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Li C, Sun Y, He T, Lu Y, Szeto IMY, Duan S, Zhang Y, Liu B, Zhang Y, Zhang W, He J, Li Y. Synergistic effect of lactoferrin and osteopontin on intestinal barrier injury. Int J Biol Macromol 2023; 253:127416. [PMID: 37838132 DOI: 10.1016/j.ijbiomac.2023.127416] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2023] [Revised: 10/10/2023] [Accepted: 10/10/2023] [Indexed: 10/16/2023]
Abstract
Several studies indicate that the disruption of the intestinal epithelial barrier can lead to inflammatory bowel disease (IBD). Recent evidence has increasingly demonstrated that lactoferrin (LF) and osteopontin (OPN) can alleviate intestinal barrier injury. However, the potential synergistic effects of these two proteins and the mechanisms underlying their effects remain unclear. To address this question, we developed a lipopolysaccharide-induced intestinal barrier injury model in C57BL/6 N mice. Our findings demonstrated that the combination of LF and OPN at a 1:5 ratio exerts the strongest protective effect on the intestinal barrier, and it is more effective than LF or OPN alone. This protection is evidenced by the decrease in serum diamine oxidase (DAO) activity (1.66-fold decrease) and D-lactic content (1.51-fold decrease) and the reduced rate of FITC-labeled glucan transport across the jejunum (3.18-fold decrease). Moreover, the protein combination significantly promoted villi length (1.66-fold increase) and crypt depth (1.57-fold increase), improved tight junction protein structure and expression, and boosted the number of absorptive cells (4.34-fold increase) in the intestinal epithelium. Furthermore, the combination promoted crypt cell proliferation and differentiation via Notch signaling. In summary, our findings provide scientific evidence supporting the use of dietary intervention strategies for preventing IBD.
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Affiliation(s)
- Chuangang Li
- College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Functional Daily, Key Laboratory of Precision Nutrition and Food Quality, Department of Nutrition and Health, China Agricultural University, Beijing 100193, China
| | - Yanan Sun
- Key Laboratory of Functional Daily, Key Laboratory of Precision Nutrition and Food Quality, Department of Nutrition and Health, China Agricultural University, Beijing 100193, China
| | - Tingchao He
- Inner Mongolia Dairy Technology Research Institute Co. Ltd., Hohhot 010110, China; Inner Mongolia Yili Industrial Group, Co. Ltd., Yili Maternal and Infant Nutrition Institute (YMINI), Beijing 100070, China
| | - Yao Lu
- College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Ignatius Man-Yau Szeto
- Inner Mongolia Yili Industrial Group, Co. Ltd., Yili Maternal and Infant Nutrition Institute (YMINI), Beijing 100070, China; National Center of Technology Innovation for Dairy, Hohhot 010110, China
| | - Sufang Duan
- Inner Mongolia Dairy Technology Research Institute Co. Ltd., Hohhot 010110, China; Inner Mongolia Yili Industrial Group, Co. Ltd., Yili Maternal and Infant Nutrition Institute (YMINI), Beijing 100070, China
| | - Yifan Zhang
- College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Biao Liu
- College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; Inner Mongolia Yili Industrial Group, Co. Ltd., Yili Maternal and Infant Nutrition Institute (YMINI), Beijing 100070, China
| | - Yiran Zhang
- Key Laboratory of Functional Daily, Key Laboratory of Precision Nutrition and Food Quality, Department of Nutrition and Health, China Agricultural University, Beijing 100193, China
| | - Wen Zhang
- Key Laboratory of Functional Daily, Key Laboratory of Precision Nutrition and Food Quality, Department of Nutrition and Health, China Agricultural University, Beijing 100193, China
| | - Jian He
- National Center of Technology Innovation for Dairy, Hohhot 010110, China
| | - Yixuan Li
- Key Laboratory of Functional Daily, Key Laboratory of Precision Nutrition and Food Quality, Department of Nutrition and Health, China Agricultural University, Beijing 100193, China.
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2
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Wu J, Zang M, Wang S, Qiao X, Zhao B, Bai J, Zhao Y, Shi Y. Lactoferricin, an antimicrobial motif derived from lactoferrin with food preservation potential. Crit Rev Food Sci Nutr 2023; 64:9032-9044. [PMID: 37158176 DOI: 10.1080/10408398.2023.2207650] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/10/2023]
Abstract
The growth of bacteria and fungi may cause disease inf human or spoilage of food. New antimicrobial substances need to be discovered. Lactoferricin (LFcin) is a group of antimicrobial peptides derived from the N-terminal region of the milk protein lactoferrin (LF). LFcin has antimicrobial ability against a variety of microorganisms, which is significantly better than that of its parent version. Here, we review the sequences, structures, and antimicrobial activities of this family and elucidated the motifs of structural and functional significance, as well as its application in food. Using sequence and structural similarity searches, we identified 43 new LFcins from the mammalian LFs deposited in the protein databases, which are grouped into six families according to their origins (Primates, Rodentia, Artiodactyla, Perissodactyla, Pholidota, and Carnivora). This work expands the LFcin family and will facilitate further characterization of novel peptides with antimicrobial potential. Considering the antimicrobial effect of LFcin on foodborne pathogens, we describe the application of these peptides from the prospective of food preservation.
