Effect of ethylenediaminetetraacetate and lysozyme on the antimicrobial activity of ovotransferrin against Listeria monocytogenes

Poultry Science

Volumn 87, Issue 8, 2008, Pages 1649-1658

  Ko, K Y ^a   Mendonca, A F ^a   Ahn, D U ^a  

^a IOWA STATE UNIVERSITY   (United States)

Author keywords

Antibacterial activity; Ethylenediaminetetraacetate; Listeria monocytogenes; Lysozyme; Ovotransferrin

Indexed keywords

LISTERIA MONOCYTOGENES;

EID: 49449104466     PISSN: 00325791     EISSN: 15253171     Source Type: Journal    
DOI: 10.3382/ps.2007-00521     Document Type: Article

References (54)

1. Abee, T., F. M. Rombouts, J. Hugenholtz, G. Guihard, and L. Letellier. 1994. Mode of action of nisin Z against Listeria monocytogenes Scott A grown at high and low temperatures. Appl. Environ. Microbiol. 60:1962-1968.
2. Aguilera, O., L. M. Quiros, and J. F. Fierro. 2003. Transferrins selectively cause ion efflux through bacterial and artificial membranes. FEBS Lett. 548:5-10.
3. Al-Nabulsi, A. A., and R. A. Holley. 2006. Enhancing the bactericidal effects of lactoferrin against E. coli O157:H7 by chelation, temperature, and NaCl. J. Appl. Mcrobiol. 100:244-255.
4. Arnold, R. R., J. E. Russell, W. J. Champion, and J. J. Gauthier. 1981. Bactericidal activity of human lactoferrin: Influence of physical conditions and metabolic state of the target microorganism. Infect. Immun. 32:655-660.
5. Banin, E., K. M. Brady, and E. P. Greenberg. 2006. Chelator induced dispersal and killing Pseudomonas aeruginosa cells in a biofilm. Appl. Environ. Microbiol. 72:2064-2069.
6. Baron, F., S. Fauvel, and M. Gautier. 2000. Pages 417-440 in Egg Nutrition and Biotechnology. J. S. Sim, S. Nakai, and W. Guenter, ed. CAB Int., Wallingford, UK.
7. Baron, F., M. Gautier, and G. Brule. 1997. Factors involved in the inhibition of Salmonella Enteritidis in liquid egg white. J. Food Prot. 60:1318-1323.
8. Bauer, A. W., W. M. M. Kirby, J. C. Sherris, and M. Turck. 1966. Antibiotic susceptibility testing by a standardized single disk method. Am. J. Clin. Pathol. 45:493-496.
9. Bellamy, W., M. Takase, H. Wkabayashi, K. Kawase, and M. Tomita. 1992. Antibacterial spectrum of lactoferricin B, a potent bactericidal peptide derived from the N-terminal region of bovine lactoferrin. J. Appl. Bacteriol. 73:472-479.
10. Bennett, R. M., G. C. Bagby, and J. Davis. 1981. Calcium-dependent polymerization of lactoferrin. Biochem. Biophys. Res. Commun. 101:88-95.
11. Boesman-Finkelstein, M., and R. A. Finkelstein. 1985. Antimicrobial effects of human milk. FEMS Microbiol. Lett. 27:167-174.
12. Boland, J. S., P. M. Davidson, B. Bruce, and J. Weiss. 2004. Cations reduce antimicrobial efficacy of lysozyme-chelator combinations. J. Food Prot. 67:285-294.
13. Branen, J., and Davidson, P. M. 2000. Activity of hydrolyzed lactoferrin against foodborne pathogenic bacteria in growth media: The effect of EDTA. Lett. Appl. Microbiol. 30:233-237.
14. Branen, J. K., and P. M. Davidson. 2004. Enhancement of nisin, lysozyme and monolaurin antimicrobial activities by ethylenediaminetetraacetic acid and lactoferrin. Int. J. Food Microbiol. 90:63-74.
15. Carminati, D., and S. Carini. 1989. Antimicrobial activity of lysozyme against Listeria monocytogenes in milk. Microbiol. Aliments Nutr. 7:49-56.
16. CDC. 2002. Outbreak of listeriosis-northeastern United States, 2002. Morb. Mortal. Wkly. Rep. 51:950-951.
