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Ferraboschi P, Ciceri S, Grisenti P. Applications of Lysozyme, an Innate Immune Defense Factor, as an Alternative Antibiotic. Antibiotics (Basel) 2021; 10:1534. [PMID: 34943746 PMCID: PMC8698798 DOI: 10.3390/antibiotics10121534] [Citation(s) in RCA: 110] [Impact Index Per Article: 36.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2021] [Revised: 12/03/2021] [Accepted: 12/08/2021] [Indexed: 12/18/2022] Open
Abstract
Lysozyme is a ~14 kDa protein present in many mucosal secretions (tears, saliva, and mucus) and tissues of animals and plants, and plays an important role in the innate immunity, providing protection against bacteria, viruses, and fungi. Three main different types of lysozymes are known: the c-type (chicken or conventional type), the g-type (goose type), and the i-type (invertebrate type). It has long been the subject of several applications due to its antimicrobial properties. The problem of antibiotic resistance has stimulated the search for new molecules or new applications of known compounds. The use of lysozyme as an alternative antibiotic is the subject of this review, which covers the results published over the past two decades. This review is focused on the applications of lysozyme in medicine, (the treatment of infectious diseases, wound healing, and anti-biofilm), veterinary, feed, food preservation, and crop protection. It is available from a wide range of sources, in addition to the well-known chicken egg white, and its synergism with other compounds, endowed with antimicrobial activity, are also summarized. An overview of the modified lysozyme applications is provided in the form of tables.
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Affiliation(s)
- Patrizia Ferraboschi
- Department of Medical Biotechnology and Translational Medicine, University of Milan, Via C. Saldini 50, 20133 Milano, Italy;
| | - Samuele Ciceri
- Department of Pharmaceutical Sciences, University of Milan, Via L. Mangiagalli 25, 20133 Milano, Italy;
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Yang K, Wang Q, Wang Y, Li S, Gu Y, Gao N, Zhang F, Lei P, Wang R, Xu H. Poly(γ-glutamic acid) Nanocoating To Enhance the Viability of Pseudomonas stutzeri NRCB010 through Cell Surface Engineering. ACS APPLIED MATERIALS & INTERFACES 2021; 13:39957-39966. [PMID: 34376049 DOI: 10.1021/acsami.1c12538] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
Microbial inoculants can enhance soil quality, promote plant nutrient acquisition, and alleviate problems caused by the excessive use of chemical fertilizers. However, susceptibility to harsh conditions during transport and storage, as well as the short shelf-life of plant growth-promoting rhizobacteria (PGPR), limit industrial application. Herein, a novel strategy to form nanocoating on bacterial surfaces to enhance viability was proposed. The nanocoating was composed of N-hydroxysuccinimide (NHS)-modified poly (γ-glutamic acid) (γ-PGA) and calcium ions, which could adhere to the surface of bacteria by forming covalent bonds and ionic bonds with the bacteria. The bacteria encapsulated in the coating had better resistance against harsh conditions than bare bacteria. The viability of coated bacteria was also increased by 2.38 times compared with bare bacteria after 4 weeks of storage. The pot experiment showed that coated Pseudomonas stutzeri NRCB010 had better growth-promoting properties compared with free P. stutzeri NRCB010. These results indicate that cell surface engineering is an effective method to enhance the resistance of bacteria against harsh conditions and is expected to promote the widespread use of PGPR.
