1
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Selvaraj SP, Chen JY. Conjugation of antimicrobial peptides to enhance therapeutic efficacy. Eur J Med Chem 2023; 259:115680. [PMID: 37515922 DOI: 10.1016/j.ejmech.2023.115680] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2023] [Revised: 07/05/2023] [Accepted: 07/23/2023] [Indexed: 07/31/2023]
Abstract
The growing prevalence of antimicrobial resistance (AMR) has brought with it a continual increase in the numbers of deaths from multidrug-resistant (MDR) infections. Since the current arsenal of antibiotics has become increasingly ineffective, there exists an urgent need for discovery and development of novel antimicrobials. Antimicrobial peptides (AMPs) are considered to be a promising class of molecules due to their broad-spectrum activities and low resistance rates compared with other types of antibiotics. Since AMPs also often play major roles in elevating the host immune response, the molecules may also be called "host defense peptides." Despite the great promise of AMPs, the majority remain unsuitable for clinical use due to issues of structural instability, degradation by proteases, and/or toxicity to host cells. Moreover, AMP activities in vivo can be influenced by many factors, such as interaction with blood and serum biomolecules, physiological salt concentrations or different pH values. To overcome these limitations, structural modifications can be made to the AMP. Among several modifications, physical and chemical conjugation of AMP to other biomolecules is widely considered an effective strategy. In this review, we discuss structural modification strategies related to conjugation of AMPs and their possible effects on mode of action. The conjugation of fatty acids, glycans, antibiotics, photosensitizers, polymers, nucleic acids, nanoparticles, and immobilization to biomaterials are highlighted.
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Affiliation(s)
- Sanjay Prasad Selvaraj
- Molecular and Biological Agricultural Science Program, Taiwan International Graduate Program, Academia Sinica, Taipei, 11529, Taiwan; Graduate Institute of Biotechnology, National Chung Hsing University, Taichung, 402, Taiwan
| | - Jyh-Yih Chen
- Marine Research Station, Institute of Cellular and Organismic Biology, Academia Sinica, 23-10 Dahuen Rd, Jiaushi, Ilan, 262, Taiwan; The iEGG and Animal Biotechnology Center and the Rong Hsing Research Center for Translational Medicine, National Chung Hsing University, Taichung, 402, Taiwan.
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2
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Extending the Shelf Life of Raw Milk and Pasteurized Milk with Plantaricin FB-2. Foods 2023; 12:foods12030608. [PMID: 36766137 PMCID: PMC9914688 DOI: 10.3390/foods12030608] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2022] [Revised: 01/11/2023] [Accepted: 01/26/2023] [Indexed: 02/04/2023] Open
Abstract
Raw milk and pasteurized milk are characterized by a short shelf life, and drinking expired raw milk and pasteurized milk causes illness. In the study, Plantaricin FB-2 (extracted from Lactiplantibacillus plantarum FB-2) was added to liquid milk. By evaluating the microbial growth, acidity changes, protein content, and sensory changes in raw milk and pasteurized milk during storage, it was found that when Plantaricin FB-2 was added at 0.4 g/kg, the shelf life of raw milk was extended by 3 days (7 days if not added). The shelf life of pasteurized milk with Plantaricin FB-2 was extended to 31 days (25 days in the control group), and the optimal amount was 0.3 g/kg. This confirmed that Plantaricin FB-2 can effectively prolong the shelf life of raw and pasteurized milk. This study provides valuable information for the application of bacteriocins produced by Lactiplantibacillus plantarum in raw milk and pasteurized milk to improve their shelf life.
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3
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Duda-Chodak A, Tarko T, Petka-Poniatowska K. Antimicrobial Compounds in Food Packaging. Int J Mol Sci 2023; 24:2457. [PMID: 36768788 PMCID: PMC9917197 DOI: 10.3390/ijms24032457] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2022] [Revised: 01/22/2023] [Accepted: 01/25/2023] [Indexed: 01/31/2023] Open
Abstract
This review presents current knowledge on antimicrobial agents that are already used in the food packaging industry. At the beginning, innovative ways of food packaging were discussed, including how smart packaging differs from active packaging, and what functions they perform. Next, the focus was on one of the groups of bioactive components that are used in these packaging, namely antimicrobial agents. Among the antimicrobial agents, we selected those that have already been used in packaging and that promise to be used elsewhere, e.g., in the production of antimicrobial biomaterials. Main groups of antimicrobial agents (i.e., metals and metal oxides, organic acids, antimicrobial peptides and bacteriocins, antimicrobial agents of plant origin, enzymes, lactoferrin, chitosan, allyl isothiocyanate, the reuterin system and bacteriophages) that are incorporated or combined with various types of packaging materials to extend the shelf life of food are described. The further development of perspectives and setting of new research directions were also presented.
