Antibacterial activity and mechanism of lactobionic acid against Pseudomonas fluorescens and Methicillin-resistant Staphylococcus aureus and its application on whole milk

Kang, Shimo; Kong, Fanhua; Shi, Xinyang; Han, Hongjiao; Guan, Boyuan; Yang, Mei; Cao, Xiaohong; Tao, Dongbing; Zheng, Yan

doi:10.1016/j.foodcont.2019.106876

Cited by 86 publications

(64 citation statements)

References 42 publications

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“…In dairy industry, numerous instances of contamination have been reported. MRSA or MSSA biofilm-forming strains were isolated from raw milk or milk products such as cheese (Kang et al 2020;Dai et al 2019;Basanisi et al 2017). Throughout the whole dairy supply chain, production involves milk and cheese in contact with the walls of the equipment.…”

Section: S Aureus Biofilms In Food Industriesmentioning

confidence: 99%

Target-based screening for natural products against Staphylococcus aureus biofilms

Guo

Bai

Shen

et al. 2021

Critical Reviews in Food Science and Nutrition

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As a notorious food-borne pathogen, Staphylococcus aureus can readily cause diseases in humans via contaminated food. Biofilm formation on various surfaces can increase the capacity of viable S. aureus cells for self-protection due to the stubborn structure of the biofilm matrix. increased disease risk and economic losses caused by biofilm contamination in the food industry necessitate the urgent development of effective strategies for the inhibition and removal of S. aureus biofilms. Natural products have been extensively used as important sources of "eco-friendly" antibiofilm agents to avoid the side effects of conventional strategies on human health and the environment. This review discusses biofilm formation of S. aureus in food industries and focuses on providing an overview of potential promising target-oriented natural products and their mechanisms of S. aureus biofilm inhibition or removal. Hoping to provide valuable information of attractive research targets or potential undeveloped targets to screen potent natural anti-biofilm agents in food industries.

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Section: S Aureus Biofilms In Food Industriesmentioning

confidence: 99%

Target-based screening for natural products against Staphylococcus aureus biofilms

Guo

Bai

Shen

et al. 2021

Critical Reviews in Food Science and Nutrition

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“…This was indicative of a bacteriostatic effect of the released LBA at the concentration used in the antimicrobial assay (~0.70 g/L). Previous studies have reported that LBA concentrations higher than 0.70 g/L exert bactericidal activity when used against Gram-positive and Gram-negative bacteria [ 40 , 41 , 42 , 43 ].…”

Section: Resultsmentioning

confidence: 99%

An In-Vitro Evaluation of the Characteristics of Zein-Based Films for the Release of Lactobionic Acid and the Effects of Oleic Acid

et al. 2021

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Lactobionic acid (LBA) is widely used in different industrial sectors owing to its biocompatibility characteristics as well as antioxidant and antimicrobial properties. In this study, mixtures of the protein zein with LBA and with the addition of oleic acid (OA) as a ternary system were investigated as drug delivery films for the release of LBA. The chosen combinations exploit the vast difference in water solubility between LBA and the other two components (zein and OA). DSC thermograms and dynamic mechanical spectra, alongside electron microscopy images, were used to describe the microstructural features of the films and were found to provide insights for the release of LBA from the two examined zein-based films immersed in an aqueous physiological solution. For both film systems, a burst release behavior was observed, followed by a rapid and total extraction of LBA. The required immersion time for the total extraction of LBA was greatly reduced when oleic acid was added to the precursor solution mixture for producing the films. The LBA released from the zein-based films was found to exhibit both the expected antioxidant properties as well as exerting bacteriostatic effects towards Escherichia coli and Staphylococcus epidermidis.

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“…The use of LBA has been investigated in the dairy industry as a key ingredient in novel dairy technologies [ 30 ]. A study showed that LBA exhibited antimicrobial properties against both Gram-negative and Gram-positive bacteria in pasteurized whole milk [ 31 ]. Our previous study [ 26 ] showed that a pH drop was exhibited in milk at low concentrations from the addition of LO.…”

Section: Resultsmentioning

confidence: 99%

“…Further sensory analysis should be explored to determine consumer perception of the pH drop in queso fresco. Sensory analysis was performed with the addition of LBA to whole milk [ 31 ], and it delayed the deterioration of sensory qualities in the milk. Therefore, although a pH drop is present in our study, there could be a potential to use LO as a biopreservation method in further studies to reduce spoilage in cheese as well as its application to reduce pathogenic growth.…”

Section: Resultsmentioning

confidence: 99%

Evaluation of Lactose Oxidase as an Enzyme-Based Antimicrobial for Control of L. monocytogenes in Fresh Cheese

Flynn

deRiancho

Lawton

et al. 2021

Foods

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Listeria monocytogenes is a ubiquitous pathogen that can cause morbidity and mortality in the elderly, immune compromised, and the fetuses of pregnant women. The intrinsic properties of fresh cheese—high water activity (aW), low salt content, and near-neutral pH—make it susceptible to L. monocytogenes contamination and growth at various points in the production process. The aim of this study was to investigate the ability of lactose oxidase (LO), a naturally derived enzyme, to inhibit the growth of L. monocytogenes in fresh cheese during various points of the production process. Lab-scale queso fresco was produced and inoculated with L. monocytogenes at final concentrations of 1 log CFU/mL and 1 CFU/100 mL. LO and LO sodium thiocyanate (TCN) combinations were incorporated into the milk or topically applied to the finished cheese product in varying concentration levels. A positive control and negative control were included for all experiments. When L. monocytogenes was inoculated into the milk used for the cheese-making process, by day 28, the positive control grew to above 7 log CFU/g, while the 0.6 g/L treatment (LO and LO + TCN) fell below the limit of detection (LOD) of 1.3 log CFU/g. In the lower inoculum, the positive control grew to above 7 log CFU/g, and the treatment groups fell below the LOD by day 21 and continued through day 28 of storage. For surface application, outgrowth occurred with the treatments in the higher inoculum, but some inhibition was observed. In the lower inoculum, the higher LO and LO-TCN concentrations (0.6 g/L) reduced L. monocytogenes counts to below the LOD, while the control grew out to above 7 log CFU/g, which is a >5 log difference between the control and the treatment. These results suggest that LO could be leveraged as an effective control for L. monocytogenes in a fresh cheese.

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Antibacterial activity and mechanism of lactobionic acid against Pseudomonas fluorescens and Methicillin-resistant Staphylococcus aureus and its application on whole milk

Cited by 86 publications

References 42 publications

Target-based screening for natural products against Staphylococcus aureus biofilms

Target-based screening for natural products against Staphylococcus aureus biofilms

An In-Vitro Evaluation of the Characteristics of Zein-Based Films for the Release of Lactobionic Acid and the Effects of Oleic Acid

Evaluation of Lactose Oxidase as an Enzyme-Based Antimicrobial for Control of L. monocytogenes in Fresh Cheese

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