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Affiliation(s)
- Kai Yang
- State Key Laboratory of Materials-Oriented Chemical Engineering, Nanjing 211816, China
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, China
| | - Qian Wang
- State Key Laboratory of Materials-Oriented Chemical Engineering, Nanjing 211816, China
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, China
| | - Yu Wang
- State Key Laboratory of Materials-Oriented Chemical Engineering, Nanjing 211816, China
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, China
| | - Sha Li
- State Key Laboratory of Materials-Oriented Chemical Engineering, Nanjing 211816, China
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, China
| | - Yian Gu
- State Key Laboratory of Materials-Oriented Chemical Engineering, Nanjing 211816, China
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, China
| | - Nan Gao
- State Key Laboratory of Materials-Oriented Chemical Engineering, Nanjing 211816, China
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, China
| | - Fuhai Zhang
- Agricultural and Rural Affairs of Yantai, Yantai 264000, China
| | - Peng Lei
- State Key Laboratory of Materials-Oriented Chemical Engineering, Nanjing 211816, China
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, China
| | - Rui Wang
- State Key Laboratory of Materials-Oriented Chemical Engineering, Nanjing 211816, China
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, China
| | - Hong Xu
- State Key Laboratory of Materials-Oriented Chemical Engineering, Nanjing 211816, China
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, China
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Huang HH, Furuta M, Nasu T, Hirono M, Pruet J, Duc HM, Zhang Y, Masuda Y, Honjoh KI, Miyamoto T. Inhibition of phage-resistant bacterial pathogen re-growth with the combined use of bacteriophages and EDTA. Food Microbiol 2021; 100:103853. [PMID: 34416958 DOI: 10.1016/j.fm.2021.103853] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2020] [Revised: 05/18/2021] [Accepted: 06/03/2021] [Indexed: 01/21/2023]
Abstract
The combined effects of ethylenediaminetetraacetic acid (EDTA) and bacteriophage (phage) treatment of foodborne pathogens were investigated. Although viable counts for Campylobacter jejuni decreased by 1.5 log after incubation for 8 h in the presence of phage PC10, re-growth was observed thereafter. The combination of phage PC10 and 1 mM EDTA significantly inhibited the re-growth of C. jejuni. The viable counts for C. jejuni decreased by 2.6 log (P < 0.05) compared with that of the initial count after 24 h. Moreover, EDTA at 0.67 or 1.3 mM, combined with the specific lytic phages, also effectively inhibited the re-growth of phage-resistant cells of Campylobacter coli, Salmonella enterica serovar Enteritidis, and Salmonella enterica serovar Typhimurium. In addition, the combined effects of lytic phages and EDTA were investigated on the viability of Campylobacter in BHI broth at low temperatures followed by the optimum growth temperature. The re-growth of C. coli was significantly inhibited by the coexistence of 1.3 mM EDTA, and the viable counts of surviving bacteria was about the same as the initial viable count after the incubation. This is the first study demonstrating the combined use of lytic phages and EDTA is effective in inhibiting the re-growth of phage-resistant bacteria in Gram-negative bacteria.
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Affiliation(s)
- Hung-Hsin Huang
- Department of Bioscience and Biotechnology, Graduate School of Bioresource and Bioenvironmental Sciences, Kyushu University, 744 Motooka, Nishi-ku, Fukuoka, 819-0395, Japan
| | - Munenori Furuta
- Division of Food and Nutrition, Nakamura Gakuen University Junior College, 5-7-1, Befu, Jounan-ku, Fukuoka, 814-0198, Japan
| | - Takayuki Nasu
- Department of Bioscience and Biotechnology, Graduate School of Bioresource and Bioenvironmental Sciences, Kyushu University, 744 Motooka, Nishi-ku, Fukuoka, 819-0395, Japan
| | - Miku Hirono
- Department of Bioscience and Biotechnology, Graduate School of Bioresource and Bioenvironmental Sciences, Kyushu University, 744 Motooka, Nishi-ku, Fukuoka, 819-0395, Japan
| | - Jaroenkolkit Pruet
- Department of Bioscience and Biotechnology, Graduate School of Bioresource and Bioenvironmental Sciences, Kyushu University, 744 Motooka, Nishi-ku, Fukuoka, 819-0395, Japan
| | - Hoang Minh Duc
- Department of Veterinary Public Health, Faculty of Veterinary Medicine, Vietnam National University of Agriculture, Viet Nam
| | - Yu Zhang
- Department of Bioscience and Biotechnology, Graduate School of Bioresource and Bioenvironmental Sciences, Kyushu University, 744 Motooka, Nishi-ku, Fukuoka, 819-0395, Japan
| | - Yoshimitsu Masuda
- Department of Bioscience and Biotechnology, Graduate School of Bioresource and Bioenvironmental Sciences, Kyushu University, 744 Motooka, Nishi-ku, Fukuoka, 819-0395, Japan
| | - Ken-Ichi Honjoh
- Department of Bioscience and Biotechnology, Graduate School of Bioresource and Bioenvironmental Sciences, Kyushu University, 744 Motooka, Nishi-ku, Fukuoka, 819-0395, Japan
| | - Takahisa Miyamoto
- Department of Bioscience and Biotechnology, Graduate School of Bioresource and Bioenvironmental Sciences, Kyushu University, 744 Motooka, Nishi-ku, Fukuoka, 819-0395, Japan.
