Natural Food Antimicrobial Systems

A.S. Naidu9780849320477, 0-8493-2047-X

Consumer concerns play a critical role in dictating the direction of research and development in food protection. The rising demand for minimally processed foods, growing concerns about the use of synthetic preservatives, and suspected links between the overuse of antibiotics and multi-drug resistance in microbes has made food safety a global priority.Natural Food Antimicrobial Systems focuses on advances in the technology of food safety. Numerous antimicrobial agents exist in animals and plants where they evolved as defense mechanisms. For example, the antimicrobial components of milk have been unraveled in recent years. The book covers how these components – such as lactoferrin – can be used as multifunctional food additives such as antioxidants and immuno-modulating agents.The six sections cover lacto-antimicrobials, ovo-antimicrobials, phyto-antimicrobials, bacto-antimicrobials, acid-antimicrobials, and milieu-antimicrobials. Each chapter provides background and historical information, molecular properties, antimicrobial activity, biological advantage, applications, safety, tolerance, and efficacy, and biotechnology. To satisfy the rapidly changing consumption patterns of the global market, the food processing industry continuously searches for new technologies in food science. Designed as a reference for academia and corporate R & D, Natural Food Antimicrobial Systems fills this need, offering in-depth information on emerging biotechnology, efficacy, and applications of natural food antimicrobial systems.

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Table of contents :
Natural Food Antimicrobial Systems……Page 1
About the Editor……Page 6
Contents……Page 3
Contributors……Page 7
Preface……Page 10
FOOD ANTIMICROBIAL TECHNOLOGY……Page 12
Contents……Page 0
I. LACTO-ANTIMICROBIALS……Page 13
II. OVO-ANTIMICROBIALS……Page 14
III. PHYTO-ANTIMICROBIALS……Page 16
IV. BACTO-ANTIMICROBIALS……Page 17
V. ACID-ANTIMICROBIALS……Page 19
VI. MILIEU-ANTIMICROBIALS……Page 20
EFFICACY AND APPLICATION……Page 22
REGULATORY ISSUES……Page 23
PERSPECTIVE……Page 24
LITERATURE RECOMMENDED……Page 25
Section-I: LACTO-ANTIMICROBIALS……Page 26
I. INTRODUCTION……Page 27
A. Normal levels……Page 29
B. Clinical levels……Page 30
A. Size-exclusion chromatography on CM-Sephadex columns……Page 31
D. Affinity-chromatography on DNA-agarose columns……Page 33
A. Physico-chemistry……Page 34
B. Structure……Page 37
C. Heterogeneity……Page 40
A. Stasis effect……Page 41
B. Cidal effect……Page 44
C. Adhesion-blockade effect……Page 46
D. Cationic effect……Page 49
E. Synergistic effect……Page 51
F. Opsonic effect……Page 53
A. Antibacterial activity……Page 54
B. Antiviral activity……Page 59
D. Antiparasitic activity……Page 62
A. Citrate / bicarbonate ratio……Page 63
B. Milieu pH……Page 64
C. Proteases……Page 65
D. Microbial iron acquisition……Page 67
A. LF-binding targets……Page 69
B. Porins……Page 73
C. Lipopolysaccharides (LPS)……Page 76
D. DNA……Page 80
A. Pathogen control……Page 82
B. Immuno-modulatory functions……Page 84
C. Nutritional functions……Page 87
D. Physiological functions……Page 90
A. Potential additive for food safety……Page 92
metabolism and turnover……Page 95
XII. SUMMARY……Page 96
XIII. REFERENCES……Page 97
I. INTRODUCTION……Page 113
II. OCCURRENCE……Page 114
A. Isolation and Purification……Page 115
B. Chemistry and structure……Page 117
C. Stability……Page 118
E. Molecular interactions……Page 119
IV. ENZYME ACTIVITY……Page 120
A. Mechanism(s) of action……Page 122
B. Antimicrobial target sites……Page 123
C. Regulating factors……Page 124
D. Resistance……Page 126
A. Antibacterial effects……Page 127
C. Antiviral effects……Page 132
