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Delshadi R, Bahrami A, Assadpour E, Williams L, Jafari SM. Nano/microencapsulated natural antimicrobials to control the spoilage microorganisms and pathogens in different food products. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.108180] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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102
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Nie RZ, Dang MZ, Ge ZZ, Huo YQ, Yu B, Tang SW. Interactions of chlorogenic acid and isochlorogenic acid A with model lipid bilayer membranes: Insights from molecular dynamics simulations. Chem Phys Lipids 2021; 240:105136. [PMID: 34529979 DOI: 10.1016/j.chemphyslip.2021.105136] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2021] [Revised: 09/06/2021] [Accepted: 09/07/2021] [Indexed: 11/29/2022]
Abstract
Because of the negative side-effects of synthetic preservatives, the naturally-occurring polyphenols aroused intense interest of researchers. It has been suggested that chlorogenic acid (CA) and isochlorogenic acid A (iso-CAA) were good candidates to replace the synthetic preservatives. Moreover, the bactericidal activity of iso-CAA was stronger than CA, and the anti-bacterial activities of iso-CAA and CA were highly membrane-dependent. However, the mechanisms were still unclear. Therefore, in the present study, we investigated the mechanisms of the interactions between the two polyphenols and lipid bilayers through molecular dynamics simulations. The results revealed that iso-CAA could be inserted much deeper into POPG lipid bilayer than CA. We also found that hydrophobic interactions and hydrogen bonds both contributed to the insertion of iso-CAA into the POPG lipid bilayer, and the quinic acid moiety was the key structure in iso-CAA to form hydrogen bonds with POPG lipid bilayer. We believed that these findings would provide more useful information to explain the stronger bactericidal activity of iso-CAA than CA at the atomic level.
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Affiliation(s)
- Rong-Zu Nie
- School of Food Science and Technology·School of Chemical Engineering, Hubei University of Arts and Science, Xiangyang 441053, China; Food Ingredients Engineering Technology Research Center of Hubei, Xiangyang 441053, China
| | - Mei-Zhu Dang
- School of Energy and Intelligence Engineering, Henan University of Animal Husbandry and Economy, Zhengzhou 450002, China
| | - Zhen-Zhen Ge
- School of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China
| | - Yin-Qiang Huo
- School of Food Science and Technology·School of Chemical Engineering, Hubei University of Arts and Science, Xiangyang 441053, China; Food Ingredients Engineering Technology Research Center of Hubei, Xiangyang 441053, China
| | - Bo Yu
- School of Food Science and Technology·School of Chemical Engineering, Hubei University of Arts and Science, Xiangyang 441053, China; Food Ingredients Engineering Technology Research Center of Hubei, Xiangyang 441053, China
| | - Shang-Wen Tang
- School of Food Science and Technology·School of Chemical Engineering, Hubei University of Arts and Science, Xiangyang 441053, China; Food Ingredients Engineering Technology Research Center of Hubei, Xiangyang 441053, China.
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Galvão BVD, Araujo-Lima CF, Santos MCPD, Seljan MP, Carrão-Dantas EK, Aiub CAF, Cameron LC, Ferreira MSL, Andrade Gonçalves ÉCBD, Felzenszwalb I. Plinia cauliflora (Mart.) Kausel (Jaboticaba) leaf extract: In vitro anti-Trypanosoma cruzi activity, toxicity assessment and phenolic-targeted UPLC-MS E metabolomic analysis. JOURNAL OF ETHNOPHARMACOLOGY 2021; 277:114217. [PMID: 34038800 DOI: 10.1016/j.jep.2021.114217] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/15/2021] [Revised: 05/02/2021] [Accepted: 05/17/2021] [Indexed: 06/12/2023]
Abstract
ETHNOPHARMACOLOGICAL RELEVANCE Plinia cauliflora (Mart.) Kausel, known as Brazilian grape or jaboticaba, is widely used in Brazilian traditional medicine to treat infectious and inflammatory disorders. However, several aspects of its biological potential remain unclear, such as toxicity and effects on pathogenic protozoa. AIM OF THE STUDY Investigate the phenolic composition, the in vitro and in silico toxicity profile, and the anti-Trypanosoma cruzi activity of the phenolics-enriched hydromethanolic extract of P. cauliflora leaf. MATERIAL AND METHODS Phytochemical analysis was performed ultra-performance liquid chromatography-mass spectrometry (UPLC-MSE). Mutagenicity, genotoxicity and eukaryotic cytotoxicity was evaluated by Ames test, cytokinesis-block micronucleus and colorimetric assays, respectively, alongside with a computational prediction of the major compound's pharmacokinetics and toxicity. Anti-T. cruzi activity was investigated on T. cruzi bloodstream trypomastigotes. RESULTS A total of 14 phenolic compounds were identified, including 11 flavonoids and 2 phenolic acids. No positive response regarding mutagenic potential was detected in Salmonella strains TA97, TA98, TA100, TA102, TA104, both in absence or presence of metabolic activation. The extract induced significant dose-response reduction on nuclear division indexes of HepG2 cells, suggesting cytostatic effects, with no micronuclei induction on cytokinesis-block micronucleus assay. Likewise, it also presented cytotoxic effects, inducing HepG2 and F C3H dose and time dependently cell death through cell membrane damage and more evidently by mitochondrial dysfunction. A dose-response curve of in vitro trypanocidal activity was observed against T. cruzi bloodstream trypomastigotes after 2 and 24 h of exposure. In silico predictions of most abundant compounds' structural alerts, pharmacokinetics and toxicity profile indicates a moderately feasible druglikeness profile and low toxicity for them, which is compatible with in vitro results. CONCLUSIONS The present study demonstrated that P. cauliflora leaf extract is a potential source of antiparasitic bioactive compounds, however it presents cytotoxic effects in liver cell lines.
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Affiliation(s)
- Bárbara Verena Dias Galvão
- Laboratory of Environmental Mutagenesis, Department of Biophysics and Biometry, Rio de Janeiro State University, Rio de Janeiro, Brazil
| | - Carlos Fernando Araujo-Lima
- Laboratory of Environmental Mutagenesis, Department of Biophysics and Biometry, Rio de Janeiro State University, Rio de Janeiro, Brazil; Laboratory of Cell Biology, Oswaldo Cruz Institute, Oswaldo Cruz Foundation, Rio de Janeiro, Brazil.
| | | | - Mariana Pulmar Seljan
- Laboratory of Bioactives, Nutritional Biochemistry Core, Federal University of the State of Rio de Janeiro, Rio de Janeiro, Brazil
| | - Eduardo Kennedy Carrão-Dantas
- Laboratory of Environmental Mutagenesis, Department of Biophysics and Biometry, Rio de Janeiro State University, Rio de Janeiro, Brazil
| | | | - Luiz Claudio Cameron
- Genetics and Molecular Biology Department, Federal University of the State of Rio de Janeiro, Rio de Janeiro, Brazil; Laboratory of Protein Biochemistry, Center of Innovation in Mass Spectrometry, Federal University of the State of Rio de Janeiro, Rio de Janeiro, Brazil
| | - Mariana Simões Larraz Ferreira
- Laboratory of Bioactives, Nutritional Biochemistry Core, Federal University of the State of Rio de Janeiro, Rio de Janeiro, Brazil; Laboratory of Protein Biochemistry, Center of Innovation in Mass Spectrometry, Federal University of the State of Rio de Janeiro, Rio de Janeiro, Brazil
| | | | - Israel Felzenszwalb
- Laboratory of Environmental Mutagenesis, Department of Biophysics and Biometry, Rio de Janeiro State University, Rio de Janeiro, Brazil
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104
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Barcenilla C, Ducic M, López M, Prieto M, Álvarez-Ordóñez A. Application of lactic acid bacteria for the biopreservation of meat products: A systematic review. Meat Sci 2021; 183:108661. [PMID: 34467880 DOI: 10.1016/j.meatsci.2021.108661] [Citation(s) in RCA: 58] [Impact Index Per Article: 19.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2021] [Revised: 08/19/2021] [Accepted: 08/21/2021] [Indexed: 01/04/2023]
Abstract
The increasing concern of consumers about food quality and safety and their rejection of chemical additives has promoted the breakthrough of the biopreservation field and the development of studies on the use of beneficial bacteria and their metabolites as potential natural antimicrobials for shelf life extension and enhanced food safety. Control of foodborne pathogens in meat and meat products represents a serious challenge for the food industry which can be addressed through the intelligent use of bio-compounds or biopreservatives. This article aims to systematically review the available knowledge about biological strategies based on the use of lactic acid bacteria to control the proliferation of undesirable microorganisms in different meat products. The outcome of the literature search evidenced the potential of several strains of lactic acid bacteria and their purified or semi-purified antimicrobial metabolites as biopreservatives in meat products for achieving longer shelf life or inhibiting spoilage and pathogenic bacteria, especially when combined with other technologies to achieve a synergistic effect.
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Affiliation(s)
- Coral Barcenilla
- Department of Food Hygiene and Technology, Universidad de León, León, Spain
| | - Miroslav Ducic
- Department of Veterinary Medicine, Faculty of Agriculture, University of Novi Sad, Novi Sad, Serbia
| | - Mercedes López
- Department of Food Hygiene and Technology, Universidad de León, León, Spain; Institute of Food Science and Technology, Universidad de León, León, Spain
| | - Miguel Prieto
- Department of Food Hygiene and Technology, Universidad de León, León, Spain; Institute of Food Science and Technology, Universidad de León, León, Spain
| | - Avelino Álvarez-Ordóñez
- Department of Food Hygiene and Technology, Universidad de León, León, Spain; Institute of Food Science and Technology, Universidad de León, León, Spain.
