Loeffler Myriam, Schwab Verena, Terjung Nino, Weiss Jochen, McClements D Julian
Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, 70599 Stuttgart, Germany.
Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA.
Foods. 2020 Mar 2;9(3):270. doi: 10.3390/foods9030270.
The cationic surfactant Lauric arginate (LAE) has gained approval for utilization in meat products (limit: 200 mg/kg). However, as for other antimicrobials, its activity is reduced when applied to complex food matrices. The current study therefore aims to better understand protein-antimicrobial agent-interactions and their influence on the antimicrobial activity of (i) LAE and (ii) methylparaben against and in defined model systems (pH 6). Antimicrobials were utilized alone or in combination with nutrient broth containing either no protein or 2% bovine serum albumin, whey protein isolate, or soy protein hydrolysate. LAE was found to form complexes with all proteins due to electrostatic attraction, determined using microelectrophoretic and turbidity measurements. Minimal lethal concentrations of LAE were remarkably increased (4-13 fold) in the presence of proteins, with globular proteins having the strongest impact. Combinations of LAE (0-200 µg/mL) with the less structure-sensitive component methylparaben (approved concentration 0.1%) remarkably decreased the concentrations of LAE needed to strongly inhibit or even kill both, and in the presence of proteins. The study highlights the importance of ingredient interactions impacting microbial activity that are often not taken into account when examining antimicrobial components having different structure sensitivities.
阳离子表面活性剂月桂精氨酸酯（LAE）已获批用于肉类产品（限量：200毫克/千克）。然而，与其他抗菌剂一样，当应用于复杂的食品基质时，其活性会降低。因此，本研究旨在更好地理解蛋白质 - 抗菌剂之间的相互作用及其对（i）LAE和（ii）对羟基苯甲酸甲酯在特定模型系统（pH 6）中对[具体微生物名称缺失]和[具体微生物名称缺失]抗菌活性的影响。抗菌剂单独使用或与不含蛋白质或含有2%牛血清白蛋白、乳清蛋白分离物或大豆蛋白水解物的营养肉汤联合使用。通过微电泳和浊度测量确定，由于静电吸引，LAE被发现与所有蛋白质形成复合物。在有蛋白质存在的情况下，LAE的最低致死浓度显著增加（4 - 13倍），其中球状蛋白质的影响最强。LAE（0 - 200微克/毫升）与结构敏感性较低的成分对羟基苯甲酸甲酯（批准浓度0.1%）联合使用时，在有蛋白质存在的情况下，显著降低了强烈抑制甚至杀死[具体微生物名称缺失]和[具体微生物名称缺失]所需的LAE浓度。该研究强调了成分相互作用对微生物活性的重要性，而在研究具有不同结构敏感性的抗菌成分时，这种相互作用往往未被考虑在内。
