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Yousefi M, Nematollahi A, Shadnoush M, Mortazavian AM, Khorshidian N. Antimicrobial Activity of Films and Coatings Containing Lactoperoxidase System: A Review. Front Nutr 2022; 9:828065. [PMID: 35308287 PMCID: PMC8931696 DOI: 10.3389/fnut.2022.828065] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2021] [Accepted: 01/31/2022] [Indexed: 11/13/2022] Open
Abstract
The production of safe and healthy foodstuffs is considered as one of the most important challenges in the food industry, and achieving this important goal is impossible without using various processes and preservatives. However, recently, there has been a growing concern about the use of chemical preservatives and attention has been focused on minimal process and/or free of chemical preservatives in food products. Therefore, researchers and food manufacturers have been induced to utilize natural-based preservatives such as antimicrobial enzymes in their production. Lactoperoxidase, as an example of antimicrobial enzymes, is the second most abundant natural enzyme in the milk and due to its wide range of antibacterial activities, it could be potentially applied as a natural preservative in various food products. On the other hand, due to the diffusion of lactoperoxidase into the whole food matrix and its interaction and/or neutralization with food components, the direct use of lactoperoxidase in food can sometimes be restricted. In this regard, lactoperoxidase can be used as a part of packaging material, especially edible and coating, to keep its antimicrobial properties to extend food shelf-life and food safety maintenance. Therefore, this study aims to review various antimicrobial enzymes and introduce lactoperoxidase as a natural antimicrobial enzyme, its antimicrobial properties, and its functionality in combination with an edible film to extend the shelf-life of food products.
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Affiliation(s)
- Mojtaba Yousefi
- Food Safety Research Center (Salt), Semnan University of Medical Sciences, Semnan, Iran
| | - Amene Nematollahi
- Department of Food Safety and Hygiene, School of Health, Fasa University of Medical Sciences, Fasa, Iran
| | - Mahdi Shadnoush
- Department of Clinical Nutrition, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Amir M. Mortazavian
- Department of Food Science and Technology, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Nasim Khorshidian
- Department of Food Technology Research, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
- *Correspondence: Nasim Khorshidian
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2
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Tonoyan L, Montagner D, Friel R, O'Flaherty V. Antimicrobials offered from nature: Peroxidase-catalyzed systems and their mimics. Biochem Pharmacol 2020; 182:114281. [PMID: 33075313 DOI: 10.1016/j.bcp.2020.114281] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2020] [Revised: 10/07/2020] [Accepted: 10/08/2020] [Indexed: 10/23/2022]
Abstract
The control of antimicrobial resistance requires the development of novel antimicrobial alternatives and naturally occurring peroxidase-catalyzed systems may be of great value in this era of emerging antimicrobial resistance. In the peroxidase system, a peroxidase enzyme catalyzes the oxidation of a halide/pseudohalide, at the expense of hydrogen peroxide, to generate reactive products with broad antimicrobial properties. The appropriate use of peroxidase systems needs a better understanding of the identities and properties of the generated antimicrobial oxidants, specific targets in bacterial cells, their mode of action and the factors favoring or limiting their activity. Here, the ABCs (antibacterial activity, bacterial "backtalk" and cytotoxicity) of these systems and their mimics are discussed. Particular attention is paid to the concomitant use of thiocyanate and iodide dual substrates in peroxidase/peroxidase-free systems with implications on their antimicrobial activity. This review also provides a summary of actual applications of peroxidase systems as bio-preservatives in oral healthcare, milk industry, food/feed specialties and related products, mastitis and wound treatment; lastly, this review points to opportunities for further research and potential applications.
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Affiliation(s)
- Lilit Tonoyan
- Department of Microbiology, School of Natural Sciences and Ryan Institute, National University of Ireland Galway, Galway, Ireland.
| | - Diego Montagner
- Department of Chemistry, Maynooth University, Maynooth, Ireland; Kathleen Lonsdale Institute for Human Health Research, Maynooth University, Maynooth, Ireland
| | - Ruairi Friel
- Westway Health, Unit 120, Business Innovation Centre, National University of Ireland Galway, Galway, Ireland
| | - Vincent O'Flaherty
- Department of Microbiology, School of Natural Sciences and Ryan Institute, National University of Ireland Galway, Galway, Ireland.
