Pectin functionalized with natural fatty acids as antimicrobial agent

Calce, Enrica; Mignogna, Eleonora; Bugatti, Valeria; Galdiero, Massimiliano; Vittoria, Vittoria; Luca, Stefania De

doi:10.1016/j.ijbiomac.2014.04.011

Cited by 44 publications

(17 citation statements)

References 25 publications

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“…On the present work, the antimicrobial effects of the films would be attributed to a synergic interaction of AMC, EDTA and a probable contribution of gellan gum and pectin (i.e., F1, F2 and F3 treatments); nonetheless, FC films which contained gellan gum and pectin, but not AMC nor EDTA, also exhibited a notable antimicrobial activity, that would be related with the reported antimicrobial properties exhibited by several carbohydrate polymers (i.e, karaya gum, chitosan, algal polysaccharides (Ramawat & Mérillon, 2015); particularly, it has been reported the antimicrobial activity of pectins extracted from apple peel (both pristine and modified samples) against E. coli and S. aureus (Calce et al, 2014), as well as that of Aegle marmelos fruit against Bacillus cereus and E. coli (Jindal et al, 2013). The antimicrobial activity exhibited by the FC films would be attributed mainly to its pectin content, directly associated to the uronic acid content within the polymer (Jindal et al, 2013), as well as the degree of esterification of carboxyl group of galacturonic acid in pectin molecules (Krivorotova et al, 2017).…”

Section: Antimicrobial Activity Of the Filmsmentioning

confidence: 74%

“…Furthermore, some biopolymers do exhibit an antimicrobial activity, that would contribute to a more effective antimicrobial food packaging. This is the case of pectins (Calce et al, 2014;Jindal et al, 2013) and chitosan (Aider, 2010 The present article reports the main results concerning the preparation and characterization of films containing gellan gum and citric pectin, added with EDTA and antimicrobial activity-concentrated supernatant (AMC) from fermentations of the lactic acid bacterium, Streptococcus infantarius, which produces bacteriocin-like inhibitory substances. The films were tested against Escherichia coli, Staphylococcus aureus and Listeria monocytogenes grown in specific selective media and in a Mexican fresh cheese medium.…”

Section: Introductionmentioning

confidence: 99%

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Elaboration and characterization of pectin-gellan films added with concentrated supernatant of Streptococcus infantarius fermentations, and EDTA: effects on the growth of Escherichia coli, Staphylococcus aureus and Listeria monocytogenes in a Mexican cheese medium, and physical-mechanical properties

et al. 2019

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Films were prepared with 0.2% (w/v) gellan gum, 1% (w/v) citric pectin, 0.5% (w/v) glycerol, 5 mM CaCl 2 , 0.05 M Ethylenediaminetetraacetic acid (EDTA), and different concentrations of an antimicrobial activity-concentrated supernatant (AMC) obtained from fermentations of Streptococcus infantarius, which produces bacteriocin-like inhibitory substances (i.e., treatments F1, F2 and F3 with 75, 90 and 120 arbitrary units (AU)/mL, respectively). The treatments were based on a minimum-inhibitory-concentration (i.e., AMC, 90 AU/mL, plus EDTA, 0.05 M) for Escherichia coli, Staphylococcus aureus and Listeria monocytogenes growing in brain-heart-infusion medium at 35 °C. The films hindered the bacterium growth in selective media: E. coli-MacConkey, S. aureus-Baird Parker and L. monocytogenes-Dxford, during 30 days at 25 °C. Moreover, the F2 films entirely inhibited the growth of the tested bacteria in a Mexican cheese medium, in 7-day cultures at 35 °C; contrariwise, controls with no film exhibited bacterial growths in the range 10 ), 1.9/1.2.Keywords: lactic acid bacterium; bacteriocins; biopreservation; mechanical properties; gas permeability.

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Section: Antimicrobial Activity Of the Filmsmentioning

confidence: 74%

Section: Introductionmentioning

confidence: 99%

Elaboration and characterization of pectin-gellan films added with concentrated supernatant of Streptococcus infantarius fermentations, and EDTA: effects on the growth of Escherichia coli, Staphylococcus aureus and Listeria monocytogenes in a Mexican cheese medium, and physical-mechanical properties

et al. 2019

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“…They have the best antimicrobial activity against S. aureus . Water resistance and the protective properties of the polysaccharide were increased by chemically modified pectin, thus generating and deriving a bio-based material for new applications, such as for instance the safe way to package active food products [48].…”

Section: Outline Of Biological Activities Of Pectic Polysaccharidesmentioning

confidence: 99%

Biological Activity and Pharmacological Application of Pectic Polysaccharides: A Review

et al. 2018

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Pectin is a polymer with a core of alternating α-1,4-linked d-galacturonic acid and α-1,2-l-rhamnose units, as well as a variety of neutral sugars such as arabinose, galactose, and lesser amounts of other sugars. Currently, native pectins have been compared to modified ones due to the development of natural medicines and health products. In this review, the results of a study of the bioactivity of pectic polysaccharides, including its various pharmacological applications, such as its immunoregulatory, anti-inflammatory, hypoglycemic, antibacterial, antioxidant and antitumor activities, have been summarized. The potential of pectins to contribute to the enhancement of drug delivery systems has been observed.

