reductions were below 0.5 logCFU/ml in all cases. In combination with high pressure (HHP) treatment at 400 MPa for 10 min, antimicrobials showed a slight additional bactericidal effect, always below 1 logCFU/g. Incorporation of antimicrobials 18 h before or 1 h after HHP treatment generally yielded better results than incorporation 1 h before HHP treatment, although reductions remained below 1.5 logCFU/g in all cases. LF and its derivatives showed a limited potential for pathogen control in meat.
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Affiliation(s)
- Ana Del Olmo
- Departamento de Tecnología de los Alimentos, INIA, Carretera de la Coruña Km 7, Madrid 28040, Spain
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Del Olmo A, Calzada J, Nuñez M. Short communication: Antimicrobial effect of lactoferrin and its amidated and pepsin-digested derivatives against Salmonella Enteritidis and Pseudomonas fluorescens. J Dairy Sci 2010; 93:3965-9. [PMID: 20723671 DOI: 10.3168/jds.2010-3152] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2010] [Accepted: 05/22/2010] [Indexed: 01/11/2023]
Abstract
The antimicrobial effect of bovine lactoferrin (LF) and its amidated and pepsin-digested derivatives, at concentrations varying from 0.25 to 20 mg/mL, against 3 Salmonella Enteritidis strains and 3 Pseudomonas fluorescens strains was investigated. Lactoferrin showed its maximum antimicrobial effect at 10 mg/mL against the 3 Salmonella strains, with reductions ranging from 1.3 to 2.0 log units, and the 3 Pseudomonas strains, with reductions ranging from 1.8 to 5.4 log units. In the case of amidated LF, the maximum effect on the 3 Salmonella strains was recorded at 0.25 mg/mL, with reductions in the range of 0.8 to 1.2 log units, whereas it was recorded at 1 mg/mL for the 3 Pseudomonas strains, with reductions in the range of 4.4 to 6.0 log units. Pepsin-digested LF showed its maximum antimicrobial effect at 1 mg/mL against the 3 Salmonella strains, with reductions ranging from 2.6 to 3.4 log units, and at 20 mg/mL against the 3 Pseudomonas strains, with reductions ranging from 4.5 to 5.4 log units. It is worth noting the pronounced effect (reductions exceeding 2.5 log units) of a low (1 mg/mL) concentration of pepsin-digested LF, which is naturally formed in the gastrointestinal tract, on Salmonella and Pseudomonas strains. A highly significant inverse correlation was found between capsule polysaccharide levels of bacterial strains and their lethality in the presence of different concentrations of amidated lactoferrin.
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Affiliation(s)
- A Del Olmo
- Departamento de Tecnología de Alimentos, INIA, Carretera de la Coruña Km 7, Madrid, 28040 Spain
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Del Olmo A, Calzada J, Nuñez M. Antimicrobial efficacy of lactoferrin, its amidated and pepsin-digested derivatives, and their combinations, on Escherichia coli O157:H7 and Serratia liquefaciens. Lett Appl Microbiol 2010; 52:9-14. [DOI: 10.1111/j.1472-765x.2010.02957.x] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Elbarbary HA, Abdou AM, Park EY, Nakamura Y, Mohamed HA, Sato K. Novel antibacterial lactoferrin peptides generated by rennet digestion and autofocusing technique. Int Dairy J 2010. [DOI: 10.1016/j.idairyj.2009.12.019] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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CONESA CELIA, ROTA CARMEN, CASTILLO EDUARDO, PÉREZ MARÍAD, CALVO MIGUEL, SÁNCHEZ LOURDES. Effect of heat treatment on the antibacterial activity of bovine lactoferrin against three foodborne pathogens. INT J DAIRY TECHNOL 2010. [DOI: 10.1111/j.1471-0307.2010.00567.x] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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Ramalheira R, Almeida M, Azeredo J, Brandão TR, Almeida G, Silva J, Teixeira P. Survival of Clinical and Food Isolates of Listeria monocytogenes Through Simulated Gastrointestinal Tract Conditions. Foodborne Pathog Dis 2010; 7:121-8. [DOI: 10.1089/fpd.2009.0319] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Affiliation(s)
- Rosário Ramalheira
- CBQF/Biotechnology School, Portuguese Catholic University, Oporto, Portugal
| | - Marta Almeida
- Biological Engineering Department, University of Minho, Braga, Portugal
| | - Joana Azeredo
- Biological Engineering Department, University of Minho, Braga, Portugal
| | | | - Gonçalo Almeida
- CBQF/Biotechnology School, Portuguese Catholic University, Oporto, Portugal
| | - Joana Silva
- CBQF/Biotechnology School, Portuguese Catholic University, Oporto, Portugal
| | - Paula Teixeira
- CBQF/Biotechnology School, Portuguese Catholic University, Oporto, Portugal
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Antibacterial activity of recombinant human lactoferrin from rice: effect of heat treatment. Biosci Biotechnol Biochem 2009; 73:1301-7. [PMID: 19502737 DOI: 10.1271/bbb.80814] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Abstract
The antibacterial activity of recombinant human lactoferrin from rice (rhLF) compared with that of human milk lactoferrin (hLF) was evaluated against Escherichia coli O157:H7, Salmonella Enteritidis and Listeria monocytogenes. The hydrolysates of rhLF and hLF were found to be more active than native proteins against E. coli O157:H7, and their activity was independent of their iron saturation. The effect of different heat treatments on the antibacterial activity of apo-rhLF was studied and compared with hLF. We observed that an HTST pasteurization treatment did not affect the antimicrobial activity of lactoferrin against the pathogens studied. Furthermore, the activity of apo-rhLF and hLF against E. coli O157:H7 and L. monocytogenes in UHT milk and whey was assayed, finding a decrease in the number of bacteria, although lower than that observed in a broth medium. This study shows the similar antibacterial activity of rhLF and hLF which is important in order to consider the addition of rhLF as a supplement in special products.
