Abstract

Bovine lactoferrin and lactoferricin B, well-known for their antimicrobial properties, were individually immobilized on two different coatings functionalized with − COOH groups deposited in the inner part of polyethylene micro tubes by means of a plasma deposition (PE-CVD) process fed with ethylene and acrylic acid vapors. The resulting functionalized tubes were tested for antimicrobial activity against three Pseudomonas strains responsible for casein hydrolysis and cheese pigmentation. The cell counts of these spoilage bacteria, incubated for 30 h under their optimal growth conditions, were found to be significantly reduced after 24 h in micro tubes functionalized with lactoferricin B, whereas a very low antimicrobial activity against the same strains, often undistinguishable from that of control samples, was observed in tubes functionalized with lactoferrin. This is the first work in which a plasma coating functionalized by lactoferricin B was studied to make an active packaging useful to control cheese spoilage by Pseudomonas. Industrial relevance The current study describes a new method to immobilize two food grade proteinaceous natural compounds. The resulting plasma-functionalized lactoferricin B-immobilized coating is a promising tool for the control of spoilage microorganisms and shelf-life extension of cheeses. Abbreviations PE-CVD, plasma enhanced-chemical vapor deposition; BLF, bovine Lactoferrin; LfcinB, Lactoferricin B; HM, Mozzarella cheese High Moisture Mozzarella cheese; pdEthAA, plasma deposited Ethylene/Acrylic Acid; XPS, X-ray Photoelectron Spectroscopy; IEX, ion-exchange chromatography; LOQ, limit of quantification; EDC, 1-Ethyl-3-[3-dimethylaminopropyl]carbodiimide hydrochloride; PBS, phosphate buffered saline; PP, polypropylene; PCB, Plate Count Broth; PCA, Plate Count Agar; II, Inhibition Index; GLM, General Linear Model; ANOVA, Analysis of variance; LSD, Fisher's least significant difference; P, statistical probability; LC/MS, Liquid chromatography–mass spectrometry; HPLC, High-performance liquid chromatography Keywords Antimicrobial peptides; Plasma processing; Active packaging; Food spoilage; HM Mozzarella cheese -------------------------------------------------------------------------------- 1. Introduction Antimicrobial peptides (< 10 kDa; 3–50 amino acid residues) have been extensively investigated for promising applications in food preservation (Meng, Huanli, & Fengshan, 2010). Among milk proteins, bovine lactoferrin (BLF) has gained much interest as functional bioactive ingredient for applications in food, personal care, pharmaceutical products (Wakabayashi, Yamauchi, & Takase, 2006) and for its antimicrobial activity against fungi, yeasts and Gram-negative and positive bacteria (Naidu, 2000). Some authors have demonstrated that the digestion of BLF with pepsin releases the peptide lactoferricin B (LfcinB), largely responsible for BLF antibacterial activity (Bellamy et al., 1992 and Tomita et al., 1991). Active packaging systems can be categorized into adsorbing (e.g. oxygen and ethylene scavengers) and releasing systems (e.g. flavor and odor releasers and antimicrobials), as recently reviewed (Pereira de Abreu, Cruz, & Paseiro Losada, 2012). Concerning antimicrobial releasing systems, most researches were addressed to control pathogens in foods such as Listeria monocytogenes ( Cha et al., 2003, dos Santos Pires et al., 2008, Limjaroen et al., 2005, Nguyen et al., 2008, Santiago-Silva et al., 2009 and Trinetta et al., 2010), whereas fewer studies have concerned with antimicrobial packaging for the control of spoilage bacteria. Appendini and Hotchkiss (2001) found that a 14-amino-acid residue peptide, covalently immobilized on polystyrene by solid phase peptide synthesis, was microcidal in a concentration and time dependent manner against several microorganisms re-suspe

Autore Pugliese

• Favia Pietro

Tutti gli autori

• PISTILLO B.R.;FAVIA P.

Titolo volume/Rivista

Non Disponibile

Anno di pubblicazione

2013

ISSN

1466-8564

ISBN

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Numero di citazioni Wos

12

Ultimo Aggiornamento Citazioni

Non Disponibile

Numero di citazioni Scopus

11

Ultimo Aggiornamento Citazioni

Non Disponibile

Settori ERC

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Codici ASJC

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