Patent Application
20130012428
The present invention relates to liquid antimicrobial compositions, to methods for preparing the compositions, to their use as a preservative and to methods for preserving food wherein the compositions are used.
The need for improved food preservation methods is great. It has been estimated that a large part of the world's food supply is lost as a result of microbial spoilage and food-borne microbial infections represent a constant and serious threat to human health.
Several bacterial species that may contaminate and grow in foodstuffs and crops are pathogenic or produce toxins and cause a range of food-poisoning diseases. Despite substantial improvement in the technology and hygiene, food products may be exposed to spoilage and pathogenic bacteria in the food-handling environment and the number of food poisonings is still increasing in most of the countries. Food preservation techniques, e.g. heat processing, freezing, ultrasound, irradiation, and high pressure treatment, significantly reduce microbial load but of particular concern is the evidence that processed foods are contaminated with micro-organisms following processing and prior to packaging. Of rising concern in the food industry are microbial problems related to various foods such as dairy and meat products, fresh and chilled foods and seafood.
Especially food products in the pH range of 4.5 to 7.0 are known to be susceptible to microbial spoilage by micro-organisms, including pathogens and spore forming bacteria. At lower pH levels, yeasts, moulds and acid-tolerant bacteria are most relevant. Mostly, processed foods are not consumed directly after processing, thereby permitting bacteria surviving the production process or introduced by post-contamination to grow. Since food consumption may occur without reheating the processed foods to sufficient temperatures for sufficient time, there is a risk of food poisoning or food spoilage.
Furthermore, the recent trend for minimally processed foods with the intrinsic nutritional and sensory qualities of raw and fresh foods has raised the safety risk. Milder preservation treatments, such as high hydrostatic pressure and pulsed-electric-field techniques have proven to be successful, but often rely on effective hurdles, i.e. cold chain and addition of natural antimicrobials.
There has been extensive research conducted in the field of food safety to develop effective anti-microbial product designs, which result in a combination of compositions, processing and shelf-life conditions.
Nisin is a peptide-like antibacterial substance produced by Lactococcus lactis subsp. lactis. It comprises 34 amino acids and is active against mainly gram-positive bacteria. Nisin is non-toxic and is free of side-effects. Nisin is a Generally Recognized as Safe substance and is widely used in a variety of foods. Examples of such products are processed cheese, milk, clotted cream, dairy desserts, ice cream mixes, liquid egg, hot-baked flour products, dressings and beer. Nisin is heat-stable and survives pasteurisation temperatures with minimal loss of activity.
Usually, nisin is obtained by fermentation of a species of Lactococcus lactis and is further formulated as a dry powder that can be used as a preservative as such or after having first being solved into a suitable solvent. Delvoplus® and Nisaplin® are brand names for a nisin powder containing 1 million IU per gram. They are distributed by DSM and Danisco, respectively. These powdered nisin products have several drawbacks: dust is generated upon handling, and dosing and mixing small amounts of powders into products is difficult. Therefore, liquid nisin compositions which do not have the drawbacks described above are commercially preferred.
Liquid antimicrobial compositions comprising nisin are known in the art. Although liquid antimicrobial compositions comprising nisin have been reported to have activity against gram-positive bacteria (see Mota-Meira et al. (2000), Montville et al. (1999), U.S. Pat. No. 5,584,199 and U.S. Pat. No. 4,597,972) and even gram-negative bacteria (see EP 0 453 860, U.S. Pat. No. 5,260,271 and U.S. Pat. No. 5,559,096), there is still a need for liquid antimicrobial compositions comprising nisin having an improved antimicrobial activity, particularly against gram-positive bacteria found in the food industry.
Surprisingly, antimicrobial compositions comprising nisin and hops acids having a very high activity against gram-positive bacteria have now been found. Due to their high antimicrobial activity only low amounts of the compositions are needed for effective action against bacteria e.g. gram-positive bacteria. The compositions have good microbiological stability which in combination with their good physical and chemical stability makes the compositions suitable for prolonged storage and ergo gives them a long shelf life. In addition, the compositions of the invention can have a low turbidity, which makes them suitable for use in food applications, wherein addition of low turbidity additives is of importance. In the light of the above characteristics, the compositions of the invention can advantageously be employed as food preservatives.
According to a first aspect the invention provides a method for preparing a liquid nisin composition comprising hops acids, hops acid derivatives or a combination thereof, preferably an aqueous liquid nisin composition comprising hops acids, hops acid derivatives or a combination thereof. The method comprises the steps of: a) preparing a first liquid nisin containing composition having a pH of about 1.5 to about 12, preferably about 3 to about 12, preferably about 3.5 to about 12, preferably about 3.5 to about 9.5, more preferably about 4 to about 9, yet more preferably about 4.5 to about 8.5, even more preferably about 5 to about 8, most preferably about 5.5 to about 7.5, and in particular about 5.5 to below 7, b) isolating solid compounds from the prepared first liquid nisin containing composition, c) contacting the isolated solid compounds with a solution having a pH of about 0 to about 5, preferably about 0.5 to about 4.5, preferably about 1 to about 4, preferably about 1 to about 3.5, preferably about 1.5 to about 3.5, preferably about 1 to about 3, more preferably about 1.5 to about 3, and in particular about 2 to about 3 to prepare a second liquid nisin composition, and d) removing solid compounds from the second liquid nisin composition, characterized in that the method further comprises the step of adding at least one compound selected from the group consisting of hops acids and hops acids derivatives. Step d is optional, but in a preferred embodiment it is performed in the method of the invention. The addition of the hops acids, hops acid derivatives or a combination thereof can be done before, during or after at least one of the steps of the method of the invention. In a preferred embodiment the addition is done after step b, e.g. the hops acids, hops acid derivatives or combination thereof can be added to the second liquid nisin composition. The hops acids, hops acid derivatives or a combination thereof can be added in liquid or solid form.
