Antimicrobial biodegradable food packaging impregnated with Bacteriocin 7293 for control of pathogenic bacteria in pangasius fish fillets

Woraprayote, Weerapong; Pumpuang, Laphaslada; Tosukhowong, Amonlaya; Zendo, Takeshi; Sonomoto, Kenji; Benjakul, Soottawat; Visessanguan, Wonnop

doi:10.1016/j.lwt.2017.10.026

Cited by 69 publications

(37 citation statements)

References 36 publications

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“…For example, cellulosic films enriched with bifidocin, have been adequate to protect Spanish mackerel fillets against certain bacteria during storage (Liu et al., 2019). Also, bacteriocin coated polylactic acid films protected pangasius fish fillets against Pseudomonas aeruginosa , Aeromonas hydrophila , E. coli, and Salmonella Typhimurium (Woraprayote et al., 2018).…”

Section: Introductionmentioning

confidence: 99%

Films based on Pectin, Gellan, EDTA, and bacteriocin‐like compounds produced by Streptococcus infantarius for the bacterial control in fish packaging

Pérez-Arauz

Rodríguez-Hernández

López-Cuellar

et al. 2020

J Food Process Preserv

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A fish‐packaging film was prepared with 0.4% gellan gum (GG), 2% citrus pectin (CP), 0.75% glycerol, EDTA 1 mM, and 50 arbitrary‐units (AU)/ml of antimicrobial‐activity supernatants (AS) from Streptococcus infantarius cultures containing bacteriocin‐like compounds of 5–10 kDa. The formulation was based on a minimum inhibitory condition (AS, 50 AU/ml; EDTA, 1 mM; CP, 0.1%; GG, 0.05%) for 105 CFU/well of Escherichia coli, Staphylococcus aureus or Listeria monocytogenes growing in BHI at 35°C, 24 hr. The films entirely inhibited the growth of the three bacteria in two model fish media, containing trout or tilapia, at two incubation‐conditions: 9°C, 90% RH, 30‐day; and 35°C, 35% RH, 7‐day. Furthermore, wrapped fresh‐fillets of trout or tilapia exhibited the lowest total‐aerobes counts, 8 × 106–1 × 107 CFU/g, after 7‐day‐incubation at accelerated conditions (25 ± 2°C, 60 ± 10% RH), showing the film‐potential. The film‐physical‐mechanical properties (Young’s modulus; elongation and stress at break; oxygen and water vapor permeability) were slightly affected by the EDTA‐AS contents. Practical applications Development of a biodegradable‐film based on citrus pectin, and gellan gum, enriched with EDTA and antimicrobial substances produced by Streptococcus infantarius, for hindering the growth of pathogen bacteria (i.e., Escherichia coli, Staphylococcus aureus, and Listeria monocytogenes) and total aerobes that would contaminate and/or deteriorate fresh fish, like trout and tilapia.

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Section: Introductionmentioning

confidence: 99%

Films based on Pectin, Gellan, EDTA, and bacteriocin‐like compounds produced by Streptococcus infantarius for the bacterial control in fish packaging

Pérez-Arauz

Rodríguez-Hernández

López-Cuellar

et al. 2020

J Food Process Preserv

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“…LAB bacteriocins do not significantly change the microflora of the human gastrointestinal tract [ 8 , 9 ]. Moreover, they are inactivated by gut proteases, active within narrow or wide range of pH, heat-stable and their biosynthetic gene cluster is often plasmid-borne, enabling the use of genetic engineering approaches in improving production [ 10 – 14 ]. Studies have shown that heterologous expression of bacteriocin genes in robust hosts such as Escherichia coli and yeast is one of the approaches that can be employed in enhancing bacteriocin production [ 15 , 16 ].…”

Section: Introductionmentioning

confidence: 99%

Characterization, yield optimization, scale up and biopreservative potential of fermencin SA715, a novel bacteriocin from Lactobacillus fermentum GA715 of goat milk origin

