Natural Food Antimicrobial Systems

800 Pages·2000·8.91 MB·English

by  A.S. Naidu

Natural
Food
Antimicrobial
Systems
Edited by
A.S. Naidu
Director, Center for Antimicrobial Research
Department of Food, Nutrition & Consumer Sciences
California State Polytechnic University
Pomona, California
CRC Press
Boca Raton London New York Washington, D.C.
©2000 by CRC Press LLC
00-Frontmatter 05/15/2001 2:09 PM Page 4
Library of Congress Cataloging-in-Publication Data
Naidu, A. S.
Natural food antimicrobial systems / A. S. Naidu.
p. cm.
Includes bibliographical references and index.
ISBN 0-8493-2047-X (alk. paper)
1. Food—Microbiology. 2. Natural products. 3. Anti-infective agents.
4. Antibiosis. I. Title.
QR115 N.33 2000
664′.001′579—dc21 00-036053
CIP
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Contents
Contributors
Preface
Chapter 1 Overview
A.S. Naidu
SECTION-I LACTO-ANTIMICROBIALS
Chapter 2 Lactoferrin
A.S. Naidu
Chapter 3 Lactoperoxidase
A.S. Naidu
Chapter 4 Lactoglobulins
E.F. Bostwick, J. Steijns, and S. Braun
Chapter 5 Lactolipids
M.F. Lampe and C.E. Isaacs
SECTION-II OVO-ANTIMICROBIALS
Chapter 6 Lysozyme
J.N. Losso, S. Nakai, and E.A. Charter
Chapter 7 Ovotransferrin
H.R. Ibrahim
Chapter 8 Ovoglobulin IgY
J.S. Sim, H.H. Sunwoo, and E.N. Lee
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Chapter 9 Avidin
Y. Mine
SECTION-III PHYTO-ANTIMICROBIALS
Chapter 10 Phyto-phenols
P.M. Davidson and A.S. Naidu
Chapter 11 Saponins
W. A. Oleszek
Chapter 12 Flavonoids
A.S. Naidu, W.R. Bidlack, and A.T. Crecelius
Chapter 13 Thiosulfinates
B.B. Whitmore and A.S. Naidu
Chapter 14 Catechins
L.R. Juneja, T. Okubo, and P. Hung
Chapter 15 Glucosinolates
B.B. Whitmore and A.S. Naidu
Chapter 16 Agar
A.S. Naidu
SECTION-IV BACTO-ANTIMICROBIALS
Chapter 17 Probiotics
A.S. Naidu and R.A. Clemens
Chapter 18 Nisin
L.V. Thomas, M.R. Clarkson, and
J. Delves-Broughton
Chapter 19 Pediocin
B. Ray and K.W. Miller
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Chapter 20 Reuterin
M.G. El-Ziney, J.M. Debevere, and M. Jakobsen
Chapter 21 Sakacins
F. Leroy and L. De Vuyst
SECTION-V ACID-ANTIMICROBIALS
Chapter 22 Lactic acid
J-C. Bogaert and A.S. Naidu
Chapter 23 Sorbic acid
J.N. Sofos
Chapter 24 Acetic acid
D.L. Marshall, L.N. Cotton, and F.A. Bal’a
Chapter 25 Citric acid
R.K. Sharma
SECTION-VI MILIEU-ANTIMICROBIALS
Chapter 26 Sodium chloride
S. Ravishankar and V.K. Juneja
Chapter 27 Polyphosphates
A. Prakash
Chapter 28 Chloro-cides
N. Khanna and A.S. Naidu
Chapter 29 Ozone
K. Muthukumarappan, F. Halaweish, and
A.S. Naidu
Appendix (Symbols and Abbreviations)
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About the Editor
A.S. ‘Narain’Naidu is a medical microbiologist with more than 20 years of expe-
rience in studying the structure-function relationship of antimicrobial agents. He is con-
sidered a leading expert on protective and therapeutic applications of natural antimicro-
bials. As a public health expert, he has served various agencies, including the World
Health Organization, the Hungarian Ministry of Health, the Directorate of Medical and
Health Services of the Government of India, and the Royal Swedish Academy of
Sciences. Dr. Naidu is currently the Director of the Center for Antimicrobial Research,
California State Polytechnic University, Pomona.
Dr. Naidu received his Ph.D. in Microbiology from the Faculty of Medicine,
Osmania University, India, in 1985. His research on staphylococcal enterotoxicosis, toxic
shock syndrome and milk lactoferrin in Sweden during the mid-1980s has brought him
international recognition. He has published over 50 peer-reviewed scientific papers and
about 30 book chapters in this area. In 1997, he moved from the University of North
Carolina at Chapel Hill to Cal Poly Pomona, to create a new university research center.