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Affiliation(s)
- Jiajia Wu
- China Meat Research Center, Beijing Academy of Food Sciences, Beijing Key Laboratory of Meat Processing Technology, Beijing, China
| | - Mingwu Zang
- China Meat Research Center, Beijing Academy of Food Sciences, Beijing Key Laboratory of Meat Processing Technology, Beijing, China
| | - Shouwei Wang
- China Meat Research Center, Beijing Academy of Food Sciences, Beijing Key Laboratory of Meat Processing Technology, Beijing, China
| | - Xiaoling Qiao
- China Meat Research Center, Beijing Academy of Food Sciences, Beijing Key Laboratory of Meat Processing Technology, Beijing, China
| | - Bing Zhao
- China Meat Research Center, Beijing Academy of Food Sciences, Beijing Key Laboratory of Meat Processing Technology, Beijing, China
| | - Jing Bai
- China Meat Research Center, Beijing Academy of Food Sciences, Beijing Key Laboratory of Meat Processing Technology, Beijing, China
| | - Yan Zhao
- China Meat Research Center, Beijing Academy of Food Sciences, Beijing Key Laboratory of Meat Processing Technology, Beijing, China
| | - Yuxuan Shi
- China Meat Research Center, Beijing Academy of Food Sciences, Beijing Key Laboratory of Meat Processing Technology, Beijing, China
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3
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Ali E, LaPointe G. Modulation of Virulence Gene Expression in Salmonella enterica subsp. enterica typhimurium by Synthetic Milk-Derived Peptides. Probiotics Antimicrob Proteins 2022; 14:690-698. [PMID: 35380388 DOI: 10.1007/s12602-022-09936-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 03/25/2022] [Indexed: 11/28/2022]
Abstract
The hydrolysis of milk proteins produces valuable bioactive peptides, some of which show antivirulence activity. In this study, five synthetic milk-derived peptides (β-LG f(9-18), β-CN f(5-15), β-CN f(17-27), β-CN f(94-106), and β-CN f(129-137)) were shown to decrease the expression of virulence genes in Salmonella enterica subsp. enterica typhimurium when tested at four concentrations (0.02, 0.05, 0.1, and 0.2 mg/ml). A mixture of these synthetic peptides at concentrations of 0.02 and 0.2 mg/ml each significantly downregulated the expression of both hilA and ssrB virulence genes in Salmonella typhimurium after a 3-h incubation. Individually, β-CN f(17-27) at 0.02 mg/ml caused a significant decrease in both hilA and ssrB gene expressions. These results suggest a synergistic interaction between bioactive peptides. Depending on dose and amino acid sequence, these five peptides were able to affect the expression of some virulence genes in Salmonella typhimurium.
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Affiliation(s)
- Eman Ali
- Food Hygiene Department, Faculty of Veterinary Medicine, Damanhour University, Damanhour El-Beheira, 22511, Egypt
| | - Gisèle LaPointe
- Department of Food Science, Canadian Research Institute for Food Safety, University of Guelph, Guelph, ON, N1G 2W1, Canada.
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4
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Heymich ML, Nißl L, Hahn D, Noll M, Pischetsrieder M. Antioxidative, Antifungal and Additive Activity of the Antimicrobial Peptides Leg1 and Leg2 from Chickpea. Foods 2021; 10:foods10030585. [PMID: 33799496 PMCID: PMC7998185 DOI: 10.3390/foods10030585] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2021] [Revised: 03/01/2021] [Accepted: 03/04/2021] [Indexed: 01/29/2023] Open
Abstract
The fight against food waste benefits from novel agents inhibiting spoilage. The present study investigated the preservative potential of the antimicrobial peptides Leg1 (RIKTVTSFDLPALRFLKL) and Leg2 (RIKTVTSFDLPALRWLKL) recently identified in chickpea legumin hydrolysates. Checkerboard assays revealed strong additive antimicrobial effects of Leg1/Leg2 with sodium benzoate against Escherichia coli and Bacillus subtilis with fractional inhibitory concentrations of 0.625 and 0.75. Additionally, Leg1/Leg2 displayed antifungal activity with minimum inhibitory concentrations of 500/250 µM against Saccharomyces cerevisiae and 250/125 µM against Zygosaccharomyces bailii. In contrast, no cytotoxic effects were observed against human Caco-2 cells at concentrations below 2000 µM (Leg1) and 1000 µM (Leg2). Particularly Leg2 showed antioxidative activity by radical scavenging and reducing mechanisms (maximally 91.5/86.3% compared to 91.2/94.7% for the control ascorbic acid). The present results demonstrate that Leg1/Leg2 have the potential to be applied as preservatives protecting food and other products against bacterial, fungal and oxidative spoilage.
