Lactoferrin as an antimicrobial against Salmonella enterica and Escherichia coli O157:H7 in raw milk

Biernbaum, Erika N.; Gnezda, Anita; Akbar, Samina; Franklin, Rose; Venturelli, Paul A.; McKillip, John L.

doi:10.3168/jdsc.2020-0030

Cited by 14 publications

(7 citation statements)

References 32 publications

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“…There was a significant difference between different concentrations of Epi‐1 against each bacterium. The difference in sugars, linkages, and arrangement possibilities in the cell wall and LPS structure of studied bacteria is the probable reason for observed differences in MICs and GIZs between studied gram‐negative and gram‐positive bacteria in this study which may affect the efficacy of Epi‐1 against studied pathogens (Biernbaum et al, 2021 ).…”

Section: Resultsmentioning

confidence: 86%

Epinecidin‐1 (an active marine antimicrobial peptide): Effects on the survival of inoculated Escherichia Coli O157:H7 And Staphylococcus aureus bacteria, antioxidant, and sensory attributes in raw milk

Salimnejhad,

Hassanzadazar,

Aminzare

2023

Food Science & Nutrition

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This study aimed to evaluate the effects of Epinecidin‐1 (Epi‐1) on total viable count (TVC), total psychrotrophic count (TPC), sensory attributes, and the survival of Escherichia Coli O157:H7 and Staphylococcus aureus bacteria inoculated in pasteurized milk samples during cold storage (4°C). Four treatments of milk samples were prepared including milk samples containing three concentrations of Epi‐1 (0.0025, 0.005, and 0.01%) and control (without Epi‐1). The treated milk samples were evaluated in vitro (minimum inhibitory concentration, Minimum bactericidal concentration, disk diffusion test, DPPH, reducing power assays) and in vivo (TVC, TPC, sensory properties, and enumeration of inoculated E. coli and S. aureus) during 9 days at cold storage. The best antibacterial and antioxidant power of Epi‐1 was observed at a concentration of 0.01%. Based on the MICs and MBCs, the most susceptible and resistant bacteria to Epi‐1 were B. cereus and S. aureus strains, respectively. The DPPH scavenging potential of Epi‐1 was in the range of 77%–80%. Treated samples containing 0.01% Epi‐1 had the lowest TVC and TPC and reached 3.9 and 2.96 CFU log/mL at the end day of storage. A decrease of 6 and 1.4 logs CFU/g of E. coli O157:H7 and S. aureus was seen in all treatments containing Epi‐1, respectively, on the last day of storage period. There are no unpleasant sensory properties in treated samples with Epi‐1. Our results indicate that Epi‐1 has good potential as a bio‐preservative to prevent raw milk spoilage and reduction of milk‐borne pathogens.

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Section: Resultsmentioning

confidence: 86%

Epinecidin‐1 (an active marine antimicrobial peptide): Effects on the survival of inoculated Escherichia Coli O157:H7 And Staphylococcus aureus bacteria, antioxidant, and sensory attributes in raw milk

Salimnejhad,

Hassanzadazar,

Aminzare

2023

Food Science & Nutrition

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“…The growth of E. coli O157:H7 was significantly reduced at LF concentrations greater than 14.05 mg/mL and the growth of S. enterica was reduced at LF concentrations equal to or greater than 112.5 mg/mL. (Biernbaum et al, 2021) Anti-parasitic Amoebiasis bLF-derived peptides were effective in resolving murine intestinal amoebiasis in vitro.…”

Section: Neisseria Meningitidismentioning

confidence: 99%

Iron transport mechanism of lactoferrin and its application in food processing

Yang

TAN

et al. 2023

Food Sci. Technol

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Lactoferrin (LF) is a non-heme protein binding Fe 3+ tightly and plays a role in regulating the absorption and metabolism of iron under physiological condition. The absorption of non-heme iron occurs in the duodenum. LF is incorporated as a functional factor of food products during food processing. In this review, we describe the structural and functional changes of LF due to thermal processing of food, as well as the metabolic processes of LF iron binding and release in vivo, which characterizes the value of LF as a food matrix from nutrition and biochemistry and provides a basis for the comprehensive utilization of LF in food.

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“…It exhibits broad-spectrum antimicrobial properties against bacteria, viruses, and fungi [ 226 ]. Its bio preservative potential against Salmonella enterica and Escherichia coli O157:H7 as two common dairy pathogens was examined, and it showed a considerable reduction in their growth with only lactoferrin concentrations at or above 112.5 mg/mL in the milk [ 227 ]. Lactoferrin’s antimicrobial activity makes it a potential candidate for use in food preservation.…”

Section: Active Biodegradable Packaging Filmsmentioning

confidence: 99%

Advancements in Biodegradable Active Films for Food Packaging: Effects of Nano/Microcapsule Incorporation

Baghi

Gharsallaoui

Dumas

et al. 2022

Foods

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Food packaging plays a fundamental role in the modern food industry as a main process to preserve the quality of food products from manufacture to consumption. New food packaging technologies are being developed that are formulated with natural compounds by substituting synthetic/chemical antimicrobial and antioxidant agents to fulfill consumers’ expectations for healthy food. The strategy of incorporating natural antimicrobial compounds into food packaging structures is a recent and promising technology to reach this goal. Concepts such as “biodegradable packaging”, “active packaging”, and “bioactive packaging” currently guide the research and development of food packaging. However, the use of natural compounds faces some challenges, including weak stability and sensitivity to processing and storage conditions. The nano/microencapsulation of these bioactive compounds enhances their stability and controls their release. In addition, biodegradable packaging materials are gaining great attention in the face of ever-growing environmental concerns about plastic pollution. They are a sustainable, environmentally friendly, and cost-effective alternative to conventional plastic packaging materials. Ultimately, a combined formulation of nano/microencapsulated antimicrobial and antioxidant natural molecules, incorporated into a biodegradable food packaging system, offers many benefits by preventing food spoilage, extending the shelf life of food, reducing plastic and food waste, and preserving the freshness and quality of food. The main objective of this review is to illustrate the latest advances in the principal biodegradable materials used in the development of active antimicrobial and antioxidant packaging systems, as well as the most common nano/microencapsulated active natural agents incorporated into these food-packaging materials.

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Lactoferrin as an antimicrobial against Salmonella enterica and Escherichia coli O157:H7 in raw milk

Cited by 14 publications

References 32 publications

Epinecidin‐1 (an active marine antimicrobial peptide): Effects on the survival of inoculated Escherichia Coli O157:H7 And Staphylococcus aureus bacteria, antioxidant, and sensory attributes in raw milk

Epinecidin‐1 (an active marine antimicrobial peptide): Effects on the survival of inoculated Escherichia Coli O157:H7 And Staphylococcus aureus bacteria, antioxidant, and sensory attributes in raw milk

Iron transport mechanism of lactoferrin and its application in food processing

Advancements in Biodegradable Active Films for Food Packaging: Effects of Nano/Microcapsule Incorporation

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