Influence of Protein Type on the Antimicrobial Activity of LAE Alone or in Combination with Methylparaben

Prevention and control strategies for psychrophilic Pseudomonas fluorescens in food: A review

Psychrophilic Pseudomonas fluorescens can secrete extracellular enzymes, biofilms, and other substances even under refrigeration conditions, which have a negative impact on the quality of dairy products, aquatic products, meat products, produce, and other foods, causing food spoilage and huge economic losses. Therefore, strengthening the prevention and control of psychrophilic P. fluorescens in food is of great significance. Although some reviews have introduced information on P. fluorescens, there are few reviews that provide detailed information on the psychrophilic mechanism, detection, prevention, and control methods of psychrophilic P. fluorescens. Therefore, to comprehensively address the shortcomings of previous reviews, this review provides a detailed overview of the physiological characteristics, secreted spoilage factors, psychrophilic mechanisms, and prevention and control methods, such as bacteriophages, quorum sensing inhibitors, and nanomaterials of P. fluorescens. And future research directions for the prevention and control strategies of P. fluorescens are discussed. The future research focus will be on strengthening the detection of P. fluorescens and adopting a combination of multiple technologies to prevent and control P. fluorescens without affecting food nutrition and quality while preventing the occurrence of drug resistance. This article aims to provide references for improving the quality and safety of refrigerated food and extending its shelf life.

Study of the release kinetics of Ethyl Lauroyl Arginate from poly(3-hydroxybutyrate-co-3-hydroxyvalerate) active films

This study investigates the underexplored area of the release mechanism and kinetics of the antimicrobial Ethyl Lauroyl Arginate (LAE®) from an innovative active packaging system based on poly(3-hydroxybutyrate-co-3-hydroxyvalerate) (PHBV). We evaluated the impact of food simulants and temperatures on LAE® release, diffusion, and partition coefficients. Mathematical modeling was used to elucidate LAE® release kinetics, offering understanding of the release behaviour in food matrices. Results highlighted that temperature notably affected LAE® release into simulant A (10% EtOH) unlike the release into simulant D1 (50% EtOH). Although the release was faster in the less polar simulant, a greater partition coefficient demonstrated greater LAE® retention within the polymer matrix at equilibrium. Weibull models ensured robust fits, suggesting their usefulness for future studies on LAE® release kinetic. Finally, the active films were validated in food, showing significant reduction in microbial counts. These findings contribute to the design of effective antimicrobial food packaging and the selection of suitable food applications.

Parabens alter the surface characteristics and antibiotic susceptibility of drinking water bacteria

Parabens are markedly present in products of daily use, considered emerging environmental contaminants that can harm human health and aquatic life, due to their release into aquatic sources. The impact of the exposure of microbial communities to parabens remains unclear. This study investigates aspects of the mode of action of methylparaben (MP), propylparaben (PP), butylparaben (BP), and MIX at environmental (15 μg/L) and in-use (15000 μg/L) concentrations, against two bacterial strains of Acinetobacter calcoaceticus and Stenotrophomonas maltophilia previously isolated from drinking water (DW). BP showed the strongest antimicrobial activity, while MP exhibited the weakest. The mechanism of action of parabens at the selected concentrations was found to be related to perturbations on physicochemical bacterial cell surface properties and charge, by causing an increase of bacterial cell envelope hydrophilicity and zeta potential values. In addition, parabens may activate osmotic regulation mechanisms as observed by the increase in vacuole area for MP-exposed A. calcoaceticus. The bacterial metabolic activity as well as bacterial size was also affected by parabens exposure. MP exposure further enhanced the biofilm formation ability and increased bacterial tolerance to antibiotics. The results raise environmental implications, particularly concerning water quality and public health, as parabens exposure can potentiate the virulence of DW bacteria, increasing the risk of human exposure to harmful microorganisms.

