151
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Bensid A, El Abed N, Houicher A, Regenstein JM, Özogul F. Antioxidant and antimicrobial preservatives: Properties, mechanism of action and applications in food – a review. Crit Rev Food Sci Nutr 2020; 62:2985-3001. [DOI: 10.1080/10408398.2020.1862046] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
Affiliation(s)
- Abdelkader Bensid
- Department of Agronomy, Faculty of Natural Sciences and Life, Ziane Achour University, Djelfa, Algeria
| | - Nariman El Abed
- Laboratory of Protein Engineering and Bioactive Molecules (LIP-MB), National Institute of Applied Sciences and Technology (INSAT), University of Carthage, Tunis, Tunisia
| | - Abderrahmane Houicher
- Department of Agriculture, Faculty of Science, Laghouat University, Laghouat, Algeria
| | - Joe M. Regenstein
- Department of Food Science, Cornell University, Ithaca, New York, USA
| | - Fatih Özogul
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Adana, Turkey
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152
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Yang S, Li J, Aweya JJ, Yuan Z, Weng W, Zhang Y, Liu GM. Antimicrobial mechanism of Larimichthys crocea whey acidic protein-derived peptide (LCWAP) against Staphylococcus aureus and its application in milk. Int J Food Microbiol 2020; 335:108891. [DOI: 10.1016/j.ijfoodmicro.2020.108891] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2020] [Revised: 08/19/2020] [Accepted: 09/06/2020] [Indexed: 12/16/2022]
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153
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Characterization and antibacterial action mode of bacteriocin BMP32r and its application as antimicrobial agent for the therapy of multidrug-resistant bacterial infection. Int J Biol Macromol 2020; 164:845-854. [DOI: 10.1016/j.ijbiomac.2020.07.192] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2020] [Revised: 07/17/2020] [Accepted: 07/17/2020] [Indexed: 02/06/2023]
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154
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Bancalari E, Martelli F, Bernini V, Neviani E, Gatti M. Bacteriostatic or bactericidal? Impedometric measurements to test the antimicrobial activity of Arthrospira platensis extract. Food Control 2020. [DOI: 10.1016/j.foodcont.2020.107380] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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155
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Verdú S, Ruiz-Rico M, Perez AJ, Barat JM, Talens P, Grau R. Toxicological implications of amplifying the antibacterial activity of gallic acid by immobilisation on silica particles: A study on C. elegans. ENVIRONMENTAL TOXICOLOGY AND PHARMACOLOGY 2020; 80:103492. [PMID: 32941999 DOI: 10.1016/j.etap.2020.103492] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/15/2020] [Revised: 09/07/2020] [Accepted: 09/09/2020] [Indexed: 05/24/2023]
Abstract
Immobilisation of natural compounds on solid supports to amplify antimicrobial properties has reported successful results, but modifications to physico-chemical properties can also imply modifications from a toxicological viewpoint. This work aimed to study the immobilising process of gallic acid in the antibacterial activity of L. innocua and its toxicological properties in vivo using Caenorhabditis elegans. The experiment was based on obtaining the minimum bactericidal concentration for free and immobilised gallic acid by comparing lethality, locomotion behaviour, chemotaxis and thermal stress resistance on C.elegans at those concentrations. The results showed a lowering minimum bactericidal concentration and modifications to nematode responses. Increased lethality and velocity of movements was observed. Immobilisation increased the repellent effect of gallic acid with a negative chemotaxis index. Thermal stress resistance was also affected, with higher mortality for immobilised gallic acid compared to bare particles and free gallic acid. Thus despite evidencing a generalised increase in the toxicity of gallic acid in vivo, lowering the minimum bactericidal concentration allowed a bacterial reduction of 99 % with less than one third of mortality for the nematodes exposed to free gallic acid.
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Affiliation(s)
- Samuel Verdú
- Departamento de Tecnología de Alimentos, Universidad Politècnica de València, Spain.
| | - María Ruiz-Rico
- Departamento de Tecnología de Alimentos, Universidad Politècnica de València, Spain
| | - Alberto J Perez
- Departamento de Informática de Sistemas y Computadores, Universidad Politècnica de València, Spain
| | - José M Barat
- Departamento de Tecnología de Alimentos, Universidad Politècnica de València, Spain
| | - Pau Talens
- Departamento de Tecnología de Alimentos, Universidad Politècnica de València, Spain
| | - Raúl Grau
- Departamento de Tecnología de Alimentos, Universidad Politècnica de València, Spain
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156
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Chauhan R, Singh N, Pal GK, Goel G. Trending biocontrol strategies against Cronobacter sakazakii: A recent updated review. Food Res Int 2020; 137:109385. [DOI: 10.1016/j.foodres.2020.109385] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2020] [Revised: 05/27/2020] [Accepted: 06/02/2020] [Indexed: 12/29/2022]
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157
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Radulescu C, Buruleanu LC, Nicolescu CM, Olteanu RL, Bumbac M, Holban GC, Simal-Gandara J. Phytochemical Profiles, Antioxidant and Antibacterial Activities of Grape ( Vitis vinifera L.) Seeds and Skin from Organic and Conventional Vineyards. PLANTS (BASEL, SWITZERLAND) 2020; 9:E1470. [PMID: 33143382 PMCID: PMC7694017 DOI: 10.3390/plants9111470] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/28/2020] [Revised: 10/28/2020] [Accepted: 10/30/2020] [Indexed: 12/19/2022]
Abstract
The therapeutic benefits of extracts obtained from different red grape fractions were thoroughly studied, however, data regarding the comparison of phytochemical extracts prepared from the same varieties coming from organic versus conventional management systems are rather lacking. The present study aimed at comparing some of the phytochemical characteristics and antimicrobial activity of hydroalcoholic (50% v/v) extracts obtained from four varieties of red grapes cultivated respectively in organic and conventional vineyards. Total flavonoid content, total phenolic compounds, and antioxidant activity were determined by molecular absorption spectroscopy. Antimicrobial activity of the studied extracts was evaluated against common bacterial strains isolated from different habitats according to specific lab procedures. The analyses were performed in solid broths by applying the disk diffusion method, which allowed for the simultaneous determination of the spectrum of the sensitivity of the tested bacteria as well as the values of the minimum inhibition concentration (MIC). It was found that favorable antagonistic activities against the tested bacteria strains were exhibited by the hydroalcoholic extracts from the seeds of the organic varieties, respectively the skin of the conventional varieties.
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Affiliation(s)
- Cristiana Radulescu
- Faculty of Sciences and Arts, Valahia University of Targoviste, 130004 Targoviste, Romania
- Institute of Multidisciplinary Research for Science and Technology, Valahia University of Targoviste, 130004 Targoviste, Romania
| | - Lavinia Claudia Buruleanu
- Faculty of Environmental Engineering and Food Science, Valahia University of Targoviste, 130004 Targoviste, Romania
| | - Cristina Mihaela Nicolescu
- Institute of Multidisciplinary Research for Science and Technology, Valahia University of Targoviste, 130004 Targoviste, Romania
| | - Radu Lucian Olteanu
- Institute of Multidisciplinary Research for Science and Technology, Valahia University of Targoviste, 130004 Targoviste, Romania
| | - Marius Bumbac
- Faculty of Sciences and Arts, Valahia University of Targoviste, 130004 Targoviste, Romania
- Institute of Multidisciplinary Research for Science and Technology, Valahia University of Targoviste, 130004 Targoviste, Romania
| | - Georgeta Carmen Holban
- Doctoral School, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 011464 Bucharest, Romania;
| | - Jesus Simal-Gandara
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Food Science and Technology, University of Vigo—Ourense Campus, E-32004 Ourense, Spain
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158
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Silva A, Silva SA, Lourenço-Lopes C, Jimenez-Lopez C, Carpena M, Gullón P, Fraga-Corral M, Domingues VF, Barroso MF, Simal-Gandara J, Prieto MA. Antibacterial Use of Macroalgae Compounds against Foodborne Pathogens. Antibiotics (Basel) 2020; 9:E712. [PMID: 33080894 PMCID: PMC7603221 DOI: 10.3390/antibiotics9100712] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2020] [Revised: 10/13/2020] [Accepted: 10/13/2020] [Indexed: 12/18/2022] Open
Abstract
The search for food resources is a constant in human history. Nowadays, the search for natural and safe food supplies is of foremost importance. Accordingly, there is a renewed interest in eco-friendly and natural products for substitution of synthetic additives. In addition, microbial contamination of food products during their obtaining and distribution processes is still a sanitary issue, and an important target for the food industry is to avoid food contamination and its related foodborne illnesses. These diseases are fundamentally caused by certain microorganisms listed in this review and classified according to their Gram negative or positive character. Algae have proven to possess high nutritional value and a wide variety of biological properties due to their content in active compounds. Among these capabilities, macroalgae are recognized for having antimicrobial properties. Thus, the present paper revises the actual knowledge of microbial contaminants in the food industry and proposes antimicrobial algal compounds against those pathogenic bacteria responsible for food contamination as valuable molecules for its growth inhibition. The capacity of algae extracts to inhibit some major food pathogen growth was assessed. Moreover, the main applications of these compounds in the food industry were discussed while considering their favorable effects in terms of food safety and quality control.
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Affiliation(s)
- Aurora Silva
- Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology, Ourense Campus, University of Vigo, E32004 Ourense, Spain; (A.S.); (C.L.-L.); (C.J.-L.); (M.C.); (P.G.); (M.F.-C.)
- REQUIMTE/LAQV, Instituto Superior de Engenharia do Porto, Instituto Politécnico do Porto, Rua Dr António Bernardino de Almeida 431, 4200-072 Porto, Portugal; (V.F.D.); (M.F.B.)
| | - Sofia A. Silva
- Departamento de Química, Universidade de Aveiro, 3810-168 Aveiro, Portugal;
| | - C. Lourenço-Lopes
- Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology, Ourense Campus, University of Vigo, E32004 Ourense, Spain; (A.S.); (C.L.-L.); (C.J.-L.); (M.C.); (P.G.); (M.F.-C.)
| | - C. Jimenez-Lopez
- Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology, Ourense Campus, University of Vigo, E32004 Ourense, Spain; (A.S.); (C.L.-L.); (C.J.-L.); (M.C.); (P.G.); (M.F.-C.)