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Affiliation(s)
- Aleksandra Duda-Chodak
- Department of Fermentation Technology and Microbiology, Faculty of Food Technology, University of Agriculture in Krakow, ul. Balicka 122, 30-149 Kraków, Poland
| | - Tomasz Tarko
- Department of Fermentation Technology and Microbiology, Faculty of Food Technology, University of Agriculture in Krakow, ul. Balicka 122, 30-149 Kraków, Poland
| | - Katarzyna Petka-Poniatowska
- Department of Plant Products Technology and Nutrition Hygiene, Faculty of Food Technology, University of Agriculture in Krakow, ul. Balicka 122, 30-149 Kraków, Poland
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4
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Firmanda A, Fahma F, Warsiki E, Syamsu K, Arnata IW, Sartika D, Suryanegara L, Qanytah, Suyanto A. Antimicrobial mechanism of nanocellulose composite packaging incorporated with essential oils. Food Control 2023. [DOI: 10.1016/j.foodcont.2023.109617] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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5
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Casson A, Giovenzana V, Frigerio V, Zambelli M, Beghi R, Pampuri A, Tugnolo A, Merlini A, Colombo L, Limbo S, Guidetti R. Beyond the eco-design of case-ready beef packaging: The relationship between food waste and shelf-life as a key element in life cycle assessment. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100943] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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6
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Dini I, De Biasi MG, Mancusi A. An Overview of the Potentialities of Antimicrobial Peptides Derived from Natural Sources. Antibiotics (Basel) 2022; 11:1483. [PMID: 36358138 PMCID: PMC9686932 DOI: 10.3390/antibiotics11111483] [Citation(s) in RCA: 16] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2022] [Revised: 10/20/2022] [Accepted: 10/21/2022] [Indexed: 07/21/2023] Open
Abstract
Antimicrobial peptides (AMPs) are constituents of the innate immune system in every kind of living organism. They can act by disrupting the microbial membrane or without affecting membrane stability. Interest in these small peptides stems from the fear of antibiotics and the emergence of microorganisms resistant to antibiotics. Through membrane or metabolic disruption, they defend an organism against invading bacteria, viruses, protozoa, and fungi. High efficacy and specificity, low drug interaction and toxicity, thermostability, solubility in water, and biological diversity suggest their applications in food, medicine, agriculture, animal husbandry, and aquaculture. Nanocarriers can be used to protect, deliver, and improve their bioavailability effectiveness. High cost of production could limit their use. This review summarizes the natural sources, structures, modes of action, and applications of microbial peptides in the food and pharmaceutical industries. Any restrictions on AMPs' large-scale production are also taken into consideration.
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Affiliation(s)
- Irene Dini
- Department of Pharmacy, University of Naples Federico II, Via Domenico Montesano 49, 80131 Napoli, Italy
| | | | - Andrea Mancusi
- Department of Food Microbiology, Istituto Zooprofilattico Sperimentale del Mezzogiorno, Via Salute 2, 80055 Portici, Italy
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7
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Vuoso V, Gogliettino M, Di Paolo M, Agrillo B, Ambrosio RL, Anastasio A, Palmieri G. Effect of novel active packaging containing antimicrobial peptide on the shelf-life of fish burgers (<em>Coryphaena hippurus</em>) during refrigerated storage. Ital J Food Saf 2022; 11:10466. [PMID: 36120529 PMCID: PMC9472286 DOI: 10.4081/ijfs.2022.10466] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2022] [Accepted: 08/07/2022] [Indexed: 11/23/2022] Open
Abstract
Fresh fishery products are highly perishable foods mainly due to their high-water content and high level of pH which act as promoters of spoilage processes. In these matrices, the deterioration phenomena are the result of the action of oxidative, and enzymatic processes due in part to the presence of specific microorganisms. Indeed, the microbial communities responsible for spoilage are a small fraction of the flora detectable in the fish and are known as specific spoilage organisms (SSOs). In the last decades, the scientific community has worked to achieve the ambitious goal of reducing the impact of microbial deterioration on food losses through innovative solutions, including antimicrobial packaging. The goal of this study was to evaluate the efficacy of an active polypropylene (PP)- based packaging functionalized with the antimicrobial peptide 1018K6 to extend the shelf life of dolphinfish burgers (Coryphaena hippurus) by evaluating its effect on sensorial and microbiological profile. The microbiological results showed an evident antimicrobial activity of the active packaging against hygiene indicator microorganisms and SSOs, recording a reduction of about 1 Log (CFU/g) of their concentrations compared to those of the control groups. Furthermore, a significant influence of functionalized packaging on the organoleptic characteristics was noted, accentuating the differences in freshness between the two experimental groups. This work confirmed the hypothesis of considering antimicrobial packaging as a potential tool capable of slowing down surface microbial replication and, therefore, extending the shelf-life and improving the health and hygiene aspect of fresh fish products.