The term “hops acids” as used herein means the bitter acid components of the hops and includes hops beta acids (lupulones), hops alpha acids (humulones) and their salts. It also encompasses hops acid extracts (such as those described in U.S. Pat. No. 5,286,506 (incorporated by reference)). There are believed to be many analogs of alpha and beta hops acids including cohumulones, humulones, adhumulones, colupulones, lupulones and adlupulones. These all are included in the term “hops acids” as used herein. In a preferred embodiment of the invention the hops acids are beta hops acids, e.g. purified beta hops acids. Hops acids can be prepared by extraction and purification from natural hops or by chemical synthesis. For instance, producers of hop extracts isolate the alpha and beta hops acids commercially via various chromatographic techniques and have developed a technique to separate the two acid fractions using liquid carbon dioxide under supercritical conditions. A by-product of the operation is a product which contains beta hops acids and hops resins. Hops resins are also encompassed within the term “hops acids” as used herein. The term “hops acid derivatives” as used herein means compounds that are chemically derived from alpha hops acids, beta hops acids or hops resins either through natural biosynthetic processes or synthetic processes using human intervention. Examples include, but are not limited to, hexahydrocolupulone and tetrahydroisohumulone (see e.g. U.S. Pat. No. 5,455,038 (incorporated by reference).
In a further embodiment the method of the invention comprises the step of adjusting the pH of the second liquid nisin composition to a desired pH-value such as a pH between 1.5 and 6, e.g. a pH between 2 and 3 or a pH between 5 and 6.
Optionally, at least one of the additional functional compounds mentioned below can be added before, during or after at least one of the steps of the method of the invention. For instance, a cryoprotectant, e.g. glycerol, can be added during step c, such that the second liquid nisin composition comprises 35% to 60% w/w cryoprotectant. In another example, a compound that decreases or diminishes foam formation and/or an additional antimicrobial compound, e.g. an organic acid or a salt thereof, can be added before step b. In a preferred embodiment however at least one additional functional compound is added after step d and prior to the pH adjustment step, or during or after the pH adjustment step.
In an embodiment step a comprises mixing nisin with an aqueous solution to prepare a first liquid nisin containing composition having a final inorganic salt (e.g. NaCl) concentration of 1.5 M or below, preferably 0.05 M to 1.5 M and more preferably 0.1 M to 1.5 M. The first liquid nisin containing composition has a pH of about 1.5 to about 12, preferably about 3 to about 12, preferably about 3.5 to about 12, preferably about 3.5 to about 9.5, more preferably about 4 to about 9, yet more preferably about 4.5 to about 8.5, even more preferably about 5 to about 8, most preferably about 5.5 to about 7.5, and in particular about 5.5 to below 7. Any source of nisin can be suspended and/or dissolved in the aqueous solution. The nisin can be in powder form or can be a liquid fermentate preparation. In a preferred embodiment the nisin is a powder, preferably a dry powder. For example, commercially available nisin powder compositions such as Delvoplus® and Nisaplin® can be used. The source may comprise all known nisin variants including, but not limited to, nisin A, nisin Z or a combination thereof. The aqueous solution may be a buffer solution, e.g. a phosphate buffer such as NaH2PO4/Na2HPO4. Other suitable buffers can of course also be used. These include, but are not limited to, acetate buffers, lactate buffers, citrate buffers, glycine/HCl buffers and any combination thereof.
Solid compounds can be separated/isolated from the first liquid nisin containing composition by well-known isolation techniques. In a preferred embodiment step b is performed by means of centrifugation, filtration or any combination thereof.
Subsequently, a second liquid nisin composition can de prepared by e.g. contacting, e.g. dissolving or mixing or suspending, the isolated solid compounds with/in a solution, preferably an aqueous solution, having a pH of about 0 to about 5, preferably about 0.5 to about 4.5, preferably about 1 to about 4, preferably about 1 to about 3.5, preferably about 1.5 to about 3.5, preferably about 1 to about 3, more preferably about 1.5 to about 3, and in particular about 2 to about 3. In an embodiment an additional functional compound mentioned below is added during this step. In an embodiment hops acids, hops acid derivatives or a combination thereof are added during this step. For instance, the isolated solid compounds can be dissolved in a solution having a pH of about 0 to about 5 and comprising hops acids, hops acid derivatives or a combination thereof. Alternatively, the isolated solid compounds can be dissolved in a solution having a pH of about 0 to about 5 and then the hops acids, hops acid derivatives or a combination thereof are added to the obtained nisin composition. After dissolving the respective compounds, the pH should still be in the range of about 0 to about 5, preferably about 0.5 to about 4.5, preferably about 1 to about 4, preferably about 1 to about 3.5, preferably about 1.5 to about 3.5, preferably about 1 to about 3, more preferably about 1.5 to about 3, and in particular about 2 to about 3. If this is not the case, the pH should be adjusted again to the respective pH range.
Next, the second liquid nisin composition can be purified by removing e.g. the remaining debris and/or non-nisin proteins or parts thereof. This purification step can be performed by well-known isolation techniques. In a preferred embodiment step d is performed by means of centrifugation, filtration or any combination thereof. In an embodiment hops acids, hops acid derivatives or a combination thereof are added before, during or, preferably, after the purification step.
