101
|
Nguyen QH, Nguyen HV, Vu THN, Chu-Ky S, Vu TT, Hoang H, Quach NT, Bui TL, Chu HH, Khieu TN, Sarter S, Li WJ, Phi QT. Characterization of Endophytic Streptomyces griseorubens MPT42 and Assessment of Antimicrobial Synergistic Interactions of its Extract and Essential Oil from Host Plant Litsea cubeba. Antibiotics (Basel) 2019; 8:E197. [PMID: 31661781 PMCID: PMC6963632 DOI: 10.3390/antibiotics8040197] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2019] [Revised: 10/16/2019] [Accepted: 10/25/2019] [Indexed: 11/21/2022] Open
Abstract
The present study aimed to evaluate the synergistic effects of the crude ethyl acetate extract (CEAE) from endophytic actinomycete MPT42 and essential oil (EO) of the same host plant Litsea cubeba. The isolate MPT42, exhibiting broad-spectrum antimicrobial activities and harboring all three antibiotic-related biosynthetic genes pks-I, pks-II, and nrps, was identified as Streptomycete griseorubens based on an analysis of the morphology, physiology, and 16S rDNA sequence. Minimum inhibitory concentrations (MICs) and the fractional inhibitory concentration index were used to estimate the synergistic effects of various combined ratios between CEAE or antibiotics (erythromycin, vancomycin) and EO toward 13 microbial strains including pathogens. L. cubeba fruit EO, showing the main chemical constituents of 36.0% citral, 29.6% carveol, and 20.5% limonene, revealed an active-low against tested microbes (MICs ≥ 600 μg/mL). The CEAE of S. griseorubens culture exhibited moderate-strong antimicrobial activities against microbes (MICs = 80-600 μg/mL). Analysis of the mechanism of action of EO on Escherichia coli ATCC 25922 found that bacterial cells were dead after 7 h of the EO treatment at 1 MIC (5.5 mg/mL), where 62% cells were permeabilized after 2 h and 3% of them were filament (length ≥ 6 μm). Combinations of CEAE, erythromycin, or vancomycin with EO led to significant synergistic antimicrobial effects against microbes with 4-16 fold reduction in MIC values when compared to their single use. Interestingly, the vancomycin-EO combinations exhibited a strong synergistic effect against five Gram-negative bacterial species. This could assume that the synergy was possibly due to increasing the cell membrane permeability by the EO acting on the bacterial cells, which allows the uptake and diffusion of antimicrobial substances inside the cell easily. These findings in the present study therefore propose a possible alternative to combat the emergence of multidrug-resistant microbes in veterinary and clinics.
Collapse
Affiliation(s)
- Quang Huy Nguyen
- Graduate University of Science and Technology (GUST), Vietnam Academy of Science and Technology (VAST), 18 Hoang Quoc Viet, Cau Giay, Hanoi 10000, Vietnam.
- University of Science and Technology of Hanoi (USTH), Vietnam Academy of Science and Technology (VAST), 18 Hoang Quoc Viet, Cau Giay, Hanoi 10000, Vietnam.
- Institute of Biotechnology, Vietnam Academy of Science and Technology, 18 Hoang Quoc Viet, Cau Giay, Hanoi 10000, Vietnam.
| | - Hai Van Nguyen
- School of Biotechnology and Food Technology, Hanoi University of Science and Technology, 1, Dai Co Viet, Hai Ba Trung, Hanoi 10000, Vietnam.
| | - Thi Hanh-Nguyen Vu
- Institute of Biotechnology, Vietnam Academy of Science and Technology, 18 Hoang Quoc Viet, Cau Giay, Hanoi 10000, Vietnam.
| | - Son Chu-Ky
- School of Biotechnology and Food Technology, Hanoi University of Science and Technology, 1, Dai Co Viet, Hai Ba Trung, Hanoi 10000, Vietnam.
| | - Thu Trang Vu
- School of Biotechnology and Food Technology, Hanoi University of Science and Technology, 1, Dai Co Viet, Hai Ba Trung, Hanoi 10000, Vietnam.
| | - Ha Hoang
- Institute of Biotechnology, Vietnam Academy of Science and Technology, 18 Hoang Quoc Viet, Cau Giay, Hanoi 10000, Vietnam.
| | - Ngoc Tung Quach
- Institute of Biotechnology, Vietnam Academy of Science and Technology, 18 Hoang Quoc Viet, Cau Giay, Hanoi 10000, Vietnam.
| | - Thi Lien Bui
- Institute of Biotechnology, Vietnam Academy of Science and Technology, 18 Hoang Quoc Viet, Cau Giay, Hanoi 10000, Vietnam.
| | - Hoang Ha Chu
- Institute of Biotechnology, Vietnam Academy of Science and Technology, 18 Hoang Quoc Viet, Cau Giay, Hanoi 10000, Vietnam.
- Graduate University of Science and Technology (GUST), Vietnam Academy of Science and Technology (VAST), 18 Hoang Quoc Viet, Cau Giay, Hanoi 10000, Vietnam.
| | - Thi Nhan Khieu
- Ministry of Education and Training, 49 Dai Co Viet, Hai Ba Trung, Hanoi 10000, Vietnam.
| | - Samira Sarter
- CIRAD, UMR ISEM, University Montpellier, F-34398 Montpellier, France.
- ISEM, Univ Montpellier, CNRS, EPHE, IRD, F-34398 Montpellier, France.
| | - Wen-Jun Li
- School of Life Sciences, Sun Yat-Sen University, Guangzhou 510275, China.
- Yunnan Institute of Microbiology, Yunnan University, Kunming 650091, China.
| | - Quyet-Tien Phi
- Institute of Biotechnology, Vietnam Academy of Science and Technology, 18 Hoang Quoc Viet, Cau Giay, Hanoi 10000, Vietnam.
- Graduate University of Science and Technology (GUST), Vietnam Academy of Science and Technology (VAST), 18 Hoang Quoc Viet, Cau Giay, Hanoi 10000, Vietnam.
| |
Collapse
|
102
|
Handayasari F, Suyatma NE, Nurjanah S. Physiochemical and antibacterial analysis of gelatin–chitosan edible film with the addition of nitrite and garlic essential oil by response surface methodology. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14265] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
| | - Nugraha Edhi Suyatma
- Department of Food Technology IPB University Bogor Indonesia
- Southeast Asian Food and Agricultural Science and Technology (SEAFAST) Center IPB University Bogor Indonesia
| | - Siti Nurjanah
- Department of Food Technology IPB University Bogor Indonesia
- Southeast Asian Food and Agricultural Science and Technology (SEAFAST) Center IPB University Bogor Indonesia
| |
Collapse
|
103
|
Foroutan F, McGuire J, Gupta P, Nikolaou A, Kyffin BA, Kelly NL, Hanna JV, Gutierrez-Merino J, Knowles JC, Baek SY, Velliou E, Carta D. Antibacterial Copper-Doped Calcium Phosphate Glasses for Bone Tissue Regeneration. ACS Biomater Sci Eng 2019; 5:6054-6062. [DOI: 10.1021/acsbiomaterials.9b01291] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
Affiliation(s)
| | | | | | | | | | - Nicole L. Kelly
- Department of Physics, University of Warwick, Coventry CV4 7AL, United Kingdom
| | - John V. Hanna
- Department of Physics, University of Warwick, Coventry CV4 7AL, United Kingdom
| | | | - Jonathan C. Knowles
- Division of Biomaterials and Tissue Engineering, Eastman Dental Institute, University College London, 256 Gray’s Inn Road, London WC1X 8LD, United Kingdom
- The Discoveries Centre for Regenerative and Precision Medicine, University College London, London WC1E 6BT, United Kingdom
| | - Song-Yi Baek
- Division of Biomaterials and Tissue Engineering, Eastman Dental Institute, University College London, 256 Gray’s Inn Road, London WC1X 8LD, United Kingdom
| | | | | |
Collapse
|
104
|
Schlösser I, Prange A. Antifungal Activity of Selected Natural Preservatives against Aspergillus westerdijkiae and Penicillium verrucosum and the Interactions of These Preservatives with Food Components. J Food Prot 2019; 82:1751-1760. [PMID: 31538828 DOI: 10.4315/0362-028x.jfp-19-082] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The present study examined the influence of primary food components on the antifungal activity of the essential oil of Origanum vulgare, carvacrol, thymol, eugenol, and trans-cinnamaldehyde against Penicillium verrucosum and Aspergillus westerdijkiae. The MIC was determined in food model media enriched with proteins (1, 5, or 10%), carbohydrates (1, 4, or 6%), or oil (1, 5, or 10%). Proteins increased the antifungal activity of O. vulgare essential oil, carvacrol, thymol, and eugenol, whereas the effect of trans-cinnamaldehyde decreased with increasing protein content. The presence of carbohydrates diminished the inhibitory effect of the natural preservatives on A. westerdijkiae; for P. verrucosum, their inhibitory effect increased with carbohydrates. Only the antifungal activity of trans-cinnamaldehyde did not depend on the carbohydrate content. The presence of oil had the strongest influence. At a concentration of 1% oil, the antifungal activity decreased significantly, and at 10% oil, almost no inhibition was observed. To investigate the effect of the antifungal agents on the morphology of the target molds, they were grown on malt extract agar containing carvacrol and trans-cinnamaldehyde and were examined by scanning electron microscopy. The hyphae, conidiophores, vesicles, and phialides were severely altered and deformed, and spore formation was clearly suppressed.
Collapse
Affiliation(s)
- Inga Schlösser
- Microbiology and Food Hygiene, Department of Food Sciences, Niederrhein University of Applied Sciences, 41065 Mönchengladbach, Germany.,Institute for Virology and Microbiology, University of Witten/Herdecke, 58453 Witten, Germany
| | - Alexander Prange
- Microbiology and Food Hygiene, Department of Food Sciences, Niederrhein University of Applied Sciences, 41065 Mönchengladbach, Germany.,Institute for Virology and Microbiology, University of Witten/Herdecke, 58453 Witten, Germany
| |
Collapse
|
105
|
Sanz-Puig M, Arana-Lozano A, Pina-Pérez MC, Fernández P, Martínez A, Rodrigo D. Occurrence of Salmonella typhimurium resistance under sublethal/repeated exposure to cauliflower infusion and infection effects on Caernohabditis elegans host test organism. FOOD SCI TECHNOL INT 2019; 26:151-159. [PMID: 31544526 DOI: 10.1177/1082013219873500] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Resistant bacteria to antimicrobials are increasingly emerging in medical, food industry and livestock environments. The present research work assesses the capability of Salmonella enterica var Typhimurium to become adapted under the exposure to a natural cauliflower antimicrobial by-product infusion in consecutive repeated exposure cycles. Caenorhabditis elegans was proposed as in vivo host-test organism to compare possible changes in the virulent pattern of the different rounds treated S. enterica var Typhimurium and untreated bacterial cells. According to the obtained results, S. enterica var Typhimurium was able to generate resistance against a repeated exposure to cauliflower by-product infusion 5% (w/v), increasing the resistance with the number of exposed repetitions. Meanwhile, at the first exposure, cauliflower by-product infusion was effective in reducing S. enterica var Typhimurium (≈1 log10 cycle), and S. enterica var Typhimurium became resistant to this natural antimicrobial after the second and third treatment-round and was able to grow (≈1 log10 cycle). In spite of the increased resistance observed for repeatedly treated bacteria, the present study reveals no changes on C. elegans infection effects between resistant and untreated S. enterica var Typhimurium, according to phenotypic parameters evaluation (lifespan duration and egg-laying).