A. Tumoricidal activity……Page 133
A. Preservation of milk……Page 134
sp…….Page 135
D. Animal trials……Page 136
X. SUMMARY……Page 137
XI. REFERENCES……Page 138
I. INTRODUCTION……Page 143
II. OCCURRENCE……Page 144
A. Structure……Page 145
B. Biosynthesis……Page 147
C. Assays……Page 148
IV. ISOLATION AND PURIFICATION……Page 150
A. Mechanism of action……Page 153
VI. INFLUENCING FACTORS……Page 154
B. Antiviral activity……Page 156
VIII. APPLICATIONS……Page 157
A. Ig from hyperimmunized cows……Page 158
B. Survival of Ig in the GI tract……Page 159
IX. PRODUCTION TECHNOLOGY……Page 163
X. SUMMARY……Page 164
XI. REFERENCES……Page 165
I. INTRODUCTION……Page 169
A. Related antimicrobial systems……Page 170
C. Quantitative assays……Page 171
C. Structure……Page 174
A. Mechanism of action……Page 175
B. Influencing factors……Page 182
C. Spectrum……Page 183
B. Physiological advantage……Page 184
A. Suitability/Adaptability……Page 185
VII. SAFETY/TOLERANCE AND EFFICACY……Page 186
X. REFERENCES……Page 187
Section-II: OVO-ANTIMICROBIALS……Page 193
A. Sources……Page 194
A. Isolation / Purification……Page 195
B. Physico-chemistry……Page 196
C. Structure……Page 199
A. Mechanism of action……Page 200
B. Spectrum of activity……Page 202
A. Additive advantage to foods……Page 203
B. Physiological advantage to host……Page 204
B. Existing applications……Page 205
C. Synergism – the hurdle effect……Page 208
D. Potential applications……Page 210
E. Limitations……Page 211
C. Clinical trials……Page 212
A. Large-scale production……Page 213
X. REFERENCES……Page 215
I. INTRODUCTION……Page 220
II. STRUCTURE……Page 221
B. Variations in two half-molecules……Page 224
IV. ANTIMICROBIAL ACTIVITY……Page 225
A. Antimicrobial mechanism……Page 227
B. Antibacterial peptide, OTAP-92……Page 228
V. SUMMARY……Page 231
VI. REFERENCES……Page 233
I. INTRODUCTION……Page 236
A. Biosynthesis……Page 237
C. Quantitative assays……Page 238
A. Isolation and purification……Page 239
B. Physico-chemistry……Page 240
A. Mechanism of action……Page 241
A. Anti-rotavirus IgY……Page 245
C. Anti-ETEC IgY……Page 247
E. Other IgY activities……Page 248
VI. ADVANTAGES……Page 249
B. Existing applications……Page 250
D. Limitations……Page 253
VIII. SAFETY AND EFFICACY……Page 254
X. REFERENCES……Page 255
A. Biosynthesis……Page 262
C. Physico-chemistry……Page 263
III. ANTIMICROBIAL ACTIVITY……Page 265
Section-III: PHYTO-ANTIMICROBIALS……Page 271
I. INTRODUCTION……Page 272
II. CHEMISTRY……Page 273
A. Oleuropein……Page 279
B. Oleoresins……Page 282
C. Thymol and carvacrol……Page 283
D. Borneol……Page 288
E. Eugenol and cinnamic aldehyde……Page 289
G. Vanillin……Page 291
H. Terpenes……Page 292
I. Compounds with limited activity……Page 293
J. Mechanisms of action……Page 294
V. REFERENCES……Page 295
I. INTRODUCTION……Page 302
II. OCCURRENCE……Page 303
III. MOLECULAR PROPERTIES……Page 305
A. Antibacterial activity……Page 308
B. Antifungal activity……Page 309
C. Antiviral activity……Page 315
A. Additive advantage to foods……Page 318
B. Physiological advantage to host……Page 319
VI. APPLICATIONS……Page 320
VII. SAFETY……Page 322
VIII. BIOTECHNOLOGY……Page 323
IX. SUMMARY……Page 324
X. REFERENCES……Page 325
I. INTRODUCTION……Page 332
A. Distribution in fruits……Page 333
B. Influencing factors……Page 334
A. Hydroxybenzoic acid (HBA)……Page 335
B. Hydroxycinnamic acid (HCA)……Page 336
B. Large-scale fractionation……Page 339
A. Antibacterial activity……Page 340
B. Antiviral activity……Page 341
C. Antifungal activity……Page 344
VI. MULTIFUNCTIONALITY……Page 347
VII. SAFETY AND TOLERANCE……Page 348
IX. REFERENCES……Page 349
I. INTRODUCTION……Page 356
A. Biosynthesis……Page 357
B. Screening/Identification:……Page 358
A. Preparation of the extract……Page 359
B. Isolation of allicin……Page 360