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Affiliation(s)
- Marie-Louise Heymich
- Food Chemistry, Department of Chemistry and Pharmacy, Friedrich-Alexander Universität Erlangen-Nürnberg (FAU), Nikolaus-Fiebiger-Str. 10, 91058 Erlangen, Germany; (M.-L.H.); (D.H.)
| | - Laura Nißl
- Institute for Bioanalysis, Department of Applied Sciences, Coburg University of Applied Sciences and Arts, Friedrich-Streib-Str. 2, 96450 Coburg, Germany; (L.N.); (M.N.)
| | - Dominik Hahn
- Food Chemistry, Department of Chemistry and Pharmacy, Friedrich-Alexander Universität Erlangen-Nürnberg (FAU), Nikolaus-Fiebiger-Str. 10, 91058 Erlangen, Germany; (M.-L.H.); (D.H.)
| | - Matthias Noll
- Institute for Bioanalysis, Department of Applied Sciences, Coburg University of Applied Sciences and Arts, Friedrich-Streib-Str. 2, 96450 Coburg, Germany; (L.N.); (M.N.)
| | - Monika Pischetsrieder
- Food Chemistry, Department of Chemistry and Pharmacy, Friedrich-Alexander Universität Erlangen-Nürnberg (FAU), Nikolaus-Fiebiger-Str. 10, 91058 Erlangen, Germany; (M.-L.H.); (D.H.)
- Correspondence:
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5
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Złotek U, Jakubczyk A, Rybczyńska-Tkaczyk K, Ćwiek P, Baraniak B, Lewicki S. Characteristics of New Peptides GQLGEHGGAGMG, GEHGGAGMGGGQFQPV, EQGFLPGPEESGR, RLARAGLAQ, YGNPVGGVGH, and GNPVGGVGHGTTGT as Inhibitors of Enzymes Involved in Metabolic Syndrome and Antimicrobial Potential. Molecules 2020; 25:E2492. [PMID: 32471271 PMCID: PMC7321301 DOI: 10.3390/molecules25112492] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2020] [Revised: 05/20/2020] [Accepted: 05/27/2020] [Indexed: 01/02/2023] Open
Abstract
The aim of this study was to determine the cytotoxic properties, influence on enzyme activity involved in metabolic syndrome, and antimicrobial activity of synthetic peptides with GQLGEHGGAGMG, GEHGGAGMGGGQFQPV, EQGFLPGPEESGR, RLARAGLAQ, YGNPVGGVGH, and GNPVGGVGHGTTGT sequences. Peptides have no cytotoxic effect on cells. The highest inhibitory effect on angiotensin converting enzyme I was noted for peptide GT-14 (IC50 = 525.63 µg/mL). None of the tested peptides had an influence on α-glucosidase. The highest α-amylase and lipase inhibitory activity was noted for GG-12 (IC50 = 56.72 and 60.62 µg/mL, respectively). The highest lipoxidase inhibitory activity was determined for peptide ER-13 (IC50 = 84.35 µg/mL). Peptide RQ-9 was characterized by the highest COX inhibitory activity (0.31 and 4.77 µg/mL for COX-1 and COX-2, respectively). Only peptide RQ-9 inhibited S. enteritidis ATCC 4931 growth (42%-48%) in all tested concentrations (15.62-250 mg/mL).
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Affiliation(s)
- Urszula Złotek
- Department of Biochemistry and Food Chemistry, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland; (U.Z.); (P.Ć.); (B.B.)
| | - Anna Jakubczyk
- Department of Biochemistry and Food Chemistry, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland; (U.Z.); (P.Ć.); (B.B.)
| | - Kamila Rybczyńska-Tkaczyk
- Department of Environmental Microbiology, University of Life Sciences in Lublin, St. Leszczyńskiego 7, 20-069 Lublin, Poland
| | - Paula Ćwiek
- Department of Biochemistry and Food Chemistry, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland; (U.Z.); (P.Ć.); (B.B.)
| | - Barbara Baraniak
- Department of Biochemistry and Food Chemistry, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland; (U.Z.); (P.Ć.); (B.B.)