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Behera K, Wani FA, Bhat AR, Juneja S, Banjare MK, Pandey S, Patel R. Behavior of lysozyme within ionic liquid-in-water microemulsions. J Mol Liq 2021; 326:115350. [DOI: https:/doi.org/10.1016/j.molliq.2021.115350] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/04/2023]
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Behera K, Wani FA, Bhat AR, Juneja S, Banjare MK, Pandey S, Patel R. Behavior of lysozyme within ionic liquid-in-water microemulsions. J Mol Liq 2021. [DOI: 10.1016/j.molliq.2021.115350] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Kim S, Fan J, Lee CS, Lee M. Dual Functional Lysozyme-Chitosan Conjugate for Tunable Degradation and Antibacterial Activity. ACS APPLIED BIO MATERIALS 2020; 3:2334-2343. [PMID: 32954226 DOI: 10.1021/acsabm.0c00087] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Abstract
Hydrogels with controlled degradation and sustained bactericidal activities are promising biomaterial substrates to repair or regenerate the injured tissue. In this work, we present a unique pair of lysozyme and chitosan as a hydrogel that can promote cell growth and proliferation while concomitantly preventing infection during the gradual process of hydrogel degradation and tissue ingrowth. Lysozyme and chitosan containing cell adhesion motifs are chemically modified with photoreactive methacrylate moieties to obtain a crosslinked hydrogel network by visible light irradiation. The resulting lysozyme-chitosan conjugate successfully modulates the degradation rate of hydrogels while promoting cell adhesion, proliferation, and matrix formation with no cytotoxicity. The hydrogel also exerts an intrinsic antibacterial effect by combining antimicrobial features of chitosan and lysozyme. This work demonstrates an advanced hydrogel platform with dual function of tunable degradation and infection control for tissue engineering and wound healing applications.
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Affiliation(s)
- Soyon Kim
- Division of Advanced Prosthodontics, University of California, Los Angeles, USA
| | - Jiabing Fan
- Division of Advanced Prosthodontics, University of California, Los Angeles, USA
| | - Chung-Sung Lee
- Division of Advanced Prosthodontics, University of California, Los Angeles, USA
| | - Min Lee
- Division of Advanced Prosthodontics, University of California, Los Angeles, USA.,Department of Bioengineering, University of California, Los Angeles, USA
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Tan H, Jin D, Qu X, Liu H, Chen X, Yin M, Liu C. A PEG-Lysozyme hydrogel harvests multiple functions as a fit-to-shape tissue sealant for internal-use of body. Biomaterials 2019; 192:392-404. [DOI: 10.1016/j.biomaterials.2018.10.047] [Citation(s) in RCA: 50] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2018] [Revised: 10/31/2018] [Accepted: 10/31/2018] [Indexed: 10/27/2022]
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Li X, Anderson D, Rathgeber B, McLean N, MacIsaac J. Fumigating broiler hatching eggs with lysozyme product (Inovapure) to reduce eggshell microbial load. Poult Sci 2019; 97:4252-4261. [PMID: 29982640 DOI: 10.3382/ps/pey288] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2017] [Accepted: 06/13/2018] [Indexed: 11/20/2022] Open
Abstract
Experiments were conducted to evaluate the effectiveness of a lysozyme product (InovapureTM) (LP) against E. coli penetrating eggshells. In the first microbiological experiment, 60 agar-filled eggs were inoculated with E. coli suspension, then fumigated with distilled water, 1.5% or 3.0% LP or a quaternary ammonium product (QA) at 0.125% for 10 min. In the second microbiological experiment, another 60 agar-filled eggs were fumigated with the same sanitizer treatments first, then inoculated with the E. coli suspension. Eggshells were candled and visual colonies were counted after 48 h incubation. An animal experiment was conducted to evaluate LP applied to the surface of 2080 broiler hatching eggs on hatching and growth performance. Hatching eggs were submerged in an E. coli suspension. After drip drying, eggs were randomly divided into four fumigation treatments, each with four subsets of 150 eggs. Fumigation treatments were the same as in the microbiological experiments. Eggs were incubated in 8 incubators (2 replicate incubators per treatment) and the broilers were grown to 33 d of age. In the microbiological experiments, inoculated eggs fumigated with 3.0% LP and 0.125% QA reduced (P < 0.05) the total amount of E. coli to 11 cfu/egg and 10 cfu/egg, respectively. When eggs were sanitized prior to inoculation, 3.0% LP demonstrated (P < 0.05) ongoing bactericidal action to prevent E. coli penetration. No differences in hatchability, fertility rate or egg weight loss percent were found among sanitation treatments. At hatch, body weight or the ratio of yolk sac weight to yolk-free body weight were not affected by the sanitation treatments. However, the application of sanitizers decreased (P < 0.05) the presence of E. coli in the yolk sac of newly hatched chicks. Feed consumption, body weight and feed conversion ratio were not affected by sanitation treatments. However, average daily body weight gain was lower (P < 0.05) following QA. Overall, 3.0% LP demonstrated acceptable activity against E. coli on eggshells, and provided ongoing bactericidal action to prevent E. coli penetration without negatively affecting growth performance.
