000064332 001__ 64332
000064332 005__ 20180131150006.0
000064332 0247_ $$2doi$$a10.1016/j.foodcont.2014.07.061
000064332 0248_ $$2sideral$$a87953
000064332 037__ $$aART-2015-87953
000064332 041__ $$aeng
000064332 100__ $$aHarouna, S.
000064332 245__ $$aAntibacterial activity of bovine milk lactoferrin on the emerging foodborne pathogen Cronobacter sakazakii: Effect of media and heat treatment
000064332 260__ $$c2015
000064332 5060_ $$aAccess copy available to the general public$$fUnrestricted
000064332 5203_ $$aCronobacter sakazakii is a pathogen transmitted by food, with high osmotic resistance and tolerance to desiccation, which affects mainly to newborns, infants and immunocompromised adults. C. sakazakii infection in infants has been associated with consumption of powdered milk. The purpose of this study was to evaluate the antibacterial activity of native and iron-saturated bovine lactoferrin (bLF) (from 0.5 to 5 mg/ml) on non-desiccated and desiccated C. sakazakii (104 CFU/ml) in different media (phosphate buffer, bovine skim milk and whey). In general, native bLF was the only effective form that inhibited growth of C. sakazakii in all media, its activity increasing with concentration and time of incubation. These results suggest that the antibacterial effect of bLF on C. sakazakii is mainly due to iron sequestration. However, iron-saturated bLF showed some effect by reducing the viability of C. sakazakii in whey. There has not been observed an increased sensitivity of desiccated bacteria to native bLF in phosphate buffer. However, although the antibacterial activity of native bLF against non-desiccated C. sakazakii was drastically reduced in milk or whey compared to phosphate buffer, there was a certain activity when it was assayed against desiccated cells in those media. The effect of some heat treatments on the antibacterial activity of native bLF was evaluated and only those of 72 °C for 15 s, 85 °C for 15 s, and 63 °C for 30 min maintained its whole activity.
000064332 536__ $$9info:eu-repo/grantAgreement/ES/CICYT/AGL2010-20835
000064332 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc-nd$$uhttp://creativecommons.org/licenses/by-nc-nd/3.0/es/
000064332 590__ $$a3.388$$b2015
000064332 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b14 / 125 = 0.112$$c2015$$dQ1$$eT1
000064332 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/acceptedVersion
000064332 700__ $$0(orcid)0000-0002-3320-9295$$aCarramiñana, J.J.$$uUniversidad de Zaragoza
000064332 700__ $$aNavarro, F.
000064332 700__ $$0(orcid)0000-0003-2555-8425$$aPérez, M.D.$$uUniversidad de Zaragoza
000064332 700__ $$aCalvo, M.
000064332 700__ $$0(orcid)0000-0001-5964-823X$$aSánchez, L.$$uUniversidad de Zaragoza
000064332 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDepartamento de Producción Animal y Ciencia de los Alimentos$$cTecnología de Alimentos
000064332 7102_ $$12008$$2640$$aUniversidad de Zaragoza$$bDepartamento de Producción Animal y Ciencia de los Alimentos$$cNutrición y Bromatología
000064332 773__ $$g47 (2015), 520-525$$pFood control$$tFOOD CONTROL$$x0956-7135
000064332 8564_ $$s184881$$uhttps://zaguan.unizar.es/record/64332/files/texto_completo.pdf$$yPostprint
000064332 8564_ $$s98040$$uhttps://zaguan.unizar.es/record/64332/files/texto_completo.jpg?subformat=icon$$xicon$$yPostprint
000064332 909CO $$ooai:zaguan.unizar.es:64332$$particulos$$pdriver
000064332 951__ $$a2018-01-31-14:33:26
000064332 980__ $$aARTICLE