Collapse
Affiliation(s)
- Maria Sanz-Puig
- Instituto de Agroquímica y Tecnología de Alimentos - Consejo Superior de Investigaciones Científicas (IATA-CSIC), València, Spain
| | - Alejandra Arana-Lozano
- Instituto de Agroquímica y Tecnología de Alimentos - Consejo Superior de Investigaciones Científicas (IATA-CSIC), València, Spain
| | | | - Pablo Fernández
- Unidad Asociada al CSIC, Universidad Politécnica de Cartagena, Murcia, Spain
| | - Antonio Martínez
- Instituto de Agroquímica y Tecnología de Alimentos - Consejo Superior de Investigaciones Científicas (IATA-CSIC), València, Spain
| | - Dolores Rodrigo
- Instituto de Agroquímica y Tecnología de Alimentos - Consejo Superior de Investigaciones Científicas (IATA-CSIC), València, Spain
| |
Collapse
|
106
|
Schlösser I, Prange A. Antifungal activity of selected natural preservatives against the foodborne molds Penicillium verrucosum and Aspergillus westerdijkiae. FEMS Microbiol Lett 2019; 365:5004849. [PMID: 29846575 DOI: 10.1093/femsle/fny125] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2018] [Accepted: 05/24/2018] [Indexed: 01/17/2023] Open
Abstract
The present study examines the inhibitory effect of the essential oil (EO) of Origanum vulgare, its active components carvacrol and thymol, and a few active components of other EOs, namely, eugenol, trans-cinnamaldehyde and 1,8-cineole, against Penicillium verrucosum CBS 302.48, Aspergillus westerdijkiae CBS 112803 and Aspergillus westerdijkiae CBS 112804. Therefore, the minimum inhibitory concentration (MIC) was determined by broth macrodilution of each antifungal agent. Regarding their antifungal activity, the following ranking in order of decreasing inhibitory action is: trans-cinnamaldehyde > carvacrol = thymol > O. vulgare EO > eugenol > 1,8-cineole. The combined effects of the natural preservatives were studied by checkerboard assay. The results are based on the fractional inhibitory concentration indices (FICIs), which are interpreted as 'synergy', 'no interaction' or 'antagonism'. The indices ranging from 0.8 to 1.3 and thus show no interaction. In addition, the dependence of the natural inhibitors on different pH values (pH 7.0, 5.6, 4.5 and 3.5) and water activity (0.99, 0.92, 0.90 and 0.87 aw) was investigated. All tested natural preservatives are tolerant to the different examined milieu conditions, with the lowest MICs recorded at pH 3.5 and 0.87 aw.
Collapse
Affiliation(s)
- Inga Schlösser
- Microbiology and Food Hygiene, Department of Food Sciences, Niederrhein University of Applied Sciences, 41065 Mönchengladbach, Germany.,Institute for Virology and Microbiology, University of Witten/Herdecke, 58453 Witten, Germany
| | - Alexander Prange
- Microbiology and Food Hygiene, Department of Food Sciences, Niederrhein University of Applied Sciences, 41065 Mönchengladbach, Germany.,Institute for Virology and Microbiology, University of Witten/Herdecke, 58453 Witten, Germany
| |
Collapse
|
107
|
Costello KM, Gutierrez‐Merino J, Bussemaker M, Smet C, Van Impe JF, Velliou EG. A multi‐scale analysis of the effect of complex viscoelastic models on
Listeria
dynamics and adaptation in co‐culture systems. AIChE J 2019. [DOI: 10.1002/aic.16761] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Katherine M. Costello
- Bioprocess and Biochemical Engineering Group (BioProChem), Department of Chemical and Process Engineering University of Surrey Guildford UK
| | | | - Madeleine Bussemaker
- Bioprocess and Biochemical Engineering Group (BioProChem), Department of Chemical and Process Engineering University of Surrey Guildford UK
| | - Cindy Smet
- Chemical and Biochemical Process Technology and Control Laboratory (BioTeC+) KU Leuven, Sustainable Chemical Process Technology Ghent Belgium
| | - Jan F. Van Impe
- Chemical and Biochemical Process Technology and Control Laboratory (BioTeC+) KU Leuven, Sustainable Chemical Process Technology Ghent Belgium
| | - Eirini G. Velliou
- Bioprocess and Biochemical Engineering Group (BioProChem), Department of Chemical and Process Engineering University of Surrey Guildford UK
| |
Collapse
|
108
|
Impact of ripening inhibitors on molecular transport of antimicrobial components from essential oil nanoemulsions. J Colloid Interface Sci 2019; 556:568-576. [PMID: 31479830 DOI: 10.1016/j.jcis.2019.08.059] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2019] [Revised: 08/12/2019] [Accepted: 08/15/2019] [Indexed: 12/16/2022]
Abstract
The objective of this study was to provide insights into the mechanisms involved in the mass transport of antimicrobial compounds from essential oil nanoemulsions to bacterial cell membranes. Origanum oil-in-water nanoemulsions were produced using spontaneous emulsification by titrating a mixture of essential oil, ripening inhibitor, and surfactant (Tween 80) into 5 mM sodium citrate buffer (pH 3.5). Stable nanoemulsions containing relatively small droplets (d < 60 nm) were produced using this low-energy method. The nature of the ripening inhibitor used in the oil phase of the nanoemulsions affected the antimicrobial activity of the nanoemulsions: corn (LCT) > medium-chain triglycerides (MCT). Differences in antimicrobial activity were attributed to the differences in the rate of transfer of hydrophobic antimicrobial constituents from the nanoemulsion to the MCT emulsion, which was used to mimic the hydrophobic region of the bacterial cell membranes. Each antimicrobial nanoemulsion was separated from the MCT emulsion by a dialysis tubing. Dialysis tubing with two different pore sizes was used, one excluding nanoemulsion droplet and micelle delivery, allowing the delivery of antimicrobial compounds only through the aqueous phase and the other by both the aqueous phase and micelles. For origanum oil nanoemulsions, the delivery of all antimicrobial agents occurred more efficiently when micelles were present.
Collapse
|
109
|
Microbiological and Physicochemical Properties of Meat Coated with Microencapsulated Mexican Oregano (Lippia graveolens Kunth) and Basil (Ocimum basilicum L.) Essential Oils Mixture. COATINGS 2019. [DOI: 10.3390/coatings9070414] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Microencapsulated essential oils (EOs) are increasingly used to protect the safety of foods due to their natural origin. The aim of this work was to determine the chemical composition of Mexican oregano (Lippia graveolens Kunth) (MOEO) and basil (Ocimum basilicum L.) (BEO) EOs, their combined effect against E. coli O157:H7, Lactobacillus plantarum, Brochothrix thermosphacta and Pseudomonas fragi, and their effect on microbiological and physicochemical properties of coated pork meat. EOs chemical composition was determined by GC/MS, their microencapsulated mixture (4 mg MOEO/mL/11 mg BEO/mL) was added to a filmogenic dispersion. Fluorescent probes were used to study the antimicrobial filmogenic active dispersion (FD) effect. Pork meat pieces were coated without microencapsulated EOs (CC), using FD (AC), or uncoated (C), vacuum packed and stored 28 days at 4 °C. Thymol (28.9%) and linalool (23.7%) were the major components of MOEO and BEO, respectively. The cell membrane of all bacteria was damaged by contact with FD. FD-coated samples (AC) exhibited the lowest concentration of 2-thiobarbituric acid reacting substances (TBARS) (0.027 ± 0.001 mg malonaldehyde/kg meat) and natural microbiota growth, while odor and color were the most accepted by untrained judges (range > 6). Coatings added with microencapsulated EOs mixture are a natural food preservation alternative to increase the shelf life of refrigerated meat products.
Collapse
|
110
|
Dusankova M, Pummerova M, Sedlarik V. Microspheres of essential oil in polylactic acid and poly(methyl methacrylate) matrices and their blends. J Microencapsul 2019; 36:305-316. [PMID: 31159647 DOI: 10.1080/02652048.2019.1623337] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Abstract
This study is focussed on micro-encapsulation of essential oils in polylactic acid (PLA) and a poly(methyl methacrylate) (PMMA) matrix as well as blends of the same. Microspheres were prepared by the solvent evaporation technique and characterised by scanning electron microscopy (SEM), differential scanning calorimetry (DSC) and Fourier transform infra-red spectroscopy (FTIR). The encapsulation efficiencies and release profiles of the essential oils were studied by gas chromatography mass spectrometry (GC-MS) and head-space solid-phase microextraction GC-MS, respectively. Furthermore, the microspheres were tested for antibacterial activity against both Gram-negative and Gram-positive bacterial strains. The results showed that the microspheres compositions (PLA/PMMA ratio) have significant effect on their characteristics. The process adopted for preparing the microspheres promoted formation of spherical particles at the sizes of 1.5-9.5 µm. The highest encapsulation efficiency of the prepared microspheres was observed in systems consisting of linalool (81.10 ± 10.0 wt. % for PLA system and 76.0 ± 3.3 wt. % for PMMA system). Confirmation was also made that the release rate of the microspheres was affected by the size of the same.
Collapse
Affiliation(s)
- Miroslava Dusankova
- a Centre of Polymer Systems , University Institute, Tomas Bata University in Zlin, tr. T , Czech Republic
| | - Martina Pummerova
- a Centre of Polymer Systems , University Institute, Tomas Bata University in Zlin, tr. T , Czech Republic
| | - Vladimir Sedlarik
- a Centre of Polymer Systems , University Institute, Tomas Bata University in Zlin, tr. T , Czech Republic
| |
Collapse
|
111
|
Rao J, Chen B, McClements DJ. Improving the Efficacy of Essential Oils as Antimicrobials in Foods: Mechanisms of Action. Annu Rev Food Sci Technol 2019; 10:365-387. [DOI: 10.1146/annurev-food-032818-121727] [Citation(s) in RCA: 108] [Impact Index Per Article: 21.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
The consumer preference for clean-label products is requiring the food industry to reformulate their products by replacing artificial additives with natural alternatives. Essential oils are natural antimicrobials isolated from plant sources that have the potential to combat many foodborne pathogens and spoilage organisms. This review begins by discussing the antimicrobial properties of essential oils, the relationships between their chemical structure and antimicrobial efficacy, and their potential limitations for commercial applications (such as strong flavor, volatility, and chemical instability). We then review the commonly used methods for screening the antimicrobial efficacy of essential oils and elucidating their mechanisms of action. Finally, potential applications of essential oils as antimicrobials in foods are reviewed and the major types of food-grade delivery systems available for improving their efficacy are discussed.