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del Olmo A, Morales P, Nuñez M. Bactericidal activity of lactoferrin and its amidated and pepsin-digested derivatives against Pseudomonas fluorescens in ground beef and meat fractions. J Food Prot 2009; 72:760-5. [PMID: 19435224 DOI: 10.4315/0362-028x-72.4.760] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The antibacterial activity of lactoferrin (LF) and its amidated and pepsin-digested derivatives (AMILF and PDLF, respectively) against Pseudomonas fluorescens ATCC 948 in ground beef was investigated. LF, AMILF, and PDLF at 1 mg/ml decreased bacterial counts by 1.9, 6.4, and 3.5 log units, respectively, after 1 h at 30 degrees C when the assays were performed in distilled water, but their bactericidal activity disappeared when added at 1 mg/g to ground beef held for 24 h at 5 degrees C. To identify meat components responsible for the loss of bactericidal activity, ground beef was homogenized and separated into fractions of different molecular weights. When cations were removed (fraction > 1 kDa), the bactericidal activity of AMILF was completely restored, whereas the effectiveness of LF and PDLF remained 1.0 and 0.4 log units lower, respectively, than the results obtained in distilled water. EDTA at 5 mM greatly enhanced the bactericidal activity of the three antimicrobials at 1 mg/ml in meat homogenate and in the presence of 5 mM sodium bicarbonate completely restored the bactericidal activity. However, when 1 mg/g AMILF, 5 mM sodium bicarbonate, and increasing EDTA concentrations were added to inoculated ground beef, bacterial counts declined by only 0.2, 0.4, and1.2 log units in the presence of 8, 32, and 128 mM EDTA, respectively, after 24 h at 5 degrees C.
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Affiliation(s)
- Ana del Olmo
- Departamento de Tecnología de Alimentos, Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria, Carretera de la Coruña Km 7, Madrid 28040, Spain
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Bajpai VK, Rahman A, Dung NT, Huh MK, Kang SC. In vitro inhibition of food spoilage and foodborne pathogenic bacteria by essential oil and leaf extracts of Magnolia liliflora Desr. J Food Sci 2009; 73:M314-20. [PMID: 19241564 DOI: 10.1111/j.1750-3841.2008.00841.x] [Citation(s) in RCA: 53] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Abstract
The aim of this study was to examine the chemical composition of the essential oil isolated from the floral parts of Magnolia liliflora Desr. by hydrodistillation, and to test the efficacy of essential oil and various leaf extracts against a diverse range of microorganisms comprising food spoilage and foodborne pathogenic bacteria. The chemical composition of essential oil was analyzed by GC-MS. It was determined that 52 compounds, which represented 78.07% of total oil, were present in the oil. The oil contained mainly levoxine (15.59%), methylcyclopropane (24.26%), 2-beta-pinene (5.3%), caryophyllene oxide (4.01%), and beta-caryophyllene (1.7%). The oil (1000 ppm/disc) and leaf extracts (1500 ppm/disc) exhibited promising antibacterial effects against the tested pathogens as a diameter of zones of inhibition (9 to 18 and 7 to 12 mm) and MIC values (125 to 1000 and 500 to 3000 microg/mL), respectively. Also, the oil had a potent detrimental effect on the viable count of the tested bacteria. The results obtained in this study support the role of essential oil and the leaf extracts derived from M. liliflora as a remarkable approach to inhibit the growth of food spoilage and foodborne pathogens.
