Nisin Applications in Seafood

Abstract

Food preservation has been seen as an important problem not only in seafood but also all foods throughout human history. This situation has led to the development of many traditional preservation methods in different parts of the world to keep the food at levels that can be consumed for a long time. Today, with the development of communication technologies and urbanization, the food industry is growing day by day. Despite this growth in the food industry, deterioration and food poisoning caused by the microorganism effect can be observed. Due to the negative effects of synthetic preservatives on food and human health, the development of antibiotic-resistant strains, and the negative perceptions of consumers towards synthetic preservatives, they created a demand for more "natural" and "minimally processed" foods, and interest in natural antimicrobial agents increased. In recent years, many researchers have been applying nisin, a natural bacteriocin, to prevent pathogens associated with food production. Nisin is an agent discovered before penicillin and shows antimicrobial activity against a wide range of gram-positive bacteria (vegetative cells and spores). It can also be useful against some gram-negative bacteria when used with other preservatives. Nisin is widely used in nearly 50 countries and commercial applications that are "generally recognized as safe (GRAS)" approved by the Food and Agriculture Organization/World Health Organization and the European Union. Nisin is listed as a bio preservative component with the E234 code. In this review, the possibilities of nisin using as a natural preservative are evaluated in the seafood sector.

Keywords

• Antimicrobial
• Nisin
• Seafood

Su Ürünlerinde Nisin Uygulamaları

Öz

Gıdaların muhafazası sadece balık etinde değil tüm gıdalar için insanlık tarihi boyunca önemli bir sorun olarak görülmüştür. Bu durum gıdaların uzun süre tüketilebilir düzeylerde kalabilmesi amacıyla dünyanın farklı bölgelerinde birçok geleneksel muhafaza metotlarının geliştirilmesine yol açmıştır. Günümüzde ise iletişim teknolojilerinin gelişmesi ve kentleşmenin etkisiyle gıda endüstrisi her geçen gün daha da büyümektedir. Gıda endüstrisindeki bu büyümeye rağmen, mikroorganizma etkisiyle oluşan bozulmalar ve gıda zehirlenmeleri gözlenebilmektedir. Sentetik koruyucuların gıda ve insan sağlığı üzerindeki olumsuz etkileri, antibiyotiğe dirençli suşları geliştirmesi ve tüketicilerin sentetik koruyuculara karşı olumsuz algıları nedeniyle daha "doğal" ve "minimum düzeyde işlenmiş" gıdalara yönelik bir talep yaratmış ve doğal antimikrobiyal ajanlara ilgi artmıştır. Son yıllarda pek çok araştırmacı gıda üretimi ile ilgili patojenleri engellemek için doğal bir bakteriyosin olan nisin uygulamaktadır. Nisin, penisilinden önce keşfedilen ve çok çeşitli gram-pozitif bakterilere (vejetatif hücreler ve sporlar) karşı antimikrobiyal aktivite gösteren bir ajandır. Ayrıca diğer koruyucu maddelerle birlikte kullanıldığında bazı gram-negatif bakterilere karşı da yararlı olabilmektedir. Nisin, 50'ye yakın ülkede ve Gıda ve Tarım Örgütü/Dünya Sağlık Örgütü ve Avrupa Birliği tarafından onaylanmış, genellikle güvenli olarak kabul edilen (GRAS; Generally Recognized As Safe) ticari uygulamalarda geniş çapta kullanılmaktadır. Nisin, Avrupa Gıda Katkı Maddesi listesinde E234 kodu ile biyoprezervatif bileşen olarak yer almıştır. Bu derlemede doğal bir koruyucu olan nisinin su ürünleri sektöründe kullanım olanakları değerlendirilmiştir.