| | - Sławomir Lewicki
- Department of Regenerative Medicine and Cell Biology, Military Institute of Hygiene and Epidemiology, Kozielska 4, 01-163 Warsaw, Poland;
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6
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Quinto EJ, Caro I, Villalobos-Delgado LH, Mateo J, De-Mateo-Silleras B, Redondo-Del-Río MP. Food Safety through Natural Antimicrobials. Antibiotics (Basel) 2019; 8:E208. [PMID: 31683578 PMCID: PMC6963522 DOI: 10.3390/antibiotics8040208] [Citation(s) in RCA: 89] [Impact Index Per Article: 17.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2019] [Revised: 10/17/2019] [Accepted: 10/24/2019] [Indexed: 02/07/2023] Open
Abstract
Microbial pathogens are the cause of many foodborne diseases after the ingestion of contaminated food. Several preservation methods have been developed to assure microbial food safety, as well as nutritional values and sensory characteristics of food. However, the demand for natural antimicrobial agents is increasing due to consumers' concern on health issues. Moreover, the use of antibiotics is leading to multidrug resistant microorganisms reinforcing the focus of researchers and the food industry on natural antimicrobials. Natural antimicrobial compounds from plants, animals, bacteria, viruses, algae and mushrooms are covered. Finally, new perspectives from researchers in the field and the interest of the food industry in innovations are reviewed. These new approaches should be useful for controlling foodborne bacterial pathogens; furthermore, the shelf-life of food would be extended.
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Affiliation(s)
- Emiliano J Quinto
- Department of Nutrition and Food Science, Faculty of Medicine, University of Valladolid, 47005 Valladolid, Spain.
| | - Irma Caro
- Department of Nutrition and Food Science, Faculty of Medicine, University of Valladolid, 47005 Valladolid, Spain.
| | - Luz H Villalobos-Delgado
- Institute of Agroindustry, Technological University of the Mixteca, Huajuapan de León, Oaxaca 69000, Mexico.
| | - Javier Mateo
- Department of Hygiene and Food Technology, Faculty of Veterinary Medicine, University of León, 24071 León, Spain.
| | - Beatriz De-Mateo-Silleras
- Department of Nutrition and Food Science, Faculty of Medicine, University of Valladolid, 47005 Valladolid, Spain.
| | - María P Redondo-Del-Río
- Department of Nutrition and Food Science, Faculty of Medicine, University of Valladolid, 47005 Valladolid, Spain.
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8
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Zanutto-Elgui MR, Vieira JCS, Prado DZD, Buzalaf MAR, Padilha PDM, Elgui de Oliveira D, Fleuri LF. Production of milk peptides with antimicrobial and antioxidant properties through fungal proteases. Food Chem 2019. [DOI: 10.1016/j.foodchem.2018.11.119 pmid: 30583449] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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9
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Production of milk peptides with antimicrobial and antioxidant properties through fungal proteases. Food Chem 2019; 278:823-831. [DOI: 10.1016/j.foodchem.2018.11.119] [Citation(s) in RCA: 52] [Impact Index Per Article: 10.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2018] [Revised: 11/19/2018] [Accepted: 11/22/2018] [Indexed: 01/08/2023]
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10
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Kozak SM, Brown SRB, Bobak Y, D'Amico DJ. Control of Listeria monocytogenes in whole milk using antimicrobials applied individually and in combination. J Dairy Sci 2017; 101:1889-1900. [PMID: 29274970 DOI: 10.3168/jds.2017-13648] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2017] [Accepted: 10/31/2017] [Indexed: 01/28/2023]
Abstract
Dairy product recalls and dairy-related illnesses are often the result of contamination with Listeria monocytogenes, which can occur throughout the dairy production and supply chains. The use of antimicrobial compounds is one practical approach for controlling pathogen survival and growth in foods. The goal of this study was to use fluid milk as a model system to identify listeristatic or listericidal treatments that show promise for application in fluid milk and for further evaluation in other dairy products (e.g., cheese). Caprylic acid (CA), ε-polylysine (EPL), hydrogen peroxide, lauric arginate (LAE), and sodium caprylate (SC) were added individually or in combination to whole milk inoculated with L. monocytogenes at ˜4 log10 cfu/mL. Samples were stored at 7°C for 21 d, and L. monocytogenes counts were determined weekly. Inhibitory concentrations of LAE (800 mg/L) and EPL (100-400 mg/L), as well as SC and CA (3,200 mg/L each), were identified. The addition of EPL at 800 mg/L reduced L. monocytogenes counts by >3 log10 cfu/mL from initial inoculation levels after 21 d. Addition of hydrogen peroxide to milk reduced counts by >3 log10 cfu/mL from initial inoculation within 24 h (400 and 800 mg/L) or by d 7 (200 mg/L). Although the combinatory treatments of EPL + CA, EPL + LAE, and LAE + SC were characterized as indifferent, EPL + SC worked synergistically to reduce L. monocytogenes populations in milk over 21 d. Overall, these data identify potential antimicrobial treatments to control L. monocytogenes in milk and serve as a foundation for the continued development of antimicrobial controls for L. monocytogenes in dairy products.
