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

      Public Time: 2021-03-15 00:00:00
      Journal: Food Chemistry
      doi: 10.1016/j.foodchem.2020.128104
      Author: Bao-Hong Lee;She-Ching Wu;Tang-Long Shen;Yi-Yun Hsu;Chia-Hsiu Chen;Wei-Hsuan Hsu
      Summary: Bacteria release membrane vesicles into the extracellular environment but which activity is unclear. We investigated the applications of extracellular vesicles (EVs) isolated from probiotic , to protect tuna fish against spoilage and quality loss in this study. A significant difference was found in EVs size obtained from , after 8, 24, and 48?hr incubation. The ,-derived EVs were collected and used to confirm the anti-bacterial activity versus ,. 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 , 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.
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