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105
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Zeng C, Liu Y, Ding Z, Xia H, Guo S. Physicochemical properties and antibacterial activity of hydrophobic deep eutectic solvent-in-water nanoemulsion. J Mol Liq 2021. [DOI: 10.1016/j.molliq.2021.116950] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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106
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Development and characterization of antimicrobial and antioxidant whey protein-based films functionalized with Pecan (Carya illinoinensis) nut shell extract. Food Packag Shelf Life 2021. [DOI: 10.1016/j.fpsl.2021.100710] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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107
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Timbe PPR, de Souza da Motta A, Stincone P, Pinilla CMB, Brandelli A. Antimicrobial activity of Baccharis dracunculifolia DC and its synergistic interaction with nisin against food-related bacteria. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2021; 58:3010-3018. [PMID: 34294963 DOI: 10.1007/s13197-020-04804-9] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/08/2020] [Accepted: 09/15/2020] [Indexed: 11/30/2022]
Abstract
The antimicrobial activities of Baccharis dracunculifolia DC essential oil (EO) and hydroalcoholic extract (HE) were evaluated. The EO showed broad antimicrobial activity and its synergistic combination with nisin was tested. Major components of EO were nerolidol, beta-pinene and D-limonene, while artepillin C, rutin and cafeic acid were major phenolics of HE. EO and HE were tested by agar diffusion assay against several strains of bacteria and yeasts, and mixed cultures of bacterial strains. The EO presented the largest spectrum of antimicrobial activity inhibiting all Gram-positive bacteria tested. Yeasts were not inhibited. The effect of EO against mixtures of sensitive and non-sensitive bacteria was tested on milk agar, being the inhibitory effect only observed on mixtures containing susceptible strains. The combination of EO and nisin at ½ MIC was evaluated on the growth curve of Staphylococcus aureus, Bacillus cereus, Listeria monocytogenes and Salmonella Enteritidis during 24 h at 37 °C. The combination EO-nisin was effective and no viable counts of B. cereus, L. monocytogenes and S. Enteritidis was observed, while the individual antimicrobials caused no inhibition. The counts of S. aureus were about 4 log CFU/mL lower in comparison with EO or nisin alone. B. dracunculifolia DC may be a potential source of natural antimicrobials, and its synergistic effect with nisin would reduce the working concentration, minimizing the organoleptic effects associated with this plant antimicrobial.
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Affiliation(s)
- Palmira Penina Raúl Timbe
- Laboratório de Bioquímica e Microbiologia Aplicada, Departamento de Ciência de Alimentos, Universidade Federal do Rio Grande do Sul, Porto Alegre, 91501-970 Brazil
| | - Amanda de Souza da Motta
- Departamento de Microbiologia, Imunologia e Parasitologia, Instituto de Ciências Básicas da Saúde, Universidade Federal do Rio Grande do Sul, Porto Alegre, 90035-190 Brazil
| | - Paolo Stincone
- Laboratório de Bioquímica e Microbiologia Aplicada, Departamento de Ciência de Alimentos, Universidade Federal do Rio Grande do Sul, Porto Alegre, 91501-970 Brazil
| | - Cristian Mauricio Barreto Pinilla
- Laboratório de Bioquímica e Microbiologia Aplicada, Departamento de Ciência de Alimentos, Universidade Federal do Rio Grande do Sul, Porto Alegre, 91501-970 Brazil
| | - Adriano Brandelli
- Laboratório de Bioquímica e Microbiologia Aplicada, Departamento de Ciência de Alimentos, Universidade Federal do Rio Grande do Sul, Porto Alegre, 91501-970 Brazil
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108
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Insights into the current evidence on the effects of essential oils toward beneficial microorganisms in foods with a special emphasis to lactic acid bacteria – A review. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.06.011] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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109
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Potential application of ginger, clove and thyme essential oils to improve soft cheese microbial safety and sensory characteristics. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101177] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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110
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Vihanova K, Houdkova M, Promgool T, Urbanova K, Kanokmedhakul S, Kokoska L. In vitro growth‐inhibitory effect of essential oils and supercritical carbon dioxide extracts from
Cinnamomum
spp. barks and fruits against food bacterial pathogens in liquid and vapor phase. J Food Saf 2021. [DOI: 10.1111/jfs.12900] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Affiliation(s)
- Katerina Vihanova
- Department of Crop Science and Agroforestry, Faculty of Tropical AgriSciences Czech University of Life Sciences Prague Prague 6 Czech Republic
| | - Marketa Houdkova
- Department of Crop Science and Agroforestry, Faculty of Tropical AgriSciences Czech University of Life Sciences Prague Prague 6 Czech Republic
| | - Trinop Promgool
- Natural Products Research Unit, Department of Chemistry and Center of Excellence for Innovation in Chemistry, Faculty of Science Khon Kaen University Khon Kaen Thailand
| | - Klara Urbanova
- Department of Sustainable Technologies, Faculty of Tropical AgriSciences Czech University of Life Sciences Prague Prague 6 Czech Republic
| | - Somdej Kanokmedhakul
- Natural Products Research Unit, Department of Chemistry and Center of Excellence for Innovation in Chemistry, Faculty of Science Khon Kaen University Khon Kaen Thailand
| | - Ladislav Kokoska
- Department of Crop Science and Agroforestry, Faculty of Tropical AgriSciences Czech University of Life Sciences Prague Prague 6 Czech Republic
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111
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El-Saber Batiha G, Hussein DE, Algammal AM, George TT, Jeandet P, Al-Snafi AE, Tiwari A, Pagnossa JP, Lima CM, Thorat ND, Zahoor M, El-Esawi M, Dey A, Alghamdi S, Hetta HF, Cruz-Martins N. Application of natural antimicrobials in food preservation: Recent views. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.108066] [Citation(s) in RCA: 48] [Impact Index Per Article: 16.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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112
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Anti-biofilm potential of Lavandula preparations against Campylobacter jejuni. Appl Environ Microbiol 2021; 87:e0109921. [PMID: 34319799 DOI: 10.1128/aem.01099-21] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
New approaches for the control of Campylobacter jejuni biofilms in the food industry are being studied intensively. Natural products are promising alternative antimicrobial substances to control biofilm production, with particular emphasis on plant extracts. Dried flowers of Lavandula angustifolia were used to produce LEO, LEF, and LEW. The chemical compositions determined for these Lavandula preparations included seven major compounds that were selected for further testing. These were tested against C. jejuni, for biofilm degradation and removal. Next-generation sequencing was used to study the molecular mechanisms underlying LEO actions against C. jejuni adhesion and motility. Analysis of LEO revealed 1,8-cineol, linalool and linalyl acetate as the main components. For LEF and LEW, the main components were phenolic acid glycosides, with flavonoids rarely present. The minimal inhibitory concentrations of the Lavandula preparations and pure compounds against C. jejuni ranged from 0.2 mg/mL to 1 mg/mL. LEO showed the strongest biofilm degradation. The reduction of C. jejuni adhesion was by ≥1 log10 CFU/mL, which satisfies European Food Safety Authority recommendations. Lavandula preparations reduced C. jejuni motility by almost 50%, which consequently can impact upon biofilm formation. These data are in line with the transcriptome analysis of C. jejuni, where LEO down-regulated genes important for biofilm formation. LEW also showed good antibacterial and anti-biofilm effects, particularly against adhesion and motility mechanisms. This defines an innovative approach using alternative strategies and novel targets to combat bacterial biofilm formation, and hence the potential to develop new effective agents with biofilm-degrading activities. Importance The Lavandula preparations used in this study are found to be effective against C. jejuni, a common foodborne pathogen. They show anti-biofilm properties at sub-inhibitory concentrations in terms of promoting biofilm degradation and inhibiting cell adhesion and motility, which are involved in the initial steps of biofilm formation. These results are confirmed by transcriptome analysis, which highlights the effect of Lavandula essential oil on C. jejuni biofilm properties. We show that the waste material from the hydrodistillation of Lavandula has particular anti-biofilm effects, suggesting that it may find reuse for industrial purposes. This study highlights the need for efforts directed towards such innovative approaches and alternative strategies against biofilm formation and maintenance by developing new naturally derived agents with anti-biofilm activities.
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113
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Ahari H, Soufiani SP. Smart and Active Food Packaging: Insights in Novel Food Packaging. Front Microbiol 2021; 12:657233. [PMID: 34305829 PMCID: PMC8299788 DOI: 10.3389/fmicb.2021.657233] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2021] [Accepted: 05/05/2021] [Indexed: 12/02/2022] Open
Abstract
The demand for more healthy foods with longer shelf life has been growing. Food packaging as one of the main aspects of food industries plays a vital role in meeting this demand. Integration of nanotechnology with food packaging systems (FPSs) revealed promising promotion in foods’ shelf life by introducing novel FPSs. In this paper, common classification, functionalities, employed nanotechnologies, and the used biomaterials are discussed. According to our survey, FPSs are classified as active food packaging (AFP) and smart food packaging (SFP) systems. The functionality of both systems was manipulated by employing nanotechnologies, such as metal nanoparticles and nanoemulsions, and appropriate biomaterials like synthetic polymers and biomass-derived biomaterials. “Degradability and antibacterial” and “Indicating and scavenging” are the well-known functions for AFP and SFP, respectively. The main purpose is to make a multifunctional FPS to increase foods’ shelf life and produce environmentally friendly and smart packaging without any hazard to human life.
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Affiliation(s)
- Hamed Ahari
- Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran
| | - Solmaz P Soufiani
- Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran
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114
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Natural antimicrobial-coated supports as filter aids for the microbiological stabilisation of drinks. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111634] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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115
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Ariza JJ, García-López D, Sánchez-Nieto E, Guillamón E, Baños A, Martínez-Bueno M. Antilisterial Effect of a Natural Formulation Based on Citrus Extract in Ready-To-Eat Foods. Foods 2021; 10:1475. [PMID: 34202152 PMCID: PMC8305249 DOI: 10.3390/foods10071475] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2021] [Revised: 06/21/2021] [Accepted: 06/23/2021] [Indexed: 12/30/2022] Open
Abstract
Controlling Listeria in food is a major challenge, especially because it can persist for years in food processing plants. The best option to control this pathogen is the implementation of effective cleaning and disinfection procedures that guarantee the safety and quality of the final products. In addition, consumer trends are changing, being more aware of the importance of food safety and demanding natural foods, minimally processed and free of chemical additives. For this reason, the current consumption model is focusing on the development of preservatives of natural origin, from plants or microorganisms. In sum, this study aimed to evaluate the antimicrobial effectiveness of a citrus extract formulation rich in flavonoids against several L. monocytogenes and L. innocua strains, using in vitro test (agar diffusion test, minimum bactericidal concentration (MBC), and time-kill curves) and challenge test in food trials (carne mechada, salami, fresh salmon, lettuce, brine, and mozzarella cheese). The results presented in this work show that citrus extract, at doses of 5 and 10%, had a relevant antimicrobial activity in vitro against the target strains tested. Besides this, citrus extract applied on the surface of food had a significant antilisterial activity, mainly in carne mechada and mozzarella cheese, with reductions of up to eight logarithmic units with respect to the control. These results suggest that citrus extract can be considered a promising tool to improve the hygienic quality of ready-to-eat foods.
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Affiliation(s)
- Juan José Ariza
- DMC Research Center, Camino de Jayena, 82, 18620 Alhendín, Spain; (J.J.A.); (D.G.-L.); (E.S.-N.); (E.G.)
