Role of Incubation Conditions and Protein Fraction on the Antimicrobial Activity of Egg White against Salmonella Enteritidis and Escherichia coli

2011 ◽  
Vol 74 (1) ◽  
pp. 24-31 ◽  
Author(s):  
MARIA ALABDEH ◽  
VALÉRIE LECHEVALIER ◽  
FRANÇOISE NAU ◽  
MICHEL GAUTIER ◽  
MARIE-FRANÇOISE COCHET ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Antimicrobial Activity ◽  
Bacterial Growth ◽  
Protein Concentration ◽  
Salmonella Enteritidis ◽  
Egg White ◽  
Effect Of Temperature ◽  
Egg White Protein ◽  
Egg White Proteins

The mechanism of egg white antimicrobial activity involves specific molecules and environmental factors. However, it is difficult to compare the data from the literature because of the use of various bacterial strains and incubation conditions. The aim of our study was to determine the effect of temperature, pH, inoculum size, and egg white protein concentration on egg white antimicrobial activity and to investigate the putative interactions among these factors by conducting a complete factorial design analysis. The behavior of Salmonella Enteritidis and Escherichia coli was studied after precultivation in tryptic soy broth and Luria-Bertani broth, respectively, using three different egg white protein concentrations (0, 10, and 100%), five temperatures (37, 40, 42, 45, and 48°C), two pHs (7.8 and 9.3), and six inoculum levels (3 to 8 log CFU/ml). The essential role of temperature was identified. An inverse relationship was observed between bacterial growth and an increase in temperature. The role of egg white proteins was clearly demonstrated. In the absence of egg white proteins, bacterial growth occurred under most incubation conditions, whereas the presence of 10 and 100% protein produced bacteriostatic or bactericidal effects. The interaction between temperature and protein concentration was significant. At the highest tested temperatures, proteins were less involved in the bactericidal effect. Bacterial destruction was higher at pH 9.3 than at pH 7.8. Under our experimental conditions, Salmonella Enteritidis was more resistant to inactivation by egg white than was E. coli.

Factors Involved in the Inhibition of Growth of Salmonella enteritidis in Liquid Egg White

1997 ◽  
Vol 60 (11) ◽  
pp. 1318-1323 ◽  
Author(s):  
FLORENCE BARON ◽  
MICHEL GAUTIER ◽  
GERARD BRULE
Keyword(s):  
Salmonella Enteritidis ◽  
Egg White ◽  
Growth Potential ◽  
Major Protein ◽  
Inhibition Of Growth ◽  
Cell Counts ◽  
Inhibitory Factors ◽  
Egg White Proteins ◽  
White Resistance

This study was designed to investigate the growth potential of Salmonella enteritidis in liquid egg white at 30°C and to examine the mechanism of egg white resistance to Salmonella growth. We observed a low and variable growth in whole egg white: Salmonella cell counts rose by 2 log units during the 4 to 6 days of incubation. Treatments to render the egg white components more homogeneous and to facilitate the circulation of nutrients had no effect on the low and variable growth of Salmonella cells. To investigate whether a lack of nutrients or the presence of inhibitory factors could explain this low growth, the growth of various strains at 30°C in egg white filtrate (egg white without protein) was examined. Growth was fast and comparable with growth observed in optimum medium (tryptic soy broth). The addition of 10% egg white to the filtrate decreased the growth of Salmonella enteritidis to the same level observed in egg white, leading us to conclude that inhibitory factors, probably proteins, inhibit the growth of S. enteritidis. To determine the role of the different egg white proteins and to identify which of these inhibit S. enteritidis growth, the effect of each protein added to the filtrate was evaluated. To test the inhibitory potency of three binding proteins, supplementation with their corresponding ligands was also studied. Our study shows that ovotransferrin, or iron deficiency resulting from iron binding to ovotransferrin, was the major protein or mechanism implicated in the inhibition of the growth of S. enteritidis in egg white.

scholarly journals The Role of Ovotransferrin in Egg-White Antimicrobial Activity: A Review

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 823
Author(s):  
Julie Legros ◽  
Sophie Jan ◽  
Sylvie Bonnassie ◽  
Michel Gautier ◽  
Thomas Croguennec ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Protein Interactions ◽  
Egg Production ◽  
Ionic Composition ◽  
Iron Chelation ◽  
Direct Interaction ◽  
High Viscosity ◽  
Egg White ◽  
Egg White Protein