Collapse
Affiliation(s)
- Jiajia Rao
- Department of Plant Sciences, North Dakota State University, Fargo, North Dakota 58102, USA
| | - Bingcan Chen
- Department of Plant Sciences, North Dakota State University, Fargo, North Dakota 58102, USA
| | | |
Collapse
|
112
|
de Souza Pedrosa GT, de Carvalho RJ, Berdejo D, de Souza EL, Pagán R, Magnani M. Control of Autochthonous Spoilage Lactic Acid Bacteria in Apple and Orange Juices by Sensorially Accepted Doses of Citrus Spp. Essential Oils Combined with Mild Heat Treatments. J Food Sci 2019; 84:848-858. [PMID: 30866044 DOI: 10.1111/1750-3841.14474] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2018] [Revised: 01/15/2019] [Accepted: 01/20/2019] [Indexed: 01/04/2023]
Abstract
This study assessed the compromised acceptance threshold (CAT) and rejection threshold (RT) of Citrus lemon (CLEO) and Citrus reticulata essential oil (CREO) in apple and orange juices. The efficacy of CLEO and CREO concentrations below the RT were evaluated alone and combined with mild heat treatment (MHT) (54 °C, up to 12 min) to inactivate the autochthonous spoilage bacteria Lactobacillus brevis, Lactobacillus plantarum, and Leuconostoc mesenteroides in apple and orange juices. The CAT of CLEO and CREO varied from 0.15 to 0.17 μL/mL in orange and apple juices. The RT of CLEO was approximately 0.58 μL/mL in apple and orange juices, and the RT of CREO was 0.68 μL/mL in both juices. When CLEO and CREO were assayed alone, the highest concentration (0.50 μL/mL) decreased counts of all strains approximately 2 log10 CFU/mL after 12 min of exposure to 54 °C. All concentrations of CLEO or CREO in combination with MHT acted synergistically against L. brevis, L. plantarum, and L. mesenteroides. Decreases in counts varied with the strain, CLEO and CREO concentrations, juice type, and exposure time to the combined treatment. CREO was more effective than CLEO in combination with MHT against the strains in apple and orange juices. Effective combinations of CLEO or CREO with MHT to control the autochthonous spoilage bacteria did not compromise the quality parameters (°Brix, pH, and titratable acidity) that characterize unsweetened juices. These results indicate CLEO or CREO at concentrations below the sensory RT in combination with MHT as a feasible technology to control autochthonous spoilage bacteria in fresh fruit juices. PRACTICAL APPLICATION: The present study provides novel information concerning the efficacy of sensorially accepted doses of CLEO and CREO combined with MHT against autochthonous spoilers in fruit juice. The valuable synergistic effects that can be observed when combining CLEO and CREO with MHT reveal a feasible preservation technology and alternative to traditional treatments that are successful because they help reduce treatment intensity, thereby avoiding adverse effects on the sensory, physicochemical, and nutritional properties of these products.
Collapse
Affiliation(s)
- Geany Targino de Souza Pedrosa
- Laboratory of Microbial Processes in Foods, Dept. of Food Engineering, Technology Center, Federal Univ. of Paraíba, João Pessoa, Paraíba, Brazil
| | - Rayssa Julliane de Carvalho
- Laboratory of Microbial Processes in Foods, Dept. of Food Engineering, Technology Center, Federal Univ. of Paraíba, João Pessoa, Paraíba, Brazil
| | - Daniel Berdejo
- Depto. de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Inst. Agroalimentario de Aragón-IA2 (Univ. de Zaragoza-CITA), Zaragoza, Spain
| | - Evandro Leite de Souza
- Laboratory of Food Microbiology, Dept. of Nutrition, Health Sciences Center, Federal Univ. of Paraíba, João Pessoa, Paraíba, Brazil
| | - Rafael Pagán
- Depto. de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Inst. Agroalimentario de Aragón-IA2 (Univ. de Zaragoza-CITA), Zaragoza, Spain
| | - Marciane Magnani
- Laboratory of Microbial Processes in Foods, Dept. of Food Engineering, Technology Center, Federal Univ. of Paraíba, João Pessoa, Paraíba, Brazil
| |
Collapse
|
113
|
Design of biosystems to provide healthy and safe food—part B: effect on microbial flora and sensory quality of orange juice. Eur Food Res Technol 2019. [DOI: 10.1007/s00217-018-03228-2] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
|
114
|
Hrncirova L, Hudcovic T, Sukova E, Machova V, Trckova E, Krejsek J, Hrncir T. Human gut microbes are susceptible to antimicrobial food additives in vitro. Folia Microbiol (Praha) 2019; 64:497-508. [PMID: 30656592 DOI: 10.1007/s12223-018-00674-z] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2018] [Accepted: 12/19/2018] [Indexed: 12/19/2022]
Abstract
The aim of this work was to test the hypothesis that antimicrobial food additives may alter the composition of human gut microbiota by selectively suppressing the growth of susceptible gut microbes. To explore the influence of antimicrobial food additives on the composition of the human gut microbiota, we examined the susceptibility of both aerobic and anaerobic gut bacteria to sodium benzoate, sodium nitrite, and potassium sorbate, and their combinations, using a broth microdilution method. The tested bacteria exhibited a wide range of susceptibilities to food additives. For example, the most susceptible strain, Bacteroides coprocola, was almost 580 times more susceptible to sodium nitrite than the most resistant strain, Enterococcus faecalis. However, most importantly, we found that gut microbes with known anti-inflammatory properties, such as Clostridium tyrobutyricum or Lactobacillus paracasei, were significantly more susceptible to additives than microbes with known proinflammatory or colitogenic properties, such as Bacteroides thetaiotaomicron or Enterococcus faecalis. Our data show that some human gut microbes are highly susceptible to antimicrobial food additives. We speculate that permanent exposure of human gut microbiota to even low levels of additives may modify the composition and function of gut microbiota and thus influence the host's immune system. Whether the effect of additive-modified gut microbiota on the human immune system could explain, at least in part, the increasing incidence of allergies and autoimmune diseases remains to be shown.
Collapse
Affiliation(s)
- Lucia Hrncirova
- The Faculty of Medicine in Hradec Kralove, Charles University, Hradec Kralove, Czech Republic
- The Institute of Microbiology, The Czech Academy of Sciences, Novy Hradek, Czech Republic
| | - Tomas Hudcovic
- The Institute of Microbiology, The Czech Academy of Sciences, Novy Hradek, Czech Republic
| | - Eliska Sukova
- The Institute of Microbiology, The Czech Academy of Sciences, Novy Hradek, Czech Republic
| | - Vladimira Machova
- The Institute of Microbiology, The Czech Academy of Sciences, Novy Hradek, Czech Republic
| | - Eva Trckova
- The Institute of Microbiology, The Czech Academy of Sciences, Novy Hradek, Czech Republic
| | - Jan Krejsek
- The Faculty of Medicine in Hradec Kralove, Charles University, Hradec Kralove, Czech Republic
| | - Tomas Hrncir
- The Institute of Microbiology, The Czech Academy of Sciences, Novy Hradek, Czech Republic.
| |
Collapse
|
115
|
Charfi S, Boujida N, El Moussaoui N, Abrini J, Senhaji NS. <i>Thymbra capitata</i> Essential Oil Use to Preserve Physicochemical and Microbiological Qualities of Pomegranate Juice. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2019. [DOI: 10.3136/fstr.25.257] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Saoulajan Charfi
- Laboratory of Biotechnology and Applied Microbiology, Team Biotechnology and Applied Microbiology, Department of Biology, Faculty of Sciences, Abdelmalek Essaâdi University
| | - Nadia Boujida
- Laboratory of Biotechnology and Applied Microbiology, Team Biotechnology and Applied Microbiology, Department of Biology, Faculty of Sciences, Abdelmalek Essaâdi University
| | - Naima El Moussaoui
- Laboratory of Biotechnology and Applied Microbiology, Team Biotechnology and Applied Microbiology, Department of Biology, Faculty of Sciences, Abdelmalek Essaâdi University
| | - Jamal Abrini
- Laboratory of Biotechnology and Applied Microbiology, Team Biotechnology and Applied Microbiology, Department of Biology, Faculty of Sciences, Abdelmalek Essaâdi University
| | - Nadia Skali Senhaji
- Laboratory of Biotechnology and Applied Microbiology, Team Biotechnology and Applied Microbiology, Department of Biology, Faculty of Sciences, Abdelmalek Essaâdi University
| |
Collapse
|
116
|
Braschi G, Serrazanetti DI, Siroli L, Patrignani F, De Angelis M, Lanciotti R. Gene expression responses of Listeria monocytogenes Scott A exposed to sub-lethal concentrations of natural antimicrobials. Int J Food Microbiol 2018; 286:170-178. [DOI: 10.1016/j.ijfoodmicro.2018.07.026] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2017] [Revised: 06/11/2018] [Accepted: 07/21/2018] [Indexed: 10/28/2022]
|
117
|
Alginate/soy protein system for essential oil encapsulation with intestinal delivery. Carbohydr Polym 2018; 200:15-24. [DOI: 10.1016/j.carbpol.2018.07.033] [Citation(s) in RCA: 52] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2018] [Revised: 07/11/2018] [Accepted: 07/11/2018] [Indexed: 12/24/2022]
|
118
|
PATHANIA RUHI, KHAN HUMA, KAUSHIK RAVINDER, KHAN MOHAMMEDAZHAR. Essential Oil Nanoemulsions and their Antimicrobial and Food Applications. CURRENT RESEARCH IN NUTRITION AND FOOD SCIENCE 2018. [DOI: 10.12944/crnfsj.6.3.05] [Citation(s) in RCA: 34] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
Abstract
The consumer awareness for secure insignificantly handled food has constrained the food dealers either to decrease the measure of chemically synthetic antimicrobial substances or to replace them with natural ones. Essential oils (EO) extracted from edible, therapeutic and herbal plants have been well recognized as natural antimicrobial additives. As characteristic then viable antimicrobials, EO have been progressively observed towards control of foodborne microbes and progression of nourishment wellbeing. It is ordinarily hard to achieve high antimicrobial vulnerability when mixing with EO in nourishment based items because of low dissolvability of water and interactive binding. Subsequently, the delivery system of nanoemulsion-based EO is emerging as aviable solution to control the growth of foodborne pathogens. Lipophilic compounds are distributed uniformly in the aqueous phase with the help of nanoemulsion technique. Therefore, the nanoemulsion formulation is generally comprised of mainly three constituents i.e. oil phase, aqueous and a surfactant. Nanoemulsions droplet average diameters should below 100 nm. According to previous studies, the clove, cinnamon and thyme oil nanoemulsions which were formulated with non ionic surfactants (Spans and Tweens) were having droplet size less than 100nm. The current review emphases on essential oil based nanoemulsions which are prepared with different ingredients which hence, enhance the antimicrobial action in food items.