- Departamento de Microbiología, Universidad de Granada, Avda. Fuentenueva, s/n, 18071 Granada, Spain;
| | - David García-López
- DMC Research Center, Camino de Jayena, 82, 18620 Alhendín, Spain; (J.J.A.); (D.G.-L.); (E.S.-N.); (E.G.)
| | - Esperanza Sánchez-Nieto
- DMC Research Center, Camino de Jayena, 82, 18620 Alhendín, Spain; (J.J.A.); (D.G.-L.); (E.S.-N.); (E.G.)
| | - Enrique Guillamón
- DMC Research Center, Camino de Jayena, 82, 18620 Alhendín, Spain; (J.J.A.); (D.G.-L.); (E.S.-N.); (E.G.)
| | - Alberto Baños
- DMC Research Center, Camino de Jayena, 82, 18620 Alhendín, Spain; (J.J.A.); (D.G.-L.); (E.S.-N.); (E.G.)
- Departamento de Microbiología, Universidad de Granada, Avda. Fuentenueva, s/n, 18071 Granada, Spain;
| | - Manuel Martínez-Bueno
- Departamento de Microbiología, Universidad de Granada, Avda. Fuentenueva, s/n, 18071 Granada, Spain;
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116
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Pinilla CMB, Lopes NA, Brandelli A. Lipid-Based Nanostructures for the Delivery of Natural Antimicrobials. Molecules 2021; 26:molecules26123587. [PMID: 34208209 PMCID: PMC8230829 DOI: 10.3390/molecules26123587] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2021] [Revised: 06/09/2021] [Accepted: 06/09/2021] [Indexed: 12/13/2022] Open
Abstract
Encapsulation can be a suitable strategy to protect natural antimicrobial substances against some harsh conditions of processing and storage and to provide efficient formulations for antimicrobial delivery. Lipid-based nanostructures, including liposomes, solid lipid nanoparticles (SLNs), and nanostructured lipid nanocarriers (NLCs), are valuable systems for the delivery and controlled release of natural antimicrobial substances. These nanostructures have been used as carriers for bacteriocins and other antimicrobial peptides, antimicrobial enzymes, essential oils, and antimicrobial phytochemicals. Most studies are conducted with liposomes, although the potential of SLNs and NLCs as antimicrobial nanocarriers is not yet fully established. Some studies reveal that lipid-based formulations can be used for co-encapsulation of natural antimicrobials, improving their potential to control microbial pathogens.
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Affiliation(s)
- Cristian Mauricio Barreto Pinilla
- Laboratory of Applied Microbiology and Biochemistry, Institute of Food Science and Technology (ICTA), Federal University of Rio Grande do Sul, Porto Alegre 91501-970, Brazil; (C.M.B.P.); (N.A.L.)
| | - Nathalie Almeida Lopes
- Laboratory of Applied Microbiology and Biochemistry, Institute of Food Science and Technology (ICTA), Federal University of Rio Grande do Sul, Porto Alegre 91501-970, Brazil; (C.M.B.P.); (N.A.L.)
| | - Adriano Brandelli
- Laboratory of Applied Microbiology and Biochemistry, Institute of Food Science and Technology (ICTA), Federal University of Rio Grande do Sul, Porto Alegre 91501-970, Brazil; (C.M.B.P.); (N.A.L.)
- Center of Nanoscience and Nanotechnology (CNANO), Federal University of Rio Grande do Sul, Porto Alegre 91501-970, Brazil
- Correspondence: ; Tel.: +55-51-3308-6249
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117
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Li Q, Zhu X, Xie Y, Zhong Y. o-Vanillin, a promising antifungal agent, inhibits Aspergillus flavus by disrupting the integrity of cell walls and cell membranes. Appl Microbiol Biotechnol 2021; 105:5147-5158. [PMID: 34086115 DOI: 10.1007/s00253-021-11371-2] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2020] [Revised: 05/06/2021] [Accepted: 05/26/2021] [Indexed: 11/25/2022]
Abstract
o-Vanillin is a natural product that has been widely applied in the food and pharmaceutical industries. In this study, we determined that o-vanillin can strongly inhibit the growth of Aspergillus flavus mycelia. However, the inhibition mechanism of o-vanillin is still elusive. The ultrastructural morphology of mycelia was injured, and the cell walls were destroyed. The OH functional groups on cell walls were altered, and the content of protein in mycelial cell walls was reduced by o-vanillin. The content of β-1,3-glucan in cell walls was significantly (P < 0.05) reduced by o-vanillin in a dose-dependent manner, while chitin was not markedly affected. Moreover, o-vanillin led to an increase in the permeability of cell membranes. o-Vanillin also exhibited a promising antifungal effect on contaminated corn kernels. Therefore, o-vanillin inhibited the growth of mycelia by disrupting the integrity of cell walls and cell membranes. This study not only sheds light on the antifungal mechanism of o-vanillin but also indicates that it is a promising agent for the control of A. flavus infection. KEY POINTS: • o-Vanillin has strong inhibitory effects on A. flavus. • o-Vanillin destroyed the integrity of cell walls and cell membranes. • o-Vanillin could effectively inhibit the growth of A. flavus on corn kernels.
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Affiliation(s)
- Qian Li
- Henan Key Laboratory of Cereal and Oil Food Safety Inspection and Control, College of Food Science and Engineering, Henan University of Technology, Zhengzhou, 450001, Henan, People's Republic of China
| | - Xiaoman Zhu
- Henan Key Laboratory of Cereal and Oil Food Safety Inspection and Control, College of Food Science and Engineering, Henan University of Technology, Zhengzhou, 450001, Henan, People's Republic of China
| | - Yanli Xie
- Henan Key Laboratory of Cereal and Oil Food Safety Inspection and Control, College of Food Science and Engineering, Henan University of Technology, Zhengzhou, 450001, Henan, People's Republic of China.
| | - Yue Zhong
- Henan Key Laboratory of Cereal and Oil Food Safety Inspection and Control, College of Food Science and Engineering, Henan University of Technology, Zhengzhou, 450001, Henan, People's Republic of China
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118
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Hanafy SM, Abd El-Shafea YM, Saleh WD, Fathy HM. Chemical profiling, in vitro antimicrobial and antioxidant activities of pomegranate, orange and banana peel-extracts against pathogenic microorganisms. J Genet Eng Biotechnol 2021; 19:80. [PMID: 34056675 PMCID: PMC8165049 DOI: 10.1186/s43141-021-00151-0] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2021] [Accepted: 03/18/2021] [Indexed: 11/13/2022]
Abstract
Background The use of natural preservatives became of great interest; good examples of these natural preservation agents are plant peels. The use of plant peels has dual benefits; first is their antimicrobial activity against food-borne pathogens, while the second is minimizing agro-industrial wastes. Results The evaluation of the antimicrobial potential of both methanolic and ethanolic extracts of three fruit peels (orange, pomegranate, and banana), against 4 Gram-positive (G+), 3 Gram-negative bacteria (G−), and 2 fungal strains revealed that both pomegranate peel extracts exhibited significantly higher inhibitory effect on all tested G+ bacteria. Methanolic extract of pomegranate peel gave higher activity than the ethanolic one against G+ and G− bacteria except for S. typhimurium. Against A. flavus and A. niger, both pomegranate and orange extracts showed activity ranging between 65 and 100% more than the positive control. The ethanolic extracts of all tested peels showed a considerable capacity of antioxidant compounds compared to the methanolic extracts. The highest antioxidant capacity was found for ethanolic and methanolic extracts of pomegranate, 66.870 and 56.262 mg/ml, respectively. Generally, the concentration of total phenolic compounds was higher than that of total flavonoids followed by tannins. The highest readings of all tested constituents were reported for pomegranate extracts followed by orange and then banana. The total phenolic content, total flavonoids, and tannins were proportional to antioxidant values. GC-MS of pomegranate peel extracts identified 23 compounds in the methanolic extract versus 31 compounds in the ethanolic one. These components were identified based on their retention times and mass spectral fragmentation pattern. 5-hydroxymethylfufural (HMF) represented the major component in both methanolic and ethanolic extracts with peak area percentage of 65.78% and 48.43%, respectively. Conclusions The results showed negative effect of methanolic and ethanolic extracts of pomegranate on G+ and G− bacteria and two fungal pathogenic strains. The phytochemical analysis regarded these results to the high content of phenols, flavonoids, and tannins. GC-MS chromatogram identified many compounds known to be effective as antioxidants and antibacterial and antifungal agents. These indications show that pomegranate peel may be a superior natural food-preserver, but further studies about the suitable formulation, dosage, and possible side-effects are still needed.
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Affiliation(s)
- Safynaz Magdy Hanafy
- Regional Centre for Food and Feed (RCFF), Agriculture Research Center (ARC), Giza, Egypt.
| | | | | | - Hayam Mohamed Fathy
- Department of Microbiology, Faculty of Agriculture, Cairo University, Giza, Egypt
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119
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Ansarifar E, Moradinezhad F. Preservation of strawberry fruit quality via the use of active packaging with encapsulated thyme essential oil in zein nanofiber film. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15130] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Affiliation(s)
- Elham Ansarifar
- Social Determinants of Health Research Center Department of Public Health School of Health Birjand University of Medical Science Birjand Iran
| | - Farid Moradinezhad
- Department of Horticultural Science Faculty of Agriculture University of Birjand P. O. Box: 331 Birjand Iran
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120
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Maurya A, Prasad J, Das S, Dwivedy AK. Essential Oils and Their Application in Food Safety. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2021. [DOI: 10.3389/fsufs.2021.653420] [Citation(s) in RCA: 43] [Impact Index Per Article: 14.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Food industries are facing a great challenge due to contamination of food products with different microbes such as bacteria, fungi, viruses, parasites, etc. These microbes deteriorate food items by producing different toxins during pre- and postharvest processing. Mycotoxins are one of the most potent and well-studied toxic food contaminants of fungal origin, causing a severe health hazard to humans. The application of synthetic chemicals as food preservatives poses a real scourge in the present scenario due to their bio-incompatibility, non-biodegradability, and environmental non-sustainability. Therefore, plant-based antimicrobials, including essential oils, have developed cumulative interest as a potential alternative to synthetic preservatives because of their ecofriendly nature and generally recognized as safe status. However, the practical utilization of essential oils as an efficient antimicrobial in the food industry is challenging due to their volatile nature, less solubility, and high instability. The recent application of different delivery strategies viz. nanoencapsulation, active packaging, and polymer-based coating effectively addressed these challenges and improved the bioefficacy and controlled release of essential oils. This article provides an overview of essential oils for the preservation of stored foods against bacteria, fungi, and mycotoxins, along with the specialized mechanism of action and technological advancement by using different delivery systems for their effective application in food and agricultural industries smart green preservative.
