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Lactolisterin BU-producer Lactococcus lactis subsp. lactis BGBU1-4: Bio-control of Listeria monocytogenes and Staphylocococcus aureus in fresh soft cheese and effect on immunological response of rats
Food Control ( IF 6 ) Pub Date : 2020-05-01 , DOI: 10.1016/j.foodcont.2019.107076
Nemanja Mirkovic , Jelena Kulas , Zorana Miloradovic , Marija Miljkovic , Dina Tucovic , Jelena Miocinovic , Branko Jovcic , Ivana Mirkov , Milan Kojic

Abstract In last two decades, there has been a strong trend in the application of lactic acid bacteria as adjunctive cultures to control growth of spoilage and pathogenic bacteria in food. One of the most important properties that contribute to the application of these bacteria is the production of antimicrobial molecules. Lactococcus lactis subsp. lactis BGBU1-4, isolated from traditional brined cheese, produces thermostable bacteriocin named lactolisterin BU, with broad spectrum of activity against spoilage bacteria and foodborne pathogens. In this study, effect of strain BGBU1-4, as adjunct culture, on the numbers of Listeria monocytogenes ATCC19111 and Staphylococcus aureus LMM322 in artificially contaminated Quark-type, soft acid coagulated cheese, was examined. In addition, we analyzed influence of BGBU1-4 on chemical and sensory properties of the cheese, as well as immunological response of Albino oxford rats fed with Quark-type of cheese made using BGBU1-4 as adjunct culture. Results of this study revealed antibacterial potential of strain BGBU1-4 against L. monocytogenes ATCC19111 and S. aureus LMM322 in Quark-type cheese during 21 days of storage at 4 °C. Also, it was noticed the ability of BGBU1-4 to control the spontaneously grown yeasts and molds. Chemical composition and pH values of cheese containing BGBU1-4 were unchanged in comparison to control. The sensory quality scores showed that there was difference between cheese with and without adjunct culture in terms of flavor and oral texture, while for the odor and appearance no differences between two cheese variants were scored. Results of the immunological response of Albino rats fed with Quark-type cheese containing BGBU1-4 indicate absence of systematic inflammation. However, increased pro-inflammatory cytokines content (IL-1β, IL-6, IL-17) in intestine of rats fed with cheese containing BGBU1-4, concomitantly with unchanged anti-inflammatory cytokines suggests disruption of gut homeostasis and inflammation in this tissue. The changes caused by BGBU1-4 are reversible, system returns into homeostasis seven days after cessation of feeding with cheese containing BGBU1-4.

中文翻译:

Lactolisterin BU 生产者 Lactococcus lactis subsp。乳酸菌BGBU1-4:新鲜软奶酪中单核细胞增生李斯特菌和金黄色葡萄球菌的生物防治及其对大鼠免疫反应的影响

摘要 近二十年来,应用乳酸菌作为辅助培养物控制食品中腐败菌和致病菌的生长有很大的发展趋势。有助于这些细菌应用的最重要的特性之一是抗微生物分子的产生。乳酸乳球菌亚种。Lactis BGBU1-4,从传统的盐渍奶酪中分离出来,产生名为乳酸菌素 BU 的耐热细菌素,具有广谱抗腐败细菌和食源性病原体的活性。在本研究中,检测了菌株 BGBU1-4 作为辅助培养物对人工污染的夸克型软酸凝固奶酪中单核细胞增生李斯特菌 ATCC19111 和金黄色葡萄球菌 LMM322 数量的影响。此外,我们分析了 BGBU1-4 对奶酪化学和感官特性的影响,以及用 BGBU1-4 作为辅助培养物制成的夸克型奶酪喂养的白化牛津大鼠的免疫反应。该研究的结果表明,在 4°C 下储存 21 天期间,菌株 BGBU1-4 对夸克型奶酪中的单核细胞增生李斯特菌 ATCC19111 和金黄色葡萄球菌 LMM322 具有抗菌潜力。此外,还注意到 BGBU1-4 控制自发生长的酵母菌和霉菌的能力。与对照相比,含有 BGBU1-4 的奶酪的化学成分和 pH 值没有变化。感官质量评分表明,添加和不添加辅助培养的奶酪在风味和口腔质地方面存在差异,而对于气味和外观,两种奶酪变体之间没有差异。用含有 BGBU1-4 的夸克型奶酪喂养的白化大鼠的免疫反应结果表明没有系统性炎症。然而,喂食含有 BGBU1-4 的奶酪的大鼠肠道中促炎细胞因子含量(IL-1β、IL-6、IL-17)增加,同时抗炎细胞因子不变,表明该组织中的肠道稳态和炎症被破坏. BGBU1-4 引起的变化是可逆的,系统在停止喂食含有 BGBU1-4 的奶酪后 7 天恢复稳态。伴随着未改变的抗炎细胞因子表明该组织中肠道稳态和炎症的破坏。BGBU1-4 引起的变化是可逆的,系统在停止喂食含有 BGBU1-4 的奶酪后 7 天恢复稳态。伴随着未改变的抗炎细胞因子表明该组织中肠道稳态和炎症的破坏。BGBU1-4 引起的变化是可逆的,系统在停止喂食含有 BGBU1-4 的奶酪后 7 天恢复稳态。
更新日期:2020-05-01
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