17. Coughlin, R. T., Tonsager, S., and E. J. McGroarty. 1983. Quantitation of metal cations bound to membranes and extracted lipopolysaccharide of Escherichia coli. Biochemistry 22:2002-2007.
18. Davies, B. D., R. Dulbecco, H. N. Eien, and H. S. Ginsberf. 1980. Page 564 in Microbiology. 3rd ed. Harper & Row, Hagers-town, MD.
19. Davis, C., and R. Reeves. 2002. High value opportunities from the chicken egg. A report for the rural industries research and development corporation. Rural Ind. Res. Dev. Corp. Publ., Kingston, Australia.
20. Ellison, R. T. III, T. J. Giehl, and F. M. LaForce. 1988. Damage of the outer membrane of enteric gram-negative bacteria by lactoferrin and transferrin. Infect. Immun. 56:2774-2781.
21. 2+. J. Gen. Mcrobiol. 136:1437-1446.
22. Gill, A. O., and R. A. Holley. 2003. Interactive inhibition of meat spoilage and pathogenic bacteria by lyozyme, nisin and EDTA in the presence of nitrite and sodium chloride at 24° C. Int. J. Food Microbiol. 80:251-259.
23. Giovannacci, I., C. Ragimbeau, S. Queguiner, G. Salvat, J. L. Vendeuvre, V. Carlier, and G. Ermel. 1999. Listeria monocytogenes in pork slaughtering and cutting plants. Use of RAPD, PFGE and PCR-RE A for tracing and molecular epidemiology. Int. J. Food Microbiol. 53:127-140.
24. Hansen, L. T., J. W. Austin, and T. A. Gill. 2001. Antibacterial effect of protamine in combination with EDTA and refrigeration. Int. J. Food Microbiol. 66:149-161.
25. Harwood, J. L., and J. N. Russel. 1984. Lipids in plants and microbes. George Allen and Unwin Ltd., London, UK.
26. Hughey, V. L., and E. A. Jonhson. 1987. Antimicrobial activity of lysozyme against bacteria involved in food spoilage and food-borne disease. Appl. Environ. Microbiol. 53:2165-2170.
27. Hughey, V. L., P. A. Wilger, and E. A. Johnson. 1989. Antibacterial activity of hen egg white lysozyme against Listeria monocytogenes Scott A in foods. Appl. Environ. Microbiol. 55:631-638.
28. Ibrahim, H. R. 1997. Insights into the structure-function relationship of ovalbumin, ovotransferrin and lysozyme. Pages 37-56 in Hen Eggs: Their Basic and Applied Science. T. Yama-moto, I. R. Juneja, H. Hatta, and M. Kim, ed. CRC Press Inc., New York, NY.
29. Ibrahim, H. R., Y. Sugimoto, and T. Aoki. 2000. Ovotransferrin antimicrobial peptide (OATP-92) kills bacteria through a membrane damage mechanism. Biochim. Biophys. Acta 1523:196-205.
30. Johnson, E. A. 1994. Egg-white lysozyme as a preservative for use in foods. Pages 77-93 in Egg Uses and Processing Technologies. New Developments. J. S. Sim and S. Nakai, ed. CAB Int., Wallingford, UK.
31. Jones, E. M., A. Smart, G. Bloomberg, L. Burgess, and M. R. Millar. 1994. Lactoferricin, a new antimicrobial peptide. J. Appl. Bacteriol. 77:208-214.
32. Kihm, D. J., G. J. Leyer, G. H. An, and E. A. Johnson. 1994. Sensitization of heat-treated Listeria monocytogenes to added lysozyme in milk. Appl. Environ. Microbiol. 60:3854-3861.
33. Kuehl, R. O. 2000. Design of Experiments: Statistical Principles of Research Design and Analysis. 2nd ed. Duxbury Press, New York, NY.
34. Kurokawa, H., B. Mikami, and M. Hirose. 1995. Crystal structure of diferric hen ovotransferrin at 2.4 Å resolution. J. Mol. Biol. 254:196-207.
35. Lou, Y., and A. H. Yousef. 1999. Characteristics of Listeria monocytogenes important to food processors. Pages 134-224 in Listeria, Listeriosis and Food Safety. E. T. Ryser and E. H. Marth, ed. Marcel Dekker Inc., New York, NY.
