Synergistic effects of ε-polylysine hydrochloride and gallic acid on Shewanella putrefaciens and quality of refrigerated sea bass fillets

Li, Qiuying; Zhou, Wenxuan; Zhang, Jingyang; Zhu, Jinshuai; Sun, Tong; Lǐ, Jiànróng; Cheng, Lei

doi:10.1016/j.foodcont.2022.109070

Cited by 14 publications

(12 citation statements)

References 39 publications

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“…336) (15). The ability of PL to suppress bacterial growth and extend the shelf life of seafood and seafood products was confirmed in previous studies (3,16,17). However, there has been no research on the effect of PL, MAP, and their combinations on the quality and microbial community of farmed greater amberjack filets during chilled storage.…”

Section: Introductionmentioning

confidence: 57%

Unraveling the effect of the combination of modified atmosphere packaging and ε-polylysine on the physicochemical properties and bacterial community of greater amberjack (Seriola dumerili)

Wang

Li²,

Yang³

et al. 2022

Front. Nutr.

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The combined effect of ε-polylysine (PL) and modified atmosphere packaging (MAP; 60% CO2/40% N2) on the bacterial community of greater amberjack filets and their physicochemical properties was evaluated at 4°C. The total viable counts (TVC), psychrotrophic bacterial count, sensory index, texture analysis, and total volatile basic nitrogen (TVB-N) revealed that PL, MAP, and MAP + PL treatment delayed the deterioration of greater amberjack filets. These treatment groups also showed decreased accumulation of biogenic amines. High-throughput 16S rRNA gene sequencing results indicated that these treatments suppressed the growth of Pseudomonas in greater amberjack filets. Furthermore, the MAP + PL treatment group was observed to be more effective than the PL and MAP groups, extending the shelf life of greater amberjack filets by 6 days. This investigation showed that the combination of PL and MAP has the potential to retain the quality and extend the shelf life of greater amberjack.

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Section: Introductionmentioning

confidence: 57%

Unraveling the effect of the combination of modified atmosphere packaging and ε-polylysine on the physicochemical properties and bacterial community of greater amberjack (Seriola dumerili)

Wang

Li²,

Yang³

et al. 2022

Front. Nutr.

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“…17,18 Our previous studies found a significant synergistic antibacterial effect between GA and hydrochloride of PL against Shewanella putrefaciens, and an improvement in the preservation properties of pullulan-sodium carboxymethylcellulose coating for sea bass fillets. 19,20 In conclusion, the combination of GA and PL may be suitable for improving preservation properties of the ZG electrospun film. However, there are few researches on the combination of PL and GA loaded in ZG electrospun films for food packaging, and their influence on the properties of ZG electrospun films is unclear.…”

Section: Introductionmentioning

confidence: 93%

“…Molecular docking of PL/GA with proteins in S. putrefaciens The structures donwload of PL (CID: 20719176) and GA (CID: 370), and the 3D structures construction of MurA and MurB, and the molecular docking procedure all followed the methods described in Li et al 20…”

Section: Antibacterial Characterization Of Composite Nanofiber Filmsmentioning

confidence: 99%

“…ε-Polylysine can bind to the cell outer membranes of gram-negative bacteria by electrostatic action, causing damage to the cell membranes, and can also bind to DNA after entering cells, affecting the synthesis of biological macromolecules, ultimately leading to cell death. 20 Gallic acid may also be responsible for the loss of the intracellular components needed to sustain life by destroying the cell membranes of S. putrefaciens. 20,30 The results showed that PL and GA still maintained good antibacterial activity and effectively inhibited the growth of bacteria in the nanofiber films.…”

Section: Antibacterial Effects Of Composite Nanofiber Filmsmentioning

confidence: 99%

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Preparation and characterization of zein/gelatin electrospun film loaded with ε‐polylysine and gallic acid as tuna packaging system

Li,

Zhou,

et al. 2023

J Sci Food Agric

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BACKGROUNDIn order to develop effective active packaging films for tuna preservation, zein/gelatin (ZG) composite nanofiber films loaded with ε‐polylysine (PL) and gallic acid (GA) were first prepared by electrospun method. The morphology, structure, thermal stability, hydrophobicity, antibacterial and antioxidant properties of the films and application in tuna during 4°C storages were investigated.RESULTSPL reduced the average diameter of ZG fibers, while GA increased it. PL/GA/ZG film possessed well‐distributed fiber morphology with an average diameter of 810 ± 150 nm. Fourier transform infrared spectroscopy and X‐ray diffraction results showed the physical loading of PL and GA in ZG film with unchanged main chemical bonds and crystal structure. Both the addition of PL and GA reduced hydrophobicity of the ZG film, while the PL/GA/ZG film is still hydrophobic. GA enhanced thermal stability and contributed to antioxidant activity of PL/GA/ZG film. PL and GA synergetic enhanced that antibacterial activity of ZG film against Shewanella putrefaciens. PL combined with GA is more suitable for modifying ZG film than GA alone. Moreover, PL/GA/ZG film effectively inhibited total viable count, total volatile base nitrogen, fat oxidation and texture deterioration of tuna fillets at 4°C storage, and could extend the shelf life by 3 d.CONCLUSIONSPL/GA/ZG nanofiber film have shown promising potential application in the preservation of aquatic products as a new antibacterial and antioxidant food packaging.This article is protected by copyright. All rights reserved.

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“…It has greater double bond tension and combination energy than ethylene. 1‐MCP has the characteristics of a high level safety, so it is widely used in fruits and vegetables preservation (Li et al, 2022). 1‐MCP can irreversibly react with ethylene receptor, reduce the sensitivity of fruit to ethylene, inhibit ethylene production, and delay the maturation and senescence of flesh cells (Cai et al, 2019; Onik et al, 2021).…”

Section: Introductionmentioning

confidence: 99%

Outcomes of 1‐MCP combined with aerosolization of ε‐polylysine antimicrobials on storage quality of flat peach

Shao

Jia

Peng

et al. 2022

Journal of Food Safety

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Fruit decay and deterioration in overall quality are the main problems of preserving peaches after they are harvested. In this article, the outcomes of 1‐MCP combined with polylysine atomization on Xinjiang flat peaches were evaluated. Distilled water atomization treatment, 1,000 mg/L polylysine atomization treatment for 10 min and 1,000 mg/L polylysine atomization treatment for 20 min were employed. Results showed that the combined treatment using 1‐MCP and polylysine helped to delay the fruit decay rate, respiration, ethylene production, respiration intensity, organic acids, soluble solids, hardness, and microorganisms. Furthermore, reactive oxygen metabolism of O2− and OH− was inhibited. A combined treatment can effectively improve the antioxidant capacity during almond storage, and thus improve shelf life. Therefore, 1‐MCP combined with polylysine atomization treatment is necessary to control fruit rotting and to extent the storage life.

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Synergistic effects of ε-polylysine hydrochloride and gallic acid on Shewanella putrefaciens and quality of refrigerated sea bass fillets

Cited by 14 publications

References 39 publications

Unraveling the effect of the combination of modified atmosphere packaging and ε-polylysine on the physicochemical properties and bacterial community of greater amberjack (Seriola dumerili)

Unraveling the effect of the combination of modified atmosphere packaging and ε-polylysine on the physicochemical properties and bacterial community of greater amberjack (Seriola dumerili)

Preparation and characterization of zein/gelatin electrospun film loaded with ε‐polylysine and gallic acid as tuna packaging system

Outcomes of 1‐MCP combined with aerosolization of ε‐polylysine antimicrobials on storage quality of flat peach

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