Eggs are a whole food which affordably support human nutritional requirements worldwide. Eggs strongly resist bacterial infection due to an arsenal of defensive systems, many of which reside in the egg white. However, despite improved control of egg production and distribution, eggs remain a vehicle for foodborne transmission of Salmonella enterica serovar Enteritidis, which continues to represent a major public health challenge. It is generally accepted that iron deficiency, mediated by the iron-chelating properties of the egg-white protein ovotransferrin, has a key role in inhibiting infection of eggs by Salmonella. Ovotransferrin has an additional antibacterial activity beyond iron-chelation, which appears to depend on direct interaction with the bacterial cell surface, resulting in membrane perturbation. Current understanding of the antibacterial role of ovotransferrin is limited by a failure to fully consider its activity within the natural context of the egg white, where a series relevant environmental factors (such as alkalinity, high viscosity, ionic composition, and egg white protein interactions) may exert significant influence on ovotransferrin activity. This review provides an overview of what is known and what remains to be determined regarding the antimicrobial activity of ovotransferrin in egg white, and thus enhances understanding of egg safety through improved insight of this key antimicrobial component of eggs.

scholarly journals Distribution of Lactoferrin Is Related with Dynamics of Neutrophils in Bacterial Infected Mice Intestine

Molecules ◽  
2020 ◽  
Vol 25 (7) ◽  
pp. 1496 ◽  
Author(s):  
Li Liang ◽  
Zhen-Jie Wang ◽  
Guang Ye ◽  
Xue-You Tang ◽  
Yuan-Yuan Zhang ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Antimicrobial Activity ◽  
Mucosal Immunity ◽  
Mrna Levels ◽  
Iron Binding ◽  
E Coli ◽  
New Knowledge ◽  
Activated Neutrophils ◽  
Binding Glycoprotein

Lactoferrin (Lf) is a conserved iron-binding glycoprotein with antimicrobial activity, which is present in secretions that recover mucosal sites regarded as portals of invaded pathogens. Although numerous studies have focused on exogenous Lf, little is known about its expression of endogenous Lf upon bacterial infection. In this study, we investigated the distribution of Lf in mice intestine during Escherichia coli (E. coli) K88 infection. PCR and immunohistology staining showed that mRNA levels of Lf significantly increased in duodenum, ileum and colon, but extremely decreased in jejunum at 8 h and 24 h after infection. Meanwhile, endogenous Lf was mostly located in the lamina propria of intestine villi, while Lf receptor (LfR) was in the crypts. It suggested that endogenous Lf-LfR interaction might not be implicated in the antibacterial process. In addition, it was interesting to find that the infiltration of neutrophils into intestine tissues was changed similarly to Lf expression. It indicated that the variations of Lf expression were rather due to an equilibrium between the recruitment of neutrophils and degranulation of activated neutrophils. Thus, this new knowledge will pave the way to a more effective understanding of the role of Lf in intestinal mucosal immunity.

Preparation of Oligopeptide Mixture with a High Fischer Ratio from Egg White Proteins

2011 ◽  
Vol 140 ◽  
pp. 406-410
Author(s):  
Wei Xu ◽  
Xi Bo Wang ◽  
Yu Jie Chi
Keyword(s):  
Ion Exchange ◽  
Free Amino ◽  
Exchange Resin ◽  
Ion Exchange Resin ◽  
Egg White ◽  
Recovery Ratio ◽  
Activated Carbon Adsorption ◽  
Egg White Protein ◽  
Carbon Adsorption ◽  
Egg White Proteins

Oligopeptide with a high Fischer ratio by protease hydrolysis from egg white was prepared. The optimal substrate concentration 5.5% and denatured time 15min were determined by nitrogen recovery ratio (NR) testing. Alcalase and enzymesⅡ were selected to hydrolyze egg white protein. The performance of ion exchange resin was chosen when flow rate of the hydrolysate was 8vol/hr. The NR of the hydrolysate was 84.01% and the desalinization ratio was 81.73% after passing ion exchange resin. Activated carbon adsorption chromatography was used to remove free AAA and the result of UV-scanning indicated that active carbon was efficient to absorb AAA. The composition analyzed results showed that the Fischer ratio of hydrolysate was 20.46 and the content of free amino acid was 8.04％. The G-25 gel filration chromatography was used to determine the molecular weight (MW) of hydrolysate and the results showed that the MW distribution of the hydrolysate with a high Fischer ratio was consecutive and it ranged from 300 to 600.

scholarly journals Egg-White Proteins Have a Minor Impact on the Bactericidal Action of Egg White Toward Salmonella Enteritidis at 45°C

