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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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Cite this document: 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). doi:10.3390/molecules22040585
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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

Open Access document in PolyPublie
Subjects: 1800 Génie chimique > 1800 Génie chimique
1800 Génie chimique > 1802 Génie biochimique
2000 Science et technologie des matériaux > 2004 Polymères et revêtements
5200 Microbiologie > 5201 Bactériologie
Department: Département de génie chimique
Research Center: CREPEC - Centre de recherche sur les systèmes polymères et composites à haute performance
Funders: Fonds de Recherche du Québec-Nature et Technologie (FRQNT), CRSNG/NSERC
Date Deposited: 11 Mar 2021 12:11
Last Modified: 08 Apr 2021 10:43
PolyPublie URL: https://publications.polymtl.ca/4754/
Document issued by the official publisher
Journal Title: Molecules (vol. 22, no. 4)
Publisher: MDPI
Official URL: https://doi.org/10.3390/molecules22040585

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