Effect of high pressure on the antimicrobial activity and secondary structure of the bacteriocin nisin

Modugno, Chloé; Loupiac, Camille; Bernard, Antoine; Jossier, Audrey; Neiers, Fabrice; Perrier-Cornet, Jean-Marie; Simonin, Hélène

doi:10.1016/j.ifset.2018.01.006

Cited by 25 publications

(12 citation statements)

References 25 publications

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“…Similarly, combining HP at 500 MPa for 2 min at 20°C with 25 mg/L of nisin increased E. coli inactivation from 4 to 7 log reduction in carrot juice (Pokhrel et al, 2019). In contrast, Lee, Heinz, and Knorr (2003) found no synergism with this combination and the same degree of microbial inactivation was observed in liquid whole egg compared to HPP alone, which might be due to the food matrices (Sokołowska et al, 2012), pH of the product (Modugno et al., 2018), and application of low pressure level (Pokhrel et al, 2019). In the present study, for three levels of pressure, the addition of nisin at 100 mg/L enhanced the inactivation of L. innocua in green juice.…”

Section: Resultsmentioning

confidence: 94%

The effect of high‐pressure processing or thermosonication in combination with nisin on microbial inactivation and quality of green juice

Öner

2020

J. Food Process. Preserv.

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Section: Resultsmentioning

confidence: 94%

The effect of high‐pressure processing or thermosonication in combination with nisin on microbial inactivation and quality of green juice

Öner

2020

J. Food Process. Preserv.

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Section: Minimum Inhibitory Concentration (Mic)mentioning

confidence: 67%

“…Modugno et al (2018) [38] demonstrates that nisin antimicrobial activity is favoured around neutral pH, which our analyses were performed on. However, peptide activity can vary depending on microorganisms' type, peptide [38,39]. Thus, it is necessary to unite the antimicrobial activity of nisin with EDTA, optimizing it, against gram-negatives, where EDTA will bind metal ions to lipopolysaccharide layers of bacterial membrane [37,40].…”

Section: Minimum Inhibitory Concentration (Mic)mentioning

confidence: 67%

Nisin-Loaded Bacterial Cellulose: Evaluation of Its Antimicrobial Activity Stability

Santos¹,

Soeiro²,

Ataide³

et al. 2020

Preprint

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Nisin is a 3.4 kDa antimicrobial peptide, produced by Lactococcus lactis (ATCC 11454). This bacteriocin can inhibit spores gemination and gram-positive bacteria development and has gained visibility in therapeutic use. The bacterial cellulose (CB) has been considered an ideal material and with high quality applied in food and medical-pharmaceutical inputs. Because of all this benefits, it is important to know the system proceeding of CB with nisin. Therefore, it was realize nisin release profile analysis of CBs was performed; analysis of the minimum inhibitory concentration (MIC) of nisin against Escherichia coli ATCC 25922, Pseudomonas aeuroginosa ATCC 9721 and Staphylococus aureus ATCC 10390; antimicrobial stability test, for 100 days at different temperatures of 4º, 25º and 37 ° C against microorganisms: S. aureus e L. sakei. The results show that nisin is released by the CB in 4 hours of contact with medium and the MIC of nisin is 78 µg/mL for S. aureus, doesn’t have gram-negative inhibition. It had stability until 100 days against L. sakei and 60 days for S. aureus. The system proved to be efficient and CB potentiated the antimicrobial action of nisin, acting as a selective barrier for other compounds present in the standard solution, serving as protection of the peptide at different temperatures. The CB loading system can be an ideal antimicrobial stability system for nisin.

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“…The advantage of using bacteriocins is that they are added to the product at a very low concentration, and consequently, they have no adverse effects on the sensory quality, which is paramount in commercial products. Albeit nisin can be exposed to loss of part of its antimicrobial activity due to HP treatment (Modugno et al., 2018). Sulfites and nitrites are effective antimicrobials commonly used in meat products that exert a hurdle to microbial growth of spoilage and pathogen bacteria.…”

Section: Applications Of Hpp In the Meat Industrymentioning

confidence: 99%

High‐pressure processing of meat: Molecular impacts and industrial applications

Bolumar

Orlien

Sikes

et al. 2020

Comp Rev Food Sci Food Safe

112

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High‐pressure processing (HPP) has been the most adopted nonthermal processing technology in the food industry with a current ever‐growing implementation, and meat products represent about a quarter of the HPP foods. The intensive research conducted in the last decades has described the molecular impacts of HPP on microorganisms and endogenous meat components such as structural proteins, enzyme activities, myoglobin and meat color chemistry, and lipids, resulting in the characterization of the mechanisms responsible for most of the texture, color, and oxidative changes observed when meat is submitted to HPP. These molecular mechanisms with major effect on the safety and quality of muscle foods are comprehensively reviewed. The understanding of the high pressure–induced molecular impacts has permitted a directed use of the HPP technology, and nowadays, HPP is applied as a cold pasteurization method to inactive vegetative spoilage and pathogenic microorganisms in ready‐to‐eat cold cuts and to extend shelf life, allowing the reduction of food waste and the gain of market boundaries in a globalized economy. Yet, other applications of HPP have been explored in detail, namely, its use for meat tenderization and for structure formation in the manufacturing of processed meats, though these two practices have scarcely been taken up by industry. This review condenses the most pertinent‐related knowledge that can unlock the utilization of these two mainstream transformation processes of meat and facilitate the development of healthier clean label processed meats and a rapid method for achieving sous vide tenderness. Finally, scientific and technological challenges still to be overcome are discussed in order to leverage the development of innovative applications using HPP technology for the future meat industry.

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Effect of high pressure on the antimicrobial activity and secondary structure of the bacteriocin nisin

Cited by 25 publications

References 25 publications

The effect of high‐pressure processing or thermosonication in combination with nisin on microbial inactivation and quality of green juice

The effect of high‐pressure processing or thermosonication in combination with nisin on microbial inactivation and quality of green juice

Nisin-Loaded Bacterial Cellulose: Evaluation of Its Antimicrobial Activity Stability

High‐pressure processing of meat: Molecular impacts and industrial applications

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