36. Lunden, J. M., T. J. Autio, A. M. Sjoberg, and H. J. Korkeala. 2003. Persistent and nonpersistent Listeria monocytogenes contamination in meat and poultry processing plants. J. Food Prot. 66:2062-2069.
37. Monk, J. D., L. R. Beuchat, and A. K. Hathcox. 1996. Inhibitory effects of sucrose monolaurate, alone and in combination with organic acids, on Listeria monocytogenes and Staphylococcus aureus. J. Appl. Bacteriol. 81:7-18.
38. Murdock, C. A., J. Cleveland, K. R. Mattews, and M. L. Chikin-das. 2007. The synergistic effect of nisin and lactoferrin on the inhibition of Listeria monocytogenes and Escherichia coli O157:H7. Lett. Appl. Microbiol. 44:255-261.
39. O'Leary, W. M., and S. G. Wilkinson. 1988. Gram-positive bacteria. Pages 117-201 in Microbial Lipids. Vol. 1. C. Ratledge and S. G. Wilkinson, ed. Acad. Press, London, UK.
40. Parente, E., M. A. Giglio, A. Ricciardi, and F. Clementi. 1998. The combined effect of nisin, leucocin F10, pH, NaCl and EDTA on the survival of Listeria monocytogenes in broth. Int. J. Food Microbiol. 40:65-75.
41. Payne, K. D., S. P. Oliver, and P. M. Davidson. 1994. Comparison of EDTA and apo-lactoferrin with lysozyme on the growth of food borne pathogenic and spoilage bacteria. J. Food Prot. 57:62-65.
42. Proctor, V. A., and R. E. Cunningham. 1988. The chemistry of lysozyme and its use as a food preservative and a pharmaceutical. Crit. Rev. Food Sci. Nutr. 26:359-395.
43. Rocourt, J., and H. P. R. Seeliger. 1985. Distribution des sepecies du genre Listeria. Zentralbl. Bakteriol. Mikrobiol. Hyg. [A] 259:317-330.
44. Schade, A. L., and L. Caroline. 1944. Raw hen egg white and the role of iron in growth inhibition of Shigella dysenteriae, Staphylococcus aureus, Escherichia coli and Saccharomyces cerevisiae. Science 100:14-15.
45. Shelef, L. A., and J. Seiter. 1993. Enhancement of the activity of novobiocin against Escherichia coli by lactoferrin. J. Dairy Sci. 82:492-499.
46. Sofos, J. N., L. R. Beuchat, P. M. Davidson, and E. A. Johnson. 1998. Naturally occurring antimicrobials in food. Page 103 in Task Force Report No. 132. Counc. Agric. Sci. Technol., Ames, IA.
47. Spitznagel, J. K. 1984. Nonoxidative antimicrobial reactions of leucocytes. Contemp. Top. Immunobiol. 14:283-343.
48. Stiles, M. E. 1996. Biopreservation by lactic acid bacteria. Antonie Van Leeuwenhoek 70:331-345.
49. Uyttendaele, M., P. De Troy, and J. Debevere. 1999. Incidence of Listeria monocytogenes in different types of meat products on the Belgian retail market. Int. J. Food Microbiol. 53:75-80.
50. Vaara, M. 1992. Agents that increase the permeability of the outer membrane. Microbiol. Rev. 56:395-411.
51. Valenti, P., G. Antonin, C. Von Hunolstein, P. Visca, N. Orsi, and E. Antonini. 1983. Studies of the antimicriobial activity of ovotransferrin. Int. J. Tissue React. 1:97-105.
52. Valenti, P., P. Visca, G. Antonini, and N. Orsi. 1985. Antifungal activity of ovotransferrin towards genus Candida. Mycopa-thologia 89:169-175.
53. Viejo-Díaz, M., M. T. Andrés, and J. F. Fierro. 2004. Modulation of in vitro fungicidal activity of human lactoferrin against Candida albicans by extracellular cation concentration and target cell metabolic activity. Antimicrob. Agents Chemother. 48:1242-1248.
54. Zhang, S. S., and A. Mustapha. 1999. Reduction of Listeria monocytogenes and Escherichia coli O157:H7 numbers on vacuumpackaged fresh beef treated with nisin or nisin combined with EDTA. J. Food Prot. 62:1123-1127.