Optionally, prior to its final use in a food product the liquid nisin compositions of the invention can be pasteurized or filter sterilized. This can for instance be done after step c or d. Preferably, the pasteurization or sterilization occurs at a low pH (e.g. pH of less than 3), in order to protect the nisin from heat denaturation. A pre-pasteurized liquid formulation offers significant advantages compared to use of powdered nisin. Powdered nisin normally must be rehydrated, standardized, and pasteurized at the end user before it may be added to pre-processed foods. Due to risks of bacterial contamination, non-sterile powders cannot be added directly to foods which are not experiencing any additional processing to eliminate bacterial contaminants. A pasteurized or filter sterilized liquid nisin composition is essentially aseptic, so it can be added directly to pre-processed (i.e. pre-cooked) foods (such as ready to eat meats, cheeses, or sauces) without the need for any further cooking step. This is both a convenience for the food processor, as well as a way to ensure greater antimicrobial efficacy. Many plants do not have the ability to effectively control pH when rehydrating nisin. When these plants heat pasteurize this rehydrated nisin at higher pH levels (especially >5), there is significant loss of antimicrobial activity due to heat denaturation of the nisin. The liquid nisin compositions of the invention avoid this problem and reduce risks of improper rehydration and standardization.
The above-described method results in a liquid nisin composition having a much higher activity against micro-organisms, particularly gram-positive bacteria, than liquid nisin compositions described in the prior art. In other words, the method of the present invention results in liquid nisin compositions having a much lower minimum inhibitory concentration (MIC) against micro-organisms, particularly gram-positive bacteria, than liquid nisin compositions described in the prior art. Moreover, the presence of hops acids, hops acid derivatives or a combination thereof further enhances the antimicrobial activity of the highly active liquid nisin composition, because the combination of nisin and hops acids, hops acid derivatives or a combination thereof demonstrates a synergistic effect against micro-organisms, particularly gram-positive bacteria.
Therefore, a nisin composition obtainable by a method according to the invention is another part of the present invention. The nisin composition may be solid, but preferably it is a liquid composition.
In an embodiment the nisin compositions of the invention have a MIC of 1.0 μg/ml or less against at least one gram-positive bacterium. MIC refers to the minimum concentration of a compound or composition necessary to inhibit growth of the organism tested. Preferably, the MIC is an average of at least three independent repetitions. Compositions of the present invention having a MIC of 1.0 μg/ml or less when tested for growth inhibition of at least one gram-positive bacterium in the assay described herein. In an embodiment the compositions of the invention have a MIC of 0.5 μg/ml or less, preferably a MIC of 0.1 μg/ml or less, more preferably a MIC of 0.05 μg/ml or less, even more preferably a MIC of 0.01 μg/ml or less, yet even more preferably a MIC of 0.005 μg/ml or less, particularly a MIC of 0.001 μg/ml or less, more particularly a MIC of 0.0005 μg/ml or less against at least one gram-positive bacterium and most particularly a MIC of 0.0001 μg/ml or less against at least one gram-positive bacterium. Gram-positive bacteria include, but are not limited to, Micrococcus sp., Listeria sp., Bacillus sp., Staphylococcus sp., Clostridium sp., Streptococcus sp., Lactobacillus sp. and Lactococcus sp. In an embodiment the gram-positive bacterium is selected from the group consisting of Bacillus, Lactococcus, Staphylococcus, Listeria and Micrococcus. Suitable species within the genera Bacillus, Lactococcus, Staphylococcus, Listeria and Micrococcus include, but are not limited to, B. subtilis, L. lactis, S. aureus, L. innocua and M. luteus, respectively. Within the species given suitable strains include, but are not limited to, Bacillus subtilis ATCC 31578, Lactococcus lactis ATCC 19257, Staphylococcus aureus ATCC 27661, Listeria innocua LMD 92.20 and Micrococcus luteus B212, respectively. In a preferred embodiment the compositions of the present invention have a MIC of 0.5 μg/ml or less, preferably a MIC of 0.1 μg/ml or less, more preferably a MIC of 0.05 μg/ml or less, even more preferably a MIC of 0.01 μg/ml or less, yet even more preferably a MIC of 0.005 μg/ml or less, particularly a MIC of 0.001 μg/ml or less and more particularly a MIC of 0.0005 μg/ml or less against at least one strain of M. luteus, preferably M. luteus B212.
Nisin activity can be measured using the following bio-assay well-known to the skilled person (see Pongtharangkul and Demirci, 2004), including pre-treating the nisin composition at low pH. Briefly, M. luteus B212 containing agar plates (Iso-sensitest agar) are prepared using a freshly grown culture. After drying, a vacuum pump is used to create small holes in the agar. Samples and dilutions thereof (10 μl) are transferred into the holes and allowed to diffuse into the agar for 18 hours at 5° C. Subsequently, the agar plates are incubated for 24 hours at 30° C. and the inhibition zones around the sample containing holes are measured. Parallel to the samples, controls with known amounts of nisin (0-1600 IU/ml) are included. Their inhibition zones are used to prepare a calibration curve required to determine the nisin levels of the samples. All steps are carried out aseptically. The IU for nisin has already been defined as follows. The World Health Organization Committee on Biological Standardization, Twenty second report. World Health Organization Technical Report Series, No. 444 in 1970, has established an international reference preparation of nisin, and the international unit (IU hereinafter) is defined as 0.001 mg of this preparation. Delvoplus® and Nisaplin®, brand names for nisin powder products containing 1 million IU per gram, are distributed by DSM and Danisco, respectively. By means of the above assay the nisin concentration in samples can be determined.
