Efficacy of antimicrobial systems used in foods; understanding the stress-proteins pathways

食品中使用的抗菌系统的功效；

• 批准号: 238327-2007
• 负责人: Saucier, Linda
• 金额: $ 2.48万
• 依托单位: Université Laval
• 依托单位国家: 加拿大
• 项目类别: Discovery Grants Program - Individual
• 财政年份: 2007
• 资助国家: 加拿大
• 起止时间: 2007-01-01 至 2008-12-31
• 项目状态: 已结题
• 来源: https://www.nserc-crsng.gc.ca/ase-oro/Details-Detailles_eng.asp?id=361190
• 关键词: Efficacy; antimicrobial; systems; used; foods

According to the Canadian Food Inspection agency, there are 11 millions cases of food borne illnesses every year. Spinach and carrot juice made the headlines this fall for that reason. To improve the control of microorganims in our food supply, we must understand the efficacy of antimicrobial systems and the microbial physiological response to them at the molecular level.Microorganisms respond to sublethal treatments and stresses by inducing the synthesis of a subset of proteins referred to as stress proteins. Several stress proteins have been identified for various stresses and some are even induced by more than one stress. Consumer's demands for convenient, minimally processed, safer foods with extended shelf life, have been best achieved through the application of multiple antimicrobial systems referred to as the "hurdle technology". However, our research on "Adaptation of Lactobacillus alimentarius to environmental stresses" revealed that survival level is different when the antimicrobial systems are applied in different orders. Best results are obtained when the "hurdles" are applied simultaneously (Lemay et al., 2000. Int. J. Food Microbiol. 55:249-253). These results suggest that pre-induction of stress proteins, or the general stress response (ex. RpoS), contributes to a better resistance and adaptation of microorganisms. Our attempt is to demonstrate that, depending on their specific function in the cell, certain stress proteins may provide cross protection to stresses that do not necessary induce their production. Because not all the antimicrobial systems are used simultaneously in food processing, it is important to study cross protection and microbial adaptation between antimicrobial systems. Ultimately, optimal combinations of antimicrobial systems will be determined.In line with NSERC vision to serve all Canadians, this research will have a positive impact on socio-economic aspects of our agri-food industry and in public health through a reduction of food borne outbreaks.

根据加拿大食品检验局的数据，每年有1100万例食源性疾病。由于这个原因，菠菜和胡萝卜汁在今年秋天登上了头条新闻。为了改善对食品中微生物的控制，我们必须在分子水平上了解抗菌系统的有效性和微生物对它们的生理反应。微生物对亚致死处理和压力的反应是通过诱导合成一种称为应激蛋白的蛋白质子集来实现的。在不同的胁迫下，已经鉴定了几种胁迫蛋白，有些甚至是由不止一种胁迫诱导的。消费者对方便、加工最少、更安全、保质期更长的食品的需求，最好地通过应用被称为“障碍技术”的多种抗菌系统来实现。然而，我们对食品乳杆菌对环境胁迫的适应研究表明，按不同的顺序使用抗菌系统，其存活水平是不同的。当同时应用“障碍”时，效果最佳(Lemay等人，2000年)。内部J.食品微生物。55：249-253)。这些结果表明，应激蛋白的预诱导，或一般的应激反应(例如。Rpos)，有助于更好地抵抗和适应微生物。我们的尝试是证明，根据它们在细胞中的特定功能，某些应激蛋白可能会对不一定诱导它们产生的应激提供交叉保护。由于在食品加工中并不是所有的抗菌系统都同时使用，所以研究抗菌系统之间的交叉保护和微生物适应是很重要的。最终，将确定抗菌系统的最佳组合。根据NSERC为所有加拿大人服务的愿景，这项研究将通过减少食源性疾病暴发，对我国农业食品工业的社会经济方面和公共健康产生积极影响。