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolonia, 5300-253 Bragança, Portugal
| | - M. Carpena
- Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology, Ourense Campus, University of Vigo, E32004 Ourense, Spain; (A.S.); (C.L.-L.); (C.J.-L.); (M.C.); (P.G.); (M.F.-C.)
| | - P. Gullón
- Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology, Ourense Campus, University of Vigo, E32004 Ourense, Spain; (A.S.); (C.L.-L.); (C.J.-L.); (M.C.); (P.G.); (M.F.-C.)
| | - M. Fraga-Corral
- Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology, Ourense Campus, University of Vigo, E32004 Ourense, Spain; (A.S.); (C.L.-L.); (C.J.-L.); (M.C.); (P.G.); (M.F.-C.)
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolonia, 5300-253 Bragança, Portugal
| | - V. F. Domingues
- REQUIMTE/LAQV, Instituto Superior de Engenharia do Porto, Instituto Politécnico do Porto, Rua Dr António Bernardino de Almeida 431, 4200-072 Porto, Portugal; (V.F.D.); (M.F.B.)
| | - M. Fátima Barroso
- REQUIMTE/LAQV, Instituto Superior de Engenharia do Porto, Instituto Politécnico do Porto, Rua Dr António Bernardino de Almeida 431, 4200-072 Porto, Portugal; (V.F.D.); (M.F.B.)
| | - J. Simal-Gandara
- Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology, Ourense Campus, University of Vigo, E32004 Ourense, Spain; (A.S.); (C.L.-L.); (C.J.-L.); (M.C.); (P.G.); (M.F.-C.)
| | - M. A. Prieto
- Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology, Ourense Campus, University of Vigo, E32004 Ourense, Spain; (A.S.); (C.L.-L.); (C.J.-L.); (M.C.); (P.G.); (M.F.-C.)
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159
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Álvarez-Martínez FJ, Barrajón-Catalán E, Micol V. Tackling Antibiotic Resistance with Compounds of Natural Origin: A Comprehensive Review. Biomedicines 2020; 8:E405. [PMID: 33050619 PMCID: PMC7601869 DOI: 10.3390/biomedicines8100405] [Citation(s) in RCA: 73] [Impact Index Per Article: 18.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2020] [Revised: 10/08/2020] [Accepted: 10/09/2020] [Indexed: 12/13/2022] Open
Abstract
Drug-resistant bacteria pose a serious threat to human health worldwide. Current antibiotics are losing efficacy and new antimicrobial agents are urgently needed. Living organisms are an invaluable source of antimicrobial compounds. The antimicrobial activity of the most representative natural products of animal, bacterial, fungal and plant origin are reviewed in this paper. Their activity against drug-resistant bacteria, their mechanisms of action, the possible development of resistance against them, their role in current medicine and their future perspectives are discussed. Electronic databases such as PubMed, Scopus and ScienceDirect were used to search scientific contributions until September 2020, using relevant keywords. Natural compounds of heterogeneous origins have been shown to possess antimicrobial capabilities, including against antibiotic-resistant bacteria. The most commonly found mechanisms of antimicrobial action are related to protein biosynthesis and alteration of cell walls and membranes. Various natural compounds, especially phytochemicals, have shown synergistic capacity with antibiotics. There is little literature on the development of specific resistance mechanisms against natural antimicrobial compounds. New technologies such as -omics, network pharmacology and informatics have the potential to identify and characterize new natural antimicrobial compounds in the future. This knowledge may be useful for the development of future therapeutic strategies.
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Affiliation(s)
- Francisco Javier Álvarez-Martínez
- Institute of Research, Development and Innovation in Health Biotechnology of Elche (IDiBE), Universitas Miguel Hernández (UMH), 03202 Elche, Spain; (F.J.Á.-M.); (V.M.)
| | - Enrique Barrajón-Catalán
- Institute of Research, Development and Innovation in Health Biotechnology of Elche (IDiBE), Universitas Miguel Hernández (UMH), 03202 Elche, Spain; (F.J.Á.-M.); (V.M.)
| | - Vicente Micol
- Institute of Research, Development and Innovation in Health Biotechnology of Elche (IDiBE), Universitas Miguel Hernández (UMH), 03202 Elche, Spain; (F.J.Á.-M.); (V.M.)
- CIBER, Fisiopatología de la Obesidad y la Nutrición, CIBERobn, Instituto de Salud Carlos III (CB12/03/30038), 28220 Madrid, Spain
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160
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Anti-Proliferative and Anti-Biofilm Potentials of Bacteriocins Produced by Non-Pathogenic Enterococcus sp. Probiotics Antimicrob Proteins 2020; 13:571-585. [PMID: 33010007 DOI: 10.1007/s12602-020-09711-1] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 09/20/2020] [Indexed: 01/25/2023]
Abstract
The incidence of cancer is increasing worldwide; likewise, the emergence of antibiotic-resistant biofilm-forming pathogens has led to a tremendous increase in morbidity and mortality. This study aimed to evaluate the probiotic properties of bacteriocin-producing Enterococcus sp. with a focus on their anti-biofilm and anticancer activities. Three of 79 Enterococcus isolates (FM43, FM65, FM50) were identified as producers of broad-spectrum bioactive molecules and were molecularly characterized as Enterococcus faecium by 16S rRNA sequencing. Phenotypic and genotypic screening for potential virulence factors revealed no factors known to promote pathogenicity. Treatment with proteinase K resulted in diminished antimicrobial activity; PCR-based screening for bacteriocin genes suggested the presence of both entA and entB genes that encode enterocins A and B, respectively. Maximum antimicrobial activity was detected during the early stationary phase, while activity disappeared after 24 h in culture. Bacteriocins from these isolates were stable at high temperatures and over a wide range of pH. Interestingly, crude supernatants of Ent. faecium FM43 and Ent. faecium FM50 resulted in significant destruction (80% and 48%, respectively; P < 0.05) of Streptococcus mutans ATCC 25175-associated preformed biofilms. Moreover, in vitro cytotoxicity assays revealed that extracts from Ent. faecium isolates FM43, FM65, and FM50 inhibited Caco-2 cell proliferation by 76.9%, 70%, and 85.3%, respectively. Taken together, the multifunctional capabilities of the microbial-derived proteins identified in our study suggest potentially important roles as alternative treatments for biofilm-associated infections and cancer.
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161
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Yang S, Dong Y, Aweya JJ, Xie T, Zeng B, Zhang Y, Liu GM. Antimicrobial activity and acting mechanism of Tegillarca granosa hemoglobin-derived peptide (TGH1) against Vibrio parahaemolyticus. Microb Pathog 2020; 147:104302. [DOI: 10.1016/j.micpath.2020.104302] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2020] [Revised: 05/27/2020] [Accepted: 05/29/2020] [Indexed: 01/12/2023]
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162
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León Madrazo A, Segura Campos MR. Review of antimicrobial peptides as promoters of food safety: Limitations and possibilities within the food industry. J Food Saf 2020. [DOI: 10.1111/jfs.12854] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
Affiliation(s)
- Anaí León Madrazo
- Facultad de Ingeniería Química Universidad Autónoma de Yucatán Mérida Yucatán Mexico
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163
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Verdú S, Ruiz-Rico M, Pérez AJ, Barat JM, Grau R. Application of laser backscattering imaging for the physico-chemical characterisation of antimicrobial silica particles functionalised with plant essential oils. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2020.109990] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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164
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Yang S, Dong Y, Aweya JJ, Li J, Chen X, Zhang Y, Liu GM. A hemoglobin-derived antimicrobial peptide, LCH4, from the large yellow croaker (Larimichthys crocea) with potential use as a food preservative. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109656] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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165
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Abdelhamid AG, El-Dougdoug NK. Controlling foodborne pathogens with natural antimicrobials by biological control and antivirulence strategies. Heliyon 2020; 6:e05020. [PMID: 32995651 PMCID: PMC7511826 DOI: 10.1016/j.heliyon.2020.e05020] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2020] [Revised: 06/02/2020] [Accepted: 09/18/2020] [Indexed: 12/14/2022] Open
Abstract
Foodborne diseases represent a global health threat besides the great economic losses encountered by the food industry. These hazards necessitate the implementation of food preservation methods to control foodborne pathogens, the causal agents of human illnesses. Until now, most control methods rely on inhibiting the microbial growth or eliminating the pathogens by applying lethal treatments. Natural antimicrobials, which inhibit microbial growth, include traditional chemicals, naturally occurring antimicrobials, or biological preservation (e.g. beneficial microbes, bacteriocins, or bacteriophages). Although having great antimicrobial effectiveness, challenges due to the adaptation of foodborne pathogens to such control methods are becoming apparent. Such adaptation enables the survival of the pathogens in foods or food-contact environments. This imperative concern inspires contemporary research and food industry sector to develop technologies which do not target microbial growth but disarming microbial virulence factors. These technologies, referred to as "antivirulence", render the microbe non-capable of causing the disease with very limited or no opportunities for the pathogenic microorganisms to develop resistance. For the sake of safer and fresh-like foods, with no effect on the sensory properties of foods, a combination of two or more natural antimicrobials or with other stressors, is now widespread, to preserve foods. This review introduces and critically describes the traditional versus the emerging uses of natural antimicrobials for controlling foodborne pathogens in foods. Development of biological control strategies using natural antimicrobials proved to be effective in inhibiting microbial growth in foods and allowing improved food safety. In the meanwhile, discovery of new antivirulence agents could be a transformative strategy in food preservation in the far future.