Collapse
Affiliation(s)
- RUHI PATHANIA
- Faculty of Applied Sciences and Biotechnology, Shoolini University, Solan, Himachal Pradesh, India
| | - HUMA KHAN
- Faculty of Applied Sciences and Biotechnology, Shoolini University, Solan, Himachal Pradesh, India
| | - RAVINDER KAUSHIK
- Faculty of Applied Sciences and Biotechnology, Shoolini University, Solan, Himachal Pradesh, India
| | - MOHAMMED AZHAR KHAN
- Faculty of Applied Sciences and Biotechnology, Shoolini University, Solan, Himachal Pradesh, India
| |
Collapse
|
119
|
Sánchez-Rubio M, Taboada-Rodríguez A, Cava-Roda R, López-Molina D, Marín-Iniesta F. Combined use of thermo-ultrasound and cinnamon leaf essential oil to inactivate Saccharomyces cerevisiae in culture broth and natural orange juice. Journal of Food Science and Technology 2018; 55:4623-4633. [PMID: 30333659 DOI: 10.1007/s13197-018-3401-x] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/09/2018] [Accepted: 08/14/2018] [Indexed: 11/30/2022]
Abstract
The survival of Sacharomyces cerevisiae in Trypticase Soy Broth and natural orange juice processed by combined use of thermo-ultrasound and cinnamon leaf essential oil has been evaluated and modelled. Minimal inhibitory concentration of cinnamon leaf essential oil against S. cerevisiae was determined using absorbance measurements based on the microtiter plate assay. The resistance of S. cerevisiae cells to the combined action of thermal treatment with ultrasound was analyzed in Trypticase Soy Broth with different concentrations of cinnamon leaf essential oil at 30, 40 and 50 °C. The best conditions of inactivation in TSB to study the inactivation of S. cerevisiae in natural orange juice. Experimental data were fitted by using the "shoulder + log-linear" and "Weibull" models (GInaFiT). The combined use of thermo-ultrasound and cinnamon leaf essential oil enhanced the inactivation of S. cerevisiae in TSB and natural orange juice.
Collapse
Affiliation(s)
- Marta Sánchez-Rubio
- 1Grupo Biotecnología de Alimentos, Departamento de Tecnología de Alimentos, Facultad de Veterinaria, Universidad de Murcia, Campus de Espinardo, s/n, 30100 Murcia, Spain
| | | | - Rita Cava-Roda
- Desarrollos Bio-Tecno Alimentarios Ltd., Virgen de las Maravillas 6, 1ºB, 30009 Murcia, Spain
| | - Dorotea López-Molina
- 1Grupo Biotecnología de Alimentos, Departamento de Tecnología de Alimentos, Facultad de Veterinaria, Universidad de Murcia, Campus de Espinardo, s/n, 30100 Murcia, Spain
| | - Fulgencio Marín-Iniesta
- 1Grupo Biotecnología de Alimentos, Departamento de Tecnología de Alimentos, Facultad de Veterinaria, Universidad de Murcia, Campus de Espinardo, s/n, 30100 Murcia, Spain
| |
Collapse
|
120
|
Bhardwaj N, Pandey SK, Mehta J, Bhardwaj SK, Kim KH, Deep A. Bioactive nano-metal-organic frameworks as antimicrobials against Gram-positive and Gram-negative bacteria. Toxicol Res (Camb) 2018; 7:931-941. [PMID: 30310670 PMCID: PMC6116815 DOI: 10.1039/c8tx00087e] [Citation(s) in RCA: 51] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2018] [Accepted: 05/10/2018] [Indexed: 12/21/2022] Open
Abstract
More effective antibiotics are needed to overcome the problem of multidrug resistance. The antibacterial efficacies of three Zn-based nano metal-organic frameworks (nMOFs) - IRMOF-3, MOF-5, and Zn-BTC - were explored, both alone and as mixtures with ampicillin and kanamycin. When tested against Escherichia coli, Staphylococcus aureus, Staphylococcus lentus, and Listeria monocytogenes, the nMOF/drug mixtures demonstrated synergistic (IRMOF-3/kanamycin) or additive (other nMOF/drug combinations) effects compared with the nMOFs or antibiotics alone. Zn-Based nMOFs can reduce the burden of the new discovery of antimicrobial pharmaceuticals by increasing the potency of existing antibiotics.
Collapse
Affiliation(s)
- Neha Bhardwaj
- Central Scientific Instruments Organisation (CSIR-CSIO) , Sector 30 C , Chandigarh , 160030 , India . ; Tel: +91-172-2672236
- Academy of Scientific and Innovative Research , CSIR-CSIO , Sector 30 C , Chandigarh , 160030 , India
| | - Satish K Pandey
- Central Scientific Instruments Organisation (CSIR-CSIO) , Sector 30 C , Chandigarh , 160030 , India . ; Tel: +91-172-2672236
| | - Jyotsana Mehta
- Central Scientific Instruments Organisation (CSIR-CSIO) , Sector 30 C , Chandigarh , 160030 , India . ; Tel: +91-172-2672236
- Academy of Scientific and Innovative Research , CSIR-CSIO , Sector 30 C , Chandigarh , 160030 , India
| | - Sanjeev K Bhardwaj
- Central Scientific Instruments Organisation (CSIR-CSIO) , Sector 30 C , Chandigarh , 160030 , India . ; Tel: +91-172-2672236
- Academy of Scientific and Innovative Research , CSIR-CSIO , Sector 30 C , Chandigarh , 160030 , India
| | - Ki-Hyun Kim
- Department of Civil & Environmental Engineering , Hanyang University , 222 Wangsimni-Ro , Seoul 133-791 , Republic of Korea . ; ; Tel: +82-22202325
| | - Akash Deep
- Central Scientific Instruments Organisation (CSIR-CSIO) , Sector 30 C , Chandigarh , 160030 , India . ; Tel: +91-172-2672236
- Academy of Scientific and Innovative Research , CSIR-CSIO , Sector 30 C , Chandigarh , 160030 , India
| |
Collapse
|
121
|
Sasanian N, Sari AA, Mortazavian AM. Effects of
Thymus daenensis
and
Satureja hortensis
L. essential oils on quality properties of Iranian Doogh. J Food Saf 2018. [DOI: 10.1111/jfs.12527] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
Affiliation(s)
- Negar Sasanian
- Faculty of Veterinary Science, Department of Food Hygiene and Quality ControlBu‐Ali Sina University Hamadan Iran
| | - Abbas A. Sari
- Faculty of Veterinary Science, Department of Food Hygiene and Quality ControlBu‐Ali Sina University Hamadan Iran
| | - Amir M. Mortazavian
- Faculty of Nutrition Sciences and Food Technology, Department of Food TechnologyNational Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences and Health Services Tehran Iran
| |
Collapse
|
122
|
Youssef AM, El-Sayed SM. Bionanocomposites materials for food packaging applications: Concepts and future outlook. Carbohydr Polym 2018; 193:19-27. [DOI: 10.1016/j.carbpol.2018.03.088] [Citation(s) in RCA: 375] [Impact Index Per Article: 62.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2018] [Revised: 02/16/2018] [Accepted: 03/24/2018] [Indexed: 01/05/2023]
|
123
|
Mallikarjuna N, Keshavayya J, Maliyappa M, Shoukat Ali R, Venkatesh T. Synthesis, characterization, thermal and biological evaluation of Cu (II), Co (II) and Ni (II) complexes of azo dye ligand containing sulfamethaxazole moiety. J Mol Struct 2018. [DOI: 10.1016/j.molstruc.2018.03.094] [Citation(s) in RCA: 43] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
|
124
|
Costello KM, Gutierrez-Merino J, Bussemaker M, Ramaioli M, Baka M, Van Impe JF, Velliou EG. Modelling the microbial dynamics and antimicrobial resistance development of Listeria in viscoelastic food model systems of various structural complexities. Int J Food Microbiol 2018; 286:15-30. [PMID: 30031225 DOI: 10.1016/j.ijfoodmicro.2018.07.011] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2018] [Revised: 06/01/2018] [Accepted: 07/10/2018] [Indexed: 12/27/2022]
Abstract
Minimal processing for microbial decontamination, such as the use of natural antimicrobials, is gaining interest in the food industry as these methods are generally milder than conventional processing, therefore better maintaining the nutritional content and sensory characteristics of food products. The aim of this study was to quantify the impact of (i) structural composition and complexity, (ii) growth location and morphology, and (iii) the natural antimicrobial nisin, on the microbial dynamics of Listeria innocua. More specifically, viscoelastic food model systems of various compositions and internal structure were developed and characterised, i.e. monophasic Xanthan gum-based and biphasic Xanthan gum/Whey protein-based viscoelastic systems. The microbial dynamics of L. innocua at 10 °C, 30 °C and 37 °C were monitored and compared for planktonic growth in liquid, or in/on (immersed or surface colony growth) the developed viscoelastic systems, with or without a sublethal concentration of nisin. Microscopy imaging was used to determine the bacterial colony size and spatial organisation in/on the viscoelastic systems. Selective growth of L. innocua on the protein phase of the developed biphasic system was observed for the first time. Additionally, significant differences were observed in the colony size and distribution in the monophasic Xanthan gum-based systems depending on (i) the type of growth (surface/immersed) and (ii) the Xanthan gum concentration. Furthermore, the system viscosity in monophasic Xanthan gum-based systems had a protective role against the effects of nisin for immersed growth, and a further inhibitory effect for surface growth at a suboptimal temperature (10 °C). These findings give a systematic quantitative insight on the impact of nisin as an environmental challenge on the growth and spatial organisation of L. innocua, in viscoelastic food model systems of various structural compositions/complexities. This study highlights the importance of accounting for system structural composition/complexity when designing minimal food processing methods with natural antimicrobials.
Collapse
Affiliation(s)
- Katherine M Costello
- Bioprocess and Biochemical Engineering Group (BioProChem), Department of Chemical and Process Engineering, University of Surrey, Guildford GU2 7XH, UK
| | | | - Madeleine Bussemaker
- Bioprocess and Biochemical Engineering Group (BioProChem), Department of Chemical and Process Engineering, University of Surrey, Guildford GU2 7XH, UK
| | - Marco Ramaioli
- Bioprocess and Biochemical Engineering Group (BioProChem), Department of Chemical and Process Engineering, University of Surrey, Guildford GU2 7XH, UK
| | - Maria Baka
- Chemical and Biochemical Process Technology and Control Laboratory (BioTeC+), KU Leuven, Sustainable Chemical Process Technology, Campuses Ghent & Aalst, Gebroeders De Smetstraat 1, 9000 Ghent, Belgium
| | - Jan F Van Impe
- Chemical and Biochemical Process Technology and Control Laboratory (BioTeC+), KU Leuven, Sustainable Chemical Process Technology, Campuses Ghent & Aalst, Gebroeders De Smetstraat 1, 9000 Ghent, Belgium
| | - Eirini G Velliou
- Bioprocess and Biochemical Engineering Group (BioProChem), Department of Chemical and Process Engineering, University of Surrey, Guildford GU2 7XH, UK..
| |
Collapse
|
125
|
Antimicrobial Activity of Iranian Zataria multiflora Boiss. Essential Oil and Ethanolic Garlic Extract in a Protein-Rich Food. Jundishapur J Nat Pharm Prod 2018. [DOI: 10.5812/jjnpp.81056] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
|
126
|
da Cruz Almeida ET, de Medeiros Barbosa I, Tavares JF, Barbosa-Filho JM, Magnani M, de Souza EL. Inactivation of Spoilage Yeasts by Mentha spicata L. and M. × villosa Huds. Essential Oils in Cashew, Guava, Mango, and Pineapple Juices. Front Microbiol 2018; 9:1111. [PMID: 29887860 PMCID: PMC5981176 DOI: 10.3389/fmicb.2018.01111] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2018] [Accepted: 05/09/2018] [Indexed: 12/30/2022] Open
Abstract
This study evaluated the efficacy of the essential oil from Mentha spicata L. (MSEO) and M. × villosa Huds. (MVEO) to inactivate Candida albicans, C. tropicalis, Pichia anomala and Saccharomyces cerevisiae in Sabouraud dextrose broth and cashew, guava, mango, and pineapple juices during 72 h of refrigerated storage. The effects of the incorporation of an anti-yeast effective dose of MSEO on some physicochemical and sensory characteristics of juices were evaluated. The incorporation of 3.75 μL/mL MSEO or 15 μL/mL MVEO caused a ≥5-log reductions in counts of C. albicans, P. anomala, and S. cerevisiae in Sabouraud dextrose broth. In cashew and guava juices, 1.875 μL/mL MSEO or 15 μL/mL MVEO caused ≥5-log reductions in counts of P. anomala and S. cerevisiae. In pineapple juice, 3.75 μL/mL MSEO caused ≥5-log reductions in counts of P. anomala and S. cerevisiae; 15 μL/mL MVEO caused ≥5-log reductions in counts of S. cerevisiae in mango juice. The incorporation of 1.875 μL/mL MSEO did not affect the physicochemical parameters of juices and did not induce negative impacts to cause their possible sensory rejection. These results show the potential of MSEO and MVEO, primarily MSEO, to comprise strategies to control spoilage yeasts in fruit juices.