Anahtar Kelimeler

• Nisin
• Su ürünleri
• Antimikrobiyal

References

1. Al-Holy, M., Ruiter, J., Lin, M., Kang, D. H., & Rasco, B. (2004). Inactivation of Listeria innocua in nisin-treated salmon (Oncorhynchus keta) and sturgeon (Acipenser transmontanus) caviar heated by radio frequency. Journal of Food Protection, 67, 1848– 1854.
2. Al-Holy, M., Lin, M., & Rasco, B. (2005). Destruction of Listeria monocytogenes in sturgeon (Acipenser transmontanus) caviar by a combination of nisin with chemical antimicrobials or moderate heat. Journal of Food Protection, 68, 512–520. Alkhatib, Z., Abts, A., Mavaro, A., Schmitt, L., & Smits, S.H. (2012). Lantibiotics: how do producers become self-protected? Journal of Biotechnology, 159,145–154.
3. Anonim (2020), https://en.wikipedia.org/wiki/Nisin.
4. Bauer, R., & Dicks, L. M. T. (2005). Mode of action of lipid II-targeting lantibiotics. International Journal of Food Microbiology, 101(2), 201-216.
5. Behnama, S., Anvari, M., Rezaei, M., Soltanian, S., & Safari, R. (2015). Effect of nisin as a biopreservative agent on quality and shelf life of vacuum packaged rainbow trout (Oncorhynchus mykiss) stored at 4oC. Journal of Food Science and Technology, 52(4), 2184-2192.
6. Behnama, S., Anvari, M., Rezaeia, M., & Soltanian, S. (2016). Effect of nisin on shelf-life extension of filleted rainbow trout (Oncorhynchus mykiss). International Journal of Food and Allied Sciences, 2(1), 1-7.
7. Bonev, B.B., Breukink, E., Swiezewska, E., De Kruijff, B., & Watts, A. (2004). Targeting extracellular pyrophosphates underpins the high selectivity of nisin. The FASEB Journal, 18(15), 1862-1869.
8. Brett, M. S. Y., Short, P., & McLauchlin, J. (1998). A small outbreak of listeriosis associated with smoked mussels. International Journal of Food Microbiology, 43, 223–229.