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Affiliation(s)
- Xujie Li
- Department of Animal Science and Aquaculture, Faculty of Agriculture, Dalhousie University, Truro, NS B2N 5E3, Canada
| | - Derek Anderson
- Department of Animal Science and Aquaculture, Faculty of Agriculture, Dalhousie University, Truro, NS B2N 5E3, Canada
| | - Bruce Rathgeber
- Department of Animal Science and Aquaculture, Faculty of Agriculture, Dalhousie University, Truro, NS B2N 5E3, Canada
| | - Nancy McLean
- Department of Plant, Food, and Environmental Sciences, Faculty of Agriculture, Dalhousie University, Truro, NS B2N 5E3, Canada
| | - Janice MacIsaac
- Department of Animal Science and Aquaculture, Faculty of Agriculture, Dalhousie University, Truro, NS B2N 5E3, Canada
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Issa D, Najjar A, Greige-Gerges H, Nehme H. Screening of Some Essential Oil Constituents as Potential Inhibitors of the ATP Synthase of Escherichia coli. J Food Sci 2018; 84:138-146. [PMID: 30569590 DOI: 10.1111/1750-3841.14421] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2018] [Revised: 11/15/2018] [Accepted: 11/16/2018] [Indexed: 12/13/2022]
Abstract
Many novel bacterial targets and natural inhibitors of enzymes are currently being considered to overcome antibiotic resistance of Escherichia coli. Hence, in this study, 20 essential oil constituents were screened for their potential inhibitory effect on E. coli ATP synthase. This enzyme is involved in the hydrolysis of ATP into ADP and inorganic phosphate (Pi). First, E. coli membrane ATP synthase was isolated via cell lysis. A spectrophotometric method was optimized to quantify the released phosphate from ATP hydrolysis in order to follow the enzymatic activity. The method was validated by determining the kinetic parameters of this reaction (Km = 144.66 μM and Vmax = 270.27 μM/min), and through the inhibition assays of ATP synthase using three reference inhibitors, thymoquinone (half maximal inhibitory concentration [IC50 ] = 50.93 μM), resveratrol (maximum inhibition of 40%), and quercetin (IC50 = 29.01 μM). Among the studied essential oil components, α-terpinene was the most potent inhibitor (IC50 = 19.74 μM) followed by β-pinene, isoeugenol, eugenol, and estragole.
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Affiliation(s)
- Daniella Issa
- Bioactive Molecules Research Laboratory, Faculty of Sciences, Section II, Lebanese Univ., B.P. 90656, Jdeidet El-Matn, Lebanon
| | - Amal Najjar
- Bioactive Molecules Research Laboratory, Faculty of Sciences, Section II, Lebanese Univ., B.P. 90656, Jdeidet El-Matn, Lebanon
| | - Hélène Greige-Gerges
- Bioactive Molecules Research Laboratory, Faculty of Sciences, Section II, Lebanese Univ., B.P. 90656, Jdeidet El-Matn, Lebanon
| | - Hala Nehme
- Bioactive Molecules Research Laboratory, Faculty of Sciences, Section II, Lebanese Univ., B.P. 90656, Jdeidet El-Matn, Lebanon
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Acidic Chitinase-Chitin Complex Is Dissociated in a Competitive Manner by Acetic Acid: Purification of Natural Enzyme for Supplementation Purposes. Int J Mol Sci 2018; 19:ijms19020362. [PMID: 29370114 PMCID: PMC5855584 DOI: 10.3390/ijms19020362] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2017] [Revised: 01/10/2018] [Accepted: 01/22/2018] [Indexed: 01/09/2023] Open
Abstract
Acidic chitinase (Chia) has been implicated in asthma, allergic inflammations, and food processing. We have purified Chia enzymes with striking acid stability and protease resistance from chicken and pig stomach tissues using a chitin column and 8 M urea (urea-Chia). Here, we report that acetic acid is a suitable agent for native Chia purification from the stomach tissues using a chitin column (acetic acid-Chia). Chia protein can be eluted from a chitin column using 0.1 M acetic acid (pH 2.8), but not by using Gly-HCl (pH 2.5) or sodium acetate (pH 4.0 or 5.5). The melting temperatures of Chia are not affected substantially in the elution buffers, as assessed by differential scanning fluorimetry. Interestingly, acetic acid appears to be more effective for Chia-chitin dissociation than do other organic acids with similar structures. We propose a novel concept of this dissociation based on competitive interaction between chitin and acetic acid rather than on acid denaturation. Acetic acid-Chia also showed similar chitinolytic activity to urea-Chia, indicating that Chia is extremely stable against acid, proteases, and denaturing agents. Both acetic acid- and urea-Chia seem to have good potential for supplementation or compensatory purposes in agriculture or even biomedicine.