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Ricci A, Bertani G, Maoloni A, Bernini V, Levante A, Neviani E, Lazzi C. Antimicrobial Activity of Fermented Vegetable Byproduct Extracts for Food Applications. Foods 2021; 10:foods10051092. [PMID: 34069051 PMCID: PMC8156661 DOI: 10.3390/foods10051092] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2021] [Revised: 05/05/2021] [Accepted: 05/11/2021] [Indexed: 12/17/2022] Open
Abstract
To prevent foodborne diseases and extend shelf-life, antimicrobial agents may be used in food to inhibit the growth of undesired microorganisms. In addition to the prevention of foodborne diseases, another huge concern of our time is the recovery of agri-food byproducts. In compliance with these challenges, the aim of this work was to more deeply investigate the antimicrobial activity of extracts derived from fermented tomato, melon, and carrot byproducts, previously studied. All the fermented extracts had antimicrobial activity both in vitro and in foodstuff, showing even higher activity than commercial preservatives, tested for comparison against spoilage microorganisms and foodborne pathogens such as Salmonella spp., L. monocytogenes, and B. cereus. These promising results highlight an unstudied aspect for the production of innovative natural preservatives, exploitable to improve the safety and shelf-life of various categories of foodstuff.
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Affiliation(s)
- Annalisa Ricci
- Department of Food and Drug, University of Parma, Parco Area delle Scienze 49/A, 43124 Parma, Italy; (A.R.); (G.B.); (A.L.); (E.N.); (C.L.)
| | - Gaia Bertani
- Department of Food and Drug, University of Parma, Parco Area delle Scienze 49/A, 43124 Parma, Italy; (A.R.); (G.B.); (A.L.); (E.N.); (C.L.)
| | - Antonietta Maoloni
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, Via Brecce Bianche, 60131 Ancona, Italy;
| | - Valentina Bernini
- Department of Food and Drug, University of Parma, Parco Area delle Scienze 49/A, 43124 Parma, Italy; (A.R.); (G.B.); (A.L.); (E.N.); (C.L.)
- SITEIA.PARMA—Centro Interdipartimentale sulla Sicurezza, Tecnologie e Innovazione Agroalimentare, University of Parma, Tecnopolo Pad. 33 Campus Universitario, 43124 Parma, Italy
- Correspondence:
| | - Alessia Levante
- Department of Food and Drug, University of Parma, Parco Area delle Scienze 49/A, 43124 Parma, Italy; (A.R.); (G.B.); (A.L.); (E.N.); (C.L.)
| | - Erasmo Neviani
- Department of Food and Drug, University of Parma, Parco Area delle Scienze 49/A, 43124 Parma, Italy; (A.R.); (G.B.); (A.L.); (E.N.); (C.L.)
- SITEIA.PARMA—Centro Interdipartimentale sulla Sicurezza, Tecnologie e Innovazione Agroalimentare, University of Parma, Tecnopolo Pad. 33 Campus Universitario, 43124 Parma, Italy
| | - Camilla Lazzi
- Department of Food and Drug, University of Parma, Parco Area delle Scienze 49/A, 43124 Parma, Italy; (A.R.); (G.B.); (A.L.); (E.N.); (C.L.)
- SITEIA.PARMA—Centro Interdipartimentale sulla Sicurezza, Tecnologie e Innovazione Agroalimentare, University of Parma, Tecnopolo Pad. 33 Campus Universitario, 43124 Parma, Italy
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The Inhibitory Concentration of Natural Food Preservatives May Be Biased by the Determination Methods. Foods 2021; 10:foods10051009. [PMID: 34066353 PMCID: PMC8148156 DOI: 10.3390/foods10051009] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2021] [Revised: 04/19/2021] [Accepted: 05/01/2021] [Indexed: 11/25/2022] Open
Abstract
The demand for natural antimicrobials as food preservatives has increased due to the growing interest of the population for a healthy lifestyle. The application of screening methods to identify the antimicrobial activity of natural compounds is of great importance. The in vitro determination of antimicrobial activity requires determining their minimum inhibitory concentrations to assess microbial susceptibility. This study aimed to evaluate the minimum inhibitory concentrations of three natural antimicrobial compounds—chitosan, ethanolic propolis extract, and nisin—against 37 microorganisms (different pathogens and spoilage microorganisms) by the methods of agar dilution and drop diffusion on agar. Culture media at different pH values were used for both methods to simulate different food products. Most of the microorganisms were inhibited by chitosan (0.5% w/v) and propolis (10 mg/mL), and most of the Gram-positive bacteria by nisin (25 μg/mL). Different pH values and the in vitro method used influenced the inhibition of each compound. Generally, lower minimum inhibitory concentrations were observed at lower pH values and for the agar dilution method. Furthermore, some microorganisms inhibited by the compounds on the agar dilution method were not inhibited by the same compounds and at the same concentrations on the drop diffusion technique. This study reinforces the need for using defined standard methods for the in vitro determination of minimum inhibitory concentrations. Natural compounds with potential antimicrobial action are a bet on food preservation. The use of standard techniques such as those used for antimicrobials of clinical applications are crucial to compare results obtained in different studies and different matrices.
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Gruskiene R, Kavleiskaja T, Staneviciene R, Kikionis S, Ioannou E, Serviene E, Roussis V, Sereikaite J. Nisin-Loaded Ulvan Particles: Preparation and Characterization. Foods 2021; 10:foods10051007. [PMID: 34064524 PMCID: PMC8147952 DOI: 10.3390/foods10051007] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2021] [Revised: 04/27/2021] [Accepted: 05/01/2021] [Indexed: 11/17/2022] Open
Abstract
Nisin is an attractive alternative to chemical preservatives in the food industry. It is a cationic peptide of 34 amino acid residues that exhibits antimicrobial activity against Gram-positive bacteria. To ensure nisin stability in food matrices, new nisin-loaded ulvan particles were developed by the complexation method. The interaction of nisin with ulvan was demonstrated by FT-IR spectroscopy and differential scanning calorimetry. The encapsulation efficiency was calculated at different pH values within the range of 4.0–7.0 and was found to have the highest value at pH 7.0. The size and surface charge of particles fabricated at different concentrations of nisin and pH values were determined. Nisin-loaded ulvan particles exhibited antimicrobial activity against Gram-positive bacteria comparable to that of free nisin. Therefore, the developed complexes have the potential for application as biopreservatives in the food industry. For the first time, the potential of ulvan as a carrier of antimicrobial agent nisin was demonstrated.
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Affiliation(s)
- Ruta Gruskiene
- Department of Chemistry and Bioengineering, Vilnius Gediminas Technical University, 10221 Vilnius, Lithuania; (R.G.); (E.S.)
| | | | - Ramune Staneviciene
- Laboratory of Genetics, Institute of Botany, Nature Research Centre, 08412 Vilnius, Lithuania;
| | - Stefanos Kikionis
- Section of Pharmacognosy and Chemistry of Natural Products, Department of Pharmacy, National and Kapodistrian University of Athens, Panepistimiopolis Zografou, 15771 Athens, Greece; (S.K.); (E.I.); (V.R.)
| | - Efstathia Ioannou
- Section of Pharmacognosy and Chemistry of Natural Products, Department of Pharmacy, National and Kapodistrian University of Athens, Panepistimiopolis Zografou, 15771 Athens, Greece; (S.K.); (E.I.); (V.R.)
| | - Elena Serviene
- Department of Chemistry and Bioengineering, Vilnius Gediminas Technical University, 10221 Vilnius, Lithuania; (R.G.); (E.S.)
- Laboratory of Genetics, Institute of Botany, Nature Research Centre, 08412 Vilnius, Lithuania;
| | - Vassilios Roussis
- Section of Pharmacognosy and Chemistry of Natural Products, Department of Pharmacy, National and Kapodistrian University of Athens, Panepistimiopolis Zografou, 15771 Athens, Greece; (S.K.); (E.I.); (V.R.)
| | - Jolanta Sereikaite
- Department of Chemistry and Bioengineering, Vilnius Gediminas Technical University, 10221 Vilnius, Lithuania; (R.G.); (E.S.)
- Correspondence:
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124
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Ye P, Wang J, Liu M, Li P, Gu Q. Purification and characterization of a novel bacteriocin from Lactobacillus paracasei ZFM54. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111125] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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125
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Optimization of Gum Arabic and Starch-Based Edible Coatings with Lemongrass Oil Using Response Surface Methodology for Improving Postharvest Quality of Whole “Wonderful” Pomegranate Fruit. COATINGS 2021. [DOI: 10.3390/coatings11040442] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Abstract
The effects of edible coatings based on gum arabic (GA) (0.5–1.5%), maize starch (MS) (0.5–1.5%), lemongrass oil (LO) (2–4%), and glycerol (GC) (0.5–1%) developed using response surface methodology (RSM) on “Wonderful” pomegranate fruit were studied. After 42 days of storage (5 ± 1 °C, 95 ± 2% RH) and 5 days at ambient temperature (20 ± 0.2 °C and 60 ± 10% RH), whole fruit were evaluated for weight loss (%) and pomegranate juice (PJ) for total soluble solids (°Brix), titratable acidity (% Citric acid), and antioxidant capacity. The optimization procedure was done using RSM and the response variables were mainly influenced by the concentrations of MS and GA. The optimized coating consisted of GA (0.5%), MS (0.5%), LO (3%), and GC (1.5%) with desirability of 0.614 (0—minimum and 1—maximum). The predicted values of response variables, for the coating were weight loss (%) = 5.51, TSS (°Brix) = 16.45, TA (% Citric acid) = 1.50, and antioxidant capacity (RSA = 58.13 mM AAE/mL PJ and FRAP = 40.03 mM TE/mL PJ). Therefore, the optimized coating formulation is a potential postharvest treatment for “Wonderful” pomegranate to inhibit weight loss and maintain overall quality during storage and shelf-life.