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Affiliation(s)
- V K Bajpai
- Dept. of Biotechnology, Daegu Univ., Kyoungsan, Kyoungbook 712-714, Republic of Korea
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del Olmo A, Morales P, Nuñez M. Bactericidal effect of lactoferrin and its amidated and pepsin-digested derivatives on Pseudomonas fluorescens: influence of environmental and physiological factors. J Food Prot 2008; 71:2468-74. [PMID: 19244900 DOI: 10.4315/0362-028x-71.12.2468] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The influence of environmental and physiological factors such as substrate composition and inoculum characteristics on the bactericidal activity of bovine lactoferrin (LF) and its amidated and pepsin-digested derivatives against Pseudomonas fluorescens was investigated. Amidated LF (AMILF) exerted the most potent bactericidal activity, with a 5.8-log decrease in P. fluorescens counts, and LF the lowest, with just a 1-log decrease, whereas pepsin-digested LF (PDLF) reduced bacterial counts by 2.7 log, after 1 h at 30 degrees C. Amidation of PDLF increased effectiveness by 1.2 log, whereas pepsin digestion of AMILF decreased effectiveness by 2.8 log. Bactericidal activity of LF and its derivatives was higher in Tris buffer than in phosphate buffer. The bactericidal effect of AMILF and PDLF was enhanced as medium pH was increased from 5.5 to 8.5, whereas LF showed higher activity under acidic or basic conditions than at neutral pH. The presence of cations affected the activity of LF and its derivatives, from a concentration of 10 mM for K+, 1 mM for Na+, and 0.1 mM for Ca2+, Co2+, CU2+, Mg2+, Zn2+, and Fe3+. Bactericidal effectiveness diminished as the bacterial inoculum was increased. Log-phase cultures (10-h incubation) were less sensitive to the bactericidal activity of LF and its derivatives than stationary cultures (20- and 30-h incubation). All these factors should be considered when applications of LF and its derivatives in foods and other complex systems are investigated.
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Affiliation(s)
- Ana del Olmo
- Departamento de Tecnología de los Alimentos, INIA, Carretera de la Coruña Km 7, Madrid 28040, Spain
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Ko KY, Mendonca AF, Ahn DU. Effect of ethylenediaminetetraacetate and lysozyme on the antimicrobial activity of ovotransferrin against Listeria monocytogenes. Poult Sci 2008; 87:1649-58. [PMID: 18648062 DOI: 10.3382/ps.2007-00521] [Citation(s) in RCA: 27] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
This study evaluated the effect of EDTA and lysozyme on the antibacterial activities of activated ovotransferrin against 5 strains of Listeria monocytogenes. First, a disc test was performed to screen the concentrations of EDTA or lysozyme that showed antibacterial activities in ovotransferrin (O) or ovotransferrin in 100 mM NaHCO3 (OS) solution. Turbidity and viability tests were conducted using O or OS solution combined with either lysozyme (OL and OSL) or EDTA (OE and OSE). Also, OS combined with 2 mg/mL of lysozyme (OSL) or 1 mg/mL of EDTA (OSLE), or both, was applied on commercial hams to determine if the solutions show antibacterial activities on meat products. The effect of initial cell population on the antibacterial activities of ovotransferrin combined with either EDTA or lysozyme was also determined. The L. monocytogenes started to grow after 1 d of incubation in the presence of >2.0 mg/mL of lysozyme. The OL groups showed weak antibacterial activities against L. monocytogenes in brain heart infusion broth culture, and their activities were bacteriostatic. The OSL groups were bactericidal against L. monocytogenes, resulting in 1 log reduction from initial cell population. Even though OSL showed stronger antibacterial activity than OS, lysozyme had no significant effect on antibacterial activity of OS against L. monocytogenes. Also, EDTA itself at 1.0 and 2.0 mg/mL was bacteriostatic against 5 strains of L. monocytogenes. They were more susceptible to EDTA than lysozyme, and OSE1 and OSE2 had bactericidal activity against L. monocytogenes. There was a significant difference in the survivor cell populations between OS and OSE groups (P < 0.05). Therefore, EDTA enhanced the antibacterial activity of OS against L. monocytogenes. However, ovotransferrin plus either lysozyme or EDTA, or both, did not show any antibacterial effect in commercial hams during storage at 10 degrees C. In addition, the initial population of L. monocytogenes cells influenced the antibacterial activity of OSL or OSE.
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Affiliation(s)
- K Y Ko
- Department of Animal Science, Iowa State University, Ames 50011, USA
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Enrique M, Marcos JF, Yuste M, Martínez M, Vallés S, Manzanares P. Inhibition of the wine spoilage yeast Dekkera bruxellensis by bovine lactoferrin-derived peptides. Int J Food Microbiol 2008; 127:229-34. [DOI: 10.1016/j.ijfoodmicro.2008.07.011] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2008] [Revised: 06/25/2008] [Accepted: 07/08/2008] [Indexed: 11/29/2022]
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COLAK HILAL, HAMPIKYAN HAMPARSUN, BINGOL ENVERBARIS, AKSU HARUN. THE EFFECT OF NISIN AND BOVINE LACTOFERRIN ON THE MICROBIOLOGICAL QUALITY OF TURKISH-STYLE MEATBALL (TEKIRDAĞ KÖFTE). J Food Saf 2008. [DOI: 10.1111/j.1745-4565.2008.00105.x] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Brown CA, Wang B, Oh JH. Antimicrobial activity of lactoferrin against foodborne pathogenic bacteria incorporated into edible chitosan film. J Food Prot 2008; 71:319-24. [PMID: 18326181 DOI: 10.4315/0362-028x-71.2.319] [Citation(s) in RCA: 28] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The objectives of this research were to develop and characterize edible chitosan film containing lactoferrin as a natural antimicrobial agent, and to investigate the combination effects of lactoferrin with lysozyme in chitosan film against the growth of Escherichia coli O157:H7 and Listeria monocytogenes. Chitosan films containing lactoferrin, lysozyme, or nisin were fabricated, and the antimicrobial concentrations were 0.5, 1, or 2 mg in a circular disc of chitosan film. Three concentrations of lactoferrin or EDTA (0.28, 0.56, or 1.12 mg per disc) were also incorporated into the chitosan film containing lysozyme to investigate the combination effects of lactoferrin. The water barrier properties of the chitosan films containing lactoferrin were characterized. The antimicrobial activities against E. coli O157:H7 and L. monocytogenes were determined using the agar diffusion assay and cell count assay. The chitosan films containing lactoferrin less than 1 mg per disc did not alter the water vapor permeability of the chitosan film. Although the film containing lysozyme exhibited significant antimicrobial activity, the incorporation of lactoferrin alone into chitosan film did not exhibit significant antimicrobial activity against both E. coli O157:H7 and L. monocytogenes. However, the combination of lactoferrin with lysozyme-containing chitosan film significantly decreased the growth of E. coli O157:H7, exhibiting a comparable effect to that of the combination of EDTA with lysozyme (P < 0.05). Furthermore, the combination of lactoferrin with lysozyme in chitosan film exhibited greater reduction in the growth of L. monocytogenes than did the combination EDTA with lysozyme, resulting in an approximate 3-log reduction.