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Weinkauf H, Brehm-Stecher B. Sodium Polyphosphate and Polyethylenimine Enhance the Antimicrobial Activities of Plant Essential Oils. SCIENCEOPEN RESEARCH 2016. [DOI: 10.14293/s2199-1006.1.sor-life.z72tp0.v1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022] Open
Abstract
<p>Plant extracts have been used for millennia for treatment of disease, with much recent interest focusing on the antimicrobial activities of plant essential oils (EOs). Although EOs are active against common microbial pathogens, their effective use as topical, environmental or food antimicrobials will require EO-based formulations with enhanced antimicrobial activities. In the present study, two polyionic compounds, sodium polyphosphate (polyP, a polyanion) and polyethylenimine (PEI, a polycation), were evaluated for their abilities to enhance the antimicrobial activities of six EOs against the human pathogens <em>Escherichia coli</em> O157:H7, <em>Salmonella enterica</em> subsp. <em>enterica </em>ser Minnesota, <em>Pseudomonas aeruginosa</em>, <em>Listeria monocytogenes</em>, <em>Staphylococcus aureus </em>and <em>Candida albicans</em>. EOs tested were cinnamon, clove, regular and redistilled oregano and two types of thyme oil. EOs were examined via disk diffusion and broth microdilution, either alone or in the presence of sub-inhibitory levels of polyP or PEI. Both polyP and PEI were found to be effective enhancers of EO activity against all strains examined, and calculation of fractional inhibitory indices for select EO/organism pairings demonstrated that true synergy was possible with this enhancement approach. Experiments with a deep rough strain of S. Minnesota probed the role of the outer membrane in both intrinsic resistance to EOs and enhancement by polyions. The use of polyP and PEI for boosting the antimicrobial activities of EOs may eventually facilitate the development of more effective EO-based antimicrobial treatments for use in applications such as wound treatment, surface disinfection, or as GRAS antimicrobials for use in foods or on food contact surfaces.</p>
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Roman MJ, Decker EA, Goddard JM. Metal-chelating active packaging film enhances lysozyme inhibition of Listeria monocytogenes. J Food Prot 2014; 77:1153-60. [PMID: 24988022 DOI: 10.4315/0362-028x.jfp-13-545] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Several studies have demonstrated that metal chelators enhance the antimicrobial activity of lysozyme. This study examined the effect of metal-chelating active packaging film on the antimicrobial activity of lysozyme against Listeria monocytogenes. Polypropylene films were surface modified by photoinitiated graft polymerization of acrylic acid (PP-g-PAA) from the food contact surface of the films to impart chelating activity based on electrostatic interactions. PP-g-PAA exhibited a carboxylic acid density of 113 ± 5.4 nmol cm(-2) and an iron chelating activity of 53.7 ± 9.8 nmol cm(-2). The antimicrobial interaction of lysozyme and PP-g-PAA depended on growth media composition. PP-g-PAA hindered lysozyme activity at low ionic strength (2.48-log increase at 64.4 mM total ionic strength) and enhanced lysozyme activity at moderate ionic strength (5.22-log reduction at 120 mM total ionic strength). These data support the hypothesis that at neutral pH, synergy between carboxylate metal-chelating films (pKa(bulk) 6.45) and lysozyme (pI 11.35) is optimal in solutions of moderate to high ionic strength to minimize undesirable charge interactions, such as lysozyme absorption onto film. These findings suggest that active packaging, which chelates metal ions based on ligand-specific interactions, in contrast to electrostatic interactions, may improve antimicrobial synergy. This work demonstrates the potential application of metal-chelating active packaging films to enhance the antimicrobial activity of membrane-disrupting antimicrobials, such as lysozyme.