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Affiliation(s)
- Ahmed G. Abdelhamid
- Department of Food Science and Technology, The Ohio State University, Columbus, OH, USA
- Botany and Microbiology Department, Faculty of Science, Benha University, Benha, 13511, Egypt
| | - Noha K. El-Dougdoug
- Botany and Microbiology Department, Faculty of Science, Benha University, Benha, 13511, Egypt
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166
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Inactivation of Listeria monocytogenes, Escherichia coli O157:H7, and Pre-existing Bacteria on Spinach by Combined Treatment of Cudrania tricuspidata Leaf Extract Washing and Ultraviolet-C Irradiation. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02476-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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167
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Agriopoulou S, Stamatelopoulou E, Sachadyn-Król M, Varzakas T. Lactic Acid Bacteria as Antibacterial Agents to Extend the Shelf Life of Fresh and Minimally Processed Fruits and Vegetables: Quality and Safety Aspects. Microorganisms 2020; 8:E952. [PMID: 32599824 PMCID: PMC7356186 DOI: 10.3390/microorganisms8060952] [Citation(s) in RCA: 68] [Impact Index Per Article: 17.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2020] [Revised: 06/16/2020] [Accepted: 06/22/2020] [Indexed: 02/07/2023] Open
Abstract
Eating fresh fruits and vegetables is, undoubtedly, a healthy habit that should be adopted by everyone (particularly due to the nutrients and functional properties of fruits and vegetables). However, at the same time, due to their production in the external environment, there is an increased risk of their being infected with various pathogenic microorganisms, some of which cause serious foodborne illnesses. In order to preserve and distribute safe, raw, and minimally processed fruits and vegetables, many strategies have been proposed, including bioprotection. The use of lactic acid bacteria in raw and minimally processed fruits and vegetables helps to better maintain their quality by extending their shelf life, causing a significant reduction and inhibition of the action of important foodborne pathogens. The antibacterial effect of lactic acid bacteria is attributed to its ability to produce antimicrobial compounds, including bacteriocins, with strong competitive action against many microorganisms. The use of bacteriocins, both separately and in combination with edible coatings, is considered a very promising approach for microbiological quality, and safety for postharvest storage of raw and minimally processed fruits and vegetables. Therefore, the purpose of the review is to discuss the biopreservation of fresh fruits and vegetables through the use of lactic acid bacteria as a green and safe technique.
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Affiliation(s)
- Sofia Agriopoulou
- Department of Food Science and Technology, University of the Peloponnese, Antikalamos, 24100 Kalamata, Greece; (S.A.); (E.S.)
| | - Eygenia Stamatelopoulou
- Department of Food Science and Technology, University of the Peloponnese, Antikalamos, 24100 Kalamata, Greece; (S.A.); (E.S.)
| | - Monika Sachadyn-Król
- Department of Chemistry, Faculty of Food Sciences and Biotechnology, University of Life Sciences in Lublin, 20950 Lublin, Poland;
| | - Theodoros Varzakas
- Department of Food Science and Technology, University of the Peloponnese, Antikalamos, 24100 Kalamata, Greece; (S.A.); (E.S.)
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168
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Kalogianni AI, Lazou T, Bossis I, Gelasakis AI. Natural Phenolic Compounds for the Control of Oxidation, Bacterial Spoilage, and Foodborne Pathogens in Meat. Foods 2020; 9:E794. [PMID: 32560249 PMCID: PMC7353591 DOI: 10.3390/foods9060794] [Citation(s) in RCA: 47] [Impact Index Per Article: 11.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2020] [Revised: 06/06/2020] [Accepted: 06/12/2020] [Indexed: 12/19/2022] Open
Abstract
Alternative technologies for long-term preservation, quality assurance, and safety of meat are continuously pursued by the food industry to satisfy the demands of modern consumers for nutritious and healthy meat-based products. Naturally occurring phenolic compounds are considered promising substances by the meat industry for their antioxidant and antimicrobial properties, while consumers seem to embrace them for their claimed health benefits. Despite the numerous in vitro and in situ studies demonstrating their beneficial effects against meat oxidation, spoilage, and foodborne pathogens, wide application and commercialization has not been yet achieved. Major obstacles are still the scarcity of legislative framework, the large variety of meat-based products and targeted pathogens, the limited number of case-specific application protocols and the questionable universal efficiency of the applied ones. The objectives of the present review are i) to summarize the current knowledge about the applications of naturally occurring phenols in meat and meat-based products, emphasizing the mechanisms, determinants, and spectrum of their antioxidant and antimicrobial activity; ii) to present state-of-the-art technologies utilized for the application of phenolic compounds in meat systems; and iii) to discuss relevant regulation, limitations, perspectives, and future challenges for their mass industrial use.
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Affiliation(s)
- Aphrodite I. Kalogianni
- Laboratory of Anatomy and Physiology of Farm Animals, Department of Animal Science, Agricultural University of Athens (AUA), Iera Odos 75 str., 11855 Athens, Greece; (A.I.K.); (I.B.)
| | - Thomai Lazou
- Laboratory of Hygiene of Foods of Animal Origin—Veterinary Public Health, School of Veterinary Medicine, Faculty of Health Sciences, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece;
| | - Ioannis Bossis
- Laboratory of Anatomy and Physiology of Farm Animals, Department of Animal Science, Agricultural University of Athens (AUA), Iera Odos 75 str., 11855 Athens, Greece; (A.I.K.); (I.B.)
| | - Athanasios I. Gelasakis
- Laboratory of Anatomy and Physiology of Farm Animals, Department of Animal Science, Agricultural University of Athens (AUA), Iera Odos 75 str., 11855 Athens, Greece; (A.I.K.); (I.B.)
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Encapsulated Limonene: A Pleasant Lemon-Like Aroma with Promising Application in the Agri-Food Industry. A Review. Molecules 2020; 25:molecules25112598. [PMID: 32503168 PMCID: PMC7321087 DOI: 10.3390/molecules25112598] [Citation(s) in RCA: 41] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2020] [Revised: 05/29/2020] [Accepted: 06/02/2020] [Indexed: 01/16/2023] Open
Abstract
Limonene, mainly found as a major component in Citrus spp., has been proven to possess a valuable potential as sustainable replacement to synthetic pesticides and food preservatives. This review intends to give a clear overview of the principal emerging applications of limonene in the agri-food industry as antimicrobial, herbicidal and antioxidant agent. To successfully use limonene in a greener agri-food industry, its preservation had become a top concern for manufacturers. In order to elucidate the most efficient and sustainable manner to encapsulate limonene, the different techniques and materials tested up to the present are also reviewed. In general, encapsulation conserves and protects limonene from outside aggressions, but also allows its controlled release as well as enhances its low water solubility, which can be critical for the discussed applications. Other parameters such as scalability, low cost and availability of equipment will need to be taken into account. Further efforts would likely be oriented to the elucidation of encapsulating sustainable systems obtained by cost-efficient elaboration processes, which can deliver effective concentrations of limonene without affecting crops and food products.
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170
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In Silico Analysis Highlights the Diversity and Novelty of Circular Bacteriocins in Sequenced Microbial Genomes. mSystems 2020; 5:5/3/e00047-20. [PMID: 32487738 PMCID: PMC8534725 DOI: 10.1128/msystems.00047-20] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022] Open
Abstract
Consumer demand for “fresh food” with no chemical preservatives has prompted researchers to pay more attention to natural antimicrobial peptides such as bacteriocins. Nisin is currently the most widely used food biopreservative among the bacteriocins; however, its applications are restricted due to its low stability at neutral and alkaline pH values. Circular bacteriocins have potent antimicrobial activity against foodborne pathogens, show exceptional stability, and have great potential to be developed as biopreservatives. Here, we take advantage of the precursor peptides of 15 reported circular bacteriocins to devise an in silico approach to identify potential circular bacteriocins in sequenced microbial genomes. A total of nearly 7,000 putative precursor peptides were identified from 86 species of bacteria and further classified into 28 groups based on their amino acid similarity. Among the groups, 19 showed low similarity (less than 50%) to any known precursor peptide of circular bacteriocins. One novel circular bacteriocin in group 11, cerecyclin, showed the highest identity (34%) to the known circular bacteriocin enterocin NKR-5-3B and was selected for verification. Cerecyclin showed antimicrobial activity against several Gram-positive bacteria, inhibited the outgrowth of Bacillus cereus spores, and did not exhibit hemolysis activity. Moreover, it showed 4-fold- to 8-fold-higher antimicrobial activity against B. cereus and Listeria monocytogenes than nisin A. Cerecyclin also had increased stability compared to nisin A under neutral or alkaline conditions. This work not only identified a promising food biopreservative but also provided a rich source for novel circular bacteriocins. IMPORTANCE Circular bacteriocins are promising biopreservatives, and it is important to identify more novel circular bacteriocins to enhance the current arsenal of antimicrobials. In this study, we used an in silico approach to identify a large number of novel circular bacteriocins and classified these bacteriocins into 28 groups rather than the 2 groups that were described in previous studies. Nineteen groups were novel and had low similarity (less than 50%) to any known precursor peptides of circular bacteriocins; this finding greatly expands the awareness of the novelty and diversity of circular bacteriocins. A novel circular bacteriocin which we named cerecyclin was identified in the B. cereus group; this circular bacteriocin had great antimicrobial activity against some foodborne pathogens and showed extreme stability. This study not only identified a promising food biopreservative but also provided a rich source for the identification of novel circular bacteriocins and the development of new biopreservatives.
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171
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Veras FF, Ritter AC, Roggia I, Pranke P, Pereira CN, Brandelli A. Natamycin-loaded electrospun poly(ε-caprolactone) nanofibers as an innovative platform for antifungal applications. SN APPLIED SCIENCES 2020. [DOI: 10.1007/s42452-020-2912-z] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023] Open
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172
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Sofy AR, Abd El Haliem NF, Refaey EE, Hmed AA. Polyvalent Phage CoNShP-3 as a Natural Antimicrobial Agent Showing Lytic and Antibiofilm Activities against Antibiotic-Resistant Coagulase-Negative Staphylococci Strains. Foods 2020; 9:E673. [PMID: 32456227 PMCID: PMC7278617 DOI: 10.3390/foods9050673] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2020] [Revised: 05/18/2020] [Accepted: 05/19/2020] [Indexed: 12/15/2022] Open
Abstract
Synthetic antimicrobials have a negative impact on food quality and consumer health, which is why natural antimicrobials are urgently needed. Coagulase-negative staphylococci (CoNS) has gained considerable importance for food poisoning and infection in humans and animals, particularly in biofilms. As a result, this study was conducted to control the CoNS isolated from food samples in Egypt. CoNS isolates were selected on the basis of their antibiotic susceptibility profiles and their biofilm-associated behavior. In this context, a total of 29 different bacteriophages were isolated and, in particular, lytic phages (6 isolates) were selected. The host range and physiological parameters of the lytic phages have been studied. Electron microscopy images showed that lytic phages were members of the families Myoviridae (CoNShP-1, CoNShP-3, and CoNSeP-2 isolates) and Siphoviridae (CoNShP-2, CoNSsP-1, and CoNSeP-1 isolates). CoNShP-1, CoNShP-2, and CoNShP-3 were found to be virulent to Staphylococcus haemolyticus, CoNSsP-1 to Staphylococcus saprophyticus and CoNSeP-1 and CoNSeP-2 to Staphylococcus epidermidis. Interestingly, the CoNShP-exhibited a typical polyvalent behavior, where not only lysis CoNS, but also other genera include Staphylococcus aureus, methicillin-resistant Staphylococcus aureus (MRSA), vancomycin-resistant Staphylococcus aureus (VRSA), Bacillus cereus and Bacillus subtilis. In addition, CoNShP-3 phage showed high stability at different temperatures and pH levels. Indeed, CoNShP-3 phage showed an antibiofilm effect against Staphylococcus epidermidis CFS79 and Staphylococcus haemolyticus CFS43, respectively, while Staphylococcus saprophyticus CFS28 biofilm was completely removed. Finally, CoNShP-3 phage demonstrated a high preservative efficacy over short and long periods of storage against inoculated CoNS in chicken breast sections. In conclusion, this study highlights the control of CoNS pathogens using a polyvalent lytic phage as a natural antibacterial and antibiofilm agent from a food safety perspective.
