Antibacterial activity of papain and bromelain on Alicyclobacillus spp

• Published in: International journal of food microbiology Vol. 216; pp. 121 - 126
• Main Authors: dos Anjos, Márcia Maria, da Silva, Angela Aparecida, de Pascoli, Isabela Carolini, Mikcha, Jane Martha Graton, Machinski, Miguel, Peralta, Rosane Marina, de Abreu Filho, Benício Alves
• Format: Journal Article
• Language: English
• Published: Netherlands Elsevier B.V 04.01.2016
• Subjects: Alicyclobacillus; Alicyclobacillus - drug effects; Amidohydrolases - metabolism; Ananas - enzymology; Anti-Bacterial Agents - pharmacology; Beverages - microbiology; Bromelain; Bromelains - pharmacology; Carica - enzymology; Citrus sinensis - microbiology; Cysteine Proteases - metabolism; Cysteine Proteinase Inhibitors - chemistry; Drug Synergism; Esterases - metabolism; Microbial Sensitivity Tests; Nisin - pharmacology; Orange juice; Papain; Papain - pharmacology; Pasteurization; Bromelain; Papain; Alicyclobacillus; Orange juice
• ISSN: 0168-1605; 1879-3460
• DOI: 10.1016/j.ijfoodmicro.2015.10.007

Alicyclobacillus spp. are spore forming bacteria that are often related to the deterioration of acidic products such as beverages and citrus juices. After the process of industrial pasteurization, the spore produced by the bacteria can germinate and the microorganism can grow, causing sensory abnormalities in the product. Alternative biopreservatives, such as the antimicrobial compounds, are of considerable importance to the food industry. Papain and bromelain are proteolytic enzymes derived from papaya and pineapple, respectively. These enzymes are widely used in medicine and in the pharmaceutical and food industries, but while some studies have described their antibacterial action, no studies of the Alicyclobacillus spp. exist. The aim of this study was to analyze the antibacterial effect of papain and bromelain on Alicyclobacillus spp. through 1) determining minimum inhibitory and bactericidal concentration (MIC and MBC); 2) determining the death time curve of the micro-organism in the presence and absence of enzymes; and 3) investigating the enzymatic mechanism on the microorganism. The antibacterial activity of enzymes in combination with nisin was also evaluated. The results showed that for the Alicyclobacillus acidoterrestris strain, the MIC of papain was 0.98μg/mL and the MBC was 3.91μg/mL, while the MIC of bromelain was 62.5μg/mL and the MBC was 250μg/mL. The concentration of 4×MIC for both the enzymes was sufficient to eliminate 4 logs of the micro-organism after 24h of incubation. Through the use of enzyme inhibitors specific for cysteine proteases, it was found that the antibacterial activity of papain and bromelain is not related to its proteolytic activity, but may be related to other activities, such as amidse and esterase. The synergistic activity of the enzymes revealed a fractional inhibitory concentration (FIC) level of 0.16. Combination with nisin revealed an FIC of 0.25 for papain and 0.19 for bromelain, indicating synergism between both compounds. The application of enzymes in reconstituted orange juice contaminated with A. acidoterrestris was found to be effective, as after 48h of incubation, at three different temperatures, the initial microbial population was eliminated. This study showed that the enzymes papain and bromelain have an antibacterial effect on A. acidoterrestris. •Papain and bromelain showed effective antibacterial activity on Alicyclobacillus spp.•The action mechanism on A. acidoterrestris is not due to an enzymatic action.•Synergistic interaction between enzymes and with nisin was proven.•Tests in reconstituted orange juice demonstrated efficacy for use of this enzymes.