Inactivation of Food-borne Pathogens with Magainin Peptides

$37.00 plus tax (Refund Policy)

Buy Article:

Abstract:

The antimicrobial activity of magainin 2 (mag 2) and magainin 2 amide (mag 2 amide) was determined for 13 pathogenic bacterial test strains associated with food-borne disease. Magainin 2 (100, μg/ml) initially inhibited the growth of some of the test strains, but recovery of the cells occurred between the 5th and 24th h of exposure to the peptide. Of the 13 bacterial strains tested, Salmonella heidelberg 3432-2 demonstrated the greatest recovery (from an initial reduction of ∼7 log cycles). Magainin 2 amide exhibited greater inactivation across all bacterial test strains compared to mag 2. After 24 h of exposure, all 13 test strains were completely inactivated with log10 reductions in the cell population exceeding 8.7. The minimal inhibitory concentration of mag 2 amide (total inactivation after 24 h of exposure to mag 2 amide) was determined for the 13 test strains and ranged from <3 μg/ml to 50 μg/ml. At 4° and 20°C, mag 2 amide exhibited less bactericidal activity than at 37°C for the organisms tested. While the addition of bovine serumal bumin to the inactivation assay medium at 37°C reduced the bactericidal activity of mag 2 amide against the test strains, reductions in cell population still exceeded 3 log cycles.

Keywords: DISINFECTION; FOOD; FOOD-BORNE PATHOGENS; MAGAININ; PEPTIDES

Document Type: Research Article

Affiliations: 1: Department of Food Science, Box 7624, North Carolina State University, Raleigh, North Carolina, 27695-7624 2: Department of Food Science, Box 7624, North Carolina State University, Raleigh, North Carolina, 27695-7624; Southeast Center for Dairy Foods Research, Box 7624, North Carolina State University, Raleigh, North Carolina, 27695-7624

Publication date: April 1, 1995

More about this publication?
  • IAFP members must first sign in on the right to access full text articles of JFP

    First published in 1937, the Journal of Food Protection®, is a refereed monthly publication. Each issue contains scientific research and authoritative review articles reporting on a variety of topics in food science pertaining to food safety and quality. The Journal is internationally recognized as the leading publication in the field of food microbiology with a readership exceeding 11,000 scientists from 70 countries. The Journal of Food Protection® is indexed in Index Medicus, Current Contents, BIOSIS, PubMed, Medline, and many others.

    Print and online subscriptions are available to Members and Institutional subscribers. Online visitors who are not IAFP Members or journal subscribers will be charged on a pay-per-view basis. Information can be obtained by calling +1 800.369.6337; +1 515.276.3344; fax: +1 515.276.8655, E-mail: info@foodprotection.org or Web site: www.foodprotection.org
  • Information for Authors
  • Submit a Paper
  • Subscribe to this Title
  • Membership Information
  • Information for Advertisers
  • ingentaconnect is not responsible for the content or availability of external websites
Related content

Tools

Favourites

Share Content

Access Key

Free Content
Free content
New Content
New content
Open Access Content
Open access content
Subscribed Content
Subscribed content
Free Trial Content
Free trial content
Cookie Policy
X
Cookie Policy
ingentaconnect website makes use of cookies so as to keep track of data that you have filled in. I am Happy with this Find out more