The Role of Solid Support Bound Metal Chelators on System-Dependent Synergy and Antagonism with Nisin

Active packaging can enhance the performance of natural antimicrobials in controlling food spoilage and waste, while addressing consumer demands for cleaner labels. Yet, synergies are system dependent, with some conditions counterintuitively promoting antagonistic effects. In particular, metal chelators can improve performance of certain natural antimicrobials and have been incorporated in nonmigratory metal chelating active packaging technologies. However, the influence of chelating ligand chemistry on antimicrobial efficacy has not been investigated in microbial spoilage models. The effect of three commercial chelating resins on the growth of Alicyclobacillus acidoterrestris ATCC 49025, a thermoduric acidophilic spore-former, in growth media and apple juice was investigated. Dowex MAC-3, Chelex 100, and Lewatit TP260 were used as models for metal chelating active packaging containing carboxylic acid (CA), iminodiacetic acid (IDA), and aminomethylphosphonic acid (AMPA) ligands. Diameters (CA = 472.4 +/- 117.2 mu m, IDA = 132.93 +/- 26.71 mu m, and AMPA = 498.3 +/- 29.24 mu m), dissociation kinetics (CA = 6.44 +/- 0.109, IDA = -0.977 +/- 9.94, AMPA = 7.43 +/- 0.193), and metal chelating capacities (CA = 1.16 x 10(-4) mol/g, IDA = 1.52 x 10(-3) mol/g, and AMPA = 4.67 x 10(-4) mol/g) were used to distinguish differences in antimicrobial efficacies. Growth of A. acidoterrestris in acidified Potato Dextrose Broth over 24 hr with chelating resins indicated early death phase for CA and IDA resins and bactericidal for AMPA resin. However, viability in commercial apple juice with the inclusion of nisin and chelating resins was variable, with IDA resin significantly (P < 0.05) increasing viability while the effect of CA and AMPA resins remained elusive. This work emphasizes the importance of biological repeatability and correct statistical modeling in identifying conditions under which the antimicrobial intervention of nisin in real food systems, such as acidic beverages and juices, are synergistic or antagonistic.