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Gonçalves MPMBB, do Prado-Silva L, Sant'Ana AS. Emergent methods for inactivation of Cronobacter sakazakii in foods: A systematic review and meta-analysis. Int J Food Microbiol 2024; 421:110777. [PMID: 38909488 DOI: 10.1016/j.ijfoodmicro.2024.110777] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2024] [Revised: 05/24/2024] [Accepted: 05/31/2024] [Indexed: 06/25/2024]
Abstract
Cronobacter sakazakii is a potentially pathogenic bacterium that is resistant to osmotic stress and low aw, and capable of persisting in a desiccated state in powdered infant milks. It is widespread in the environment and present in various products. Despite the low incidence of cases, its high mortality rates of 40 to 80 % amongst neonates make it a microorganism of public health interest. This current study performed a comparative assessment between current reduction methods applied for C. sakazakii in various food matrices, indicating tendencies and relevant parameters for process optimization. A systematic review and meta-analysis were conducted, qualitatively identifying the main methods of inactivation and control, and quantitatively evaluating the effect of treatment factors on the reduction response. Hierarchical clustering dendrograms led to conclusions on the efficiency of each treatment. Review of recent research trend identified a focus on the potential use of alternative treatments, with most studies related to non-thermal methods and dairy products. Using random-effects meta-analysis, a summary effect-size of 4-log was estimated; however, thermal methods and treatments on dairy matrices displayed wider dispersions - of τ2 = 8.1, compared with τ2 = 4.5 for vegetal matrices and τ2 = 4.0 for biofilms. Meta-analytical models indicated that factors such as chemical concentration, energy applied, and treatment time had a more significant impact on reduction than the increase in temperature. Non-thermal treatments, synergically associated with heat, and treatments on dairy matrices were found to be the most efficient.
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Affiliation(s)
| | - Leonardo do Prado-Silva
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Brazil
| | - Anderson S Sant'Ana
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Brazil.
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Chen X, Zheng X, Fan C, Song Q, Tian Z, Huang D, Li Y, Meng F, Chang Y, Wei X, Fei P. Antibacterial Pattern of Rosa roxburghii Tratt Pomace Crude Extract Against Staphylococcus aureus and Its Application in Preservation of Cooked Beef. Foodborne Pathog Dis 2023; 20:110-119. [PMID: 36893329 DOI: 10.1089/fpd.2022.0082] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/11/2023] Open
Abstract
Staphylococcus aureus is a common foodborne pathogen and spoilage bacterium in meat products. To develop a natural preservative for meat products, this study revealed the antibacterial activity and mechanism of Rosa roxburghii Tratt pomace crude extract (RRPCE) against S. aureus, and applied RRPCE to the preservation of cooked beef. The diameter of inhibition zone, minimum inhibitory concentration (MIC), and minimum bactericide concentration of RRPCE against S. aureus were 15.85 ± 0.35 to 16.21 ± 0.29 mm, 1.5 mg/mL, and 3 mg/mL, respectively. The growth curve of S. aureus was completely stalled by treatment with RRPCE at 2 MIC. RRPCE results in the decrease of intracellular adenosine 5'-triphosphate (ATP) content, depolarization of cell membrane, leakage of cell fluid including nucleic acid and protein, and destruction of cell membrane integrity and cell morphology. During storage, RRPCE significantly reduced S. aureus viable counts, pH, and total volatile basic nitrogen of cooked beef compared with untreated samples (p < 0.05). In addition, RRPCE could significantly increase the redness (a*) value, decrease lightness (L*) and yellowness (b*) values, and slow down the color change of cooked beef (p < 0.05). These findings suggest that RRPCE can effectively inhibit S. aureus, and has the potential as a natural preservative for the preservation of cooked beef.
