The role of bacteriocins in food safety and quality

细菌素在食品安全和质量中的作用

• 批准号: 170644-2012
• 负责人: McMullen, Lynn
• 金额: $ 2.26万
• 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: 2015
• 资助国家: 加拿大
• 起止时间: 2015-01-01 至 2016-12-31
• 项目状态: 已结题
• 来源: https://www.nserc-crsng.gc.ca/ase-oro/Details-Detailles_eng.asp?id=569594
• 关键词: role; bacteriocins; food; safety; quality

Consumer demand for fresh, minimally processed, convenient food products has resulted in a tremendous increase in the availability of refrigerated, ready-to-eat foods. Currently, refrigeration is the only reliable hurdle to the growth of foodborne pathogens that can contaminate these products. Lactic acid bacteria produce antibacterial peptides, known as bacteriocins, which inhibit the growth of some pathogenic bacteria. The organisms are commonly found on vacuum packaged foods but we do not have reliable analytical methods for the detection of bacteriocins in foods. We developed a sensitive method for detection of bacteriocins using a matrix-assisted laser desorption/ionization time-of-flight mass spectrometer and this method was used to determine the fate of nisin, a bacteriocin that is approved for use in foods. However, we have not been able to detect and quantify the production of other bacteriocins in foods. Further research is required to improve the sensitivity and specificity of analytical techniques for detection of bacteriocins produced in foods. The outcomes of this research program are to: 1) develop and optimize methods for detection of bacteriocins in foods based on antibody- or protein-binding capture methods; and to 2) develop methods that can be used to monitor bacteriocin production and the fate of bacteriocins in meat systems. The successful outcome of this research will provide the Canadian food industry and regulators with effective tools for detection of bacteriocins in minimally processed meats. These methods will also be used to enhance our understanding of the role of lactic acid bacteria and their bacteriocins in microbial ecology and food safety. The project will train at least 3 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、加工程度最低的方便食品的需求导致冷藏即食食品的供应大幅增加。目前，冷藏是唯一可靠的障碍，可污染这些产品的食源性病原体的增长。乳酸菌产生抗菌肽，称为细菌素，其抑制某些致病菌的生长。这些细菌普遍存在于真空包装食物上，但我们并没有可靠的分析方法来检测食物中的细菌素。 我们开发了一种灵敏的方法，使用基质辅助激光解吸/电离飞行时间质谱仪检测细菌素，这种方法被用来确定乳酸链球菌素的命运，被批准用于食品中的细菌素。 然而，我们未能检测和量化食物中其他细菌素的产生。 需要进一步的研究来提高检测食品中产生的细菌素的分析技术的灵敏度和特异性。 该研究计划的成果是：1）开发和优化基于抗体或蛋白质结合捕获方法的食品中细菌素检测方法; 2）开发可用于监测细菌素生产和肉类系统中细菌素命运的方法。 这项研究的成功结果将为加拿大食品工业和监管机构提供检测最低限度加工肉类中细菌素的有效工具。这些方法也将用于增强我们对乳酸菌及其细菌素在微生物生态学和食品安全中的作用的理解。 该项目将培训至少3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。