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Sharma MH, Palamae S, Yingkajorn M, Benjakul S, Singh A, Buatong J. Multidrug-Resistance of Vibrio Species in Bivalve Mollusks from Southern Thailand: Isolation, Identification, Pathogenicity, and Their Sensitivity toward Chitooligosaccharide-Epigallocatechin-3-Gallate Conjugate. Foods 2024; 13:2375. [PMID: 39123565 PMCID: PMC11311814 DOI: 10.3390/foods13152375] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2024] [Revised: 07/22/2024] [Accepted: 07/25/2024] [Indexed: 08/12/2024] Open
Abstract
Vibrio spp. is a Gram-negative bacteria known for its ability to cause foodborne infection in association with eating raw or undercooked seafood. The majority of these foodborne illnesses are caused by mollusks, especially bivalves. Thus, the prevalence of Vibrio spp. in blood clams (Tegillarca granosa), baby clams (Paphia undulata), and Asian green mussels (Perna viridis) from South Thailand was determined. A total of 649 Vibrio spp. isolates were subjected to pathogenicity analysis on blood agar plates, among which 21 isolates from blood clams (15 isolates), baby clams (2 isolates), and green mussels (4 isolates) showed positive β-hemolysis. Based on the biofilm formation index (BFI) of β-hemolysis-positive Vibrio strains, nine isolates exhibited a strong biofilm formation capacity, with a BFI in the range of 1.37 to 10.13. Among the 21 isolates, 6 isolates (BL18, BL82, BL84, BL85, BL90, and BL92) were tlh-positive, while trh and tdh genes were not detected in all strains. Out of 21 strains, 5 strains showed multidrug resistance (MDR) against amoxicillin/clavulanic acid, ampicillin/sulbactam, cefotaxime, cefuroxime, meropenem, and trimethoprim/sulfamethoxazole. A phylogenetic analysis of MDR Vibrio was performed based on 16s rDNA sequences using the neighbor-joining method. The five MDR isolates were identified to be Vibrio neocaledonicus (one isolate), Vibrio fluvialis (one isolate) and, Vibrio cidicii (three isolates). In addition, the antimicrobial activity of chitooligosaccharide-epigallocatechin gallate (COS-EGCG) conjugate against MDR Vibrio strains was determined. The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of COS-EGCG conjugate were in the range of 64-128 µg/mL. The antimicrobial activity of the conjugate was advocated by the cell lysis of MDR Vibrio strains, as elucidated by scanning electron microscopic images. Vibrio spp. isolated from blood clams, baby clams, and Asian green mussels were highly pathogenic, exhibiting the ability to produce biofilm and being resistant to antibiotics. However, the COS-EGCG conjugate could be used as a potential antimicrobial agent for controlling Vibrio in mollusks.
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Affiliation(s)
- Mruganxi Harshad Sharma
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90110, Thailand; (M.H.S.); (S.P.); (S.B.); (J.B.)
| | - Suriya Palamae
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90110, Thailand; (M.H.S.); (S.P.); (S.B.); (J.B.)
| | - Mingkwan Yingkajorn
- Department of Pathology, Faculty of Medicine, Prince of Songkla University, Hat Yai, Songkhla 90110, Thailand;
| | - Soottawat Benjakul
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90110, Thailand; (M.H.S.); (S.P.); (S.B.); (J.B.)
| | - Avtar Singh
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90110, Thailand; (M.H.S.); (S.P.); (S.B.); (J.B.)
| | - Jirayu Buatong
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90110, Thailand; (M.H.S.); (S.P.); (S.B.); (J.B.)
