Antimicrobial activity of lysozyme and lactoferrin incorporated in cellulose-based food packaging

Abstract

This article appeared in a journal published by Elsevier. The attached copy is furnished to the author for internal non-commercial research and education use, including for instruction at the authors institution and sharing with colleagues.Other uses, including reproduction and distribution, or selling or licensing copies, or posting to personal, institutional or third party websites are prohibited. a b s t r a c tThe antimicrobial proteins lysozyme and lactoferrin were incorporated into paper containing carboxymethyl cellulose, that allowed non-covalent binding of the positively charged proteins to the paper matrix. More than 60 percent of the proteins added alone or in combination during the papermaking process were released in buffered saline. The released proteins retained their structural and functional features, indicating that the papermaking process did not affect their structure. The antimicrobial activity on common food contaminants was also retained in the released protein, and a synergism between the two proteins was evident in tests carried out with paper containing both proteins against Listeria.Tests on thin meat slices laid on paper sheets containing either or both antimicrobial proteins indicated that lysozyme was most effective in preventing growth of this particular microbiota.

Natural food additives: Quo vadis?

“…The lysozyme used is derived from eggs . This enzyme's antimicrobial activity relies on the hydrolysis of the β-1,4 linkage site of the peptidoglycan in the bacterial walls, therefore yielding very high activity against Gram negative bacteria (which is constituted of 90% of peptidoglycan) and moderately effective against Gram positive bacteria (with much less peptidoglycan), but with no action against yeasts or fungi (Barbiroli et al, 2012). The main commercial use of this natural biocide is in the cheese industry, where it is added to avoid "late blowing" of cheese, although studies have been carried out in eggs, milk (2mg/mL in 25 mL milk) and beef (200 mg/90mg beef) (Sung et al, 2011).…”

“…The main commercial use of this natural biocide is in the cheese industry, where it is added to avoid "late blowing" of cheese, although studies have been carried out in eggs, milk (2mg/mL in 25 mL milk) and beef (200 mg/90mg beef) (Sung et al, 2011). Lysozyme has also been assayed to take part in biofilms and edible coatings (Appendini and Hotchkiss, 2002;Barbiroli et al, 2012) The main use of lactoperoxidase is to maintain raw milk, especially in places where refrigeration is not readily available. By adding thiocyanate to the milk, the lactoperoxidase system will start, displaying its antimicrobial activity.…”

Active Packaging Coatings

“…Lysozyme is a commonly utilized enzyme for such antimicrobial active packaging. Such antimicrobial enzymes have been incorporated into active packaging coatings via blending, non-covalent binding for controlled release, and covalent immobilization [100][101][102]. For additional information, refer to the comprehensive section on antimicrobial coatings of this review.…”

Development of a novel strategy for controlled release of lysozyme from whey protein isolate based active food packaging films

“…Compared to the other studies in which the antimicrobial activity of the lysozyme containing films against L. innocua was tested, the films prepared in this work showed higher antimicrobial activity. For instance, Barbiroli et al (2012) reported 0.5 log reduction in L. innocua population compared to control case at the end of 24 h incubation. In another study by Fajardo et al (2014), the highest log reduction for L. innocua was determined as 2.13 at the end of 24 h. However, after this time the quantity and activity of released lysozyme was insufficient to prevent bacterial growth, leading to an increase in colony formation unit from~7.5 to 8.5 log cfu/mL by 32 h (i.e., log reduction decreased from 2.13 to 1.43 by increasing incubation time from 24 to 32 h) (Fajardo et al, 2014).…”