Bacteriocins for food safety

细菌素用于食品安全

• 批准号: RGPIN-2017-04378
• 负责人: McMullen, Lynn
• 金额: $ 2.84万
• 依托单位: University of Alberta
• 依托单位国家: 加拿大
• 项目类别: Discovery Grants Program - Individual
• 财政年份: 2022
• 资助国家: 加拿大
• 起止时间: 2022-01-01 至 2023-12-31
• 项目状态: 已结题
• 来源: https://www.nserc-crsng.gc.ca/ase-oro/Details-Detailles_eng.asp?id=743341
• 关键词: Bacteriocins; food; safety

Consumer demand for fresh, minimally processed, convenient food products has resulted in a tremendous increase in the availability of refrigerated, minimally processed, preservative-free food products. Refrigeration is the only hurdle to the growth and survival of foodborne pathogens in these foods, and outbreaks of foodborne illness have been documented. Lactic acid bacteria produce antibacterial peptides, known as bacteriocins, which inhibit the growth of organisms closely related to the producer strain. Many bacteriocins have been purified and characterized, and we have demonstrated the effectiveness of bacteriocins to control the growth of spoilage and pathogenic organisms, such as Listeria monocytogenes in refrigerated foods. Increased emphasis on more “natural” food preservatives and the move to lower sodium concentrations in processed foods has created a niche for bacteriocins in food preservation and safety.One of the hurdles in research on bacteriocins is the lack of methods for detection of bacteriocins in food products. As the use of bacteriocins and bacteriocin-producing organisms expands in the future, the need for further development of sensitive analytical techniques for detection will increase. We developed a sensitive assay for bacteriocins in culture supernatants using a matrix-assisted laser desorption/ionization time-of-flight mass spectrometer. To date, we have not been able to detect the production of class II bacteriocins in foods. The proposed research aims to develop a method to detect the production of bacteriocins in food and to develop a method to “capture” the bacteriocins from the food matrix which can then be analyzed. Once these methods have been optimized, they will be used to monitor bacteriocin production in food products.The adaptation or resistance of target pathogens to bacteriocins has been raised as a concern for their widespread application in foods. The proposed research will determine the mechanisms of adaptation and resistance to bacteriocins for different strains of L. monocytogenes. The project will train at least 4 highly qualified individuals, with the potential for leveraging funds to support additional personnel. The training of highly qualified individuals will help fill the gaps in the availability of food microbiology researchers in Canada and will meet the needs of the food processing industry for highly qualified individuals.

消费者对新鲜、最低限度加工、方便食品的需求导致冷藏、最低限度加工、不含防腐剂食品的供应量大幅增加。冷藏是这些食品中食源性病原体生长和存活的唯一障碍，食源性疾病的爆发已经有记录。乳酸菌产生抗菌肽，称为细菌素，其抑制与生产菌株密切相关的生物体的生长。许多细菌素已被纯化和表征，我们已经证明了细菌素控制腐败和致病生物生长的有效性，如冷藏食品中的单核细胞增生李斯特菌。人们越来越重视更“天然”的食品防腐剂，以及降低加工食品中钠浓度的举措，为细菌素在食品防腐和安全中创造了一席之地。细菌素研究的障碍之一是缺乏检测方法食品中的细菌素。随着细菌素和产生细菌素的生物体的使用在未来的扩展，进一步开发用于检测的灵敏分析技术的需求将增加。我们开发了一种敏感的测定细菌素在培养上清液中使用基质辅助激光解吸/电离飞行时间质谱仪。到目前为止，我们还没有能够检测到食品中产生的第二类细菌素。拟议的研究旨在开发一种检测食品中细菌素产生的方法，并开发一种从食品基质中“捕获”细菌素的方法，然后进行分析。一旦这些方法得到优化，它们将被用于监测食品中细菌素的产生。随着细菌素在食品中的广泛应用，目标病原体对细菌素的适应性或抗性已成为人们关注的问题。该研究将确定不同菌株的适应性和对细菌素的抗性机制。单核细胞增多症该项目将培训至少4名高素质人员，并有可能利用资金支持更多的人员。高素质人才的培训将有助于填补加拿大食品微生物学研究人员的空缺，并将满足食品加工业对高素质人才的需求。