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Journal of Food Quality - Volume 2017 2017, Article ID 9495314, 5 pages - https:-doi.org-10.1155-2017-9495314

Research ArticleCollege of life Science and Technology, Southwest University for Nationalities, Chengdu 610041, China

Correspondence should be addressed to Junni Tang

Received 6 November 2016; Revised 15 January 2017; Accepted 24 January 2017; Published 16 February 2017

Academic Editor: Rosa Pérez-Gregorio

Copyright © 2017 Yanying Zhao et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Abstract

Staphylococcal enterotoxin I SEI is associated with staphylococcal food poisoning, but little is known about different food preservatives on the production of SEI. In this study, the effect of different food preservatives sodium nitrite, polylysine, chitosan, and tea catechin on the bacteria growth, sei gene expression, and extracellular SEI production of Staphylococcus aureus isolate H4 was detected in tryptone soya broth TSB culture. Our results showed that all of these preservatives depressed S. aureus H4 growth and the order of inhibitory effect was 0.8 g-L tea catechin > 6 g-L chitosan > 0.25 g-L polylysine > 0.4 g-L tea catechin > 0.15 g-L sodium nitrite. Furthermore, 0.25 g-L polylysine or 0.15 g-L sodium nitrite did not significantly alter sei gene transcription, while 6 g-L chitosan obviously increased the relative mRNA level of sei gene expression. 0.4 g-L tea catechin remarkably inhibited sei gene transcription. In addition, 0.15 g-L sodium nitrite and 6 g-L chitosan significantly enhanced SEI secretion. 0.25 g-L polylysine, especially 0.4 g-L tea catechin, sharply inhibited the level of SEI secretion. The results indicated that tea catechin not only suppressed Staphylococcus aureus growth, but also inhibited SEI production and secretion, suggesting that tea catechin may be better than sodium nitrite, polylysine, or chitosan for keeping the food from the contamination of SEI. These investigations would be useful for food industry to provide safer food products due to S. aureus enterotoxins-related control strategy.





Autor: Yanying Zhao, Anni Zhu, Junni Tang, Cheng Tang, and Juan Chen

Fuente: https://www.hindawi.com/



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