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126
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Valenzuela C, Garcia‐Galicia IA, Paniwnyk L, Alarcon‐Rojo AD. Physicochemical characteristics and shelf life of beef treated with high‐intensity ultrasound. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15350] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Cristina Valenzuela
- Faculty of Animal Science and Ecology Autonomous University of Chihuahua Chihuahua Mexico
| | | | - Larysa Paniwnyk
- Faculty of Health and Life Sciences Alison Gingell Building, Coventry University Coventry UK
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127
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Demers EG, Stajich JE, Ashare A, Occhipinti P, Hogan DA. Balancing Positive and Negative Selection: In Vivo Evolution of Candida lusitaniae MRR1. mBio 2021; 12:e03328-20. [PMID: 33785623 PMCID: PMC8092287 DOI: 10.1128/mbio.03328-20] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2020] [Accepted: 02/04/2021] [Indexed: 12/13/2022] Open
Abstract
The evolution of pathogens in response to selective pressures present during chronic infections can influence their persistence and virulence and the outcomes of antimicrobial therapy. Because subpopulations within an infection can be spatially separated and the host environment can fluctuate, an appreciation of the pathways under selection may be most easily revealed through the analysis of numerous isolates from single infections. Here, we continued our analysis of a set of clonally derived Clavispora (Candida) lusitaniae isolates from a single chronic lung infection with a striking enrichment in the number of alleles of MRR1 Genetic and genomic analyses found evidence for repeated acquisition of gain-of-function mutations that conferred constitutive Mrr1 activity. In the same population, there were multiple alleles with both gain-of-function mutations and secondary suppressor mutations that either attenuated or abolished the constitutive activity, suggesting the presence of counteracting selective pressures. Our studies demonstrated trade-offs between high Mrr1 activity, which confers resistance to the antifungal fluconazole, host factors, and bacterial products through its regulation of MDR1, and resistance to hydrogen peroxide, a reactive oxygen species produced in the neutrophilic environment associated with this infection. This inverse correlation between high Mrr1 activity and hydrogen peroxide resistance was observed in multiple Candida species and in serially collected populations from this individual over 3 years. These data lead us to propose that dynamic or variable selective pressures can be reflected in population genomics and that these dynamics can complicate the drug resistance profile of the population.IMPORTANCE Understanding microbial evolution within patients is critical for managing chronic infections and understanding host-pathogen interactions. Here, our analysis of multiple MRR1 alleles in isolates from a single Clavispora (Candida) lusitaniae infection revealed the selection for both high and low Mrr1 activity. Our studies reveal trade-offs between high Mrr1 activity, which confers resistance to the commonly used antifungal fluconazole, host antimicrobial peptides, and bacterial products, and resistance to hydrogen peroxide. This work suggests that spatial or temporal differences within chronic infections can support a large amount of dynamic and parallel evolution and that Mrr1 activity is under both positive and negative selective pressure to balance different traits that are important for microbial survival.
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Affiliation(s)
- Elora G Demers
- Department of Microbiology and Immunology, Geisel School of Medicine at Dartmouth, Hanover, New Hampshire, USA
| | - Jason E Stajich
- Department of Microbiology & Plant Pathology and Institute for Integrative Genome Biology, University of California-Riverside, Riverside, California, USA
| | - Alix Ashare
- Dartmouth-Hitchcock Medical Center, Section of Pulmonary and Critical Care Medicine, Lebanon, New Hampshire, USA
| | - Patricia Occhipinti
- Department of Microbiology and Immunology, Geisel School of Medicine at Dartmouth, Hanover, New Hampshire, USA
| | - Deborah A Hogan
- Department of Microbiology and Immunology, Geisel School of Medicine at Dartmouth, Hanover, New Hampshire, USA
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128
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Chemical Profile and Bioactivities of Extracts from Edible Plants Readily Available in Portugal. Foods 2021; 10:foods10030673. [PMID: 33809865 PMCID: PMC8004287 DOI: 10.3390/foods10030673] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2021] [Revised: 03/16/2021] [Accepted: 03/18/2021] [Indexed: 12/14/2022] Open
Abstract
Plant extracts have been proposed as alternative biocides and antioxidants to be included in a variety of food products. In this work, to assess the potential of rosemary, lemon balm, basil, tarragon, sage, and spearmint to be used as food additives, the chemical profiles and bioactivities of such plant extracts were studied. Furthermore, to evaluate the influence of extraction methods and solvents on the chemical characteristics and bioactivities of the plant extracts, two extraction methods (solid-liquid and Soxhlet extraction) and two solvents (water and ethanol 70% (v/v)) were tested for each plant. Groupwise summary statistics were calculated by plant, extraction method, and solvent, and linear models were built to assess the main effects of those terms and their interactions on the chemical characteristics and bioactivities of the extracts. The results revealed that all factors-type of plant, extraction method and solvent-have influence on the chemical profile and antioxidant activity of the resultant extracts. Interactions between factors were also observed. Hydroethanolic Soxhlet extracts presented the least potential as biopreservatives due to their low phenolic content and reduced antioxidant capacity. Oppositely, aqueous Soxhlet extracts and hydroethanolic solid-liquid extracts showed high contents in phenolic compounds and high antioxidant activities. In particular, the hydroethanolic solid-liquid extracts of lemon balm, spearmint, and sage presented the highest phenolic and flavonoid contents, accompanied by a high antioxidant activity, and they revealed antimicrobial activity against four pathogens (S. enterica ser. Typhimurium, E. coli, L. monocytogenes and S. aureus). These results demonstrate the potential of these natural resources to be incorporated as bioactive preservatives in foods or their packaging.
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129
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Benzenetriol-Derived Compounds against Citrus Canker. Molecules 2021; 26:molecules26051436. [PMID: 33800893 PMCID: PMC7961829 DOI: 10.3390/molecules26051436] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2021] [Revised: 03/01/2021] [Accepted: 03/02/2021] [Indexed: 11/17/2022] Open
Abstract
In order to replace the huge amounts of copper salts used in citrus orchards, alternatives have been sought in the form of organic compounds of natural origin with activity against the causative agent of citrus canker, the phytopathogen Xanthomonas citri subsp. Citri. We synthesized a series of 4-alkoxy-1,2-benzene diols (alkyl-BDOs) using 1,2,4-benzenetriol (BTO) as a starting material through a three-step synthesis route and evaluated their suitability as antibacterial compounds. Our results show that alkyl ethers derived from 1,2,4-benzenetriol have bactericidal activity against X. citri, disrupting the bacterial cell membrane within 15 min. Alkyl-BDOs were also shown to remain active against the bacteria while in solution, and presented low toxicity to (human) MRC-5 cells. Therefore, we have demonstrated that 1,2,4-benzenetriol—a molecule that can be obtained from agricultural residues—is an adequate precursor for the synthesis of new compounds with activity against X. citri.
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130
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Elyass ME, Mahdi AA, Semeih AE, Eltaib FI, Attitalla IH. Exploratory investigation on the antibacterial effect of antimicrobial peptides of four mammalian plasmas. Microb Pathog 2021; 156:104839. [PMID: 33689814 DOI: 10.1016/j.micpath.2021.104839] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2020] [Revised: 01/05/2021] [Accepted: 02/22/2021] [Indexed: 11/30/2022]
Abstract
Antimicrobial peptides (AMPs) are presently being revisited as promising potential antimicrobial combat agents. Acquisition of resistance to AMPs is very rare compared to conventional antibiotics as they kill microbes by direct disruption of cellular components including the microbial membrane and DNA. In this study four sources of mammalian plasma (human, bovine, caprine and ovine) were explored for presence and effectiveness of antimicrobial peptides by the spot-on-lawn method, followed by the agar well diffusion assay to confirm their antibacterial activity. This was followed by determination of their minimum inhibitory concentrations (MIC) and minimum bactericidal concentration (MBC) by the broth macrodilusion method. The MICs were compared to those produced by the antibiotics Ampicillin, Amoxicillin, Doxycycline and Metronidazole. All four plasma types exhibited antibacterial activity in their native form (plasmaN) or in presence of added pepsin (plasmap). The highest antibacterial activity was shown by ovine plasmap against Klebsiella pneumoniae (MIC at dilution of 1:128), while least activity (MIC at dilution of 1:2) was shown by bovine plasmap and ovine plasmaN against K. pneumoniae, ovine plasmaN against E. coli, and ovine plasmap against Staph. aureus. All plasma sources achieved bactericidal effect. Activity of ovine plasmaN against K. pneumoniae was higher than that due to Ampilcillin, Amoxicillin, Doxycycline or Metronidazole. The least antibacterial activity was achieved by Ampicillin against K. pneumoniae, E. coli and Bacillus subtilis. Metronidazole had no effect on any of the four bacteria tested. These results indicate that AMPs hold great promise as a valuable renewed tool in the control of pathogenic microbes.
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Affiliation(s)
- Mona E Elyass
- National Center for Research, Khartoum, Sudan; Omar Al-Mukhtar University, Faculty of Medical Technology, Box 919, Al-Bayda, Libya
| | - Ahmed A Mahdi
- Omar Al-Mukhtar University, Faculty of Medical Technology, Box 919, Al-Bayda, Libya
| | | | | | - Idrerss H Attitalla
- Omar Al-Mukhtar University, Faculty of Science, Department of Microbiology, Box 919, Al-Bayda, Libya; Omar Al-Mukhtar University, Faculty of Medical Technology, Box 919, Al-Bayda, Libya.
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131
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Isaia HA, Pinilla CMB, Brandelli A. Evidence that protein corona reduces the release of antimicrobial peptides from polymeric nanocapsules in milk. Food Res Int 2021; 140:110074. [PMID: 33648295 DOI: 10.1016/j.foodres.2020.110074] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2020] [Revised: 11/15/2020] [Accepted: 12/22/2020] [Indexed: 12/23/2022]
Abstract
The antimicrobial peptide produced by Bacillus velesensis P34 has a broad activity against Gram-positive bacteria, showing potential as natural food preservative. In this work, nanocapsules (NCs) containing the peptide P34 were produced using the polymers poly-ε-caprolactone (PCL) or Eudragit RS-100 (EUD), and their antimicrobial activities were assessed evaluating L. monocytogenes growth in synthetic media, milk and isolated milk proteins. As results, cationic and anionic nanocapsules were obtained, with zeta potential ranging from +15 to +28 mV for EUD and around -19 mV for PCL, and average diameter in the range of 104-130 nm and 224-245 nm, respectively. In the antimicrobial tests, only the P34-EUD NCs presented activity against L. monocytogenes in BHI broth, possibly due to the EUD high swelling and permeability properties, as compared with PCL. In whole and skimmed milk, the P34-EUD NCs caused no inhibition of L. monocytogenes growth, due to a possible interaction of casein proteins with the NCs surface resulting in protein corona formation, which interfered with the antimicrobial peptide release. Therefore, the application of polymeric NCs as antimicrobial delivery systems in foods could be limited by the polymer type, and the adhesion of specific matrix proteins that could form protein corona, reducing the bioactive compound release.
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Affiliation(s)
- Henrique Ataide Isaia
- Laboratório de Bioquímica e Microbiologia Aplicada, Departamento de Ciência de Alimentos, Universidade Federal do Rio Grande do Sul, Porto Alegre, Brazil
| | - Cristian Mauricio Barreto Pinilla
- Laboratório de Bioquímica e Microbiologia Aplicada, Departamento de Ciência de Alimentos, Universidade Federal do Rio Grande do Sul, Porto Alegre, Brazil
| | - Adriano Brandelli
- Laboratório de Bioquímica e Microbiologia Aplicada, Departamento de Ciência de Alimentos, Universidade Federal do Rio Grande do Sul, Porto Alegre, Brazil.