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Affiliation(s)
- Sarah M Kozak
- Department of Animal Science, Cell Biology, University of Connecticut, Storrs 06269
| | - Stephanie R B Brown
- Department of Animal Science, Cell Biology, University of Connecticut, Storrs 06269
| | - Yustyna Bobak
- Department of Molecular and Cell Biology, University of Connecticut, Storrs 06269
| | - Dennis J D'Amico
- Department of Animal Science, Cell Biology, University of Connecticut, Storrs 06269.
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11
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Shi C, Zhang X, Zhao X, Meng R, Liu Z, Chen X, Guo N. Synergistic interactions of nisin in combination with cinnamaldehyde against Staphylococcus aureus in pasteurized milk. Food Control 2017. [DOI: 10.1016/j.foodcont.2016.06.020] [Citation(s) in RCA: 48] [Impact Index Per Article: 6.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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12
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Bruni N, Capucchio MT, Biasibetti E, Pessione E, Cirrincione S, Giraudo L, Corona A, Dosio F. Antimicrobial Activity of Lactoferrin-Related Peptides and Applications in Human and Veterinary Medicine. Molecules 2016; 21:E752. [PMID: 27294909 PMCID: PMC6273662 DOI: 10.3390/molecules21060752] [Citation(s) in RCA: 125] [Impact Index Per Article: 15.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2016] [Revised: 06/03/2016] [Accepted: 06/06/2016] [Indexed: 01/15/2023] Open
Abstract
Antimicrobial peptides (AMPs) represent a vast array of molecules produced by virtually all living organisms as natural barriers against infection. Among AMP sources, an interesting class regards the food-derived bioactive agents. The whey protein lactoferrin (Lf) is an iron-binding glycoprotein that plays a significant role in the innate immune system, and is considered as an important host defense molecule. In search for novel antimicrobial agents, Lf offers a new source with potential pharmaceutical applications. The Lf-derived peptides Lf(1-11), lactoferricin (Lfcin) and lactoferrampin exhibit interesting and more potent antimicrobial actions than intact protein. Particularly, Lfcin has demonstrated strong antibacterial, anti-fungal and antiparasitic activity with promising applications both in human and veterinary diseases (from ocular infections to osteo-articular, gastrointestinal and dermatological diseases).
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Affiliation(s)
- Natascia Bruni
- Istituto Farmaceutico Candioli, Beinasco (To) 10092, Italy.
| | | | - Elena Biasibetti
- Department of Veterinary Sciences, University of Torino, Torino 10095, Italy.
| | - Enrica Pessione
- Department of Life Sciences and Systems Biology, University of Torino, Torino 10123, Italy.
| | - Simona Cirrincione
- Department of Life Sciences and Systems Biology, University of Torino, Torino 10123, Italy.
| | | | | | - Franco Dosio
- Department of Drug Science and Technology, University of Torino, Torino 10125, Italy.
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Zhao X, Shi C, Meng R, Liu Z, Huang Y, Zhao Z, Guo N. Effect of nisin and perilla oil combination against Listeria monocytogenes and Staphylococcus aureus in milk. Journal of Food Science and Technology 2016; 53:2644-53. [PMID: 27478220 DOI: 10.1007/s13197-016-2236-6] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/20/2016] [Accepted: 04/12/2016] [Indexed: 11/29/2022]
Abstract
In the present study, in vitro interaction of nisin and perilla oil (PO) against 20 food-borne isolates of L. monocytogenes and S. aureus were assessed using a checkerboard microdilution method. Synergism was observed in tested strains with the fractional inhibitory concentration indexs (FICIs) ranges from 0.125-0.25 and 0.19-0.375, respectively. Scanning electron microscopy was carried out to investigate the effect of nisin and PO on the integrity of cell wall and membrane of L. monocytogenes and S. aureus. The results showed that nisin and PO were more effective in damaging cell wall and membrane in combination.
