Natural Food Preservatives Against Microorganisms

Barberis, S; Quiroga, Héctor G.; Barcia, Cristina; Talia, Juan Manuel; Debattista, Nora B.

doi:10.1016/b978-0-12-814956-0.00020-2

Cited by 23 publications

(21 citation statements)

References 166 publications

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“…There is a wide diversity of natural product classes that have been used as antimicrobial and antioxidant agents in foods. For instance, phenolic compounds (flavonoids, tannins, floroglucinols, polyphenols), organic acids, essential oils, consisting of monoterpenoids and phenylpropanoids, alkaloids, saponins, peptides and thiols are the most commonly used [97,99,100,104,105,106]. An increasing list of essential oils has been considered as Generally Recognized as Safe (GRAS) by the Food and Drug Administration (FDA) to be used as synthetic flavoring substances and adjuvants (e.g.…”

Section: Food Preservative Applications Of Anacardium Plantsmentioning

confidence: 99%

Anacardium Plants: Chemical,Nutritional Composition and Biotechnological Applications

et al. 2019

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Anacardium plants are native to the American tropical regions, and Anacardium occidentale L. (cashew tree) is the most recognized species of the genus. These species contain rich secondary metabolites in their leaf and shoot powder, fruits and other parts that have shown diverse applications. This review describes the habitat and cultivation of Anacardium species, phytochemical and nutritional composition, and their industrial food applications. Besides, we also discuss the secondary metabolites present in Anacardium plants which display great antioxidant and antimicrobial effects. These make the use of Anacardium species in the food industry an interesting approach to the development of green foods.

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Section: Food Preservative Applications Of Anacardium Plantsmentioning

confidence: 99%

Anacardium Plants: Chemical,Nutritional Composition and Biotechnological Applications

et al. 2019

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“…Thus, several emerging biotechnologies based on bacteriophages and endolysins, inhibitors, and antagonists of bacterial quorum sensing, and antimicrobial agents from natural sources were actively researched (3)(4)(5)(6). However, these technologies have shown several limitations such as low solubility, cytotoxicity, instability, undesirable flavors, and interactions with food components (2,7).…”

Section: Introductionmentioning

confidence: 99%

“…Food products can suffer undesirable microbial contamination that alter their sensory, physical-chemical and nutritional properties, causing their deterioration and significant economic losses. Furthermore, some microorganisms can cause foodborne illness ( 1 , 2 ).…”

Section: Introductionmentioning

confidence: 99%

Biosynthesis of a Novel Antibacterial Dipeptide, Using Proteases From South American Native Fruits, Useful as a Food Preservative

et al. 2021

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Antiacanthain and granulosain are the partially purified proteolytic extracts from the South American native fruits of Bromelia antiacantha (Bertol. ) and Solanum granuloso leprosum, respectively. The aim of this work was to compare the ability of both soluble and immobilized antiacanthain and granulosain f or the synthesis of Z-Tyr-Val-OH, a novel antibacterial dipeptide, in different reaction systems formed by almost anhydrous organic solvents (Xw: 1 × 10−5) and several percentages of immiscible organic solvents in 100 mM Tris(hydroxymethyl)aminomethane hydrochloride buffer pH 8.0. Soluble antiacanthain in half of the 24 different organic biphasic media showed higher catalytic potential than in 100 mM Tris(hydroxymethyl)aminomethane hydrolchloride buffer pH 8.0. Soluble granulosain showed lower catalytic potential in all liquid-liquid biphasic media than in the same buffer. However, 50% (v/v) ethyl ethanoate in 100 mM Tris(hydroxymethyl)aminomethane hydrolchloride buffer pH 8.0 allowed to express the highest catalytic potential of both soluble enzymes. In 50% v/v ethyl ethanoate, soluble antiacanthain and granulosain catalyzed the synthesis of Z-Tyr-Val-OH with 72 ± 0.15 and 60 ± 0.10% maximal peptide yields, respectively. Multi-point immobilization in glyoxyl-silica did not lead to better peptide yields than soluble enzymes, in that liquid-liquid biphasic medium under the same reaction conditions. Soluble and glyoxyl-silica immobilized antiacanthain in almost anhydrous ethyl ethanoate (Xw: 1 × 10−5) were able to retain 17.3 and 45% of the initial proteolytic activity of antiacanthain in 100 mM Tris hydrolchloride buffer pH 8.0, respectively, at 40°C under agitation (200 rpm). Soluble and glyoxyl-silica immobilized granulosain were inactivated under the same reaction conditions. Glyoxyl-silica immobilized antiacanthain showed to be a robust biocatalyst in almost anhydrous ethyl ethanoate (Xw: 1 × 10−5), eliciting the best peptide yield (75 ± 0.13%). The synthesis reaction of Z-Tyr-Val-OH could not proceed when soluble antiacanthain was used under the same conditions. Both peptidases only catalyzed the synthesis reaction under kinetic control, using activated acyl donor substrates. Finally, this work reports a novel broad-spectrum antibacterial peptide that significantly decreased (p ≤ 0.05) the specific growth rates of Gram positive and Gram negative microorganisms at very low concentrations (≥15 and 35 μg/ml, respectively); contributing with a new safe food preservative of applying for different food systems.