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Affiliation(s)
- Xi Chen
- Institute of Integrated Agricultural Development Research, Guizhou Academy of Agricultural Sciences, Guiyang, China
| | - Xiuyan Zheng
- Institute of Integrated Agricultural Development Research, Guizhou Academy of Agricultural Sciences, Guiyang, China
| | - Chengwei Fan
- School of Zhang Zhongjing Health Care and Food, Nanyang Institute of Technology, Nanyang, China
| | - Qianhua Song
- School of Zhang Zhongjing Health Care and Food, Nanyang Institute of Technology, Nanyang, China
| | - Zhuxi Tian
- Institute of Integrated Agricultural Development Research, Guizhou Academy of Agricultural Sciences, Guiyang, China
| | - Daomei Huang
- Institute of Integrated Agricultural Development Research, Guizhou Academy of Agricultural Sciences, Guiyang, China
| | - Yongfu Li
- Institute of Integrated Agricultural Development Research, Guizhou Academy of Agricultural Sciences, Guiyang, China
| | - Fanbo Meng
- Institute of Integrated Agricultural Development Research, Guizhou Academy of Agricultural Sciences, Guiyang, China
| | - Yunhe Chang
- Food and Pharmaceutical Engineering Institute, Guiyang University, Guiyang, China
| | - Xiaoping Wei
- Institute of Integrated Agricultural Development Research, Guizhou Academy of Agricultural Sciences, Guiyang, China
| | - Peng Fei
- School of Zhang Zhongjing Health Care and Food, Nanyang Institute of Technology, Nanyang, China
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Zhou H, Chen L, Ouyang K, Zhang Q, Wang W. Antibacterial activity and mechanism of flavonoids from Chimonanthus salicifolius S. Y. Hu. and its transcriptome analysis against Staphylococcus aureus. Front Microbiol 2023; 13:1103476. [PMID: 36704556 PMCID: PMC9871464 DOI: 10.3389/fmicb.2022.1103476] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2022] [Accepted: 12/15/2022] [Indexed: 01/11/2023] Open
Abstract
Introduction Chimonanthus salicifolius S. Y. Hu. (FCS) possess many biological activities, but the antibacterial activity and underlying mechanisms of flavonoids from Chimonanthus salicifolius S. Y. Hu. (FCS) is still unknown. Method Maximum diameter of inhibition zone (DIZ), maximum diameter of inhibition zone (DIZ), the lowest minimum inhibition concentration (MIC), and the lowest minimum bactericide concentration (MBC) were used to detect the antibacterial activity. Meanwhile, related enzyme activities, the transcriptome analysis and quantitative RT-PCR were used to investigate the antibacterial activity mechanisms. Results The results showed that FCS (with a purity of 84.2 ± 2.0%) has potential effects on tested strains with the maximum diameter of inhibition zone (DIZ) was 15.93 ± 2.63 mm, the lowest minimum inhibition concentration (MIC) was 1.56 mg/ml and the lowest minimum bactericide concentration (MBC) was 6.25 mg/ml. In addition, the bacterial growth curve test, release of extracellular alkaline phosphatase (AKP), loss of intracellular components, DNA damage and transmission electron microscope (TEM) suggested that FCS could destroy the cell wall and membrane, cause the loss of intracellular substance, cause DNA damage and even lead to cell death. Moreover, the antibacterial mechanism of FCS against Staphylococcus aureus (S. aureus, Gram-positive bacteria) was further confirmed by the transcriptome analysis and quantitative RT-PCR at the molecular level for the first time. A total of 671 differentially expressed genes (DEGs) were identified after treated with FCS (1/2 MIC), with 338 and 333 genes showing up-regulation and down-regulation, respectively. The highlighted changes were those related to the biosynthesis of bacteria wall and membrane, DNA replication and repair, and energy metabolism. Discussion Overall, our research provides theoretical guidance for the application of FCS, which is expected to be potentially used as a natural antimicrobial agent in food safety.
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Affiliation(s)
- Huan Zhou
- Jiangxi Key Laboratory of Natural Products and Functional Food, College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang, China
| | - Lingli Chen
- Jiangxi Key Laboratory of Natural Products and Functional Food, College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang, China
| | - Kehui Ouyang
- College of Animal Science and Technology, Jiangxi Agricultural University, Nanchang, China
| | - Qingfeng Zhang
- Jiangxi Key Laboratory of Natural Products and Functional Food, College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang, China
| | - Wenjun Wang
- Jiangxi Key Laboratory of Natural Products and Functional Food, College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang, China,*Correspondence: Wenjun Wang, ✉
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Chang Y, Xia S, Fei P, Feng H, Fan F, Liu Y, Qin L, Ma L, Song Q, Liu Y. Houttuynia cordata Thunb. crude extract inactivates Cronobacter sakazakii: Antibacterial components, antibacterial mechanism, and application as a natural disinfectant. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109467] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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Ling N, Zhang X, Forsythe S, Zhang D, Shen Y, Zhang J, Ding Y, Wang J, Wu Q, Ye Y. Bacteroides fragilis ameliorates Cronobacter malonaticus lipopolysaccharide-induced pathological injury through modulation of the intestinal microbiota. Front Immunol 2022; 13:931871. [PMID: 36211338 PMCID: PMC9536467 DOI: 10.3389/fimmu.2022.931871] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2022] [Accepted: 08/08/2022] [Indexed: 11/23/2022] Open
Abstract
Cronobacter has attracted considerable attention due to its association with meningitis and necrotizing enterocolitis (NEC) in newborns. Generally, lipopolysaccharide (LPS) facilitates bacterial translocation along with inflammatory responses as an endotoxin; however, the pathogenicity of Cronobacter LPS and the strategies to alleviate the toxicity were largely unknown. In this study, inflammatory responses were stimulated by intraperitoneal injection of Cronobacter malonaticus LPS into Sprague–Dawley young rats. Simultaneously, Bacteroides fragilis NCTC9343 were continuously fed through gavage for 5 days before or after injection of C. malonaticus LPS to evaluate the intervention effect of B. fragilis. We first checked the morphological changes of the ileum and colon and the intestinal microbiota and then detected the generation of inflammatory factors, including tumor necrosis factor-alpha (TNF-α), interleukin-1 beta (IL-1β), interleukin-6 (IL-6), and interleukin-10 (IL-10) and the expression of Toll-like receptor 4 (TLR4), occludin, claudin-4, and iNOs. The results indicated that C. malonaticus LPS exacerbated intestinal infection by altering gut microbe profile, tight junction protein expression, and releasing inflammatory factors in a time- and dose-dependent manner. Intriguingly, treatment with B. fragilis obviously diminished the pathological injuries and expression of TLR4 caused by C. malonaticus LPS while increasing gut microbes like Prevotella-9. We note that Shigella, Peptoclostridium, and Sutterella might be positively related to C. malonaticus LPS infection, but Prevotella-9 was negatively correlated. The results suggested that the intestinal microbiota is an important target for the prevention and treatment of pathogenic injuries induced by C. malonaticus LPS.