2020 ◽  
Vol 11 ◽  
Author(s):  
Florence Baron ◽  
Marie-Françoise Cochet ◽  
Mariah Alabdeh ◽  
Catherine Guérin-Dubiard ◽  
Michel Gautier ◽  
...  
Keyword(s):  
Salmonella Enteritidis ◽  
Egg White ◽  
Bactericidal Action ◽  
Egg White Proteins ◽  
A Minor

Rapid Growth of Salmonella Enteritidis in Egg White Reconstituted from Industrial Egg White Powder

1999 ◽  
Vol 62 (6) ◽  
pp. 585-591 ◽  
Author(s):  
FLORENCE BARON ◽  
MICHEL GAUTIER ◽  
GÉRARD BRULÉ
Keyword(s):  
Rapid Growth ◽  
Salmonella Enteritidis ◽  
Protein Denaturation ◽  
Egg White ◽  
Iron Availability ◽  
Drying Process ◽  
Egg White Protein ◽  
Cell Counts ◽  
White Resistance ◽  
Egg White Powder

The aim of this study was to evaluate the consequences of the egg white-drying process on egg white ability to limit Salmonella Enteritidis growth in addition to the elucidation of the factors involved. We observed rapid growth of Salmonella Enteritidis inoculated in egg white reconstituted from industrial powder in comparison with that observed in liquid egg white collected in the laboratory: Salmonella cell counts rose from 103 to 108 cells/ml of egg white from powder during 24 h incubation at 30°C. This rapid growth was observed in powder from all egg-breaking factories investigated, and it was comparable to that observed in optimum medium (tryptone soy broth). In view of the mechanism of egg white resistance and the major role played by iron availability and by ovotransferrin, we investigated several hypotheses to explain this rapid growth: iron provided during the drying process and/or denaturation of protein (especially ovotransferrin). The rapid growth observed in egg white reconstituted from powder was in relation to egg white protein denaturation and especially ovotransferrin denaturation during powder pasteurization that enhanced the availability of iron necessary for Salmonella growth. The major role played by ovotransferrin and iron deficiency on Salmonella growth in egg white was illustrated in this study.

scholarly journals Antimicrobial Activity of Wine in Relation to Bacterial Resistance to Medicinal Antibiotics

OENO One ◽  
2021 ◽  
Vol 55 (1) ◽  
pp. 45-48
Author(s):  
Mladen Boban ◽  
Nataša Boban ◽  
Marija Tonkić ◽  
Mia Grga ◽  
Ana Marija Milat ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Antimicrobial Activity ◽  
Salmonella Enteritidis ◽  
Bacterial Resistance ◽  
Bacterial Suspension ◽  
Antimicrobial Drugs ◽  
Principal Mechanism ◽  
E Coli ◽  
Resistance To Antibiotics ◽  
Time Kill

Although antimicrobial properties of wine have been extensively studied, antimicrobial effects of wine in relation to bacterial resistance to medicinal antibiotics have not been examined. Therefore, our aim was to determine whether bacterial resistance to antibiotics can be related to their resistance to red wine as an unspecific antimicrobial medium. The organisms studied were Salmonella enteritidis (ATCC 13076), Escherichia coli (ATCC 25922), and two clinical isolates which exhibited different resistance to antibiotics, ESBL - producing Escherichia coli UR 3612 and Salmonella enteritidis KK 962. The time-kill curves method was used. The minimal incubation time of the bacterial suspension with wine, necessary for prevention of bacterial growth, was 3 and 20 min for E. coli ATCC and ESBL E. coli respectively. This was associated with susceptibility testing in which E. coli ATCC proved highly sensitive in contrast to ESBL-producing E. coli, which exhibited resistance to a spectrum of antimicrobial drugs of different classes regarding their principal mechanism of action. In the case of S. enteritidis strains, they were similar in their susceptibility against test antibiotics and time-kill curves following exposure to wine. Bacterial resistance to wine is closely associated with bacterial resistance to antimicrobial drugs. The exact mechanisms of antimicrobial activity of wine are still a matter of debate. However, wine might be less susceptible to bacterial resistance development and may include mechanisms different from those of medicinal antibiotics. The present study represents an initial contribution to this important subject which has been practically unexplored.

scholarly journals Antimicrobial activity of methanol extracts of Fontinalis antipyretica, Hypnum cupressiforme, and Ctenidium molluscum

2009 ◽  
Vol 61 (2) ◽  
pp. 225-229 ◽  
Author(s):  
M. Veljic ◽  
Aleksandra Djuric ◽  
Marina Sokovic ◽  
Ana Ciric ◽  
Jasmina Glamoclija ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Antimicrobial Activity ◽  
Salmonella Enteritidis ◽  
Trichoderma Viride ◽  
Fontinalis Antipyretica ◽  
Moss Species ◽  
Methanol Extracts ◽  
Hypnum Cupressiforme ◽  
Antibacterial And Antifungal Activities ◽  
Antibacterial And Antifungal