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Affiliation(s)
- Cynthia A Brown
- Department of Food and Nutritional Sciences, 200 D Campbell Hall, Tuskegee University, Tuskegee, Alabama 36088, USA
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Enrique M, Marcos JF, Yuste M, Martínez M, Vallés S, Manzanares P. Antimicrobial action of synthetic peptides towards wine spoilage yeasts. Int J Food Microbiol 2007; 118:318-25. [PMID: 17822793 DOI: 10.1016/j.ijfoodmicro.2007.07.049] [Citation(s) in RCA: 42] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2006] [Revised: 04/03/2007] [Indexed: 11/27/2022]
Abstract
The antimicrobial action of selected short synthetic peptides against wine spoilage yeasts such as Cryptococcus albidus, Dekkera bruxellensis, Pichia membranifaciens, Saccharomyces cerevisiae, Zygosaccharomyces bailii and Zygosaccharomyces bisporus has been examined. Peptides analyzed include nine sequence-related antifungal hexapeptides (PAFs) previously developed by a combinatorial approach, and two representative lactoferricin B (LfcinB)-derived peptides. Different peptides had distinct activity profiles. In vitro assays identified the peptides PAF26, PAF36, and LfcinB(17-31), as having growth inhibitory properties towards several of the yeasts at low micromolar concentrations. Z. bailii and Z. bisporus were the most sensitive yeasts. In addition to their fungistatic activity, the three peptides showed fungicidal properties towards Z. bailii, Z. bisporus, and S. cerevisiae in laboratory growth medium. Remarkably, only LfcinB(17-31) against Z. bisporus had inhibitory and fungicidal properties in wine at the concentrations assayed, showing that the antimicrobial action of each peptide is dependent on both the food matrix and the target micro-organism. Lack of fungicidal activity of peptides against Z. bailii in wine is related to the presence of salt ions other than divalent cations. On the contrary, fungicidal activity of LfcinB(17-31) towards Z. bisporus was not significantly affected by wine salts. Our data identify a bioactive peptide from natural origin with potential use against the food spoilage yeast Z. bisporus, and indicate that the application of antimicrobial peptides in wine preservation deserves further investigation.
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Affiliation(s)
- María Enrique
- Departamento de Biotecnología de Alimentos, Instituto de Agroquímica y Tecnología de Alimentos, Consejo Superior de Investigaciones Científicas (CSIC), P. O. Box 73, 46100 Burjassot, Valencia, Spain
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Murdock CA, Cleveland J, Matthews KR, Chikindas ML. The synergistic effect of nisin and lactoferrin on the inhibition of Listeria monocytogenes and Escherichia coli O157:H7. Lett Appl Microbiol 2007; 44:255-61. [PMID: 17309501 DOI: 10.1111/j.1472-765x.2006.02076.x] [Citation(s) in RCA: 72] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
AIMS The goal of this study was to determine whether nisin and lactoferrin would act synergistically to inhibit the growth of Listeria monocytogenes and Escherichia coli O157:H7. METHODS AND RESULTS Lactoferrin and nisin separately or in combination were suspended in peptone yeast glucose broth and following inoculation with L. monocytogenes or E. coli O157:H7 growth inhibition of each pathogen was determined. At 1000 microg ml(-1) lactoferrin L. monocytogenes was effectively inhibited. However, E. coli O157:H7 initially was inhibited and then grew to cell density similar to the control. A combination of 500 microg ml(-1) of lactoferrin and 250 IU ml(-1) of nisin effectively inhibited the growth of E. coli O157:H7, whereas, 250 microg ml(-1) of lactoferrin and 10 IU ml(-1) of nisin were inhibitory to L. monocytogenes. CONCLUSIONS The results suggest that lactoferrin and nisin act synergistically to inhibit the growth of L. monocytogenes and E. coli O157:H7. SIGNIFICANCE AND IMPACT OF THE STUDY Natural preservatives that are active against gram-positive and gram-negative pathogens are desirable to the food industry and consumers. This study demonstrates that lactoferrin and nisin work synergistically reducing the levels required independently inhibiting growth of two major foodborne pathogens. Previous reported results indicated a low level of antimicrobial activity; however, this work was not performed in low divalent cation concentration media. It has been suggested that nondivalent cation-limiting medium such as trypticase soy broth (TSB), can reduce or completely eliminate the inhibitory activity. Further knowledge of these interactions can increase the understanding of the antimicrobial activity of lactoferrin. This should make the use of these compounds by industry more attractive.