Collapse
Affiliation(s)
- Erika T da Cruz Almeida
- Laboratorio de Microbiologia de Alimentos, Departamento de Nutrição, Centro de Ciências da Saúde, Universidade Federal da Paraíba, João Pessoa, Brazil
| | - Isabella de Medeiros Barbosa
- Laboratorio de Microbiologia de Alimentos, Departamento de Nutrição, Centro de Ciências da Saúde, Universidade Federal da Paraíba, João Pessoa, Brazil
| | - Josean F Tavares
- Núcleo de Caracterização e Análises, Instituto de Pesquisa em Medicamentos, Universidade Federal da Paraíba, João Pessoa, Brazil
| | - José M Barbosa-Filho
- Núcleo de Caracterização e Análises, Instituto de Pesquisa em Medicamentos, Universidade Federal da Paraíba, João Pessoa, Brazil
| | - Marciane Magnani
- Laboratorio de Processos Microbianos em Alimentos, Departamento de Engenharia de Alimentos, Centro de Tecnologia, Universidade Federal da Paraíba, João Pessoa, Brazil
| | - Evandro L de Souza
- Laboratorio de Microbiologia de Alimentos, Departamento de Nutrição, Centro de Ciências da Saúde, Universidade Federal da Paraíba, João Pessoa, Brazil
| |
Collapse
|
127
|
Grant A, Parveen S, Schwarz J, Hashem F, Vimini B. Reduction of Salmonella in ground chicken using a bacteriophage. Poult Sci 2018; 96:2845-2852. [PMID: 28371846 DOI: 10.3382/ps/pex062] [Citation(s) in RCA: 46] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2016] [Accepted: 03/02/2017] [Indexed: 01/06/2023] Open
Abstract
This study's goal was to ascertain the effectiveness of a commercially available Salmonella bacteriophage during ground chicken production focusing on: water source, different Salmonella serovars, and time. Salmonella-free boneless, skinless chicken meat was inoculated with 4.0 Log CFU/cm2 of either a cocktail of 3 Salmonella isolates derived from ground chicken (GC) or a cocktail of 3 Salmonella strains not isolated from ground chicken (non-GC). Bacteriophages were spread onto the chicken using sterile tap or filtered water for 30 min or 8 h. Salmonella was recovered using standard plating method. Greater Salmonella reduction was observed when the bacteriophage was diluted in sterile tap water than in sterile filtered water: 0.39 Log CFU/cm2 and 0.23 Log CFU/cm2 reduction after 30 min, respectively (P < 0.05). The non-GC isolates showed reductions of 0.71 Log CFU/cm2 and 0.90 Log CFU/cm2 after 30 min and 8 h, respectively (P < 0.05). The GC isolates were less sensitive to the bacteriophage: 0.39 Log CFU/cm2 and 0.67 Log CFU/cm2 reductions after 30 min and 8 h, respectively (P < 0.05). In conclusion, bacteriophage reduction was dependent on water used to dilute the bacteriophage, Salmonella's susceptibility to the bacteriophage, and treatment time.
Collapse
Affiliation(s)
- Ar'Quette Grant
- Department of Agriculture, Food, and Resource Sciences, University of Maryland Eastern Shore, Princess Anne, MD 21853
| | - Salina Parveen
- Department of Agriculture, Food, and Resource Sciences, University of Maryland Eastern Shore, Princess Anne, MD 21853
| | - Jurgen Schwarz
- Department of Agriculture, Food, and Resource Sciences, University of Maryland Eastern Shore, Princess Anne, MD 21853
| | - Fawzy Hashem
- Department of Agriculture, Food, and Resource Sciences, University of Maryland Eastern Shore, Princess Anne, MD 21853
| | | |
Collapse
|
128
|
Effect of ripening inhibitor type on formation, stability, and antimicrobial activity of thyme oil nanoemulsion. Food Chem 2018; 245:104-111. [DOI: 10.1016/j.foodchem.2017.10.084] [Citation(s) in RCA: 72] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2017] [Revised: 09/24/2017] [Accepted: 10/15/2017] [Indexed: 12/31/2022]
|
129
|
Phytochemical analysis and antibacterial activity of methanolic extract of Bergenia purpurascens against common respiratory infection causing bacterial species in vitro and in neonatal rats. Microb Pathog 2018; 117:315-319. [DOI: 10.1016/j.micpath.2018.01.032] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2018] [Revised: 01/16/2018] [Accepted: 01/19/2018] [Indexed: 11/23/2022]
|
130
|
Lyu Y, Xiang N, Mondal J, Zhu X, Narsimhan G. Characterization of Interactions between Curcumin and Different Types of Lipid Bilayers by Molecular Dynamics Simulation. J Phys Chem B 2018; 122:2341-2354. [PMID: 29394060 DOI: 10.1021/acs.jpcb.7b10566] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
Affiliation(s)
- Yuan Lyu
- Department of Agricultural
and Biological Engineering, Purdue University, West Lafayette, Indiana 47907, United States
| | - Ning Xiang
- Department of Agricultural
and Biological Engineering, Purdue University, West Lafayette, Indiana 47907, United States
| | - Jagannath Mondal
- Centre for Interdisciplinary Sciences, Tata Institute of Fundamental Research, 36/P, Gopanapally Village, Serilingampally Mandal, Ranga Reddy District, Hyderabad 500107, India
| | - Xiao Zhu
- Research
Computing, Rosen Center for Advanced Computing, Purdue University, West Lafayette, Indiana 47907, United States
| | - Ganesan Narsimhan
- Department of Agricultural
and Biological Engineering, Purdue University, West Lafayette, Indiana 47907, United States
| |
Collapse
|
131
|
Caamal-Herrera IO, Carrillo-Cocom LM, Escalante-Réndiz DY, Aráiz-Hernández D, Azamar-Barrios JA. "Antimicrobial and antiproliferative activity of essential oil, aqueous and ethanolic extracts of Ocimum micranthum Willd leaves". Altern Ther Health Med 2018; 18:55. [PMID: 29422064 PMCID: PMC5806308 DOI: 10.1186/s12906-018-2122-z] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2017] [Accepted: 02/01/2018] [Indexed: 12/29/2022]
Abstract
Background Ocimum micranthum Willd is a plant used in traditional medicine practiced in the region of the Yucatan peninsula. In particular, it is used for the treatment of cutaneous infections and wound healing, however there are currently no existing scientific studies that support these applications. The aim of the present study was to evaluate the antimicrobial and the in vitro proliferative activity (on healthy mammalian cell lines) of the essential oil and extracts (aqueous and ethanolic) of this plant. Methods The minimal inhibitory concentration (MIC) of essential oil and aqueous and ethanolic extracts of Ocimum micranthum leaves against Staphylococcus aureus, Bacillus subtilis, Pseudomonas aeruginosa and Candida albicans was determined using the microdilution technique. The in vitro proliferative activity of human fibroblast (hFB) and Chinese hamster ovary (CHO-K1) cells treated with these extracts was evaluated using the MTT test. The hFB cell line was also evaluated using Trypan Blue assay. Results Candida albicans was more susceptible to the ethanolic extract and the aqueous extract (MIC value of 5 μL/mL and 80 μL/mL respectively). In the case of Staphylococcus aureus, Bacillus subtilis, and Pseudomonas aeruginosa, the MIC of the aqueous and ethanolic extract was 125 μL/mL. The aqueous extract showed a significant (p < 0.05) antiproliferative effect on hFB cells at a concentration of 4%, with cell proliferation percentage values of 73.56% and 20.59% by MTT method and Trypan Blue assay, respectively; the same effect was observed for the ethanolic extract at concentration from 0.06% to 0.25% using MTT method and at a concentration from 0.125% to 0.25% using Trypan Blue assay. In CHO-K1 cells an antiproliferative effect was observed at a concentration of 8% of aqueous extract and from 0.06% to 0.25% of ethanolic extract using the MTT method. Conclusion These assays showed that low concentrations of essential oil and extracts of Ocimum micranthum leaves are sufficient to cause an antiproliferative effect on the hFB cell line but do not produce an antimicrobial effect against the microorganisms evaluated. More studies are necessary to improve understanding of the mechanism of action of the compounds implicated in the bioactivities shown by the crude extracts.
Collapse
|
132
|
Cattelan MG, Nishiyama YPDO, Gonçalves TMV, Coelho AR. Combined effects of oregano essential oil and salt on the growth of Escherichia coli in salad dressing. Food Microbiol 2018. [PMID: 29526217 DOI: 10.1016/j.fm.2018.01.026] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
There is a broad research interest in the search for alternatives to chemical additives for use as natural food preservatives. Although many natural compounds have biological in vitro properties evidenced, in situ studies are still scarce. This study evaluated the effect of oregano essential oil (OEO) and salt (NaCl) concentrations against Escherichia coli (ATCC 8739), in salad dressing, using the response surface methodology. The experiment included a 22 central composite rotatable design (CCRD) in a total of 11 formulations of salad dressings. Oregano essential oil was characterized by gas chromatography and salad dressings by ash, lipids, proteins and moisture. OEO was composed mainly by carvacrol (65.1%) and p-cymene (12.0%). Salad dressings showed similar chemical profiles. A mathematical model for the prediction of the antibacterial activity in salad dressing was obtained. The results revealed that the interaction between OEO and salt showed effect on the bacterial count. However, the effect of salt was negative suggesting that the highest NaCl concentrations decreases the bacterial count. Therefore, within the parameters studied, the use of OEO to control E. coli in salad dressing can be considered promising and allows reduction in the levels of salt to be incorporated in food.
