Effects of Metal ions, Chitosan and Potassium Sorbet on the Antimicrobial Activity of Egg Yolk Immunoglobulin against Pseudomonas taetrolens

被引：0

作者：

Zhang, Qian ^{[1
]}

Lin, Hong ^{[1
]}

Xu, Yafu ^{[1
]}

Sui, Jianxin ^{[1
]}

Cao, Limin ^{[1
]}

机构：

[1] Ocean Univ China, Food Safety Lab, Qingdao 266003, Peoples R China

来源：

ISBE 2011: 2011 INTERNATIONAL CONFERENCE ON BIOMEDICINE AND ENGINEERING, VOL 1 | 2011年

关键词：

egg yolk immunoglobulin (IgY); Pseudomonas taetrolens; Antimicrobial activity; Synergetic effect; INHIBITION; SPOILAGE; NISIN;

D O I：

暂无

中图分类号：

R318 [生物医学工程];

学科分类号：

0831 ;

摘要：

The egg yolk immunoglobulin (IgY) now receives increasing attention as a natural and safe alternative of chemical antimicrobial agents. To find suitable synergetic factors of this immunoglobulin, here the effect of metal ions, chitosan and potassium porbate on the antimicrobial activity of specific IgY against Pseudomonas taetrolens was investigated. Appropriate levels of Mg2+, Ca2+, K+ were able to enhance the activity of the IgY to inhibit the growth of Pseudomonas taetrolens in solid medium, however, only K+ and Ca2+ exhibited similar synergetic effects in Paralichthys olivaceus samples. Chitosan demonstrated no effects on IgY in culture media, but when used in the fish, the antimicrobial activity of the IgY was significantly increased in the presence of chitosan. Both in medium and fish samples, a significant synergistic effect of potassium sorbet was validated on the IgY in inhibiting the growth of Pseudomonas taetrolens. These results allowed us to suggest chitosan and potassium as promising synergetic factors of specific IgY for food preservation.

引用

页码：191 / 196

页数：6

共 16 条

[1] SPOILAGE AND SHELF-LIFE OF COD FILLETS PACKED IN VACUUM OR MODIFIED ATMOSPHERES
DALGAARD, P
GRAM, L
HUSS, HH
[J]. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 1993, 19 (04) : 283 - 294
[2] Nisin biotechnological production and application: a review
de Arauz, Luciana Juncioni
Jozala, Angela Faustino
Mazzola, Priscila Gava
Vessoni Penna, Thereza Christina
[J]. TRENDS IN FOOD SCIENCE & TECHNOLOGY, 2009, 20 (3-4) : 146 - 154
[3] DUAN Lin, 2010, CHINESE J BIOCH PHAR, V3, P212
[4] Geng Yi-jie, 2006, CHINESE J HLTH LAB T, V16, P140
[5] Guo Jie, 2010, PREPARATION ACTIVITY
[6] In vitro studies of chicken egg yolk antibody (IgY) against Salmonella enteritidis and Salmonella typhimurium
Lee, EN
Sunwoo, HH
Menninen, K
Sim, JS
[J]. POULTRY SCIENCE, 2002, 81 (05) : 632 - 641
[7] Synergistic inhibition of Listeria monocytogenes on cold-smoked rainbow trout by nisin and sodium lactate
Nykänen, A
Weckman, K
Lapveteläinen, A
[J]. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 2000, 61 (01) : 63 - 72
[8] Inhibition of surface spoilage bacteria in processed meats by application of antimicrobial films prepared with chitosan
Ouattara, B
Simard, RE
Piette, G
Bégin, A
Holley, RA
[J]. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 2000, 62 (1-2) : 139 - 148
[9] SUI Jian-xin, 2010, STUDY ANTIBACTERIAL
[10] [隋建新 Sui Jianxin], 2009, [食品与发酵工业, Food and Fermentation Industries], V35, P1

← 1 2 →