POTENTIAL APPLICATION OF MccJ25(G12Y) IN FOOD BIOPRESERVATION

CORBALÁN, NATALIA; ACUÑA, LEONARDO; QUIROGA, MARIA; KOLTAN, MARIANO; VINCENT, PAULA .A; POMARES, MARIA FERNANDA

Congreso; L Reunión Anual de la Sociedad Argentina de Investigaciones en Bioquímica y Biología molecular; 2014

The antimicrobial peptide Microcin J25(G12Y) has potential in food preservation since it is susceptible to chymotrypsin and resistant to extreme pH and high temperatures. It has been demonstrated that MccJ25(G12Y) is inactivated by digestive enzymes from rat intestinal contents and its administration hasn?t a negative effect on coliform intestinal population. The goal of this work was evaluate the potential of MccJ25(G12Y) to preserve food. To this end, three objectives were raised: 1-Determine the antimicrobial activity of MccJ25(G12Y) against a collection of pathogen and food spoilage strains. 2-Evaluate the stability and antimicrobial activity of MccJ25(G12Y) in yogurt against Escherichia coli O157: H7, Salmonella cholera and Enterobacter cloacae. 3-Test the activity of MccJ25 (G12Y) in meet and fish hamburgers against E. coli O157: H7 and E. cloacae, respectively. We observed that MccJ25(G12Y) was active on 28 of the 51 strains evaluated and was able to reduce significantly the amount of pathogens in all food analyzed. In addition, we observed in yogurt that the microcin was stable and active during 30 days. The results obtained showed that MccJ25(G12Y) has an important potential for use in food preservation since, in addition to its promising features previously mentioned, it was active against a large number of pathogenic and food spoilage bacteria and preserved intact its antimicrobial activity in foods evaluated.