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Affiliation(s)
- C A Murdock
- Rutgers, The State University of New Jersey, New Brunswick, New Jersey 08901-8520, USA
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Gauthier SF, Pouliot Y, Saint-Sauveur D. Immunomodulatory peptides obtained by the enzymatic hydrolysis of whey proteins. Int Dairy J 2006. [DOI: 10.1016/j.idairyj.2006.06.014] [Citation(s) in RCA: 123] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Min S, Krochta JM. Inhibition ofPenicillium communeby Edible Whey Protein Films Incorporating Lactoferrin, Lacto-ferrin Hydrolysate, and Lactoperoxidase Systems. J Food Sci 2006. [DOI: 10.1111/j.1365-2621.2005.tb07108.x] [Citation(s) in RCA: 69] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Chen HL, Lai YW, Yen CC, Lin YY, Lu CY, Yang SH, Tsai TC, Lin YJ, Lin CW, Chen CM. Production of recombinant porcine lactoferrin exhibiting antibacterial activity in methylotrophic yeast, Pichia pastoris. J Mol Microbiol Biotechnol 2006; 8:141-9. [PMID: 16088216 DOI: 10.1159/000085787] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022] Open
Abstract
Lactoferrin is a metal-binding glycoprotein exhibiting multifunctional immunoregulation of antibacterial, antioxidant, anti-endotoxin and antiviral activities. Uptake of porcine lactoferrin (PLF) has been shown to enhance resistance to diarrhea and anemia in neonatal piglets. In this study, the methylotrophic yeast, Pichia pastoris, was used to express a recombinant PLF (rPLF) gene from swine mammary gland. A synthetic secretion cassette was constructed using the inducible promoter of the alcohol oxidase-1 gene (AOX1) and the yeast alpha-mating factor signal peptide. After electroporation and Zeocin selection, several clones expressed high levels of rPLF protein which constitutes more than 30% of the total protein. A time-course study showed that rPLF mRNA transcripts are stably expressed during 120 h of culture induction. rPLF was exported into the culture supernatant at approximately 87 mg/l and a large portion of rPLF was accumulated in the cell cytoplasm at approximately 760 mg/l after 72 h of methanol induction. Recombinant PLF protein was purified via a heparin column using a fast protein liquid chromatography system. The glycosylation of P. pastoris-derived rPLF was analyzed and similar patterns to milk PLF were observed. Pepsin hydrolysate of rPLF displayed high bactericidal activity against Escherichia coli ATCC 25922 under scanning electron microscopy observation and minimal inhibitory concentration and minimal bactericidal concentration tests. Our results suggested that the methylotrophic yeast-inducible system is suitable for large-scale production of active antibacterial rPLF glycoprotein.
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Affiliation(s)
- Hsiao-Ling Chen
- Department of Molecular Biotechnology, Da-Yeh University, Changhwa, Taiwan
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Lee HY, Park JH, Seok SH, Baek MW, Kim DJ, Lee BH, Kang PD, Kim YS, Park JH. Potential antimicrobial effects of human lactoferrin against oral infection with Listeria monocytogenes in mice. J Med Microbiol 2005; 54:1049-1054. [PMID: 16192436 DOI: 10.1099/jmm.0.45918-0] [Citation(s) in RCA: 27] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
Listeria monocytogenes is a food-borne pathogen that causes serious listeriosis in humans. Antimicrobial effects of human lactoferrin (hLF) against L. monocytogenes have been clearly demonstrated in in vitro studies. However, in vivo studies have not been reported yet. This study investigated whether the oral administration of hLF could inhibit oral infection of listeria in BALB/c mice. The MICs for several strains of L. monocytogenes were determined, and the most sensitive strain was used for the animal work. hLF was administered to BALB/c mice for 7 days, commencing 4 days before oral infection. The effect of hLF was determined by bacterial enumeration and histopathological analysis of the liver and spleen, which are well-known as the major targets of oral listeria infection in mice. In bacterial enumeration, hLF decreased the number of L. monocytogenes cells in the liver. Histopathologically, the size and frequency of necrotic foci in the liver samples decreased with hLF administration. However, these changes were not observed in the spleen samples. The mRNA levels of inflammatory cytokines, such as interleukin (IL)-1beta, tumour necrosis factor (TNF)-alpha and interferon (IFN)-gamma, decreased in the liver of mice receiving hLF. This study has shown that hLF decreases the hepatic colonization of L. monocytogenes, hepatic necrosis and expression of inflammatory cytokines. It revealed that perorally given hLF could mediate antimicrobial and anti-inflammatory activities remote from the gut (i.e. in the liver) of mice challenged with L. monocytogenes.
