Effect of interactions of plant phenolics with bovine meat proteins on their antibacterial activity
| Autor: | Pierre Lanteri, Valérian Forquet, Pascal Degraeve, Jalloul Bouajila, Yohann Clément, Lynda Bouarab-Chibane, Nadia Oulahal, Claire Bordes |
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| Přispěvatelé: | Bioingénierie et Dynamique Microbienne aux Interfaces Alimentaires (BIODYMIA), Université Claude Bernard Lyon 1 (UCBL), Université de Lyon-Université de Lyon, Chemometrics and theoretical chemistry. - Chimiométrie et chimie théorique, Institut des Sciences Analytiques (ISA), Université de Lyon-Université de Lyon-Institut de Chimie du CNRS (INC)-Centre National de la Recherche Scientifique (CNRS)-Université Claude Bernard Lyon 1 (UCBL), Université de Lyon-Université de Lyon-Institut de Chimie du CNRS (INC)-Centre National de la Recherche Scientifique (CNRS), Laboratoire de Génie Chimique (LGC), Université Toulouse III - Paul Sabatier (UT3), Université de Toulouse (UT)-Université de Toulouse (UT)-Centre National de la Recherche Scientifique (CNRS)-Institut National Polytechnique (Toulouse) (Toulouse INP), Université de Toulouse (UT), ANR-14-CE20-0005,ACTIPHEN,Composés phénoliques antimicrobiens d'origine végétale pour la conservation des aliments(2014), Centre National de la Recherche Scientifique - CNRS (FRANCE), Ecole Normale Supérieure de Lyon - ENS de Lyon (FRANCE), Institut National Polytechnique de Toulouse - INPT (FRANCE), Université Toulouse III - Paul Sabatier - UT3 (FRANCE), Université Claude Bernard-Lyon I - UCBL (FRANCE), Institut supérieur d'agriculture et d'agroalimentaire Rhône-Alpes - ISARA-Lyon (FRANCE), Université de Lyon - UDL (FRANCE), Université de Lyon-Université de Lyon-Isara, Chemometrics and Theoretical Chemistry - Chimiométrie et chimie théorique, Institut de Chimie du CNRS (INC)-Université Claude Bernard Lyon 1 (UCBL), Université de Lyon-Université de Lyon-Centre National de la Recherche Scientifique (CNRS)-Institut de Chimie du CNRS (INC)-Université Claude Bernard Lyon 1 (UCBL), Université de Lyon-Université de Lyon-Centre National de la Recherche Scientifique (CNRS), Laboratoire de génie chimique [ancien site de Basso-Cambo] (LGC), Université Fédérale Toulouse Midi-Pyrénées-Université Fédérale Toulouse Midi-Pyrénées-Centre National de la Recherche Scientifique (CNRS)-Institut National Polytechnique (Toulouse) (Toulouse INP), Université Fédérale Toulouse Midi-Pyrénées, Institut National Polytechnique de Toulouse - Toulouse INP (FRANCE) |
| Jazyk: | angličtina |
| Rok vydání: | 2018 |
| Předmět: |
0301 basic medicine
Staphylococcus aureus Meat Proteins Resveratrol medicine.disease_cause Protein content 03 medical and health sciences chemistry.chemical_compound Gallocyanin [CHIM.GENI]Chemical Sciences/Chemical engineering medicine Génie chimique [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering Chrysin Food science Génie des procédés Incubation 2. Zero hunger food and beverages 030104 developmental biology chemistry Phenolics-protein interactions Antibacterial activity Plant phenolics Food Science Biotechnology |
| Zdroj: | Food Control Food Control, 2018, 90, pp.189-198. ⟨10.1016/j.foodcont.2018.03.006⟩ Food Control, Elsevier, 2018, 90, pp.189-198. ⟨10.1016/j.foodcont.2018.03.006⟩ |
| ISSN: | 0956-7135 |
| DOI: | 10.1016/j.foodcont.2018.03.006⟩ |
| Popis: | International audience; The activity of 5 phenolics totally inhibiting the growth of Staphylococcus aureus CNRZ3 at a 1 g L−1 concentration in Mueller-Hinton broth for 24 h incubation at 37 °C was reevaluated at 37 °C for 24 h, 15 °C for 6 days, or 6 °C for 8 days in the presence of up to 20% (w/w) bovine meat proteins to mimic the temperature of refrigerated storage of bovine meat and its protein content, respectively. These changes affected in a different way the antibacterial activity of the 5 phenolics. Isobutyl-4-hydroxybenzoate kept its bactericidal activity, while naphthazarin was bactericidal at 6 °C and 15 °C but not at 37 °C in the presence of bovine meat proteins. Gallocyanin was bactericidal at 37 °C up to a 5% (w/w) protein content in the medium but not at 15 °C or 6 °C. Resveratrol and chrysin always lost their bacteriostatic activity when bovine meat proteins were added. The partition coefficient at 6 °C of each phenolic between a 20% (w/w) bovine meat extract suspension with and without proteins was determined. The antibacterial activity reduction of phenolics in the presence of bovine meat proteins was correlated with their affinity for bovine meat proteins |
| Databáze: | OpenAIRE |
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