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3
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Lara-Aguilar S, Alcaine SD. Lactose oxidase: A novel activator of the lactoperoxidase system in milk for improved shelf life. J Dairy Sci 2019; 102:1933-1942. [DOI: 10.3168/jds.2018-15537] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2018] [Accepted: 11/06/2018] [Indexed: 11/19/2022]
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Schlorke D, Atosuo J, Flemmig J, Lilius EM, Arnhold J. Impact of cyanogen iodide in killing of Escherichia coli by the lactoperoxidase-hydrogen peroxide-(pseudo)halide system. Free Radic Res 2016; 50:1287-1295. [PMID: 27629563 DOI: 10.1080/10715762.2016.1235789] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Abstract
In the presence of hydrogen peroxide, the heme protein lactoperoxidase is able to oxidize thiocyanate and iodide to hypothiocyanite, reactive iodine species, and the inter(pseudo)halogen cyanogen iodide. The killing efficiency of these oxidants and of the lactoperoxidase-H2O2-SCN-/I- system was investigated on the bioluminescent Escherichia coli K12 strain that allows time-resolved determination of cell viability. Among the tested oxidants, cyanogen iodide was most efficient in killing E. coli, followed by reactive iodine species and hypothiocyanite. Thereby, the killing activity of the LPO-H2O2-SCN-/I- system was greatly enhanced in comparison to the sole application of iodide when I- was applied in two- to twenty-fold excess over SCN-. Further evidence for the contribution of cyanogen iodide in killing of E. coli was obtained by applying methionine. This amino acid disturbed the killing of E. coli mediated by reactive iodine species (partial inhibition) and cyanogen iodide (total inhibition), but not by hypothiocyanite. Changes in luminescence of E. coli cells correlate with measurements of colony forming units after incubation of cells with the LPO-H2O2-SCN-/I- system or with cyanogen iodide. Taken together, these results are important for the future optimization of the use of lactoperoxidase in biotechnological applications.
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Affiliation(s)
- D Schlorke
- a Institute for Medical Physics and Biophysics, University of Leipzig , Leipzig , Germany
| | - J Atosuo
- b Department of Biochemistry and Food Chemistry , University of Turku , Turku , Finland
| | - J Flemmig
- a Institute for Medical Physics and Biophysics, University of Leipzig , Leipzig , Germany
| | - E-M Lilius
- b Department of Biochemistry and Food Chemistry , University of Turku , Turku , Finland
| | - J Arnhold
- a Institute for Medical Physics and Biophysics, University of Leipzig , Leipzig , Germany
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5
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Golmohamadi A, Morra MJ, Popova I, Nindo CI. Optimizing the use of Sinapis alba seed meal extracts as a source of thiocyanate (SCN−) for the lactoperoxidase system. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.05.007] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Yong L, Wang Y, Yang D, Liu Z, Abernethy G, Li J. Investigation of concentration of thiocyanate ion in raw cow's milk from China, New Zealand and the Netherlands. Food Chem 2016; 215:61-6. [PMID: 27542450 DOI: 10.1016/j.foodchem.2016.07.130] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2016] [Revised: 07/21/2016] [Accepted: 07/21/2016] [Indexed: 10/21/2022]
Abstract
Thiocyanate ion is a natural component of cow's milk (hereinafter as milk) which may be artificially augmented to activate the lactoperoxidase milk preservation system. This study presents a survey of thiocyanate levels in raw milk and proposes a naturally occurring baseline concentration of thiocyanate in milk, which is the basis for market supervision. 1669 raw milk samples from China, 270 samples from New Zealand and 120 from the Netherlands were collected in the survey. 65% of the samples contained thiocyanate above the detection limit. The average concentration of thiocyanate was 2.11mg/kg (0.10-16.20mg/kg). Differences in the concentrations of thiocyanate were found among three countries, the 12 selected provinces in China, and between summer and winter. The baseline concentration of thiocyanate found in raw cow's milk was statistically calculated and rounded to 9.0mg/kg. Thiocyanate in milk at this level does not present a food safety concern.