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132
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Identification and characterization of a novel circular bacteriocin, bacicyclicin XIN-1, from Bacillus sp. Xin1. Food Control 2021. [DOI: 10.1016/j.foodcont.2020.107696] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
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133
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Belgacem I, Li Destri Nicosia MG, Pangallo S, Abdelfattah A, Benuzzi M, Agosteo GE, Schena L. Pomegranate Peel Extracts as Safe Natural Treatments to Control Plant Diseases and Increase the Shelf-Life and Safety of Fresh Fruits and Vegetables. PLANTS (BASEL, SWITZERLAND) 2021; 10:453. [PMID: 33673670 PMCID: PMC7997167 DOI: 10.3390/plants10030453] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/12/2021] [Revised: 02/20/2021] [Accepted: 02/23/2021] [Indexed: 11/16/2022]
Abstract
Although the Green Revolution was a milestone in agriculture, it was accompanied by intensive use of synthetic pesticides, which has raised serious concerns due to their impact on human and environmental health. This is increasingly stimulating the search for safer and more eco-friendly alternative means to control plant diseases and prevent food spoilage. Among the proposed alternatives, pomegranate peel extracts (PPEs) are very promising because of their high efficacy. In the present review, we discuss the complex mechanisms of action that include direct antimicrobial activity and induction of resistance in treated plant tissues and highlight the importance of PPE composition in determining their activity. The broad spectrum of activity, wide range of application and high efficiency of PPEs against bacterial, fungal and viral plant pathogens suggest a potential market not only restricted to organic production but also integrated farming systems. Considering that PPEs are non-chemical by-products of the pomegranate industry, they are perceived as safe by the public and may be integrated in circular economy strategies. This will likely encourage agro-pharmaceutical industries to develop commercial formulations and speed up the costly process of registration.
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Affiliation(s)
- Imen Belgacem
- Dipartimento di Agraria, Università Mediterranea, 89122 Reggio Calabria, Italy; (I.B.); (M.G.L.D.N.); (S.P.); (G.E.A.)
| | - Maria G. Li Destri Nicosia
- Dipartimento di Agraria, Università Mediterranea, 89122 Reggio Calabria, Italy; (I.B.); (M.G.L.D.N.); (S.P.); (G.E.A.)
| | - Sonia Pangallo
- Dipartimento di Agraria, Università Mediterranea, 89122 Reggio Calabria, Italy; (I.B.); (M.G.L.D.N.); (S.P.); (G.E.A.)
| | - Ahmed Abdelfattah
- Institute of Environmental Biotechnology, Graz University of Technology, A-8010 Graz, Austria;
| | - Massimo Benuzzi
- BIOGARD, Division of CBC (Europe) srl, 24050 Bergamo, Italy;
| | - Giovanni E. Agosteo
- Dipartimento di Agraria, Università Mediterranea, 89122 Reggio Calabria, Italy; (I.B.); (M.G.L.D.N.); (S.P.); (G.E.A.)
| | - Leonardo Schena
- Dipartimento di Agraria, Università Mediterranea, 89122 Reggio Calabria, Italy; (I.B.); (M.G.L.D.N.); (S.P.); (G.E.A.)
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134
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GC-MS Characterization of Antibacterial, Antioxidant, and Antitrypanosomal Activity of Syzygium aromaticum Essential Oil and Eugenol. EVIDENCE-BASED COMPLEMENTARY AND ALTERNATIVE MEDICINE 2021; 2021:6663255. [PMID: 33688364 PMCID: PMC7914077 DOI: 10.1155/2021/6663255] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/06/2020] [Revised: 01/31/2021] [Accepted: 02/07/2021] [Indexed: 02/07/2023]
Abstract
Syzygium aromaticum has a diversity of biological activities due to the chemical compounds found in its plant products such as total phenolic compounds and flavonoids. The present work describes the chemical analysis and antimicrobial, antioxidant, and antitrypanosomal activity of the essential oil of S. aromaticum. Eugenol (53.23%) as the major compound was verified by gas chromatography-mass spectrometry. S. aromaticum essential oil was more effective against S. aureus (MIC 50 μg/mL) than eugenol (MIC 250 μg/mL). Eugenol presented higher antioxidant activity than S. aromaticum essential oil, with an EC50 of 12.66 and 78.98 µg/mL, respectively. S. aromaticum essential oil and eugenol exhibited Trypanosoma cruzi inhibitory activity, with IC50 of 28.68 ± 1.073 and 31.97 ± 1.061 μg/mL against epimastigotes and IC50 of 64.51 ± 1.658 and 45.73 ± 1.252 μg/mL against intracellular amastigotes, respectively. Both compounds presented low cytotoxicity, with S. aromaticum essential oil displaying 15.5-fold greater selectivity for the parasite than the cells. Nitrite levels in T. cruzi-stimulated cells were reduced by essential oil (47.01%; p = 0.002) and eugenol (48.05%; p = 0.003) treatment. The trypanocidal activity of S. aromaticum essential oil showed that it is reasonable to use it in future research in the search for new therapeutic alternatives for trypanosomiasis.
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135
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Adeleke BS, Babalola OO. Pharmacological Potential of Fungal Endophytes Associated with Medicinal Plants: A Review. J Fungi (Basel) 2021; 7:147. [PMID: 33671354 PMCID: PMC7922420 DOI: 10.3390/jof7020147] [Citation(s) in RCA: 36] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2021] [Revised: 02/01/2021] [Accepted: 02/02/2021] [Indexed: 12/13/2022] Open
Abstract
Endophytic microbes are microorganisms that colonize the intracellular spaces within the plant tissues without exerting any adverse or pathological effects. Currently, the world population is facing devastating chronic diseases that affect humans. The resistance of pathogens to commercial antibiotics is increasing, thus limiting the therapeutic potential and effectiveness of antibiotics. Consequently, the need to search for novel, affordable and nontoxic natural bioactive compounds from endophytic fungi in developing new drugs with multifunction mechanisms to meet human needs is essential. Fungal endophytes produce invaluable bioactive metabolic compounds beneficial to humans with antimicrobial, anticancer, antidiabetic, anti-inflammatory, antitumor properties, etc. Some of these bioactive compounds include pestacin, taxol, camptothecin, ergoflavin, podophyllotoxin, benzopyran, isopestacin, phloroglucinol, tetrahydroxy-1-methylxanthone, salidroside, borneol, dibenzofurane, methyl peniphenone, lipopeptide, peniphenone etc. Despite the aforementioned importance of endophytic fungal metabolites, less information is available on their exploration and pharmacological importance. Therefore, in this review, we shall elucidate the fungal bioactive metabolites from medicinal plants and their pharmacological potential.
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Affiliation(s)
| | - Olubukola Oluranti Babalola
- Food Security and Safety Niche Area, Faculty of Natural and Agricultural Sciences, North-West University, Private Bag X2046, Mmabatho 2735, South Africa;
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136
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Xu MM, Kaur M, Pillidge CJ, Torley PJ. Microbial biopreservatives for controlling the spoilage of beef and lamb meat: their application and effects on meat quality. Crit Rev Food Sci Nutr 2021; 62:4571-4592. [PMID: 33533634 DOI: 10.1080/10408398.2021.1877108] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
Abstract
Biopreservation is a recognized natural method for controlling the growth of undesirable bacteria on fresh meat. It offers the potential to inhibit spoilage bacteria and extend meat shelf-life, but this aspect has been much less studied compared to using the approach to target pathogenic bacteria. This review provides comprehensive information on the application of biopreservatives of microbial origin, mainly bacteriocins and protective cultures, in relation to bacterial spoilage of beef and lamb meat. The sensory effect of these biopreservatives, an aspect that often receives less attention in microbiological studies, is also reviewed. Microbial biopreservatives were found to be able to retard the growth of the major meat spoilage bacteria, Brochothrix thermosphacta, Pseudomonas spp., and Enterobacteriaceae. Their addition did not have any discernible negative impact on the sensory properties of meat, whether assessed by human sensory panels or instrumental and chemical analyses. Although results are promising, the concept of biopreservation for controlling spoilage bacteria on fresh meat is still in its infancy. Studies in this area are still lacking, especially for lamb. Biopreservatives need more testing under conditions representative of commercial meat production, along with studies of any possible sensory effects, in order to validate their potential for large-scale industrial applications.
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Affiliation(s)
- Michelle M Xu
- Biosciences and Food Technology, School of Science, RMIT University, Melbourne, Australia
| | - Mandeep Kaur
- Biosciences and Food Technology, School of Science, RMIT University, Melbourne, Australia
| | - Christopher J Pillidge
- Biosciences and Food Technology, School of Science, RMIT University, Melbourne, Australia
| | - Peter J Torley
- Biosciences and Food Technology, School of Science, RMIT University, Melbourne, Australia
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137
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Cao Y, Liu J, Zhu W, Qin N, Ren X, Zhu B, Xia X. Impact of dietary components on enteric infectious disease. Crit Rev Food Sci Nutr 2021; 62:4010-4035. [PMID: 33455435 DOI: 10.1080/10408398.2021.1871587] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
Abstract
Diets impact host health in multiple ways and an unbalanced diet could contribute to the initiation or progression of a variety of diseases. Although a wealth of information exists on the connections between diet and chronic metabolic diseases such as cardiovascular disease, diabetes mellitus, etc., how diet influences enteric infectious disease still remain underexplored. The review summarizes the current findings on the link between various dietary components and diverse enteric infectious diseases. Dietary ingredients discussed include macronutrients (carbohydrates, lipids, proteins), micronutrients (vitamins, minerals), and other dietary ingredients (phytonutrients and probiotic supplements). We first describe the importance of enteric infectious diseases and the direct and indirect relationship between diet and enteric infectious diseases. Then we discuss the effects of different dietary components on the susceptibility to or progression of enteric infectious disease. Finally, we delineate current knowledge gap and highlighted future research directions. The literature review revealed that different dietary components affect host resistance to enteric infections through a variety of mechanisms. Dietary components may directly inhibit or bind to enteric pathogens, or indirectly influence enteric infections through modulating immune function and gut microbiota. Elucidating the unique repercussions of different diets on enteric infections in this review may help provide dietary guidelines or design dietary interventions to prevent or alleviate enteric infectious diseases.