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Affiliation(s)
- Ahmed R. Sofy
- Botany and Microbiology Department, Faculty of Science, Al-Azhar University, Nasr City, 11884 Cairo, Egypt;
| | - Naglaa F. Abd El Haliem
- Microbiology and Immunology Department, Faculty of Medicine (Girls), Al-Azhar University, Nasr City, 11884 Cairo, Egypt;
| | - Ehab E. Refaey
- Botany and Microbiology Department, Faculty of Science, Al-Azhar University, Nasr City, 11884 Cairo, Egypt;
| | - Ahmed A. Hmed
- Botany and Microbiology Department, Faculty of Science, Al-Azhar University, Nasr City, 11884 Cairo, Egypt;
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173
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Sampathkumar K, Tan KX, Loo SCJ. Developing Nano-Delivery Systems for Agriculture and Food Applications with Nature-Derived Polymers. iScience 2020; 23:101055. [PMID: 32339991 PMCID: PMC7186528 DOI: 10.1016/j.isci.2020.101055] [Citation(s) in RCA: 46] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2019] [Revised: 03/10/2020] [Accepted: 04/07/2020] [Indexed: 12/11/2022] Open
Abstract
The applications of nanotechnology are wide ranging, and developing functional nanomaterials for agri-food applications from nature-derived polymers is widely conceived as a sustainable approach that is safer for human and animal consumption. In light of this, this review focuses on the advances in the development of nano-delivery systems using nature-derived polymers for agri-food applications. The review opens with a section detailing the different types of nature-derived polymers currently being used in various applications in the agri-food industry with a special mention on microbial extracellular polymeric materials. The major applications of nano-delivery systems in the food sector, such as food fortification and food preservation, as well as in the agricultural sector for controlled release of agrochemicals using nature-derived polymers are discussed. The review ends with a perspective on the safety and public perception of nano-enabled foods with a concluding remark on future directions of incorporating nano-delivery systems for agri-food purposes.
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Affiliation(s)
- Kaarunya Sampathkumar
- School of Materials Science and Engineering, Nanyang Technological University, 50 Nanyang Avenue, Singapore 639798, Singapore
| | - Kei Xian Tan
- School of Materials Science and Engineering, Nanyang Technological University, 50 Nanyang Avenue, Singapore 639798, Singapore
| | - Say Chye Joachim Loo
- School of Materials Science and Engineering, Nanyang Technological University, 50 Nanyang Avenue, Singapore 639798, Singapore; Singapore Centre for Environmental Life Sciences Engineering (SCELSE), Nanyang Technological University, 60 Nanyang Drive, Singapore 637551, Singapore; Harvard T.H. Chan School of Public Health, 677 Huntington Avenue, Boston, MA 02115, USA.
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174
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Peralta-Ruiz Y, Grande Tovar C, Sinning-Mangonez A, Bermont D, Pérez Cordero A, Paparella A, Chaves-López C. Colletotrichum gloesporioides inhibition using chitosan-Ruta graveolens L essential oil coatings: Studies in vitro and in situ on Carica papaya fruit. Int J Food Microbiol 2020; 326:108649. [PMID: 32402917 DOI: 10.1016/j.ijfoodmicro.2020.108649] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2019] [Revised: 04/17/2020] [Accepted: 04/25/2020] [Indexed: 01/10/2023]
Abstract
In this study we assessed the efficacy of chitosan (CHI) (2%) emulsion added with Ruta graveolens L. essential oil (REO) at different concentrations (0.5%, 1.0% and 1.5%) to control C. gloesporioides grows both "in situ" and "in vitro" in papaya Maradol (Carica papaya L.). In vitro studies showed a decrease on fungal growth (mycelia diameter) with the increase of REO concentration, while 0.5% of REO induce a reduction of 56.42%, REO at 1.0% and 1.5% induced a reduction of 97%. Microscopic analysis showed irreversible deleterious morphological and ultrastructural alterations as well as changes in conidia morphology, and conidia germination inhibition up to 90%. Among the most abundant REO constituents, 2-Nonanol showed strong antifungal activity followed by 2-Undecanone, Benzyl acetate, 2-Nonanone, 2-Tridecanone and 2-Dodecanone. Studies "in situ" on papaya fruit during 12 days at 20 °C, showed a reduction of the C. gloesporioides lesion expansion by 50% using CHI-REO 0.5% emulsions and by 100% with treatments of CHI-REO 1.0 and 1.5%, in addition the emulsions were efficacious to reduce the fruit surface microbiota. On the other hand, physicochemical analysis of the papaya fruits demonstrated that CHI-REO emulsions treatment delayed papaya ripening without affecting the organoleptic characteristics. All these results demonstrated for the first time the application of coatings CHI-REO as a postharvest treatment for the control of anthracnose on papaya fruit.
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Affiliation(s)
- Yeimmy Peralta-Ruiz
- Facultad de Ingeniería, Programa de Ingeniería Agroindustrial, Universidad del Atlántico, Carrera 30 Número 8-49, Puerto Colombia, Colombia; Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini 1, 64100 Teramo, Italy
| | - Carlos Grande Tovar
- Grupo de Investigación de fotoquímica y fotobiología, Universidad del Atlántico, Carrera 30 Número 8-49, Puerto Colombia 081008, Colombia
| | - Angie Sinning-Mangonez
- Facultad de Ingeniería, Programa de Ingeniería Agroindustrial, Universidad del Atlántico, Carrera 30 Número 8-49, Puerto Colombia, Colombia
| | - Daniel Bermont
- Facultad de Ingeniería, Programa de Ingeniería Agroindustrial, Universidad del Atlántico, Carrera 30 Número 8-49, Puerto Colombia, Colombia
| | - Alexander Pérez Cordero
- Grupo de Investigación en Bioprospección Agropecuarias, Universidad de Sucre, carrera 28 # 5-267, 700008 Puerta Roja - Sincelejo, Sucre, Colombia
| | - Antonello Paparella
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini 1, 64100 Teramo, Italy
| | - Clemencia Chaves-López
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini 1, 64100 Teramo, Italy.
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175
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Bagheri Darvish H, Bahrami A, Jafari SM, Williams L. Micro/nanoencapsulation strategy to improve the efficiency of natural antimicrobials against Listeria monocytogenes in food products. Crit Rev Food Sci Nutr 2020; 61:1241-1259. [PMID: 32323558 DOI: 10.1080/10408398.2020.1755950] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Abstract
Listeria monocytogenes (Lm), the etiological agent of listeriosis diseases in humans, is a serious pathogenic microorganism threatening the food safety especially in ready-to-eat food products. Adhesion on both biotic and abiotic surfaces is making it a potential source of contamination by Lm. Also, this bacterium has become more tolerant in food processing conditions, including in the presence of adverse conditions such as cold and dehydration. One of the attractive and effective methods to inhibit the growth of Lm in the food products is using natural antimicrobial agents, which can be a suitable alternative to synthetic preservatives for producing organic food products. The use of pure natural antimicrobials has some limitations including low stability against harsh conditions, low solubility and absorption, and un-controlled release, which can decrease their functions. These limitations have been overcome by using new advanced encapsulation techniques, which have boosted the anti-listerial activity of natural agents. Therefore, the current paper is aiming to review the results of recent studies conducted on using natural antimicrobials added directly or as encapsulated forms into the food formulation to control the growth of Lm. The information of current study can be used by the researchers as well as the food companies for the optimization of food formulations through encapsulation strategies to control Lm and potentially produce safe foods for the consumers.
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Affiliation(s)
| | - Akbar Bahrami
- North Carolina Research Campus, Center for Excellence in Post-Harvest Technologies, North Carolina Agricultural and Technical State University, Kannapolis, North Carolina, USA
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Leonard Williams
- North Carolina Research Campus, Center for Excellence in Post-Harvest Technologies, North Carolina Agricultural and Technical State University, Kannapolis, North Carolina, USA
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176
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Bahrami A, Delshadi R, Assadpour E, Jafari SM, Williams L. Antimicrobial-loaded nanocarriers for food packaging applications. Adv Colloid Interface Sci 2020; 278:102140. [PMID: 32171115 DOI: 10.1016/j.cis.2020.102140] [Citation(s) in RCA: 107] [Impact Index Per Article: 26.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2020] [Accepted: 03/04/2020] [Indexed: 12/17/2022]
Abstract
Increasing the demands of consumers for organic and safer foods has led to applying new technologies for food preservation. Active packaging (AP) containing natural antimicrobial agents is a good candidate for promoting the shelf life of food products. The efficiency of AP has been enhanced through nanoencapsulation methods, in which antimicrobial-loaded nanocarriers could provide a controlled release of antimicrobial active packaging for keeping the quality of foods during storage. The main objective of this review is to introduce common methods for designing novel encapsulation delivery systems offering controlled release of antimicrobials in the AP systems. The common nanocarriers for enveloping antimicrobial agents are described and the current state of art in the application of nanoencapsulated antimicrobials in development of antimicrobial APs have been summarized and tabulated. Incorporation of a carrier loaded with natural antimicrobial agents is the most effective method for developing AP in the food packaging sector which has become possible by using nanoencapsulated antimicrobials in films or coating structures, instead of using their free form. Nanoencapsulation approaches provide many advantages including protection against environmental stresses, release control, and improving the solubility and absorption of natural antimicrobials in AP, which are the main achievements overcoming the barriers for using natural antimicrobials in food packaging.
