Protective effects of soybean protein and egg white protein on the antibacterial activity of nisin in the presence of trypsin

Peng, Dan; Zhang, Dong; Hao, Limin; Lin, Sheng‐Xiang; Kang, Qiaozhen; Liu, Xin; Lu, Laizheng; Lu, Jike

doi:10.1016/j.foodchem.2017.06.091

Cited by 23 publications

(17 citation statements)

References 29 publications

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“…By introducing AgNPs onto the substrates, no traces of mold were observed on the surface of S‐DA‐Ag and S‐DA‐Ag‐O, as well as no discoloration. The excellent antimold property of the AgNPs‐loaded SPI films was attributed to the strong antimicrobial activity of AgNPs toward many different bacteria, fungi, and viruses …”

Section: Resultsmentioning

confidence: 99%

A mussel‐inspired strategy toward antimicrobial and bacterially anti‐adhesive soy protein surface

et al. 2019

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Biopolymer products are widely used in our everyday life, however, the poor antimicrobial nature dramatically limits their applications. Therefore, it is essential to improve the antibiotic performance of these biopolymer products. In this study, soy protein isolate (SPI)-based films with antimicrobial and antifouling function were fabricated through a dip-coating method. Briefly, mussel-inspired polydopamine was coated onto the surface of SPI film, followed by depositing silver nanoparticles (AgNPs) on the film for yielding an antimicrobial film, named S-DA-Ag. Subsequently, octadecyltrichlorosilane (OTS) molecular was attached on the S-DA-Ag film. Elemental and morphological surface analyses verified the successful coating for each step. The S-DA film decorated only with AgNPs exhibited an effective antimicrobial activity against Escherichia coli and Staphylococcus aureus but failed to prevent bacterial attachment. However, the number of attached bacterial cells significantly decreased for the OTS-coated S-DA-Ag film.Additionally, the resultant SPI-based films displayed excellent mechanical performance and remarkably improved water resistance, dramatically benefiting their practical applications. This novel design can endow the antimicrobial and antifouling properties to the SPI-based films and enhance their mechanical properties and water resistance, which might expand their potential applications in the healthcare and biomedical fields. K E Y W O R D Sbiopolymers, coatings, films, proteins

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Section: Resultsmentioning

confidence: 99%

A mussel‐inspired strategy toward antimicrobial and bacterially anti‐adhesive soy protein surface

et al. 2019

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“…Trypsin is a digestive enzyme widely distributed in meat products that can inhibit the activity of nisin by enzymolysis (Lu, 2018).…”

Section: Discussionmentioning

confidence: 99%

“…Trypsin is a digestive enzyme widely distributed in meat products that can inhibit the activity of nisin by enzymolysis (Lu, 2018). Also, plantaricin K25 has no antimicrobial activity after treatment with trypsin and peptidase (Wen et al., 2016).…”

Section: Discussionmentioning

confidence: 99%

Application of antimicrobial peptide Mytichitin‐A in pork preservation during refrigerated storage

Meng

Yang

Sun

et al. 2021

J Food Process Preserv

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Antimicrobial peptide Mytichitin-A has been expressed in large quantities in Pichia pastoris and has good antibacterial activity against Gram-positive bacteria. To explore its potential as a food preservative in a pork system, the activity of P. pastoris-derived Mytichitin-A against Pseudomonas spp., one of dominant spoilage flora in meat products, was first conducted. Results showed that Mytichitin-A effectively inhibited the growth of both P. fluorescens and P. tolaasii. Moreover, it exhibited a broad range of pH and thermal stability, was resistant to various protease digestion and amino acid interferences, and had very low hemolytic activity. Importantly, 25 μg/ml Mytichitin-A could effectively inhibit the bacterial growth, the increase of drip loss, pH value, lipid oxidation, and total volatile alkaline nitrogen during pork storage. Thus, it was conducive to the maintenance of pork quality. These results suggested that P. pastorisderived Mytichitin-A has excellent potential as a preservative for fresh pork. Practical applicationsThis research reveals that Mytichitin-A has a great potential for the fresh pork preservation during storage and could conducive to the maintenance of pork quality. The completion of this study also contributes to the development of novel preservation method to maintain meat quality in the future. How to cite this article: Meng D-M, Yang X-M, Sun X-Q, Cheng L, Fan Z-C. Application of antimicrobial peptide Mytichitin-A in pork preservation during refrigerated storage. J

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“…Besides, Hispidalin demonstrated better antibacterial activity than that of Nisin in pork meat. Many reporters have pointed out that the activity of Nisin can be affected by various factors, such as temperature of storage, pH value in food, fat content of food, and various enzymes (Pan et al, 2018). For example, Nisin lost 88% of activity in the presence of 12.8% milk fat (Jung, Bodyfelt, & Daeschel, 1992).…”

Section: Dicussionmentioning

confidence: 99%

“…Moreover, Hispidalin was also observed to play a positive role in the maintenance of pork meat quality during 4ºC storage. TVB‐N is mainly produced by enzymatic degradation and spoilage bacteria (Cai, Chen, Wan, & Zhao, 2011; Vareltzis, Koufidis, Gavriilidou, Papavergou, & Vasiliadou, 1997), and its content is an important indicator for evaluating the freshness of pork (Pan et al, 2018). In this study, the lowest content of TVB‐N was observed in the samples treated with 100 μg/ml of Hispidalin over the entire storage period, which was consistent with the TVC results.…”

Section: Dicussionmentioning

confidence: 99%

The potential of antimicrobial peptide Hispidalin application in pork preservation during cold storage

Meng

Sun

et al. 2020

J Food Process Preserv

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Hispidalin is a novel antimicrobial peptide and has been largely produced in Pichia pastoris. Considering P. pastoris‐derived Hispidalin has high antimicrobial activity and stability against various conditions, we aim to investigate its potential as a food preservative in pork meat model. Results showed that P. pastoris‐derived Hispidalin had good antioxidant activity and could scavenge against 2,2′‐azinobis‐(3‐ethylbenzothiazoline‐6‐sulfonate) radicals, superoxide anions, 1,1‐diphenyl‐2‐picrylhydrazyl radicals, and hydroxyl radicals. Importantly, P. pastoris‐derived Hispidalin effectively suppressed bacterial growth and prevented food spoilage in a pork system during storage at 4ºC. Treatment with the concentration of 100 μg/ml significantly decreased the increase of pH value, drip loss, total volatile basic nitrogen, and lipid oxidation during storage, and it also maintained the best sensory characteristics and cell structure in pork. These results demonstrate the great potential of Hispidalin as a preservative to extend the shelf life of pork. Practical applications This research shows that the addition of the novel antimicrobial peptide, Hispidalin, to a meat system could provide an added antibacterial advantage to tray‐packaged chilled pork and deliver an important contribution to maintain pork quality. The findings revealed that Hispidalin is a potential preservative to be developed and utilized during pork storage. This work may also help the development of novel combination systems to better preserve meat quality in the future.

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Protective effects of soybean protein and egg white protein on the antibacterial activity of nisin in the presence of trypsin

Cited by 23 publications

References 29 publications

A mussel‐inspired strategy toward antimicrobial and bacterially anti‐adhesive soy protein surface

A mussel‐inspired strategy toward antimicrobial and bacterially anti‐adhesive soy protein surface

Application of antimicrobial peptide Mytichitin‐A in pork preservation during refrigerated storage

The potential of antimicrobial peptide Hispidalin application in pork preservation during cold storage

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