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Affiliation(s)
- Maxine J Roman
- Department of Food Science, University of Massachusetts, 102 Holdsworth Way, Amherst, Massachusetts 01003, USA
| | - Eric A Decker
- Department of Food Science, University of Massachusetts, 102 Holdsworth Way, Amherst, Massachusetts 01003, USA
| | - Julie M Goddard
- Department of Food Science, University of Massachusetts, 102 Holdsworth Way, Amherst, Massachusetts 01003, USA.
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Imamovic L, Muniesa M. Characterizing RecA-independent induction of Shiga toxin2-encoding phages by EDTA treatment. PLoS One 2012; 7:e32393. [PMID: 22393404 PMCID: PMC3290563 DOI: 10.1371/journal.pone.0032393] [Citation(s) in RCA: 60] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2011] [Accepted: 01/29/2012] [Indexed: 12/21/2022] Open
Abstract
BACKGROUND The bacteriophage life cycle has an important role in Shiga toxin (Stx) expression. The induction of Shiga toxin-encoding phages (Stx phages) increases toxin production as a result of replication of the phage genome, and phage lysis of the host cell also provides a means of Stx toxin to exit the cell. Previous studies suggested that prophage induction might also occur in the absence of SOS response, independently of RecA. METHODOLOGY/PRINCIPAL FINDINGS The influence of EDTA on RecA-independent Stx2 phage induction was assessed, in laboratory lysogens and in EHEC strains carrying Stx2 phages in their genome, by Real-Time PCR. RecA-independent mechanisms described for phage λ induction (RcsA and DsrA) were not involved in Stx2 phage induction. In addition, mutations in the pathway for the stress response of the bacterial envelope to EDTA did not contribute to Stx2 phage induction. The effect of EDTA on Stx phage induction is due to its chelating properties, which was also confirmed by the use of citrate, another chelating agent. Our results indicate that EDTA affects Stx2 phage induction by disruption of the bacterial outer membrane due to chelation of Mg(2+). In all the conditions evaluated, the pH value had a decisive role in Stx2 phage induction. CONCLUSIONS/SIGNIFICANCE Chelating agents, such as EDTA and citrate, induce Stx phages, which raises concerns due to their frequent use in food and pharmaceutical products. This study contributes to our understanding of the phenomenon of induction and release of Stx phages as an important factor in the pathogenicity of Shiga toxin-producing Escherichia coli (STEC) and in the emergence of new pathogenic strains.
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Affiliation(s)
| | - Maite Muniesa
- Department of Microbiology, University of Barcelona, Barcelona, Spain
- * E-mail:
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Conte A, Brescia I, Del Nobile M. Lysozyme/EDTA disodium salt and modified-atmosphere packaging to prolong the shelf life of burrata cheese. J Dairy Sci 2011; 94:5289-97. [DOI: 10.3168/jds.2010-3961] [Citation(s) in RCA: 35] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2010] [Accepted: 06/30/2011] [Indexed: 11/19/2022]
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Combined Use of Modified Atmosphere Packaging and Natural Compounds for Food Preservation. FOOD ENGINEERING REVIEWS 2010. [DOI: 10.1007/s12393-010-9013-5] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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LUCERO ESTRADA CECILIAS, DEL CARMEN VELÁZQUEZ LIDIA, DE GUZMÁN ANAMARÍAS. EFFECTS OF ORGANIC ACIDS, NISIN, LYZOZYME AND EDTA ON THE SURVIVAL OFYERSINIA ENTEROCOLITICAPOPULATION IN INOCULATED ORANGE BEVERAGES. J Food Saf 2010. [DOI: 10.1111/j.1745-4565.2009.00187.x] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Abstract
This study explains how active coating can serve to prolong the shelf life of Fior di latte cheese. The active coating was prepared by dissolving, in two sodium alginic acid solutions (5 and 8% w/v), different concentrations of lysozyme (0·25, 0·50 and 1·00 mg ml−1)+50 mmof Ethylene-Diamine Tetraacetic Acid (EDTA). Samples of Fior di latte cheese packaged in brine and active brine (lysozyme+EDTA, at the above concentrations) were also used as controls. The quality decay of the Fior di latte cheese stored at 10°C was assessed by monitoring the viable cell concentration of the main spoilage microorganism, as well as its sensory quality (i.e., external appearance, consistency, colour and flavour). The concentration of rod-or coccus-shaped Lactic Acid Bacteria (LAB) was also monitored to assess the effect of the proposed packaging strategies on the flora type of Fior di latte cheese. The results show that an increase in the shelf life equal to 104% was recorded for the coated samples, compared with controls packaged in brine without active compounds. This shelf life increase is slightly lower than that recorded with samples packaged in the active brine (151%), as a result of a more pronounced microbial proliferation; however, the coating could be a better packaging solution for the reduced weight of tray.