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177
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Ma Y, Wang Y, Zhang H, Sun W, Li Z, Zhang F, Zhang H, Chen F, Zhang H, An J, He C. Antimicrobial mechanism of strictinin isomers extracted from the root of Rosa roxburghii Tratt (Ci Li Gen). JOURNAL OF ETHNOPHARMACOLOGY 2020; 250:112498. [PMID: 31877366 DOI: 10.1016/j.jep.2019.112498] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/04/2019] [Revised: 12/19/2019] [Accepted: 12/21/2019] [Indexed: 06/10/2023]
Abstract
ETHNOPHARMACOLOGICAL RELEVANCE The root of Rosa roxburghii Tratt (Ci Li Gen) is a kind of Chinese ethnomedicine in Gui Zhou province, used for the treatment of abdominal pain, acute bacillary dysentery, gastroenteritis and other diseases in human and livestock. AIM OF THE STUDY The aim of this study was to isolate and identify the effective antimicrobial components from the ethyl acetate extract of the Ci Li Gen and to investigate its antimicrobial mechanism afterwards. MATERIALS AND METHODS The effective antimicrobial components in the ethyl acetate extract from the Ci Li Gen were isolated by high-performance liquid chromatography (HPLC) and identified by high-resolution mass spectrometry (HRMS) and nuclear magnetic resonance (NMR). The antibacterial activity was evaluated by the minimum inhibition concentration (MIC) measured by microdilution technique. The antibacterial mechanism was investigated by the time-kill curve, sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) combined with NanoLC-ESI-MS/MS, intracellular esterase activity detected by Flow cytometry, and the ultrastructural changes of the Escherichia coli ATCC 25922 observed by scanning electron microscope (SEM). RESULTS The effective antimicrobial component (peak 4) was identified as strictinin isomers by HRMS and NMR. The MIC of strictinin isomers against E. coli was 0.125 mg/mL. With respect to the negative control group, the results of SDS-PAGE and NanoLC-ESI-MS/MS showed that the up-regulated proteins of the strictinin isomers treated group were Metal-binding protein ZinT, 30S ribosomal protein S4 and 50S ribosomal protein L4, while the down-regulated protein was hydroperoxide reductase subunit C. Moreover, in the strictinin isomers treated group, the esterase activity in the E. coli cells was reduced and the bacteria E. coli became atrophied, pitted and contorted, and the surface of E. coli was rough and blurred. CONCLUSIONS According to the above results, the antimicrobial mechanism of strictinin isomers against E. coli were oxidative stress and protein synthesis disorder, which inhibited the activity of the enzymes required for bacterial growth and metabolism. These findings reflected the pleiotropic effects of strictinin isomers, making it a promising antimicrobial agent for pharmaceutical research.
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Affiliation(s)
- Yichao Ma
- College of Veterinary Medicine, Nanjing Agricultural University, Nanjing, 210095, China
| | - Yuan Wang
- College of Veterinary Medicine, Nanjing Agricultural University, Nanjing, 210095, China
| | - Hua Zhang
- College of Veterinary Medicine, Nanjing Agricultural University, Nanjing, 210095, China
| | - Weidong Sun
- College of Veterinary Medicine, Nanjing Agricultural University, Nanjing, 210095, China
| | - Zhenzhen Li
- College of Veterinary Medicine, Nanjing Agricultural University, Nanjing, 210095, China
| | - Fengyichi Zhang
- College of Veterinary Medicine, Nanjing Agricultural University, Nanjing, 210095, China
| | - Haibin Zhang
- College of Veterinary Medicine, Nanjing Agricultural University, Nanjing, 210095, China
| | - Fuxin Chen
- School of Chemistry and Chemical Engineering, Xi'an University of Science and Technology, Xi'an, 710054, China.
| | - Hang Zhang
- Key Laboratory of Advanced Drug Preparation Technologies, Ministry of Education, Co-innovation Center of Henan Province for New Drug R&D and Preclinical Safety, School of Pharmaceutical Sciences, Zhengzhou University, Zhengzhou, 450001, China
| | - Jun An
- Qinnan Institute for Food and Drug Control, Duyun, 558000, China
| | - Chenghua He
- College of Veterinary Medicine, Nanjing Agricultural University, Nanjing, 210095, China.
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178
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Effect of thymoquinone on the resistance of Cronobacter sakazakii to environmental stresses and antibiotics. Food Control 2020. [DOI: 10.1016/j.foodcont.2019.106944] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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179
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Kumar S, Mukherjee A, Dutta J. Chitosan based nanocomposite films and coatings: Emerging antimicrobial food packaging alternatives. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.01.002] [Citation(s) in RCA: 162] [Impact Index Per Article: 40.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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180
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Pahalagedara ASNW, Flint S, Palmer J, Brightwell G, Gupta TB. Antimicrobial production by strictly anaerobic Clostridium spp. Int J Antimicrob Agents 2020; 55:105910. [PMID: 31991218 DOI: 10.1016/j.ijantimicag.2020.105910] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2019] [Revised: 01/13/2020] [Accepted: 01/18/2020] [Indexed: 01/04/2023]
Abstract
Antimicrobial resistance continues to rise on a global scale, affecting the environment, humans, animals and food systems. Use of natural antimicrobials has been favoured over synthetic molecules in food preservation owing to concerns over the adverse health effects of synthetic chemicals. The continuing need for novel natural antimicrobial compounds has spurred research to investigate natural sources, such as bacteria, for antimicrobials. The antimicrobial-producing potential of bacteria has been investigated in numerous studies. However, the discovery of antimicrobials has been biased towards aerobes and facultative anaerobes, and strict anaerobes such as Clostridium spp. have been largely neglected. In recent years, genomic studies have indicated the genetic potential of strict anaerobes to produce putative bioactive molecules and this has encouraged the exploration of Clostridium spp. for their antimicrobial production. So far, only a limited number of antimicrobial compounds have been isolated, identified and characterised from the genus Clostridium. This review discusses our current knowledge and understanding of clostridial antimicrobial compounds as well as recent genome mining studies of Clostridium spp. focused at identification of putative gene clusters encoding bacterial secondary metabolite groups and peptides reported to possess antimicrobial properties. Furthermore, opportunities and challenges in the identification of antimicrobials from Clostridium spp. using genomic-guided approaches are discussed. The limited studies conducted so far have identified the genus Clostridium as a viable source of antimicrobial compounds for future investigations.
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Affiliation(s)
- Amila Srilal Nawarathna Weligala Pahalagedara
- Food Assurance Team, AgResearch Ltd., Hopkirk Research Institute, Massey University, Palmerston North, 4474, New Zealand; School of Food and Advanced Technology, Massey University, Palmerston North, 4442, New Zealand
| | - Steve Flint
- School of Food and Advanced Technology, Massey University, Palmerston North, 4442, New Zealand
| | - Jon Palmer
- School of Food and Advanced Technology, Massey University, Palmerston North, 4442, New Zealand
| | - Gale Brightwell
- Food Assurance Team, AgResearch Ltd., Hopkirk Research Institute, Massey University, Palmerston North, 4474, New Zealand
| | - Tanushree Barua Gupta
- Food Assurance Team, AgResearch Ltd., Hopkirk Research Institute, Massey University, Palmerston North, 4474, New Zealand.
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181
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Efficacy of pulsed electric fields and antimicrobial compounds used alone and in combination for the inactivation of Campylobacter jejuni in liquids and raw chicken. Food Control 2020. [DOI: 10.1016/j.foodcont.2019.01.017] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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182
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Redondo-Blanco S, Fernández J, López-Ibáñez S, Miguélez EM, Villar CJ, Lombó F. Plant Phytochemicals in Food Preservation: Antifungal Bioactivity: A Review. J Food Prot 2020; 83:163-171. [PMID: 31860394 DOI: 10.4315/0362-028x.jfp-19-163] [Citation(s) in RCA: 29] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Abstract
Synthetic food additives generate a negative perception in consumers. This fact generates an important pressure on food manufacturers, searching for safer natural alternatives. Phytochemicals (such as polyphenols and thiols) and plant essential oils (terpenoids) possess antimicrobial activities that are able to prevent food spoilage due to fungi (e.g., Aspergillus, Penicillium) and intoxications (due to mycotoxins), both of which are important economic and health problems worldwide. This review summarizes industrially interesting antifungal bioactivities from the three main types of plant nutraceuticals: terpenoids (as thymol), polyphenols (as resveratrol) and thiols (as allicin) as well as some of the mechanisms of action. These phytochemicals are widely distributed in fruits and vegetables and are very useful in food preservation as they inhibit growth of important spoilage and pathogenic fungi, affecting especially mycelial growth and germination. Terpenoids and essential oils are the most abundant group of secondary metabolites found in plant extracts, especially in common aromatic plants, but polyphenols are a more remarkable group of bioactive compounds as they show a broad array of bioactivities.
