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Growth inhibition of foodborne pathogens by co‐microencapsulation of lactobacilli cell free and propolis extracts
Journal of Food Safety ( IF 1.9 ) Pub Date : 2020-10-07 , DOI: 10.1111/jfs.12863 Aykut Burgut 1
Journal of Food Safety ( IF 1.9 ) Pub Date : 2020-10-07 , DOI: 10.1111/jfs.12863 Aykut Burgut 1
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Cell free extracts (CFE) obtained from Lactobacillus plantarum FI 8595 and Lactobacillus reuteri ATCC 55730 alone or in combination with propolis ethanolic or water extracts (1%) were microencapsulated with maltodextrin (25%) before the subsequent spray drying process. They were morphologically characterized by scanning electron microscope. Chemical compositions of pure extracts were identified by gas chromatography–mass spectrometry. Antimicrobial activities of pure and microencapsulated extracts against four foodborne pathogens (Staphylococcus aureus ATCC29213, Listeria monocytogenes ATCC19112, Klebsiella pneumoniae ATCC700603 and Salmonella Paratyphi A NCTC13) were determined using agar well diffusion, broth microdilution and time kill assays. CFE from L. reuteri and L. plantarum consisted of acetic acid, pyrrolo[1,2‐a]pyrazine‐1,4‐dione, hexahydro‐3‐(phenylmethyl)‐, 2,3,4‐trihydroxybenzaldehyde and 9‐octadecenoic acid. The results also indicated the presence of two respective major compounds, namely, 2‐methoxy‐4‐vinylphenol (19.03%) and trans‐cinnamic acid (27.67%) in water and ethanolic propolis extracts. Presence of propolis extracts mainly ethanolic extract in microencapsulation led to higher inhibition zones against all foodborne pathogens (p < .05). The co‐microencapsulation of CFE from L. reuteri in combination with ethanolic or water extract of propolis resulted in 2.34‐ and 2.2‐fold higher inhibition zone towards L. monocytogenes. Pure and microencapsulated CFE from L. reuteri resulted in 2.89 and 2.14 log cfu/ml reduction in growth of S. Paratyphi A at 3 hr, respectively. The co‐microencapsulation of CFE from lactobacilli and propolis extracts mainly ethanolic extract could be suggested as a novel antimicrobial on inhibition of food pathogens, as they contain abundant bioactive substances.
中文翻译：
通过共微囊化无乳酸菌和蜂胶提取物来抑制食源性病原体的生长
分别从植物乳杆菌FI 8595和罗伊氏乳杆菌ATCC 55730或与蜂胶乙醇或水提取物（1％）组合获得的无细胞提取物（CFE）用麦芽糖糊精（25％）微囊化，然后进行随后的喷雾干燥工艺。通过扫描电子显微镜对其形态进行了表征。通过气相色谱-质谱法鉴定纯提取物的化学成分。纯和微囊提取物对四种食源性病原体（金黄色葡萄球菌ATCC29213，单核细胞增生李斯特菌ATCC19112，肺炎克雷伯菌肺炎ATCC700603和沙门氏菌）的抗菌活性使用琼脂孔扩散，肉汤微量稀释和杀灭时间测定副伤寒A NCTC13）。罗伊氏乳杆菌和植物乳杆菌的CFE由乙酸，吡咯并[1,2-a]吡嗪-1,4-二酮，六氢-3-（苯甲基）-，2,3,4-三羟基苯甲醛和9-十八烯酸组成酸。结果还表明，水和乙醇蜂胶提取物中存在两种各自的主要化合物，即2-甲氧基-4-乙烯基苯酚（19.03％）和反肉桂酸（27.67％）。蜂胶提取物（主要是乙醇提取物）在微胶囊中的存在导致了对所有食源性病原体的更高抑制区（p <.05）。罗伊氏乳杆菌CFE的共微囊化与蜂胶的乙醇提取物或水提取物联合使用时，对单核细胞增生李斯特菌的抑制区分别高出2.34和2.2倍。来自罗伊氏乳杆菌的纯和微囊化CFE分别导致副伤寒沙门氏菌A在3小时的生长降低2.89和2.14 log cfu / ml 。乳酸杆菌和蜂胶提取物（主要是乙醇提取物）中CFE的共微囊化可能被认为是抑制食物病原体的新型抗菌剂，因为它们含有丰富的生物活性物质。
更新日期：2020-10-07
中文翻译：
通过共微囊化无乳酸菌和蜂胶提取物来抑制食源性病原体的生长
分别从植物乳杆菌FI 8595和罗伊氏乳杆菌ATCC 55730或与蜂胶乙醇或水提取物（1％）组合获得的无细胞提取物（CFE）用麦芽糖糊精（25％）微囊化，然后进行随后的喷雾干燥工艺。通过扫描电子显微镜对其形态进行了表征。通过气相色谱-质谱法鉴定纯提取物的化学成分。纯和微囊提取物对四种食源性病原体（金黄色葡萄球菌ATCC29213，单核细胞增生李斯特菌ATCC19112，肺炎克雷伯菌肺炎ATCC700603和沙门氏菌）的抗菌活性使用琼脂孔扩散，肉汤微量稀释和杀灭时间测定副伤寒A NCTC13）。罗伊氏乳杆菌和植物乳杆菌的CFE由乙酸，吡咯并[1,2-a]吡嗪-1,4-二酮，六氢-3-（苯甲基）-，2,3,4-三羟基苯甲醛和9-十八烯酸组成酸。结果还表明，水和乙醇蜂胶提取物中存在两种各自的主要化合物，即2-甲氧基-4-乙烯基苯酚（19.03％）和反肉桂酸（27.67％）。蜂胶提取物（主要是乙醇提取物）在微胶囊中的存在导致了对所有食源性病原体的更高抑制区（p <.05）。罗伊氏乳杆菌CFE的共微囊化与蜂胶的乙醇提取物或水提取物联合使用时，对单核细胞增生李斯特菌的抑制区分别高出2.34和2.2倍。来自罗伊氏乳杆菌的纯和微囊化CFE分别导致副伤寒沙门氏菌A在3小时的生长降低2.89和2.14 log cfu / ml 。乳酸杆菌和蜂胶提取物（主要是乙醇提取物）中CFE的共微囊化可能被认为是抑制食物病原体的新型抗菌剂，因为它们含有丰富的生物活性物质。
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