C. Isolation of ajoene……Page 361
IV. MOLECULAR PROPERTIES……Page 362
B. Thermal behavior……Page 363
D. Effects of storage conditions……Page 364
V. ANTIMICROBIAL ACTIVITY……Page 365
A. Allicin……Page 368
B. Ajoene……Page 371
B. Physiological advantage to host……Page 377
C. Antifungal agent……Page 379
F. Limitations……Page 380
VIII. SAFETY AND TOLERANCE……Page 381
B. Quality control……Page 382
Acknowledgments…….Page 383
XI. REFERENCES……Page 384
I. INTRODUCTION……Page 387
A. Structure……Page 388
B. Isolation and purification……Page 390
A. Effects on dental caries……Page 391
B. Effects on periodontal disease……Page 393
C. Effects on human enteric microflora……Page 395
D. Effects on Escherichia coli O157:H7……Page 397
E. Effects on Helicobacter pylori……Page 399
F. Antiviral activity……Page 400
V. APPLICATIONS……Page 401
VIII. REFERENCES……Page 402
I. INTRODUCTION……Page 405
A. Biosynthesis……Page 406
C. Isolation of allyl thiocyanate (ATC)……Page 409
IV. ANTIMICROBIAL ACTIVITY……Page 410
A. Antibacterial effects……Page 412
B. Horseradish……Page 414
D. Multifunctionality……Page 415
A. Intake……Page 416
C. Animal studies……Page 417
D. Limitations……Page 418
VIII. REFERENCES……Page 419
I. INTRODUCTION……Page 423
II. DISTRIBUTION……Page 424
III. CHEMISTRY AND STRUCTURE……Page 425
IV. ISOLATION OF GRP……Page 426
A. Streptococcal binding of GRP……Page 427
B. Inhibition of streptococcal adhesion to tissue by GRP……Page 428
VI. LARGE-SCALE PRODUCTION……Page 429
B. Laboratory applications……Page 430
D. Medical applications……Page 431
IX. REFERENCES……Page 432
I. INTRODUCTION……Page 434
A. Lactic acid and volatile acids……Page 435
C. Bacteriocins……Page 437
E. Diacetyl and acetaldehyde……Page 440
A. Antibacterial effects……Page 441
A. Antibacterial effects……Page 443
B. Antiviral effects……Page 446
V. MICROBIAL INTERFERENCE……Page 448
A. Human uropathogens……Page 449
C. Human enteropathogens……Page 450
E. Avian enteropathogens……Page 451
A. Fermented foods……Page 452
B. Supplemented foods……Page 454
C. Pharmaceutical products……Page 455
B. Quality control……Page 456
C. Biotechnology……Page 457
B. Animal studies……Page 458
IX. SUMMARY……Page 459
X. REFERENCES……Page 460
I. INTRODUCTION……Page 466
A. Biosynthesis……Page 468
C. Biological advantage……Page 470
D. Quantitative assays……Page 471
A. Physico-chemistry……Page 472
B. Structure……Page 473
A. Mechanism of action……Page 475
B. Factors affecting nisin action……Page 479
A. Types of food suitable for nisin use……Page 485
B. Methods of application……Page 486
C. Limitations……Page 487
E. International regulations……Page 488
A. Dairy products……Page 490
C. Liquid egg……Page 495
F. Crumpets……Page 496
H. Dressings and sauces……Page 497
A. New target organisms……Page 498
B. Meat products……Page 499
C. Fish products……Page 502
D. Miscellaneous potential applications……Page 503
A. Fermentation……Page 504
B. Recovery and purification……Page 506
D. Protein engineering and gene technology……Page 507
IX. SUMMARY……Page 508
X. REFERENCES……Page 509
I. INTRODUCTION……Page 528
A. Biosynthesis……Page 531
B. Screening/identification of pediocin-producing strains……Page 537
C. Quantitative assay……Page 539
A. Isolation and purification……Page 540
B. Physico-chemical properties……Page 542
C. Structure……Page 545
A. Mechanism(s) of antibacterial action……Page 548
B. Influencing Factors for Antibacterial Action……Page 553
C. Bactericidal spectrum……Page 554
V. BIOLOGICAL ADVANTAGE……Page 555
A. Suitability and adaptability……Page 556
B. Limitations……Page 558
B. Legal status……Page 559
A. Large-scale production……Page 560
B. Gene technology/protein engineering……Page 561
IX. SUMMARY……Page 563
X. REFERENCES……Page 564
A. Biosynthesis……Page 570
B. Formation and possible role in ecosystem balance……Page 578
