Strategy for Avoiding Alicyclobacillus acidocaldarius Contamination of Apple Juice by Adding Magnetosomes/Antibacterial Peptide Composites.
Jianrui QiHongfan ZhaoMengge NingKai WangYahong YuanTianli YuePublished in: Journal of agricultural and food chemistry (2023)
The survival of Alicyclobacillus acidocaldarius ( A. acidocaldarius ) in fruit juice after pasteurization results in high economic losses due to unpalatability. The present work addressed this issue by inhibiting the growth of A. acidocaldarius in apple juice by the addition of MN@IDR-1018 composites formed of innate defense regulator 1018 (IDR-1018) antibacterial peptides that are coupled on the surfaces of magnetosomes (MN) via amidation reactions. MN@IDR-1018 was demonstrated to provide excellent antibacterial activity against A. acidoterrestris with a minimum inhibitory concentration of 100 μg mL -1 , which led to cell death via membrane dissolution and rupture. In addition, this concentration of MN@IDR-1018 was proved to present low toxicity in mice and had no discernible effect on the color, flavor, and aroma of apple juice. This enables the active material to be extracted from the apple juice by the application of a magnetic field, thereby avoiding the development of antibiotic resistance.
Keyphrases
- cell death
- room temperature
- silver nanoparticles
- transition metal
- immune response
- metal organic framework
- risk assessment
- reduced graphene oxide
- oxidative stress
- signaling pathway
- gold nanoparticles
- drinking water
- adipose tissue
- transcription factor
- staphylococcus aureus
- cell proliferation
- visible light
- high fat diet induced
- essential oil
- climate change