Effects of Various Components in Meat on Antibacterial Activities of Nisin and Carvacrol

被引：0
|
作者：
Xin M. [1 ]
Yuan D. [1 ,2 ,3 ]
Liu G. [1 ,2 ,3 ]
Zhao S. [1 ]
Han F. [1 ]
机构：
[1] School of Food and Health, Beijing Technology and Business University, Beijing
[2] Key Laboratory of Geriatric Nutrition and Health, Ministry of Education, Beijing Technology and Business University, Beijing
[3] Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing
来源：
Journal of Chinese Institute of Food Science and Technology | 2023年 / 23卷 / 07期
关键词：
antibacterial activity; carvacrol; meat components; nisin;
D O I：
10.16429/j.1009-7848.2023.07.007
中图分类号：
学科分类号：
摘要：
Objective: In the simulated system, bacteriostatic agents and their active ingredients can exert a good inhibitory effect when in direct contact with the bacteria. However, when added to complex food systems, the inhibitory effect is less than that in the simulated environment. The purpose of this study was to explore which components in the complex meat system affect the antibacterial activities of nisin and carvacrol, and to determine the effect. Methods: AGAR diffusion method was used to determine the diameter of antibacterial zone and broth dilution method was used to determine the total number of bacteria to explore the effects of meat components on the antibacterial activities of nisin and carvacrol, respectively. Results: Both water-soluble myoglobin and water-insoluble myofibrillar protein had adverse effects on the antibacterial activities of nisin and carvacrol. Linoleic acid also had a certain inhibitory effect on nisin and carvacrol. However, various free amino acids and glycogen had no significant effect. Conclusion: Higher concentrations of protein and fat components have negative effects on the antibacterial activities of nisin and carvacrol, while various free amino acids and glycogen have almost no effects. © 2023 Chinese Institute of Food Science and Technology. All rights reserved.
引用
收藏
页码：56 / 67
页数：11
相关论文
共 39 条
  • [1] ZHANG W Y, ZHANG Q., Research status and development trend of food additives, Modern Agricultural Science and Technology, 5, pp. 241-242, (2017)
  • [2] ZHANG Q., Application of natural preservatives in meat products preservation, Food Science and Technology, 2, pp. 71-73, (2019)
  • [3] GHARSALLAOUI A, OULAHAL N, JOLY C, Et al., Nisin as a food preservative: Part 1: Physicochemical properties, antimicrobial activity, and main uses [J], Crit Rev Food Sci Nutr, 56, 8, pp. 1262-1274, (2016)
  • [4] LUCIANA J D A, ANGELA F J, PRISCILA G M, Et al., Nisin biotechnological production and application: A review, Trends in Food Science & Technology, 20, 3, pp. 146-154, (2009)
  • [5] ZHENG Y F, SHEN S B., Advances in biological function of oregano and its essential oil, Feed Industry, 42, 4, pp. 15-20, (2021)
  • [6] LI B P, HU W C., Review on the bioactivity of carvacrol, Journal of Longdong University, 28, 1, pp. 48-52, (2017)
  • [7] GUIMAR"ES A G, XAVIER M A, DE SANTANA M T, Et al., Carvacrol attenuates mechanical hyper-nociception and inflammatory response, Naunyn - Schmiedeberges archives of pharmacology, 385, 3, pp. 253-263, (2012)
  • [8] TRINDADE G G G, THRIVIKRAMAN G, MENEZES P P, Et al., Carvacrol/!-cyclodextrin inclusion complex inhibits cell proliferation and migration of prostate cancer cells, Food and Chemical Toxicology, 125, pp. 198-209, (2019)
  • [9] CHURKLAM W, CHATURONGAKUL S, NGAMWONGSATIT B, Et al., The mechanisms of action of carvacrol and its synergism with nisin against Listeria monocytogenes on sliced bologna sausage, Food Control, 108, (2020)
  • [10] MAR#A -DOLORES E, ALFREDO P., Nisin, carvacrol and their combinations against the growth of heat -treated Listeria monocytogenes cells, Food Technology and Biotechnology, 49, 1, pp. 89-95, (2011)
1234