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8
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Antimicrobial bio-inspired active packaging materials for shelf life and safety development: A review. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101730] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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9
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Dong B, Lin Y, Wang J, Du W, Sun C, Fu S, Wu T. Antibacterial activity of antimicrobial peptide gcDefb1 against foodborne pathogenic bacteria and its application in pork storage. Food Sci Biotechnol 2022; 31:597-605. [PMID: 35529682 PMCID: PMC9033914 DOI: 10.1007/s10068-022-01060-9] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2022] [Revised: 02/22/2022] [Accepted: 02/24/2022] [Indexed: 01/24/2023] Open
Abstract
Pork and its products are preferably contaminated by bacteria; thus, it is essential to develop low-cost, high-efficiency and biologically safe preservatives to prevent the growth of bacteria during storage. In the current study, grass carp β-defensin 1 (gcDefb1) was produced and purified from Pichia pastoris through the heterologous expression method. The in vitro antimicrobial assay demonstrated that yeast-derived gcDefb1 possesses a broad antibacterial spectrum, including both Gram-positive and -negative bacteria, and the MIC values against Escherichia coli ATCC 25,922 were as low as 30 μg/mL and showed no cytotoxicity or hemolytic activity. The bactericidal rate of gcDefb1 was less than 60 min by disrupting the cell membranes, and it inhibited the formation of bacterial biofilms. Moreover, gcDefb1 was used as a biopreservative for pork storage, indicating that the physicochemical and sensory qualities were improved. This study provides an efficient method to prepare and utilize gcDefb1 as a novel biopreservative. Supplementary Information The online version contains supplementary material available at 10.1007/s10068-022-01060-9.
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Affiliation(s)
- Bin Dong
- Present Address: Shandong Provincial Engineering and Technology Research Center for Wild Plant Resources Development and Application of Yellow River Delta, College of Biological and Environmental Engineering, Binzhou University, 391 Huanghe 5th Road, Binzhou City, 256603 Shandong Province China
| | - Yanjun Lin
- Present Address: Shandong Provincial Engineering and Technology Research Center for Wild Plant Resources Development and Application of Yellow River Delta, College of Biological and Environmental Engineering, Binzhou University, 391 Huanghe 5th Road, Binzhou City, 256603 Shandong Province China
| | - Jun Wang
- Present Address: Shandong Provincial Engineering and Technology Research Center for Wild Plant Resources Development and Application of Yellow River Delta, College of Biological and Environmental Engineering, Binzhou University, 391 Huanghe 5th Road, Binzhou City, 256603 Shandong Province China
| | - Wen Du
- Present Address: Shandong Provincial Engineering and Technology Research Center for Wild Plant Resources Development and Application of Yellow River Delta, College of Biological and Environmental Engineering, Binzhou University, 391 Huanghe 5th Road, Binzhou City, 256603 Shandong Province China
| | - Chunlong Sun
- Present Address: Shandong Provincial Engineering and Technology Research Center for Wild Plant Resources Development and Application of Yellow River Delta, College of Biological and Environmental Engineering, Binzhou University, 391 Huanghe 5th Road, Binzhou City, 256603 Shandong Province China
| | - Shijun Fu
- Shandong Binzhou Animal Science and Veterinary Medicine Academy, Binzhou, China
| | - Tao Wu
- Present Address: Shandong Provincial Engineering and Technology Research Center for Wild Plant Resources Development and Application of Yellow River Delta, College of Biological and Environmental Engineering, Binzhou University, 391 Huanghe 5th Road, Binzhou City, 256603 Shandong Province China
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10
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Dong B, Yu C, Lin Y, Zhou G, Sun C, Wang J, Wu T. Antimicrobial property of Pichia pastoris-derived natto peptide against foodborne bacteria and its preservative potential to maintain pork quality during refrigerated storage. Food Sci Nutr 2022; 10:914-925. [PMID: 35282007 PMCID: PMC8907714 DOI: 10.1002/fsn3.2722] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2021] [Revised: 12/18/2021] [Accepted: 12/22/2021] [Indexed: 12/17/2022] Open
Abstract
Pork spoilage caused by foodborne bacteria contamination always leads to substantial economic loss in the meat industry. The toxicity and drug resistance of chemical preservatives have raised public concerns about their safety and stability. In this study, natto peptide from Pichia pastoris was prepared using DNA recombinant technology. It showed an excellent antibacterial effect against Gram-positive and -negative bacteria, with minimum inhibitory concentrations (MICs) ranging from 6 to 30 μg/ml. Of note, natto peptide exhibited low cytotoxicity and hemolytic activity. The application of natto peptide on pork during refrigerated storage dramatically decreased the growth of Staphylococcus spp., Escherichia spp., and Pseudomonas spp. The bactericidal properties remained in force when natto peptide was used in pork models contaminated with artificial bacteria. Moreover, the application of natto peptide (90 μg/ml) inhibited the increase in pH variation and drip loss, decreased the generation of total volatile basic nitrogen (TVB-N) and thiobarbituric acid reactive substances (TBARS), and maintained a high sensory quality score during pork storage. These results implied that P. pastoris-derived natto peptide could extend the storage time of pork, and it has the potential to be a promising antiseptic biopreservative to replace chemical preservatives.
