Antibacterial Activities of Nisin Z Encapsulated in Liposomes or Produced In Situ by Mixed Culture during Cheddar Cheese Ripening

Benech, R.-O.; Kheadr, Ehab; Lacroix, Christophe; Fliss, Ismaı̈l

doi:10.1128/aem.68.11.5607-5619.2002

Cited by 104 publications

(56 citation statements)

References 62 publications

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“…The different antibacterial activity pattern between free nisin/EDTA and encapsulated nisin/EDTA complies with previous reports [9,10,18,19]. This study demonstrates an alternative simple, cheap, safe, and effective carrier other than liposomes for slow controlled release of nisin and EDTA.…”

Section: Antibacterial Activitysupporting

confidence: 90%

Nanoencapsulation of Nisin and Ethylenediaminetetraacetic Acid in Niosomes and Their Antibacterial Activity

2012

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Ethylenediaminetetraacetic acid or EDTA was used complementarily with nisin to give a synergistic antibacterial effect against Gram positive and negative bacteria. Nisin and EDTA were encapsulated in nonionic surfactant vesicles or niosomes. Sorbitan monooleate and polyethylene glycol were precursors in preparation of niosomes. Size reduction of niosomes was conducted via extrusion through polycarbonate membrane with pore size of 200 nm. Diameters of prepared blank niosomes and nisin-EDTA-encapsulated niosomes were approximately 130 nm and 270 nm, respectively. Bilayer structure of niosomes was observed from negative staining-transmission electron microscopic images. Long-termed investigation of antimicrobial activity of nisin-EDTA-encapsulated niosomes and free nisin/EDTA were conducted against Staphylococcus aureus and Escherichia coli. Bacterial counts denoted a slow release of nisin-EDTA-encapsulated niosomes overtime whilst free nisin/EDTA gave a sudden bactericidal activity. Due to that free nisin/EDTA was immediately exploited at the beginning, bacterial counts then tended towards higher during the latter time of antimicrobial activity test.

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Section: Antibacterial Activitysupporting

confidence: 90%

Nanoencapsulation of Nisin and Ethylenediaminetetraacetic Acid in Niosomes and Their Antibacterial Activity

2012

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“…On the other hand, before approval of the use of bacteriocins in the food industry, analytical methods to determine their presence, activity, and stability in foods should be available (31). In this respect, specific antibodies against bacteriocins can be successfully used for bacteriocin identification and detection by immunochemical assays, such as immunoblotting and enzyme-linked immunosorbent assay (ELISA) (5,29,38,45,61).…”

mentioning

confidence: 99%

Immunochemical Characterization of Temperature-Regulated Production of Enterocin L50 (EntL50A and EntL50B), Enterocin P, and Enterocin Q byEnterococcus faeciumL50

Criado

Gutiérrez

Martín

et al. 2006

Appl Environ Microbiol

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Polyclonal antibodies with specificity for enterocin L50A (EntL50A), enterocin L50B (EntL50B), and enterocin Q (EntQ) produced by Enterococcus faecium L50 have been generated by immunization of rabbits with chemically synthesized peptides derived from the C terminus of EntL50A (LR1) and EntL50B (LR2) and from the complete enterocin Q (EntQ) conjugated to the carrier protein keyhole limpet hemocyanin (KLH). The sensitivity and specificity of these antibodies were evaluated by a noncompetitive indirect enzyme-linked immunosorbent assay (NCI-ELISA) and a competitive indirect ELISA (CI-ELISA). The NCI-ELISA was valuable for detecting anti-EntL50A-, anti-EntL50B-, and anti-EntQ-specific antibodies in the sera of the LR1-KLH-, LR2-KLH-, and EntQ-KLH-immunized animals, respectively. Moreover, these antibodies and those specific for enterocin P (EntP) obtained in a previous work (J. Gutiérrez, R. Criado, R. Citti, M. Martín, C. Herranz, M. F. Fernández, L. M. Cintas, and P. E. Hernández, J. Agric. Food Chem. 52:2247-2255, 2004) were used in an NCI-ELISA to detect and quantify the production of EntL50A, EntL50B, EntP, and EntQ by the multiple-bacteriocin producer E. faecium L50 grown at different temperatures (16 to 47°C). Our results show that temperature has a strong influence on bacteriocin production by this strain. EntL50A and EntL50B are synthesized at 16 to 32°C, but production becomes negligible when the growth temperature is above 37°C, whereas EntP and EntQ are synthesized at temperatures ranging from 16 to 47°C. Maximum EntL50A and EntL50B production was detected at 25°C, while EntP and EntQ are maximally produced at 37 and 47°C, respectively. The loss of plasmid pCIZ1 (50 kb) and/or pCIZ2 (7.4 kb), encoding EntL50A and EntL50B as well as EntQ, respectively, resulted in a significant increase in production and stability of the chromosomally encoded EntP.