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Wang J, Shan H, Li P, Liu Y, Zhang X, Xu J, Li S. Antibacterial Effects of Theaflavins against Staphylococcus aureus and Salmonella paratyphi B: Role of Environmental Factors and Food Matrices. Foods 2023; 12:2615. [PMID: 37444352 DOI: 10.3390/foods12132615] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2023] [Revised: 06/27/2023] [Accepted: 07/03/2023] [Indexed: 07/15/2023] Open
Abstract
This study aimed to investigate the effects of different environmental factors (temperature, pH, and NaCl) and food matrices (skimmed milk powder, lecithin, and sucrose) on the antibacterial activity of theaflavins (TFs) against Staphylococcus aureus (S. aureus) and Salmonella paratyphi B (S. paratyphi B). TFs showed a larger diameter of inhibition zone (DIZ, 12.58 ± 0.09 mm-16.36 ± 0.12 mm) value against S. aureus than that of S. paratyphi B (12.42 ± 0.43 mm-15.81 ± 0.24 mm) at the same concentration (2-10 mg/mL). When temperatures were 25-121 °C, the DIZ of TFs against both S. aureus and S. paratyphi B was not significantly different. As pH increased from 2 to 10, their DIZ values decreased significantly from 16.78 ± 0.23 mm to 13.43 ± 0.08 mm and 15.63 ± 0.42 mm to 12.18 ± 0.14 mm, respectively. Their DIZ values increased slightly as the NaCl concentration increased from 0.2 mol/L to 0.8 mol/L, while their DIZ values decreased significantly for skimmed milk powder concentrations in the range of 20-120 g/L. Regarding the concentrations of lecithin and sucrose were 2-12 g/L and 10-60 g/L, their DIZ values showed no significant change against S. paratyphi B, but an increased trend for S. aureus. Under the above different environmental factors and food matrices, TFs maintained excellent antibacterial activity against S. aureus and S. paratyphi B, providing a theoretical guidance for applying TFs as novel antibacterial additives in the food industry.
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Affiliation(s)
- Jun Wang
- School of Tourism and Cuisine, Yangzhou University, Yangzhou 225127, China
| | - Hongyan Shan
- School of Tourism and Cuisine, Yangzhou University, Yangzhou 225127, China
| | - Ping Li
- Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China
| | - Yanan Liu
- School of Tourism and Cuisine, Yangzhou University, Yangzhou 225127, China
| | - Xun Zhang
- School of Tourism and Cuisine, Yangzhou University, Yangzhou 225127, China
| | - Jingguo Xu
- School of Tourism and Cuisine, Yangzhou University, Yangzhou 225127, China
| | - Songnan Li
- Joint International Research Laboratory of Agriculture and Agri-Product Safety of the Ministry of Education of China, Institutes of Agricultural Science and Technology Development, Yangzhou University, Yangzhou 225009, China
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Xie Y, Zhang C, Mei J, Xie J. Antimicrobial Effect of Ocimum gratissimum L. Essential Oil on Shewanella putrefaciens: Insights Based on the Cell Membrane and External Structure. Int J Mol Sci 2023; 24:11066. [PMID: 37446243 DOI: 10.3390/ijms241311066] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2023] [Revised: 06/28/2023] [Accepted: 06/28/2023] [Indexed: 07/15/2023] Open
Abstract
The main objective of this study was to assess the in vitro antibacterial effectiveness of Ocimum gratissimum L. essential oil (OGEO) against Shewanella putrefaciens. The minimum inhibitory concentration and minimum bactericidal concentration of OGEO acting on S. putrefaciens were both 0.1% and OGEO could inhibit the growth of S. putrefaciens in a dose-dependent manner. The restraint of the biofilm growth of S. putrefaciens was found in the crystal violet attachment assay and confocal laser scanning microscopy. The disruption of cell membranes and exudation of contents in S. putrefaciens with OGEO treatment were observed by scanning electron microscopy, hemolysis and ATPase activity. The results demonstrated that OGEO had a positive inhibitory effect on the growth of S. putrefaciens, which primarily developed its antibacterial function against S. putrefaciens by disrupting the formation of biofilms and cell membranes. This study could provide a new method of inhibiting the spoilage of food in which the dominant spoilage bacteria are S. putrefaciens.
