Antibacterial peptides from seafood: A promising weapon to combat bacterial hazards in food

Tong, Jinrong; Zhang, Zhaohuan; Wu, Qian; Huang, Zhenhua; Malakar, Pradeep K.; Chen, Liangbiao; Liu, Haiquan; Pan, Yingjie; Zhao, Yong

doi:10.1016/j.foodcont.2021.108004

Cited by 15 publications

(5 citation statements)

References 134 publications

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“…There are thousands of naturally active compounds or foods that are thought to have antibacterial potential. Marine species in the oceans are an interesting potential source of these antimicrobial compounds [3,4].…”

Section: Introductionmentioning

confidence: 99%

Role of Extracts Obtained from Rainbow Trout and Sole Side Streams by Accelerated Solvent Extraction and Pulsed Electric Fields on Modulating Bacterial and Anti-Inflammatory Activities

et al. 2021

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In this study, accelerated solvent extraction (ASE) and pulsed electric field (PEF) were used as innovative approaches to recover extracts from rainbow trout and sole side streams rich in high-added-value compounds. Then, after aseptic filtration, the impact of the obtained extracts on bacterial growth and anti-inflammatory potential was evaluated. Moreover, the protein content and the total antioxidant capacity of the samples were determined. The results showed that some extracts could inhibit the growth of pathogenic bacteria, including the ASE rainbow trout skin and the PEF sole viscera extracts, which showed significant antibacterial activity on Staphylococcus aureus. The PEF sole viscera extract also showed an inhibitory effect on the growth of Salmonella. In addition, some extracts promoted probiotic bacteria growth. For example, the PEF rainbow trout head and skin extracts promoted Lactobacillus casei growth, while the ASE rainbow trout head and skin extracts promoted Bifidobacterium lactis growth. In addition, some samples, such as the ASE rainbow trout viscera and the PEF sole skin extracts had interesting anti-inflammatory properties. Therefore, the use of ASE and PEF can be considered as useful strategies to recover antimicrobial, prebiotic and anti-inflammatory extracts from rainbow trout and sole side streams, although it is necessary to evaluate each specific side stream.

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Section: Introductionmentioning

confidence: 99%

Role of Extracts Obtained from Rainbow Trout and Sole Side Streams by Accelerated Solvent Extraction and Pulsed Electric Fields on Modulating Bacterial and Anti-Inflammatory Activities

et al. 2021

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“…), the associated antimicrobial resistance genes (Table 1), and the possibility of transmission to humans through consumption [86,[89][90][91][92][93][94][95]. The microbiota of meat and meat products includes not only foodborne pathogens but also spoilage and technological microorganisms, which may all be responsible for farm-to-fork transmission of AMR [4,83]. For example, technological microbiota like coagulase-negative staphylococci can harbour antimicrobial resistance genes by acquiring them from other bacterial genera, normally pathogenic bacteria through horizontal gene transfer [105,106].…”

Section: The Role Of Meat In the Transmission Of Antimicrobial Resist...mentioning

confidence: 99%

“…More recently, several policies have been designed to reduce AMR. New therapeutic strategies have been developed, such as the use of bacteriophages, antimicrobial peptides, and phytobiotics such as essential oils or propolis ethanol extracts [2][3][4][5][6][7][8][9]. In addition, the "Antimicrobial Stewardship" strategy was developed in 2007 to obtain better clinical outcomes for the treatment of infections involving a careful selection of antimicrobials, as well as their route, dose, and treatment duration [10].…”

Section: Introductionmentioning

confidence: 99%

Antimicrobial Resistance in Bacteria from Meat and Meat Products: A One Health Perspective

Conceição,

Queiroga,

Laranjo

2023

Microorganisms

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According to the 2030 Agenda of the United Nations, one of the sustainable development goals is to ensure sustainable consumption and production patterns. The need to ensure food safety includes, other than microbiological hazards, concerns with antimicrobial-resistant (AMR) bacteria. The emergence of resistant bacteria in the food industry is essentially due to the abusive, and sometimes incorrect, administration of antimicrobials. Although not allowed in Europe, antimicrobials are often administered to promote animal growth. Each time antimicrobials are used, a selective pressure is applied to AMR bacteria. Moreover, AMR genes can be transmitted to humans through the consumption of meat-harbouring-resistant bacteria, which highlights the One Health dimension of antimicrobial resistance. Furthermore, the appropriate use of antimicrobials to ensure efficacy and the best possible outcome for the treatment of infections is regulated through the recommendations of antimicrobial stewardship. The present manuscript aims to give the current state of the art about the transmission of AMR bacteria, particularly methicillin-resistant S. aureus, ESBL-producing Enterobacteriaceae, and vancomycin-resistant Enterococcus spp., along with other ESKAPE bacteria, from animals to humans through the consumption of meat and meat products, with emphasis on pork meat and pork meat products, which are considered the most consumed worldwide.

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“…The damage caused by bacteria significantly affects humans and hinders their economic development. , Consequently, the battle to control harmful microorganisms and associated infectious diseases has received wide attention across the world. − As population density and global transport volume increase, emerging epidemics pose increased threats to society, thus resulting in significant challenges to humanity. , Therefore, antibacterial agents and materials have been investigated extensively.…”

Section: Introductionmentioning

confidence: 99%

Synthesis of a Low Metal-Corrosive and High-Antibacterial Effective Guanidine Salt Oligomer via Ion Exchange

Wang,

et al. 2024

ACS Appl. Polym. Mater.

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Polypentamethylene guanidine sulfate (PPGS), a cationic antibacterial agent with low metal corrosivity, was synthesized by replacing chloride ions in polypentamethylene guanidine hydrochloride (PPMG) with sulfate ions using anion exchange resins. The results of corrosion experiments at high temperatures and in an aqueous solution suggested that PPGS exhibited better corrosion resistance than PPMG. The synthesized PPGS exhibited lower thermal stability and degradation occurred through the removal of sulfate groups. It showed strong intrinsic antimicrobial characteristics, which could change the morphological structure and rupture cell membranes. Furthermore, the minimal inhibitory concentrations of PPGS against Escherichia coli, Staphylococcus aureus, Bacillus subtilis, and Candida albicans were approximately 8, 2, 16, and 12 ppm, respectively. Molecular simulations indicated that the positive charges accumulated on the PPGS surface can provide the driving force to attract bacteria with a negative charge on the cell membrane's phospholipid layer.

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Antibacterial peptides from seafood: A promising weapon to combat bacterial hazards in food

Cited by 15 publications

References 134 publications

Role of Extracts Obtained from Rainbow Trout and Sole Side Streams by Accelerated Solvent Extraction and Pulsed Electric Fields on Modulating Bacterial and Anti-Inflammatory Activities

Role of Extracts Obtained from Rainbow Trout and Sole Side Streams by Accelerated Solvent Extraction and Pulsed Electric Fields on Modulating Bacterial and Anti-Inflammatory Activities

Antimicrobial Resistance in Bacteria from Meat and Meat Products: A One Health Perspective

Synthesis of a Low Metal-Corrosive and High-Antibacterial Effective Guanidine Salt Oligomer via Ion Exchange

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