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Affiliation(s)
- Yu Cao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.,National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning, China
| | - Jiaxiu Liu
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning, China
| | - Wenxiu Zhu
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning, China
| | - Ningbo Qin
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning, China
| | - Xiaomeng Ren
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning, China
| | - Beiwei Zhu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.,National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning, China
| | - Xiaodong Xia
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning, China
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138
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Tian Y, Cai R, Yue T, Gao Z, Yuan Y, Wang Z. Application of nanostructures as antimicrobials in the control of foodborne pathogen. Crit Rev Food Sci Nutr 2021; 62:3951-3968. [PMID: 33427486 DOI: 10.1080/10408398.2021.1871586] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Abstract
Foodborne pathogens are the main cause of human foodborne diseases and pose a serious threat to food safety. The control of them has always been a significant issue in food industry. With good biocompatibility and stability, nanomaterials display excellent bactericidal properties against many kinds of bacteria. In this review, the generation and application of nanostructures as antibacterial in the control of foodborne pathogens was summarized. The antibacterial effects of photocatalytic and contact bacteriostatic nanomaterials agents were mainly introduced. The influence factors and mechanisms of nanomaterials on the inactivation of foodborne pathogens were displayed. The photocatalytic nanostructured bacteriostatic agents can produce reactive oxygen species (ROS) and lead to charge transfer, which result in damaging of cell wall and leakage of small molecules under light irradiation. In addition, metals and metal oxide nanoparticles can kill bacterial cells by releasing metal ions, forming ROS and electrostatic interaction with cell membrane. Besides, the synergistic action of nanoparticles with natural antibacterial agents can improve the stability of these agents and their bactericidal performance. These current researches provided a broader idea for the control of microorganisms in food.
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Affiliation(s)
- Yu Tian
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, China.,Ministry of Agriculture, Laboratory of Quality & Safety Risk Assessment for Agro-products (YangLing), Yangling, Shaanxi, China.,National Engineering Research Center of Agriculture Integration Test (Yangling), Yangling, Shaanxi, China
| | - Rui Cai
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, China.,Ministry of Agriculture, Laboratory of Quality & Safety Risk Assessment for Agro-products (YangLing), Yangling, Shaanxi, China.,National Engineering Research Center of Agriculture Integration Test (Yangling), Yangling, Shaanxi, China
| | - Tianli Yue
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, China.,Ministry of Agriculture, Laboratory of Quality & Safety Risk Assessment for Agro-products (YangLing), Yangling, Shaanxi, China.,National Engineering Research Center of Agriculture Integration Test (Yangling), Yangling, Shaanxi, China
| | - Zhenpeng Gao
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, China.,Ministry of Agriculture, Laboratory of Quality & Safety Risk Assessment for Agro-products (YangLing), Yangling, Shaanxi, China.,National Engineering Research Center of Agriculture Integration Test (Yangling), Yangling, Shaanxi, China
| | - Yahong Yuan
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, China.,Ministry of Agriculture, Laboratory of Quality & Safety Risk Assessment for Agro-products (YangLing), Yangling, Shaanxi, China.,National Engineering Research Center of Agriculture Integration Test (Yangling), Yangling, Shaanxi, China
| | - Zhouli Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, China.,Ministry of Agriculture, Laboratory of Quality & Safety Risk Assessment for Agro-products (YangLing), Yangling, Shaanxi, China.,National Engineering Research Center of Agriculture Integration Test (Yangling), Yangling, Shaanxi, China
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139
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Soares WNC, Lira GPO, Santos CS, Dias GN, Pimenta AS, Pereira AF, Benício LDM, Rodrigues GSO, Amora SSA, Alves ND, Feijó FMC. Pyroligneous acid from Mimosa tenuiflora and Eucalyptus urograndis as an antimicrobial in dairy goats. J Appl Microbiol 2021; 131:604-614. [PMID: 33342017 DOI: 10.1111/jam.14977] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2020] [Revised: 11/09/2020] [Accepted: 12/16/2020] [Indexed: 11/28/2022]
Abstract
AIMS To evaluate the applicability of the Mimosa tenuiflora and Eucalyptus urograndis pyroligneous acids (PAs) as alternative antiseptics in dairy goats. METHODS AND RESULTS Cytotoxicity was evaluated in vitro using bacteria, as well as in vivo using goats, and the influence of PAs on the physicochemical parameters of fresh milk were examined. The cytotoxicity of PAs was evaluated in terms of morphology, cell viability and metabolic activity of goat tegumentary cells. The PA of M. tenuiflora had results similar to those of 2% iodine. For the in vitro tests, strains of Staphylococcus aureus, Escherichia coli and Pseudomonas aeruginosa were used with the well technique, demonstrating inhibition halos greater than 9 mm. In the in vivo test, 15 animals were used per phase of the experiment, and the plate counting technique showed that there was antiseptic action of both extracts, with emphasis on the M. tenuiflora PA. Physicochemical analysis of the milk showed that neither PAs interfered with its physical-chemical parameters. CONCLUSIONS The PA of M. tenuiflora presented potential as an alternative antiseptic in dairy goats. SIGNIFICANCE AND IMPACT OF THE STUDY This study demonstrates the use of PA as an antimicrobial agent in animals.
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Affiliation(s)
- W N C Soares
- Laboratory of Veterinary Microbiology, Center of Agrarian Sciences, Federal Rural University of the Semi-Arid Region, Mossoró, Rio Grande do Norte, Brazil
| | - G P O Lira
- Laboratory of Animal Biotechnology, Center for Biological and Health Sciences, Federal Rural University of Semi-arid Region, UFERSA, Mossoró, RN, Brazil
| | - C S Santos
- Laboratory of Veterinary Microbiology, Center of Agrarian Sciences, Federal Rural University of the Semi-Arid Region, Mossoró, Rio Grande do Norte, Brazil
| | - G N Dias
- Laboratory of Veterinary Microbiology, Center of Agrarian Sciences, Federal Rural University of the Semi-Arid Region, Mossoró, Rio Grande do Norte, Brazil
| | - A S Pimenta
- Forest Engineering, Master Program in Forest Sciences, Agricultural Sciences Unit, Agricultural School of Jundiaí, Federal University of Rio Grande do Norte, UFRN, Jundiai, RN, Brazil
| | - A F Pereira
- Laboratory of Animal Biotechnology, Center for Biological and Health Sciences, Federal Rural University of Semi-arid Region, UFERSA, Mossoró, RN, Brazil
| | - L D M Benício
- Laboratory of Veterinary Microbiology, Center of Agrarian Sciences, Federal Rural University of the Semi-Arid Region, Mossoró, Rio Grande do Norte, Brazil
| | - G S O Rodrigues
- Laboratory of Veterinary Microbiology, Center of Agrarian Sciences, Federal Rural University of the Semi-Arid Region, Mossoró, Rio Grande do Norte, Brazil
| | - S S A Amora
- Laboratory of Food Tecnology, Center of Agrarian Sciences, Federal Rural University of Semi-arid Region, Mossoró, Rio Grande do Norte, Brazil
| | - N D Alves
- Laboratory of Veterinary Microbiology, Center of Agrarian Sciences, Federal Rural University of the Semi-Arid Region, Mossoró, Rio Grande do Norte, Brazil
| | - F M C Feijó
- Laboratory of Veterinary Microbiology, Center of Agrarian Sciences, Federal Rural University of the Semi-Arid Region, Mossoró, Rio Grande do Norte, Brazil
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140
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Özogul Y, Özogul F, Kulawik P. The antimicrobial effect of grapefruit peel essential oil and its nanoemulsion on fish spoilage bacteria and food-borne pathogens. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110362] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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141
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Bertéli MBD, Barros L, Reis FS, Ferreira ICFR, Glamočlija J, Soković M, Valle JSD, Linde GA, Ruiz SP, Colauto NB. Antimicrobial activity, chemical composition and cytotoxicity of Lentinus crinitus basidiocarp. Food Funct 2021; 12:6780-6792. [PMID: 34109332 DOI: 10.1039/d1fo00656h] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Abstract
Lentinus crinitus (L.) Fr. (Basidiomycota: Polyporales) is a wild mushroom with several biotechnological applications; however, there are few studies on its chemical composition and antimicrobial activity. Therefore, this study aims to evaluate the chemical composition, cytotoxicity, and antimicrobial activity of L. crinitus basidiocarp. For that, its nutritional value (AOAC procedures) and its composition in some hydrophilic and lipophilic compounds (chromatographic techniques) were assessed. Moreover, the potential hepatotoxic effects were evaluated using a primary cell culture obtained from porcine liver, and its growth inhibitory capacity was also evaluated against four human tumour cell lines (spectrophotometric assays). The antimicrobial activity was evaluated by microdilution against eight bacteria and fungi. The basidiocarp has a high content of carbohydrates and, therefore, a relatively high energetic value. It is also rich in soluble sugars, β-tocopherol, phenolic acids, mainly p-hydroxybenzoic acid, and organic acids, mainly malic acid. L. crinitus did not show cytotoxicity in non-tumour cells, but it did not inhibit the growth of human tumour cell lines either. The basidiocarp has a wide antimicrobial activity, inhibiting the growth of different species of bacteria and fungi. It showed minimum bactericidal and fungicidal concentration values similar to or lower than those verified by commercial antibiotics or food additives used as preservatives. The antimicrobial activity was more evident against Listeria monocytogenes, Salmonella enterica, and Penicillium ochrochloron, followed by Aspergillus ochraceus and Trichoderma viride, when compared to the controls. The results obtained in this study showed that L. crinitus basidiocarp has great potential to be used by the industry without toxicity risks.
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142
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Trujillo-Mayol I, Casas-Forero N, Pastene-Navarrete E, Lima Silva F, Alarcón-Enos J. Fractionation and Hydrolyzation of Avocado Peel Extract: Improvement of Antibacterial Activity. Antibiotics (Basel) 2020; 10:antibiotics10010023. [PMID: 33396588 PMCID: PMC7824035 DOI: 10.3390/antibiotics10010023] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2020] [Revised: 12/12/2020] [Accepted: 12/14/2020] [Indexed: 11/16/2022] Open
Abstract
Avocado Hass (Persea americana Mill) peel extract (APE) has the potential as a natural ingredient to substitute for chemical preservatives. The objectives of this study were to assess the phytochemical composition by high-performance liquid chromatography-quadrupole time-of-flight mass/mass spectrometry (HPLC-qTOF-MS/MS), total phenolic content (TPC), proanthocyanidin (PAC) content, and antioxidant activity of the APE, the organic fraction (OF), the aqueous fraction (AF), and the acid-microwave hydrolyzed APE (HAPE), on the antibacterial activity (ABA). The results indicated that APE and OF contained (p ˂ 0.05) a higher phenolic composition and antioxidant activity than AF and HAPE. The ABA specified that Pseudomonas aeruginosa and Bacillus cereus were inhibited by all the extracts (minimal inhibitory concentration-MIC ≥ 500 µg/mL), Staphylococcus aureus was only significantly inhibited by APE (≥750 µg/mL), the same MIC was observed for the OF on Salmonella spp. and Listeria monocytogenes. The HAPE increased the inhibitory efficiency up to 25% on Escherichia coli and Salmonella spp. (MIC ≥ 750 µg/mL), and 83.34% on L. monocytogenes (MIC ≥ 125 µg/mL) compared to APE (MIC ≥ 750 µg/mL). Also, HAPE inhibited the biofilm formation at the lowest concentration (125 µg/mL); meanwhile, the biofilm disruption showed to be concentration-time-dependent (p ˃ 0.05) compared to amoxicillin. In conclusion, the fractionation and hydrolyzation of APE improved the ABA; thus, those strategies are useful to design new antimicrobial compounds.
