64332 20220711095452.0 doi 10.1016/j.foodcont.2014.07.061 sideral 87953 ART-2015-87953 eng Harouna, S. Universidad de Zaragoza Antibacterial activity of bovine milk lactoferrin on the emerging foodborne pathogen Cronobacter sakazakii: Effect of media and heat treatment 2015 Access copy available to the general public Unrestricted Cronobacter 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. info:eu-repo/grantAgreement/ES/CICYT/AGL2010-20835 info:eu-repo/semantics/openAccess by-nc-nd http://creativecommons.org/licenses/by-nc-nd/3.0/es/ 3.388 2015 FOOD SCIENCE & TECHNOLOGY 14 / 125 = 0.112 2015 Q1 T1 1.498 2015 Food Science 2015 Q1 Biotechnology 2015 Q1 info:eu-repo/semantics/article info:eu-repo/semantics/acceptedVersion Carramiñana, J.J. Universidad de Zaragoza (orcid)0000-0002-3320-9295 Navarro, F. Pérez, M.D. Universidad de Zaragoza (orcid)0000-0003-2555-8425 Calvo, M. Sánchez, L. Universidad de Zaragoza (orcid)0000-0001-5964-823X 2008 640 Universidad de Zaragoza Dpto. Produc.Animal Cienc.Ali. Área Nutrición Bromatología 2008 780 Universidad de Zaragoza Dpto. Produc.Animal Cienc.Ali. Área Tecnología de Alimentos 47 (2015), 520-525 Food control FOOD CONTROL 0956-7135 184881 http://zaguan.unizar.es/record/64332/files/texto_completo.pdf Postprint 98040 http://zaguan.unizar.es/record/64332/files/texto_completo.jpg?subformat=icon icon Postprint oai:zaguan.unizar.es:64332 articulos driver 2022-07-11-09:06:26 ARTICLE