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Affiliation(s)
- Saúl Redondo-Blanco
- Research Group Biotechnology of Nutraceuticals and Bioactive Compounds (BIONUC), Departamento de Biología Funcional, Área de Microbiología, University of Oviedo, 33006 Oviedo, Principality of Asturias, Spain; and Instituto Universitario de Oncología del Principado de Asturias (IUOPA), Instituto de Investigación Sanitaria del Principado de Asturias (IISPA), 33011 Oviedo, Asturias, Spain
| | - Javier Fernández
- Research Group Biotechnology of Nutraceuticals and Bioactive Compounds (BIONUC), Departamento de Biología Funcional, Área de Microbiología, University of Oviedo, 33006 Oviedo, Principality of Asturias, Spain; and Instituto Universitario de Oncología del Principado de Asturias (IUOPA), Instituto de Investigación Sanitaria del Principado de Asturias (IISPA), 33011 Oviedo, Asturias, Spain
| | - Sara López-Ibáñez
- Research Group Biotechnology of Nutraceuticals and Bioactive Compounds (BIONUC), Departamento de Biología Funcional, Área de Microbiología, University of Oviedo, 33006 Oviedo, Principality of Asturias, Spain; and Instituto Universitario de Oncología del Principado de Asturias (IUOPA), Instituto de Investigación Sanitaria del Principado de Asturias (IISPA), 33011 Oviedo, Asturias, Spain
| | - Elisa M Miguélez
- Research Group Biotechnology of Nutraceuticals and Bioactive Compounds (BIONUC), Departamento de Biología Funcional, Área de Microbiología, University of Oviedo, 33006 Oviedo, Principality of Asturias, Spain; and Instituto Universitario de Oncología del Principado de Asturias (IUOPA), Instituto de Investigación Sanitaria del Principado de Asturias (IISPA), 33011 Oviedo, Asturias, Spain
| | - Claudio J Villar
- Research Group Biotechnology of Nutraceuticals and Bioactive Compounds (BIONUC), Departamento de Biología Funcional, Área de Microbiología, University of Oviedo, 33006 Oviedo, Principality of Asturias, Spain; and Instituto Universitario de Oncología del Principado de Asturias (IUOPA), Instituto de Investigación Sanitaria del Principado de Asturias (IISPA), 33011 Oviedo, Asturias, Spain
| | - Felipe Lombó
- Research Group Biotechnology of Nutraceuticals and Bioactive Compounds (BIONUC), Departamento de Biología Funcional, Área de Microbiología, University of Oviedo, 33006 Oviedo, Principality of Asturias, Spain; and Instituto Universitario de Oncología del Principado de Asturias (IUOPA), Instituto de Investigación Sanitaria del Principado de Asturias (IISPA), 33011 Oviedo, Asturias, Spain
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183
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Liu Y, Chen H, Xiang H, Lei H, Zhang D, Qiu Y, Xu L. Inhibition and molecular mechanism of diosmetin against xanthine oxidase by multiple spectroscopies and molecular docking. NEW J CHEM 2020. [DOI: 10.1039/d0nj00679c] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
Abstract
Studying the inhibition and molecular mechanism of diosmetin against xanthine oxidase helps to develop natural product xanthine oxidase inhibitors.
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Affiliation(s)
- Yongjie Liu
- Hubei Key Laboratory of Animal Nutrition and Feed Science
- Wuhan Polytechnic University
- Wuhan 430023
- China
- School of Biology and Pharmaceutical Engineering
| | - Hao Chen
- School of Chemistry and Environmental Engineering
- Wuhan Polytechnic University
- Wuhan
- China
| | - Huilong Xiang
- Hubei Key Laboratory of Animal Nutrition and Feed Science
- Wuhan Polytechnic University
- Wuhan 430023
- China
- School of Biology and Pharmaceutical Engineering
| | - Huan Lei
- School of Biology and Pharmaceutical Engineering
- Wuhan Polytechnic University
- Wuhan 430023
- China
| | - Di Zhang
- School of Biology and Pharmaceutical Engineering
- Wuhan Polytechnic University
- Wuhan 430023
- China
| | - Yinsheng Qiu
- Hubei Key Laboratory of Animal Nutrition and Feed Science
- Wuhan Polytechnic University
- Wuhan 430023
- China
| | - Lingyun Xu
- Hubei Key Laboratory of Animal Nutrition and Feed Science
- Wuhan Polytechnic University
- Wuhan 430023
- China
- School of Biology and Pharmaceutical Engineering
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184
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Liu Q, Zhang M, Bhandari B, Xu J, Yang C. Effects of nanoemulsion-based active coatings with composite mixture of star anise essential oil, polylysine, and nisin on the quality and shelf life of ready-to-eat Yao meat products. Food Control 2020. [DOI: 10.1016/j.foodcont.2019.106771] [Citation(s) in RCA: 50] [Impact Index Per Article: 12.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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185
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Anton D, Koskar J, Raudsepp P, Meremäe K, Kaart T, Püssa T, Roasto M. Antimicrobial and Antioxidative Effects of Plant Powders in Raw and Cooked Minced Pork. Foods 2019; 8:foods8120661. [PMID: 31835429 PMCID: PMC6963448 DOI: 10.3390/foods8120661] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2019] [Revised: 11/25/2019] [Accepted: 12/05/2019] [Indexed: 12/29/2022] Open
Abstract
It is a challenge for scientists to find new plant-based food constituents simultaneously possessing antimicrobial and antioxidative properties to prolong the shelf life of meat products. In this study, various plant powders and their blends were added to minced pork to carry out a complex study of their effect on sensory characteristics, microbial growth, and lipid oxidation of the meat in raw and cooked forms during storage. Microbiological shelf life parameters were evaluated by determining the total counts of microorganisms, yeasts, and molds. The growth potential of Listeria monocytogenes was estimated by challenge testing. The impact on lipid oxidation processes was assessed using thiobarbituric acid reactive substances (TBARS) and high performance liquid chromatography (HPLC) methods. The results showed that the blend of rhubarb petioles and tomato powder added a pleasant color and a combined taste to the product, similar to the taste of salt. In raw samples, considerable microbial growth inhibition was achieved with rhubarb petioles, tomato, and their mixture. Nine treatments of cooked samples had a stronger inhibitory effect on microbial growth compared to control treatments. Among all plant powders, tomato was the most effective inhibitor of yeast and mold growth. However, the challenge test revealed that L. monocytogenes growth in cooked samples was not inhibited during shelf life. In raw samples, rhubarb roots combined with blackcurrant or chokeberry berries effectively inhibited lipid oxidation, and in cooked samples, rhubarb petioles showed a similar effect. In conclusion, it was found that powdered plant materials are well suited for use as antimicrobial and antioxidative agents in minced meat products.
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Affiliation(s)
- Dea Anton
- Chair of Food Hygiene and Veterinary Public Health, Institute of Veterinary Medicine and Animal Sciences, Estonian University of Life Sciences, Kreutzwaldi 56/3, 51006 Tartu, Estonia; (P.R.); (K.M.); (T.P.); (M.R.)
- Correspondence:
| | - Julia Koskar
- Estonian Veterinary and Food Laboratory, Kreutzwaldi 30, 51006 Tartu, Estonia;
| | - Piret Raudsepp
- Chair of Food Hygiene and Veterinary Public Health, Institute of Veterinary Medicine and Animal Sciences, Estonian University of Life Sciences, Kreutzwaldi 56/3, 51006 Tartu, Estonia; (P.R.); (K.M.); (T.P.); (M.R.)
| | - Kadrin Meremäe
- Chair of Food Hygiene and Veterinary Public Health, Institute of Veterinary Medicine and Animal Sciences, Estonian University of Life Sciences, Kreutzwaldi 56/3, 51006 Tartu, Estonia; (P.R.); (K.M.); (T.P.); (M.R.)
| | - Tanel Kaart
- Chair of Animal Breeding and Biotechnology, Institute of Veterinary Medicine and Animal Sciences, Estonian University of Life Sciences, Kreutzwaldi 46, 51006 Tartu, Estonia;
| | - Tõnu Püssa
- Chair of Food Hygiene and Veterinary Public Health, Institute of Veterinary Medicine and Animal Sciences, Estonian University of Life Sciences, Kreutzwaldi 56/3, 51006 Tartu, Estonia; (P.R.); (K.M.); (T.P.); (M.R.)
| | - Mati Roasto
- Chair of Food Hygiene and Veterinary Public Health, Institute of Veterinary Medicine and Animal Sciences, Estonian University of Life Sciences, Kreutzwaldi 56/3, 51006 Tartu, Estonia; (P.R.); (K.M.); (T.P.); (M.R.)
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186
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Dupas C, Métoyer B, El Hatmi H, Adt I, Mahgoub SA, Dumas E. Plants: A natural solution to enhance raw milk cheese preservation? Food Res Int 2019; 130:108883. [PMID: 32156345 DOI: 10.1016/j.foodres.2019.108883] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2019] [Revised: 11/29/2019] [Accepted: 12/01/2019] [Indexed: 01/18/2023]
Abstract
Plants have been traditionnally used for centuries in cheese manufacturing, either for their aromatic properties or as technological auxiliaries (e.g. milk-clotting enzyme preparations, cheese wrappers). Some of these plants are known to have antimicrobial and/or antioxidant properties and could also act as natural preservatives for raw milk and derived dairy products. This review examined the traditional uses of plants in dairy processing, and then focuses on known antimicrobial and antioxidant properties of their extracts (e.g. maceration, decoction, essential oil). Known effects of theses plants on technological flora (starter cultures and microorganisms implicated in cheese ripening) were also summarized, and the potential for plant extracts used in combination with hurdle technologies was explored. Then, legal restriction and bioactivity variations from a culture media to a food matrix was reviewed: non-toxic bioactive molecules found in plants, extract preparation modes suitable with foodgrade processing restrictions, the role of the food matrix as a hindrance to the efficiency of bioactive compounds, and a review of food legislation. Finally, some commercial plant extracts for milk preservation were discussed.
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Affiliation(s)
- Coralie Dupas
- Univ Lyon, Université Claude Bernard Lyon 1, ISARA Lyon, BioDyMIA - Equipe Mixte d'Accueil n°3733, rue Henri de Boissieu, F-01000 Bourg en Bresse, France.
| | - Benjamin Métoyer
- Univ Lyon, Université Claude Bernard Lyon 1, ISARA Lyon, BioDyMIA - Equipe Mixte d'Accueil n°3733, rue Henri de Boissieu, F-01000 Bourg en Bresse, France.
| | - Halima El Hatmi
- Institut des Régions Arides (IRA), Km 22.5, route du Djorf, 4119 Medenine, Tunisia.
| | - Isabelle Adt
- Univ Lyon, Université Claude Bernard Lyon 1, ISARA Lyon, BioDyMIA - Equipe Mixte d'Accueil n°3733, rue Henri de Boissieu, F-01000 Bourg en Bresse, France.
| | - Samir A Mahgoub
- Department of Agricultural Microbiology, Faculty of Agriculture, Zagazig University, 44511, Egypt.
| | - Emilie Dumas
- Univ Lyon, Université Claude Bernard Lyon 1, ISARA Lyon, BioDyMIA - Equipe Mixte d'Accueil n°3733, rue Henri de Boissieu, F-01000 Bourg en Bresse, France.