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Affiliation(s)
- Hui-Young Lee
- Department of Laboratory Animal Medicine, College of Veterinary Medicine and School of Agricultural Biotechnology, Seoul National University, San 56-1, Shillim-Dong, Kwanak-Gu, Seoul, 151-742, Korea 2Department of Agricultural Biology, National Institute of Agricultural Science and Technology, RDA, Suwon, 441-744, Korea
| | - Jong-Hwan Park
- Department of Laboratory Animal Medicine, College of Veterinary Medicine and School of Agricultural Biotechnology, Seoul National University, San 56-1, Shillim-Dong, Kwanak-Gu, Seoul, 151-742, Korea 2Department of Agricultural Biology, National Institute of Agricultural Science and Technology, RDA, Suwon, 441-744, Korea
| | - Seung-Hyeok Seok
- Department of Laboratory Animal Medicine, College of Veterinary Medicine and School of Agricultural Biotechnology, Seoul National University, San 56-1, Shillim-Dong, Kwanak-Gu, Seoul, 151-742, Korea 2Department of Agricultural Biology, National Institute of Agricultural Science and Technology, RDA, Suwon, 441-744, Korea
| | - Min-Won Baek
- Department of Laboratory Animal Medicine, College of Veterinary Medicine and School of Agricultural Biotechnology, Seoul National University, San 56-1, Shillim-Dong, Kwanak-Gu, Seoul, 151-742, Korea 2Department of Agricultural Biology, National Institute of Agricultural Science and Technology, RDA, Suwon, 441-744, Korea
| | - Dong-Jae Kim
- Department of Laboratory Animal Medicine, College of Veterinary Medicine and School of Agricultural Biotechnology, Seoul National University, San 56-1, Shillim-Dong, Kwanak-Gu, Seoul, 151-742, Korea 2Department of Agricultural Biology, National Institute of Agricultural Science and Technology, RDA, Suwon, 441-744, Korea
| | - Byoung-Hee Lee
- Department of Laboratory Animal Medicine, College of Veterinary Medicine and School of Agricultural Biotechnology, Seoul National University, San 56-1, Shillim-Dong, Kwanak-Gu, Seoul, 151-742, Korea 2Department of Agricultural Biology, National Institute of Agricultural Science and Technology, RDA, Suwon, 441-744, Korea
| | - Pil-Don Kang
- Department of Laboratory Animal Medicine, College of Veterinary Medicine and School of Agricultural Biotechnology, Seoul National University, San 56-1, Shillim-Dong, Kwanak-Gu, Seoul, 151-742, Korea 2Department of Agricultural Biology, National Institute of Agricultural Science and Technology, RDA, Suwon, 441-744, Korea
| | - Yong-Soon Kim
- Department of Laboratory Animal Medicine, College of Veterinary Medicine and School of Agricultural Biotechnology, Seoul National University, San 56-1, Shillim-Dong, Kwanak-Gu, Seoul, 151-742, Korea 2Department of Agricultural Biology, National Institute of Agricultural Science and Technology, RDA, Suwon, 441-744, Korea
| | - Jae-Hak Park
- Department of Laboratory Animal Medicine, College of Veterinary Medicine and School of Agricultural Biotechnology, Seoul National University, San 56-1, Shillim-Dong, Kwanak-Gu, Seoul, 151-742, Korea 2Department of Agricultural Biology, National Institute of Agricultural Science and Technology, RDA, Suwon, 441-744, Korea
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Longhi C, Conte MP, Ranaldi S, Penta M, Valenti P, Tinari A, Superti F, Seganti L. Apoptotic death of Listeria monocytogenes-infected human macrophages induced by lactoferricin B, a bovine lactoferrin-derived peptide. Int J Immunopathol Pharmacol 2005; 18:317-25. [PMID: 15888254 DOI: 10.1177/039463200501800214] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Listeria monocytogenes, an intracellular facultative food-borne pathogen, was reported to induce apoptosis in vitro and in vivo in a variety of cell types with the exception of murine macrophages. These cells represent the predominant compartment of bacterial multiplication and die as a result of necrosis. In this study we showed that human non-activated and IFN-gamma-activated macrophagic-like (THP-1) cells infected with L. monocytogenes, mainly die by necrosis rather than by an apoptotic process. Two natural products derived from bovine milk, lactoferrin and its derivative peptide lactoferricin B, are capable of regulating the fate of infected human macrophages. Bovine lactoferrin treatment of macrophages protects them from L. monocytogenes-induced death whereas lactoferricin B, its derivative peptide, determines a shifting of the equilibrium from necrosis to apoptosis.