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Affiliation(s)
- Bin Dong
- Shandong Provincial Engineering and Technology Research Center for Wild Plant Resources Development and Application of Yellow River DeltaCollege of Biological and Environmental EngineeringBinzhou UniversityBinzhouChina
| | - Cailing Yu
- Shandong Provincial Engineering and Technology Research Center for Wild Plant Resources Development and Application of Yellow River DeltaCollege of Biological and Environmental EngineeringBinzhou UniversityBinzhouChina
| | - Yanjun Lin
- Shandong Provincial Engineering and Technology Research Center for Wild Plant Resources Development and Application of Yellow River DeltaCollege of Biological and Environmental EngineeringBinzhou UniversityBinzhouChina
| | - Guowen Zhou
- Shandong Provincial Engineering and Technology Research Center for Wild Plant Resources Development and Application of Yellow River DeltaCollege of Biological and Environmental EngineeringBinzhou UniversityBinzhouChina
| | - Chunlong Sun
- Shandong Provincial Engineering and Technology Research Center for Wild Plant Resources Development and Application of Yellow River DeltaCollege of Biological and Environmental EngineeringBinzhou UniversityBinzhouChina
| | - Jun Wang
- Shandong Provincial Engineering and Technology Research Center for Wild Plant Resources Development and Application of Yellow River DeltaCollege of Biological and Environmental EngineeringBinzhou UniversityBinzhouChina
| | - Tao Wu
- Shandong Provincial Engineering and Technology Research Center for Wild Plant Resources Development and Application of Yellow River DeltaCollege of Biological and Environmental EngineeringBinzhou UniversityBinzhouChina
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11
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Bäumler W, Eckl D, Holzmann T, Schneider-Brachert W. Antimicrobial coatings for environmental surfaces in hospitals: a potential new pillar for prevention strategies in hygiene. Crit Rev Microbiol 2021; 48:531-564. [PMID: 34699296 DOI: 10.1080/1040841x.2021.1991271] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Abstract
Recent reports provide evidence that contaminated healthcare environments represent major sources for the acquisition and transmission of pathogens. Antimicrobial coatings (AMC) may permanently and autonomously reduce the contamination of such environmental surfaces complementing standard hygiene procedures. This review provides an overview of the current status of AMC and the demands to enable a rational application of AMC in health care settings. Firstly, a suitable laboratory test norm is required that adequately quantifies the efficacy of AMC. In particular, the frequently used wet testing (e.g. ISO 22196) must be replaced by testing under realistic, dry surface conditions. Secondly, field studies should be mandatory to provide evidence for antimicrobial efficacy under real-life conditions. The antimicrobial efficacy should be correlated to the rate of nosocomial transmission at least. Thirdly, the respective AMC technology should not add additional bacterial resistance development induced by the biocidal agents and co- or cross-resistance with antibiotic substances. Lastly, the biocidal substances used in AMC should be safe for humans and the environment. These measures should help to achieve a broader acceptance for AMC in healthcare settings and beyond. Technologies like the photodynamic approach already fulfil most of these AMC requirements.
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Affiliation(s)
- Wolfgang Bäumler
- Department of Dermatology, University Hospital, Regensburg, Germany
| | - Daniel Eckl
- Department of Microbiology, University of Regensburg, Regensburg, Germany
| | - Thomas Holzmann
- Department of Infection Control and Infectious Diseases, University Hospital, Regensburg, Germany
| | - Wulf Schneider-Brachert
- Department of Infection Control and Infectious Diseases, University Hospital, Regensburg, Germany
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12
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Yu HH, Chin YW, Paik HD. Application of Natural Preservatives for Meat and Meat Products against Food-Borne Pathogens and Spoilage Bacteria: A Review. Foods 2021; 10:2418. [PMID: 34681466 PMCID: PMC8535775 DOI: 10.3390/foods10102418] [Citation(s) in RCA: 36] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2021] [Revised: 10/01/2021] [Accepted: 10/10/2021] [Indexed: 12/21/2022] Open
Abstract
Meat and meat products are excellent sources of nutrients for humans; however, they also provide a favorable environment for microbial growth. To prevent the microbiological contamination of livestock foods, synthetic preservatives, including nitrites, nitrates, and sorbates, have been widely used in the food industry due to their low cost and strong antibacterial activity. Use of synthetic chemical preservatives is recently being considered by customers due to concerns related to negative health issues. Therefore, the demand for natural substances as food preservatives has increased with the use of plant-derived and animal-derived products, and microbial metabolites. These natural preservatives inhibit the growth of spoilage microorganisms or food-borne pathogens by increasing the permeability of microbial cell membranes, interruption of protein synthesis, and cell metabolism. Natural preservatives can extend the shelf-life and inhibit the growth of microorganisms. However, they can also influence food sensory properties, including the flavor, taste, color, texture, and acceptability of food. To increase the applicability of natural preservatives, a number of strategies, including combinations of different preservatives or food preservation methods, such as active packaging systems and encapsulation, have been explored. This review summarizes the current applications of natural preservatives for meat and meat products.