Collapse
Affiliation(s)
- Marília Gonçalves Cattelan
- Laboratory of Food Microbiology Department of Engineering and Food Technology, São Paulo State University, IBILCE/UNESP, Rua Cristóvão Colombo, 2265, Jardim Nazareth, 15054-000, São José do Rio Preto, SP, Brazil.
| | - Yara Paula de Oliveira Nishiyama
- Laboratory of Fruits and Vegetables Department of Engineering and Food Technology, São Paulo State University, IBILCE/UNESP, Rua Cristóvão Colombo, 2265, Jardim Nazareth, 15054-000, São José do Rio Preto, SP, Brazil.
| | - Tânia Maria Vinturim Gonçalves
- Laboratory of Food Microbiology Department of Engineering and Food Technology, São Paulo State University, IBILCE/UNESP, Rua Cristóvão Colombo, 2265, Jardim Nazareth, 15054-000, São José do Rio Preto, SP, Brazil.
| | - Alexandre Rodrigo Coelho
- Department of Food Technology Department of Food Technology, Federal Technological University of Paraná, Campus Londrina, Avenida dos Pioneiros, Jardim Morumbi, 86036370, Londrina, PR, Brazil.
| |
Collapse
|
133
|
Khorshidian N, Yousefi M, Khanniri E, Mortazavian AM. Potential application of essential oils as antimicrobial preservatives in cheese. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2017.09.020] [Citation(s) in RCA: 69] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
|
134
|
Carvalho RI, de Jesus Medeiros AS, Chaves M, de Souza EL, Magnani M. Lipids, pH, and Their Interaction Affect the Inhibitory Effects of Carvacrol against Salmonella Typhimurium PT4 and Escherichia coli O157:H7. Front Microbiol 2018; 8:2701. [PMID: 29379491 PMCID: PMC5775232 DOI: 10.3389/fmicb.2017.02701] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2017] [Accepted: 12/26/2017] [Indexed: 01/23/2023] Open
Abstract
Although carvacrol (CAR) is considered an alternative antimicrobial for use in food, few is known about the influence of food-related parameters on its inhibitory effects against pathogens. This study assessed the influence of different amounts of proteins, using beef extract (BE) as a protein-rich source, lipids (LIP), using sunflower oil as a LIP-rich source, and pH values or their interaction on the inhibitory effects of CAR against Salmonella Typhimurium PT4 (ST) and Escherichia coli O157:H7 (EC). The specific maximum growth rate (μmax) and lag phase duration (λ) of the test pathogens when exposed to CAR in media with different amounts of BE (4, 6, and 8 g/100 mL), LIP (3.75, 5, and 6.25 mL/100 mL), and pH values (5, 5.5, and 6) were determined. The viable counts of the tested pathogens in media that promoted the highest and lowest μmax in the presence of CAR were monitored during 24 h. The lowest μmax of ST and EC exposed to 2.4 μL/mL (-1.29 and -0.82 log CFU/mL/h, respectively) or 4.8 μL/mL CAR (-1.44 and -2.17 log CFU/mL/h, respectively) were observed in media with the highest LIP amount (6.25 mL/100 mL) and pH value (pH 6). For both SE and EC, the longest λ (> 2 h) was verified in media where these pathogens showed the lowest μmax. These data indicate that the concomitant increase in LIP amounts and pH values affected positively the CAR inhibitory effects against the target pathogens. CAR (2.4 or 4.8 μL/mL) failed to inhibit the increase in ST and EC counts in media where the highest μmax values were previously observed. On the contrary, CAR inhibited the increase of ST counts (final counts 5 log CFU/mL) and decreased the EC counts (final counts 3.5 log CFU/mL) in media where the lowest μmax values were observed. These results show that the inhibitory effects of CAR on ST and EC in food matrices could be affected as a function of the interaction of LIP amounts and pH values.
Collapse
Affiliation(s)
- Rhayane I. Carvalho
- Laboratório de Processos Microbianos em Alimentos, Departamento de Engenharia de Alimentos, Universidade Federal da Paraíba, Paraíba, Brazil
| | - Andrea S. de Jesus Medeiros
- Laboratório de Microbiologia de Alimentos, Departamento de Nutrição, Centro de Ciências da Saúde, Universidade Federal da Paraíba, Paraíba, Brazil
| | - Maísa Chaves
- Laboratório de Processos Microbianos em Alimentos, Departamento de Engenharia de Alimentos, Universidade Federal da Paraíba, Paraíba, Brazil
| | - Evandro L. de Souza
- Laboratório de Microbiologia de Alimentos, Departamento de Nutrição, Centro de Ciências da Saúde, Universidade Federal da Paraíba, Paraíba, Brazil
| | - Marciane Magnani
- Laboratório de Processos Microbianos em Alimentos, Departamento de Engenharia de Alimentos, Universidade Federal da Paraíba, Paraíba, Brazil
| |
Collapse
|
135
|
|
136
|
Ulloa PA, Guarda A, Valenzuela X, Rubilar JF, Galotto MJ. Modeling the release of antimicrobial agents (thymol and carvacrol) from two different encapsulation materials. Food Sci Biotechnol 2017; 26:1763-1772. [PMID: 30263716 PMCID: PMC6049722 DOI: 10.1007/s10068-017-0226-8] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2017] [Revised: 07/27/2017] [Accepted: 07/31/2017] [Indexed: 10/18/2022] Open
Abstract
The release of microencapsulated natural antimicrobial (AM) agents (thymol and carvacrol) from two encapsulating matrixes [maltodextrin (MD) and soy protein (SP)] were evaluated for possible use in food packaging coatings. Microcapsules were prepared by oil-in-water (O/W) emulsions at different concentrations (10, 20% for MD and 2, 5% for SP). High encapsulation efficiency ranged from 96 to 99.95% for MD and 93.1 to 100% for SP, with average microcapsule diameters that ranged from 17 to 27.5 and 18.8 to 38 µm, respectively. The release rate with 20% MD-thymol [20MD-T] was faster than with 10% MD-thymol [10MD-T]. Similar results were obtained for carvacrol with the same concentration of MD. Korsmeyer-Peppas and Weibull mathematical models were successfully fitted to the release of the AM agents, describing the Fickian diffusion release of the components. Different release rates were obtained as a function of the chemical nature of the encapsulation material and its concentration.
Collapse
Affiliation(s)
- Pablo A. Ulloa
- Pontificia Universidad Católica de Valparaíso, Escuela de Alimentos, Avenida Waddington 716, 2360100 Valparaiso, Chile
| | - Abel Guarda
- Food Packaging Laboratory (LABEN-Chile), Food Science and Technology Department, Center for the Development of Nanoscience and Nanotechnology (CEDENNA), Universidad de Santiago de Chile, Obispo Manuel Umaña 050, Santiago, Chile
| | - Ximena Valenzuela
- Food Packaging Laboratory (LABEN-Chile), Food Science and Technology Department, Center for the Development of Nanoscience and Nanotechnology (CEDENNA), Universidad de Santiago de Chile, Obispo Manuel Umaña 050, Santiago, Chile
| | - Javiera F. Rubilar
- Departament of Chemical and Bioprocess Engineering, Pontificia Universidad Católica de Chile, Avenida Vicuña Mackenna 4860, Macul, Santiago, Chile
| | - María J. Galotto
- Food Packaging Laboratory (LABEN-Chile), Food Science and Technology Department, Center for the Development of Nanoscience and Nanotechnology (CEDENNA), Universidad de Santiago de Chile, Obispo Manuel Umaña 050, Santiago, Chile
| |
Collapse
|
137
|
Schenk M, Ferrario M, Guerrero S. Antimicrobial Activity of Binary and Ternary Mixtures of Vanillin, Citral, and Potassium Sorbate in Laboratory Media and Fruit Purées. FOOD BIOPROCESS TECH 2017. [DOI: 10.1007/s11947-017-2013-1] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
|
138
|
Fernandes Nassar S, Dombre C, Gastaldi E, Touchaleaume F, Chalier P. Soy protein isolate nanocomposite film enriched with eugenol, an antimicrobial agent: Interactions and properties. J Appl Polym Sci 2017. [DOI: 10.1002/app.45941] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
Affiliation(s)
- Samira Fernandes Nassar
- Unité Mixte de Recherche, Ingénierie des Agropolymères et Technologies Emergentes 1208 (UMR IATE), INRA, SupAgro, Cirad; Université de Montpellier; 2 Place Viala, 34060 Montpellier Cedex 01 France
| | - Clara Dombre
- Unité Mixte de Recherche, Ingénierie des Agropolymères et Technologies Emergentes 1208 (UMR IATE), INRA, SupAgro, Cirad; Université de Montpellier; 2 Place Viala, 34060 Montpellier Cedex 01 France
| | - Emmanuelle Gastaldi
- Unité Mixte de Recherche, Ingénierie des Agropolymères et Technologies Emergentes 1208 (UMR IATE), INRA, SupAgro, Cirad; Université de Montpellier; 2 Place Viala, 34060 Montpellier Cedex 01 France
| | - François Touchaleaume
- Unité Mixte de Recherche, Ingénierie des Agropolymères et Technologies Emergentes 1208 (UMR IATE), INRA, SupAgro, Cirad; Université de Montpellier; 2 Place Viala, 34060 Montpellier Cedex 01 France
| | - Pascale Chalier
- Unité Mixte de Recherche, Ingénierie des Agropolymères et Technologies Emergentes 1208 (UMR IATE), INRA, SupAgro, Cirad; Université de Montpellier; 2 Place Viala, 34060 Montpellier Cedex 01 France
| |
Collapse
|
139
|
Van de Vel E, Sampers I, Raes K. A review on influencing factors on the minimum inhibitory concentration of essential oils. Crit Rev Food Sci Nutr 2017; 59:357-378. [PMID: 28853911 DOI: 10.1080/10408398.2017.1371112] [Citation(s) in RCA: 48] [Impact Index Per Article: 6.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Abstract
With growing interest in essential oils as natural preservatives in the food industry, the literature is expanding enormously. To understand the antimicrobial activity of essential oils, the antimicrobial mechanism of individual essential oil (EO) compounds, and their minimum inhibitory concentrations (MICs), are interesting starting points for research. Therefore, and to get insight into the factors influencing their antimicrobial activities, the Web of Science was searched for MICs of EO compounds (1995-2016). Many MICs for individual EO compounds have already been reported in the literature, but there is large variability in these data, even for the MIC of the same compound against the same species. No correlation was found between the tested structural parameters of EO compounds (polarity, water solubility, dissociation constant, molecular weight and molecular complexity) and their MICs against all microorganisms, Gram-negative bacteria, Gram-positive bacteria and fungi. Few clear differences in sensitivity between microorganisms could be found. Based on this review it is clear that different incubation conditions, culture media and the use of emulsifiers/solvents have an influence on the MIC, causing big variance. This review points out the need for a good international standard method to assess the antimicrobial activity of EO compounds for better comparability between studies.