9. Breukink, E., van Kraaij, C., van Dalen, A., Demel, R.A., Siezen, R.J., de Kruijff, B., & Kuipers, O.P. (1998). The orientation of nisin in membranes. Biochemistry, 37(22), 8153-81562.
10. Breukink, E., Wiedemann, I., van Kraaij, C., Kuipers, O.P., Sahl, H.G., & de Kruijff, B. (1999). Use of the cell wall precursor lipid II by a pore-forming peptide antibiotic. Science, 286(48), 2361-2364.
11. Brötz, H., Josten, M., Wiedemann, I., Schneider, U., Götz, F., Bierbaum, G., & Sahl, H.G. (1998). Role of lipid-bound peptidoglycan precursors in the formation of pores by nisin, epidermin and other lantibiotics. Molecular Microbiology, 30(2), 317-327.
12. Budu-Amoako, E., Ablett, R.F., Harris, J., & Delves- Broughton, J. (1999). Combined effect of nisin and moderate heat on destruction of Listeria monocytogenes in cold-pack lobster meat. Journal of Food Protection, 62(1), 46-50.
13. Cabo, M. L., Pastoriza, L., Berna ́rdez, M., & Herrera, J. J. R. (2001). Effectiveness of CO2 and nisaplin on increasing shelf-life of fresh pizza. Food Microbiology, 18, 489–498.
14. Campos, C.A., Gerschensin, L.N., & Flores, S.K. (2011). Development of edible films and coatings with antimicrobial activity. Food and Bioprocess Technology, 4, 849–875.
15. Ceylan, Z. (2014). Nisin ve işınlama uygulamalarının birlikte kullanılmasının soğukta depolanan balığın raf ömrüne etkisi. (Yüksek Lisans Tezi). İstanbul Üniversitesi, Fen Bilimleri Enstitüsü, Su Ürünleri Avlama ve İşleme Teknolojisi Anabilim Dalı, İstanbul, Türkiye.
16. Chen, H., Chen, M., & Chang, Y. (1997). Processing of low-salted mackerel fillets using biopreservative, p. 297-306. In: M. Üçüncü, U. Güvenç, M. Serdaroğlu, M. Çetin and Y. Göksungur [eds], The Sixth International Congress on Food Industry ‘New Aspects on Food Processing’. E.Ü. Basımevi, Bornova, İzmir.
17. De Vuyst, L., & Vandamme, E. J. (1994). Nisin, a lantibiotic produced by Lactococcus lactis: Properties, biosynthesis, fermentation and applications, In: De Vuyst, L., Vandamme, E.J., Bacteriocins of lactic acid bacteria. Chapman & Hall, Glasgow, 165-167.
18. Delves-Broughton, J. (1990). Nisin and its uses as a food preservative. Food Technology. November: 100, 102, 104, 106, 111-112, 117.
19. Delves-Broughton, J., Blackburn, P., Evans, R. J., & Hugenholtz, J. (1996). Applications of the bacteriocin, nisin. Antonie Van Leeuwenhoek, 69, 193–202.
20. Driessen, A. J., van den Hooven, H. W., Kuiper, W., van de Kamp, M., Sahl, H. G., Konings, R. N., & Konings, W. N. (1995). Mechanistic studies of lantibiotic-induced permeabilization of phospholipid vesicles. Biochemistry, 34(5), 1606-14.
21. Eapen, K. C., Sankaran, R., & Vijayaraghavan, P. K. (1983). The present status on the use of nisin in processed foods. Journal of Food Science and Technology, 20, 231– 240.
22. El-Bedaway, A. El-F., Zaki, M. S., El- Sherbiney, A. M., & Khalil, A. H. (1985). The effect of certain antibiotics on bolti fish (Tilapia nilotica) preservation. Die Nahrung, 29(3), 303-308.
23. Elotmani, F., & Assobhei, O. (2004). In vitro inhibition of microbial flora of fish by nisin and lactoperoxidase system. Letters in Applied Microbiology, 38(1), 60-65.
24. European Economic Community (EEC) (1983). EEC Comission Directive 83/463/EEC.
25. FAO/WHO Expert Committee on Food Additives, (1969). Specifications for identity and purity of some antibiotics. Twelth Report. WHO Technical Report Series, No. 430.
26. FDA, (1988). Federal Register, Nisin preparation: affirmation of GRAS status as a direct human food ingredient. 21 CFR Part 184. Fed Reg 53:11247–11251
27. FDA, (2001). US Food and Drug Administration, Department of Health and Human Services. Agency Response Letter GRAS Notice N. GRN 000065.
28. Fernandes, C. F., & Shahani, K. M. (1989). Modulation of antibiosis by lactobacilli and yogurt and its healthful and beneficial significance. In Yogurt: Nutritional and health properties; Chandan, R. C., Ed.; National Yogurt Association: McLean, VA.
29. Galvez, A., López, R. L., Abriouel, H., Valdivia, E., & Omar, N. B. (2008). Application of bacteriocins in the control of foodborne pathogenic and spoilage bacteria. Critical Reviews in Biotechnology, 28(2), 125-152.
30. Gao, F. H., Abee, T., & Konings, W. N. (1991). Mechanism of action of the peptide antibiotic nisin in liposomes and cytochrome c oxidase-containing proteoliposomes. Applied and Environmental Microbiology, 57(8), 2164-70.