Wayah

Philip

2018

Microb Cell Fact

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BackgroundEmergence of antibiotic resistance and growing consumer trend towards foods containing biopreservatives stimulated the search for alternative antimicrobials. This research is aimed at characterizing, investigating the mechanism of action, scale up optimization and evaluating the biopreservative potential of a bacteriocin from Lactobacillus fermentum.ResultsFermencin SA715 is a novel, broad-spectrum, non-pore-forming and cell wall-associated bacteriocin isolated from L. fermentum GA715 of goat milk origin. A combination of hydrophobic interaction chromatography, solid-phase extraction and reversed-phase HPLC was necessary for purification of the bacteriocin to homogeneity. It has a molecular weight of 1792.537 Da as revealed by MALDI-TOF mass spectrometry. Fermencin SA715 is potent at micromolar concentration, possesses high thermal and pH stability and inactivated by proteolytic enzymes thereby revealing its proteinaceous nature. Biomass accumulation and production of fermencin SA715 was optimum in a newly synthesized growth medium. Fermencin SA715 did not occur in the absence of manganese(II) sulphate. Tween 80, ascorbic acid, sodium citrate and magnesium sulphate enhanced the production of fermencin SA715. Sucrose is the preferred carbon source for growth and bacteriocin production. Sodium chloride concentration higher than 1% suppressed growth and production of fermencin SA715. Optimum bacteriocin production occurred at 37 °C and pH 6–7. Scale up of fermencin SA715 production involved batch fermentation in a bioreactor at a constant pH of 6.5 which resulted in enhanced production. Fermencin SA715 doubled the shelf life and improved the microbiological safety of fresh banana. Bacteriocin application followed by refrigeration tripled the shell life of banana.ConclusionsThis study reveals the huge potential of fermencin SA715 as a future biopreservative for bananas and reveals other interesting characteristics which can be exploited in the preservation of other foods. Furthermore insights on the factors influencing the production of fermencin SA715 have been revealed and optimized condition for its production has been established facilitating future commercial production.

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“…Moreover, the composite film containing bacteriocins is also used to protect the safety and quality of meat products, such as the films combined with pediocin, cellulose acetate and acetone P.A. (Santiago‐Silva et al., 2009) and poly(lactic acid)/sawdust particle biocomposite film (PLA/SP) compound with bacteriocin 7293 (Woraprayote et al., 2018). Incidentally, bacteriocin‐producing bacteria were directly added to meat products in some studies.…”

Section: Potential Applications Of Bacteriocins In Three Different Fomentioning

confidence: 99%

“…Taking into account the antibacterial activity of bacteriocins, strategies of application of bacteriocins into food industries were implemented. Bacteriocins can target foodborne pathogens present in food, such as Listeria monocytogenes (Gao, Li, Li, & Zhang, 2016; Mohamed, Elnawawi, & Yousef, 2011; Molinos et al., 2009) and Staphylococcus aureus (Bali, Panesar, & Bera, 2016; Lozo et al., 2017; Woraprayote et al., 2018).…”

Section: Introductionmentioning

confidence: 99%

Mining, heterologous expression, purification, antibactericidal mechanism, and application of bacteriocins: A review

Cui

Luo

Wang

et al. 2020

Comp Rev Food Sci Food Safe

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Bacteriocins are generally considered as low‐molecular‐weight ribosomal peptides or proteins synthesized by G+ and G− bacteria that inhibit or kill other related or unrelated microorganisms. However, low yield is an important factor restricting the application of bacteriocins. This paper reviews mining methods, heterologous expression in different systems, the purification technologies applied to bacteriocins, and identification methods, as well as the antibacterial mechanism and applications in three different food systems. Bioinformatics improves the efficiency of bacteriocins mining. Bacteriocins can be heterologously expressed in different expression systems (e.g., Escherichia coli, Lactobacillus, and yeast). Ammonium sulfate precipitation, dialysis membrane, pH‐mediated cell adsorption/desorption, solvent extraction, macroporous resin column, and chromatography are always used as purification methods for bacteriocins. The bacteriocins are identified through electrophoresis and mass spectrum. Cell envelope (e.g., cell permeabilization and pore formation) and inhibition of gene expression are common antibacterial mechanisms of bacteriocins. Bacteriocins can be added to protect meat products (e.g., beef and sausages), dairy products (e.g., cheese, milk, and yogurt), and vegetables and fruits (e.g., salad, apple juice, and soybean sprouts). The future research directions are also prospected.

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Antimicrobial biodegradable food packaging impregnated with Bacteriocin 7293 for control of pathogenic bacteria in pangasius fish fillets

Cited by 69 publications

References 36 publications

Films based on Pectin, Gellan, EDTA, and bacteriocin‐like compounds produced by Streptococcus infantarius for the bacterial control in fish packaging

Films based on Pectin, Gellan, EDTA, and bacteriocin‐like compounds produced by Streptococcus infantarius for the bacterial control in fish packaging

Characterization, yield optimization, scale up and biopreservative potential of fermencin SA715, a novel bacteriocin from Lactobacillus fermentum GA715 of goat milk origin

Mining, heterologous expression, purification, antibactericidal mechanism, and application of bacteriocins: A review

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