Development and antimicrobial application of plantaricin BM-1 incorporating a PVDC film on fresh pork meat during cold storage

Xie, Yuanhong; Zhang, M.; Gao, Xili; Shao, Yanchun; Liu, H.; Jin, Junhua; Yang, Wenge; Zhang, H.

doi:10.1111/jam.13912

Cited by 17 publications

(8 citation statements)

References 27 publications

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“…Over the last five years, the use of enterocin AS-48 [47], bacteriocins-like substances [48] or bacteriocin-producing strains [49] with modified atmosphere packaging or high hydrostatic pressure has yielded improved results in the packaging of chilled food products. Furthermore, bacteriocin combination with other antimicrobials such as thymol [47,50], carvacrol [50], EDTA [51] or chitosan [17,52] have also improved their antibacterial action in food products such as meat and fish.…”

Section: Antimicrobial Substances Used In Food Packagingmentioning

confidence: 99%

Encapsulation Systems for Antimicrobial Food Packaging Components: An Update

2020

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Antimicrobial active packaging has emerged as an effective technology to reduce microbial growth in food products increasing both their shelf-life and microbial safety for the consumer while maintaining their quality and sensorial properties. In the last years, a great effort has been made to develop more efficient, long-lasting and eco-friendly antimicrobial materials by improving the performance of the incorporated antimicrobial substances. With this purpose, more effective antimicrobial compounds of natural origin such as bacteriocins, bacteriophages and essential oils have been preferred over synthetic ones and new encapsulation strategies such as emulsions, core-shell nanofibres, cyclodextrins and liposomes among others, have been applied in order to protect these antimicrobials from degradation or volatilization while trying to enable a more controlled release and sustained antimicrobial action. On that account, this article provides an overview of the types of antimicrobials agents used and the most recent trends on the strategies used to encapsulate the antimicrobial agents for their stable inclusion in the packaging materials. Moreover, a thorough discussion regarding the benefits of each encapsulation technology as well as their application in food products is presented.

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Section: Antimicrobial Substances Used In Food Packagingmentioning

confidence: 99%

Encapsulation Systems for Antimicrobial Food Packaging Components: An Update

2020

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“…After 7 days of storage, 100 μg/ml of Hispidalin lowered TVC by approx.1.40 Lg CFU/g, which was in consistent with other AMPs as previously reported. It have been reported that plantaricin BM‐1 incorporating a PVDC film significantly reduced TVC by approx.1.47 Lg CFU/g in fresh pork after 7 days of storage (Xie et al, 2018). Housefly peptide reduced TVC by approx.…”

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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“…Genes encoding plantaricin are located both on a plasmid and in a chromosomal region. This information explains the diversity and characterization of plantaricin in Table 2. References Chikindas et al, 1993;Kaur and Kaur, 2015;Zacharof andLovitt, 2012 Bengtsson et al, 2020;Kristiansen et al, 2005;Oppegård et al, 2016;Xu et al, 2019Ahmad et al, 2017Collins et al, 2017;Diep et al, 2007Hata et al, 2010Perez et al, 2014;Todorov, 2009 Figure 1 Plantaricin biosynthesis gene cluster L. plantarum WCFS1; a -d. plnW, plnV, plnU, and plnT, integral membrane protein, respectively; e. plnS, two-peptide bacteriocin; f. plnH, bacteriocin ABC transporter, accessory factor plnH; g. plnG, bacteriocin ABC-transporter, ATP-binding and permease protein; h -i. plnE and plnF, two-peptide bacteriocin; j. plnD, response regulator, repressor; k. plnC, response regulator, activator; l. plnB, histidine protein kinase, sensor protein; m. plnA, precursor peptide, induction factor; n. plnQ, plantaricin biosynthesis protein; o. plnP, bacteriocin immunity protein; p. plnO, plantaricin biosynthesis protein; q. plnN, bacteriocin precursor peptide; r. plnM, bacteriocin immunity protein; s -t. plnJ and plnK, two-peptide bacteriocin plantaricin JK; u. plnL, bacteriocin immunity protein Many other plantaricins have been reported, such as plantaricin 149 (Kumagai et al, 2019), plantaricin JY22 (Lv et al, 2018), plantaricin ZJ5 (Song et al, 2014), plantaricin LPL-1 (Wang et al, 2018), plantaricin NC8 (Jiang et al, 2018), and plantaricin BM-1 (Xie et al, 2018). Their different c...…”

Section: Characterization and Heterogeneity Of Plantaricinmentioning

confidence: 99%

“…Plantaricin was developed as an active antibacterial packaging film by coating a polyethylene terephthalate/polyvinylidene chloride/retort casting polypropylene multilayer film with plantaricin BM-1 and chitosan, for chilled meat preservation (Yang et al, 2019). This was reported to prolong the shelf life of pork during cold storage (Xie et al, 2018). The active plantaricin film significantly decreased the surface population of L. monocytogenes, compared to the control (Yang et al, 2019), and is reported to cause direct cell disruption (Ercolini et al, 2006).…”

Section: Antibacterial Packagingmentioning

confidence: 99%

“…The uses of plantaricin are widely studied and has developed rapidly, with diverse applications such as antibacterial packaging film (Yang et al, 2019), reduction of intestinal cancer cells (De Giani et al, 2019), bio-preservation of fresh fish and shellfish (Čanak et al, 2018), extending the shelf-life of food without altering the nutritional quality of products (Flórez and Mayo, 2018), anti-cancer drugs (Baindara et al, 2018), and active polyvinylidene chloride (PVDC) films as antimicrobial wrapping for fresh pork (Xie et al, 2018). Plantaricin products can lower cholesterol, act as antioxidants (Devi and Halami, 2019), and are active against Candida (Sharma and Srivastava, 2014).…”

Section: Introductionmentioning

confidence: 99%

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Characteristics of Heterologous Plantaricin from <i>Lactobacillus plantarum</i> and its Future in Food Preservation

Syaputri

Iwahashi

2020

RAS

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Lactobacillus plantarum, a lactic acid bacterium, produces organic acids, fatty acids, ammonia, hydrogen peroxide, diacetyl, and bacteriocin to survive in an unfavorable environment. Plantaricin, a class II bacteriocin produced by L. plantarum, is reported to be heterologous, and its ability to inhibit or kill pathogenic bacteria is very broad, with potential application as a bio-preservative. Plantaricin production is regulated by genetically organized operons, which also encode structural genes, immunity proteins, and secretion genes in plasmids or chromosomes. The mechanism of action against pathogenic bacteria depends on the characteristics of plantaricin. The most common bactericidal mechanisms are disruption of the cell wall integrity and inhibition of protein or nucleic acid synthesis. This review focuses on characterization of the heterologous mechanisms of plantaricin to inhibit and kill pathogenic bacteria and the future role of plantaricin for food preservation. With this review, we hope to contribute to innovation in food preservation, by promoting a better understanding of this natural resource.

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Development and antimicrobial application of plantaricin BM-1 incorporating a PVDC film on fresh pork meat during cold storage

Abstract: The results of this study suggest a potential application of bacteriocin active film on meat preservation.

Cited by 17 publications

References 27 publications

Encapsulation Systems for Antimicrobial Food Packaging Components: An Update

Encapsulation Systems for Antimicrobial Food Packaging Components: An Update

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

Characteristics of Heterologous Plantaricin from <i>Lactobacillus plantarum</i> and its Future in Food Preservation

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