Biological activity of biopolymer edible furcellaran-chitosan coatings enhanced with bioactive peptides

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216305%3A26620%2F22%3APU145785" target="_blank" >RIV/00216305:26620/22:PU145785 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/62156489:43210/22:43921236

Výsledek na webu

<a href="https://doi.org/10.1016/j.foodcont.2022.108933" target="_blank" >https://doi.org/10.1016/j.foodcont.2022.108933</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1016/j.foodcont.2022.108933" target="_blank" >10.1016/j.foodcont.2022.108933</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Biological activity of biopolymer edible furcellaran-chitosan coatings enhanced with bioactive peptides

Popis výsledku v původním jazyce

The aim of the study was to develop novel antimicrobial coatings which could be used for extending the microbiological quality of perishable food products. Seven different antimicrobial peptides (Lfcin beta, PLGG, MBP-1, LL-37, Cys-LL-37, RW4 and melittin) have been investigated as possible agents for implementation into the previously developed chitosan/furcellaran (CHIT/FUR) coatings. The study included several steps of microbiological analysis, starting with minimum inhibitory concentration (MIC) analysis of crude peptide solutions (concentration from 0.78 to 100 mu g/mL) against selected pathogens. The analysis showed that only RW4 and melittin proved effective against all studied pathogens in the investigated doses, except for Aspergillus flavus. The second examination included in-vitro analysis regarding antimicrobial activity of developed coatings with peptides at a concentration of 5 mu g/mL, against chosen pathogens. This analysis allowed to indicate a complementary effect of antimicrobial activity between all peptides and the CHIT/FUR complex since the coatings inhibited the growth of the tested pathogens. Afterwards, the coatings were used to coat smoked pork ham slices stored for 10 days and analysed for the increase in total viable counts (TVC). The analysis demonstrated a high efficiency of the CHIT/FUR complex, even without the addition of peptides. Only RW4 and LL-37 did not cause a decrease in antimicrobial power of the control coating. Therefore, in the final trial, the effect of different doses (1.25-10 mu g/mL) of RW4 and LL-37 peptides on the TVC of cold-stored coated pork loins. The coatings almost completely inhibited the increase of TVC in the pork loins and the peptides were effective at all studied doses. The newly-developed coatings had strong antimicrobial properties and can be used to extend the shelf-life of perishable food products.

Název v anglickém jazyce

Biological activity of biopolymer edible furcellaran-chitosan coatings enhanced with bioactive peptides

Popis výsledku anglicky

The aim of the study was to develop novel antimicrobial coatings which could be used for extending the microbiological quality of perishable food products. Seven different antimicrobial peptides (Lfcin beta, PLGG, MBP-1, LL-37, Cys-LL-37, RW4 and melittin) have been investigated as possible agents for implementation into the previously developed chitosan/furcellaran (CHIT/FUR) coatings. The study included several steps of microbiological analysis, starting with minimum inhibitory concentration (MIC) analysis of crude peptide solutions (concentration from 0.78 to 100 mu g/mL) against selected pathogens. The analysis showed that only RW4 and melittin proved effective against all studied pathogens in the investigated doses, except for Aspergillus flavus. The second examination included in-vitro analysis regarding antimicrobial activity of developed coatings with peptides at a concentration of 5 mu g/mL, against chosen pathogens. This analysis allowed to indicate a complementary effect of antimicrobial activity between all peptides and the CHIT/FUR complex since the coatings inhibited the growth of the tested pathogens. Afterwards, the coatings were used to coat smoked pork ham slices stored for 10 days and analysed for the increase in total viable counts (TVC). The analysis demonstrated a high efficiency of the CHIT/FUR complex, even without the addition of peptides. Only RW4 and LL-37 did not cause a decrease in antimicrobial power of the control coating. Therefore, in the final trial, the effect of different doses (1.25-10 mu g/mL) of RW4 and LL-37 peptides on the TVC of cold-stored coated pork loins. The coatings almost completely inhibited the increase of TVC in the pork loins and the peptides were effective at all studied doses. The newly-developed coatings had strong antimicrobial properties and can be used to extend the shelf-life of perishable food products.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

40500 - Other agricultural sciences

Projekt

—

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2022

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

FOOD CONTROL

ISSN

0956-7135

e-ISSN

1873-7129

Svazek periodika

137

Číslo periodika v rámci svazku

108933

Stát vydavatele periodika

GB - Spojené království Velké Británie a Severního Irska

Počet stran výsledku

8

Strana od-do

1-8

Kód UT WoS článku

000813052000003

EID výsledku v databázi Scopus

2-s2.0-85125943198