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Affiliation(s)
- Xingchen Zhao
- Department of Food Quality and Safety, College of Food Science and Engineering, Jilin University, Changchun, 130062 China
| | - Ce Shi
- Department of Food Quality and Safety, College of Food Science and Engineering, Jilin University, Changchun, 130062 China
| | - Rizeng Meng
- Jilin Entry-Exit Inspection and Quarantine Bureau, Changchun, 130062 China
| | - Zonghui Liu
- Department of Food Quality and Safety, College of Food Science and Engineering, Jilin University, Changchun, 130062 China
| | - Yanjun Huang
- Department of Food Quality and Safety, College of Food Science and Engineering, Jilin University, Changchun, 130062 China
| | - Ziwen Zhao
- Department of Food Quality and Safety, College of Food Science and Engineering, Jilin University, Changchun, 130062 China
| | - Na Guo
- Department of Food Quality and Safety, College of Food Science and Engineering, Jilin University, Changchun, 130062 China
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14
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Brumini D, Criscione A, Bordonaro S, Vegarud GE, Marletta D. Whey proteins and their antimicrobial properties in donkey milk: a brief review. ACTA ACUST UNITED AC 2015. [DOI: 10.1007/s13594-015-0246-1] [Citation(s) in RCA: 44] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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15
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16
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Théolier J, Fliss I, Jean J, Hammami R. Antimicrobial Peptides of Dairy Proteins: From Fundamental to Applications. FOOD REVIEWS INTERNATIONAL 2014. [DOI: 10.1080/87559129.2014.896017] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
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17
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Comparative protein composition analysis of goat milk produced by the Alpine and Saanen breeds in northeastern Brazil and related antibacterial activities. PLoS One 2014; 9:e93361. [PMID: 24675996 PMCID: PMC3968165 DOI: 10.1371/journal.pone.0093361] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2013] [Accepted: 03/05/2014] [Indexed: 11/19/2022] Open
Abstract
The protein composition of goat milk differs between goat breeds and could present regional trends. The aim of this study was to comparatively analyze the protein composition of goat milk produced by the Alpine and Saanen breeds in northeastern Brazil and to evaluate the antibacterial activity of its protein fractions. SDS-PAGE, 2-DE electrophoresis and RP-HPLC analyses revealed the absence of αs1-casein in the milk of both breeds and no differences between the αs2-casein, β-casein, β-lactoglobulin and α-lactalbumin profiles. The amounts of soluble proteins and β-casein hydrolysis residues were higher in Saanen milk. Only the protein fraction containing the largest amounts of casein (F60–90%) inhibited bacterial growth, with MIC values between 50 and 100 mg/mL. This study describe for the first time three important points about the goat milk protein of two Brazilian goat breeders: absence of α-s1 casein in the protein profile, differences between the milk protein composition produced by goats of Alpine and Saanen breeders and antibacterial activity of unbroken proteins (casein-rich fraction) present in these milk.
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18
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Abstract
Egg is a source of antioxidants; cooking reduces whereas digestion enhances the antioxidant activity.
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Affiliation(s)
- M. K. Remanan
- Department of Agricultural, Food and Nutritional Science (AFNS)
- 4-10 Ag/For Centre
- University of Alberta
- Edmonton, Canada
| | - J. Wu
- Department of Agricultural, Food and Nutritional Science (AFNS)
- 4-10 Ag/For Centre
- University of Alberta
- Edmonton, Canada
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19
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Rodríguez Saint-Jean S, De las Heras A, Carrillo W, Recio I, Ortiz-Delgado JB, Ramos M, Gomez-Ruiz JA, Sarasquete C, Pérez-Prieto SI. Antiviral activity of casein and αs2 casein hydrolysates against the infectious haematopoietic necrosis virus, a rhabdovirus from salmonid fish. JOURNAL OF FISH DISEASES 2013; 36:467-481. [PMID: 23167612 DOI: 10.1111/j.1365-2761.2012.01448.x] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/06/2011] [Revised: 10/31/2011] [Accepted: 11/07/2011] [Indexed: 06/01/2023]
Abstract
Salmonid fish viruses, such as infectious haematopoietic necrosis virus (IHNV), are responsible for serious losses in the rainbow trout and salmon-farming industries, and they have been the subject of intense research in the field of aquaculture. Thus, the aim of this work is to study the antiviral effect of milk-derived proteins as bovine caseins or casein-derived peptides at different stages during the course of IHNV infection. The results indicate that the 3-h fraction of casein and α(S2) -casein hydrolysates reduced the yield of infectious IHNV in a dose-dependent manner and impaired the production of IHNV-specific antigens. Hydrolysates of total casein and α(S2) -casein target the initial and later stages of viral infection, as demonstrated by the reduction in the infective titre observed throughout multiple stages and cycles. In vivo, more than 50% protection was observed in the casein-treated fish, and the kidney sections exhibited none of the histopathological characteristics of IHNV infection. The active fractions from casein were identified, as well as one of the individual IHNV-inhibiting peptides. Further studies will be required to determine which other peptides possess this activity. These findings provide a basis for future investigations on the efficacy of these compounds in treating other viral diseases in farmed fish and to elucidate the underlying molecular mechanisms of action. However, the present results provide convincing evidence in support of a role for several milk casein fractions as suitable candidates to prevent and treat some fish viral infections.