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Affiliation(s)
- Hwan Hee Yu
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea;
- Research Group of Traditional Food, Korea Food Research Institute, Iseo-myeon, Wanju-gun 55365, Korea;
| | - Young-Wook Chin
- Research Group of Traditional Food, Korea Food Research Institute, Iseo-myeon, Wanju-gun 55365, Korea;
| | - Hyun-Dong Paik
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea;
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13
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Silveira RF, Roque-Borda CA, Vicente EF. Antimicrobial peptides as a feed additive alternative to animal production, food safety and public health implications: An overview. ANIMAL NUTRITION (ZHONGGUO XU MU SHOU YI XUE HUI) 2021; 7:896-904. [PMID: 34632120 PMCID: PMC8484980 DOI: 10.1016/j.aninu.2021.01.004] [Citation(s) in RCA: 39] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 08/31/2020] [Revised: 12/21/2020] [Accepted: 01/28/2021] [Indexed: 02/07/2023]
Abstract
In the last few years, feed additives have been used in animal nutrition to improve nutrient utilization, health parameters and animal performance. However, the use of antibiotics as feed additives has allowed the occurrence of antimicrobial resistance (AMR), which can bring as a consequence, an increase in the morbidity and mortality of diseases that were previously treatable with antibiotics. In this context, antimicrobial peptides (AMP) have appeared as a promising strategy because they have multiple biological activities and represent a powerful strategy to prevent the development of resistant microorganisms. Despite the small number of studies applied in vivo, AMP appear as a potent alternative to the use of antibiotics in animal nutrition, due to an increase in feed efficiency and the prevention/treatment of some animal diseases. This review discusses the problems associated with antimicrobial resistance and the use of AMP as a strong candidate to replace conventional antibiotics, mainly in the animal industry.
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Affiliation(s)
- Raiza F Silveira
- São Paulo State University, School of Agricultural and Veterinarian Sciences, Jaboticabal, São Paulo, Brazil
| | - Cesar A Roque-Borda
- São Paulo State University, School of Agricultural and Veterinarian Sciences, Jaboticabal, São Paulo, Brazil
| | - Eduardo F Vicente
- São Paulo State University, School of Sciences and Engineering, Tupã, São Paulo, Brazil
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14
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Falcigno L, D’Auria G, Palmieri G, Gogliettino M, Agrillo B, Tatè R, Dardano P, Nicolais L, Balestrieri M. Key Physicochemical Determinants in the Antimicrobial Peptide RiLK1 Promote Amphipathic Structures. Int J Mol Sci 2021; 22:10011. [PMID: 34576174 PMCID: PMC8472000 DOI: 10.3390/ijms221810011] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2021] [Revised: 09/09/2021] [Accepted: 09/14/2021] [Indexed: 12/14/2022] Open
Abstract
Antimicrobial peptides (AMPs) represent a skilled class of new antibiotics, due to their broad range of activity, rapid killing, and low bacterial resistance. Many efforts have been made to discover AMPs with improved performances, i.e., high antimicrobial activity, low cytotoxicity against human cells, stability against proteolytic degradation, and low costs of production. In the design of new AMPs, several physicochemical features, such as hydrophobicity, net positive charge, propensity to assume amphipathic conformation, and self-assembling properties, must be considered. Starting from the sequence of the dodecapeptide 1018-K6, we designed a new 10-aminoacid peptide, namely RiLK1, which is highly effective against both fungi and Gram-positive and -negative bacteria at low micromolar concentrations without causing human cell cytotoxicity. In order to find the structural reasons explaining the improved performance of RiLK1 versus 1018-K6, a comparative analysis of the two peptides was carried out with a combination of CD, NMR, and fluorescence spectroscopies, while their self-assembling properties were analyzed by optical and atomic force microscopies. Interestingly, the different spectroscopic and microscopic profiles exhibited by the two peptides, including the propensity of RiLK1 to adopt helix arrangements in contrast to 1018-K6, could explain the improved bactericidal, antifungal, and anti-biofilm activities shown by the new peptide against a panel of food pathogens.
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Affiliation(s)
- Lucia Falcigno
- Department of Pharmacy, University of Naples Federico II, Via D. Montesano 49, 80131 Naples, Italy; (L.F.); (G.D.)
| | - Gabriella D’Auria
- Department of Pharmacy, University of Naples Federico II, Via D. Montesano 49, 80131 Naples, Italy; (L.F.); (G.D.)
| | - Gianna Palmieri
- Institute of Biosciences and BioResources, National Research Council (IBBR-CNR), Via Pietro Castellino 111, 80131 Naples, Italy; (B.A.); (M.B.)
| | - Marta Gogliettino
- Institute of Biosciences and BioResources, National Research Council (IBBR-CNR), Via Pietro Castellino 111, 80131 Naples, Italy; (B.A.); (M.B.)
| | - Bruna Agrillo
- Institute of Biosciences and BioResources, National Research Council (IBBR-CNR), Via Pietro Castellino 111, 80131 Naples, Italy; (B.A.); (M.B.)
- Materias Srl, Corso N. Protopisani 70, 80146 Naples, Italy;
- Department of Biology, University of Naples Federico II di Monte Sant’Angelo, Via Cintia 21, 80126 Naples, Italy
| | - Rosarita Tatè
- Institute of Genetics and Biophysics, National Research Council (IGB-CNR), Via Pietro Castellino 111, 80131 Naples, Italy;
| | - Principia Dardano
- Institute of Applied Sciences & Intelligent Systems, National Research Council (ISASI-CNR), Via Pietro Castellino 111, 80131 Naples, Italy;
| | - Luigi Nicolais
- Materias Srl, Corso N. Protopisani 70, 80146 Naples, Italy;
| | - Marco Balestrieri
- Institute of Biosciences and BioResources, National Research Council (IBBR-CNR), Via Pietro Castellino 111, 80131 Naples, Italy; (B.A.); (M.B.)