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Conte A, Gammariello D, Di Giulio S, Attanasio M, Del Nobile MA. Active coating and modified-atmosphere packaging to extend the shelf life of Fior di Latte cheese. J Dairy Sci 2009; 92:887-94. [PMID: 19233781 DOI: 10.3168/jds.2008-1500] [Citation(s) in RCA: 73] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
In this work the combination of active coating and modified-atmosphere packaging (MAP) was used to prolong the shelf life of Fior di Latte cheese. The active coating was based on sodium alginate (8% wt/vol) containing lysozyme (0.25 mg/mL) and EDTA, disodium salt (Na(2)-EDTA, 50 mM). The MAP was made up of 30% CO(2), 5% O(2), and 65% N(2). The speed of quality loss for the Fior di Latte cheese, stored at 10 degrees C, was assessed by monitoring pH and weight loss, as well as microbiological and sensorial changes. Results showed that the combination of active coating and MAP improved Fior di Latte cheese preservation, increasing the shelf life to more than 3 d. In addition, the substitution of brine with coating could allow us to gain a double advantage: both preserving the product quality and reducing the cost of its distribution, due to the lower weight of the package.
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Affiliation(s)
- A Conte
- Istituto per la Ricerca e le Applicazioni Biotecnologiche per la Sicurezza e la Valorizzazione dei Prodotti Tipici e di Qualità, Università degli Studi di Foggia, Via Napoli 25, Naples, Italy
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Corbo MR, Bevilacqua A, Campaniello D, D’Amato D, Speranza B, Sinigaglia M. Prolonging microbial shelf life of foods through the use of natural compounds and non-thermal approaches - a review. Int J Food Sci Technol 2009. [DOI: 10.1111/j.1365-2621.2008.01883.x] [Citation(s) in RCA: 125] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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Duan J, Kim K, Daeschel M, Zhao Y. Storability of Antimicrobial Chitosan-Lysozyme Composite Coating and Film-Forming Solutions. J Food Sci 2008; 73:M321-9. [DOI: 10.1111/j.1750-3841.2008.00849.x] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Duan J, Park SI, Daeschel M, Zhao Y. Antimicrobial Chitosan-Lysozyme (CL) Films and Coatings for Enhancing Microbial Safety of Mozzarella Cheese. J Food Sci 2007; 72:M355-62. [DOI: 10.1111/j.1750-3841.2007.00556.x] [Citation(s) in RCA: 106] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Combined treatment with silver ions and organic acid enhances growth-inhibition of Escherichia coli O157:H7. Food Control 2007. [DOI: 10.1016/j.foodcont.2006.07.024] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Pierre PM, Ryser ET. Inactivation of Escherichia coli O157:H7, Salmonella typhimurium DT104, and Listeria monocytogenes on inoculated alfalfa seeds with a fatty acid-based sanitizer. J Food Prot 2006; 69:582-90. [PMID: 16541689 DOI: 10.4315/0362-028x-69.3.582] [Citation(s) in RCA: 17] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Alfalfa seeds were inoculated with a three-strain cocktail of Escherichia coli O157:H7, Salmonella enterica subsp. enterica serovar Typhimurium DT104, or Listeria monocytogenes by immersion to contain approximately 6 to 8 log CFU/g and then treated with a fatty acid-based sanitizer containing 250 ppm of peroxyacid, 1,000 ppm of caprylic and capric acids (Emery 658), 1,000 ppm of lactic acid, and 500 ppm of glycerol monolaurate at a reference concentration of 1X. Inoculated seeds were immersed at sanitizer concentrations of 5X, 10X, and 15X for 1, 3, 5, and 10 min and then assessed for pathogen survivors by direct plating. The lowest concentration that decreased all three pathogens by >5 log was 15. After a 3-min exposure to the 15X concentration, populations of E. coli O157:H7, Salmonella Typhimurium DT104, and