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Affiliation(s)
- S Rodríguez Saint-Jean
- Departamento de Microbiologia Molecular y Biología de la Infección, Centro de Investigaciones Biológicas, CSIC, Madrid, Spain
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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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21
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Carrasco E, del Rosal S, Racero JC, García-Gimeno RM. A review on growth/no growth Salmonella models. Food Res Int 2012. [DOI: 10.1016/j.foodres.2012.01.006] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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22
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Sagaya FM, Hurrell RF, Vergères G. Postprandial blood cell transcriptomics in response to the ingestion of dairy products by healthy individuals. J Nutr Biochem 2012; 23:1701-15. [PMID: 22569349 DOI: 10.1016/j.jnutbio.2012.01.001] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2011] [Accepted: 01/27/2012] [Indexed: 12/29/2022]
Abstract
The aim of this intervention study was to measure genome-wide postprandial gene expression in human blood cells after the ingestion of a single serving of milk, to identify the downstream physiological processes regulated by the differentially expressed genes, and to use this gene expression signature as a reference to compare it with the response following the ingestion of a transformed dairy product, namely, yogurt. We conducted a randomized, controlled, single-blinded, crossover study on six healthy male individuals. After an overnight fast, 540 g of milk or yogurt was ingested by the subjects. Blood samples were collected before (0 h) and after (2 h/4 h/6 h) ingestion, and the blood cell transcriptome was analyzed using a linear kinetic analysis that increases the statistical power of the study. The differentially expressed transcripts identified after the ingestion of milk (575 transcripts) and yogurt (625 transcripts) modulated similar biological processes. In particular, genes involved in protein biosynthesis and mitochondrial activities followed biphasic kinetics being down-regulated at 2 h and more pronouncedly up-regulated at 6 h. The opposite kinetics were observed for inflammatory and apoptotic processes during the same time frame. The human blood cell transcriptome appeared to be specifically modulated by specific nutrients present in bovine milk, a property that was further modified when milk was fermented to yogurt. The coordinated changes in postprandial expression of genes involved in basic biological processes suggest that postprandial blood cell transcriptomics may allow insight into the nutritional effects of selected foods in the prevention or development of chronic metabolic and inflammatory disorders.
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Affiliation(s)
- Francina M Sagaya
- Agroscope Liebefeld-Posieux Research Station ALP, Berne, Switzerland
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23
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Robitaille G, Lapointe C, Leclerc D, Britten M. Effect of pepsin-treated bovine and goat caseinomacropeptide on Escherichia coli and Lactobacillus rhamnosus in acidic conditions. J Dairy Sci 2012; 95:1-8. [DOI: 10.3168/jds.2010-4142] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2010] [Accepted: 09/25/2011] [Indexed: 12/29/2022]
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24
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Mills S, Stanton C, Hill C, Ross R. New Developments and Applications of Bacteriocins and Peptides in Foods. Annu Rev Food Sci Technol 2011; 2:299-329. [DOI: 10.1146/annurev-food-022510-133721] [Citation(s) in RCA: 97] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- S. Mills
- Food for Health Ireland, Moorepark Food Research Center, Fermoy, County Cork, Ireland;
| | - C. Stanton
- Food for Health Ireland, Moorepark Food Research Center, Fermoy, County Cork, Ireland;
- Teagasc, Moorepark Food Research Center, Fermoy, County Cork, Ireland
- Alimentary Pharmabiotic Center, University College Cork, Cork, Ireland
| | - C. Hill
- Food for Health Ireland, Moorepark Food Research Center, Fermoy, County Cork, Ireland;
- Alimentary Pharmabiotic Center, University College Cork, Cork, Ireland
- Department of Microbiology, University College Cork, Cork, Ireland
| | - R.P. Ross
- Food for Health Ireland, Moorepark Food Research Center, Fermoy, County Cork, Ireland;
- Teagasc, Moorepark Food Research Center, Fermoy, County Cork, Ireland
- Alimentary Pharmabiotic Center, University College Cork, Cork, Ireland
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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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Kamau SM, Lu RR, Chen W, Liu XM, Tian FW, Shen Y, Gao T. Functional Significance of Bioactive Peptides Derived from Milk Proteins. FOOD REVIEWS INTERNATIONAL 2010. [DOI: 10.1080/87559129.2010.496025] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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27
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García P, Martínez B, Rodríguez L, Rodríguez A. Synergy between the phage endolysin LysH5 and nisin to kill Staphylococcus aureus in pasteurized milk. Int J Food Microbiol 2010; 141:151-5. [DOI: 10.1016/j.ijfoodmicro.2010.04.029] [Citation(s) in RCA: 112] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2010] [Revised: 04/28/2010] [Accepted: 04/30/2010] [Indexed: 11/26/2022]
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28
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BENKERROUM NOREDDINE. Antimicrobial peptides generated from milk proteins: a survey and prospects for application in the food industry. A review. INT J DAIRY TECHNOL 2010. [DOI: 10.1111/j.1471-0307.2010.00584.x] [Citation(s) in RCA: 90] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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29
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Hayworth JL, Kasper KJ, Leon-Ponte M, Herfst CA, Yue D, Brintnell WC, Mazzuca DM, Heinrichs DE, Cairns E, Madrenas J, Hoskin DW, McCormick JK, Haeryfar SMM. Attenuation of massive cytokine response to the staphylococcal enterotoxin B superantigen by the innate immunomodulatory protein lactoferrin. Clin Exp Immunol 2009; 157:60-70. [PMID: 19659771 DOI: 10.1111/j.1365-2249.2009.03963.x] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023] Open
Abstract
Staphylococcal enterotoxin B (SEB) is a pyrogenic exotoxin and a potent superantigen which causes massive T cell activation and cytokine secretion, leading to profound immunosuppression and morbidity. The inhibition of SEB-induced responses is thus considered a goal in the management of certain types of staphylococcal infections. Lactoferrin (LF) is a multi-functional glycoprotein with both bacteriostatic and bactericidal activities. In addition, LF is known to have potent immunomodulatory properties. Given the anti-microbial and anti-inflammatory properties of this protein, we hypothesized that LF can modulate T cell responses to SEB. Here, we report that bovine LF (bLF) was indeed able to attenuate SEB-induced proliferation, interleukin-2 production and CD25 expression by human leucocyte antigen (HLA)-DR4 transgenic mouse T cells. This inhibition was not due to bLF's iron-binding capacity, and could be mimicked by the bLF-derived peptide lactoferricin. Cytokine secretion by an engineered SEB-responsive human Jurkat T cell line and by peripheral blood mononuclear cells from healthy donors was also inhibited by bLF. These findings reveal a previously unrecognized property of LF in modulation of SEB-triggered immune activation and suggest a therapeutic potential for this naturally occurring protein during toxic shock syndrome.