Dr. Naidu is principal investigator for a number of scientific projects in the areas of food
safety, public health, medicine and dentistry. He also supervises a multi-disciplinary team
of scientists and research students.
©2000 by CRC Press LLC
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Contributors
Bal’a, F.A. Department of Food Science and Technology, Mississippi State
University, P.O. Box 9805, Mississippi State, Mississippi 39762, USA.
Bidlack, W.R. College of Agriculture, California State Polytechnic University,
3801 West Temple Avenue, Pomona, California 91768, USA.
Bogaert, J-C. Research and Development, n.v. Glactic s.a., 7760 Escanaffles,
Belgium.
Bostwick, E.F. Research and Development, GalaGen Inc., P.O. Box 64314, Saint
Paul, Minnesota 55164, USA.
Braun, S. Research and Development, DMVInternational Nutritionals,
1712 Deltown Plaza, Fraser, New York 13753, USA.
Charter, E.A. Research and Development, Canadian Inovatech Inc., 31212
Peardonville Rd., Abbotsford, British Columbia V2T6K8, Canada.
Clarkson, M.R. Research and Development, Aplin and Barrett Ltd., 15 North Street,
Beaminster, Dorset DT8 3DZ, UK.
Clemens, R.A. Department of Food Science and Nutrition, California State
Polytechnic University, San Luis Obispo, California 93407, USA.
Cotton, L.N. Department of Food Science and Technology, Mississippi State
University, P.O. Box 9805, Mississippi State, Mississippi 39762, USA.
Crecelius, A.T. Department of Food, Nutrition and Consumer Sciences, California
State Polytechnic University, 3801 West Temple Avenue, Pomona,
California 91768, USA.
Davidson, P.M. Department of Food Science and Technology, University of
Tennessee, P.O. Box 1071, Knoxville, Tennessee 37901, USA.
Debevere, J.M. Department of Food Technology and Nutrition, Faculty of
Agricultural and Applied Biological Sciences, Ghent University,
Coupure 653, B-9000 Ghent, Belgium.
Delves-Broughton, J. Research and Development, Aplin and Barrett Ltd., 15 North Street,
Beaminster, Dorset DT8 3DZ, UK.
De Vuyst, L. Research Group of Industrial Microbiology, IMDO, Department of
Applied Biological Sciences, Vrije Universiteit Brussels (VUB),
Belgium.
El-Ziney, M.G. Department of Dairy Technology, Faculty of Agriculture, El-Satby,
Alexandria University, 5-Aflatone St., Alexandria, Egypt.
Halaweish, F. Department of Chemistry and Biochemistry, South Dakota State
University, Brookings, South Dakota 57007, USA.
Hung, P. Research and Development, Nutritional Foods Division, Taiyo
Kagaku Co., Ltd., Yokkaichi, MIE 510-0825 Japan.
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Ibrahim, H.R. Department of Biochemical Science and Technology, Kagoshima
University, Kagoshima 890, Japan.
Isaacs, C.E. Department of Developmental Biochemistry, New York State
Institute for Basic Research, 1050 Forest Hill Road, Staten Island,
New York 10314, USA.
Jakobsen, M. Department of Dairy and Food Science, The Royal Veterinary and
Agricultural University, Rolighedsvaj 30, DK-1958 Frederiksberg C,
Copenhagen, Denmark.
Juneja, L.R. Research and Development, Nutritional Foods Division, Taiyo
Kagaku Co., Ltd., Yokkaichi, MIE 510-0825 Japan.
Juneja, V.K. Microbial Food Safety Research Unit, USDA-ARS, Eastern
Regional Research Center, 600 E. Mermaid Lane, Wyndmoor,
Pennsylvania 19038, USA.
Khanna, N. Research and Development, Bio-cide International, Inc., P.O. Box
722170, Norman, Oklahoma 73070, USA.
Lampe, M.F. Department of Medicine, University of Washington, Box 356523,
Seattle, Washington 98195, USA.
Lee, E.N. Department of Agricultural, Food and Nutritional Science,
University of Alberta, Edmonton, Alberta T6G 2P5, Canada.
Leroy, F. Research Group of Industrial Microbiology, IMDO, Department of
Applied Biological Sciences, Vrije Universiteit Brussels (VUB),
Belgium.
Losso, J.N. Department of Food Science, Louisiana State University,
Baton Rouge, Louisiana 70803, USA.
Marshall, D.L. Department of Food Science and Technology, Mississippi State
University, P.O. Box 9805, Mississippi State, Mississippi 39762, USA.
Miller, K. W. Department of Molecular Biology, University of Wyoming,
P.O. Box 3354, Laramie, Wyoming 82071, USA.
Mine, Y. Department of Food Science, Ontario Agricultural College,
University of Guelph, Guelph, Ontario, Canada N1G 2W1.