31. Garcerá, M. J., Elferink, M. G., Driessen, A. J., & Konings, W. N. (1993). In vitro pore-forming activity of the lantibiotic nisin. Role of proton motive force and lipid composition. European Journal of Biochemistry, 212(2), 417-22.
32. Ghomi, M. R., Nikoo, M., Heshmatipour, Z., Jannati, A. A., Ovissipour, M., Benjakul, S., Hashemi, M., Faghani Langroudi, H., Hasandoost, M., & Jadiddokhan, D. (2011). Effect of sodium acetate and nisin on microbiologicaland chemical changes of cultured grass carp (Ctenopharyngodon idella) during refrigerated storage. Journal of Food Safety, 31, 169–175.
33. Gözde, K., & Yasin, T. (2012). Nisin Z-Producing Lactococcus lactis subsp. lactis GYl32 Isolated from Boza. Journal of Food Processing and Preservation, 37, 1-2.
34. Gram, L., & Huss, H. H. (2000). Fresh and processed fish and shellfish. In the Microbiological Safety and Quality of Foods, 472–506. Lund, B. M., Baird-Parker, A. C., and Gould, G. W., eds., Chapman and Hall, London.
35. Gram, L., & Dalgaard, P. (2002). Fish spoilage bacteria—problems and solutions. Current Opinion in Biotechnology, 13, 262–266. Gravesen, A., Sorensen, K., Aarestrup, F. M., & Knochel, S. (2001). Spontaneous nisin-resistant Listeria monocytogenes mutants with increased expression of a putative penicillin-binding protein and their sensitivity to various antibiotics. Microbial Drug Resistance, 7, 127–135.
36. Han, D., Han, I., & Dawson, P. (2016). Combining modified atmosphere packaging and nisin to preserve Atlantic salmon. Journal of Food Research, 6(1), 22.
37. Hereu, A., Bover-Cid, S., Garriga, M., & Aymerich, T. (2012). High hydrostatic pressure and biopreservation of dry-cured ham to meet the food safety objectives for Listeria monocytogenes. International Journal of Food Microbiology,154,107–112.
38. Hirsch, A., Grinsted, E., Ho, P. H., Chapman, H. R., & Mattick, A. T. (1951). A note on the inhibition of an anaerobic sporeformer in Swiss-type cheese by a nisin-producing Streptococcus. Journal of Dairy Research, 18, 205–206.
39. Hui, G., Liu, W., Feng, H., Li, J., & Gao, Y. (2016). Effects of chitosan combined with nisin treatment on storage quality of large yellow croaker (Pseudosciaena crocea). Food Chemistry, 203, 276-282.
40. Hurst, A. (1983). Nisin and other inhibitory substances from lactic acid bacteria, In: Branen AL and Davidson PM, Antimicrobials in foods. Marcel Dekker, New York, 327-351. Huss, H. H., Jørgensen, L. V., & Vogel, B. F. (2000). Control options for Listeria monocytogenes in seafoods. International Journal of Food Microbiology, 62, 267–274. Islam, MR, Nagao, J, Zendo, T, & Sonomoto, K. (2012). Antimicrobial mechanism of lantibiotics. Biochemical Society Transactions, 40, 1528–1533. Kaur, G., Malik, R. K., Mishra, S. K., Singh, T.P., Bhardwaj, A., Singroha, G., Vij, S., & Kumar, N. (2011). Nisin and class IIa bacteriocin resistance among Listeria and other foodborne pathogens and spoilage bacteria. Microbial Drug Resistance, 17, 197–205.
41. Langroudi, H. F., Soltani, M., Kamali, A., Ghomi, M. R., Hoseini, S. E., Benjakul, S., & Heshmatipour, Z. (2011). Effect of Listeria monocytogenes inoculation, sodium acetate and nisin on microbiological and chemical quality of grass carp Ctenopharyngodon idella during refrigeration storage. African Journal of Biotechnology, 10(42), 8484-8490.
42. Lin, M. Y., & Yen, C. L. (1999). Antioxidative ability of lactic acid bacteria. Journal of Agricultural and Food Chemistry, 47(4), 1460-1466.
43. Lu, F., Ding, Y., Ye, X., & Liu, D. (2010). Cinnamon and nisin in alginate–calcium coating maintain quality of fresh northern snakehead fish fillets. LWT-Food Science and Technology, 43(9), 1331-1335.
44. Malheiros, P., Daroit, D.J., & Brandelli, A. (2010). Food applications of liposome-encapsulated antimicrobial peptides. Trends in Food Science & Technology, 21, 284–292.
45. Martin, I., Ruysschaert, J.M., Sanders, D., & Giffard, C. J. (1996). Interaction of the lantibiotic nisin with membranes revealed by fluorescence quenching of an introduced tryptophan. European Journal of Biochemistry, 239(1), 156-164.
46. Mattick, A. T. R., & Hirsch, A. (1947). Further observations on an inhibitory substance (nisin) from Lactic streptococci. Lancet, 250, 5-8.
47. Metchnikoff, E. (1908). The prolongation of life; G. P. Putnam’s Sons: New York.