Parabens as environmental contaminants of aquatic systems affecting water quality and microbial dynamics

Among different pollutants of emerging concern, parabens have gained rising interest due to their widespread detection in water sources worldwide. This occurs because parabens are used in personal care products, pharmaceuticals, and food, in which residues are generated and released into aquatic environments. The regulation of the use of parabens varies across different geographic regions, resulting in diverse concentrations observed globally. Concentrations of parabens exceeding 100 μg/L have been found in wastewater treatment plants and surface waters while drinking water (DW) sources typically exhibit concentrations below 6 μg/L. Despite their low levels, the presence of parabens in DW is a potential exposure route for humans, raising concerns for both human health and environmental microbiota. Although a few studies have reported alterations in the functions and characteristics of microbial communities following exposure to emerging contaminants, the impact of the exposure to parabens by microbial communities, particularly biofilm colonizers, remains largely understudied. This review gathers the most recent information on the occurrence of parabens in water sources, as well as their effects on human health and aquatic organisms. The interactions of parabens with microbial communities are reviewed for the first time, filling the knowledge gaps on the effects of paraben exposure on microbial ecosystems and their impact on disinfection tolerance and antimicrobial resistance, with potential implications for public health.

Investigation of the Suitability of a Combination of Ethyl-Να-dodecanyl-L-arginat_HCl (LAE) and Starter Culture Bacteria for the Reduction of Bacteria from Fresh Meat of Different Animal Species

Meat can be contaminated with (pathogenic) microorganisms during slaughter, dissection and packaging. Therefore, preservation technologies are frequently used to reduce the risk of (fatal) human infections due to the consumption of meat. In this study, we first investigated, if the application of ethyl-Nα-dodecanyl-L-arginate hydrochloride (LAE) and the starter culture bacteria Staphylococcus carnosus and Lactobacillus sakei, either single or in combination, influences the bacteria number on pork, chicken meat and beef, inoculated with Brochothrix (Br.) thermosphacta (all meat species) or Salmonella (S.) Typhimurium (pork), Campylobacter (C.) jejuni (chicken) and Listeria (L.) monocytogenes (beef), before packaging under modified atmosphere and on days 7 and 14 of storage. To evaluate effects of the treatment on the appearance during storage, additionally, the physicochemical parameters color and myoglobin redox form percentages were analyzed. LAE regularly resulted in a significant reduction of the number of all bacteria species on day 1 of storage, whereas up to day 14 of storage, the preservation effect did not persist in nearly all samples, except in the beef with Br. thermosphacta. However, with the starter culture bacteria on day 1, only L. monocytogenes on beef was significantly reduced. Interestingly, on day 7 of storage, this reducing effect was also found with S. Typhimurium on pork. Br. thermosphacta, which was principally not influenced by the starter culture bacteria. The combinatory treatment mainly resulted in no additional effects, except for the S. Typhimurium and Br. thermosphacta results on pork on day 7 and the Br. thermosphacta results on beef on day 14. The physicochemical parameters were not influenced by the single and combinatory treatment. The results indicate that LAE was mainly responsible for the antimicrobial effects and that a combination with starter culture bacteria should be individually evaluated for the meat species.

Effect of surfactant on urease-producing flora from waste activated sludge using microbially induced calcite precipitation technology to suppress coal dust

The wettability of microbially induced calcite precipitation (MICP) is a challenge in dust suppression. Herein, the tolerance of urease-producing flora to surfactants was investigated. The optimal tolerance concentrations of the urease-producing flora to sodium dodecylbenzene sulfonate (SDBS, anionic surfactant), alkyl polyglycoside (APG, non-ionic surfactant), and cocamidopropyl betaine (CAB, zwitterionic surfactant), and were 0.2%, 0.1%, and 0.05%. The cetyltrimethylammonium bromide (CTAB, cationic surfactant) inhibited urease production by urease-producing flora. The mineralization products of SDBS, APG, and CAB treatments were all transformed into calcite. The wind resistance test showed that the mass loss of all samples is less than 0.1%. The rain resistance and hardness tests showed that 0.2% SBDS had the best effect, followed by 0.1% APG and 0.05% CAB, and finally, No surfactants. Microbiome analysis showed that the abundance of Sporosarcina and Unclassified_bacillaceae reduced, and the intense competition between Paenalcaligenes and Sporosarcina are essential reasons for reducing urease activity. SDBS and APG could reduce the pathogenic risk of microbial dust suppressants. This study will facilitate the practical application of microbial dust suppressants.