Antibacterial and antifungal activities of methanol extracts of the moss species Fontinalis antipyretica Hedw. var. antipyretica, Hypnum cupressiforme Hedw., and Ctenidium molluscum (Hedw.) Mitt. were analyzed. Antimicrobial activity was tested against Gram (+) (Bacillus subtilis, Micrococcus flavus, and Staphylococcus epidermidis) and Gram (-) (Escherichia coli and Salmonella enteritidis) bacteria. Antifungal activity of extracts was tested using the following micromycetes: Trichoderma viride, Penicillium funiculosum, P. ochrochloron, Aspergillus fumigatus, A. flavus, and A. niger. The methanol extract of Fontinalis antipyretica showed the strongest activity against the tested bacteria and micromycetes. The antibacterial effect of methanol extracts was higher against the G (-) (Escherichia coli and Salmonella enteritidis) than against the G (+) bacteria tested.

scholarly journals Antibacterial and Antioxidant Activity of Metabolites From Bioconverted Docosahexaenoic Acid Using Gut Bacteria

2021 ◽  
Author(s):  
Visali Kannan ◽  
Rubavathi Anandan ◽  
Dinesh Kumar Sudalaimani ◽  
Shantkriti Sriniva ◽  
Murugan Athiappan
Keyword(s):  
Escherichia Coli ◽  
Docosahexaenoic Acid ◽  
Salmonella Enteritidis ◽  
Bacterial Isolates ◽  
Enterococcus Spp ◽  
Clinical Pathogens ◽  
Staphylococcus Spp ◽  
Antibacterial And Antioxidant Activity ◽  
Lactobacillus Spp

Abstract Docosahexaenoic acid (DHA) is an essential fatty acid necessary for brain development in both infants and adults. However, the role of gut microbiome and their metabolites produced from DHA remain unclear. In present study, the bacterial isolates Lactobacillus spp. Clostridium spp. Escherichia coli; Staphylococcus spp. Enterococcus spp. were used to convert the metabolites from DHA with SM medium supplemented with 200mg of DHA as substrate. The metabolites were extracted after 24 hours of incubation at 37°C and analyzed by GC/MS. The antimicrobial activity of these metabolites confirmed their effectiveness against clinical pathogens such as Bacillus cereus, Escherichia coli, Pseudomonas aeruginosa, Salmonella enteritidis and Staphylococcus aureus.

scholarly journals Application of Glycation in Regulating the Heat-Induced Nanoparticles of Egg White Protein

Nanomaterials ◽  
2018 ◽  
Vol 8 (11) ◽  
pp. 943 ◽  
Author(s):  
Chenying Wang ◽  
Xidong Ren ◽  
Yujie Su ◽  
Yanjun Yang
Keyword(s):  
Thermal Stability ◽  
Protein Concentration ◽  
Thermal Denaturation ◽  
Negative Charge ◽  
Activity Index ◽  
Stability Index ◽  
Egg White ◽  
Egg White Protein ◽  
Neutral Conditions ◽  
Thermal Stability Of

Due to the poor thermal stability of egg white protein (EWP), important challenges remain regarding preparation of nanoparticles for EWP above the denaturation temperature at neutral conditions. In this study, nanoparticles were fabricated from conjugates of EWP and isomalto-oligosaccharide (IMO) after heating at 90 °C for 30 min. Meanwhile, the effects of protein concentration, temperature, pH, ionic strength and degree of glycation (DG) on the formation of nanoparticles from IMO-EWP were investigated. To further reveal the formation mechanism of the nanoparticles, structures, thermal denaturation properties and surface properties were compared between EWP and IMO-EWP conjugates. Furthermore, the emulsifying activity index (EAI) and the emulsifying stability index (ESI) of nanoparticles were determined. The results indicated that glycation enhanced thermal stability and net surface charge of EWP due to changes in the EWP structure. The thermal aggregation of EWP was inhibited significantly by glycation, and enhanced with a higher degree of glycation. Meanwhile, the nanoparticles (<200 nm in size) were obtained at pH 3.0, 7.0 and 9.0 in the presence of NaCl. The increased thermal stability and surface net negative charge after glycation contributed to the inhibition. The EAI and ESI of nanoparticles were increased nearly 3-fold and 2-fold respectively, as compared to unheated EWP.

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