Animal Bioscience

  • 제34권9호
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  • Pages.1525-1531
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  • 2021
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  • 2765-0189(pISSN)
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  • 2765-0235(eISSN)
아세아태평양축산학회 (Asian Australasian Association of Animal Production Societies)
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Antimicrobial activity of fermented Maillard reaction products, novel milk-derived material, made by whey protein and Lactobacillus rhamnosus and Lactobacillus gasseri on Clostridium perfringens

  • Kim, Yujin (Department of Food and Nutrition, Sookmyung Women's University) ;
  • Kim, Sejeong (Risk Analysis Research Center, Sookmyung Women's University) ;
  • Lee, Soomin (Risk Analysis Research Center, Sookmyung Women's University) ;
  • Ha, Jimyeong (Risk Analysis Research Center, Sookmyung Women's University) ;
  • Lee, Jeeyeon (Department of Food and Nutrition, Dong-eui University) ;
  • Choi, Yukyung (Risk Analysis Research Center, Sookmyung Women's University) ;
  • Oh, Hyemin (Department of Food and Nutrition, Sookmyung Women's University) ;
  • Lee, Yewon (Department of Food and Nutrition, Sookmyung Women's University) ;
  • Oh, Nam-su (Department of Food and Biotechnology, Korea University) ;
  • Yoon, Yohan (Department of Food and Nutrition, Sookmyung Women's University) ;
  • Lee, Heeyoung (Food Standard Research Center, Korea Food Research Institute)
  • 투고 : 2020.05.01
  • 심사 : 2021.02.02
  • 발행 : 2021.09.01
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초록

Objective: The objective of this study was to evaluate the antimicrobial effects of fermented Maillard reaction products made by milk proteins (FMRPs) on Clostridium perfringens (C. perfringens), and to elucidate antimicrobial modes of FMRPs on the bacteria, using physiological and morphological analyses. Methods: Antimicrobial effects of FMRPs (whey protein plus galactose fermented by Lactobacillus rhamnosus [L. rhamnosus] 4B15 [Gal-4B15] or Lactobacillus gasseri 4M13 [Gal-4M13], and whey protein plus glucose fermented by L. rhamnosus 4B15 [Glc-4B15] or L. gasseri 4M13 [Glc-4M13]) on C. perfringens were tested by examining growth responses of the pathogen. Iron chelation activity analysis, propidium iodide uptake assay, and morphological analysis with field emission scanning electron microscope (FE-SEM) were conducted to elucidate the modes of antimicrobial activities of FMRPs. Results: When C. perfringens were exposed to the FMRPs, C. perfringens cell counts were decreased (p<0.05) by the all tested FMRPs; iron chelation activities by FMRPs, except for Glc-4M13. Propidium iodide uptake assay indicate that bacterial cellular damage increased in all FMRPs-treated C. perfringens, and it was observed by FE-SEM. Conclusion: These results indicate that the FMRPs can destroy C. perfringens by iron chelation and cell membrane damage. Thus, it could be used in dairy products, and controlling intestinal C. perfringens.

키워드

과제정보

This study was supported by Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry and Fisheries (IPET) through High Value-added Food Technology Development Program, funded by Ministry of Agriculture, Food and Rural Affairs (MAFRA) (115006-03).

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피인용 문헌

  1. Fermented Maillard Reaction Products by Lactobacillus gasseri 4M13 Alters the Intestinal Microbiota and Improves Dysfunction in Type 2 Diabetic Mice with Colitis vol.14, pp.4, 2021, https://doi.org/10.3390/ph14040299
  2. Fermented Maillard reaction product alleviates injurious effects in colon caused by Clostridium perfringens vol.44, pp.no.pa, 2021, https://doi.org/10.1016/j.fbio.2021.101383