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Affiliation(s)
- C Longhi
- Department of Public Health Sciences, University La Sapienza, Rome, Italy
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Min S, Harris LJ, Krochta JM. Antimicrobial Effects of Lactoferrin, Lysozyme, and the Lactoperoxidase System and Edible Whey Protein Films Incorporating the Lactoperoxidase System Against Salmonella enterica and Escherichia coli O157:H7. J Food Sci 2005. [DOI: 10.1111/j.1365-2621.2005.tb11476.x] [Citation(s) in RCA: 78] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Longhi C, Conte MP, Penta M, Cossu A, Antonini G, Superti F, Seganti L. Lactoferricin influences early events of Listeria monocytogenes infection in THP-1 human macrophages. J Med Microbiol 2004; 53:87-91. [PMID: 14729926 DOI: 10.1099/jmm.0.05367-0] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
Bovine lactoferrin (BLf) and its derivative peptide lactoferricin B (LfcinB) are known for their antimicrobial activity towards several pathogens, includingListeria monocytogenes, a food-borne Gram-positive invasive bacterium that infects a wide variety of host cells, including professional phagocytes. To add further information on the antibacterial effects of these compounds, the influence of BLf, LfcinB and the antimicrobial centre of LfcinB, the hexapeptide LfcinB4–9, on the invasive behaviour ofL. monocytogeneswas analysed in IFN-γ-activated human macrophagic cells (THP-1). Significant inhibition of bacterial entry in THP-1 cells was observed at LfcinB concentrations that were unable to produce any bacteriostatic or bactericidal effect, compared with BLf and LfcinB4–9peptide. This inhibition occurred when LfcinB was incubated during the bacterial infection step and was not due only to competition for common glycosaminoglycan receptors. Assays performed through a temperature shift from 4 to 37 °C showed that inhibition of invasion took place at an early post-adsorption step, although an effect on a different step of intracellular infection could not be ruled out.
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Affiliation(s)
- Catia Longhi
- Department of Public Health Sciences, University 'La Sapienza', P.le A. Moro 5, 00185 Rome, Italy 2Biology Department, University of Rome Tre, V.le Marconi 446, 00146 Rome, Italy 3Laboratory of Ultrastructure, Istituto Superiore di Sanità, V.le Regina Elena 299, 00161 Rome, Italy
| | - Maria P Conte
- Department of Public Health Sciences, University 'La Sapienza', P.le A. Moro 5, 00185 Rome, Italy 2Biology Department, University of Rome Tre, V.le Marconi 446, 00146 Rome, Italy 3Laboratory of Ultrastructure, Istituto Superiore di Sanità, V.le Regina Elena 299, 00161 Rome, Italy
| | - Michela Penta
- Department of Public Health Sciences, University 'La Sapienza', P.le A. Moro 5, 00185 Rome, Italy 2Biology Department, University of Rome Tre, V.le Marconi 446, 00146 Rome, Italy 3Laboratory of Ultrastructure, Istituto Superiore di Sanità, V.le Regina Elena 299, 00161 Rome, Italy
| | - Alessia Cossu
- Department of Public Health Sciences, University 'La Sapienza', P.le A. Moro 5, 00185 Rome, Italy 2Biology Department, University of Rome Tre, V.le Marconi 446, 00146 Rome, Italy 3Laboratory of Ultrastructure, Istituto Superiore di Sanità, V.le Regina Elena 299, 00161 Rome, Italy
| | - Giovanni Antonini
- Department of Public Health Sciences, University 'La Sapienza', P.le A. Moro 5, 00185 Rome, Italy 2Biology Department, University of Rome Tre, V.le Marconi 446, 00146 Rome, Italy 3Laboratory of Ultrastructure, Istituto Superiore di Sanità, V.le Regina Elena 299, 00161 Rome, Italy
| | - Fabiana Superti
- Department of Public Health Sciences, University 'La Sapienza', P.le A. Moro 5, 00185 Rome, Italy 2Biology Department, University of Rome Tre, V.le Marconi 446, 00146 Rome, Italy 3Laboratory of Ultrastructure, Istituto Superiore di Sanità, V.le Regina Elena 299, 00161 Rome, Italy
| | - Lucilla Seganti
- Department of Public Health Sciences, University 'La Sapienza', P.le A. Moro 5, 00185 Rome, Italy 2Biology Department, University of Rome Tre, V.le Marconi 446, 00146 Rome, Italy 3Laboratory of Ultrastructure, Istituto Superiore di Sanità, V.le Regina Elena 299, 00161 Rome, Italy
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45
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Murdock CA, Matthews KR. Antibacterial activity of pepsin-digested lactoferrin on foodborne pathogens in buffered broth systems and ultra-high temperature milk with EDTA. J Appl Microbiol 2003; 93:850-6. [PMID: 12392532 DOI: 10.1046/j.1365-2672.2002.01762.x] [Citation(s) in RCA: 57] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
Abstract
AIMS To evaluate the antimicrobial activity in peptone yeast extract glucose (PYG) broth and ultra-high temperature (UHT) milk of bovine lactoferrin hydrolysate (LFH) with pepsin against the foodborne pathogens Salmonella Stanley, Escherichia coli, Listeria monocytogenes and Staphylococcus aureus. METHODS AND RESULTS The LFH was suspended in PYG and the minimum inhibitory concentration for each pathogen determined. The LFH was also suspended in UHT milk adjusted to pH 4 or 7, samples incubated at 4 or 35 degrees C and the change in bacterial cell population determined. Experiments in UHT milk were conducted using L. monocytogenes and E. coli O157:H7. At pH 4 LFH reduced the population of E. coli O157:H7 and L. monocytogenes by approx. 2 log; however, only E. coli O157:H7 was inhibited in samples adjusted to pH 7. The addition of EDTA (10 mg ml(-1)) to UHT milk supplemented with LFH did not markedly influence the growth of E. coli O157:H7 or L. monocytogenes. CONCLUSIONS The results suggest that, under low pH and refrigeration conditions, LFH can limit the growth or reduce the population of pathogenic bacteria in a dairy product. SIGNIFICANCE AND IMPACT OF THE STUDY Natural preservatives that are active against Gram-negative and Gram-positive bacteria are desirable to the food industry. This study demonstrates that LFH is effective in a complex food system. Moreover, the LFH used was not purified, making its use by industry more attractive.