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187
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Phytochemicals and biological activities of mutamba (Guazuma ulmifolia Lam.): A review. Food Res Int 2019; 126:108713. [DOI: 10.1016/j.foodres.2019.108713] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2019] [Revised: 09/24/2019] [Accepted: 09/28/2019] [Indexed: 12/15/2022]
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188
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Jia B, Ma YM, Liu B, Chen P, Hu Y, Zhang R. Synthesis, Antimicrobial Activity, Structure-Activity Relationship, and Molecular Docking Studies of Indole Diketopiperazine Alkaloids. Front Chem 2019; 7:837. [PMID: 31850323 PMCID: PMC6897290 DOI: 10.3389/fchem.2019.00837] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2019] [Accepted: 11/18/2019] [Indexed: 12/16/2022] Open
Abstract
Strategies for the synthesis of indole diketopiperazine alkaloids (indole DKPs) have been described and involve three analogs of indole DKPs. The antimicrobial activity and structure-activity relationship (SAR) of 24 indole DKPs were explored. Compounds 3b and 3c were found to be the most active, with minimum inhibitory concentrations (MIC) values in the range of 0.94–3.87 μM (0.39–1.56 μg/mL) against the four tested bacteria (Staphylococcus aureus, Bacillus subtilis, Pseudomonas aeruginosa, and Escherichia coli). Furthermore, compounds 4a and 4b displayed broad-spectrum antimicrobial activity with MIC values of 1.10–36.9 μM (0.39–12.5 μg/mL) against all tested bacteria and plant pathogenic fungi (Colletotrichum gloeosporioides, Valsa mali, Alternaria alternata and Alternaria brassicae). According to the in silico study, compounds 3c showed significant binding affinity to the FabH protein from Escherichia coli, which has been identified as the key target enzyme of fatty acid synthesis (FAS) in bacteria. Therefore, these compounds are not only promising new antibacterial agents but also potential FabH inhibitors.
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Affiliation(s)
- Bin Jia
- Shaanxi Key Laboratory of Chemical Additives for Industry, College of Chemistry and Chemical Engineering, Shaanxi University of Science and Technology, Xi'an, China
| | - Yang-Min Ma
- Shaanxi Key Laboratory of Chemical Additives for Industry, College of Chemistry and Chemical Engineering, Shaanxi University of Science and Technology, Xi'an, China
| | - Bin Liu
- School of Pharmacy, Shaanxi Institute of International Trade and Commerce, Xi'an, China.,Collaborative Innovation Center of Green Manufacturing Technology for Traditional Chinese Medicine in Shaanxi Province, Xi'an, China
| | - Pu Chen
- Shaanxi Key Laboratory of Chemical Additives for Industry, College of Chemistry and Chemical Engineering, Shaanxi University of Science and Technology, Xi'an, China
| | - Yan Hu
- Shaanxi Key Laboratory of Chemical Additives for Industry, College of Chemistry and Chemical Engineering, Shaanxi University of Science and Technology, Xi'an, China
| | - Rui Zhang
- School of Arts and Sciences, Shaanxi University of Science and Technology, Xi'an, China
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189
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Quinto EJ, Caro I, Villalobos-Delgado LH, Mateo J, De-Mateo-Silleras B, Redondo-Del-Río MP. Food Safety through Natural Antimicrobials. Antibiotics (Basel) 2019; 8:E208. [PMID: 31683578 PMCID: PMC6963522 DOI: 10.3390/antibiotics8040208] [Citation(s) in RCA: 89] [Impact Index Per Article: 17.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2019] [Revised: 10/17/2019] [Accepted: 10/24/2019] [Indexed: 02/07/2023] Open
Abstract
Microbial pathogens are the cause of many foodborne diseases after the ingestion of contaminated food. Several preservation methods have been developed to assure microbial food safety, as well as nutritional values and sensory characteristics of food. However, the demand for natural antimicrobial agents is increasing due to consumers' concern on health issues. Moreover, the use of antibiotics is leading to multidrug resistant microorganisms reinforcing the focus of researchers and the food industry on natural antimicrobials. Natural antimicrobial compounds from plants, animals, bacteria, viruses, algae and mushrooms are covered. Finally, new perspectives from researchers in the field and the interest of the food industry in innovations are reviewed. These new approaches should be useful for controlling foodborne bacterial pathogens; furthermore, the shelf-life of food would be extended.
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Affiliation(s)
- Emiliano J Quinto
- Department of Nutrition and Food Science, Faculty of Medicine, University of Valladolid, 47005 Valladolid, Spain.
| | - Irma Caro
- Department of Nutrition and Food Science, Faculty of Medicine, University of Valladolid, 47005 Valladolid, Spain.
| | - Luz H Villalobos-Delgado
- Institute of Agroindustry, Technological University of the Mixteca, Huajuapan de León, Oaxaca 69000, Mexico.
| | - Javier Mateo
- Department of Hygiene and Food Technology, Faculty of Veterinary Medicine, University of León, 24071 León, Spain.
| | - Beatriz De-Mateo-Silleras
- Department of Nutrition and Food Science, Faculty of Medicine, University of Valladolid, 47005 Valladolid, Spain.
| | - María P Redondo-Del-Río
- Department of Nutrition and Food Science, Faculty of Medicine, University of Valladolid, 47005 Valladolid, Spain.
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190
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Salehi B, Gültekin-Özgüven M, Kırkın C, Özçelik B, Morais-Braga MFB, Carneiro JNP, Bezerra CF, Silva TGD, Coutinho HDM, Amina B, Armstrong L, Selamoglu Z, Sevindik M, Yousaf Z, Sharifi-Rad J, Muddathir AM, Devkota HP, Martorell M, Jugran AK, Martins N, Cho WC. Anacardium Plants: Chemical,Nutritional Composition and Biotechnological Applications. Biomolecules 2019; 9:465. [PMID: 31505888 PMCID: PMC6769990 DOI: 10.3390/biom9090465] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2019] [Revised: 08/26/2019] [Accepted: 09/05/2019] [Indexed: 12/18/2022] Open
Abstract
Anacardium plants are native to the American tropical regions, and Anacardium occidentale L. (cashew tree) is the most recognized species of the genus. These species contain rich secondary metabolites in their leaf and shoot powder, fruits and other parts that have shown diverse applications. This review describes the habitat and cultivation of Anacardium species, phytochemical and nutritional composition, and their industrial food applications. Besides, we also discuss the secondary metabolites present in Anacardium plants which display great antioxidant and antimicrobial effects. These make the use of Anacardium species in the food industry an interesting approach to the development of green foods.
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Affiliation(s)
- Bahare Salehi
- Student Research Committee, School of Medicine, Bam University of Medical Sciences, Bam 44340847, Iran
| | - Mine Gültekin-Özgüven
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak, 34469 Istanbul, Turkey
| | - Celale Kırkın
- Department of Gastronomy and Culinary Arts, School of Applied Sciences, Özyeğin University, Çekmeköy, 34794 Istanbul, Turkey
| | - Beraat Özçelik
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak, 34469 Istanbul, Turkey
- Bioactive Research & Innovation Food Manufac. Indust. Trade Ltd., Katar Street, Teknokent ARI-3, B110, Sarıyer, 34467, Istanbul, Turkey
| | | | - Joara Nalyda Pereira Carneiro
- Laboratory of Applied Mycology of Cariri, Department of Biological Sciences, Cariri Regional University, Crato, Ceará-Brazil
| | - Camila Fonseca Bezerra
- Laboratory of Planning and Synthesis of Drugs, Department of Antibiotics, Federal University of Pernambuco, Recife, Pernambuco, Brazil
| | - Teresinha Gonçalves da Silva
- Laboratory of Planning and Synthesis of Drugs, Department of Antibiotics, Federal University of Pernambuco, Recife, Pernambuco, Brazil
| | - Henrique Douglas Melo Coutinho
- Laboratory of Microbiology and Molecular Biology, Department of Biological Chemistry, Regional University of Cariri, Crato, Brazil
| | - Benabdallah Amina
- Department of Agronomy, SAPVESA Laboratory, Nature and Life Sciences Faculty, University Chadli BENDJEDID, El-Tarf 36000, Algeria
| | - Lorene Armstrong
- State University of Ponta Grossa, Departament of Pharmaceutical Sciences, Ponta Grossa, Paraná, Brazil
| | - Zeliha Selamoglu
- Department of Medical Biology, Faculty of Medicine, Nigde Ömer Halisdemir University, Campus, Nigde, Turkey
| | - Mustafa Sevindik
- Department of Food Processing, Bahçe Vocational School, Osmaniye Korkut Ata University, 80500 Osmaniye, Turkey
| | - Zubaida Yousaf
- Department of Botany, Lahore College for Women University, Jail Road, Lahore 54000, Pakistan
| | - Javad Sharifi-Rad
- Zabol Medicinal Plants Research Center, Zabol University of Medical Sciences, Zabol 61615-585, Iran.
| | - Ali Mahmoud Muddathir
- Department of Horticulture, Faculty of Agriculture, University of Khartoum, Shambat 13314, Khartoum North, Sudan
| | - Hari Prasad Devkota
- School of Pharmacy, Kumamoto University, 5-1 Oe-honmachi, Chuo-ku, Kumamoto 862-0973, Japan
- Program for Leading Graduate Schools, Health Life Science: Interdisciplinary and Glocal Oriented (HIGO) Program, Kumamoto University, Kumamoto 860-8555, Japan
| | - Miquel Martorell
- Department of Nutrition and Dietetics, Faculty of Pharmacy, University of Concepción, Concepcion, Chile.
- Universidad de Concepción, Unidad de Desarrollo Tecnológico, UDT, Concepcion 4070386, Chile.
| | - Arun Kumar Jugran
- Govind Ballabh Pant National Institute of Himalayan Environment and Sustainable Development, Garhwal Regional Centre, Srinagar-246 174, Uttarakhand, India.
| | - Natália Martins
- Faculty of Medicine, University of Porto, Alameda Prof. Hernâni Monteiro, 4200-319 Porto, Portugal.
