Efficacy of natural antimicrobial systems used in foods; bacterial stress response and mode of action

食品中使用的天然抗菌系统的功效;

基本信息

  • 批准号:
    RGPIN-2014-06685
  • 负责人:
  • 金额:
    $ 2.55万
  • 依托单位:
  • 依托单位国家:
    加拿大
  • 项目类别:
    Discovery Grants Program - Individual
  • 财政年份:
    2014
  • 资助国家:
    加拿大
  • 起止时间:
    2014-01-01 至 2015-12-31
  • 项目状态:
    已结题

项目摘要

Although Canada is recognized to have a rather safe food supply, the Public Health Agency of Canada estimates that four million people (one in eight Canadians) get sick every year due to domestically acquired foodborne illnesses and meat remains the most often incriminated food. The 2008 listeriosis crisis related to tainted processed meat reminds us how microorganisms can be devastating and last year, XL Foods, a Canadian own company, was sold to the US branch of a Brazilian consortium following the Escherichia coli O157:H7 contaminated meat incident. Those events are prime examples of sanitary problems Canadians are facing, and that our laboratory is addressing in this proposal. Furthermore, consumer's demand for minimally processed foods with fewer additives, but that remain easy to prepare, is challenging food scientists to find innovative ways to maintain the safety and microbial quality of our food supply. The efficacy of antimicrobial systems is traditionally evaluated by cell enumeration on solid growth medium during challenge studies. However, viable organisms too stressed or injured do not grow directly to form distinct colonies on solid media. These viable but not culturable organisms may recover during the storage period in foods and resume growth. Hence, determination of the efficacy of an antimicrobial treatment can be overestimated if solely based on cell counts. Therefore, to deepen the control of microorganisms in our food supply effectively, our interventions need to be based on sound scientific data. We must understand the efficacy of antimicrobial systems and the microbial physiological response to them at the molecular level in order to develop effective and practical means of microbial control. Powerful molecular tools for proteomics, transcriptomics, RT-PCR, etc. have been used to better understand the physiological response of Escherichia coli to cooking temperatures. Several potential biomarkers of heat treatment efficacy have been identified using microarray analysis. The stability and functionality of the mRNA transcribed from those genes of interest when cells are exposed to severe heat treatment must be established. Also, quantification of heat shock gene expression by real-time PCR revealed that dnaK and groEL mRNA levels decreased significantly above 60°C to reach levels similar to those of control cells at 37°C suggesting that above 60°C, the cell is no longer able to adapt and that the treatment starts to be effective. Our search for new alternatives to control microbial spoilage and pathogens has leaded us to study the efficacy of natural antimicrobials from various sources (e.g., essential oils of plant origins, nisin, peptides from crab hydrolysate) in meat products. In Quebec alone, 15 000 tonnes of onion per year are rejected and found unfit for human consumption for various reasons. Effective use of polyphenols extracted from by-products of plant productions in food or feed is in line with a global vision for sustainable agriculture and economic efficiency. But in order to use those novel antimicrobials to their full potential in a complex food matrix such as meat, a deep understanding of the bacterial stress response and mode of action at the molecular level is mandatory and will be investigated in this proposal.
虽然加拿大被公认为拥有相当安全的食品供应,但加拿大公共卫生局估计,每年有400万人(八分之一的加拿大人)因国内获得的食源性疾病而生病,肉类仍然是最常见的致病食品。2008年与受污染的加工肉类有关的沙门氏菌危机提醒我们微生物是如何具有破坏性的,去年,在大肠杆菌O 157:H7污染肉类事件发生后,加拿大自己的公司XL Foods被出售给巴西财团的美国分支。这些事件是加拿大人面临的卫生问题的主要例子,我们的实验室正在解决这个问题。此外,消费者对添加剂较少但易于制备的最低加工食品的需求,正在挑战食品科学家寻找创新方法来保持我们食品供应的安全性和微生物质量。传统上,在挑战研究期间,通过固体生长培养基上的细胞计数来评价抗菌系统的有效性。然而,过于应激或损伤的活生物体不能直接生长以在固体培养基上形成独特的菌落。这些可存活但不可培养的微生物可在食物储存期间恢复生长。因此,如果仅基于细胞计数,则可能高估抗菌治疗的疗效。因此,为了有效地深化对食品供应中微生物的控制,我们的干预措施需要基于可靠的科学数据。我们必须在分子水平上了解抗菌系统的功效和微生物对它们的生理反应,以便开发有效和实用的微生物控制手段。蛋白质组学、转录组学、RT-PCR等强大的分子工具已被用于更好地了解大肠杆菌对烹饪温度的生理反应。已经使用微阵列分析鉴定了热处理功效的几种潜在生物标志物。当细胞暴露于严重的热处理时,必须确定从这些感兴趣的基因转录的mRNA的稳定性和功能性。此外,通过实时PCR对热休克基因表达的定量显示,dnaK和groEL mRNA水平在高于60°C时显著降低,达到与对照细胞在37°C时的水平相似的水平,表明高于60°C时,细胞不再能够适应,并且处理开始有效。我们对控制微生物腐败和病原体的新替代品的研究使我们研究了来自各种来源的天然抗菌剂的功效(例如,植物源精油、乳酸链球菌素、蟹水解物中的肽)。仅在魁北克,每年就有15000吨洋葱因各种原因被拒绝并被发现不适合人类食用。在食品或饲料中有效利用从植物生产副产品中提取的多酚符合可持续农业和经济效率的全球愿景。但是,为了在肉类等复杂的食品基质中充分发挥这些新型抗菌剂的潜力,必须在分子水平上深入了解细菌的应激反应和作用模式,并将在本提案中进行研究。