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Affiliation(s)
- Yao Xie
- College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Chi Zhang
- College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Jun Mei
- College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China
- Key Laboratory of Aquatic Products High Quality Utilization, Storage and Transportation (Co-Construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Shanghai 201306, China
- National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai 201306, China
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai 201306, China
| | - Jing Xie
- College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China
- Key Laboratory of Aquatic Products High Quality Utilization, Storage and Transportation (Co-Construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Shanghai 201306, China
- National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai 201306, China
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai 201306, China
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Essono Mintsa M, Kumulungui BS, Obiang CS, Dussert E, Choque E, Herfurth D, Ravallec R, Ondo JP, Mesnard F. Cytotoxicity and Identification of Antibacterial Compounds from Baillonella toxisperma Bark Using a LC-MS/MS and Molecular Networking Approach. Metabolites 2023; 13:metabo13050599. [PMID: 37233640 DOI: 10.3390/metabo13050599] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2023] [Revised: 03/20/2023] [Accepted: 04/20/2023] [Indexed: 05/27/2023] Open
Abstract
Baillonella toxisperma is a medicinal plant used in northern Gabon to treat microbial diseases. It is a plant well-known by local populations, but very few studies have focused on the molecules responsible for the antibacterial activities of B. toxisperma. This study proposes a dereplication strategy based on molecular networking generated from HPLC-ESI-Q/TOF data, allowing investigation of the molecules responsible for the antibacterial activity of B. toxisperma. From this strategy, eighteen compounds were putatively identified. All of these compounds belonged mainly to five families of natural compounds, including phenylpropanolamines, stilbenes, flavonoids, lignans and phenolic glycosides. The chemical study carried out from the bark of B. toxisperma allowed us to identify, for the first time, compounds such as resveratrol and derivatives, epicatechin, epigallocatechin and epigallocatechin gallate. In addition, antibacterial activity (diffusion method and microdilution) and cytotoxicity (Cell Counting Kit-8 (CCK-8 Assay)) in vitro were evaluated. The crude ethanolic extract, as well as the fractions of B. toxisperma, showed significant antibacterial activity. However, the ethanolic fractions F2 and F4 presented high antibacterial activity compared to the crude extract. Cytotoxicity studies on colon-cancer cells (Caco-2) and human keratinocyte cells (HaCaT) showed moderate cytotoxicity in both cell types. This study clearly shows the therapeutic potential of the ethanolic extract of the bark of B. toxisperma and provides information on the phytochemical composition and bioactive compounds of the plant.
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Affiliation(s)
- Morel Essono Mintsa
- UMRt BioEcoAgro 1158-INRAE, BIOPI, Université de Picardie Jules Verne, 1 Rue des Louvels, 80000 Amiens, France
- Centre Interdisciplinaire de Recherches Médicales de Franceville (CIRMF), Franceville P.O. Box 769, Gabon
- Laboratoire Innovation Matériau Bois Habitat (LIMBHA), Ecole Supérieure du Bois, 7 Rue Christian Pauc, 44306 Nantes, France
| | - Brice Serge Kumulungui
- Centre Interdisciplinaire de Recherches Médicales de Franceville (CIRMF), Franceville P.O. Box 769, Gabon
| | - Cédric Sima Obiang
- Laboratoire de Recherches en Biochimie (LAREBIO), Université des Sciences et Techniques de Masuku, Franceville P.O. Box 943, Gabon
| | - Elodie Dussert
- UMRt BioEcoAgro 1158-INRAE, Institut Charles Violette, Université de Lille, 59655 Lille, France
| | - Elodie Choque
- UMRt BioEcoAgro 1158-INRAE, BIOPI, Université de Picardie Jules Verne, 1 Rue des Louvels, 80000 Amiens, France
| | - Damien Herfurth
- UMRt BioEcoAgro 1158-INRAE, BIOPI, Université de Picardie Jules Verne, 1 Rue des Louvels, 80000 Amiens, France
| | - Rozenn Ravallec
- UMRt BioEcoAgro 1158-INRAE, Institut Charles Violette, Université de Lille, 59655 Lille, France
| | - Joseph-Privat Ondo
- Laboratoire de Recherches en Biochimie (LAREBIO), Université des Sciences et Techniques de Masuku, Franceville P.O. Box 943, Gabon
| | - François Mesnard
- UMRt BioEcoAgro 1158-INRAE, BIOPI, Université de Picardie Jules Verne, 1 Rue des Louvels, 80000 Amiens, France