Muthukumarappan, K. Department of Agricultural and Biosystems Engineering, South
Dakota State University, Brookings, South Dakota 57007, USA.
Naidu, A.S. Center for Antimicrobial Research, California State Polytechnic
University, 3801 West Temple Avenue, Pomona, California 91768,
USA.
Nakai, S. Food, Nutrition and Health Program, University of British
Columbia, 6650 NWMarine Drive, Vancouver, British Columbia
CV6T1Z4, Canada.
Okubo, T. Research and Development, Nutritional Foods Division, Taiyo
Kagaku Co., Ltd., Yokkaichi, MIE 510-0825 Japan.
Oleszek, W. Department of Biochemistry and Crop Quality, Institute of Soil
Science and Plant Cultivation, 24-100 Pulawy, Poland.
Prakash, A. Department of Food Sciences and Nutrition, Chapman University,
333 North Glassell Street, Orange, California 92866, USA.
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Ravishankar, S. National Center for Food Safety and Technology, Illinois Institute
of Technology, Moffett Campus, 6502 S. Archer, Summit-Argo,
Illinois 60501, USA.
Ray, B. Department of Animal Science, University of Wyoming,
P.O. Box 3354, Laramie, Wyoming 82071, USA.
Sharma, R.K. Department of Food Science, Michigan State University, East
Lansing, Michigan 48823, USA.
Sim, J. S. Department of Agricultural, Food and Nutritional Science,
University of Alberta, Edmonton, Alberta T6G 2P5, Canada.
Sofos, J. Department of Animal Sciences, Colorado State University,
Fort Collins, Colorado 80523, USA.
Steijns, J. Research and Development, DMVInternational, NCB-laan 80,
5460 BAVeghel, The Netherlands
Sunwoo, H.H. Department of Agricultural, Food and Nutritional Science,
University of Alberta, Edmonton, Alberta T6G 2P5, Canada.
Thomas, L.V. Research and Development, Aplin and Barrett Ltd., 15 North Street,
Beaminster, Dorset DT8 3DZ, UK.
Whitmore, B.B. Department of Foods, Nutrition and Consumer Sciences, California
State Polytechnic University, 3801 West Temple Avenue, Pomona,
California 91768, USA.
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Preface
Food preservation is undoubtedly one of the most significant breakthroughs in
human civilization. The technology has been explored for centuries, integrating culinary
art with ingredient availability, social necessity, religion and ethnicity. The multifunction-
ality of natural preservatives, such as herbs, oils and spices, that led to designing a vari-
ety of health foods in ancient Asia, Europe and the Mediterranean was well recognized.
The evolution of antimicrobial technology, from fermentation to pasteurization, started in
wine and cheese factories and extended to revolutionize medicine. Despite our tradition-
al knowledge of natural antimicrobial agents in milk, eggs, plants, probiotics, salts and
acids, the structure-function relationship of these bioactive compounds has been unrav-
eled only in the past few decades. We now understand the molecular mechanisms of the
ability of a charged cleft in the C-lobe of a milk lactoferrin to bind iron and cause micro-
bial stasis; or the muraminidase activity of a hen egg lysozyme triggering a cidal effect on
the cell wall of a Gram-positive bacteria; or the capacity of a galactose-rich polysaccha-
ride in common food-grade agar to detach microorganisms from meat surfaces; or the
microbial interference phenomenon and competitive exclusion of pathogens by probiotic
bacteria and their bacteriocins; or the pathways of potent oxidative events to break nucle-
ic acid strands and trigger disinfection of viral pathogens by chloro-cides. There is a
wealth of knowledge continuously being added to the ocean-depth of common sense we
inherited from our ancestors on these fascinating natural food antimicrobials.
Emergence of the neo-breed of food-borne pathogens, concerns about the use of
synthetic antimicrobials, possibly resulting in the development of microbial resistance,
and the global consumer’s awareness of the nutraceutical benefits of natural foods have
catapulted the interests of food scientists and food technologists into the ancient art of
food preservation. This volume, Natural Food Antimicrobial Systems, is an effort to con-
solidate the current developments in this area of food science.
Although many individuals have extended their help or suggestions in the prepa-
ration of this book, several deserve special mention. I am very grateful to my colleague
Dr. Wayne Bidlack, Dean, College of Agriculture, California State Polytechnic University,
Pomona, for his genuine interest and generous support of my academic endeavors at this
institution. I am indebted to Dr. Fergus Clydesdale, Editor, Critical Reviews in Food
Science and Nutrition, for recommending this project to CRC Press. Thanks to Lourdes
Franco, Associate Editor, Life Science, CRC Press LLC, Boca Raton, Florida, for her pro-
fessionalism and unstinting support in bringing this book to publication. My appreciation
to Gail Renard and associates at CRC Press for expediting the final stages of printing.
©2000 by CRC Press LLC