Collapse
Affiliation(s)
- Elien Van de Vel
- a Department of Industrial Biological Sciences, Laboratory of Food Microbiology and Biotechnology, Faculty of Bioscience Engineering , Ghent University Campus Kortrijk , Graaf Karel de Goedelaan 5, Kortrijk , Belgium
| | - Imca Sampers
- a Department of Industrial Biological Sciences, Laboratory of Food Microbiology and Biotechnology, Faculty of Bioscience Engineering , Ghent University Campus Kortrijk , Graaf Karel de Goedelaan 5, Kortrijk , Belgium
| | - Katleen Raes
- a Department of Industrial Biological Sciences, Laboratory of Food Microbiology and Biotechnology, Faculty of Bioscience Engineering , Ghent University Campus Kortrijk , Graaf Karel de Goedelaan 5, Kortrijk , Belgium
| |
Collapse
|
140
|
de Sousa Guedes JP, de Souza EL. Investigation of damage to Escherichia coli, Listeria monocytogenes and Salmonella Enteritidis exposed to Mentha arvensis L. and M. piperita L. essential oils in pineapple and mango juice by flow cytometry. Food Microbiol 2017; 76:564-571. [PMID: 30166188 DOI: 10.1016/j.fm.2017.09.020] [Citation(s) in RCA: 39] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2017] [Revised: 09/19/2017] [Accepted: 09/29/2017] [Indexed: 12/23/2022]
Abstract
The effects of Mentha arvensis L. (MAEO; 0.625 μL/mL) and M. piperita L. (MPEO; 1.25 μL/mL) essential oils on viable cell counts and physiological functions in Escherichia coli, Listeria monocytogenes and Salmonella enterica Serovar Enteritidis in pineapple and mango juice after a 15 min-exposure under refrigeration were evaluated in this study. The physiological functions of the bacterial cells were assessed by flow cytometry using the fluorochromes thiazole orange, propidium iodide, bis-1,3-dibutylbarbutiric acid, ethidium bromide, and 5-cyano-2,3-ditolyl tetrazolium chloride to investigate membrane integrity, membrane potential, efflux activity, and respiratory activity. MAEO and MPEO sharply reduced (>5 log10 CFU/mL cycles) the counts of E. coli, L. monocytogenes and Salmonella Enteritidis in pineapple juice, and caused smaller reductions (0.61-1.58 log10 CFU/mL cycles) in mango juice. Bacterial cells exposed to MAEO and MPEO in pineapple and mango juice showed increased membrane permeability, membrane depolarization and changes in efflux pump and respiratory activity. More physiological damage occurred in bacterial cell populations exposed to MAEO or MPEO in pineapple juice than in mango juice. These results indicate that MAEO and MPEO inactivate E. coli, L. monocytogenes and Salmonella Enteritidis cells in pineapple and mango juice through a multi-target action mode that disrupts cytoplasmic membranes, increases permeability and potential depolarization, as well as inhibits efflux pump and respiratory activity.
Collapse
Affiliation(s)
- Jossana Pereira de Sousa Guedes
- Laboratory of Food Microbiology, Department of Nutrition, Health Science Center, Federal University of Paraíba, João Pessoa, Brazil
| | - Evandro Leite de Souza
- Laboratory of Food Microbiology, Department of Nutrition, Health Science Center, Federal University of Paraíba, João Pessoa, Brazil.
| |
Collapse
|
141
|
Sengun IY, Yildiz Turp G, Kilic G, Sucu C. Effectiveness of Corduk (
Echinophora tenuifolia
subsp.
sibthorpiana
) on safety and quality of kofte, a Turkish style meatball. J Food Saf 2017. [DOI: 10.1111/jfs.12389] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Ilkin Yucel Sengun
- Engineering Faculty, Food Engineering DepartmentEge UniversityBornova Izmir Turkey
| | - Gulen Yildiz Turp
- Engineering Faculty, Food Engineering DepartmentEge UniversityBornova Izmir Turkey
| | - Gulden Kilic
- Engineering Faculty, Food Engineering DepartmentEge UniversityBornova Izmir Turkey
| | - Cisem Sucu
- Engineering Faculty, Food Engineering DepartmentEge UniversityBornova Izmir Turkey
| |
Collapse
|
142
|
Nieto G. Biological Activities of Three Essential Oils of the Lamiaceae Family. MEDICINES (BASEL, SWITZERLAND) 2017; 4:E63. [PMID: 28930277 PMCID: PMC5622398 DOI: 10.3390/medicines4030063] [Citation(s) in RCA: 74] [Impact Index Per Article: 10.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 06/29/2017] [Revised: 08/14/2017] [Accepted: 08/16/2017] [Indexed: 11/16/2022]
Abstract
Herbs and spices have been used since ancient times to improve the sensory characteristics of food, to act as preservatives and for their nutritional and healthy properties. Herbs and spices are generally recognized as safe (GRAS) and are excellent substitutes for chemical additives. Essential oils are mixtures of volatile compounds obtained, mainly by steam distillation, from medicinal and aromatic plants. They are an alternative to synthetic additives for the food industry, and they have gained attention as potential sources for natural food preservatives due to the growing interest in the development of safe, effective, natural food preservation. Lamiaceae is one of the most important families in the production of essential oils with antioxidants and antimicrobial properties. Aromatic plants are rich in essential oils and are mainly found in the Mediterranean region, where the production of such oils is a profitable source of ecological and economic development. The use of essential oils with antimicrobial and antioxidant properties to increase the shelf life of food is a promising technology, and the essential oils of the Lamiaceae family, such as rosemary, thyme, and sage, have been extensively studied with respect to their use as food preservatives. Regarding the new applications of essential oils, this review gives an overview of the current knowledge and recent trends in the use of these oils from aromatic plants as antimicrobials and antioxidants in foods, as well as their biological activities, future potential, and challenges.
Collapse
Affiliation(s)
- Gema Nieto
- Department of Food Technology and Human Nutrition, Veterinary Faculty, University of Murcia, Espinardo, 30071 Murcia, Spain.
| |
Collapse
|
143
|
Ben Hsouna A, Ben Halima N, Smaoui S, Hamdi N. Citrus lemon essential oil: chemical composition, antioxidant and antimicrobial activities with its preservative effect against Listeria monocytogenes inoculated in minced beef meat. Lipids Health Dis 2017; 16:146. [PMID: 28774297 PMCID: PMC5543433 DOI: 10.1186/s12944-017-0487-5] [Citation(s) in RCA: 93] [Impact Index Per Article: 13.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2017] [Accepted: 05/17/2017] [Indexed: 11/10/2022] Open
Abstract
BACKGROUND Lemon (Citrus limon) is a flowing plant belonging to the Rutaceae family. Citrus plants constitute one of the main valuable sources of essential oil used in foods and medicinal purposes. METHODS In this study, we assessed chemical composition, antioxidant and antimicrobial activities of C. limon essential oil (ClEO) with its preservative effect against Listeria monocytogenes inoculated in minced beef meat. Gas chromatography/mass spectrometry (GC-MS) was used to identify the major components of the obtained ClEO. The antioxidant activities of this ClEO were determined according to the β-carotene bleaching assay, as well as by 2.2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity. For antimicrobial activity, agar well diffusion method was used and the minimum inhibitory concentrations (MICs) as well as the minimum fungicidal concentrations (MFCs) were determined. The in situ effect of the ClEO was evaluated through physicochemical parameters (pH and thiobarbituric acid reactive substances (TBARS), as well as against L. monocytogenes in minced beef meat model. RESULTS Twenty one components were identified in the ClEO and the two dominant compounds were limonene (39.74%) and β-Pinene (25.44%). This ClEO displayed an excellent DPPH scavenging ability with an extract concentration providing 50% inhibition (IC50) of 15.056 μg/ml and a strong β-carotene bleaching inhibition after 120 min of incubation with an IC50 of 40.147 μg/ml. The MICs varied from 0.039 to 1.25 mg/ml for Gram positive bacteria and from 0.25 to 2.5 mg/ml for Gram-negative bacteria. The meat preserving potential of ClEO was investigated against L. monocytogenes. ClEO successfully inhibited development of L. monocytogenes in minced beef meat. The application of ClEO at a 0.06 and 0.312 mg/g, may open new promising opportunities for the prevention of contamination from and growth of pathogenic bacteria, particularly L. monocytogenes, during minced beef meat storage at 4 °C. Additionally, during storage period, physicochemical values (pH and TBARS) were higher in control meat than treated meat with ClEO suggesting an efficient antioxidant activity of ClEO. CONCLUSION It was suggested that the ClEO may be a new potential source as natural antimicrobial and antioxidant agents applied in food systems and pharmaceutical industry.
Collapse
Affiliation(s)
- Anis Ben Hsouna
- Department of Life Sciences, Faculty of Sciences of Gafsa, Zarroug, 2112, Gafsa, Tunisia
- Biotechnology and Plant Improvement Laboratory, Centre of Biotechnology of Sfax, PO Box 1177, Road Sidi Mansour 6 km, 3018, Sfax, Tunisia
| | - Nihed Ben Halima
- Biotechnology and Plant Improvement Laboratory, Centre of Biotechnology of Sfax, PO Box 1177, Road Sidi Mansour 6 km, 3018, Sfax, Tunisia.
| | - Slim Smaoui
- Laboratory of Microorganisms and Biomolecules of the Center of Biotechnolgy of Sfax-Tunisia, Road of Sidi mansour, Km 6 B.P. 1117, 3018, Sfax, Tunisia
| | - Naceur Hamdi
- College of Science and Arts, Qassim University, P.O. Box 53, Al-Rass, Saudi Arabia
- High Institute of Environmental Science and Technologies (HIEST), Borj Cedria, Tunisia
| |
Collapse
|
144
|
Assessment of Antioxidant and Antibacterial Properties on Meat Homogenates of Essential Oils Obtained from Four Thymus Species Achieved from Organic Growth. Foods 2017; 6:foods6080059. [PMID: 28788051 PMCID: PMC5575634 DOI: 10.3390/foods6080059] [Citation(s) in RCA: 30] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2017] [Revised: 07/20/2017] [Accepted: 07/22/2017] [Indexed: 01/19/2023] Open
Abstract
In the organic food industry, no chemical additives can be used to prevent microbial spoilage. As a consequence, the essential oils (EOs) obtained from organic aromatic herbs and spices are gaining interest for their potential as preservatives. The organic Thymus zygis, Thymus mastichina, Thymus capitatus and Thymus vulgaris EOs, which are common in Spain and widely used in the meat industry, could be used as antibacterial agents in food preservation. The aims of this study were to determine (i) the antibacterial activity using, as culture medium, extracts from meat homogenates (minced beef, cooked ham or dry-cured sausage); and (ii) the antioxidant properties of organic EOs obtained from T. zygis, T. mastichina, T. capitatus and T. vulgaris. The antioxidant activity was determined using different methodologies, such as Ferrous ion-chelating ability assay, Ferric reducing antioxidant power, ABTS radical cation (ABTS•+) scavenging activity assay and 2,2′-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging method; while the antibacterial activity was determined against 10 bacteria using the agar diffusion method in different meat model media. All EOs analyzed, at all concentrations, showed antioxidant activity. T. capitatus and T. zygis EOs were the most active. The IC50 values, for DPPH, ABTS and FIC assays were 0.60, 1.41 and 4.44 mg/mL, respectively, for T. capitatus whilst for T. zygis were 0.90, 2.07 and 4.95 mg/mL, respectively. Regarding antibacterial activity, T. zygis and T. capitatus EOs, in all culture media, had the highest inhibition halos against all tested bacteria. In general terms, the antibacterial activity of all EOs assayed was higher in the medium made with minced beef than with the medium elaborated with cooked ham or dry-cured sausage.
