INVESTIGADORES
MARANI mariela Mirta
congresos y reuniones científicas
Título:
Use of cashew gum for development of LBL films with antibacterial actibity for applicantion against foodborn pathogens
Autor/es:
PLACIDO ALEXANDRA; BRAGANÇA IDALINA; MARANI MARIELA M.; RODRIGUES DE ARAUJO ALYNE; VASCONCELOS ADREANNE G.; BATZIOU KRYSTALLENIA; DOMINGUES VALENTINA; EATON PETER; LEITE JOSÉ R. S. A.; DELERUE-MATOS MARÍA C.
Lugar:
Porto
Reunión:
Encuentro; XIII Encontro de Química dos Alimentos; 2016
Institución organizadora:
Universidade do Porto/LAQV/REQUIMTE/Sociedade Portuguesa de Química
Resumen:
Escherichia coli are one ofthe most common etiological agents of diarrhea in developing countries. Theappearance of resistant E. coliprevents these infections treatment, thus antimicrobial peptides and theirbiotechnological applications can make good alternatives to treat and preventintestinal infections by these bacteria. The aim of this study was to evaluatethe antibacterial activity of PcL342-354C peptide, derived from Cry1Ab16 Toxinfrom Bacillus thuringiensis, againststrains of E. coli, as well as thesynthesis, characterization and evaluation of the antibacterial activity of layer-by-layer(LbL) films containing PcL342-354C. The results showed that the PcL342-354Cpeptide inhibited the growth of E. coliATCC 25922 (Minimal Inhibitory Concentration -MIC-: 31.25 μg/mL), E. coliML1 (MIC: 31.25 μg/mL) and E. coli ATCC 35218 (MIC: 15.62 μg/mL). The Minimal Bactericidal Concentration was250 μg/mL for all strains used,proving a potential antibacterial activity against these Gram-negativebacteria. Morphological effect on E. coli,produced by Cry1Ab16 Toxin derived peptide at MIC, was significant. Themorphology of the ITO/Cashew gum/PcL342-354C film was analysed usingAtomic Force Microscopy (AFM) which showed an increase of roughness due to theincrease in the number of layers. LbL film has antibacterial activity against E. coli NCTC 9001 in both tested conditions (10 and 20 bilayers). Our results indicate that the peptide exhibitsan antibacterial potential that can be tapped to develop biomaterials withantibacterial activity for use against foodborne pathogens.