Roshanak Sahar, Shahidi Fakhri, Tabatabaei Yazdi Farideh, Javadmanesh Ali, Movaffagh Jebraeil
Ferdowsi University of Mashhad Professor Food science and Technology Azadi IRAN (ISLAMIC REPUBLIC OF) Mashhad Razavi Khorasan 9177948974.
J Food Prot. 2020 Nov;83(11):2018-2025. doi: 10.4315/JFP-20-127. Epub 2020 Jun 5.
One of the most effective methods for increasing the antimicrobial activity of a substance is to combine it with one or more other antimicrobial agents. The aim of the present study was to evaluate the antimicrobial effect of buforin I and nisin alone and investigate the synergistic action of these compounds against the most important food spoilage microorganisms in clouding B. subtilis, S. epidermidis, L. innocua, E. coli, S. Enteritidis, A. oryzae, R. glutinis and G. candidum. The results of MIC and MBC/MFC examinations showed that buforin I had higher antimicrobial activity than nisin on all the microbial strains used in this study (p≤0.5). E.coli was the most resistant to both antimicrobial agents, while Listeria innocua and Staphylococcus epidermidis were the most sensitive to nisin and buforin I, respectively. The results of synergistic interaction between buforin I and nisin indicated that the combination of buforin I and nisin on B. subtilis, S. epidermidis and A. oryzae showed synergistic effect, while it had no effect on S. Enteritidis and Geotrichum candidum. The combination of buforin I and nisin showed partial synergistic effect on Listeria innocua, Escherichia coli, Rhodotorula glutinis. Assessment of viability of the microorganisms under the antimicrobial agents alone and in combination with each other at MICs and FICs indicated that use of these antimicrobial agents in combination enhances antimicrobial activity at lower concentrations of both agents. The present study investigated the antimicrobial properties of buforin I against food spoilage microorganisms for the first time and suggests that its use alone or in combination with nisin may provide a clear horizon for the application of antimicrobial peptides as natural preservatives. Thus, the combination of antimicrobial peptides and traditional antimicrobial food preservative could be a promising option for the prevention of contamination, spoilage, and infestation of food and beverage products.
增强物质抗菌活性最有效的方法之一是将其与一种或多种其他抗菌剂结合。本研究的目的是评估蟾蜍灵I和乳链菌肽单独的抗菌效果，并研究这些化合物对导致食品变质的最重要微生物（包括枯草芽孢杆菌、表皮葡萄球菌、无害李斯特菌、大肠杆菌、肠炎沙门氏菌、米曲霉、粘红酵母和白假丝酵母）的协同作用。最低抑菌浓度（MIC）和最低杀菌浓度/最低真菌杀菌浓度（MBC/MFC）检测结果表明，在本研究使用的所有微生物菌株上，蟾蜍灵I的抗菌活性均高于乳链菌肽（p≤0.5）。大肠杆菌对这两种抗菌剂的耐药性最强，而无害李斯特菌和表皮葡萄球菌分别对乳链菌肽和蟾蜍灵I最为敏感。蟾蜍灵I和乳链菌肽之间的协同相互作用结果表明，蟾蜍灵I和乳链菌肽组合对枯草芽孢杆菌、表皮葡萄球菌和米曲霉表现出协同作用，而对肠炎沙门氏菌和白假丝酵母没有作用。蟾蜍灵I和乳链菌肽组合对无害李斯特菌、大肠杆菌、粘红酵母表现出部分协同作用。在MIC和FIC浓度下，单独及相互组合使用抗菌剂时对微生物活力的评估表明，两种抗菌剂在较低浓度下联合使用可增强抗菌活性。本研究首次考察了蟾蜍灵I对食品变质微生物的抗菌特性，并表明单独使用或与乳链菌肽联合使用可为抗菌肽作为天然防腐剂的应用提供广阔前景。因此，抗菌肽与传统抗菌食品防腐剂的组合可能是预防食品和饮料产品污染、变质及滋生害虫的一个有前景的选择。
