The applications of Lactobacillus plantarum-derived extracellular vesicles as a novel natural antibacterial agent for improving quality and safety in tuna fish

Bao-Hong Lee; She-Ching Wu; Tang-Long Shen; Yi-Yun Hsu; Chia-Hsiu Chen; Wei-Hsuan Hsu

doi:10.1016/j.foodchem.2020.128104

The applications of Lactobacillus plantarum-derived extracellular vesicles as a novel natural antibacterial agent for improving quality and safety in tuna fish

Food Chem. 2021 Mar 15:340:128104. doi: 10.1016/j.foodchem.2020.128104. Epub 2020 Sep 17.

Authors

Bao-Hong Lee¹, She-Ching Wu², Tang-Long Shen³, Yi-Yun Hsu⁴, Chia-Hsiu Chen⁴, Wei-Hsuan Hsu⁵

Affiliations

¹ Department of Horticulture, National Chiayi University, Chiayi, Taiwan. Electronic address: bhlee@mail.ncyu.edu.tw.
² Department of Food Sciences, National Chiayi University, Chiayi, Taiwan. Electronic address: scwu@mail.ncyu.edu.tw.
³ Department of Plant Pathology and Microbiology, National Taiwan University, Taipei, Taiwan; Center for Biotechnology, National Taiwan University, Taipei, Taiwan. Electronic address: shentl@ntu.edu.tw.
⁴ Department of Food Safety/Hygiene and Risk Management, College of Medicine, National Chen Kung University, Tainan, Taiwan.
⁵ Department of Food Safety/Hygiene and Risk Management, College of Medicine, National Chen Kung University, Tainan, Taiwan; Center of Allergy and Mucosal Immunity Advancement at the National Cheng Kung University, Taiwan. Electronic address: whhsu@mail.ncku.edu.tw.

PMID: 33010644
DOI: 10.1016/j.foodchem.2020.128104

Abstract

Bacteria release membrane vesicles into the extracellular environment but which activity is unclear. We investigated the applications of extracellular vesicles (EVs) isolated from probiotic Lactobacillus plantarum to protect tuna fish against spoilage and quality loss in this study. A significant difference was found in EVs size obtained from L. plantarum after 8, 24, and 48 hr incubation. The L. plantarum-derived EVs were collected and used to confirm the anti-bacterial activity versus Shewanella putrefaciens. Finally, the tuna fish was stored at 4 °C for 5 days after coating with EVs or sodium erythorbate, and the quality indexes were assayed. Results indicated that EVs markedly inhibited oxidation reaction, total volatile base nitrogen (TVBN), peroxide value (PV), malondialdehyde (MDA), and bacteria levels. These results finding out that EVs from L. plantarum may have potential for application in food storage technology. Overall, we indicated this new material may be developed as an anti-bacterial agent for prolonging the shelf life of tuna fish.

Keywords: Extracellular vesicles; Lactobacillus plantarum; Shelf life; Shewanella putrefaciens; Tuna fish.

MeSH terms

Animals
Anti-Bacterial Agents / chemistry
Anti-Bacterial Agents / pharmacology*
Extracellular Vesicles*
Fish Products / microbiology*
Food Microbiology / methods*
Food Storage
Lactobacillus plantarum / cytology*
Malondialdehyde / metabolism
Oxidation-Reduction
Probiotics
Shewanella putrefaciens / drug effects
Shewanella putrefaciens / growth & development
Tuna / microbiology

Substances

Anti-Bacterial Agents
Malondialdehyde