Nisin: From a structural and meat preservation perspective

Wu, Jiajia; Zang, Mingwu; Wang, Shouwei; Zhao, Bing; Bai, Jing; Xu, Chenchen; Shi, Yuxuan; Qiao, Xianliang

doi:10.1016/j.fm.2022.104207

Cited by 22 publications

(13 citation statements)

References 62 publications

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“…For example, the group of microcystins produced by cyanobacterial blooms in freshwater lakes are naturally occurring cyclic peptides that can be harmful to animals (Figure 1a, left) [7] . More positively, the pentacyclic peptide nisin is commonly used as an additive in processed cheeses, meat products, canned foods, and beverages to extend shelf life, as it inhibits the growth of a wide range of gram‐positive bacteria (Figure 1a, middle) [8] . This naturally occurring molecule, produced by certain strains of the bacteria Lactococcus lactis , is thus regularly consumed by most people without their awareness that they take in a cyclic peptide (see label E234 on food products).…”

Section: Fascinating Cyclic Peptides From Naturementioning

confidence: 99%

Cyclic Peptides for Drug Development

Ji,

Nielsen,

Heinis

2023

Angew Chem Int Ed

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Cyclic peptides are fascinating molecules abundantly found in nature and exploited as molecular format for drug development as well as other applications, ranging from research tools to food additives. Advances in peptide technologies made over many years through improved methods for synthesis and drug development have resulted in a steady stream of new drugs, with an average of around one cyclic peptide drug approved per year. Powerful technologies for screening random peptide libraries, and de novo generating ligands, have enabled the development of cyclic peptide drugs independent of naturally derived molecules and now offer virtually unlimited development opportunities. In this review, we feature therapeutically relevant cyclic peptides derived from nature and discuss the unique properties of cyclic peptides, the enormous technological advances in peptide ligand development in recent years, and current challenges and opportunities for developing cyclic peptides that address unmet medical needs.

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Section: Fascinating Cyclic Peptides From Naturementioning

confidence: 99%

Cyclic Peptides for Drug Development

Ji,

Nielsen,

Heinis

2023

Angew Chem Int Ed

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“…The thick peptidoglycan layer of Gram‐positive bacteria contains a higher concentration of lipid II, rendering them more vulnerable to nisin. In contrast, the thinner cell wall of Gram‐negative bacteria features a lower concentration of lipid II, making them less susceptible to this antimicrobial peptide (Booth & Lewis, 2019; Wu et al., 2023).…”

Section: Resultsmentioning

confidence: 99%

Antibacterial properties of peptides from chia (Salvia hispanica L.) applied to pork meat preservation

León Madrazo,

Segura Campos

2023

Journal of Food Science

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Chia‐derived peptides might represent a novel alternative to conventional preservatives in food. Despite the antibacterial potential of these molecules, their food application is still limited. This study aimed to evaluate chia‐derived peptides' antibacterial and antibiofilm potential in food preservation. The peptides YACLKVK, KLKKNL, KLLKKYL, and KKLLKI were synthesized, and their antibacterial activity against Listeria monocytogenes, Staphylococcus aureus, Enterococcus faecalis, Escherichia coli, and Salmonella Enteritidis was evaluated through microdilution tests. A bacterial killing kinetic assay determined bacterial growth over time. The ability to prevent and eradicate S. aureus biofilm was assessed by crystal violet staining. The hemolytic and cytotoxic activities were determined in human red blood cells and fibroblasts using free hemoglobin detection and (3‐(4,5‐dimethylthiazol‐2‐yl)‐2,5‐diphenyl tetrazolium bromide) assays, respectively. Finally, a microbial challenge was performed on meat samples inoculated with L. monocytogenes and S. Enteritidis to determine their inhibitory effects on pork meat. Results showed the potential antibacterial activity of these peptides, with minimum inhibitory concentrations ranging from 0.23 to 5.58 mg/mL. Biofilm inhibition percentages were above 40%, and eradication percentages were lower than 20%. In vitro assays in human red blood cells and fibroblasts demonstrated that peptides are not hemolytic or cytotoxic agents. In microbiological challenge testing, KKLLKI showed the most promising antibacterial effects against S. Enteritidis on refrigerated pork meat samples. These findings suggest that chia‐derived peptides have the potential as natural food preservatives due to their antibacterial and antibiofilm properties. Notably, KKLLKI demonstrated promising antibacterial effects against Salmonella spp. on a complex food matrix, such as pork meat.Practical ApplicationChia‐derived peptides can be a safer alternative to synthetic preservatives in the food industry because the latter may be detrimental to human health. Salmonella spp. growth on chilled pork meat was shown to be inhibited by the peptide KKLLKI, indicating that the use of these peptides may offer a more secure and natural alternative to synthetic preservatives.

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“…When comparing WMOP and MOPE samples at concentrations of 1% and 2% to control samples (MOPE and WMOP) after 3, 5, and 7 days of storage, a prominent reduction in total phenolic content (p < 0.05) was noted. This study has shown that higher amounts of bioactive chemicals and antioxidant capacity can help reduce bacterial action in meat products, extending their shelf-life (Rebezov et al, 2022;Wu et al, 2023;Ahmed et al 2023). As a result, these factors may be responsible for this reduction.…”

Section: Antimicrobial Activity Of Mo Leavesmentioning

confidence: 89%

In vitro study of antioxidant and antimicrobial potential of Moringa oleifera leaves as a green food preservative in chicken burger

Kashif,

Naz,

Usman

et al. 2024

ANST

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Moringa oleifera L. (from the Moringaceae family) is highly valued for its rich nutritional profile, phytochemical composition, and abundance of crucial vitamins and minerals. This study aimed to investigate the impact of bioactive compounds found in Moringa oleifera leaves on the antimicrobial properties of chicken burgers, thus extending their shelf life. Five variants of chicken burgers were prepared, comprising a control group (having no antioxidant contents) and groups with 1% or 2% concentrations of Moringa oleifera polyphenol extract (MOPE) and whole Moringa oleifera powder (WMOP). Results indicated that after a 7-day storage period, these burgers treated with 1% and 2% concentrations of WMOP and MOPE exhibited substantially less total plate counts (TPCs) than the control group. Additionally, burgers supplemented with WMOP and MOPE demonstrated notably higher levels of total flavonoid, phenolic content, and antioxidant content compared to the control. Notably, the addition of WMOP or MOPE did not affect the acceptability of the chicken burgers. These findings suggest that incorporating WMOP and MOPE at 1% and 2% concentrations could serve as effective natural preservatives in chicken burgers, potentially extending their shelf life while maintaining consumer satisfaction.

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Nisin: From a structural and meat preservation perspective

Cited by 22 publications

References 62 publications

Cyclic Peptides for Drug Development

Cyclic Peptides for Drug Development

Antibacterial properties of peptides from chia (Salvia hispanica L.) applied to pork meat preservation

In vitro study of antioxidant and antimicrobial potential of Moringa oleifera leaves as a green food preservative in chicken burger

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