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Affiliation(s)
- Igor Trujillo-Mayol
- Food Engineering Department, Health and Food Science Faculty, Universidad del Bío-Bío, Av. Andrés Bello 720, PO Box 447, Chillan 3780000, Chile; (I.T.-M.); (N.C.-F.)
| | - Nidia Casas-Forero
- Food Engineering Department, Health and Food Science Faculty, Universidad del Bío-Bío, Av. Andrés Bello 720, PO Box 447, Chillan 3780000, Chile; (I.T.-M.); (N.C.-F.)
| | - Edgar Pastene-Navarrete
- Laboratory of Synthesis and Biotransformation of Natural Products, Faculty of Science, Universidad del Bío-Bío, Av. Andrés Bello 720, PO Box 447, Chillan 3780000, Chile;
| | - Fabiana Lima Silva
- Laboratory of Synthesis and Biotransformation of Natural Products, Faculty of Science, Universidad del Bío-Bío, Av. Andrés Bello 720, PO Box 447, Chillan 3780000, Chile;
- Institute of Health Sciences, Universidade Paulista, São Paulo 13565-905, Brazil;
| | - Julio Alarcón-Enos
- Laboratory of Synthesis and Biotransformation of Natural Products, Faculty of Science, Universidad del Bío-Bío, Av. Andrés Bello 720, PO Box 447, Chillan 3780000, Chile;
- Faculty of Basic Sciences, Universidad del Bío-Bío Campus Fernando May, Av. Andrés Bello 720, Chillan 3800708, Chile
- Correspondence: ; Tel.: +56-042-2463049
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143
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Ahmed S, Sameen DE, Lu R, Li R, Dai J, Qin W, Liu Y. Research progress on antimicrobial materials for food packaging. Crit Rev Food Sci Nutr 2020; 62:3088-3102. [DOI: 10.1080/10408398.2020.1863327] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Saeed Ahmed
- College of Food Science, Sichuan Agricultural University, Ya’an, China
| | - Dur E. Sameen
- College of Food Science, Sichuan Agricultural University, Ya’an, China
| | - Rui Lu
- College of Food Science, Sichuan Agricultural University, Ya’an, China
| | - Rui Li
- College of Food Science, Sichuan Agricultural University, Ya’an, China
| | - Jianwu Dai
- College of Mechanical and Electrical Engineering, Sichuan Agricultural University, Ya’an, China
| | - Wen Qin
- College of Food Science, Sichuan Agricultural University, Ya’an, China
| | - Yaowen Liu
- College of Food Science, Sichuan Agricultural University, Ya’an, China
- California NanoSystems Institute, University of California, Los Angeles, CA, USA
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144
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Bensid A, El Abed N, Houicher A, Regenstein JM, Özogul F. Antioxidant and antimicrobial preservatives: Properties, mechanism of action and applications in food – a review. Crit Rev Food Sci Nutr 2020; 62:2985-3001. [DOI: 10.1080/10408398.2020.1862046] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
Affiliation(s)
- Abdelkader Bensid
- Department of Agronomy, Faculty of Natural Sciences and Life, Ziane Achour University, Djelfa, Algeria
| | - Nariman El Abed
- Laboratory of Protein Engineering and Bioactive Molecules (LIP-MB), National Institute of Applied Sciences and Technology (INSAT), University of Carthage, Tunis, Tunisia
| | - Abderrahmane Houicher
- Department of Agriculture, Faculty of Science, Laghouat University, Laghouat, Algeria
| | - Joe M. Regenstein
- Department of Food Science, Cornell University, Ithaca, New York, USA
| | - Fatih Özogul
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Adana, Turkey
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145
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Yang S, Li J, Aweya JJ, Yuan Z, Weng W, Zhang Y, Liu GM. Antimicrobial mechanism of Larimichthys crocea whey acidic protein-derived peptide (LCWAP) against Staphylococcus aureus and its application in milk. Int J Food Microbiol 2020; 335:108891. [DOI: 10.1016/j.ijfoodmicro.2020.108891] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2020] [Revised: 08/19/2020] [Accepted: 09/06/2020] [Indexed: 12/16/2022]
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146
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Characterization and antibacterial action mode of bacteriocin BMP32r and its application as antimicrobial agent for the therapy of multidrug-resistant bacterial infection. Int J Biol Macromol 2020; 164:845-854. [DOI: 10.1016/j.ijbiomac.2020.07.192] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2020] [Revised: 07/17/2020] [Accepted: 07/17/2020] [Indexed: 02/06/2023]
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147
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Bancalari E, Martelli F, Bernini V, Neviani E, Gatti M. Bacteriostatic or bactericidal? Impedometric measurements to test the antimicrobial activity of Arthrospira platensis extract. Food Control 2020. [DOI: 10.1016/j.foodcont.2020.107380] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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148
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Verdú S, Ruiz-Rico M, Perez AJ, Barat JM, Talens P, Grau R. Toxicological implications of amplifying the antibacterial activity of gallic acid by immobilisation on silica particles: A study on C. elegans. ENVIRONMENTAL TOXICOLOGY AND PHARMACOLOGY 2020; 80:103492. [PMID: 32941999 DOI: 10.1016/j.etap.2020.103492] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/15/2020] [Revised: 09/07/2020] [Accepted: 09/09/2020] [Indexed: 05/24/2023]
Abstract
Immobilisation of natural compounds on solid supports to amplify antimicrobial properties has reported successful results, but modifications to physico-chemical properties can also imply modifications from a toxicological viewpoint. This work aimed to study the immobilising process of gallic acid in the antibacterial activity of L. innocua and its toxicological properties in vivo using Caenorhabditis elegans. The experiment was based on obtaining the minimum bactericidal concentration for free and immobilised gallic acid by comparing lethality, locomotion behaviour, chemotaxis and thermal stress resistance on C.elegans at those concentrations. The results showed a lowering minimum bactericidal concentration and modifications to nematode responses. Increased lethality and velocity of movements was observed. Immobilisation increased the repellent effect of gallic acid with a negative chemotaxis index. Thermal stress resistance was also affected, with higher mortality for immobilised gallic acid compared to bare particles and free gallic acid. Thus despite evidencing a generalised increase in the toxicity of gallic acid in vivo, lowering the minimum bactericidal concentration allowed a bacterial reduction of 99 % with less than one third of mortality for the nematodes exposed to free gallic acid.
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Affiliation(s)
- Samuel Verdú
- Departamento de Tecnología de Alimentos, Universidad Politècnica de València, Spain.
| | - María Ruiz-Rico
- Departamento de Tecnología de Alimentos, Universidad Politècnica de València, Spain
| | - Alberto J Perez
- Departamento de Informática de Sistemas y Computadores, Universidad Politècnica de València, Spain
| | - José M Barat
- Departamento de Tecnología de Alimentos, Universidad Politècnica de València, Spain
| | - Pau Talens
- Departamento de Tecnología de Alimentos, Universidad Politècnica de València, Spain
| | - Raúl Grau
- Departamento de Tecnología de Alimentos, Universidad Politècnica de València, Spain
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149
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Chauhan R, Singh N, Pal GK, Goel G. Trending biocontrol strategies against Cronobacter sakazakii: A recent updated review. Food Res Int 2020; 137:109385. [DOI: 10.1016/j.foodres.2020.109385] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2020] [Revised: 05/27/2020] [Accepted: 06/02/2020] [Indexed: 12/29/2022]
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150
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Radulescu C, Buruleanu LC, Nicolescu CM, Olteanu RL, Bumbac M, Holban GC, Simal-Gandara J. Phytochemical Profiles, Antioxidant and Antibacterial Activities of Grape ( Vitis vinifera L.) Seeds and Skin from Organic and Conventional Vineyards. PLANTS (BASEL, SWITZERLAND) 2020; 9:E1470. [PMID: 33143382 PMCID: PMC7694017 DOI: 10.3390/plants9111470] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/28/2020] [Revised: 10/28/2020] [Accepted: 10/30/2020] [Indexed: 12/19/2022]
Abstract
The therapeutic benefits of extracts obtained from different red grape fractions were thoroughly studied, however, data regarding the comparison of phytochemical extracts prepared from the same varieties coming from organic versus conventional management systems are rather lacking. The present study aimed at comparing some of the phytochemical characteristics and antimicrobial activity of hydroalcoholic (50% v/v) extracts obtained from four varieties of red grapes cultivated respectively in organic and conventional vineyards. Total flavonoid content, total phenolic compounds, and antioxidant activity were determined by molecular absorption spectroscopy. Antimicrobial activity of the studied extracts was evaluated against common bacterial strains isolated from different habitats according to specific lab procedures. The analyses were performed in solid broths by applying the disk diffusion method, which allowed for the simultaneous determination of the spectrum of the sensitivity of the tested bacteria as well as the values of the minimum inhibition concentration (MIC). It was found that favorable antagonistic activities against the tested bacteria strains were exhibited by the hydroalcoholic extracts from the seeds of the organic varieties, respectively the skin of the conventional varieties.
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Affiliation(s)
- Cristiana Radulescu
- Faculty of Sciences and Arts, Valahia University of Targoviste, 130004 Targoviste, Romania
- Institute of Multidisciplinary Research for Science and Technology, Valahia University of Targoviste, 130004 Targoviste, Romania
| | - Lavinia Claudia Buruleanu
- Faculty of Environmental Engineering and Food Science, Valahia University of Targoviste, 130004 Targoviste, Romania
| | - Cristina Mihaela Nicolescu
- Institute of Multidisciplinary Research for Science and Technology, Valahia University of Targoviste, 130004 Targoviste, Romania
| | - Radu Lucian Olteanu
- Institute of Multidisciplinary Research for Science and Technology, Valahia University of Targoviste, 130004 Targoviste, Romania
| | - Marius Bumbac
- Faculty of Sciences and Arts, Valahia University of Targoviste, 130004 Targoviste, Romania
- Institute of Multidisciplinary Research for Science and Technology, Valahia University of Targoviste, 130004 Targoviste, Romania
| | - Georgeta Carmen Holban
- Doctoral School, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 011464 Bucharest, Romania;
| | - Jesus Simal-Gandara
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Food Science and Technology, University of Vigo—Ourense Campus, E-32004 Ourense, Spain
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