Aasen Inga Marie, Markussen Sidsel, Møretrø Trond, Katla Tone, Axelsson Lars, Naterstad Kristine
SINTEF Applied Chemistry, NO-7465 Trondheim, Norway.
Int J Food Microbiol. 2003 Oct 15;87(1-2):35-43. doi: 10.1016/s0168-1605(03)00047-3.
Bacteriocins are amphiphilic peptides susceptible to adsorption to food macromolecules and proteolytic degradation. These properties may limit their use as preservation agents. The aim of the present work has been to elucidate the fate of the bacteriocin sakacin P in food. Nisin was used in a few experiments for comparison. Recovery of bacteriocins was studied in homogenates of cold-smoked salmon, chicken cold cuts and raw chicken, with verification of the results in the corresponding food products. More than 80% of the added sakacin P and nisin were quickly adsorbed to proteins in the food matrix. In foods that had not been heat-treated, proteolytic activity caused a rapid degradation of the bacteriocins, with less than 1% of the total activity left after 1 week in cold-smoked salmon, and even less in raw chicken. In heat-treated foods, the bacteriocin activity was stable for more than 4 weeks. The high fat content in salmon compared to chicken had no adverse effect on bacteriocin recovery or activity. However, mixing of triglyceride oils and bacteriocin solutions caused a considerable loss of activity. No principal differences were observed between sakacin P and nisin, but less nisin was adsorbed to muscle proteins at low pH, and the negative effect of oils was less pronounced for nisin. Growth of Listeria monocytogenes was completely inhibited for at least 3 weeks in both chicken cold cuts and cold-smoked salmon by addition of sakacin P (3.5 microg/g), despite the proteolytic degradation in the salmon.
细菌素是两亲性肽，易吸附于食物大分子并易受蛋白水解降解。这些特性可能会限制它们作为防腐剂的用途。本研究的目的是阐明食品中细菌素片球菌素P的去向。在一些实验中使用了乳链菌肽作比较。研究了冷熏三文鱼、鸡肉冷切肉和生鸡肉匀浆中细菌素的回收率，并在相应食品中验证了结果。添加的片球菌素P和乳链菌肽中超过80%迅速吸附到食物基质中的蛋白质上。在未经热处理的食品中，蛋白水解活性导致细菌素迅速降解，在冷熏三文鱼中1周后总活性剩余不到1%，在生鸡肉中更少。在热处理过的食品中，细菌素活性在4周多的时间内保持稳定。与鸡肉相比，三文鱼中的高脂肪含量对细菌素的回收率或活性没有不利影响。然而，甘油三酯油和细菌素溶液混合会导致相当大的活性损失。片球菌素P和乳链菌肽之间未观察到主要差异，但在低pH值下，乳链菌肽吸附到肌肉蛋白上的量较少，并且油对乳链菌肽的负面影响不太明显。在鸡肉冷切肉和冷熏三文鱼中，添加片球菌素P（3.5微克/克）可使单核细胞增生李斯特菌的生长完全受到抑制至少3周，尽管三文鱼中存在蛋白水解降解。
