In vitro toxicity of reuterin, a potential food biopreservative

Fernández‐Cruz, María Luisa; Martín-Cabrejas, Izaskun; Palacio, José Pérez-del; Gaya, Pilar; Navarro, Caridad Díaz; Navas, José M.; Médina, Margarita; Arqués, Juan Luís

doi:10.1016/j.fct.2016.08.002

Cited by 15 publications

(11 citation statements)

References 27 publications

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“…The fate of reuterin and its degradation product is of importance for predicting the safety of the produce after washing ( Fernández-Cruz et al, 2016 ). The main antimicrobial component of the reuterin system, acrolein, is highly volatile, colorless, and may be present in many food, sometimes at high levels of more than 4.0 ng/g such as in potato chips fried in corn oil ( Watzek et al, 2012 ).…”

Section: Discussionmentioning

confidence: 99%

“…The main antimicrobial component of the reuterin system, acrolein, is highly volatile, colorless, and may be present in many food, sometimes at high levels of more than 4.0 ng/g such as in potato chips fried in corn oil ( Watzek et al, 2012 ). Acrolein is considered a highly cytotoxic compound after a single exposure, hence a tolerable daily intake of 0.75 mg/kg body weight/day was suggested ( Abraham et al, 2011 ; Fernández-Cruz et al, 2016 ; Zhang et al, 2018 ). In our study, between 0.6–1.6 mM and 0.1–0.7 mM of acrolein was lost during washing with ER and CR, respectively.…”

Section: Discussionmentioning

confidence: 99%

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Decontamination of Minimally-Processed Fresh Lettuce Using Reuterin Produced by Lactobacillus reuteri

et al. 2018

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Over the last years the demand for pre-washed, fresh-cut, and minimally-processed (MP) produce has increased. MP fresh vegetable are rapidly spoiled, whereas there is consumers’ concern about chemical disinfection treatments such as with chlorine. A promising antimicrobial is reuterin, a broad-spectrum-antimicrobial compound produced by food-grade Lactobacillus reuteri from glycerol. In aqueous solution, reuterin is a dynamic system consisting of 3-hydroxypropionaldehyde (3-HPA), its hydrate, its dimer as well as acrolein, which was recently identified as the main antimicrobial component of the system. Here, we tested the use of reuterin containing similar 3-HPA levels but different acrolein concentrations for decontaminating and preserving fresh-cut lettuce. Crude reuterin (CR) was produced by biotransformation of 600 mM glycerol using L. reuteri DSM 20016T. CR preparations were further incubated for 16 h at 50°C to produce enhanced reuterin (ER) with raised concentration of acrolein. Fresh-cut iceberg lettuce (Lactuca sativa) was washed using CR (1.5–1.9 mM acrolein) and ER (7.2–21.9 mM acrolein) solutions at 4°C, or sodium hypochloride (250 mg/L) and tap water, and compared with unwashed lettuce. Washed lettuce samples were packed under modified atmosphere (2% O2, 5% CO2, and 93% N2) and stored for 13 days at 4°C. Application of ER containing 12.1, 20.9, or 21.9 mM acrolein reduced the initial viable plate counts of Enterobacteriaceae (by 2.1–2.8 log CFU/g), and yeasts and molds (by 1.3–2.0 log CFU/g) when compared with unwashed samples. In contrast, reuterin solutions containing 7.2 mM acrolein, sodium hypochlorite and tap water only showed very limited and transient, or no effects on the cell loads of lettuce after washing and during storage. Visual assessment of leaves washed with ER showed acrolein concentration-dependent discoloration noticeable already after 3 days of storage for the highest acrolein concentrations. Discoloration became severe for all ER treatments after 7 days, while the other treatments preserved the aspect of washed lettuce. Our data show the predominant role of acrolein as the main antimicrobial component of the reuterin system for food biopreservation. Reuterin preparations with enhanced acrolein concentration of 12.1 mM and higher were effective to reduce plate counts of Enterobacteriaceae and yeasts and molds washed lettuce until day 7 but induced pronounced discoloration of lettuce.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Decontamination of Minimally-Processed Fresh Lettuce Using Reuterin Produced by Lactobacillus reuteri

et al. 2018

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“…It inhibits the substrate binding subunit B1 of ribonucleotide reductase, which catalyzes the reduction of ribonucleotides to their corresponding deoxyribonucleotides to inhibit DNA synthesis [73,74]. Due to its chemical properties and its antibacterial activity against food-borne pathogens and spoilage bacteria, reuterin has high potential as a food preservative [75]. As reported by Montiel et al, purified reuterin (10 AU/g) significantly inhibited L. monocytogenes growth in cold-smoked salmon kept under moderate or strong temperature abuse conditions [76].…”

Section: Natural Preservatives For Fishmentioning

confidence: 99%

Review on Natural Preservatives for Extending Fish Shelf Life

Mei

Xie

2019

Foods

193

120

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Fish is extremely perishable as a result of rapid microbial growth naturally present in fish or from contamination. Synthetic preservatives are widely used in fish storage to extend shelf life and maintain quality and safety. However, consumer preferences for natural preservatives and concerns about the safety of synthetic preservatives have prompted the food industry to search natural preservatives. Natural preservatives from microorganisms, plants, and animals have been shown potential in replacing the chemical antimicrobials. Bacteriocins and organic acids from bacteria showed good antimicrobial activities against spoilage bacteria. Plant-derived antimicrobials could prolong fish shelf life and decrease lipid oxidation. Animal-derived antimicrobials also have good antimicrobial activities; however, their allergen risk should be paid attention. Moreover, some algae and mushroom species can also provide a potential source of new natural preservatives. Obviously, the natural preservatives could perform better in fish storage by combining with other hurdles such as non-thermal sterilization processing, modified atmosphere packaging, edible films and coatings.

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“…Reuterin is a D-ribose analog generated by Lactobacillus reuteri during glycerol metabolism. It has a recognized antibacterial activity against food-borne pathogens and spoilage bacteria, with higher activity against Gram-negative bacteria than Gram-positive bacteria [163].…”

Section: Antimicrobial Antioxidant and Anti-browning Additivesmentioning

confidence: 99%

Edible Coating and Pulsed Light to Increase the Shelf Life of Food Products

et al. 2020

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The application of edible coatings (EC) in combination with pulsed light (PL) treatments represents an emerging approach for extending the shelf life of highly perishable but high value-added products, such as fresh-cut fruits and vegetables. The surface of these products would benefit from the protective effects of ECs and the PL decontamination capability. This review describes in detail the fundamentals of both EC and PL, focusing on the food engineering principles in the formulation and application of EC and the delivery of efficient PL treatments and the technological aspects related to the food characterization following these treatments and discussing the implementation of the two technologies, individually or in combination. The advantages of the combination of EC and PL are extensively discussed emphasizing the potential benefits that may be derived from their combination when preserving perishable foods. The downsides of combining EC and PL are also presented, with specific reference to the potential EC degradation when exposed to PL treatments and the screening effect of PL transmittance through the coating layer. Finally, the potential applications of the combined treatments to food products are highlighted, comparatively presenting the treatment conditions and the product shelf-life improvement.

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In vitro toxicity of reuterin, a potential food biopreservative

Cited by 15 publications

References 27 publications

Decontamination of Minimally-Processed Fresh Lettuce Using Reuterin Produced by Lactobacillus reuteri

Decontamination of Minimally-Processed Fresh Lettuce Using Reuterin Produced by Lactobacillus reuteri

Review on Natural Preservatives for Extending Fish Shelf Life

Edible Coating and Pulsed Light to Increase the Shelf Life of Food Products

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