Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 416955
Title Antimicrobial lysozyme-containing starch microgel to target and inhibit amylase-producing micro-organisms
Author(s) Li, Yuan; Kadam, S.; Abee, T.; Slaghek, T.M.; Timmermans, J.W.; Cohen Stuart, M.A.; Norde, W.; Kleijn, J.M.
Source Food Hydrocolloids 28 (2012)1. - ISSN 0268-005X - p. 28 - 35.
DOI http://dx.doi.org/10.1016/j.foodhyd.2011.11.011
Department(s) Food Microbiology Laboratory
Physical Chemistry and Colloid Science
VLAG
Publication type Refereed Article in a scientific journal
Publication year 2012
Keyword(s) listeria-monocytogenes - escherichia-coli - lactic-acid - bacteria - encapsulation - hydrogels - saline - nisin - alpha - water
Abstract The aim of this study is to determine the release of lysozyme from oxidized starch microgels and subsequently test its antimicrobial activity. The gels are made of oxidized potato starch polymers, which are chemically cross-linked by sodium trimetaphosphate (STMP). The microgel is negatively charged and interacts with positively charged lysozyme by electrostatic attraction. Application of the lysozyme-containing starch particles to environments contaminated with microbes, may lead to hydrolysis of the starch by microbial enzymes. As a result, lysozyme is released in the environment where it inhibits microbial growth. In this study, first bacteria were screened for amylase production and lysozyme sensitivity. Then, the bacteria were mixed with empty gel particles (i.e., without lysozyme) in a Nutrient Broth liquid medium to test whether the bacteria that can produce amylase are also able to degrade oxidized starch gel. Subsequently the amylase-producing lysozyme sensitive bacteria, Bacillus licheniformis 7558 and Bacillus subtilis 168, were selected for further quantification of the antimicrobial activity of the gel-lysozyme particles after incubation with these bacteria in Nutrient Broth liquid suspensions. The results prove that the starch microgel has a potential as antimicrobial carrier targeting amylase-producing and lysozyme-sensitive bacteria. The controlled antimicrobial delivery for inactivating undesired microorganisms may find applications in food related systems, where amylase-producing bacteria may be abundantly present. --------------------------------------------------------------------------------
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