The MIC of nisin compositions can be measured by means of the following MIC assay. Nisin activity is measured using the standard microdilution broth assay, well-known to the skilled person. Briefly, a Micrococcus luteus B212 containing Iso-sensitest broth is prepared using a freshly grown culture. The number of cells per ml is determined using a counting chamber. Preferably, a cell count of 103 is used. 100 μl of inoculum is added to each well of a 96-well microtiter plate. 100 μl of a nisin composition is added to the first well (A1) and mixed properly by pipetting up and down three times. A serial dilution is made by transferring 100 μl of the first well to the next well (A2) and diluted properly. This is repeated until each component is serially diluted in 36 wells. Next, plates are incubated at 30° C. for 7 days and read each day for bacterial growth. MIC concentrations are the lowest concentration completely inhibiting growth. In a preferred embodiment, the MIC is measured directly after production of the antimicrobial compositions.
In an embodiment the compositions of the invention have a pH of about 0 to about 5, preferably about 0.5 to about 4.5, preferably about 1 to about 4, preferably about 1.5 to about 3.5, preferably about 1 to about 3, more preferably about 1.5 to about 3 and in particular about 2 to about 3. At such pH conditions, the microbiological stability of the compositions of the invention is good and the MIC of the compositions is low and stable during storage.
In a further embodiment the compositions according to the invention comprise 0.01 to 5%, preferably 0.05 to 2.5%, more preferably 0.1 to 1.0%, most preferably 0.15 to 0.5% and in particular 0.2 to 0.3% (w/w) nisin.
In a further embodiment the compositions according to the invention comprise 0.0000001 to 25%, preferably 0.000001 to 15%, preferably 0.000001 to 10%, preferably 0.00001 to 5%, more preferably 0.0005 to 1%, most preferably 0.0002 to 0.9% and in particular 0.001 to 0.5% (w/w) hops acids, hops acid derivatives or combinations thereof.
The nisin compositions of the invention may comprise a low amount of salts such as inorganic salts e.g. NaCl. It is to be understood that the additional functional compounds mentioned below (e.g. antimicrobial compounds such as organic acids or their salts) are not meant to be included within the definition of “salt”. In an embodiment the compositions of the invention comprise a salt, e.g. inorganic salt, to nisin ratio of 100:1 to 1:100, preferably 50:1 to 1:100, more preferably 25:1 to 1:100 and in particular 10:1 to 1:100. In an embodiment the nisin compositions of the invention are essentially free of salts, preferably inorganic salts such as e.g. NaCl. The inorganic salt may be any suitable, food grade inorganic salt. Examples of inorganic salts are NaCl, Na2SO4, (Ca)3(PO4)2, KNO3, KCl and MgCO3. The concentration of these salts in the compositions is 100 mg/ml or less, preferably 50 mg/ml or less, more preferably 25 mg/ml or less and in particular 15 mg/ml or less. The salt concentration may be measured by separate cationic analysis, by atomic absorption anionic analysis, by HPLC or preferably by determination of the ash content by ignition (550+/−25° C.). Nisin compositions having a low concentration of inorganic salts are very attractive, since they will not interfere with the food matrix to give undesired reactions and alterations of taste and/or structure.
The nisin compositions of the invention may comprise low amounts of components other than nisin, hops acids and salt. These components may be proteins or parts thereof. It is to be understood that the additional functional compounds mentioned below (e.g. antimicrobial compounds, anti-foaming agents, surfactants, etc.) are not meant to be included within the definition of “components other than nisin, hops acids and salt”. In an embodiment the compositions of the invention comprise a non-nisin component to nisin ratio of 100:1 to 1:100, preferably 10:1 to 1:100 and more preferably 2:1 to 1:100. In an embodiment the nisin compositions of the invention are essentially free of these components. The components may originate from the biomass produced during the nisin fermentation process using Lactococcus lactis. The nisin concentration may first be measured by the assay described above. Subsequently, total protein concentration may be estimated using classical assays known to the skilled person. The non-nisin protein concentration may be estimated by subtracting the nisin concentration from the total protein concentration.
In yet another embodiment the compositions of the invention are clear liquid compositions. Clear liquid nisin compositions can be used on and/or in any type of product. In view of their clarity, they can advantageously be used in products wherein clarity is of importance such as jelly-based products e.g. jelly dessert, fruit juices, beverages and surface applications on food products. Clear liquid compositions as used herein are liquid compositions having a turbidity of 0 to 100 FNU, preferably 0 to 50 FNU, more preferably 0 to 25 FNU and particularly 0 to 10 FNU. Turbid liquid compositions are liquid compositions having a turbidity of above 100 FNU. The turbidity in FNU (Formazine Nephelometric Unit) can be determined with a light scattering method and can be measured using a Nephla turbidity photometer with measuring method DIN EN 27027/ISO 7027. Clear as well as turbid liquid nisin compositions can be prepared by means of the method according to the invention. A clear liquid composition is prepared, if a liquid nisin containing composition having a pH of about 5 or higher, preferably a pH of about 5 to about 9, is prepared in step a of the method of the invention. A turbid liquid composition is prepared, if a liquid nisin containing composition having a pH of below about 5, preferably a pH of about 1.5 to below about 5, or a pH of above about 9, preferably a pH of above about 9 to about 12 is prepared in step a of the method of the invention. Both the clear and the turbid liquid nisin compositions have the above-described high activity against micro-organisms, in particular gram-positive bacteria.