项目成果

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Saucier, Linda其他文献

Immobilization of Cells and Enzymes for Fermented Dairy or Meat Products
Genomic Characterization of a Tetracycline-Resistant Strain of Brochothrix thermosphacta Highlights Plasmids Partially Shared between Various Strains.
  • DOI:
    10.3390/genes14091731
  • 发表时间:
    2023-08-30
  • 期刊:
  • 影响因子:
    3.5
  • 作者:
    Vincent, Antony T.;Bergeron, Romain P.;Piche, Laurie C.;Prado, David;Saucier, Linda
  • 通讯作者:
    Saucier, Linda
Microbial spoilage, quality and safety within the context of meat sustainability
  • DOI:
    10.1016/j.meatsci.2016.04.027
  • 发表时间:
    2016-10-01
  • 期刊:
  • 影响因子:
    7.1
  • 作者:
    Saucier, Linda
  • 通讯作者:
    Saucier, Linda
Stabilization of swine faecal samples influences taxonomic and functional results in microbiome analyses.
  • DOI:
    10.1016/j.mex.2022.101716
  • 发表时间:
    2022
  • 期刊:
  • 影响因子:
    1.9
  • 作者:
    Monger, Xavier C.;Saucier, Linda;Gilbert, Alex-An;Vincent, Antony T.
  • 通讯作者:
    Vincent, Antony T.
Plant extracts and essential oil product as feed additives to control rabbit meat microbial quality
  • DOI:
    10.1016/j.meatsci.2018.12.013
  • 发表时间:
    2019-04-01
  • 期刊:
  • 影响因子:
    7.1
  • 作者:
    Kone, Amenan Prisca;Desjardins, Yves;Saucier, Linda
  • 通讯作者:
    Saucier, Linda

Saucier, Linda的其他文献

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{{ truncateString('Saucier, Linda', 18)}}的其他基金

Process validation and efficacy of antimicrobial systems used in foods; understanding the bacterial stress response
食品中使用的抗菌系统的工艺验证和功效;
  • 批准号:
    RGPIN-2015-04806
  • 财政年份:
    2015
  • 资助金额:
    $ 2.55万
  • 项目类别:
    Discovery Grants Program - Individual
Efficacy of natural antimicrobial systems used in foods; bacterial stress response and mode of action.
食品中使用的天然抗菌系统的功效;
  • 批准号:
    238327-2013
  • 财政年份:
    2013
  • 资助金额:
    $ 2.55万
  • 项目类别:
    Discovery Grants Program - Individual
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
  • 财政年份:
    2011
  • 资助金额:
    $ 2.55万
  • 项目类别:
    Discovery Grants Program - Individual
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
  • 财政年份:
    2010
  • 资助金额:
    $ 2.55万
  • 项目类别:
    Discovery Grants Program - Individual
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
  • 财政年份:
    2009
  • 资助金额:
    $ 2.55万
  • 项目类别:
    Discovery Grants Program - Individual
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
  • 财政年份:
    2008
  • 资助金额:
    $ 2.55万
  • 项目类别:
    Discovery Grants Program - Individual
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
  • 财政年份:
    2007
  • 资助金额:
    $ 2.55万
  • 项目类别:
    Discovery Grants Program - Individual
Platform for high throughput cell enumeration
高通量细胞计数平台
  • 批准号:
    344862-2007
  • 财政年份:
    2006
  • 资助金额:
    $ 2.55万
  • 项目类别:
    Research Tools and Instruments - Category 1 (<$150,000)
Platform for aseptic preparation and proper waste management in meat microbiology and animal science
肉类微生物学和动物科学领域的无菌制备和适当废物管理平台
  • 批准号:
    331265-2006
  • 财政年份:
    2005
  • 资助金额:
    $ 2.55万
  • 项目类别:
    Research Tools and Instruments - Category 1 (<$150,000)
Bacterial stress response and efficiency of antimicrobial systems used in food
食品中使用的抗菌系统的细菌应激反应和效率
  • 批准号:
    238327-2001
  • 财政年份:
    2005
  • 资助金额:
    $ 2.55万
  • 项目类别:
    Discovery Grants Program - Individual

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4C-MenB 免疫预防实验性尿道淋病奈瑟菌感染的功效。
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折扣抗生素对抗通过先天免疫敏化产生的耐多药革兰氏阴性病原体的惊人功效
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Efficacy of natural antimicrobial systems used in foods; bacterial stress response and mode of action.
食品中使用的天然抗菌系统的功效;
  • 批准号:
    238327-2013
  • 财政年份:
    2013
  • 资助金额:
    $ 2.55万
  • 项目类别:
    Discovery Grants Program - Individual
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