Effect of liposome-encapsulated nisin and bacteriocin-like substance P34 on Listeria monocytogenes growth in Minas frescal cheese

• Published in: International journal of food microbiology Vol. 156; no. 3; pp. 272 - 277
• Main Authors: Malheiros, Patrícia da Silva, Sant'Anna, Voltaire, Barbosa, Matheus de Souza, Brandelli, Adriano, Franco, Bernadette Dora Gombossy de Melo
• Format: Journal Article
• Language: English
• Published: Netherlands Elsevier B.V 01.06.2012
• Subjects: Bacteria; Bacteriocin; Bacteriocins; Bacteriocins - pharmacology; Cheese; Cheese - microbiology; cheeses; Encapsulation; Food; Food Contamination - prevention & control; food pathogens; Glycine max; Lecithin; Liposomes; Liposomes - pharmacology; Listeria monocytogenes; Listeria monocytogenes - drug effects; Listeria monocytogenes - growth & development; Nanovesicle; Nisin; Nisin - pharmacology; Pathogens; Phosphatidylcholines - chemistry; Soybeans; Zeta potential; Encapsulation; Listeria monocytogenes; Nanovesicle; Nisin; Cheese; Bacteriocin
• ISSN: 0168-1605; 1879-3460
• DOI: 10.1016/j.ijfoodmicro.2012.04.004

The efficacy of liposome-encapsulated nisin and bacteriocin-like substance (BLS) P34 to control growth of Listeria monocytogenes in Minas frescal cheese was investigated. Nisin and BLS P34 were encapsulated in partially purified soybean phosphatidylcholine (PC-1) and PC-1-cholesterol (7:3) liposomes. PC-1 nanovesicles were previously characterized. PC-1-cholesterol encapsulated nisin and BLS P34 presented, respectively, 218nm and 158nm diameters, zeta potential of −64mV and −53mV, and entrapment efficiency of 88.9% and 100%. All treatments reduced the population of L. monocytogenes compared to the control during 21days of storage of Minas frescal cheese at 7°C. However, nisin and BLS P34 encapsulated in PC-1-cholesterol liposomes were less efficient in controlling L. monocytogenes growth in comparison with free and PC-1 liposome-encapsulated bacteriocins. The highest inhibitory effect was observed for nisin and BLS P34 encapsulated in PC-1 liposomes after 10days of storage of the product. The encapsulation of bacteriocins in liposomes of partially purified soybean phosphatidylcholine may be a promising technology for the control of foodborne pathogens in cheeses. ► The bacteriocins nisin and peptide P34 were encapsulated in phosphatidylcholine nanovesicles. ► Free and encapsulated bacteriocins were incorporated in Minas frescal cheese. ► Encapsulated bacteriocins were inhibitory to L. monocytogenes in cheese samples. ► Nanovesicle-encapsulated bacteriocins show potential for application in dairy products.