Cowpea legumin preservative impacts on beef ribeye and implications on antibiotic resistant food borne pathogens

IF 6.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

NPJ Science of Food Pub Date : 2024-11-19 DOI:10.1038/s41538-024-00337-z

Wesam Dawam, Shimaa Edris, Ali Osman, Mai Elsheikh, Ahmed Hamad, Mahmoud Sitohy, Islam Sabeq

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Abstract

The current study assessed the minimum inhibitory concentration (MIC) of Cowpea-legumin (CPL) against antibiotic-resistant foodborne pathogens (FBP), the consequences on Longissimus thoracis et lumborum (LTL) quality and shelf-life, and the growth curves of inoculated FBPs. Fresh LTL-steaks were enriched with either 0.5 mg/g (CPL0.5) or 1 mg/g (CPL1) and evaluated over 15 chilling-days at 4 °C. Antibiotic-resistant Salmonella enterica and Escherichia coli were inhibited by 25 and 3.125 mg/mL, respectively, while antibiotic-susceptible FBPs and antibiotic-resistant Staphylococcus aureus were suppressed by 0.1 mg/mL CPL. CPL1-fortification produced fully tender LTL that was initially yellower/less red than the control, then turned brighter red with storage. CPL demonstrated promising dose-dependent antioxidant, and antibacterial activities against native spoilage and antibiotic-resistant/susceptible FBPs. CPL’s proteinaceous composition, besides sample size, might impact stability. Conclusively, CPL demonstrated promising preservative stability in fresh meat for a maximum of fifteen-days and represents a viable antimicrobial alternative in battle against antibiotic-resistance.

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豇豆豆科植物防腐剂对牛肋条肉的影响及对抗生素耐药性食源性致病菌的影响

本研究评估了豇豆-葡聚糖（CPL）对抗生素耐药性食源性病原体（FBP）的最低抑菌浓度（MIC）、对胸腰长肌（LTL）质量和货架期的影响以及接种的 FBP 的生长曲线。新鲜的LTL-steaks富含0.5毫克/克（CPL0.5）或1毫克/克（CPL1），在4°C下冷藏15天后进行评估。耐抗生素的肠炎沙门氏菌和大肠杆菌分别受到 25 毫克/毫升和 3.125 毫克/毫升 CPL 的抑制，而对抗生素敏感的 FBPs 和耐抗生素的金黄色葡萄球菌则受到 0.1 毫克/毫升 CPL 的抑制。CPL1强化生产的LTL完全变软，与对照组相比，LTL最初颜色较黄/不红，贮藏后颜色变红。CPL 对本地腐败菌和抗生素耐受/易感 FBPs 具有良好的剂量依赖性抗氧化和抗菌活性。CPL 的蛋白质组成以及样本量可能会影响其稳定性。总之，CPL 在鲜肉中最多可保持 15 天的防腐稳定性，是对抗抗生素耐药性的一种可行的抗菌剂替代品。

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来源期刊

NPJ Science of Food FOOD SCIENCE & TECHNOLOGY-

CiteScore

7.50

自引率

1.60%

发文量

期刊介绍： npj Science of Food is an online-only and open access journal publishes high-quality, high-impact papers related to food safety, security, integrated production, processing and packaging, the changes and interactions of food components, and the influence on health and wellness properties of food. The journal will support fundamental studies that advance the science of food beyond the classic focus on processing, thereby addressing basic inquiries around food from the public and industry. It will also support research that might result in innovation of technologies and products that are public-friendly while promoting the United Nations sustainable development goals.