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15
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Lima PG, Freitas CDT, Oliveira JTA, Neto NAS, Amaral JL, Silva AFB, Sousa JS, Franco OL, Souza PFN. Synthetic antimicrobial peptides control Penicillium digitatum infection in orange fruits. Food Res Int 2021; 147:110582. [PMID: 34399551 DOI: 10.1016/j.foodres.2021.110582] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2021] [Revised: 05/07/2021] [Accepted: 06/29/2021] [Indexed: 11/17/2022]
Abstract
Fungal contamination is among the main reasons for food spoilage, affecting food safety and the economy. Among fungi, Penicillium digitatum is a major agent of this problem. Here, the in vitro activity of eight synthetic antimicrobial peptides was assessed against P. digitatum, and their action mechanisms were evaluated. All peptides were able to inhibit fungal growth. Furthermore, atomic force and fluorescence microscopies revealed that all peptides targeted the fungal membrane leading to pore formation, loss of internal content, and death. The induction of high levels of reactive oxygen species (ROS) was also a mechanism employed by some peptides. Interestingly, only three peptides (PepGAT, PepKAA, and Mo-CBP3-PepI) effectively control P. digitatum colonization in orange fruits, at a concentration (50 µg mL-1) 20-fold lower than the commercial food preservative (sodium propionate). Altogether, PepGAT, PepKAA, and Mo-CBP3-PepI showed high biotechnological potential as new food preservatives to control food infection by P. digitatum.
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Affiliation(s)
- Patrícia G Lima
- Department of Biochemistry and Molecular Biology, Federal University of Ceará, Fortaleza, Ceará CEP 60.440-554, Brazil
| | - Cleverson D T Freitas
- Department of Biochemistry and Molecular Biology, Federal University of Ceará, Fortaleza, Ceará CEP 60.440-554, Brazil
| | - Jose T A Oliveira
- Department of Biochemistry and Molecular Biology, Federal University of Ceará, Fortaleza, Ceará CEP 60.440-554, Brazil
| | - Nilton A S Neto
- Department of Biochemistry and Molecular Biology, Federal University of Ceará, Fortaleza, Ceará CEP 60.440-554, Brazil
| | - Jackson L Amaral
- Department of Biochemistry and Molecular Biology, Federal University of Ceará, Fortaleza, Ceará CEP 60.440-554, Brazil; Department of Physics, Federal University of Ceará, Fortaleza, Brazil
| | - Ayrles F B Silva
- Department of Biochemistry and Molecular Biology, Federal University of Ceará, Fortaleza, Ceará CEP 60.440-554, Brazil; Department of Physics, Federal University of Ceará, Fortaleza, Brazil
| | - Jeanlex S Sousa
- Department of Physics, Federal University of Ceará, Fortaleza, Brazil
| | - Octávio L Franco
- S-Inova Biotech, Programa de Pós Graduação em Biotecnologia, Universidade Católica Dom Bosco, Campo Grande 79117900, Brazil; Centro de Análises Proteômicas e Bioquímicas, Universidade Católica de Brasília, Brasília 70790160, Brazil
| | - Pedro F N Souza
- Department of Biochemistry and Molecular Biology, Federal University of Ceará, Fortaleza, Ceará CEP 60.440-554, Brazil.
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Harvesting of Antimicrobial Peptides from Insect (Hermetia illucens) and Its Applications in the Food Packaging. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11156991] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Abstract
About one-third of the total food produced is wasted, rising the concern to adopt proper management. Simultaneously with the increase in population, demand for food is increasing which may lead to scarcity. Adequate packaging is one of the ways to avoid deterioration of food and prevent wastage. In recent years, active packaging has attained interest due to its commendable results in food preservation. Several studies proved that the embodiment of antimicrobial components into the packaging material has the ability to prevent microbial contamination. Antimicrobial peptides (AMP) are newly discovered antimicrobial agents for impregnation into packaging material. Among various sources for AMP, insects have shown great resistivity against a wide spectrum of microorganisms. Insects feed on substances consisting of a varying range of contaminations, which often results in infections. Insects synthesise AMPs to fight such infections and survive in that atmosphere. The disease-causing agents in humans are the same as those found in insects. Hence, AMPs extracted from insects have the potential to fight the microorganisms that act as hazards to human health. This review highlights the harvesting and synthesis of AMPs from Hermetia illucens, which is a promising source for AMP and its applications in the food packaging industry.
