DOI QR코드

DOI QR Code

Product Quality of Low-fat/salt Sausages Containing Lactoferrin and Antimicrobial Activity Against Escherichia coli O157:H7

락토페린을 첨가한 저지방/저염 소시지의 품질 및 Escherichia coli O157:H7에 대한 항균 활성에 미치는 효과

  • 이홍철 (전남대학교) ;
  • 진구복 (전남대학교)
  • Published : 2006.08.31

Abstract

This study was performed to determine potential antimicrobial activity of lactoferrin, which incorporated into the low-fat/salt sausages during storage either at 30 or 4℃. First, the model study on the antimicrobial activity of lactoferrin was performed. Based on the model study, more than 0.25% of lactoferrin was required to have a distinctive antimicrobial activity for the growth of E. coli O157:H7 in the broth. However, extended shelf-life was not shown in the low-fat/salt sausages manufactured with lactoferrin during refrigerated storage. In addition, no synergistic effects of lactoferrin with sodium lactate were observed in the sausages. These results indicated that the addition of lactoferrin into the low-fat sausages did not have antimicrobial activity of E. coli O157:H7, due to the denaturation of lactoferrin or the complexity of the sausage, even though it had a distinctive antimicrobial effect in the model study.

Keywords

Lactoferrin;Antimicrobial activity;Low-fat/salt sausages;E. coli O157:H7; Sodium lactate

