Food Science Department, Federal University of Lavras, University Campus, CEP 37.200-000 Lavras, MG, Brazil.
Department for sustainable food process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy.
Food Res Int. 2021 Nov;149:110658. doi: 10.1016/j.foodres.2021.110658. Epub 2021 Aug 20.
Microbiological safety in food industry are always a concern regarding sublethal tolerance in bacteria for common and natural sanitizers. Natural bacteriocins, such as nisin (NIS), may negatively interfere in the efficiency of major compounds of essential oils against foodborne pathogenic bacteria. However, nanoemulsioned forms increase the bactericidal potential of natural compounds acting synergistically. In this study, cinnamaldehyde (CIN), citral (CIT), and linalool (LIN) were evaluated independently, associated with NIS, and in nanoemulsions (NEs) against Bacillus cereus using untargeted-metabolomics. Results revealed morphological changes in the structure of B. cereus treated with NEs of CIN and CIT, both NIS-associated. In addition, sensibility tests and UHPLC-QTOF-MS analyses indicated that NIS might react together with CIT reducing the bactericidal efficiency, while the nanoemulsion of CIT effect was enhanced by NIS in nanoemulsioned forms. This study highlights the importance of prudent administration of natural compounds as antimicrobial agents to prevent sublethal tolerance in pathogenic bacteria.
食品工业中的微生物安全性一直是人们关注的焦点，特别是针对常见的和天然的消毒剂对细菌的亚致死耐受问题。天然细菌素，如乳链菌肽（NIS），可能会对精油等主要化合物对食源性病原体的杀菌效率产生负面影响。然而，纳米乳剂形式可以通过协同作用增加天然化合物的杀菌潜力。在这项研究中，分别评估了肉桂醛（CIN）、柠檬醛（CIT）和芳樟醇（LIN），以及它们与 NIS 的联合作用，以及它们在纳米乳剂（NEs）中的杀菌效果，以评估其对蜡样芽孢杆菌的影响。使用无靶向代谢组学技术。结果表明，用 CIN 和 CIT 的 NEs 处理后，蜡样芽孢杆菌的结构发生了形态变化，这两种 NEs 都与 NIS 相关。此外，敏感性测试和 UHPLC-QTOF-MS 分析表明，NIS 可能与 CIT 发生反应，从而降低杀菌效率，而 CIT 的纳米乳剂形式则通过 NIS 增强了杀菌效果。这项研究强调了谨慎管理天然化合物作为抗菌剂的重要性，以防止病原菌产生亚致死耐受。