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“…It has been reported the antimicrobial properties of several carbohydrate polymers (i.e. karaya gum, chitosan, algal polysaccharides (Ramawat & Mérillon, 2015)); specifically, pectins extracted from both apple peel (pristine and modified samples) and Aegle marmelos fruit, have exhibited antimicrobial activity against E. coli and S. aureus (Calce et al, 2014) and Bacillus cereus and E. coli (Jindal et al, 2013), respectively. Therefore, the bacterial growth inhibition exhibited by the FC films would be attributed to the pectin contents, being this antimicrobial activity associated to the uronic acid contents in the biopolymer (Jindal et al, 2013); furthermore, the pectic oligosaccharides have also been proposed as prebiotics with valuable antimicrobial properties (Gullón et al, 2013).…”

Section: Antimicrobial Activity Of the Filmsmentioning

confidence: 99%

“…In order to increase the antimicrobial spectrum of bacterium inhibition, bacteriocins are frequently used in combination with other substances, like the chelating agent, ethylenediaminetetraacetic acid (EDTA), which contributes to make more permeable the bacterium outer membranes, resulting in an effective antimicrobial activity against Gram negative bacteria as well (Vaara, 1992). Furthermore, some biopolymers, like pectins, also exhibit antimicrobial activities that can contribute to a more effective functional films for food packaging (Calce et al, 2014;Jindal, Kumar, Rana, & Tiwary, 2013).…”

Section: Introductionmentioning

confidence: 99%

Antimicrobial pectin-gellan films: effects on three foodborne pathogens in a meat medium, and selected physical-mechanical properties

Trejo-González

Rodríguez-Hernández

López-Cuellar

et al. 2018

CyTA - Journal of Food

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It is first reported the elaboration and characterization of films (F2) containing 1% (w/v) citrus pectin, 0.2% (w/v) gellan gum, 0.5% (w/v) glycerol, CaCl 2 5 mM, ethylenediaminetetraacetic acid (EDTA) 0.05 M and 90 (Arbitrary Units)/mL of an antimicrobial concentrated supernatant (ACS) from fermentation culture broths of the lactic acid bacterium, Streptococcus infantarius. The functional films inhibited the growth of Listeria monocytogenes, Escherichia coli and Staphylococcus aureus in "Barbacoa" medium in 7day cultures at 35°C. "Barbacoa" is a highly appreciated Mexican meat product. In contrast, the control cultures exhibited bacterial-growths up to 10 7-10 9 (Colony-Forming Units)/g. An antimicrobial-activity synergy between ACS and EDTA was demonstrated. Some film-physical properties were modified by the EDTA-ACS incorporation [F2/control-film]: Young's modulus (MPa), 1,394/707; elongation at break (%), 1.9/9.3; stress at break (MPa), 5.7/12.6; water vapor permeability (10-11 g m Pa −1 s −1 m −2), 3/20 and oxygen permeability (10-12 g m Pa −1 s −1 m −2), 1.9/1.2. Películas antimicrobianas de pectina-gelana: efectos sobre tres patógenos transportados por alimentos, en un medio cárnico, y propiedades físicomecánicas seleccionadas RESUMEN Se reporta por primera vez la elaboración y caracterizaron de películas (F2) conteniendo 1% (p/v) pectina cítrica, 0.2% (p/v) goma gelana, 0.5% (p/v) glicerol, CaCl 2 5 mM, ácido etilendiaminotetraacético (EDTA) 0.05 M, y 90 (Unidades Arbitrarias)/mL de sobrenadante concentrado de caldos de fermentación de la bacteria ácido láctica, Streptococcus infantarius, con actividad antimicrobiana (ACS). Las películas inhibieron el crecimiento de Listeria monocytogenes, Escherichia coli y Staphylococcus aureus en cultivos de 7 días a 35°C en medio "Barbacoa". La Barbacoa es un producto cárnico Mexicano altamente apreciado. En contraste, los cultivos control sin película exhibieron crecimientos bacterianos hasta 10 7-10 9 (Unidades Formadoras de Colonias)/g. Se demostró un efecto antimicrobiano sinérgico entre ACS y EDTA. Algunas propiedades físico-mecánicas de las películas fueron afectadas por la inclusión de EDTA-ACS, como [F2/película control]: Módulo de Young (MPa), 1,394/707; Elongación a la ruptura (%), 1.9/9.3; Esfuerzo a la ruptura (MPa), 5.7/12.6; Permeabilidad al Vapor de Agua (10 −11 g m Pa −1 s −1 m −2), 3/ 20, y Permeabilidad al Oxígeno (10 −12 g m Pa −1 s −1 m −2), 1.9/1.2.

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Pectin functionalized with natural fatty acids as antimicrobial agent

Cited by 44 publications

References 25 publications

Elaboration and characterization of pectin-gellan films added with concentrated supernatant of Streptococcus infantarius fermentations, and EDTA: effects on the growth of Escherichia coli, Staphylococcus aureus and Listeria monocytogenes in a Mexican cheese medium, and physical-mechanical properties

Elaboration and characterization of pectin-gellan films added with concentrated supernatant of Streptococcus infantarius fermentations, and EDTA: effects on the growth of Escherichia coli, Staphylococcus aureus and Listeria monocytogenes in a Mexican cheese medium, and physical-mechanical properties

Biological Activity and Pharmacological Application of Pectic Polysaccharides: A Review

Antimicrobial pectin-gellan films: effects on three foodborne pathogens in a meat medium, and selected physical-mechanical properties

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