L. monocytogenes decreased by >5.45, >5.62, and >6.92 log, respectively, with no sublethal injury and no significant loss in seed germination rate or final sprout yield. The components of this 15x concentration (treatment A) were assessed independently and in various combinations to optimize antimicrobial activity. With inoculated seeds, treatment C (15,000 ppm of Emery 658, 15,000 ppm of lactic acid, and 7,500 ppm of glycerol monolaurate) decreased Salmonella Typhimurium, E. coli O157:H7, and L. monocytogenes by 6.23 and 5.57 log, 4.77 and 6.29 log, and 3.86 and 4.21 log after 3 and 5 min of exposure, respectively. Treatment D (15,000 ppm of Emery 658 and 15,000 ppm of lactic acid) reduced Salmonella Typhimurium by >6.90 log regardless of exposure time and E. coli )157:H7 and L. monocytogenes by 4.60 and >5.18 log and 3.55 and 3.14 log after 3 and 5 min, respectively. No significant differences (P > 0.05) were found between treatments A, C, and D. Overall, treatment D, which contained Emery 658 and lactic acid as active ingredients, reduced E. coli O157:H7, Salmonella Typhimurium, and L. monocytogenes populations by 3.55 to >6.90 log and may provide a viable alternative to the recommended 20,000 ppm of chlorine for sanitizing alfalfa seeds.
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Affiliation(s)
- Pascale M Pierre
- Department of Food Science and Human Nutrition, 2108 South Anthony Hall, Michigan State University, East Lansing, Michigan 48824, USA
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Boland JS, Davidson PM, Bruce B, Weiss J. Cations reduce antimicrobial efficacy of lysozyme-chelator combinations. J Food Prot 2004; 67:285-94. [PMID: 14968960 DOI: 10.4315/0362-028x-67.2.285] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Reduction of the antimicrobial efficacy of lysozyme-chelator combinations against two Escherichia coli O157:H7 strains on addition of mineral salts was studied. The objective of the study was to determine the effect of type and concentration of mono-, di-, and trivalent mineral salts on the antimicrobial effectiveness of lysozyme and various chelators against E. coli O157:H7. Seven salts (Al3+, Ca2+, Fe2+, Fe3+, K+, Mg2+, and Na+) at 1 to 10 mM were added to aqueous solutions of lysozyme and disodium ethylenediamine tetraacetic acid (EDTA), disodium pyrophosphate (DSPP), or pentasodium tripolyphosphate (PSTPP) at pH 6, 7, or 8 and applied to cultures of E. coli O157:H7 strains 932 and H1730. Inhibitory activity of lysozyme chelator combinations against both strains was completely lost after addition of > or = 1 mM Ca2+ and Mg2+ at pH 7 and 8. At pH 6, antimicrobial activity of lysozyme-EDTA against both strains was retained in the presence of calcium or magnesium cations. DSPP-lysozyme inhibited strain H1730 at pH 6 despite the presence of Mg2+. Concentrations above 4 mM Fe2+ neutralized activity of all lysozyme-chelator combinations. Reversal of inhibition by lysozyme-chelator complexes by the monovalent Na+ and K+ ions depended on E. coli O157:H7 strain type. Neither monovalent cation reversed inhibition of strain 932. However, Na+ and K+ reversed lysozyme-chelator inhibition of strain H1730. The addition of > or = 1 mM Fe3+ or Al3+ was effective in reversing inhibition of both strains by lysozyme and EDTA at pH 6, 7, and 8. Isothermal titration calorimetry was used to determine the amount of ion-specific competitive binding of free cations by EDTA-lysozyme combinations. A mechanistic model for the antimicrobial functionality of chelator-lysozyme combinations is proposed.
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Affiliation(s)
- J S Boland
- Food Safety Center of Excellence, Department of Food Science and Technology, The University of Tennessee, 2605 River Drive, Knoxville, Tennessee 37996-4591, USA
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