Lauric arginate ethyl ester: An update on the antimicrobial potential and application in the food systems

Lauric arginate ethyl ester (LAE), a cationic surfactant with low toxicity, displays excellent antimicrobial activity against a broad range of microorganisms. LAE has been approved as generally recognized as safe (GRAS) for widespread application in certain foods at a maximum concentration of 200 ppm. In this context, extensive research has been carried out on the application of LAE in food preservation for improving the microbiological safety and quality characteristics of various food products. This study aims to present a general review of recent research progress on the antimicrobial efficacy of LAE and its application in the food industry. It covers the physicochemical properties, antimicrobial efficacy of LAE, and the underlying mechanism of its action. This review also summarizes the application of LAE in various foods products as well as its influence on the nutritional and sensory properties of such foods. Additionally, the main factors influencing the antimicrobial efficacy of LAE are reviewed in this work, and combination strategies are provided to enhance the antimicrobial potency of LAE. Finally, the concluding remarks and possible recommendations for the future research are also presented in this review. In summary, LAE has the great potential application in the food industry. Overall, the present review intends to improve the application of LAE in food preservation.

Sustainable bio-based antimicrobials derived from fatty acids: Synthesis, safety, and efficacy

Some conventional sanitizers and antibiotics used in food industry may be of concerns due to generation of toxic byproducts, impact on the environment, and the emergence of antibiotic resistance bacteria. Bio-based antimicrobials can be an alternative to conventional sanitizers since they are produced from renewable resources, and the bacterial resistance to these compounds is of less concern than those of currently used antibiotics. Among the bio-based antimicrobial compounds, those produced via either fermentation or chemical synthesis by covalently or electrovalently attaching specific moieties to the fatty acid have drawn attention in recent years. Disaccharide, arginine, vitamin B1, and phenolics are linked to fatty acids resulting in the production of sophorolipid, lauric arginate ethyl ester, thiamin dilauryl sulfate, and phenolic branched-chain fatty acid, respectively, all of which are reported to exhibit antimicrobial activity by targeting the cell membrane of the bacteria. Also, studies that applied these compounds as food preservatives by combining them with other compounds or treatments have been reviewed regarding extending the shelf life and inactivating foodborne pathogens of foods and food products. In addition, the phenolic branched-chain fatty acids, which are relatively new compounds compared to the others, are highlighted in this review.

Evaluation of Potential for Butyl and Heptyl Para-Hydroxybenzoate Enhancement of Thermal Inactivation of Cronobacter sakazakii during Rehydration of Powdered Infant Formula and Nonfat Dry Milk

ABSTRACT

In previous studies, parabens in model systems enhanced the thermal inactivation of foodborne pathogens, including Cronobacter sakazakii, Salmonella enterica serotype Typhimurium, Escherichia coli O157:H7, and Listeria monocytogenes. However, few studies have been conducted to evaluate this phenomenon in actual food systems. In the present study, the potential enhancement of thermal inactivation of C. sakazakii by butyl para-hydroxybenzoate (BPB) was evaluated in powdered infant formula (PIF) and nonfat dry milk (NFDM) in dry and rehydrated forms. When PIF was rehydrated with water at designated temperatures (65 to 80°C) in baby bottles, BPB did not enhance thermal inactivation. When rehydrated NFDM and lactose solutions with BPB were inoculated and heated at 58°C, BPB enhancement of thermal inactivation of C. sakazakii was negatively associated with the concentration of NFDM solutions in a dose-dependent manner, whereas thermal inactivation was enhanced in the presence of lactose regardless of its concentration, suggesting an interaction between proteins and BPB. Fluorescence testing further indicated an interaction between BPB and the proteins in PIF and NFDM. In inoculated dry NFDM with and without BPB stored at 24 and 55°C for 14 days, BPB did not substantially enhance bacterial inactivation. This study suggests that BPB is not likely to enhance mild thermal bacterial inactivation treatments in foods that have appreciable amounts of protein.

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