D. Quantitative assays……Page 580
B. Physico-chemistry……Page 581
A. Mechanisms of action……Page 582
V. APPLICATIONS……Page 585
VI. SUMMARY……Page 587
VII. REFERENCES……Page 588
I. INTRODUCTION……Page 591
A. Biosynthesis……Page 592
B. Screening / Identification……Page 596
A. Isolation and purification……Page 597
B. Physico-chemistry……Page 599
A. Mechanism of action……Page 600
B. Influencing factors……Page 601
C. Spectrum……Page 602
A. Suitability / Adaptability……Page 603
C. Possible applications……Page 604
D. Limitations……Page 606
VIII. BIOTECHNOLOGY……Page 607
IX. SUMMARY……Page 608
X. REFERENCES……Page 609
Section-V: ACID-ANTIMICROBIALS……Page 613
I. INTRODUCTION……Page 614
II. OCCURRENCE……Page 615
III. MOLECULAR PROPERTIES……Page 617
IV. ANTIMICROBIAL ACTIVITY……Page 619
A. Effects on intracellular pH……Page 620
B. Effects on water activity……Page 622
D. Comparison of lactate with other organic acids……Page 623
E. Effects on sensory characteristics of foods……Page 624
V. ANTIMICROBIAL SPECTRUM……Page 625
A. Beef processing……Page 628
B. Poultry processing……Page 629
VII. BIOTECHNOLOGY……Page 630
VIII. SAFETY AND TOLERANCE……Page 631
X. REFERENCES……Page 632
I. INTRODUCTION……Page 638
III. DETECTION AND ANALYSIS……Page 639
IV. MOLECULAR PROPERTIES……Page 640
A. Spectrum……Page 641
B. Influencing factors……Page 643
C. Mechanisms of action……Page 646
VI. DEGRADATION……Page 648
VII. APPLICATIONS……Page 649
VIII. SAFETY AND TOLERANCE……Page 653
X. REFERENCES……Page 655
A. Vinegar production……Page 661
A. Physicochemical properties……Page 662
A. Antimicrobial activity……Page 665
B. Mechanism of action……Page 666
C. Survival of microorganisms exposed to acetic acid……Page 668
D. Antimicrobial combinations……Page 670
B. Decontamination of meats……Page 672
D. Decontamination of seafoods……Page 675
E. Decontamination of produce and grains……Page 678
VII. SUMMARY……Page 680
VIII. REFERENCES……Page 681
I. INTRODUCTION……Page 689
C. Properties……Page 690
III. ANTIMICROBIAL ACTIVITY……Page 691
A. Clinical applications……Page 694
A. Production processes……Page 695
VI. SAFETYAND TOLERANCE……Page 697
VIII. SUMMARY……Page 698
IX. REFERENCES……Page 699
Section-VI: MILIEU-ANTIMICROBIALS……Page 703
I. INTRODUCTION……Page 704
II. OCCURRENCE AND PROPERTIES……Page 705
III. ANTIMICROBIAL ACTIVITY……Page 706
IV. BIOLOGICALADVANTAGE……Page 713
V. APPLICATIONS……Page 714
VII. SUMMARY……Page 717
VIII. REFERENCES……Page 718
II. STRUCTURE/CHEMISTRY……Page 724
A. Properties……Page 726
A. Mechanism(s)……Page 727
B. Spectrum……Page 729
A. Regulatory status……Page 732
B. Physiological role, RDA, and dietary intake……Page 733
V. SUMMARY……Page 734
VI. REFERENCES……Page 735
I. INTRODUCTION……Page 738
II. STRUCTURE AND CHEMISTRY……Page 739
B. Inorganic chloro-cides……Page 742
D. Chlorine dioxide ( ClO2)……Page 745
III. ANTIMICROBIAL EFFECTS……Page 748
A. Disinfectant mechanism(s)……Page 749
B. Influencing factors……Page 750
C. Microbial resistance……Page 752
D. Storage stability……Page 753
A. Antibacterial activity……Page 754
B. Antiviral activity……Page 758
D. Sporicidal activity……Page 760
V. APPLICATIONS……Page 761
A. Dairy sanitation……Page 762
C. Produce sanitation……Page 763
D. Seafood sanitation……Page 768
G. Biofilm control……Page 769
VI. SAFETY AND TOLERANCE……Page 772
VII. SUMMARY……Page 774
VIII. REFERENCES……Page 775
I. INTRODUCTION……Page 781
A. Solubility……Page 782
C. Oxidative effects on food……Page 785
A. Antibacterial activity……Page 786
B. Antiviral activity……Page 788
A. Treatment of drinking water……Page 789
C. Food processing……Page 790
D. Sanitation of produce……Page 791
E. Sanitation of poultry……Page 793
VII. SAFETY AND TOXICITY……Page 794
VIII. SUMMARY……Page 795
IX. REFERENCES……Page 796
Symbols and Abbreviations……Page 799