Application of bacteriocins in vegetable food biopreservation

Settanni, Luca; Corsetti, Aldo

doi:10.1016/j.ijfoodmicro.2007.09.001

Cited by 367 publications

(189 citation statements)

References 141 publications

Supporting

Mentioning

179

Contrasting

Unclassified

Order By: Relevance

“…''Natural'' and ''traditional'' foods, processed without any added chemical preservative, are becoming more and more attractive [42]. When chemical preservatives are used, the low levels used to avoid health implications expose the food-makers to a risk of poor stability and microbial contamination of the final products, since several microorganisms (pathogens and spoilage agents) may acquire a resistance [47].…”

Section: Introductionmentioning

confidence: 99%

Chemical Composition and Antibacterial Potential of Artemisia arborescens L. Essential Oil

et al. 2010

View full text Add to dashboard Cite

This study was undertaken to characterize the essential oil (EO) of Artemisia arborescens growing wild in Sicily. EO, extracted by steam distillation, was examined for its chemical composition and for its capability to inhibit some food-borne pathogen bacteria. A total of 43 compounds (13 monoterpene hydrocarbons, 14 oxygenated monoterpenes, 10 sesquiterpene hydrocarbons, three oxygenated sesquiterpenes and less amount of other three compounds), which account 93.73% of the total oil, were identified by gas chromatography and gas chromatography-mass spectrometry. Oxygenated monoterpenes (57.32%) constituted the main fraction, with b-thujone as the main compound (45.04%), followed by the sesquiterpene hydrocarbon chamazulene (22.71%). Undiluted EO showed a large inhibition spectrum against strains of Listeria monocytogenes (34 out of 44), whilst it was ineffective against enterobacteria and salmonellas. The minimum inhibition concentration (MIC) was evaluated for the two most sensitive strains (L. monocytogenes 186 and 7BO) at two cellular concentrations (10 6 and 10 7 CFU ml -1 ). The lowest MIC (0.625 ll ml -1 , dilution of oil with acetone) was found for strain L. monocytogenes 186 at 10 6 CFU ml -1 .

show abstract

Section: Introductionmentioning

confidence: 99%

Chemical Composition and Antibacterial Potential of Artemisia arborescens L. Essential Oil

et al. 2010

View full text Add to dashboard Cite

show abstract

“…Nisin; Danisco, UK) [2]. There have been a number of candidate AMPs in clinical development for microbial infections (reviewed in [3]).…”

Section: Introductionmentioning

confidence: 99%

High content analysis to determine cytotoxicity of the antimicrobial peptide, melittin and selected structural analogs

et al. 2011

View full text Add to dashboard Cite

Antimicrobial peptides (AMPs) are naturally occurring entities with potential as pharmaceutical candidates and/or food additives. They are present in many organisms including bacteria, insects, fish and mammals. While their antimicrobial activity is equipotent with many commercial antibiotics, current limitations are poor pharmacokinetics, stability and potential toxicology issues. Most elicit antimicrobial action via perturbation of bacterial membranes. Consequently, associated cytotoxicity in human cells is reflected by their capacity to lyse erythrocytes. However, more rigorous toxicological assessment of AMPs is required in order to predict potential failure at a later stage of development. We describe a high-content analysis (HCA) screening protocol recently established for determination and prediction of safety in pharmaceutical drug discovery. HCA is a powerful, multi-parameter bioanalytical tool that amalgamates the actions of fluorescence microscopy with automated cell analysis software in order to understand multiple changes in cellular health. We describe the application of HCA in assessing cytotoxicity of the cytolytic α-helical peptide, melittin, and selected structural analogues. The data shows that structural modification of melittin reduces its cytotoxic action and that HCA is suitable for rapidly identifying cytotoxicity.

show abstract

“…At present, there are many attempts to incorporate bacteriocin into food processing and products. 1,2) Bacteriocins are generally grouped into three major classes. 3) Class II and III bacteriocins are composed of general amino acids.…”

mentioning

confidence: 99%

Identification of the Nukacin KQU-131, a New Type-A(II) Lantibiotic Produced byStaphylococcus hominisKQU-131 Isolated from Thai Fermented Fish Product (Pla-ra)

Wilaipun

Zendo

Okuda

et al. 2008

Bioscience, Biotechnology, and Biochemistry

View full text Add to dashboard Cite

Staphylococcus hominis KQU-131, isolated from Thai fermented marine fish, produces a heat stable bacteriocin. Structural and genetic analysis indicated that the bacteriocin is a variant of nukacin ISK-1, a type-A(II) lantibiotic, and we termed the bacteriocin nukacin KQU-131. There were three different amino acid residues between nukacin ISK-1 and nukacin KQU-131, one residue in the leader peptide and the other two in the mature peptide.

show abstract

Application of bacteriocins in vegetable food biopreservation

Cited by 367 publications

References 141 publications

Chemical Composition and Antibacterial Potential of Artemisia arborescens L. Essential Oil

Chemical Composition and Antibacterial Potential of Artemisia arborescens L. Essential Oil

High content analysis to determine cytotoxicity of the antimicrobial peptide, melittin and selected structural analogs

Identification of the Nukacin KQU-131, a New Type-A(II) Lantibiotic Produced byStaphylococcus hominisKQU-131 Isolated from Thai Fermented Fish Product (Pla-ra)

Contact Info

Product

Resources

About