活性乳铁蛋白与迷迭香提取物在体外的协同抗菌作用及其在肉类保鲜中的潜在应用。
Synergistic antimicrobial effects of activated lactoferrin and rosemary extract in vitro and potential application in meat storage.
作者信息
Soyer Ferda, Keman Deniz, Eroğlu Erdal, Türe Hasan
机构信息
Department of Molecular Biology and Genetics, Izmir Institute of Technology, 35430 Izmir, Turkey.
Present Address: Department of Bioengineering, Manisa Celal Bayar University, 45140 Manisa, Turkey.
出版信息
J Food Sci Technol. 2020 Dec;57(12):4395-4403. doi: 10.1007/s13197-020-04476-5. Epub 2020 Apr 30.
This study aimed to explore the antimicrobial effects of activated lactoferrin (ALF) and rosemary extract (RE) on O157:H7, Enteritidis and , and to investigate their application potential in the meat storage. Minimum inhibitory concentrations (MICs) of ALF, RE and ALF-RE combinations were determined via microtiter plate assay. MICs of ALF were 1% for O157:H7; 0.5% for Enteritidis and 0.1% for While 15% RE inhibited ; 30% RE partially inhibited O157:H7 and Enteritidis growth. Synergistic effect of ALF and RE on the inhibition of O157:H7 increased the activity of ALF two to three folds. Food application of antimicrobials was performed by dipping of meat samples. Both ALF and RE were found effective in the prevention of growth about two logs. According to the data, choice of natural antimicrobials may be promising in food preservation.
本研究旨在探讨活性乳铁蛋白（ALF）和迷迭香提取物（RE）对O157:H7、肠炎沙门氏菌和[此处原文缺失一种菌名]的抗菌作用，并研究它们在肉类储存中的应用潜力。通过微量滴定板法测定了ALF、RE及ALF-RE组合的最低抑菌浓度（MIC）。ALF对O157:H7的MIC为1%；对肠炎沙门氏菌为0.5%，对[此处原文缺失一种菌名]为0.1%。而15%的RE可抑制[此处原文缺失一种菌名]；30%的RE可部分抑制O157:H7和肠炎沙门氏菌的生长。ALF和RE对O157:H7抑制作用的协同效应使ALF的活性提高了两到三倍。通过将肉类样品浸渍来进行抗菌剂的食品应用。发现ALF和RE在预防[此处原文缺失一种菌名]生长方面均有效，可使菌数减少约两个对数级。根据这些数据，选择天然抗菌剂在食品保鲜方面可能具有前景。
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