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Anti-microbial agent comprising xanthohumol and the use thereof in food products

An antimicrobial, antimicrobial technology, applied in the preservation of food ingredients as antimicrobials, biocides, chemicals for biological control, etc., can solve problems such as health problems and weakened effectiveness

Active Publication Date: 2018-07-31
PURAC BIOCHEM
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Additionally, several preservatives that can impart off-flavors to food products and the attendant health concerns associated with the use of these compounds in food have largely diminished their utility

Method used

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  • Anti-microbial agent comprising xanthohumol and the use thereof in food products
  • Anti-microbial agent comprising xanthohumol and the use thereof in food products
  • Anti-microbial agent comprising xanthohumol and the use thereof in food products

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0089] Example 1: Preparation of xanthohumol for various aspects of the present invention

[0090] One part of Xantho-Flav Extract (containing 2% xanthohumol) on Celite was incubated with 9 parts of 100°C hot water, boiled for <1 min while shaking vigorously. After incubation, discard solid material. In this way, a stock solution containing 10% Xanthoflav or approximately 0.2% xanthohumol (2 mg / ml) was obtained, which was used in the following examples.

[0091] Comparative Experiment 1: Antimicrobial Activity of Compositions Containing Only Xanthohumol

[0092] To test the antimicrobial activity, a test composition comprising xanthohumol was applied. The test compositions were prepared as follows. At the highest concentration, 100 μl of 2 mg / ml xanthohumol stock solution (see Example 1) was added to 100 μl of 2-fold concentration of MRS medium to provide a solution containing 1 mg / ml by weight of xanthohumol in MRS medium. Test composition.

[0093] Pre-cultures of t...

Embodiment 2

[0098] Example 2: Compositions comprising xanthohumol and Verdad F95 inhibit antimicrobial efficacy of various lactic acid bacteria

[0099] Different lactic acid bacteria were mixed with 10 at pH=5.8 5 Microorganisms were inoculated at the level per ml in MRS broth. In the same manner, they were inoculated in a broth containing 0.13% w / w of the working solution of Example 1 (thus containing 0.013% lutein, corresponding to 0.00026% xanthohumol). They were also inoculated in a broth containing 1.5% of Purac Verdad 95 (Corbion Purac, The Netherlands), a culture sugar containing about 25% sodium propionate. They were also inoculated in broth containing 1.5% Verdad F95 and 0.13% xanthohumol stock solution. After incubation at 30°C for 72 hours, the optical density at a wavelength of 595 nm was measured as a measure of the amount of cells grown within 72 hours.

[0100] Table 2: By measuring the effect of OD595 xanthohumol, Verdad F95 and the combination of these agents on the...

Embodiment 3

[0102] Example 3: Antimicrobial Efficacy of Compositions Comprising Xanthohumol and Propionate Against Various Molds

[0103] The combination of xanthohumol and calcium propionate was tested against five mold species: Penicillium roqueforti, Aspergillus flavus, Fusarium oxysporum, Paecilomyces versicolor and Mucor clumpus. In this example, a 0.52% w / w stock solution of XanthoFlav (equivalent to 0.0104% w / w xanthohumol) prepared in a similar manner as described above in Example 1 was used along with 1.6% w / w calcium propionate stock solution. The modification was prepared by mixing 50 g of Malt Extract broth (Oxoid) with 7.5 g of Bacteriological Agar No. 1 (Oxoid) to produce 2x reduced agar MEA Semi-solid MEA agar. Autoclave it at 120°C for 15 minutes. Keep the MEA bottle at 50 °C until inoculation can be performed, at which point the 4 Single strains of the molds listed above were inoculated per ml of spores. This level of inoculation ensures 500-1000 spores per well in...

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Abstract

The present invention concerns the field of food preservation and more specifically compositions comprising xanthohumol for use as an anti-microbial agent in the preservation of food in combination with another antimicrobial agent. In particular, the present invention provides the use of compositions comprising xanthohumol and a further antimicrobial agent, as an anti-microbial composition againstlactic acid bacteria. Such compositions and food products comprising such compositions are also encompassed by the invention.

Description

technical field [0001] The present invention relates to the use of a composition comprising xanthohumol and a second or additional microbial agent as an antimicrobial composition against lactic acid bacteria and / or moulds. The invention also relates to said composition itself and its use in food products as an antimicrobial composition against lactic acid bacteria and / or moulds. The invention also relates to food products comprising said antimicrobial composition. Background technique [0002] Food products and beverages are prone to the growth of spoilage microorganisms, which in many cases limits the shelf life of these products and poses a threat of health problems to consumers. In fact, in the food industry, for example fresh meat, poultry, fish, processed meat, deli meats, cured meats, pickled fish, bakery products, cakes, ready-to-eat meals, (cooking) sauces, deli salads, When it comes to the processing and storage of snacks, prepared foods or liquid foods, microbial...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A01N35/04A01N65/08A01N37/02A01N37/10A01N37/36A01N43/32A01N65/06A01P1/00A01P3/00A01N63/20
CPCA23L3/3499A01N65/08C12H1/14A01N35/04A01N63/20A01N37/02A01N37/10A01N37/36A01N43/32A01N65/06A01N25/02A01N25/08A01N25/12A01N2300/00A23V2200/10A23V2002/00A23B4/22A23L3/34635A23L3/3562
Inventor 阿恩·奥拉夫·斯利克尔斯凯尔·罗伯特·布鲁克迈尔凯瑟琳·约·安妮-索菲·韦尔兰德
Owner PURAC BIOCHEM
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