Na-Kyoung Lee, Yeong Jin Park, Cho Eun Kang, Ji Hun Kim, Doohang Shin, Dae-Hee Lee, Hyun-Dong Paik
{"title":"使用栗子内壳、肉桂和ε-聚赖氨酸的复合防腐剂对食品中毒细菌金黄色葡萄球菌的抗菌效果","authors":"Na-Kyoung Lee, Yeong Jin Park, Cho Eun Kang, Ji Hun Kim, Doohang Shin, Dae-Hee Lee, Hyun-Dong Paik","doi":"10.1007/s10068-024-01588-y","DOIUrl":null,"url":null,"abstract":"<div><p>Chestnut inner shell, cinnamon, and ε-poly-lysine (ε-PL) have been used for natural preservative of food grade, and combined preservatives (CP) has been formulated previously. This study examined whether <i>Staphylococcus aureus</i> growth could be controlled using CP in tryptic soy broth (TSB). CP inhibited <i>S. aureus</i> growth by about 5 log CFU/mL in TSB. The cell surface hydrophobicity, autoaggregation, and motility of <i>S. aureus</i> were slightly reduced by CP treatment. The expression of adhesion- and toxin-related genes in <i>S. aureus</i> treated with CP was reduced than that in the control treated with TSB. In addition, the inhibitory activity of the CP was visible through the SEM images. Therefore, the CP consisted of chestnut inner shell extract, cinnamon extract, and ε-PL had appropriate antibacterial effect against <i>S. aureus</i> and could be applied as antibacterial agents.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"33 14","pages":"3379 - 3386"},"PeriodicalIF":2.4000,"publicationDate":"2024-06-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Antimicrobial effect of combined preservatives using chestnut inner shell, cinnamon, and ε-poly-lysine against food-poisoning bacteria Staphylococcus aureus\",\"authors\":\"Na-Kyoung Lee, Yeong Jin Park, Cho Eun Kang, Ji Hun Kim, Doohang Shin, Dae-Hee Lee, Hyun-Dong Paik\",\"doi\":\"10.1007/s10068-024-01588-y\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>Chestnut inner shell, cinnamon, and ε-poly-lysine (ε-PL) have been used for natural preservative of food grade, and combined preservatives (CP) has been formulated previously. This study examined whether <i>Staphylococcus aureus</i> growth could be controlled using CP in tryptic soy broth (TSB). CP inhibited <i>S. aureus</i> growth by about 5 log CFU/mL in TSB. The cell surface hydrophobicity, autoaggregation, and motility of <i>S. aureus</i> were slightly reduced by CP treatment. The expression of adhesion- and toxin-related genes in <i>S. aureus</i> treated with CP was reduced than that in the control treated with TSB. In addition, the inhibitory activity of the CP was visible through the SEM images. Therefore, the CP consisted of chestnut inner shell extract, cinnamon extract, and ε-PL had appropriate antibacterial effect against <i>S. aureus</i> and could be applied as antibacterial agents.</p></div>\",\"PeriodicalId\":566,\"journal\":{\"name\":\"Food Science and Biotechnology\",\"volume\":\"33 14\",\"pages\":\"3379 - 3386\"},\"PeriodicalIF\":2.4000,\"publicationDate\":\"2024-06-25\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Science and Biotechnology\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://link.springer.com/article/10.1007/s10068-024-01588-y\",\"RegionNum\":3,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Science and Biotechnology","FirstCategoryId":"97","ListUrlMain":"https://link.springer.com/article/10.1007/s10068-024-01588-y","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Antimicrobial effect of combined preservatives using chestnut inner shell, cinnamon, and ε-poly-lysine against food-poisoning bacteria Staphylococcus aureus
Chestnut inner shell, cinnamon, and ε-poly-lysine (ε-PL) have been used for natural preservative of food grade, and combined preservatives (CP) has been formulated previously. This study examined whether Staphylococcus aureus growth could be controlled using CP in tryptic soy broth (TSB). CP inhibited S. aureus growth by about 5 log CFU/mL in TSB. The cell surface hydrophobicity, autoaggregation, and motility of S. aureus were slightly reduced by CP treatment. The expression of adhesion- and toxin-related genes in S. aureus treated with CP was reduced than that in the control treated with TSB. In addition, the inhibitory activity of the CP was visible through the SEM images. Therefore, the CP consisted of chestnut inner shell extract, cinnamon extract, and ε-PL had appropriate antibacterial effect against S. aureus and could be applied as antibacterial agents.
期刊介绍：
The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.
求助内容：
应助结果提醒方式：
京公网安备 11010802042870号
