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Mechanism of action of electrospun chitosan-based nanofibers against meat spoilage and pathogenic bacteria

Mounia Arkoun, France Daigle, Marie-Claude Heuzey and Abdellah Ajji

Article (2017)

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Abstract

This study investigates the antibacterial mechanism of action of electrospun chitosan-based nanofibers (CNFs), against Escherichia coli, Salmonella enterica serovar Typhimurium, Staphylococcus aureus and Listeria innocua, bacteria frequently involved in food contamination and spoilage. CNFs were prepared by electrospinning of chitosan and poly(ethylene oxide) (PEO) blends. The in vitro antibacterial activity of CNFs was evaluated and the susceptibility/resistance of the selected bacteria toward CNFs was examined. Strain susceptibility was evaluated in terms of bacterial type, cell surface hydrophobicity, and charge density, as well as pathogenicity. The efficiency of CNFs on the preservation and shelf life extension of fresh red meat was also assessed. Our results demonstrate that the antibacterial action of CNFs depends on the protonation of their amino groups, regardless of bacterial type and their mechanism of action was bactericidal rather than bacteriostatic. Results also indicate that bacterial susceptibility was not Gram-dependent but strain-dependent, with non-virulent bacteria showing higher susceptibility at a reduction rate of 99.9%. The susceptibility order was: E. coli > L. innocua > S. aureus > S. Typhimurium. Finally, an extension of one week of the shelf life of fresh meat was successfully achieved. These results are promising and of great utility for the potential use of CNFs as bioactive food packaging materials in the food industry, and more specifically in meat quality preservation.

Uncontrolled Keywords

Anti-Bacterial Agents, chemistry, pharmacology; Bacteria, drug effects; Chitosan, chemistry; Food Contamination; Food Microbiology; Food Packaging; Meat, microbiology; Microbial Sensitivity Tests; Microbial Viability/drug effects; Nanofibers, chemistry/ultrastructure; Chitosan-based nanofibers; Gram-negative; Gram-positive; Meat packaging; Mechanism of action

Subjects: 1800 Chemical engineering > 1800 Chemical engineering
1800 Chemical engineering > 1802 Biochemical engineering
2000 Materials science and technology > 2004 Polymers and coatings
5200 Microbiology > 5201 Bacteriology
Department: Department of Chemical Engineering
Research Center: CREPEC - Center for Applied Research on Polymers and Composites
Funders: Fonds de Recherche du Québec-Nature et Technologie (FRQNT), CRSNG/NSERC
PolyPublie URL: https://publications.polymtl.ca/4754/
Journal Title: Molecules (vol. 22, no. 4)
Publisher: MDPI
DOI: 10.3390/molecules22040585
Official URL: https://doi.org/10.3390/molecules22040585
Date Deposited: 11 Mar 2021 12:11
Last Modified: 15 May 2023 21:35
Cite in APA 7: Arkoun, M., Daigle, F., Heuzey, M.-C., & Ajji, A. (2017). Mechanism of action of electrospun chitosan-based nanofibers against meat spoilage and pathogenic bacteria. Molecules, 22(4). https://doi.org/10.3390/molecules22040585

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