References

  1. Choi. S. H. and Chin. K. B. 2003. Evaluation of sodium lactate as a replacement for conventional chemical preservatives in comminuted sausages inoculated with Listeria monocytogenes. Meat Sci. 65:531-537 https://doi.org/10.1016/S0309-1740(02)00245-0
  2. Choi, S. H.. Kim. K. H.. Fun. J. B. and Chin. K. B. 2003. Growth suppression of inoculated Listeria monocytogenes and physicochemical and textural properties of low-fat sausages a, affected by sodium lactate and a fat replacer. J. Food Sci. 68(8):2542-2546 https://doi.org/10.1111/j.1365-2621.2003.tb07058.x
  3. Cvetnic, Z. and Vladimir-Knezevic. S. 2004. Antimicrobial activity of grapefruit seed and pulp ethanolic extract. Acta Pharm. 54:243-250
  4. Darmadji. P. and Izumimoto. M. 1994. Effect of chitosan in meat preservation. Meat Sci 38:243-254 https://doi.org/10.1016/0309-1740(94)90114-7
  5. DMV. 2001. Lactoferrin. DMV International. 14 June
  6. Farnaud. Sand Evans. R. W. 2003. Lactoferrin-a multifuctional protein with antimicrobial properties. Molecular Immunol, 40:395-405 https://doi.org/10.1016/S0161-5890(03)00152-4
  7. Abe, H., Saito, H.. Miyakawa, H., Tamura, Y., Shimamura, S., Nagao. E. and Tomita M. 1991. Heat stability of bovine lactoferrin at acidic pH. J. Dairy Sci. 74:65-71 https://doi.org/10.3168/jds.S0022-0302(91)78144-7
  8. Benkeblia, N. 2004. Antimicrobial activity of essential oil extracts of various onions(Allium cepa) and garlic (Allium sativum). Lebensm.-Wiss. u.-Technol. 37:263-268 https://doi.org/10.1016/j.lwt.2003.09.001
  9. Bournc, M. C. 1978. Texture profile analysis. Food Technol. 32(7):62-66. 72
  10. Branen. J. K. and Davidson. P. M. 2004. Enhancement of nisin. lysozyme. and monolaurin antimicrobial activities by ethylene diameinetetraacetic acid and lactoferrin. International J. Food Microbiol. 90:63-74 https://doi.org/10.1016/S0168-1605(03)00172-7
  11. Sallam. K. I.. Ishioroshi. M. and Samejima, K. 2004. Antioxidant and antimicrobial effects of garlic in chicken sausage. Lebensm.- Wiss. u.Technol. 37:849-855 https://doi.org/10.1016/j.lwt.2004.04.001
  12. Sanchez. L. Peiro. J. M.. Castillo. H.. Perez. M. D., Ena, J. M. and Calvo. M. 1992. Kinetic parameters for denaturation of bovine milk lactoferrin. J. Food Sci. 57(4):873-879 https://doi.org/10.1111/j.1365-2621.1992.tb14313.x
  13. Shin. K.. Yamauchi. K., Tcraguchi, S., Hayasawa, H. Tomita, M., Otsuka. Y. and Yamazaki, S. 1998. Antimicrobial activity of bovine lactoferrin and its peptides against enterohaemorrhagic Escherichia coli O157:H7. Letters in Applied Microbiol. 26:407-411 https://doi.org/10.1046/j.1472-765X.1998.00358.x
  14. Qin. C.. Li. H., Xiao. Q., Liu. Y.. Zhu, J. and Du, Y. 2006. Water solubility of chitosan and its antimicrobial activity. Carbohydrate Polymers 63: 367-374 https://doi.org/10.1016/j.carbpol.2005.09.023
  15. Kurnari J.. Swain. T.. Sahoo, P. K. 2003. Dietary bovine lactoferrin induces changes in immunity level and disease resisteance in Asian catfish Clarias batrachus. Vet. Immunol. Immunopathol. 94:1-9 https://doi.org/10.1016/S0165-2427(03)00065-5
  16. Lemay. M-J.. Choquette. J.. Delaquis, P. J.. Gariepy, C.. Rodrigue. N. and Saucier. L. 2002. International J. Food Microbial. 78:217-226 https://doi.org/10.1016/S0168-1605(02)00014-4
  17. Min. S. C. Harris. L. J. and Krochta. J. M. 2005. Antimicrobial effects of lactoferrin, lysozyme. and the lactoperoxidase system and edible whey protein films incorporating the lactoperoxidase system against Salmonella enterica and E. coli O157:H7. J. Food Sci. 70(7):332-338 https://doi.org/10.1111/j.1365-2621.2005.tb11476.x
  18. Naidu. A. S. 2002. Activated lactoferrin-a new approach to meat safety. Food Technol. 56(3): 40-45
  19. Ransom. J. and Belk. K. 2003. Susceptibility of Escherichia coli O157:H7. Salmonella typhimurium. and Listeria monocytogenes inoculated onto beef tissues. steaks and RTE products. to lactic acid. lactoferrin and activated lactoferrin. project summary. National cattlemen's beef association center for research and knowledge management. pp. 1-3
  20. Ford. J. E.. Law. B. A.. Marshall. V. M. E. and Reiter. B. 1977. Influence of the heat treatment of human milk on some of its protective constituents. J. Pediatr. 90:29-35
  21. Jo. G. H.. Jin. Y. L.. Chin. K. B. and Park.. R. D. 2002. Effect of chitosan on the growth of food-poisoning bacteria. J. Chitin Chitosan 7(4): 219-224
  22. Jovani, M.. Barbera R. and Farre. R. 2003. Effect if lactoferin addition on the dialysability of iron from infant formulas. J. Trace Elem. Med. Biol. 17(2) 139-142 https://doi.org/10.1016/S0946-672X(03)80010-X
  23. Dionysius, D. A.. Grieve. P. A. and Milne. J. M. 1993. Forms of lactoferrin: their antibacterial effect on enterotoxigenic Escherichia coli. J. Dairy Sci. 76:2597-2606 https://doi.org/10.3168/jds.S0022-0302(93)77594-3
  24. Al-Nabulsi. A. A. and Holley. R. A. 2006. Enhancing the antimicrobial effects of bovine lactoferrin against Escherichia coli 0157:H7 by cation chelation. NaCl and temperature. J. Appl. Microbiol, 100:244-255 https://doi.org/10.1111/j.1365-2672.2005.02785.x
  25. Choi, S. H. and Chin. K. B. 2002. Development of low-fat comminuted sausage manufactured with various fat replacers similar textural characteristic those with a regular fat counterpart. Korean J. Food Sci. Tcchnol. 34(4):577-582
  26. Riicgg. M.. Moor. lI. and Blanc. B. 1977. A calorimetric study of the thermal denaturation of whey proteins in simulated milk ultrafiltrate. J. Dairy Res. 44:509-520 https://doi.org/10.1017/S002202990002046X
  27. Kim. J. W.. Matsler. P. L.. Wang. H. and Slavik. M. F. 1996. Grapefruit seed extract (DF-IOO) treatment of poultry to reduce attached salmonella . J. Fd. Hyg. Safety 11(1):7-10
  28. AOAC. 1995. Official Methods of Analysis. Association of official analysis chemists (15th ed). Washington. DC
  29. Chin. K. B. Lee. H. I.. Kook. S. H.. Yoo. S. S. and Chun. S. S. 2004. Evaluation of various combinations of pork lean and water added on the physicochemical. textural and sensor} characteristics of low-fat sausages. Food Sci. Biotechnol. 13(4): 481-485
  30. Jauregui. C. A.. Regenstein. J. N. and Baker. R. C. 1981. A simple centrifugal method for measuring expressible moisture. a water binding property of muscle foods. J. Food Sci. 46:1271-1273 https://doi.org/10.1111/j.1365-2621.1981.tb03038.x
  31. Ellison III. R. T. and LaForce. F. M. 1988. Damage of the outer membrane of enteric gramnegative bacteria by lactoferrin and transferrin. Infect. Immun. 56:2774-2781
  32. Chin. K. B. and Choi, S. H. 2005. Evaluation of sodium lactate combined with chitosans of various molecular weights and lac pigment for the extension of shelf-life and color development of low-fat sausages during refrigerated storage. Food Sci. Biotechnol. 14(2):275-279
  33. De Wit. J. C. and Rombouts, F. M. 1990. Antimicrobial activity of sodium lactate. Food Microbiol. 7(2):113-120 https://doi.org/10.1016/0740-0020(90)90017-C

Cited by

  1. Product Quality and Shelf-life of Low-fat Sausages Manufactured with Lentinus edodes Powder, Grapefruit Seed Extracts, and Sodium Lactates alone or in Combination vol.29, pp.1, 2009, https://doi.org/10.5851/kosfa.2009.29.1.99