48. Miettinen, M. K., Siitonen, A., Heiskanen, P., Haajanen, H., Bjorkroth, K. J., & Korkeala, H. J. (1999). Molecular epidemiology of an out- break of febrile gastroenteritis caused by Listeria monocytogenes in cold-smoked rainbow trout. Journal of Clinical Microbiology, 37, 2358–2360.
49. Mirshekari, S., Safari, R., Adel, M., Motalebi Moghanjoghi, A. A., Khalili, E., ve Bonyadian, M. 2016. Antimicrobial and antioxidant effects of nisin Z and sodium benzoate in vacuum packed Caspian kutum (Rutilus frisii) fillet stored at 4° C. Iranian Journal of Fisheries Sciences, 15(2), 789-801.
50. Murugesh, S., Mohanasrinivasam, V., Subathrs Devi, C., Mahesh, N., & Manivannam, S. (2003). Bio-preservation using Bacteriocin (NISIN) produced from Lactococcus lactis subsp lactis. Indian Journal of Applied Microbiology, 3(1), 23-26.
51. Nykanen, A., Lapvetelainen, A., Hietanen, R., & Kallio, H. (1999). Applicability of lactic acid and nisin to improve the microbiological quality of cold-smoked rainbow trout. Zeitschrift für Lebensmitteluntersuchung und-Forschung A, 208, 116-120. Raju, C. V., Shamasundar, B. A., & Udupa, K. S. (2003). The use of nisin as a preservative in fish sausage stored at ambient (28±2oC) and refrigerated (6±2oC) temperatures. International Journal of Food Science and Technology, 38(2), 171-185.
52. Ramu, R., Shirahatti, P. S., Devi, A. T., & Prasad, A. (2015). Bacteriocins and their applications in food preservation. Critical Reviews in Food Science and Nutrition, https://doi.org/10.1080/10408398.2015.1020918
53. Rocourt, J., Jacquet, C., & Reilly, A. (2000). Epidemiology of human listeriosis and seafoods. International Journal of Food Microbiology, 62, 197–209.
54. Rodriguez, E., Carina, G., & Magela, L. (1999). The structural gene for microcin H47 encodes a peptide precursor with antibiotic activity. Antimicrobial Agents and Chemotherapy, 43(9), 2176–2182.
55. Rogers, L. A. (1928). The inhibiting effect of Streptococcus lactis on Lactobacillus bulgaricus. Journal of Bacteriology,16, 321–325. Roller, S., & Lusengo, J. (1997). Developments in natural food preservatives. Agro-Food- Industry Hi-Tech. July/August, 22-25.
56. Rørvik, L. M. (2000). Listeria monocytogenes in the smoked salmon industry. International Journal of Food Microbiology, 62, 183–190.
57. Ruhr, E., & Sahl, H .G. (1985). Mode of action of the peptide antibiotic nisin and influence on the membrane potential of whole cells and on cytoplasmic and artificial membrane vesicles. Journal of Bacteriology, 27(5), 841-845.
58. Sallam, K. I. (2007). Antimicrobial and antioxidant effects of sodium acetate, sodium lactate and sodium citrate in refrigerated sliced salmon. Food Control, 18, 566–575.
59. Settanni, L., & Corsetti, A. (2008). Application of bacteriocins in vegetable food biopreservation. International Journal of Food Microbiology, 121, 123–138.
60. Shirazinejad, A. R., Noryati, I., Rosma, A., & Darah, I. (2010). Inhibitory effect of lactic acid and nisin on bacterial spoilage of chilled shrimp. World Academy of Science, Engineering and Technology, 41, 163-167.
61. Taylor, L. Y., Cann, D. D., & Welch, B. J. (1990). Antibotulinal properties of nisin in fresh fish packaged in an atmosphere of carbon dioxide. Journal of Food Protection, 53(11), 953-957.
62. Twomey, D., Ross, R. P., Ryan, M., Meaney, B., & Hill, C. (2002). Lantibiotics produced by lactic acid bacteria: Structure, function and applications. Antonie van Leeuwenhoek, 82, 165– 185.
63. Ucar, Y., Özogul, Y., Özogul, F., Durmuş, M., & Köşker, A. R. (2020). Effect of nisin on the shelf life of sea bass (Dicentrarchus labrax L.) fillets stored at chilled temperature (4 ± 2°C). Aquaculture International, 28, 851–863. https://doi.org/10.1007/s10499-020-00512-5
64. Van Den Hooven, H. W., Spronk, C.A., Van De Kamp, M., Konings, R.N., Hilbers, C.W., & Van De Van, F.J. (1996). Surface location and orientation of the lantibiotic nisin bound to membrane-mimicking micelles of dodecylphosphocholine and of sodium dodecylsulphate. European Journal of Biochemistry, 235(1-2), 394-403.
65. Wiedemann, I., Breukink, E., van Kraaij, C., Kuipers, O.P., Bierbaum, G., de Kruijff, B., & Sahl, H. G. (2001). Specific binding of nisin to the peptidoglycan precursor lipid II combines pore formation and inhibition of cell wall biosynthesis for potent antibiotic activity. Journal of Biological Chemistry, 276(3), 1772-1779.