A method wherein the final inorganic salt (e.g. NaCl) concentration of the first liquid nisin containing composition (i.e. the liquid nisin composition prepared in step a of the method according to the invention, see above) is above 1.5 M has several disadvantages compared to a method wherein the final inorganic salt concentration of the first liquid nisin containing composition is 1.5 M or below. Firstly, the first liquid nisin composition having a final inorganic salt concentration of above 1.5 M shows a decreased separation performance in centrifugation (i.e. has lower sedimentation rate) in comparison to liquid nisin compositions with a final inorganic salt concentration of 1.5 M or below. Secondly, the resulting final liquid nisin composition that is prepared by performing the method according to the present invention (i.e. steps a to c and optionally step d and the pH adjustment step, see above) wherein the first liquid nisin containing composition has a final inorganic salt concentration of above 1.5 M has several disadvantages:
The liquid nisin compositions of the invention have at least one of the advantages listed below compared to liquid nisin preparations known in the prior art:
According to another embodiment, the compositions of the invention further comprise at least one additional functional compound including, but not limited to, an additional antimicrobial compound such as an acid e.g. sorbic acid, propionic acid, benzoic acid, acetic acid, lactic acid, citric acid, cinnamic acid, or a salt of any of these acids, a glucose oxidase, natamycin, lysozyme, poly-L-lysine, nystatin, lucensomycin, amphotericin B, filipin, pediocin, a fatty acid or esters thereof, especially a caproic or caprylic acid and their esters (such as monocaprin) or a lauric acid and its esters (such as monolaurin or lauric arginates); a surfactant e.g. SDS, Tween, fatty acids; a pH adjusting agent such as HCl or NaOH or a buffering agent e.g. a phosphate salt or acetate salt; a cryoprotectant such as glycerol or propanediol; a thickening agent e.g. xanthan gum, guar gum, Arabic gum, tragacanth gum, gellan gum, locust bean gum, carrageenan gum, rhamxan gum, alginate, starch, carboxymethyl cellulose, carboxyethyl cellulose, hydroxypropylmethyl cellulose, hydroxypropyl cellulose, methyl cellulose, polyvinyl alcohol, polyethylene glycol, polypropylene glycol. At pH's below 7, hop acids, and in particular beta hops acids, become less and less soluble (due to their high pKa's). This means that compositions having a pH of less than about pH 5 require some means to keep the hops acids from precipitation during handling and storage. Once hops acids precipitate in a low pH environment, they form large crystals that can be very difficult to rehydrate even if the pH is raised. Thus, the hops acids may lose their antimicrobial activity, if transported in a low pH solution. In a preferred embodiment the compositions of the invention therefore comprise a thickening agent. The presence of a thickening agent has the effect of suspending hops acids in the compositions and preventing the formation of insoluble crystalline precipitates. When the compositions of the invention are added to a food composition, typically foods with pH above 5.0, the suspended hops acids can then quickly resolubilize and express their antimicrobial synergy with nisin. Moreover, the compositions of the invention may comprise agents that decrease or diminish foam formation. The additional compounds may be added to the compositions of the invention in solid or liquid form and may be mixed well in advance or directly prior to use. Using at least one additional antimicrobial compound/preservative in the nisin compositions of the invention is expected to further stabilize it microbiologically and therefore may be beneficial for its shelf-life.
The activity of nisin present in an aqueous liquid composition can be substantially increased by removing impurities. Moreover, the solubilisation rate of nisin in aqueous compositions is increased by the removal of impurities such as e.g. inorganic salts. Nisin may be partly bound to the impurities resulting in nisin which is non-available for its preservative activity. In other words, nisin has a limited bioavailability in the presence of impurities. As used herein, the term “bioavailability” refers to the availability, amount (e.g., concentration), or activity of nisin in a liquid, semi-solid or solid formulation. Impurities such as non-nisin proteins or other non-nisin components, cell wall debris and salts may have a negative effect on the solubilisation rate of nisin. Approximately, less than 50% of the nisin present in such liquid formulation is found to be available as a preservative in case these impurities are present. The impurities have been found to be present in commercially available nisin products. Commercially available nisin contains in general 5-25% on non-nisin protein and cell debris. These impurities originate from the production process of the nisin. In the recovery, purification or reformulation following the fermentation salts are often used which still are present in the final nisin formulation.