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Affiliation(s)
- Ling Yong
- China National Center for Food Safety Risk Assessment, No. 37, Guangqu Road, Chaoyang District, Beijing 100022 PR China
| | - Yibaina Wang
- China National Center for Food Safety Risk Assessment, No. 37, Guangqu Road, Chaoyang District, Beijing 100022 PR China
| | - Dajin Yang
- China National Center for Food Safety Risk Assessment, No. 37, Guangqu Road, Chaoyang District, Beijing 100022 PR China
| | - Zhaoping Liu
- China National Center for Food Safety Risk Assessment, No. 37, Guangqu Road, Chaoyang District, Beijing 100022 PR China.
| | - Grant Abernethy
- Fonterra Co-Operative Group Limited, Fonterra Research and Development Centre, Dairy Farm Rd, Palmerston North 4442, New Zealand
| | - Jianwen Li
- China National Center for Food Safety Risk Assessment, No. 37, Guangqu Road, Chaoyang District, Beijing 100022 PR China.
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7
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Munsch-Alatossava P, Quintyn R, De Man I, Alatossava T, Gauchi JP. Efficiency of N2 Gas Flushing Compared to the Lactoperoxidase System at Controlling Bacterial Growth in Bovine Raw Milk Stored at Mild Temperatures. Front Microbiol 2016; 7:839. [PMID: 27313575 PMCID: PMC4889609 DOI: 10.3389/fmicb.2016.00839] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2016] [Accepted: 05/19/2016] [Indexed: 11/13/2022] Open
Abstract
To prevent excessive bacterial growth in raw milk, the FAO recommends two options: either cold storage or activation of the lactoperoxidase system (LPs/HT) in milk with the addition of two chemical preservatives, hydrogen peroxide (H) and thiocyanate (T). N2 gas flushing of raw milk has shown great potential to control bacterial growth in a temperature range of 6-12°C without promoting undesired side effects. Here, the effect of N2 gas (N) was tested as a single treatment and in combination with the lactoperoxidase system (NHT) on seven raw milk samples stored at 15 or 25°C. For the ratio defined as bacterial counts from a certain treatment/counts on the corresponding control, a classical Analyse of Variance (ANOVA) was performed, followed by mean comparison with the Ryan-Einot-Gabriel-Welsch multiple range test (REGWQ). Altogether, the growth inhibition was slightly but significantly higher at 25°C than at 15°C. Except for one sample, all ratios were lower for HT than for N alone; however, these differences were not judged to be significant for five samples by the REGWQ test; in the remaining two samples, N was more effective than HT in one case and less effective in the other case. This study shows that N2 gas flushing, which inhibited bacterial growth in raw milk at 15 and 25°C for 24 and 12 h, respectively, could constitute an alternative to LPs where no cold storage facilities exist, especially as a replacement for adulterating substances.