- Institute for Research and Innovation in Health (i3S), University of Porto, 4200-135 Porto, Portugal.
| | - William C Cho
- Department of Clinical Oncology, Queen Elizabeth Hospital, Hong Kong SAR, China.
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191
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Derbré S. Phytothérapie et troubles urogénitaux, sélectionner des produits efficaces et sûrs. ACTUALITES PHARMACEUTIQUES 2019. [DOI: 10.1016/j.actpha.2019.05.026] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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192
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IFST Winning Articles. FOOD SCIENCE AND TECHNOLOGY 2019. [DOI: 10.1002/fsat.3303_4.x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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193
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Ultrasound Processing Alone or in Combination with Other Chemical or Physical Treatments as a Safety and Quality Preservation Strategy of Fresh and Processed Fruits and Vegetables: A Review. FOOD BIOPROCESS TECH 2019. [DOI: 10.1007/s11947-019-02313-y] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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194
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Nampuak C, Tongkhao K. Okra mucilage powder: a novel functional ingredient with antioxidant activity and antibacterial mode of action revealed by scanning and transmission electron microscopy. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14308] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Affiliation(s)
- Chatmanee Nampuak
- Department of Food Science and Technology, Faculty of Agro‐Industry Kasetsart University Bangkok 10900 Thailand
| | - Kullanart Tongkhao
- Department of Food Science and Technology, Faculty of Agro‐Industry Kasetsart University Bangkok 10900 Thailand
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195
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Feng Y, Ibarra-Sánchez LA, Luu L, Miller MJ, Lee Y. Co-assembly of nisin and zein in microfluidics for enhanced antilisterial activity in Queso Fresco. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.05.059] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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196
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Tančinová D, Foltínová D, Mašková Z, Štefániková J, Árvay J. Effect of essential oils of Myrtaceae plants on the Penicillium commune. POTRAVINARSTVO 2019. [DOI: 10.5219/1106] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
The aim of this research was to determine the inhibitory effect of vapor phase of five essential oils (EOs) on the growth of seven strains of Penicillium commune isolated from moldy milk products. Another objective was to determine the minimum inhibitory doses (in vitro and probit analyses) of EOs, which at concentration 625 μL.L-1 of air completely inhibited the growth of all strains. The antifungal activity was evaluated by the micro-atmosphere method. The essential oils used in this study were extract of plants from family Myrtaceae. Only one essential oil – clove (from Syzygium aromaticum L.; leaves) completely inhibited the growth of all strains during cultivation at 25 °C and 5 °C. Eucalyptus essential oil (from Eucaliptus globulus; leaves), tea tree essential oil (from Melaleuca alternifolia Cheel; leaves), cajeput essential oil (from Melaleuca leucadendra L.; leaves and twigs), niaouli essential oil (from Melaleuca quinquenervia (Cav.) S.T.Blake; leaves) have different effects on the growth of P. commune strains. The order of tested essential oils according to the inhibition effect on the growth of the strains of P. commune (from the strongest to the weakest effect) was: clove > tea tree > cajeput > niaouli > eucalyptus. Clove EO that completely inhibited the growth of all strains was used to determine minimum inhibitory doses (MIDs). The MIDs were 125 µL.L-1 of air for two strains of P. commune and 250 µL.L-1 of air for five strains of P. commune on the 7th and 14th day of cultivation, also. Using probit analysis, predicted MIDs90 and MIDs50 were calculated. The MIDs90 were determined from 104.93 to 301.37 µL.L-1 of air.
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197
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Zhao J, Zhao G, Liu Y. Antibacterial activity of a hexahydro‐β‐acids/methyl‐β‐cyclodextrin inclusion complex against bacteria related to foodborne illness. J Food Saf 2019. [DOI: 10.1111/jfs.12678] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Affiliation(s)
- Jiuyang Zhao
- Key Laboratory of Coal Cleaning Conversion and Chemical Engineering Process, Xinjiang Uyghur Autonomous RegionCollege of Chemistry and Chemical Engineering, Xinjiang University Urumqi China
| | - Guanyu Zhao
- Key Laboratory of Coal Cleaning Conversion and Chemical Engineering Process, Xinjiang Uyghur Autonomous RegionCollege of Chemistry and Chemical Engineering, Xinjiang University Urumqi China
| | - Yumei Liu
- Key Laboratory of Coal Cleaning Conversion and Chemical Engineering Process, Xinjiang Uyghur Autonomous RegionCollege of Chemistry and Chemical Engineering, Xinjiang University Urumqi China
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198
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Bolívar-Monsalve J, Ramírez-Toro C, Bolívar G, Ceballos-González C. Mechanisms of action of novel ingredients used in edible films to preserve microbial quality and oxidative stability in sausages - A review. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.05.011] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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199
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Polaquini CR, Morão LG, Nazaré AC, Torrezan GS, Dilarri G, Cavalca LB, Campos DL, Silva IC, Pereira JA, Scheffers DJ, Duque C, Pavan FR, Ferreira H, Regasini LO. Antibacterial activity of 3,3'-dihydroxycurcumin (DHC) is associated with membrane perturbation. Bioorg Chem 2019; 90:103031. [PMID: 31238181 DOI: 10.1016/j.bioorg.2019.103031] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2019] [Revised: 05/24/2019] [Accepted: 06/03/2019] [Indexed: 12/15/2022]
Abstract
Curcumin is a plant diphenylheptanoid and has been investigated for its antibacterial activity. However, the therapeutic uses of this compound are limited due to its chemical instability. In this work, we evaluated the antimicrobial activity of diphenylheptanoids derived from curcumin against Gram-positive and Gram-negative bacteria, and also against Mycobacterium tuberculosis in terms of MIC (Minimum Inhibitory Concentration) and MBC (Minimum Bactericidal Concentration) values. 3,3'-Dihydroxycurcumin (DHC) displayed activity against Enterococcus faecalis, Staphylococcus aureus and M. tuberculosis, demonstrating MIC values of 78 and 156 µg/mL. In addition, DHC was more stable than curcumin in acetate buffer (pH 5.0) and phosphate buffer (pH 7.4) for 24 h at 37 °C. We proposed that membrane and the cell division protein FtsZ could be the targets for DHC due to that fact that curcumin exhibits this mode of antibacterial action. Fluorescence microscopy of Bacillus subtilis stained with SYTO9 and propidium iodide fluorophores indicated that DHC has the ability to perturb the bacterial membrane. On the other hand, DHC showed a weak inhibition of the GTPase activity of B. subtilis FtsZ. Toxicity assay using human cells indicated that DHC has moderate capacity to reduce viability of liver cells (HepG2 line) and lung cells (MRC-5 and A549 lines) when compared with doxorubicin. Alkaline comet assay indicated that DHC was not able to induce DNA damage in A549 cell line. These results indicated that DHC is promising compound with antibacterial and antitubercular activities.
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Affiliation(s)
- Carlos R Polaquini
- Department of Chemistry and Environmental Sciences, Institute of Biosciences, Humanities and Exact Sciences, São Paulo State University (Unesp), São José do Rio Preto 15054-000, Brazil
| | - Luana G Morão
- Department of Biochemistry and Microbiology, Institute of Biosciences, São Paulo State University (Unesp), Rio Claro 13506-900, Brazil
| | - Ana C Nazaré
- Department of Chemistry and Environmental Sciences, Institute of Biosciences, Humanities and Exact Sciences, São Paulo State University (Unesp), São José do Rio Preto 15054-000, Brazil
| | - Guilherme S Torrezan
- Department of Chemistry and Environmental Sciences, Institute of Biosciences, Humanities and Exact Sciences, São Paulo State University (Unesp), São José do Rio Preto 15054-000, Brazil
| | - Guilherme Dilarri
- Department of Biochemistry and Microbiology, Institute of Biosciences, São Paulo State University (Unesp), Rio Claro 13506-900, Brazil
| | - Lúcia B Cavalca
- Department of Biochemistry and Microbiology, Institute of Biosciences, São Paulo State University (Unesp), Rio Claro 13506-900, Brazil; Department of Molecular Microbiology, Groningen Biomolecular Sciences and Biotechnology Institute, University of Groningen, Groningen 9747, the Netherlands
| | - Débora L Campos
- Department of Biological Sciences, School of Pharmaceutical Sciences, São Paulo State University (Unesp), Araraquara 14800-903, Brazil
| | - Isabel C Silva
- Department of Biochemistry and Microbiology, Institute of Biosciences, São Paulo State University (Unesp), Rio Claro 13506-900, Brazil; Department of Biological Sciences, School of Pharmaceutical Sciences, São Paulo State University (Unesp), Araraquara 14800-903, Brazil
| | - Jessé A Pereira
- Department of Pediatric Dentistry and Public Health, School of Dentistry, São Paulo State University (Unesp), Araçatuba 16015-050, Brazil
| | - Dirk-Jan Scheffers
- Department of Molecular Microbiology, Groningen Biomolecular Sciences and Biotechnology Institute, University of Groningen, Groningen 9747, the Netherlands
| | - Cristiane Duque
- Department of Pediatric Dentistry and Public Health, School of Dentistry, São Paulo State University (Unesp), Araçatuba 16015-050, Brazil
| | - Fernando R Pavan
- Department of Biological Sciences, School of Pharmaceutical Sciences, São Paulo State University (Unesp), Araraquara 14800-903, Brazil
| | - Henrique Ferreira
- Department of Biochemistry and Microbiology, Institute of Biosciences, São Paulo State University (Unesp), Rio Claro 13506-900, Brazil.
| | - Luis O Regasini
- Department of Chemistry and Environmental Sciences, Institute of Biosciences, Humanities and Exact Sciences, São Paulo State University (Unesp), São José do Rio Preto 15054-000, Brazil.
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Synergistic properties of mustard and cinnamon essential oils for the inactivation of foodborne moulds in vitro and on Spanish bread. Int J Food Microbiol 2019; 298:44-50. [DOI: 10.1016/j.ijfoodmicro.2019.03.012] [Citation(s) in RCA: 39] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2018] [Revised: 02/12/2019] [Accepted: 03/19/2019] [Indexed: 11/20/2022]
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