Effect of lactoferrin and its derivatives against gram-positive bacteria in vitro and, combined with high pressure, in chicken breast fillets

Effect of lactoferrin and its derivatives against gram-positive bacteria in vitro and, combined with high pressure, in chicken breast fillets

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The bactericidal activity of lactoferrin (LF), amidated lactoferrin (AMILF), pepsin digested lactoferrin (PDLF), and its activated (ALF) commercial form, against six strains of three gram-positive bacterial species was investigated. Listeria monocytogenes was most sensitive in vitro, Staphylococcus aureus showed a moderate resistance, and Enterococus faecalis was highly resistant to antimicrobials. When chicken breast fillets were inoculated with L. monocytogenes CECT5725 and treated with antimicrobials, reductions were below 0.5. log. CFU/ml in all cases. In combination with high pressure (HHP) treatment at 400. MPa for 10. min, antimicrobials showed a slight additional bactericidal effect, always below 1. log. CFU/g. Incorporation of antimicrobials 18. h before or 1. h after HHP treatment generally yielded better results than incorporation 1. h before HHP treatment, although reductions remained below 1.5. og. CFU/g in all cases. LF and its derivatives showed a limited potential for pathogen control in meat. © 2011 Elsevier Ltd.

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Bibliographic Details
Main Authors: Del Olmo, A., Calzada Gómez, Javier, Núñez Gutiérrez, Manuel
Format: artículo biblioteca
Language:English
Published: Elsevier 2012
Subjects:Lactoferrin, Amidation, Pepsin digestion, Activated, High pressure,
Online Access:http://hdl.handle.net/20.500.12792/999
http://hdl.handle.net/10261/291851
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spelling dig-inia-es-10261-2918512023-02-20T07:22:54Z Effect of lactoferrin and its derivatives against gram-positive bacteria in vitro and, combined with high pressure, in chicken breast fillets Del Olmo, A. Calzada Gómez, Javier Núñez Gutiérrez, Manuel Lactoferrin Amidation Pepsin digestion Activated High pressure The bactericidal activity of lactoferrin (LF), amidated lactoferrin (AMILF), pepsin digested lactoferrin (PDLF), and its activated (ALF) commercial form, against six strains of three gram-positive bacterial species was investigated. Listeria monocytogenes was most sensitive in vitro, Staphylococcus aureus showed a moderate resistance, and Enterococus faecalis was highly resistant to antimicrobials. When chicken breast fillets were inoculated with L. monocytogenes CECT5725 and treated with antimicrobials, reductions were below 0.5. log. CFU/ml in all cases. In combination with high pressure (HHP) treatment at 400. MPa for 10. min, antimicrobials showed a slight additional bactericidal effect, always below 1. log. CFU/g. Incorporation of antimicrobials 18. h before or 1. h after HHP treatment generally yielded better results than incorporation 1. h before HHP treatment, although reductions remained below 1.5. og. CFU/g in all cases. LF and its derivatives showed a limited potential for pathogen control in meat. © 2011 Elsevier Ltd. 2023-02-20T07:22:54Z 2023-02-20T07:22:54Z 2012 artículo Meat Science 90: 71-76 (2012) 0309-1740 http://hdl.handle.net/20.500.12792/999 http://hdl.handle.net/10261/291851 10.1016/j.meatsci.2011.06.003 en none Elsevier
institution INIA ES
collection DSpace
country España
countrycode ES
component Bibliográfico
access En linea
databasecode dig-inia-es
tag biblioteca
region Europa del Sur
libraryname Biblioteca del INIA España
language English
topic Lactoferrin
Amidation
Pepsin digestion
Activated
High pressure
Lactoferrin
Amidation
Pepsin digestion
Activated
High pressure
spellingShingle Lactoferrin
Amidation
Pepsin digestion
Activated
High pressure
Lactoferrin
Amidation
Pepsin digestion
Activated
High pressure
Del Olmo, A.
Calzada Gómez, Javier
Núñez Gutiérrez, Manuel
Effect of lactoferrin and its derivatives against gram-positive bacteria in vitro and, combined with high pressure, in chicken breast fillets
description The bactericidal activity of lactoferrin (LF), amidated lactoferrin (AMILF), pepsin digested lactoferrin (PDLF), and its activated (ALF) commercial form, against six strains of three gram-positive bacterial species was investigated. Listeria monocytogenes was most sensitive in vitro, Staphylococcus aureus showed a moderate resistance, and Enterococus faecalis was highly resistant to antimicrobials. When chicken breast fillets were inoculated with L. monocytogenes CECT5725 and treated with antimicrobials, reductions were below 0.5. log. CFU/ml in all cases. In combination with high pressure (HHP) treatment at 400. MPa for 10. min, antimicrobials showed a slight additional bactericidal effect, always below 1. log. CFU/g. Incorporation of antimicrobials 18. h before or 1. h after HHP treatment generally yielded better results than incorporation 1. h before HHP treatment, although reductions remained below 1.5. og. CFU/g in all cases. LF and its derivatives showed a limited potential for pathogen control in meat. © 2011 Elsevier Ltd.
format artículo
topic_facet Lactoferrin
Amidation
Pepsin digestion
Activated
High pressure
author Del Olmo, A.
Calzada Gómez, Javier
Núñez Gutiérrez, Manuel
author_facet Del Olmo, A.
Calzada Gómez, Javier
Núñez Gutiérrez, Manuel
author_sort Del Olmo, A.
title Effect of lactoferrin and its derivatives against gram-positive bacteria in vitro and, combined with high pressure, in chicken breast fillets
title_short Effect of lactoferrin and its derivatives against gram-positive bacteria in vitro and, combined with high pressure, in chicken breast fillets
title_full Effect of lactoferrin and its derivatives against gram-positive bacteria in vitro and, combined with high pressure, in chicken breast fillets
title_fullStr Effect of lactoferrin and its derivatives against gram-positive bacteria in vitro and, combined with high pressure, in chicken breast fillets
title_full_unstemmed Effect of lactoferrin and its derivatives against gram-positive bacteria in vitro and, combined with high pressure, in chicken breast fillets
title_sort effect of lactoferrin and its derivatives against gram-positive bacteria in vitro and, combined with high pressure, in chicken breast fillets
publisher Elsevier
publishDate 2012
url http://hdl.handle.net/20.500.12792/999
http://hdl.handle.net/10261/291851
work_keys_str_mv AT delolmoa effectoflactoferrinanditsderivativesagainstgrampositivebacteriainvitroandcombinedwithhighpressureinchickenbreastfillets
AT calzadagomezjavier effectoflactoferrinanditsderivativesagainstgrampositivebacteriainvitroandcombinedwithhighpressureinchickenbreastfillets
AT nunezgutierrezmanuel effectoflactoferrinanditsderivativesagainstgrampositivebacteriainvitroandcombinedwithhighpressureinchickenbreastfillets
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