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Affiliation(s)
- C A Murdock
- Department of Food Science, Rutgers University, New Brunswick, NJ 08901-8520, USA
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Hansen LT, Austin JW, Gill TA. Antibacterial effect of protamine in combination with EDTA and refrigeration. Int J Food Microbiol 2001; 66:149-61. [PMID: 11428574 DOI: 10.1016/s0168-1605(01)00428-7] [Citation(s) in RCA: 52] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
The antimicrobial effect of protamine (clupeine) on a range of gram-positive and gram-negative foodborne pathogens and spoilage bacteria, was evaluated using an agar dilution assay and a broth dilution assay with Alamar Blue as growth indicator. Protamine was tested alone at concentrations from 0 to 10,000 microg/ml, and in combination with EDTA (0.9 mM). Assays were performed at 5 degrees C, 10 degrees C, 18 degrees C and 30 degrees C to test the effect of temperature. Minimum inhibitory concentration (MIC) values ranged from 10 microg/ml for Brochothrix thermosphacta to no inhibition at 10,000 microg/ml for bacteria such as Aeromonas hydrophila, proteolytic strains of Clostridium botulinum, Hafnia alvei and Morganella morganii. The minimum bactericidal concentrations (MBCs) were generally higher than MICs. In combination with EDTA, MICs of protamine decreased for gram-negative test strains, whereas EDTA alone inhibited gram-positive strains. The effect of assay incubation temperature was variable and not clear for most strains. Concentrations of 100-750 microg/ml protamine inhibited the five non-proteolytic C. botulinum strains, while none of the eight proteolytic strains was inhibited, indicating the possible role of proteolytic enzymes in protecting cells from protamine. Clearing zones, indicative of proteolytic activity, were observed in the opaque TSB-agarose around colonies of some but not all protamine-resistant bacteria, suggesting that this is not the only resistance mechanism. Addition of 5% (w/v) gelatin to study the effect of an increased protein concentration in the agar dilution assay showed that electrostatic interactions between protamine and the protein decreased the antimicrobial efficacy of the peptide.
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Affiliation(s)
- L T Hansen
- Canadian Institute of Fisheries Technology, Dalhousie University, Halifax, Nova Scotia.
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48
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Masschalck B, Van Houdt R, Michiels CW. High pressure increases bactericidal activity and spectrum of lactoferrin, lactoferricin and nisin. Int J Food Microbiol 2001; 64:325-32. [PMID: 11294354 DOI: 10.1016/s0168-1605(00)00485-2] [Citation(s) in RCA: 96] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Abstract
We have studied the inactivation of a panel of eight test bacteria (two Escherichia coli strains, Salmonella enteritidis, Salmonella typhimurium, Shigella sonnei, Shigella flexneri, Pseudomonas fluorescens and Staphylococcus aureus) by high pressure in the presence of bovine lactoferrin (500 microg/ml), pepsin hydrolysate of lactoferrin (500 microg/ml), lactoferricin (20 microg/ml) and nisin (100 IU/ml). None of these compounds, at the indicated dosage, were bactericidal when applied at atmospheric pressure, except nisin, which caused a low level of inactivation of the bacteria. Under high pressure, lactoferrin, lactoferrin hydrolysate and lactoferricin displayed bactericidal activity against some of the test bacteria, however, the former had a narrower bactericidal spectrum than the two latter compounds. The bactericidal efficiency and spectrum of nisin were also enhanced under high pressure. The sensitisation of the test bacteria to these antimicrobials under pressure was transient, since no bactericidal activity was observed when bacteria were pressure treated before exposure to the compounds. We propose a mechanism of pressure-promoted uptake of these antimicrobial proteins and peptides in gram-negative bacteria to explain this sensitisation.
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Affiliation(s)
- B Masschalck
- Laboratory of Food Microbiology, Katholieke Universiteit Leuven, Heverlee, Belgium
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