In a further aspect the invention relates to an aqueous suspension of nisin comprising a thickening agent. The composition should also comprise at least one compound selected from the group consisting of hops acids and hops acid derivatives. Of course, two or more different thickening agents can also be used. Furthermore, the suspension may also comprise any combination of hops acids and/or hops acid derivatives. The terms hops acids and hops acid derivatives have the meaning as defined above. The suspensions of the invention comprise 0.01 to 5%, preferably 0.05 to 2.5%, more preferably 0.1 to 1%, most preferably 0.15 to 0.5% and in particular 0.2 to 0.3% (w/w) nisin. The suspensions of the invention comprise 0.0000001 to 25%, preferably 0.000001 to 15%, preferably 0.000001 to 10%, preferably 0.00001 to 5%, more preferably 0.0005 to 1%, most preferably 0.0002 to 0.9% and in particular 0.001 to 0.5% (w/w) hops acids, hops acid derivatives or combinations thereof. The suspensions of the invention comprise 0.01 to 5%, preferably 0.05 to 5%, preferably 0.1 to 5%, more preferably 0.2 to 5%, even more preferably 0.3 to 5%, most preferably 0.4 to 5%, and in particular 0.5 to 5% (w/w) thickening agent. The thickening agent is selected from the group consisting of xanthan gum, guar gum, Arabic gum, tragacanth gum, gellan gum, locust bean gum, carrageenan gum, rhamxan gum, alginate, starch, carboxymethyl cellulose, carboxyethyl cellulose, hydroxypropylmethyl cellulose, hydroxypropyl cellulose, methyl cellulose, polyvinyl alcohol, polyethylene glycol and polypropylene glycol. In a preferred embodiment the thickening agent is a gum such as xanthan gum. The pH of the suspension according to the invention is about 2 to about 12, preferably about 2 to about 11, more preferably about 2 to about 10, even more preferably about 2 to about 9, yet even more preferably about 2 to about 8, most preferably about 2 to about 7 and in particular about 2 to about 6. The suspension of the invention is stable. “Stable suspension” as used herein means a physically stable suspension, i.e. a suspension that shows 50% or less, preferably 40% or less, more preferably 30% or less, even more preferably 20% or less, most preferably 10% or less and in particular 0% sedimentation after storage at room temperature for 9 days at pH 5. The physical stability of the suspensions can be measured by methods known in the art such as the sedimentation assay as shown herein (see Example 5).
In an embodiment the suspension according to the invention further comprises at least one additional functional compound selected from the group consisting of an additional antimicrobial compound, a surfactant, a pH adjusting agent, and a cryoprotectant. Examples of suitable additional antimicrobial compounds are acids such as sorbic acid, propionic acid, benzoic acid, acetic acid, lactic acid, citric acid, cinnamic acid, or salts of any of these acids, a glucose oxidase, natamycin, lysozyme, poly-L-lysine, nystatin, lucensomycin, amphotericin B, filipin, pediocin, a fatty acid or esters thereof, especially a caproic or caprylic acid and their esters (such as monocaprin) or a lauric acid and its esters (such as monolaurin or lauric arginates). Examples of suitable surfactants are SDS, Tween, fatty acids, to name just a few. Examples of suitable pH adjusting agents are among others HCl or NaOH or buffering agents such as phosphate salts and acetate salts. Examples of suitable cryoprotectants are glycerol and propanediol. Moreover, the suspensions of the invention may comprise agents that decrease or diminish foam formation. The additional compounds may be added to the suspensions of the invention in solid or liquid form and may be mixed well in advance or directly prior to use.
In a further embodiment the invention relates to a method of preparing a suspension according to the invention, the method comprising the steps of: a) adding nisin, a thickening agent and at least one compound selected from the group consisting of hops acids and hops acid derivatives, either separately or as a powder composition, to an aqueous solution (e.g. water), and b) mixing to obtain a suspension. If necessary, the pH of the suspension can be adjusted to a pH of about 2 to about 12, preferably about 2 to about 11, more preferably about 2 to about 10, even more preferably about 2 to about 9, yet even more preferably about 2 to about 8, most preferably about 2 to about 7 and in particular about 2 to about 6. Optionally, prior to its final use in a food product the suspensions of the invention can be pasteurized or filter sterilized. This can for instance be done directly after the mixing step. Preferably, the pasteurization or sterilization occurs at a low pH (e.g. pH of less than 3), in order to protect the nisin from heat denaturation. A pre-pasteurized suspension offers significant advantages compared to use of powdered nisin. Powdered nisin normally must be rehydrated, standardized, and pasteurized at the end user before it may be added to pre-processed foods. Due to risks of bacterial contamination, non-sterile powders cannot be added directly to foods which are not experiencing any additional processing to eliminate bacterial contaminants. A pasteurized or filter sterilized nisin suspension is essentially aseptic, so it can be added directly to pre-processed (i.e. pre-cooked) foods (such as ready to eat meats, cheeses, or sauces) without the need for any further cooking step. This is both a convenience for the food processor, as well as a way to ensure greater antimicrobial efficacy. Many plants do not have the ability to effectively control pH when rehydrating nisin. When these plants heat pasteurize this rehydrated nisin at higher pH levels (especially >5), there is significant loss of antimicrobial activity due to heat denaturation of the nisin. The nisin suspensions of the invention avoid this problem and reduce risks of improper rehydration and standardization.
The nisin, hops acids and/or hops acid derivatives, and thickening agent can be added separately to the aqueous solution. They can be in powder form or in liquid form (e.g. nisin can be added as a liquid fermentate preparation). Alternatively, nisin, hops acids and/or hops acid derivatives, and the thickening agent can be present in one powder composition and this powder composition can be added to the aqueous solution. So, in a further embodiment the invention relates to a powder composition comprising nisin, at least one compound selected from the group consisting of hops acids and hops acid derivatives, and a thickening agent. Nisin and/or hops acids and/or hops acid derivatives and/or the thickening agent can be added together with an additional functional compound described above to the aqueous solution and then mixed to obtain a suspension. Alternatively, the additional functional compounds can be added after the suspension comprising nisin, hops acids and/or hops acid derivatives, and thickening agent has been obtained. In a further embodiment nisin is first added to the aqueous solution, followed by an additional functional compound and thereafter the thickening agent and hops acids and/or hops acid derivatives are added and the solution is mixed to obtain a suspension. In yet a further embodiment a thickening agent is first added to the aqueous solution, followed by an additional functional compound and thereafter nisin and hops acids and/or hops acid derivatives are added and the solution is mixed to obtain a suspension. In again a further embodiment the additional functional compound is first added to the aqueous solution, followed by addition of hops acids and/or hops acid derivatives, a thickening agent and/or nisin. Every order of addition of the relevant compounds is part of the present invention.
