The synergistic effect of nisin and lactoferrin on the inhibition of Listeria monocytogenes and Escherichia coli O157:H7
The synergistic effect of nisin and lactoferrin on the inhibition of Listeria monocytogenes and Escherichia coli O157:H7
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DOI：
10.1111/j.1472-765x.2006.02076.x
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发表时间：
2007-03-01
影响因子：
2.4
通讯作者：
Chikindas, M. L.
中科院分区：
文献类型：
--
作者：
Murdock, C. A.;Cleveland, J.;Chikindas, M. L.
目的：本研究的目的是确定乳链菌肽和乳铁蛋白是否会协同作用，抑制单核细胞增生李斯特菌和大肠杆菌 O157:H7 的生长。方法和结果：将乳铁蛋白和乳链菌肽单独或组合悬浮于蛋白胨酵母葡萄糖肉汤中，接种单核细胞增生李斯特氏菌或大肠杆菌 O157:H7 后，测定对每种病原体的生长抑制作用。 1000μgml(-1)乳铁蛋白对单核细胞增生李斯特氏菌有有效的抑制作用。然而，大肠杆菌 O157:H7 最初受到抑制，然后生长至与对照相似的细胞密度。 500 μ g ml(-1)乳铁蛋白和250 IU ml(-1)乳酸链球菌素的组合可有效抑制大肠杆菌O157:H7的生长，而250 μ g ml(-1)乳铁蛋白和10 IU ml(-1)乳酸链球菌素对单增李斯特菌具有抑制作用。协同抑制单核细胞增生李斯特菌和大肠杆菌 O157:H7 的生长。 研究的意义和影响：对革兰氏阳性和革兰氏阴性病原体具有活性的天然防腐剂是食品工业和消费者所需要的。这项研究表明，乳铁蛋白和乳链菌肽可协同降低独立抑制两种主要食源性病原体生长所需的水平。先前报告的结果表明抗菌活性水平较低；然而，这项工作不是在低二价阳离子浓度介质中进行的。有人建议，非二价阳离子限制培养基，例如胰蛋白酶大豆肉汤 (TSB)，可以降低或完全消除抑制活性。对这些相互作用的进一步了解可以增加对乳铁蛋白抗菌活性的理解。这将使这些化合物在工业上的使用更具吸引力。
Aims: The goal of this study was to determine whether nisin and lactoferrin would act synergistically to inhibit the growth of Listeria monocytogenes and Escherichia coli O157:H7.Methods and Results: Lactoferrin and nisin separately or in combination were suspended in peptone yeast glucose broth and following inoculation with L. monocytogenes or E. coli O157:H7 growth inhibition of each pathogen was determined. At 1000 mu g ml(-1) lactoferrin L. monocytogenes was effectively inhibited. However, E. coli O157:H7 initially was inhibited and then grew to cell density similar to the control. A combination of 500 mu g ml(-1) of lactoferrin and 250 IU ml(-1) of nisin effectively inhibited the growth of E. coli O157:H7, whereas, 250 mu g ml(-1) of lactoferrin and 10 IU ml(-1) of nisin were inhibitory to L. monocytogenes.Conclusions: The results suggest that lactoferrin and nisin act synergistically to inhibit the growth of L. monocytogenes and E. coli O157:H7.Significance and Impact of the Study: Natural preservatives that are active against gram-positive and gram-negative pathogens are desirable to the food industry and consumers. This study demonstrates that lactoferrin and nisin work synergistically reducing the levels required independently inhibiting growth of two major foodborne pathogens. Previous reported results indicated a low level of antimicrobial activity; however, this work was not performed in low divalent cation concentration media. It has been suggested that nondivalent cation-limiting medium such as trypticase soy broth (TSB), can reduce or completely eliminate the inhibitory activity. Further knowledge of these interactions can increase the understanding of the antimicrobial activity of lactoferrin. This should make the use of these compounds by industry more attractive.