Enhancing Ras cheese safety: antifungal effects of nisin and its nanoparticles against Aspergillus flavus.

IF 2.3 2区 农林科学 Q1 VETERINARY SCIENCES
Esraa Y Abd-Elhamed, Tawfik Abd El-Rahman El-Bassiony, Wallaa M Elsherif, Eman M Shaker
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引用次数: 0

Abstract

Background: Due to the adverse effects of industrial chemicals and their carcinogenicity and toxicity for humans, the debates have increased on using natural preservatives. This study was conducted to investigate the inhibitory effect of pure nisin and nisin nanoparticles (nisin NPs) against Aspergillus flavus in vivo by inoculation in laboratory-manufactured Ras cheese. A novel, safe, and natural approach of nanoprecipitation using acetic acid was employed to prepare nisin nanoparticles. The prepared NPs were characterized using zeta-sizer, FTIR, and transmission electron microscopy (TEM). Furthermore, the cytotoxicity of nisin NPs on Vero cells was assessed. The minimum inhibitory concentrations (MICs) of nisin and its nanoparticles were determined in vitro against A. flavus isolates using the agar well-diffusion method. The sensory evaluation of manufactured Ras cheese was conducted over a 60-day storage period.

Results: The obtained results showed a strong antifungal activity of nisin NPs (0.0625 mg/mL) against A. flavus strain in comparison with pure nisin (0.5 mg/mL). Notably, the count decreased gradually by time from 2 × 108 at zero time and could not be detected at the 7th week. The count with pure nisin decreased from 2 × 108 at zero time and could not be detected at the 10th week where it's enough time to produce aflatoxins in cheese. The MICs of nisin and nisin NPs were 0.25 and 0.0313 mg/mL, respectively. Nisin NPs used in our experiment had good biocompatibility and safety for food preservation. Additionally, the sensory parameters of the manufactured Ras cheese inoculated with nisin and nisin NPs were of high overall acceptability (OAA).

Conclusions: Overall, the results of this study suggested that adding more concentration (˃0.0625 mg/mL) from nisin nanoparticles during the production of Ras cheese may be a helpful strategy for food preservation against A. flavus in the dairy industry.

提高拉斯奶酪的安全性:尼辛及其纳米颗粒对黄曲霉菌的抗真菌作用。
背景:由于工业化学品的不良影响及其对人类的致癌性和毒性,人们对使用天然防腐剂的讨论越来越多。本研究通过在实验室生产的拉斯奶酪中接种纯尼生素和尼生素纳米粒子(尼生素 NPs),研究其对黄曲霉菌的抑制作用。制备尼生素纳米粒子采用了一种新颖、安全和天然的醋酸纳米沉淀法。制备的 NPs 利用zeta-sizer、傅立叶变换红外光谱和透射电子显微镜(TEM)进行了表征。此外,还评估了尼生素 NPs 对 Vero 细胞的细胞毒性。采用琼脂井扩散法测定了尼生素及其纳米颗粒在体外对黄曲霉菌分离物的最低抑菌浓度(MICs)。在 60 天的贮存期内对制成的拉斯奶酪进行了感官评估:结果表明,与纯尼生素(0.5 毫克/毫升)相比,尼生素 NPs(0.0625 毫克/毫升)对黄曲霉菌株具有很强的抗真菌活性。值得注意的是,随着时间的推移,计数从零时的 2 × 108 逐渐减少,到第 7 周时已检测不到。使用纯尼生素的菌落总数从零时的 2 × 108 个逐渐减少,到第 10 周时就检测不到了,这段时间足以在奶酪中产生黄曲霉毒素。nisin 和 nisin NPs 的 MIC 分别为 0.25 和 0.0313 mg/mL。我们实验中使用的 Nisin NPs 具有良好的生物相容性和食品保鲜安全性。此外,用 nisin 和 nisin NPs 接种生产的 Ras 奶酪的感官参数总体可接受性(OAA)较高:总之,这项研究的结果表明,在生产拉丝奶酪的过程中添加更高浓度(˃0.0625 mg/mL)的nisin纳米粒子可能是乳制品行业在食品保鲜中抵御黄曲霉菌的一种有效策略。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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来源期刊
BMC Veterinary Research
BMC Veterinary Research VETERINARY SCIENCES-
CiteScore
4.80
自引率
3.80%
发文量
420
审稿时长
3-6 weeks
期刊介绍: BMC Veterinary Research is an open access, peer-reviewed journal that considers articles on all aspects of veterinary science and medicine, including the epidemiology, diagnosis, prevention and treatment of medical conditions of domestic, companion, farm and wild animals, as well as the biomedical processes that underlie their health.
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