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Zhang C, Xie Y, Qiu W, Mei J, Xie J. Antibacterial and Antibiofilm Efficacy and Mechanism of Ginger ( Zingiber officinale) Essential Oil against Shewanella putrefaciens. PLANTS (BASEL, SWITZERLAND) 2023; 12:1720. [PMID: 37111943 PMCID: PMC10140911 DOI: 10.3390/plants12081720] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 02/24/2023] [Revised: 04/16/2023] [Accepted: 04/18/2023] [Indexed: 06/19/2023]
Abstract
Ginger (Zingiber officinale) has unique medicinal value and can be used to treat colds and cold-related diseases. The chemical composition and antibacterial activity of ginger essential oil (GEO) against Shewanella putrefaciens were determined in the present study. Zingiberene, α-curcumene, and zingerone were the main active compounds of GEO. GEO displayed significant antibacterial activity against S. putrefaciens, with a minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of 2.0 and 4.0 μL/mL, respectively. Changes in intracellular ATP content, nucleic acid and protein structure, exopolysaccharides (EPS) content, and extracellular protease production indicated that GEO disrupted the membrane integrity of S. putrescens. At the same time, changes in biofilm metabolic activity content and the growth curve of biofilm showed that GEO could destroy the biofilm. Both scanning electron microscopy (SEM) and confocal laser scanning microscopy (CLSM) observations confirmed that GEO destroyed the cell membrane and lead to the leakage of the constituents. The above results indicate that GEO entered the cells via contact with bacterial membranes, and then inhibited the growth of S. putrefaciens and its biofilms by increasing membrane permeability and inhibiting various virulence factors such as EPS. The findings showed that GEO could destroy the structure of cell membrane and biofilm of tested S. putrefaciens, indicating its potential as a natural food preservative.
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Affiliation(s)
- Chi Zhang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Yao Xie
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Weiqiang Qiu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
- Key Laboratory of Aquatic Products High Quality Utilization, Storage and Transportation (Co-Construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Shanghai 201306, China
- National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai 201306, China
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai 201306, China
| | - Jun Mei
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
- Key Laboratory of Aquatic Products High Quality Utilization, Storage and Transportation (Co-Construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Shanghai 201306, China
- National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai 201306, China
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai 201306, China
- Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China
| | - Jing Xie
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
- Key Laboratory of Aquatic Products High Quality Utilization, Storage and Transportation (Co-Construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Shanghai 201306, China
- National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai 201306, China
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai 201306, China
- Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China
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Lan W, Chen X, Zhao Y, Xie J. Insight into the Antibacterial Mechanism of Ozone water Combined with Tea Polyphenols against
Shewanella putrefaciens
: Membrane Disruption and Oxidative Stress. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.16106] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Weiqing Lan
- College of Food Science and Technology Shanghai Ocean University Shanghai 201306 China
- Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center Shanghai 201306 China
- National Experimental Teaching Demonstration Center for Food Science and Engineering (Shanghai Ocean University) Shanghai 201306 China
| | - Xuening Chen
- College of Food Science and Technology Shanghai Ocean University Shanghai 201306 China
| | - Yanan Zhao
- College of Food Science and Technology Shanghai Ocean University Shanghai 201306 China
| | - Jing Xie
- College of Food Science and Technology Shanghai Ocean University Shanghai 201306 China
- Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center Shanghai 201306 China
- National Experimental Teaching Demonstration Center for Food Science and Engineering (Shanghai Ocean University) Shanghai 201306 China
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