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A Study on the Antimicrobial and Antibiofilm Peptide 1018-K6 as Potential Alternative to Antibiotics against Food-Pathogen Salmonella enterica. Foods 2021; 10:foods10061372. [PMID: 34198540 PMCID: PMC8232012 DOI: 10.3390/foods10061372] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2021] [Revised: 05/31/2021] [Accepted: 06/08/2021] [Indexed: 02/07/2023] Open
Abstract
Antimicrobial resistance has become one of the major global public health concerns, and it is indispensable to search for alternatives to conventional antibiotics. Recently, antimicrobial peptides have received great attention because of their broad-spectrum antimicrobial activity at relatively low concentrations, even against pathogens such as Salmonella enterica, which is responsible for most food-borne illnesses. This work aimed at evaluating the antimicrobial and antibiofilm activity of the innate defense peptide, named 1018-K6, against S. enterica. A total of 42 strains, belonging to three different subspecies and 32 serotypes, were included in this study. The antibiotic resistance profile of all the strains and the cytotoxic effects of 1018-K6 on mammalian fibroblast cells were also investigated. Results revealed that MIC (minimum inhibitory concentrations) and MBC (minimum bactericidal concentrations) values were in the ranges of 8-64 μg/mL and 16-128 μg/mL, respectively, although most strains (97%) showed MICs between 16 and 32 μg/mL. Moreover, sub-inhibitory concentrations of 1018-K6 strongly reduced the biofilm formation in several S. enterica strains, whatever the initial inoculum size. Our results demonstrated that 1018-K6 is able to control and manage S. enterica growth with a large potential for applications in the fields of active packaging and water disinfectants.
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Liu Y, Sameen DE, Ahmed S, Dai J, Qin W. Antimicrobial peptides and their application in food packaging. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.04.019] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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19
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DeFlorio W, Liu S, White AR, Taylor TM, Cisneros-Zevallos L, Min Y, Scholar EMA. Recent developments in antimicrobial and antifouling coatings to reduce or prevent contamination and cross-contamination of food contact surfaces by bacteria. Compr Rev Food Sci Food Saf 2021; 20:3093-3134. [PMID: 33949079 DOI: 10.1111/1541-4337.12750] [Citation(s) in RCA: 42] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2020] [Revised: 02/28/2021] [Accepted: 03/06/2021] [Indexed: 12/29/2022]
Abstract
Illness as the result of ingesting bacterially contaminated foodstuffs represents a significant annual loss of human quality of life and economic impact globally. Significant research investment has recently been made in developing new materials that can be used to construct food contacting tools and surfaces that might minimize the risk of cross-contamination of bacteria from one food item to another. This is done to mitigate the spread of bacterial contamination and resultant foodborne illness. Internet-based literature search tools such as Web of Science, Google Scholar, and Scopus were utilized to investigate publishing trends within the last 10 years related to the development of antimicrobial and antifouling surfaces with potential use in food processing applications. Technologies investigated were categorized into four major groups: antimicrobial agent-releasing coatings, contact-based antimicrobial coatings, superhydrophobic antifouling coatings, and repulsion-based antifouling coatings. The advantages for each group and technical challenges remaining before wide-scale implementation were compared. A diverse array of emerging antimicrobial and antifouling technologies were identified, designed to suit a wide range of food contact applications. Although each poses distinct and promising advantages, significant further research investment will likely be required to reliably produce effective materials economically and safely enough to equip large-scale operations such as farms, food processing facilities, and kitchens.
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Affiliation(s)
- William DeFlorio
- Artie McFerrin Department of Chemical Engineering, Texas A&M University, College Station, Texas, USA
| | - Shuhao Liu
- Artie McFerrin Department of Chemical Engineering, Texas A&M University, College Station, Texas, USA
| | - Andrew R White
- Department of Chemical and Environmental Engineering, University of California, Riverside, California, USA
| | | | - Luis Cisneros-Zevallos
- Department of Nutrition and Food Science, Texas A&M University, College Station, Texas, USA.,Department of Horticultural Sciences, Texas A&M University, College Station, Texas, USA
| | - Younjin Min
- Department of Chemical and Environmental Engineering, University of California, Riverside, California, USA
| | - Ethan M A Scholar
- Artie McFerrin Department of Chemical Engineering, Texas A&M University, College Station, Texas, USA.,Department of Materials Science and Engineering, Texas A&M University, College Station, Texas, USA
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20
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Marrone R, Smaldone G, Ambrosio RL, Festa R, Ceruso M, Chianese A, Anastasio A. Effect of beetroot ( Beta vulgaris) extract on Black Angus burgers shelf life. Ital J Food Saf 2021; 10:9031. [PMID: 33907686 PMCID: PMC8056451 DOI: 10.4081/ijfs.2021.9031] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2020] [Accepted: 02/25/2021] [Indexed: 11/23/2022] Open
Abstract
Beef burgers are meat preparations with easy perishability. To ensure a longer shelflife, the Regulation EU 1129/11 allows the use of some additives. However, healthconscious consumers prefer products which do not contain synthetic substances. Aim of the present study was to evaluate the effect of Red Beetroot (Beta vulgaris) integration on Black Angus made burgers shelf life. Red beet was prepared as powder and added to meat mixture as the same or in water solution. The study was split into 2 trials to assess the extract activity also in burgers vacuum-packaged stored. Burgers were analysed (up to 9 days at 4°C) in terms of sensory properties, microbiological profile, pH, aw and lipid oxidation (TBARS). At the end of storage, treated samples showed the highest values of redness and the lowest content of malondialdehyde, probably due to antioxidant properties of red beet towards myoglobin and lipid oxidation processes. Moreover, results highlighted that Red Beetroot activities were dose-dependent and intensified if dissolved in water. The aw values did not appear to be conditioned by extract integrations, unlike the pH that was lower in treated samples than control ones. Microbiological analyses identified beetroot as a potential antimicrobial substance, especially in high concentration. In conclusion, Beta vulgaris extract could be proposed as natural compound exploitable in beef burgers to preserve qualities and extend their shelf-life.
