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Food Sci Biotechnol. 2017 Sep 6;26(6):1649-1657. doi: 10.1007/s10068-017-0190-3. eCollection 2017.

Characterization and evaluation of antimicrobial activity of actinonin against foodborne pathogens.

Author information

1
Department of Food Science and Technology, College of Agriculture and Life Sciences, Chungnam National University, 99 Daehak-ro, Yuseong-Gu, Daejeon 34134 South Korea.

Abstract

This study revealed the antimicrobial properties of actinonin against major foodborne pathogens, Escherichia coli O157:H7, Listeria monocytogenes, Salmonella Typhimurium, Staphylococcus aureus, and Vibrio vulnificus. Among them, actinonin caused growth defect in S. Typhimurium and V. vulnificus. Minimal inhibitory concentration (MIC) values of actinonin were determined by broth microdilution methods. The MICs of actinonin were ≤0.768 μg/ml for S. Typhimurium and ≤0.192 μg/ml for V. vulnificus. Susceptibility to actinonin in both pathogens was measured by colony-forming ability and disc diffusion test. The results showed actinonin had antimicrobial activity against S. Typhimurium and V. vulnificus in a dose-dependent manner. The inhibitory effects on swarming motility were determined, and cytotoxicity of each pathogen against HeLa cells was decreased significantly by actinonin treatment. Furthermore, actinonin showed an antimicrobial efficacy in food models infected with these pathogens. These results demonstrate that actinonin is potentially an effective agent for food sanitization or preservation.

KEYWORDS:

Actinonin; Antimicrobial agent; Foodborne pathogens

Conflict of interest statement

Compliance with ethical standardsThe authors declare no conflict of interest.

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