Another aspect of the invention is concerned with the use of an aqueous suspension according to the invention for preparation of a treatment liquid for treatment of a food, feed or agricultural product. The treatment liquid can be prepared by mixing an aqueous solution with the suspension according to the invention. Treatment of the food, feed or agricultural product can be done by spraying, dipping, immersion, brushing to name just a few.
According to a further aspect, the invention provides the use of a composition or suspension according to the invention as a preservative in and/or on food, feed or agricultural products. Hereafter, the term “suspension” also includes a treatment liquid prepared from a suspension according to the invention. The compositions and suspensions of the invention do not have drawbacks associated with powder formulations: they are more easy-to-use (ease of dosing) and there is no dust formation when using them. Additionally, foam formation and dissolving problems that occur when solubilising nisin powder into a solvent are prevented. Effective levels of nisin to preserve food products range from 1 to 1500 IU/g or 0.025 to 37.5 ppm of nisin. The compositions and suspensions according to the invention can be used alone, but also in combination with other antimicrobial compositions, e.g. compositions comprising organic acids or salts thereof, lysozyme. The antimicrobial compositions can be applied to food, feed or agricultural products before, during or after application of the compositions or suspensions according to the invention.
In a further aspect the invention pertains to a container comprising 1 to 1000 litre of a composition or suspension according to the invention. The container can be a bottle, bag or tank, to name just a few.
According to a further aspect, the invention provides a method for preserving food, feed or agricultural products, wherein the nisin compositions or suspensions of the invention are being used, e.g. applied in and/or on the respective products. The nisin compositions and suspensions can be applied by spraying, dipping, immersion, brushing, to name just a few methods. In case the substrate/product is a liquid or semi-liquid, they may be directly added. The compositions or suspensions may even leave a coating, e.g. an antimicrobial coating, on the substrate they are applied to/on. Optionally, in a further step, the product may also be pasteurised/sterilized. This step may of course also be performed before application of the nisin compositions or suspensions of the invention. All types of food products may be treated with the compositions or suspensions of the invention. The food products may be dairy food products; food products containing or derived from eggs (e.g. liquid egg), meats, especially poultry e.g. freshly slaughtered poultry, vegetables, crustacean and fish; rice products such as boiled rice products; bakery food products; beverages; chilled food products; clear food products such as jelly-based food products such as jelly desserts; juices; spreads; jam; canned fruit and other canned products; food products wherein the compositions or suspensions of the invention are applied to on the surface. Dairy food products include, but are not limited to, processed cheese, milk, clotted cream, dairy desserts, ice cream mixes, dressing and yoghurts. The compositions and suspensions according to the invention can also be used in the treatment of food packaging and handling equipment and can be included in/on packaging materials used for packaging of food, feed or agricultural products. The compositions and suspensions of the invention may also be used as a disinfectant for cleaning surfaces and cooking utensils in food processing plants and any area in which food is prepared or served such as hospitals, nursing homes, restaurants, especially fast food restaurants, delicatessens and the like. The compositions and suspensions according to the invention are capable of inhibiting bacterial growth in products for an extended period of time, for example at least about 1 day, 2, 3, 4, 5, 10, 15, 20, 25, 30, 35, 40, 45, 50, 55, 60, 65, 70, 75, 80, 85, 90, 95, 100, 150, 200, 250, 300, 400, 500, 600, 700, 800, 900 days and preferably at least about 1000 days. The compositions and suspensions according to the invention can be used to prevent bacterial growth, e.g. the growth of Gram-positive bacteria such as Staphylococcus, Streptococcus, Listeria, Bacillus, Clostridium and Coryneform bacteria. It can even be used to prevent growth of Gram-negative bacteria such as Gram negative bacteria such as Salmonella, Shigella, Escherichia Coli, Klebsiella, Pseudomonas, Bacterioides, and Actinobacillus bacteria.
Ergo, a food, feed, or agricultural product comprising a nisin composition or suspension according to the invention is another part of the invention.
In yet another aspect, the invention pertains to a method for producing a solid, e.g. powder, nisin composition comprising the step of subjecting the liquid nisin composition according to the invention to e.g. a drying step, lyophilisation step, crystallisation step (followed if necessary by filtration or centrifugation) or a precipitation step (followed if necessary by filtration or centrifugation), to name just a few. The steps may be performed immediately after step c, d or the pH adjustment step of the method for preparing the nisin compositions of the invention as described above. They may also be done after the liquid nisin compositions of the invention have been stored for a period of time. The resulting solid/powder nisin compositions can be mixed with powder compositions comprising other suitable compounds such as e.g. the additional functional compounds described above.
The invention is further illustrated by the following examples, which should not be construed as limiting the scope of the invention.