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Affiliation(s)
| | - Romanie Quintyn
- Department of Food and Environmental Sciences, University of HelsinkiHelsinki, Finland
| | - Ingrid De Man
- Food Technology, Vives University College Campus RoeselareRoeselare, Belgium
| | - Tapani Alatossava
- Department of Food and Environmental Sciences, University of HelsinkiHelsinki, Finland
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Schlorke D, Flemmig J, Birkemeyer C, Arnhold J. Formation of cyanogen iodide by lactoperoxidase. J Inorg Biochem 2015; 154:35-41. [PMID: 26580225 DOI: 10.1016/j.jinorgbio.2015.11.005] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2015] [Revised: 09/23/2015] [Accepted: 11/02/2015] [Indexed: 10/22/2022]
Abstract
The haem protein lactoperoxidase (LPO) is an important component of the anti-microbial immune defence in external secretions and is also applied as preservative in food, oral care and cosmetic products. Upon oxidation of SCN(-) and I(-) by the LPO-hydrogen peroxide system, oxidised species are formed with bacteriostatic and/or bactericidal activity. Here we describe the formation of the inter(pseudo)halogen cyanogen iodide (ICN) by LPO. This product is formed when both, thiocyanate and iodide, are present together in the reaction mixture. Using (13)C nuclear magnetic resonance spectroscopy and gas chromatography-mass spectrometry we could identify this inter(pseudo)halogen after applying iodide in slight excess over thiocyanate. The formation of ICN is based on the reaction of oxidised iodine species with thiocyanate. Further, we could demonstrate that ICN is also formed by the related haem enzyme myeloperoxidase and, in lower amounts, in the enzyme-free system. As I(-) is not competitive for SCN(-) under physiologically relevant conditions, the formation of ICN is not expected in secretions but may be relevant for LPO-containing products.
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Affiliation(s)
- Denise Schlorke
- Institute for Medical Physics and Biophysics, Medical Faculty, University of Leipzig, Leipzig, Germany.
| | - Jörg Flemmig
- Institute for Medical Physics and Biophysics, Medical Faculty, University of Leipzig, Leipzig, Germany
| | - Claudia Birkemeyer
- Institute of Analytical Chemistry, Department of Chemistry and Mineralogy, University of Leipzig, Leipzig, Germany
| | - Jürgen Arnhold
- Institute for Medical Physics and Biophysics, Medical Faculty, University of Leipzig, Leipzig, Germany
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Khan AA, Rahmani AH, Aldebasi YH, Aly SM. Biochemical and pathological studies on peroxidases -an updated review. Glob J Health Sci 2014; 6:87-98. [PMID: 25168993 PMCID: PMC4825458 DOI: 10.5539/gjhs.v6n5p87] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2014] [Accepted: 04/17/2014] [Indexed: 12/31/2022] Open
Abstract
Peroxidases represent a family of isoenzymes actively involved in oxidizing reactive oxygen species, innate immunity, hormone biosynthesis and pathogenesis of several diseases. Different types of peroxidases have organ, tissues, cellular and sub-cellular level of specificities in their function. Different diseases lead to varied expressions of peroxidases based on several mechanisms proposed. Several researches are going on to understand its deficiency, over-expression and malfunction in relation with different diseases. Some common diseases of mankind like cancer, cardiovascular diseases and diabetes directly or indirectly involve the role of peroxidases. So the status of peroxidase levels may also function as a marker of different diseases. Although many types of diseases in human beings have a strong correlation with tissue specific peroxidases, the clear role of these oxido-reductases is not yet fully understood. Here we are focusing on the role of peroxidases in relations with different diseases occurring due to oxidative stress.
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Affiliation(s)
- Amjad A Khan
- Dept. of Basic Health Sciences, College of Applied Medical Science, Qassim University, Saudi Arabia.
