Effect of hydrolysis and microwave treatment on the antibacterial activity of native bovine milk lactoferrin against Cronobacter sakazakii

Harouna, S.; Franco, Indira; Carramiñana, Juan J.; Blázquez, Arturo; Abad, Inés; Pérez, María Dolores; Calvo, Miguel; Sánchez, Lourdes

doi:10.1016/j.ijfoodmicro.2019.108495

Cited by 21 publications

(13 citation statements)

References 61 publications

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“…The combined use of the LF hydrolysates with microwave heating demonstrated an increased inhibitory properties and inhibition of C. sakazakii after treatment at 450 W for 5 s (42 °C) and 550 W for 5 s (50 °C). Low intensity microwave treatment maintained product properties and enhanced the antibacterial activity of LF hydrolysates obtained with pepsin, chymosin and microbial rennet against C. sakazakii [23].…”

Section: The Use Of Lactoferrin In the Food Industrymentioning

confidence: 92%

Lactoferrin: properties and application. A review

Bobreneva

Rokhlova

2021

Teor. prakt. pererab. mâsa (Print)

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The current state, prospects for using and priorities in studying multifunctional protein lactoferrin (LF) in the food industry are discussed. Over the last decades, the studies of iron-binding, antibacterial, antiviral and antiparasitic properties of this representative of transferrins have determined quite a wide sphere of its use. The data on the lactoferrin composition, structure and activity are presented. The authors describe the modern methods for lactoferrin extraction and production from dairy raw materials both in the domestic and foreign productions using chromatographic methods for extraction and membrane methods for production. The practical experience in its application for food production, in particular, for meat and fermented dairy products, child and sports nutrition is discussed. An effect of technological process parameters in food production on the LF activity is highlighted. The study analyses an influence of new processing technologies such as high pressure or pulsed electric field in combination with classic methods for thermal processing and drying on the structure and activity of lactoferrin in food. The reviewed studies show that the use of lactoferrin in the meat industry, especially, in finished meat products, has limitations. The data presented in the review suggest a need for searching ways of lactoferrin introduction into meat systems to obtain functional products. One of the top-priority method for LF incorporation into meat products is LF encapsulation as one of the production stages.

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Section: The Use Of Lactoferrin In the Food Industrymentioning

confidence: 92%

Lactoferrin: properties and application. A review

Bobreneva

Rokhlova

2021

Teor. prakt. pererab. mâsa (Print)

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“…In particular, LF is being used as a supplement in infant milk products to mimic the composition of human milk and enhance child defences (Telang, 2018). Moreover, the presence of LF can be useful to prevent the contamination of infant formula with some pathogens, such as C. sakazakii (Harouna et al, 2020). The high affinity of LF for bacterial LPS is well known and, consequently, bovine LF can be contaminated with this endotoxin, as it is isolated from milk that contains a wide variety of bacteria (Drago-Serrano, De La Garza-Amaya, Luna, & Campos-Rodríguez, 2012).…”

Section: Antibacterial Activity Of Lactoferrin Against C Sakazakiimentioning

confidence: 99%

“…C. sakazakii requires cellular structures to multiply and invade the intestine (Kim et al, 2010), stage that is considered critical to the disease pathogenesis (Giri et al, 2012). There are some evidences supporting that the addition of natural antimicrobials, such as LF, can avoid the growth of C. sakazakii in reconstituted powdered infant formula (Harouna et al, 2020). It has been reported that the glycans present in milk, similar to the carbohydrates of the cell surface, interfere with the adhesion of bacteria to cells by binding to pathogens (Newburg, Ruiz-Palacios, & Morrow, 2005).…”

Section: Introductionmentioning

confidence: 99%

Protective Effect of Bovine Lactoferrin Against Cronobacter Sakazakii in Human Intestinal Caco-2/Tc7 Cells

Sánchez

Abad²,

Sangüesa³

et al. 2022

SSRN Journal

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“…This inhibitory mechanism explains why LF is more effective against Gram-positive than Gram-negative bacteria, which have an outer membrane (Al-Marzoqi et al, 2015). LF can also interact with major components in the outer membrane of bacteria due to its high cationic charge, disrupting the cell integrity and causing cell lysis (Drago-Serrano et al, 2017;Harouna et al, 2020;Sarhadi et al, 2020). An investigation into the activity of LF against methicillin-resistant Staphylococcus epidermidis biofilm showed a high elimination of attached biofilm on glass surface at a treatment dose of 2.5 mg/ml according to the incubation time (Quintieri et al, 2020).…”

Section: Lf and Xylitolmentioning

confidence: 99%

Promising strategies to control persistent enemies: Some new technologies to combat biofilm in the food industry—A review

Mevo

Ashrafudoulla

Mizan

et al. 2021

Comp Rev Food Sci Food Safe

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Biofilm is an advanced form of protection that allows bacterial cells to withstand adverse environmental conditions. The complex structure of biofilm results from genetic-related mechanisms besides other factors such as bacterial morphology or substratum properties. Inhibition of biofilm formation of harmful bacteria (spoilage and pathogenic bacteria) is a critical task in the food industry because of the enhanced resistance of biofilm bacteria to stress, such as cleaning and disinfection methods traditionally used in food processing plants, and the increased food safety risks threatening consumer health caused by recurrent contamination and rapid deterioration of food by biofilm cells. Therefore, it is urgent to find methods and strategies for effectively combating bacterial biofilm formation and eradicating mature biofilms. Innovative and promising approaches to control bacteria and their biofilms are emerging. These new approaches range from methods based on natural ingredients to the use of nanoparticles. This literature review aims to describe the efficacy of these strategies and provide an overview of recent promising biofilm control technologies in the food processing sector.

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Effect of hydrolysis and microwave treatment on the antibacterial activity of native bovine milk lactoferrin against Cronobacter sakazakii

Cited by 21 publications

References 61 publications

Lactoferrin: properties and application. A review

Lactoferrin: properties and application. A review

Protective Effect of Bovine Lactoferrin Against Cronobacter Sakazakii in Human Intestinal Caco-2/Tc7 Cells

Promising strategies to control persistent enemies: Some new technologies to combat biofilm in the food industry—A review

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