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“…3e. TEM has been used previously to show the effects of salt and nisin on the integrity of lactobacilli (2,16).…”

mentioning

confidence: 99%

Enhanced Survival of GroESL-Overproducing Lactobacillus paracasei NFBC 338 under Stressful Conditions Induced by Drying

Corcoran

Ross

Fitzgerald

et al. 2006

Appl Environ Microbiol

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GroESL-overproducing Lactobacillus paracasei NFBC 338 was dried, and its viability was compared with that of controls. Spray-and freeze-dried cultures overproducing GroESL exhibited ϳ10-fold and 2-fold better survival, respectively, demonstrating the importance of GroESL in stress tolerance, which can be exploited to enhance the technological performance of sensitive probiotic cultures.The health benefits associated with consumption of probiotic bacteria have been well characterized (13,18). From a processing perspective, these microorganisms must be suitable for large-scale industrial production, so that up to 10 7 CFU g Ϫ1 are present in a food product at the end of its shelf-life. Spraydrying is an effective method for producing stable powders at low operating costs; however, the survival rates of lactic acid bacteria are often low (12), and the loss of viability is caused principally by cell membrane damage (1). Freeze-drying exposes cells to attenuating effects of freezing and rehydration. In addition, the secondary structures of RNA and DNA stabilize, resulting in reduced efficacy of DNA replication, transcription, and translation (27). Lactobacillus paracasei NFBC 338 is a suitable probiotic candidate for spray-drying (8), and heat or salt adaptation increased its tolerance to spray drying (6). As GroESL was upregulated following heat stress of L. paracasei NFBC 338, we homologously overexpressed the GroESL operon in L. paracasei NFBC 338, thereby conferring protection during heat, salt, and butanol stresses (5). The chaperone protein GroESL refolds denatured proteins during heat stress (17). The functions of the chaperone do not appear to be limited to heat stress but involve a wider role in cellular processes, such as growth (7), mRNA stability (9), and cytoplasmic protein folding (10). The studies described in this paper built on these findings and demonstrated that L. paracasei NFBC 338 overproducing GroESL exhibited enhanced survival during drying, thus demonstrating a novel use for an overproduced chaperone protein.In order to evaluate the significance of overexpression of GroESL on the technological performance of a probiotic strain during drying, L. paracasei NFBC 338 containing either pGRO2 (an overproducer of GroESL) or pMSP3535 (control) was grown to the late exponential phase as previously described (5), centrifuged, suspended in reconstituted skim milk (RSM) (20%, wt/vol) to a final density of 2.0 ϫ 10 9 to 2.5 ϫ 10 9 CFU g Ϫ1 , and spray-dried. A laboratory-scale spray-dryer (model B191 Buchi mini spray-dryer; Flawil, Switzerland) was used to process samples at a constant air inlet temperature of 180°C and an outlet temperature of 95 to 100°C, and the percentage of surviving bacteria was determined as described previously (8). Following spray-drying, cultures overproducing GroESL exhibited approximately 10-fold better survival (P Ͻ 0.05) than controls; this treatment resulted in powders that contained 8.03 ϫ 10 7 CFU g Ϫ1 and exhibited 5.15% survival, while cultures of L. paracasei NFBC 338 ...

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Antibacterial Activities of Nisin Z Encapsulated in Liposomes or Produced In Situ by Mixed Culture during Cheddar Cheese Ripening

Cited by 104 publications

References 62 publications

Nanoencapsulation of Nisin and Ethylenediaminetetraacetic Acid in Niosomes and Their Antibacterial Activity

Nanoencapsulation of Nisin and Ethylenediaminetetraacetic Acid in Niosomes and Their Antibacterial Activity

Immunochemical Characterization of Temperature-Regulated Production of Enterocin L50 (EntL50A and EntL50B), Enterocin P, and Enterocin Q byEnterococcus faeciumL50

Enhanced Survival of GroESL-Overproducing Lactobacillus paracasei NFBC 338 under Stressful Conditions Induced by Drying

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