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10
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Iodine from bacterial iodide oxidization by Roseovarius spp. inhibits the growth of other bacteria. Appl Microbiol Biotechnol 2012; 97:2173-82. [PMID: 22526798 DOI: 10.1007/s00253-012-4043-y] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2012] [Revised: 03/15/2012] [Accepted: 03/16/2012] [Indexed: 10/28/2022]
Abstract
Microbial activities in brine, seawater, or estuarine mud are involved in iodine cycle. To investigate the effects of the microbiologically induced iodine on other bacteria in the environment, a total of 13 bacteria that potentially participated in the iodide-oxidizing process were isolated from water or biofilm at a location containing 131 μg ml(-1) iodide. Three distinct strains were further identified as Roseovarius spp. based on 16 S rRNA gene sequences after being distinguished by restriction fragment length polymorphism analysis. Morphological characteristics of these three Roseovarius spp. varied considerably across and within strains. Iodine production increased with Roseovarius spp. growth when cultured in Marine Broth with 200 μg ml(-1) iodide (I(-)). When 10(6) CFU/ml Escherichia coli, Pseudomonas aeruginosa, and Bacillus pumilus were exposed to various concentrations of molecular iodine (I(2)), the minimum inhibitory concentrations (MICs) were 0.5, 1.0, and 1.0 μg ml(-1), respectively. However, fivefold increases in the MICs for Roseovarius spp. were obtained. In co-cultured Roseovarius sp. IOB-7 and E. coli in Marine Broth containing iodide (I(-)), the molecular iodine concentration was estimated to be 0.76 μg ml(-1) after 24 h and less than 50 % of E. coli was viable compared to that co-cultured without iodide. The growth inhibition of E. coli was also observed in co-cultures with the two other Roseovarius spp. strains when the molecular iodine concentration was assumed to be 0.52 μg ml(-1).
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Shin K, Nakano M, Yamauchi K, Toida T, Iwatsuki K. Antibacterial activity of the lactoperoxidase system combined with edible Laminaria hot-water extract as a source of halide ions. Biosci Biotechnol Biochem 2012; 76:404-6. [PMID: 22313780 DOI: 10.1271/bbb.110735] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Abstract
Hot-water extracts prepared from nine out of 12 samples of dried edible Laminaria reduced the viable numbers of Aggregatibacter actinomycetemcomitans, Staphylococcus aureus, and Esherichia coli below the detection limit after incubation for 5 min when combined with lactoperoxidase, glucose oxidase, and glucose. Some extracts showed higher bactericidal activity and a higher OI(-) concentration in the assay mixture after ultrafiltration.
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Affiliation(s)
- Kouichirou Shin
- Food Science & Technology Institute, Morinaga Milk Industry Co, Ltd, Zama, Kanagawa, Japan.
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12
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Delbes-Paus C, Dorchies G, Chaabna Z, Callon C, Montel MC. Contribution of hydrogen peroxide to the inhibition of Staphylococcus aureus by Lactococcus garvieae in interaction with raw milk microbial community. Food Microbiol 2010; 27:924-32. [PMID: 20688234 DOI: 10.1016/j.fm.2010.05.031] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2009] [Revised: 05/26/2010] [Accepted: 05/27/2010] [Indexed: 11/28/2022]
Abstract
The response of Staphylococcus aureus growth inhibition by Lactococcus garvieae to catalase and milk lactoperoxidase, and its efficiency in raw milk cheese were evaluated. S. aureus and L. garvieae were co-cultivated in broth buffered at pH 6.8, and in raw, pasteurized and microfiltered milk, in presence and absence of catalase. Although H2O2 production by L. garvieae was detected only in agitated broth, the inhibition of S. aureus by L. garvieae was reduced by catalase both in static and shaking cultures by 2.7 log, pasteurized milk (approximately 0.7 log), microfiltered milk (approximately 0.6 log) and raw milk (approximately 0.2 log). The growth of S. aureus alone in microfiltered milk was delayed compared with that in pasteurized milk and inhibition of S. aureus by L. garvieae was stronger in microfiltered milk. The inhibition of coagulase-positive staphylococci (CPS) by L. garvieae in raw milk cheese was similar to that in raw milk (approximately 0.8 log), but weaker than that in pasteurized and microfiltered milks. L. garvieae also had an early antagonistic effect on the growth of several other microbial groups, which lastingly affected populations levels and balance during cheese ripening.
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Affiliation(s)
- Céline Delbes-Paus
- Unité de Recherches Fromagères UR545, INRA, 20 Côte de Reyne, F-15000 Aurillac, France.
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Toyama A, Tominaga A, Inoue T, Takeuchi H. Activation of lactoperoxidase by heme-linked protonation and heme-independent iodide binding. Biopolymers 2010; 93:113-20. [DOI: 10.1002/bip.21308] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
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