Synergistic antimicrobial effects of activated lactoferrin and rosemary extract in vitro and potential application in me
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ORIGINAL ARTICLE
Synergistic antimicrobial effects of activated lactoferrin and rosemary extract in vitro and potential application in meat storage Ferda Soyer1
•
Deniz Keman1 • Erdal Erog˘lu1,2 • Hasan Tu¨re1,3
Revised: 10 April 2020 / Accepted: 23 April 2020 Ó Association of Food Scientists & Technologists (India) 2020
Abstract This study aimed to explore the antimicrobial effects of activated lactoferrin (ALF) and rosemary extract (RE) on Escherichia coli O157:H7, Salmonella Enteritidis and Listeria monocytogenes, and to investigate their application potential in the meat storage. Minimum inhibitory concentrations (MICs) of ALF, RE and ALF–RE combinations were determined via microtiter plate assay. MICs of ALF were 1% for E. coli O157:H7; 0.5% for S. Enteritidis and 0.1% for L. monocytogenes. While 15% RE inhibited L. monocytogenes; 30% RE partially inhibited E. coli O157:H7 and S. Enteritidis growth. Synergistic effect of ALF and RE on the inhibition of E. coli O157:H7 increased the activity of ALF two to three folds. Food application of antimicrobials was performed by dipping of meat samples. Both ALF and RE were found effective in the prevention of L. monocytogenes growth about two logs. According to the data, choice of natural antimicrobials may be promising in food preservation.
& Ferda Soyer [email protected]; [email protected] Deniz Keman [email protected]; [email protected] Erdal Erog˘lu [email protected]; [email protected] Hasan Tu¨re [email protected] 1
Department of Molecular Biology and Genetics, Izmir Institute of Technology, 35430 Izmir, Turkey
2
Present Address: Department of Bioengineering, Manisa Celal Bayar University, 45140 Manisa, Turkey
3
Present Address: Department of Marine Sciences, Ordu University, 52200 Ordu, Turkey
Keywords Activated lactoferrin Antimicrobial activity Foodborne pathogens Rosemary
Introduction Large numbers of foodborne diseases originate from the presence of pathogenic bacteria in food that consequently cause serious health concerns and economic cost (Chen et al. 2015). Although the application of several food preservation methods, proliferation of bacteria and production of several toxins result in food poisonings (Gonelimali et al. 2018; Quinto et al. 2019). Among these disease-related bacteria, Salmonella spp., Listeria monocytogenes and Escherichia coli O157:H7 cause outbreaks and even results in deaths (Law et al. 2015; Braden 2006; Ye et al. 2008); Kieckens et al. 2018; Rybarczyk et al. 2017). Use of natural preservatives to secure food safety is considered as an arising trend for consumers who want to escape the negative effects of the synthetic preservatives. These natural preservatives can be obtained from plants, animals, algae and even from bacteria and viruses (Quinto et al. 2019). Lactoferrin (LF)—a glycoprotein that belongs to the transferrin protein family—is able to bind iron within the cells (Giansanti et al. 2016). Ability of this 80 kDa protein to regulate free iron levels contributes its bacteriostatic
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