Effect of chelators and nisin produced in situ on inhibition and inactivation of Gram negatives

Boziaris, Ioannis S.; Adams, M. R.

doi:10.1016/s0168-1605(99)00139-7

Cited by 120 publications

(88 citation statements)

References 7 publications

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“…Enterocin A is class IIa bacteriocin known to be more effective at inhibiting Gram-positive bacteria compared with Gram-negative bacteria (Boziaris and Adams 1999). The resistance of Gram-negative bacteria is attributed to the protective outer membrane that forms the outermost layer of the cell envelope (Helander et al 1998).…”

Section: Discussionmentioning

confidence: 99%

Enhanced bactericidal effect of enterocin A in combination with thyme essential oils against L. monocytogenes and E. coli O157:H7

Ghrairi

Hani

2013

J Food Sci Technol

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The combined effects of enterocin A with Thymus vulgaris essential oils (EOs) against Listeria monocytogenes and Escherichia coli O157:H7 were investigated in vitro by enumeration of surviving populations of testing pathogens and minimal inhibitory concentration (MIC) determination. Enterocin A was purified to homogeneity by RP-HPLC from the culture fluid of Enterococcus strain and thyme EOs were extracted from local Thymus vulgaris plants. The major constituent of thyme EOs oils determined by GC-MS was thymol (78.4 %). Combination of enterocin A with thyme EOs showed an enhanced bactericidal effect against Listeria monocytogenes. Checkerboard assay and isobologram construction displayed a synergistic interaction between these compounds against Listeria (FIC index <0.5). Moreover, the MIC value of enterocin A has fallen fivefold (from 4.57 to 0.9 μg/ml), while the MIC of thyme EOs decreased threefold (from 3.6 to 1.2 μg/ml). Treatments with enterocin A alone did not affect the growth of the enteric pathogen E. coli O157:H7. However, the addition of thyme EOs and enterocin A yielded a synergistic antimicrobial effect against E. coli (MIC thyme EOs decrease from 2.2 to 0.71 μg/ml). This is the first report on the combined effect of enterocin A and thyme EOs against food pathogen bacteria. This combination could be useful in food bio-preservation.

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Section: Discussionmentioning

confidence: 99%

Enhanced bactericidal effect of enterocin A in combination with thyme essential oils against L. monocytogenes and E. coli O157:H7

Ghrairi

Hani

2013

J Food Sci Technol

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“…Nisin consists of 34 amino acids and is the best known bacteriocin classified as lantibiotics (Class Ia) . Its antimicrobial function is directed against Gram-positive bacteria including Clostridium perfringens -one of the causal agents of necrotic enteritis (Riddell and Kong, 1992), and also Gram-negative bacteria (Boziaris and Adams, 1999). In 1983 the European Union designated it as E 234 and in1988 it received the 'Generally Recognized As Safe' (GRAS) status in the USA.…”

Section: Introductionmentioning

confidence: 99%

The nisin improves broiler chicken growth performance and interacts with salinomycin in terms of gastrointestinal tract microbiota composition

Kierończyk¹,

Pruszyńska‐Oszmałek²,

Świątkiewicz³

et al. 2016

J. Anim. Feed Sci.

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“…As a result, EDTA and STPP overcome the penetration barrier in gram-negative bacteria, rendering these species sensitive to hydrophobic antibiotics and bacteriocins (Alakomi et al, 2003;Sampathkumar et al, 2003;Belfiore et al, 2007). The enhanced effect of chelators such as EDTA, disodium pyrophosphate, trisodium phosphate, hexametaphosphate, or citrate against gram-negative bacteria has been demonstrated for nisin both under laboratory conditions and in foods (Stevens et al, 1991;Siragusa, 1995a, 1995b;Carneiro De Melo et al, 1998;Boziaris and Adams, 1999;Fang and Tsai, 2003). Brochrocin C, enterocin AS-48, pediocin P, cerein 8A, carnocyclin A, and carnobacteriocin BM1 also showed an increased antimicrobial activity on EDTA or STTP-treated gram-negative bacteria (Abriouel et al, 1998;Gao et al, 1999; Ananou et al, 2005;Osmanağaoğlu, 2005;Lappe et al, 2009;Martin-Visscher et al, 2011).…”

Section: Discussionmentioning

confidence: 99%

Inhibitory effect of enterocin KP in combination with sublethal factors on Escherichia coli O157:H7 or Salmonella Typhimurium in BHI broth and UHT milk

Yıldırım¹,

Ilk²,

Yildirim³

et al. 2014

Turk J Biol

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The effects of physical and chemical sublethal treatments on the antibacterial activity of enterocin KP produced by Enterococcus faecalis KP against Escherichia coli O157:H7 and Salmonella Typhimurium were investigated. Enterocin KP was not active against intact cells of E. coli O157:H7 or S. Typhimurium. However, the use of enterocin KP together with ethylenediaminetetraacetic acid (50 mM), sodium tripolyphosphate (50 mM), sublethal heating (60 °C for 10 min), cold shock (-20 °C for 2 h), or acid stress (mixture of 40% lactic acid, 16% propionic acid, 16% acetic acid) in BHI medium decreased the cell number of E.

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Effect of chelators and nisin produced in situ on inhibition and inactivation of Gram negatives

Cited by 120 publications

References 7 publications

Enhanced bactericidal effect of enterocin A in combination with thyme essential oils against L. monocytogenes and E. coli O157:H7

Enhanced bactericidal effect of enterocin A in combination with thyme essential oils against L. monocytogenes and E. coli O157:H7

The nisin improves broiler chicken growth performance and interacts with salinomycin in terms of gastrointestinal tract microbiota composition

Inhibitory effect of enterocin KP in combination with sublethal factors on Escherichia coli O157:H7 or Salmonella Typhimurium in BHI broth and UHT milk

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