Journal of Animal Science and Technology

Korean Society of Animal Sciences and Technology (한국축산학회)
권호 표지
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

  • Published : 2006.08.31
Download PDF
⟨ Previous Next ⟩

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.

기능성 식육제품을 제조하기 위해 첨가한 락토페린의 항균활성을 평가하기 위해 Escherichia coli O157:H7을 일정 수준으로 접종하고 락토페린을 0에서 1%로 달리 첨가한 결과, 농도에 의존적으로 항균활성을 나타냈으며, 특히 0.25% 이상의 농도에서는 접종균에 대한 뚜렷한 항균효과를 나타냈다. 이러한 결과를 근거로 소시지의 저장성 증진을 위해 락토페린을 첨가하여 제조하였으나 저장성 실험 결과에서는 항균효과가 확인되지 않았다. 또한 젖산나트륨을 2% 첨가하고 락토페린을 0.3에서 0.9%로 복합 첨가하여 4℃ 저장 중에 접종한 E. coli O157:H7에 대한 항균활성을 측정한 결과에서는, 젖산나트륨 2% 단독 첨가구는 4주 이후 접종균의 생장이 억제되었으나 젖산나트륨과 락토페린을 복합첨가한 첨가구는 락토페린의 농도가 증가할수록 저장기간 동안 접종균의 성장으로 항균효과가 오히려 감소하였다. 따라서 모델결과에서 보여준 항균효과는 실질적인 식육제품실험에서는 나타나지 않았으며, 이러한 결과는 제조 및 가열 중에 락토페린의 변성과 소시지 제조에 첨가되는 복합첨가물들의 영향으로 첨가된 락토페린의 항균활성이 저해된 것으로 판단된다. 차후의 연구로 락토페린의 항균활성을 높이기 위하여 케이싱의 내면에 필름으로 처리하는 방법으로 항균활성효과를 연구하는 것이 필요할 것으로 사료된다

Keywords

References

  1. 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
  2. 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
  3. AOAC. 1995. Official Methods of Analysis. Association of official analysis chemists (15th ed). Washington. DC
  4. 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
  5. Bournc, M. C. 1978. Texture profile analysis. Food Technol. 32(7):62-66. 72
  6. 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
  7. 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
  8. 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
  9. 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
  10. 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
  11. 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
  12. Cvetnic, Z. and Vladimir-Knezevic. S. 2004. Antimicrobial activity of grapefruit seed and pulp ethanolic extract. Acta Pharm. 54:243-250
  13. 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
  14. 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
  15. 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
  16. DMV. 2001. Lactoferrin. DMV International. 14 June
  17. 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
  18. 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
  19. 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
  20. 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
  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. 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
  24. 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
  25. 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
  26. 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
  27. Naidu. A. S. 2002. Activated lactoferrin-a new approach to meat safety. Food Technol. 56(3): 40-45
  28. 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
  29. 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
  30. 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
  31. 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
  32. 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
  33. 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

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