Collapse
|
145
|
Yemiş GP, Candoğan K. Antibacterial activity of soy edible coatings incorporated with thyme and oregano essential oils on beef against pathogenic bacteria. Food Sci Biotechnol 2017; 26:1113-1121. [PMID: 30263643 DOI: 10.1007/s10068-017-0136-9] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2017] [Revised: 03/23/2017] [Accepted: 03/24/2017] [Indexed: 01/01/2023] Open
Abstract
Inhibitory effects of soy-protein edible coatings incorporated with 1, 2, or 3% of thyme or oregano essential oils (EOs) were determined against Escherichia coli O157:H7 (EC), Listeria monocytogenes (LM), and Staphylococcus aureus (SA) in vitro and on fresh beef during refrigerated storage for 14 days. The soy-protein coatings with oregano and thyme EOs exhibited similar antimicrobial activity against the test bacteria. Greater antimicrobial activity of soy edible coatings was demonstrated against SA when 3% of EOs were added. Coatings with 3% thyme and oregano EOs exhibited 2.86 and 2.59, 1.97 and 1.90, and 1.87 and 1.83 log CFU/g reductions in SA, LM, and EC populations, respectively, as compared with the control by Day 14. This study demonstrated that application of edible coatings containing oregano and thyme EOs on fresh beef cuts could have a potential for controlling pathogenic bacteria and enhancing color stability with acceptable sensory characteristics.
Collapse
Affiliation(s)
- Gökçe Polat Yemiş
- 1Department of Food Engineering, Faculty of Engineering, Sakarya University, Esentepe Campus, 54187 Serdivan, Sakarya Turkey
| | - Kezban Candoğan
- 2Department of Food Engineering, Faculty of Engineering, Ankara University, Gölbaşı Campus, 06830 Ankara, Turkey
| |
Collapse
|
146
|
García-Díez J, Alheiro J, Pinto AL, Soares L, Falco V, Fraqueza MJ, Patarata L. Influence of Food Characteristics and Food Additives on the Antimicrobial Effect of Garlic and Oregano Essential Oils. Foods 2017; 6:E44. [PMID: 28604598 PMCID: PMC5483616 DOI: 10.3390/foods6060044] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2017] [Revised: 05/30/2017] [Accepted: 06/08/2017] [Indexed: 11/30/2022] Open
Abstract
Utilization of essential oils (EOs) as antimicrobial agents against foodborne disease has gained importance, for their use as natural preservatives. Since potential interactions between EOs and food characteristics may affect their antimicrobial properties, the present work studies the influence of fat, protein, pH, aw and food additives on the antimicrobial effect of oregano and garlic EOs against Salmonella spp. and Listeria monocytogenes. Results showed that protein, pH, aw, presence of beef extract, sodium lactate and nitrates did not influence their antimicrobial effect. In contrast, the presence of pork fat had a negative effect against both EOs associated with their dilution of the lipid content. The addition of food phosphates also exerts a negative effect against EOs probably associated with their emulsification properties as observed with the addition of fat. The results may help the food industry to select more appropriate challenges to guarantee the food safety of foodstuffs.
Collapse
Affiliation(s)
- Juan García-Díez
- CECAV, Centro de Ciência Animal e Veterinária, Universidade de Trás-os-Montes e Alto Douro, Quinta de Prados, Vila Real, 5000-801, Portugal.
| | - Joana Alheiro
- CECAV, Centro de Ciência Animal e Veterinária, Universidade de Trás-os-Montes e Alto Douro, Quinta de Prados, Vila Real, 5000-801, Portugal.
| | - Ana Luisa Pinto
- CECAV, Centro de Ciência Animal e Veterinária, Universidade de Trás-os-Montes e Alto Douro, Quinta de Prados, Vila Real, 5000-801, Portugal.
| | - Luciana Soares
- CECAV, Centro de Ciência Animal e Veterinária, Universidade de Trás-os-Montes e Alto Douro, Quinta de Prados, Vila Real, 5000-801, Portugal.
| | - Virgilio Falco
- CQ-VR, Centro de Química-Vila Real (CQ-VR). Universidade de Trás-os-Montes e Alto Douro, Quinta dePrados, Vila Real, 5000-801, Portugal.
| | - Maria João Fraqueza
- CIISA, Faculty of Veterinary Medicine, University of Lisbon, Avenida da Universidade Técnica, Pólo Universitário do Alto da Ajuda, Lisbon, 1300-477, Portugal.
| | - Luis Patarata
- CECAV, Centro de Ciência Animal e Veterinária, Universidade de Trás-os-Montes e Alto Douro, Quinta de Prados, Vila Real, 5000-801, Portugal.
| |
Collapse
|
147
|
Fadil M, Fikri-Benbrahim K, Rachiq S, Ihssane B, Lebrazi S, Chraibi M, Haloui T, Farah A. Combined treatment of Thymus vulgaris L., Rosmarinus officinalis L. and Myrtus communis L. essential oils against Salmonella typhimurium: Optimization of antibacterial activity by mixture design methodology. Eur J Pharm Biopharm 2017; 126:211-220. [PMID: 28583590 DOI: 10.1016/j.ejpb.2017.06.002] [Citation(s) in RCA: 63] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2017] [Revised: 04/30/2017] [Accepted: 06/01/2017] [Indexed: 11/17/2022]
Abstract
To increase the sensibility of Salmonella typhimurium strain, a mixture of Thymus vulgaris L. (T. vulgaris L.), Rosmarinus officinalis L. (R. officinalis L.) and Myrtus communis L. (M. communis L.) essential oils (EOs) was used in combined treatment by experimental design methodology (mixture design). The chemical composition of EOs was firstly identified by GC and GC/MS and their antibacterial activity was evaluated. The results of this first step have shown that thymol and borneol were the major compounds in T. vulgaris and M. communis L. EOs, respectively, while 1,8-cineole and α-pinene were found as major compounds in R. officinalis L. The same results have shown a strong antibacterial activity of T. vulgaris L. EO followed by an important power of M. communis L. EO against a moderate activity of R. officinalis L. EO. Besides, 1/20 (v/v) was the concentration giving a strain response classified as sensitive. From this concentration, the mixture design was performed and analyzed. The optimization of mixtures antibacterial activities has highlighted the synergistic effect between T. vulgaris L. and M. communis L. essential oils. A formulation comprising 55% of T. vulgaris L. and 45% of M. communis L. essential oils, respectively, can be considered for the increase of Salmonella typhimurium sensibility.
Collapse
Affiliation(s)
- Mouhcine Fadil
- Laboratory of Applied Organic Chemistry, Faculty of Sciences and Techniques Sidi Mohamed Ben Abdellah University, Fez, Morocco; Laboratory of Functional Ecology and Environment, Faculty of Sciences and Techniques Sidi Mohamed Ben Abdellah University, Fez, Morocco.
| | - Kawtar Fikri-Benbrahim
- Laboratory of Microbial Biotechnology, Faculty of Sciences and Techniques Sidi Mohamed Ben Abdellah University, Fez, Morocco
| | - Saad Rachiq
- Laboratory of Functional Ecology and Environment, Faculty of Sciences and Techniques Sidi Mohamed Ben Abdellah University, Fez, Morocco
| | - Bouchaib Ihssane
- Laboratory of Applied Organic Chemistry, Faculty of Sciences and Techniques Sidi Mohamed Ben Abdellah University, Fez, Morocco
| | - Sara Lebrazi
- Laboratory of Microbial Biotechnology, Faculty of Sciences and Techniques Sidi Mohamed Ben Abdellah University, Fez, Morocco
| | - Marwa Chraibi
- Laboratory of Microbial Biotechnology, Faculty of Sciences and Techniques Sidi Mohamed Ben Abdellah University, Fez, Morocco
| | - Taoufik Haloui
- Laboratory of Functional Ecology and Environment, Faculty of Sciences and Techniques Sidi Mohamed Ben Abdellah University, Fez, Morocco
| | - Abdellah Farah
- Laboratory of Applied Organic Chemistry, Faculty of Sciences and Techniques Sidi Mohamed Ben Abdellah University, Fez, Morocco
| |
Collapse
|
148
|
Manrique Y, Gibis M, Schmidt H, Weiss J. Influence of application sequence and timing of eugenol and lauric arginate (LAE) on survival of spoilage organisms. Food Microbiol 2017; 64:210-218. [DOI: 10.1016/j.fm.2017.01.002] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2016] [Revised: 01/05/2017] [Accepted: 01/07/2017] [Indexed: 01/29/2023]
|
149
|
Roell KR, Reif DM, Motsinger-Reif AA. An Introduction to Terminology and Methodology of Chemical Synergy-Perspectives from Across Disciplines. Front Pharmacol 2017; 8:158. [PMID: 28473769 PMCID: PMC5397413 DOI: 10.3389/fphar.2017.00158] [Citation(s) in RCA: 167] [Impact Index Per Article: 23.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2016] [Accepted: 03/10/2017] [Indexed: 11/23/2022] Open
Abstract
The idea of synergistic interactions between drugs and chemicals has been an important issue in the biomedical world for over a century. As complex diseases, especially cancer, are being treated with various drug cocktails, understanding the interactions among these drugs is increasingly vital to ensuring successful treatment regimens. However, the idea of synergy is not limited to only the biomedical realm and these ideas have developed across many different disciplines, as well. In this review, we first discuss the various terminology surrounding the idea of synergy, providing a comprehensive list of terms defined across numerous disciplines. We then review the most common methodology for detection and quantification of synergy, including the two most prominent reference models for describing additive interactions: Loewe Additivity and Bliss Independence. We also discuss advantages and limitations to each method, with a focus on the Chou-Talalay Combination Index method. Finally, we describe how methods development and terminology have developed among disciplines outside of biomedicine and pharmacology, to synthesize the literature for readers.
Collapse
Affiliation(s)
- Kyle R Roell
- Bioinformatics Research Center, North Carolina State UniversityRaleigh, NC, USA
| | - David M Reif
- Bioinformatics Research Center, North Carolina State UniversityRaleigh, NC, USA.,Department of Biological Sciences, North Carolina State UniversityRaleigh, NC, USA
| | - Alison A Motsinger-Reif
- Bioinformatics Research Center, North Carolina State UniversityRaleigh, NC, USA.,Department of Statistics, North Carolina State UniversityRaleigh, NC, USA
| |
Collapse
|
150
|
Fat and fibre interfere with the dramatic effect that nanoemulsified d -limonene has on the heat resistance of Listeria monocytogenes. Food Microbiol 2017; 62:270-274. [DOI: 10.1016/j.fm.2016.10.031] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2016] [Revised: 07/11/2016] [Accepted: 10/20/2016] [Indexed: 11/23/2022]
|