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Affiliation(s)
- J L Hayworth
- Department of Microbiology and Immunology, University of Western Ontario, ON, USA
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López-Expósito I, Amigo L, Recio I. Identification of the initial binding sites of alphas2-casein f(183-207) and effect on bacterial membranes and cell morphology. BIOCHIMICA ET BIOPHYSICA ACTA-BIOMEMBRANES 2008; 1778:2444-9. [PMID: 18655768 DOI: 10.1016/j.bbamem.2008.06.018] [Citation(s) in RCA: 27] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/10/2008] [Revised: 06/19/2008] [Accepted: 06/27/2008] [Indexed: 11/15/2022]
Abstract
The aim of this work was to identify the initial binding sites to the bacterial membranes of the antimicrobial peptide alphas2-casein f(183-207) and also to acquire further insight into membrane permeabilization of this peptide. Furthermore, cell morphology was studied by transmission electron microscopy. In all the experiments, bovine LFcin was employed as a comparison. Results showed that initial binding sites of alphas2-casein f(183-207) peptide were lipoteichoic acid in Gram-positive bacteria and lipopolysaccharide in Gram-negative. The peptide was able to permeabilize the outer and inner membranes. Moreover, the alphas2-casein peptide f(183-207) generated pores in the outer membrane of Gram-negative bacteria and in the cell wall of Gram-positive bacteria. In the Gram-negative bacteria, f(183-207) originated cytoplasm condensation, and in the Gram-positive bacteria the cytoplasmic content leaked into the extracellular medium. Furthermore, the experiments of inner and outer membrane permeabilization performed with LFcin-B showed that this peptide also has the ability to permeabilize both the inner and outer membranes.
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Affiliation(s)
- Iván López-Expósito
- Instituto de Fermentaciones Industriales (CSIC), Juan de la Cierva 3, 28006 Madrid, Spain
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31
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Activity against Listeria monocytogenes of human milk during lactation. A preliminary study. J DAIRY RES 2008; 75:24-9. [PMID: 18226304 DOI: 10.1017/s0022029907002993] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
Human milk samples from three healthy donors were investigated in order to evaluate the antibacterial activity during lactation against Escherichia coli ATCC 25922 and Listeria monocytogenes. The concentration of the main human-milk antimicrobial proteins (lactoferrin (LF), lysozyme (LZ) and secretory immunoglobulin A (sIgA)) was determined by ELISA. Results showed that human milk exhibited antibacterial activity against List. monocytogenes, although it was weakly active against Esch. coli ATCC 25922. The observed antilisterial activity was positively correlated with LZ concentration. In addition, the effect of gastrointestinal proteases, at different pH conditions, that prevail in the stomach of infants (pH 2.0-6.5), on antilisterial activity and protein degradation was evaluated. Hydrolysis with pepsin at pH 4.0-6.5, followed by treatment with pancreatic enzymes, resulted in a decreased hydrolysis of LZ, LF and sIgA and an enhanced antibacterial activity against List. monocytogenes. It is suggested that partial degradation of certain milk proteins at the gastrointestinal level may produce peptides that could act synergistically with the remnant intact proteins.
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Protective Effect of Milk Peptides: Antibacterial and Antitumor Properties. ADVANCES IN EXPERIMENTAL MEDICINE AND BIOLOGY 2007; 606:271-93. [DOI: 10.1007/978-0-387-74087-4_11] [Citation(s) in RCA: 49] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/03/2022]
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