The following liquid nisin compositions were prepared:
For the MIC assay freshly cultured Micrococcus luteus cells (B212) were obtained from an overnight culture grown in Iso Sensitest Broth (Oxoid) at 30° C. A stock suspension of 6.6×105 colony forming units (CFU)/ml was prepared in physiological saline. 30 μl of the respective stock solution was added to 30 ml of Iso Sensitest Broth (suspension A). Then, 100 μl of suspension A was transferred to each well of a first 96-wells microtiter plate. Nisin compositions were prepared according to Example 1. 100 μl of a nisin composition was used in a standard micro dilution broth assay to determine the Minimal Inhibition Concentration (MIC) of each nisin composition. In a separate experiment the MIC concentrations of compositions A and C were compared for freshly cultured Staphylococcus aureus (ATCC 27661). The experiment was done identically to the experiment described above, with the proviso that the stock suspension prepared contained 1.3×107 CFU/ml.
The results, presented in Table 1, show that the compositions C, D, E and F show a much higher activity (i.e. lower MIC) against M. luteus at a pH of 2.0 to 3.5 and at a pH of 5.0 and 6.5 than compositions A, B and H. The MIC of compositions C and E is between about 8- to about 250-fold lower than the MIC of compositions A (all compositions with a pH of 2.0 to 3.5), while the MIC of compositions D and F is about 15- to about 500-fold lower than the MIC of compositions B and H.
In a separate experiment the MIC concentrations of compositions A and C were compared for freshly cultured Staphylococcus aureus (ATCC 27661). The experiment was done identically to the experiment described above, with the proviso that the stock suspension prepared contained 1.3×107 CFU/ml. The results show that the MIC of composition C for the gram-positive micro-organism tested is about 2-fold lower than the MIC of composition A (see Table 2).
In this experiment composition A and C were tested for their ability to decrease the viable count of different contaminating micro-organisms in a beverage application. Compositions A and C were prepared according to Example 1. The beverage used was a malt drink, Pony from Bavaria, Colombia. For the experiment freshly cultured Listeria monocytogenes cells (LM35b) and Leuconostoc mesenteroides cells isolated from a contaminated product were obtained from an overnight culture grown at 30° C. in Plate Count Broth (Difco). Stock suspensions of 6.1×105 and 7.1×105 CFU/ml, respectively, were prepared in physiological saline. 100 μl of the respective stock solutions was added to 10 ml of beverage spiked with composition A or C. The nisin concentration tested was 0.5 ppm for Listeria monocytogenes cells at 10° C. and 25° C. and 4 ppm or 8 ppm for Leuconostoc mesenteroides cells at 10° C. and 25° C., respectively. A control comprising no nisin was included for each micro-organism. The samples were incubated at 10° C. or 25° C. and the total count of micro-organisms (in CFU/ml) was measured at different time intervals using well known methods.
The results are shown in Tables 3, 4 and 5. They clearly demonstrate that the viable count of both micro-organisms tested is reduced more by composition C than by composition A. The results also demonstrate that composition C can faster reduce the total viable count to below the detection limit (i.e. 10 CFU/ml) than composition A.
In this experiment compositions A and C were tested for their ability to decrease the viable count of Listeria monocytogenes in a food application model. Compositions A and C were prepared according to Example 1. The application model was semi-skimmed UHT milk obtained from Friesche Vlag. For the experiment freshly cultured Listeria monocytogenes cells (LM35b) were obtained from an overnight culture grown in Plate Count Broth (Difco) at 30° C. A stock suspension of 6.1×107 CFU/ml was prepared in physiological saline. 100 μl of the stock solution was added to 10 ml of the milk spiked with composition A or C. The nisin concentrations tested were 6.25 and 12.5 μg/ml. A control comprising no nisin was included. The samples were incubated at 10° C. and the total count of micro-organisms (in CFU/ml) was measured at different time intervals using well known methods.
The results (see Table 6) clearly demonstrate that composition C gives a higher inhibition of outgrowth of Listeria monocytogenes in a food application model at 10° C. than composition A.
Aqueous suspensions comprising 7% w/w nisin powder (Silver Elephant, China, containing 2.5% w/w nisin and at least 50% w/w NaCl), 28.5% w/w glycerol, 1.4% w/w hops beta acids (40% w/v; Steiner, USA) and 63% w/w water were prepared. To these suspensions various thickening agents at various amounts were added. The pH was set at either pH 2 or pH 5 with HCl and NaOH solutions. The physical stability of the suspensions was analysed after storage for 9 days at room temperature by analyses of the height of the sedimentation front in a 50 ml tube containing 47.5 ml of the suspensions. As a control suspensions with no thickening agent were prepared.
The results are depicted in Table 7. The nisin concentration in all suspensions was 0.175% w/w. The hops acid concentration in all suspensions was 0.56% w/w. Sedimentation is expressed as the percentage separation layer that was observed. 0% indicates that no sedimentation has occurred and that the suspension therefore has a good physically stability. The results show that at pH 2 the suspensions are physically stable when xanthan gum is used at a concentration of at least 0.1% (w/w), while at pH 5 the suspensions are physically stable when xanthan gum is used at a concentration of at least 0.2% (w/w). The results further show that at pH 2 and pH 5 the suspensions are not physically stable when CMC, alginate or HPMC are used.
M.
luteus
S.
aureus
L.
mesenteroides
L.
mesenteroides and L.monocytogenes after
L.
mesenteroides
L.
monocytogenes
L.
monocytogenes
L. monocytogenes
L. monocytogenes
| Filing Document | Filing Date | Country | Kind | 371c Date |
|---|---|---|---|---|
| PCT/EP11/52364 | 2/17/2011 | WO | 00 | 9/25/2012 |
| Number | Date | Country | |
|---|---|---|---|
| 61305252 | Feb 2010 | US |
