Evaluation of nisin diffusion in a polysaccharide gel: Influence of agarose and fatty content

Ripoche, Anne; Chollet, Emilie; Peyrol, Eric; Sebti, Issam

doi:10.1016/j.ifset.2005.04.008

Cited by 21 publications

(12 citation statements)

References 11 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Agar is a favourable matrix for molecular diffusion owing to its negative charge and disorganized structure compared with other polymers like agarose (which has a dense structure and neutral charge) (Sebti et al ., 2004; Carnet‐Ripoche et al ., 2006). To determine if the enhanced ability to diffuse through agar also translated to enhanced ability to diffuse through another polymer matrix, carrageenan was employed.…”

Section: Discussionmentioning

confidence: 99%

Bioengineered nisin derivatives with enhanced activity in complex matrices

Rouse¹,

Field²,

Daly³

et al. 2012

Microbial Biotechnology

View full text Add to dashboard Cite

SummaryNisin A is the best known and most extensively characterized lantibiotic. As it is ribosomally synthesized, bioengineering‐based strategies can be used to generate variants. We have previously demonstrated that bioengineering of the hinge region of nisin A can result in the generation of variants with enhanced anti‐microbial activity against Gram‐positive pathogens. Here we created a larger bank of hinge variant producers and screened for producers that exhibit enhanced bioactivity as assessed by agar‐based assays against a selection of target strains. Further analysis of 12 ‘lead’ variants reveals that in many cases enhanced bioactivity is not attributable to enhanced specific activity but is instead as a consequence of an enhanced ability to diffuse through complex polymers. In the case of two variants, which contain the residues SVA and NAK, respectively, within the hinge region, we demonstrate that this enhanced trait enables the peptides to dramatically outperform nisin A with respect to controlling Listeria monocytogenes in commercially produced chocolate milk that contains carrageenan as a stabilizer.

show abstract

Section: Discussionmentioning

confidence: 99%

Bioengineered nisin derivatives with enhanced activity in complex matrices

Rouse¹,

Field²,

Daly³

et al. 2012

Microbial Biotechnology

View full text Add to dashboard Cite

show abstract

“…Carnet Ripoche et al. (2006) used this model to determine the impact of agarose and fat content on the diffusion coefficient of nisin.…”

Section: Introductionmentioning

confidence: 99%

“…Using this model, the diffusion coefficient of nisin in agarose gels incubated at varying temperatures was determined, and the diffusion phenomenon was found to satisfy the Arrhenius relationship. Carnet Ripoche et al (2006) used this model to determine the impact of agarose and fat content on the diffusion coefficient of nisin.…”

Section: Introductionmentioning

confidence: 99%

Modeling development of inhibition zones in an agar diffusion bioassay

Chandrasekar

Knabel

Anantheswaran

2015

Food Science & Nutrition

View full text Add to dashboard Cite

A two-temperature agar diffusion bioassay is commonly used to quantify the concentration of nisin using Micrococcus luteus as the indicator microorganism. A finite element computational model based on Fick's second law of diffusion was used to predict the radius of the inhibition zone in this diffusion bioassay. The model developed was used to calculate nisin concentration profiles as a function of time and position within the agar. The minimum inhibitory concentration (MIC) of nisin against M. luteus was determined experimentally. The critical time (Tc) for growth of M. luteus within the agar diffusion bioassay was experimentally determined using incubation studies with nisin. The radius of the inhibition zone was predicted from the computational model as the location where the predicted nisin concentration at Tc was equal to MIC. The MIC was experimentally determined to be 0.156 μg mL−1, and Tc was determined to be 7 h. Good agreement (R2 = 0.984) was obtained between model-predicted and experimentally determined inhibition zone radii.

show abstract

“…It is known that nisin diffused through distances varying from 1 to 2 mm and its antimicrobial activity is less effective in foods with high fat content (Aasen et al, 2003;Carnet Ripoche et al, 2006). Nisin may bind to water-insoluble compounds of cheese.…”

Section: Pilling Upmentioning

confidence: 99%

“…and the use of packaging films as nisin delivery systems to reduce undesirable bacteria in foodstuff has been the objective of many studies (Chollet, Sebti, Martial-Gros, & Degraeve, 2008;Coma, Sebti, Pardon, Deschamps, & Pichavant, 2001;Gadang, Hettiarachchy, Johnson, & Owens, 2008;Ko, Janes, Hettiarachchy, & Johnson, 2001;Kristo, Koutsoumanis, & Biliaderis, 2008;Natrajan & Sheldon, 2000;Neetoo et al, 2008;Nguyen, Gidley, & Dykes, 2008;Teerakarn, Hirt, Acton, Rieck, & Dawson, 2002). Nisin effectiveness in food product is based on its diffusion throughout the food matrix, which depends on several parameters such as composition and physico-chemical properties of food and storage temperature (Carnet Ripoche, Chollet, Peyrol, & Sebti, 2006).…”

Section: Introductionmentioning

confidence: 99%