Effect of hydrolysis and microwave treatment on the antibacterial activity of native bovine milk lactoferrin against Cronobacter sakazakii

Harouna, S. ; Franco, I. ; Carramiñana, J. J. (Universidad de Zaragoza) ; Blázquez, A. ; Abad, I. (Universidad de Zaragoza) ; Pérez, M. D. (Universidad de Zaragoza) ; Calvo, M. (Universidad de Zaragoza) ; Sánchez, L. (Universidad de Zaragoza)

Resumen: Bovine lactoferrin (bLF) is an iron-binding glycoprotein used in functional and therapeutic products due to its biological properties, the most important being its antimicrobial activity. In this study, hydrolysates of bovine lactoferrin (bLFH) obtained with pepsin, chymosin and microbial rennet were assayed against Cronobacter sakazakii (104 CFU/mL) in different media: phosphate buffered saline (PBS), bovine skim milk and whey, and reconstituted powdered infant formula (PIFM). The results obtained have shown that hydrolysis of bLF enhances its antibacterial activity against C. sakazakii. The three types of bLFH dissolved in PBS reduced C. sakazakii growth from a concentration of 0.1 mg/mL and inhibited it completely above 0.5 mg/mL, after 4 and 8 h of incubation at 37 °C. The three bLFH (1 and 2 mg/mL) did not show any antibacterial activity in skim milk, whey and reconstituted PIFM after 8 h of incubation at 37 °C. However, C. sakazakii growth was completely inhibited in whey when pepsin and chymosin bLFH (2 mg/mL) were combined with undigested bLF (2 mg/mL), after 8 h of incubation at 37 °C. On the other hand, the combination of any of the three hydrolysates with bLF showed very low activity in skim milk and practically no activity in reconstituted PIFM. Furthermore, the effect of temperature after reconstitution (4, 23 and 37 °C), on the antibacterial activity of bLF (2.5 and 5 mg/mL) in reconstituted PIFM contaminated with C. sakazakii (10–102 CFU/mL) was also investigated. bLF at 5 mg/mL significantly reduced (p <.05) the proliferation of C. sakazakii in reconstituted PIFM at 37 °C until 2 h. C. sakazakii did not grow at 4 °C for 6 days in reconstituted PIFM with or without bLF. The effect of microwave heating (450, 550 and 650 W for 5, 10 and 15 s) on the antibacterial activity and stability of bLF (2.5 mg/mL) in reconstituted PIFM contaminated with C. sakazakii (10–102 CFU/mL) was also studied. The antibacterial activity of bLF was maintained after treatments at 450 and 550 W for 5 s, which kept 94 and 89% of bLF immunoreactivity, respectively. Moreover, microwave treatments of reconstituted PIFM with or without bLF, at 650 W for 5 s, and at 450, 550 and 650 W for 10 and 15 s, completely inactivated C. sakazakii. © 2019

Idioma: Inglés

DOI: 10.1016/j.ijfoodmicro.2019.108495

Año: 2020

Publicado en: INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY 319, 108495 (2020), 108495 [8 pp.]
ISSN: 0168-1605

Factor impacto JCR: 5.277 (2020)

Categ. JCR: FOOD SCIENCE & TECHNOLOGY rank: 25 / 143 = 0.175 (2020) - Q1 - T1
Categ. JCR: MICROBIOLOGY rank: 36 / 135 = 0.267 (2020) - Q2 - T1

Factor impacto SCIMAGO: 1.31 - Food Science (Q1) - Safety, Risk, Reliability and Quality (Q1) - Microbiology (Q1) - Medicine (miscellaneous) (Q1)

Financiación: info:eu-repo/grantAgreement/ES/CICYT/AGL2010-20835

Tipo y forma: Artículo (PostPrint)

Área (Departamento): Área Nutrición Bromatología (Dpto. Produc.Animal Cienc.Ali.)
Área (Departamento): Área Tecnología de Alimentos (Dpto. Produc.Animal Cienc.Ali.)