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Affiliation(s)
- Raffaele Marrone
- Department of Veterinary Medicine and Animal Production, Unit of Food Hygiene, University of Naples, Federico II, Naples
| | - Giorgio Smaldone
- Department of Agricultural Sciences, University of Naples, Portici
| | - Rosa Luisa Ambrosio
- Department of Veterinary Medicine and Animal Production, Unit of Food Hygiene, University of Naples, Federico II, Naples
| | - Rossella Festa
- Department of Veterinary Medicine and Animal Production, Unit of Food Hygiene, University of Naples, Federico II, Naples
| | - Marina Ceruso
- Department of Veterinary Medicine and Animal Production, Unit of Food Hygiene, University of Naples, Federico II, Naples
| | | | - Aniello Anastasio
- Department of Veterinary Medicine and Animal Production, Unit of Food Hygiene, University of Naples, Federico II, Naples
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21
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Motelica L, Ficai D, Ficai A, Oprea OC, Kaya DA, Andronescu E. Biodegradable Antimicrobial Food Packaging: Trends and Perspectives. Foods 2020; 9:E1438. [PMID: 33050581 PMCID: PMC7601795 DOI: 10.3390/foods9101438] [Citation(s) in RCA: 111] [Impact Index Per Article: 27.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2020] [Revised: 10/01/2020] [Accepted: 10/07/2020] [Indexed: 02/07/2023] Open
Abstract
This review presents a perspective on the research trends and solutions from recent years in the domain of antimicrobial packaging materials. The antibacterial, antifungal, and antioxidant activities can be induced by the main polymer used for packaging or by addition of various components from natural agents (bacteriocins, essential oils, natural extracts, etc.) to synthetic agents, both organic and inorganic (Ag, ZnO, TiO2 nanoparticles, synthetic antibiotics etc.). The general trend for the packaging evolution is from the inert and polluting plastic waste to the antimicrobial active, biodegradable or edible, biopolymer film packaging. Like in many domains this transition is an evolution rather than a revolution, and changes are coming in small steps. Changing the public perception and industry focus on the antimicrobial packaging solutions will enhance the shelf life and provide healthier food, thus diminishing the waste of agricultural resources, but will also reduce the plastic pollution generated by humankind as most new polymers used for packaging are from renewable sources and are biodegradable. Polysaccharides (like chitosan, cellulose and derivatives, starch etc.), lipids and proteins (from vegetal or animal origin), and some other specific biopolymers (like polylactic acid or polyvinyl alcohol) have been used as single component or in blends to obtain antimicrobial packaging materials. Where the package's antimicrobial and antioxidant activities need a larger spectrum or a boost, certain active substances are embedded, encapsulated, coated, grafted into or onto the polymeric film. This review tries to cover the latest updates on the antimicrobial packaging, edible or not, using as support traditional and new polymers, with emphasis on natural compounds.
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Affiliation(s)
- Ludmila Motelica
- Faculty of Applied Chemistry and Materials Science, University Politehnica of Bucharest, 060042 Bucharest, Romania; (L.M.); (D.F.); (A.F.); (E.A.)
| | - Denisa Ficai
- Faculty of Applied Chemistry and Materials Science, University Politehnica of Bucharest, 060042 Bucharest, Romania; (L.M.); (D.F.); (A.F.); (E.A.)
| | - Anton Ficai
- Faculty of Applied Chemistry and Materials Science, University Politehnica of Bucharest, 060042 Bucharest, Romania; (L.M.); (D.F.); (A.F.); (E.A.)
- Section of Chemical Sciences, Academy of Romanian Scientists, 050045 Bucharest, Romania
| | - Ovidiu Cristian Oprea
- Faculty of Applied Chemistry and Materials Science, University Politehnica of Bucharest, 060042 Bucharest, Romania; (L.M.); (D.F.); (A.F.); (E.A.)
| | - Durmuş Alpaslan Kaya
- Department of Field Crops, Faculty of Agriculture, Hatay Mustafa Kemal University, 31030 Antakya Hatay, Turkey;
| | - Ecaterina Andronescu
- Faculty of Applied Chemistry and Materials Science, University Politehnica of Bucharest, 060042 Bucharest, Romania; (L.M.); (D.F.); (A.F.); (E.A.)
- Section of Chemical Sciences, Academy of Romanian Scientists, 050045 Bucharest, Romania
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