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“…Food preservatives are usually used to inhibit or prevent food spoilage caused by spoilage and pathogenic microorganisms and, consequently, improve food safety and prolong the shelf life of food ( 1 ). The growing consumer demand for foods that are safe, minimally processed, and free from chemical additives have posed great challenges to the food industry ( 2 ). The preservation of foods by natural and biological methods, such as biopreservation, is a relatively approved method to resolve current food-related issues ( 3 ).…”

Section: Introductionmentioning

confidence: 99%

In Silico Analysis Highlights the Diversity and Novelty of Circular Bacteriocins in Sequenced Microbial Genomes

et al. 2020

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Consumer demand for “fresh food” with no chemical preservatives has prompted researchers to pay more attention to natural antimicrobial peptides such as bacteriocins. Nisin is currently the most widely used food biopreservative among the bacteriocins; however, its applications are restricted due to its low stability at neutral and alkaline pH values. Circular bacteriocins have potent antimicrobial activity against foodborne pathogens, show exceptional stability, and have great potential to be developed as biopreservatives. Here, we take advantage of the precursor peptides of 15 reported circular bacteriocins to devise an in silico approach to identify potential circular bacteriocins in sequenced microbial genomes. A total of nearly 7,000 putative precursor peptides were identified from 86 species of bacteria and further classified into 28 groups based on their amino acid similarity. Among the groups, 19 showed low similarity (less than 50%) to any known precursor peptide of circular bacteriocins. One novel circular bacteriocin in group 11, cerecyclin, showed the highest identity (34%) to the known circular bacteriocin enterocin NKR-5-3B and was selected for verification. Cerecyclin showed antimicrobial activity against several Gram-positive bacteria, inhibited the outgrowth of Bacillus cereus spores, and did not exhibit hemolysis activity. Moreover, it showed 4-fold- to 8-fold-higher antimicrobial activity against B. cereus and Listeria monocytogenes than nisin A. Cerecyclin also had increased stability compared to nisin A under neutral or alkaline conditions. This work not only identified a promising food biopreservative but also provided a rich source for novel circular bacteriocins. IMPORTANCE Circular bacteriocins are promising biopreservatives, and it is important to identify more novel circular bacteriocins to enhance the current arsenal of antimicrobials. In this study, we used an in silico approach to identify a large number of novel circular bacteriocins and classified these bacteriocins into 28 groups rather than the 2 groups that were described in previous studies. Nineteen groups were novel and had low similarity (less than 50%) to any known precursor peptides of circular bacteriocins; this finding greatly expands the awareness of the novelty and diversity of circular bacteriocins. A novel circular bacteriocin which we named cerecyclin was identified in the B. cereus group; this circular bacteriocin had great antimicrobial activity against some foodborne pathogens and showed extreme stability. This study not only identified a promising food biopreservative but also provided a rich source for the identification of novel circular bacteriocins and the development of new biopreservatives.

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Natural Food Preservatives Against Microorganisms

Cited by 23 publications

References 166 publications

Anacardium Plants: Chemical,Nutritional Composition and Biotechnological Applications

Anacardium Plants: Chemical,Nutritional Composition and Biotechnological Applications

Biosynthesis of a Novel Antibacterial Dipeptide, Using Proteases From South American Native Fruits, Useful as a Food Preservative

In Silico Analysis Highlights the Diversity and Novelty of Circular Bacteriocins in Sequenced Microbial Genomes

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