Development of a gelatin/hyaluronic acid antimicrobial food pad containing the polyvalent bacteriophage STK8t

IF 8.5 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Packaging and Shelf Life Pub Date : 2025-05-14 DOI:10.1016/j.fpsl.2025.101516

Hani Ji, Yoonjee Chang

{"title":"Development of a gelatin/hyaluronic acid antimicrobial food pad containing the polyvalent bacteriophage STK8t","authors":"Hani Ji, Yoonjee Chang","doi":"10.1016/j.fpsl.2025.101516","DOIUrl":null,"url":null,"abstract":"<div><div>Foodborne pathogens such as Salmonella, Escherichia coli, Shigella, and Klebsiella pose considerable challenges to meat products. Current control methods involving chemicals and antibiotics raise concerns because of their potential effects on health and the environment, as well as the risk of antibiotic-resistant bacteria. To address this, we aimed to develop an antimicrobial film with enhanced absorption properties by incorporating a polyvalent bacteriophage (phage) into a gelatin/hyaluronic acid film. In this study, we isolated a polyvalent phage named STK8t and used it as an alternative biocontrol agent for food. Notably, it exhibited a potent lytic activity against Salmonella, E. coli, Shigella, and Klebsiella, showing its polyvalent properties with a wide host range. It showed a rapid antibacterial activity against S. Typhimurium and E. coli within 1 h and sustained a strong antibacterial ability against S. flexneri and K. pneumoniae for more than 11 h. STK8t-containing antibacterial films (GL2HA1) were developed by incorporating 1% (w/v) hyaluronic acid (HA) into 2% (w/v) gelatin (GL). Their swelling rate was significantly higher than that of the single GL film, and stable phage titers were maintained for up to 20 days. The GL2HA1 film strongly reduced the bacterial count of Salmonella by 6-log CFU/mL at 3 h. Additionally, it exhibited a remarkable improvement in beef drip absorption within 5 min compared with a conventional single-GL film. Therefore, these antibacterial systems show potential for broad applications in the food industry.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"49 ","pages":"Article 101516"},"PeriodicalIF":8.5000,"publicationDate":"2025-05-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Packaging and Shelf Life","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2214289425000869","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}

引用次数: 0

Abstract

Foodborne pathogens such as Salmonella, Escherichia coli, Shigella, and Klebsiella pose considerable challenges to meat products. Current control methods involving chemicals and antibiotics raise concerns because of their potential effects on health and the environment, as well as the risk of antibiotic-resistant bacteria. To address this, we aimed to develop an antimicrobial film with enhanced absorption properties by incorporating a polyvalent bacteriophage (phage) into a gelatin/hyaluronic acid film. In this study, we isolated a polyvalent phage named STK8t and used it as an alternative biocontrol agent for food. Notably, it exhibited a potent lytic activity against Salmonella, E. coli, Shigella, and Klebsiella, showing its polyvalent properties with a wide host range. It showed a rapid antibacterial activity against S. Typhimurium and E. coli within 1 h and sustained a strong antibacterial ability against S. flexneri and K. pneumoniae for more than 11 h. STK8t-containing antibacterial films (GL2HA1) were developed by incorporating 1% (w/v) hyaluronic acid (HA) into 2% (w/v) gelatin (GL). Their swelling rate was significantly higher than that of the single GL film, and stable phage titers were maintained for up to 20 days. The GL2HA1 film strongly reduced the bacterial count of Salmonella by 6-log CFU/mL at 3 h. Additionally, it exhibited a remarkable improvement in beef drip absorption within 5 min compared with a conventional single-GL film. Therefore, these antibacterial systems show potential for broad applications in the food industry.

查看原文本刊更多论文

含有多价噬菌体STK8t的明胶/透明质酸抗菌食品垫的研制

沙门氏菌、大肠杆菌、志贺氏菌和克雷伯氏菌等食源性病原体对肉制品构成相当大的挑战。目前涉及化学品和抗生素的控制方法引起关注，因为它们对健康和环境的潜在影响，以及产生耐抗生素细菌的风险。为了解决这个问题，我们的目标是通过将多价噬菌体（噬菌体）掺入明胶/透明质酸薄膜中，开发一种具有增强吸收性能的抗菌膜。本研究分离了一种名为STK8t的多价噬菌体，并将其作为食品生物防治的替代剂。值得注意的是，它对沙门氏菌、大肠杆菌、志贺氏菌和克雷伯氏菌具有有效的裂解活性，显示出它在广泛宿主范围内的多价特性。在1 h内对鼠伤寒沙门氏菌和大肠杆菌表现出快速的抑菌活性，对福氏沙门氏菌和肺炎克雷伯菌的抑菌效果持续11 h以上。将1% （w/v）透明质酸（HA）掺入2% （w/v）明胶（GL）中，制备含stk8t抗菌膜（GL2HA1）。它们的溶胀率显著高于单一GL膜，噬菌体滴度可保持稳定达20 d。在3 h下，GL2HA1膜能显著降低沙门氏菌的细菌数量，降低幅度为6 log CFU/mL。此外，与传统的单一gl膜相比，它在5 min内对牛肉滴液的吸收有显著改善。因此，这些抗菌系统在食品工业中显示出广泛应用的潜力。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Food Packaging and Shelf Life Agricultural and Biological Sciences-Food Science

CiteScore

14.00

自引率

8.80%

发文量

214

审稿时长

70 days

期刊介绍： Food packaging is crucial for preserving food integrity throughout the distribution chain. It safeguards against contamination by physical, chemical, and biological agents, ensuring the safety and quality of processed foods. The evolution of novel food packaging, including modified atmosphere and active packaging, has extended shelf life, enhancing convenience for consumers. Shelf life, the duration a perishable item remains suitable for sale, use, or consumption, is intricately linked with food packaging, emphasizing its role in maintaining product quality and safety.