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Affiliation(s)
- Na Ling
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
- Guangdong Provincial Key Laboratory of Microbial Safety and Health, State Key Laboratory of Applied Microbiology Southern China, Institute of Microbiology, Guangdong Academy of Sciences, Guangzhou, China
| | - Xiyan Zhang
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
| | | | - Danfeng Zhang
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
| | - Yizhong Shen
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
| | - Jumei Zhang
- Guangdong Provincial Key Laboratory of Microbial Safety and Health, State Key Laboratory of Applied Microbiology Southern China, Institute of Microbiology, Guangdong Academy of Sciences, Guangzhou, China
| | - Yu Ding
- Guangdong Provincial Key Laboratory of Microbial Safety and Health, State Key Laboratory of Applied Microbiology Southern China, Institute of Microbiology, Guangdong Academy of Sciences, Guangzhou, China
| | - Juan Wang
- Guangdong Provincial Key Laboratory of Microbial Safety and Health, State Key Laboratory of Applied Microbiology Southern China, Institute of Microbiology, Guangdong Academy of Sciences, Guangzhou, China
| | - Qingping Wu
- Guangdong Provincial Key Laboratory of Microbial Safety and Health, State Key Laboratory of Applied Microbiology Southern China, Institute of Microbiology, Guangdong Academy of Sciences, Guangzhou, China
- *Correspondence: Yingwang Ye, ; Qingping Wu,
| | - Yingwang Ye
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
- Guangdong Provincial Key Laboratory of Microbial Safety and Health, State Key Laboratory of Applied Microbiology Southern China, Institute of Microbiology, Guangdong Academy of Sciences, Guangzhou, China
- *Correspondence: Yingwang Ye, ; Qingping Wu,
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Bai X, Li X, Liu X, Xing Z, Su R, Wang Y, Xia X, Shi C. Antibacterial Effect of Eugenol on Shigella flexneri and Its Mechanism. Foods 2022; 11:foods11172565. [PMID: 36076751 PMCID: PMC9455010 DOI: 10.3390/foods11172565] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2022] [Revised: 08/19/2022] [Accepted: 08/23/2022] [Indexed: 11/16/2022] Open
Abstract
Shigella flexneri (Sh. flexneri), which can be found in food and the environment, is a widespread food-borne pathogen that causes human diarrhea termed “shigellosis”. In this study, eugenol, a natural active substance, was investigated for its antibacterial activity against Sh. flexneri. The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of eugenol against Sh. flexneri ATCC 12022 was 0.5 and 0.8 mg/mL. The growth curves and inhibitory effect in LB broth, PBS, vegetable juice, and minced pork showed that eugenol had a good activity against Sh. flexneri. Research findings indicated the superoxide dismutase activity of Sh. flexneri was inhibited after eugenol treatment, resulting in concentrations of intracellular reactive oxygen species and an increase in malondialdehyde. The flow cytometry analysis and field emission scanning electron microscopy results revealed obvious damage to cell membrane integrity and changes in the morphology of Sh. flexneri. In addition, the intracellular ATP concentration leaked from 0.5 μM to below 0.05 μM and the membrane potential showed a concentration-dependent depolarization after eugenol treatment. In summary, eugenol exerted strong antibacterial activity and has the potential to control Sh. flexneri in the food industry.
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Affiliation(s)
- Xiangyang Bai
- College of Food Science and Engineering, Northwest A&F University, Xianyang 712100, China
| | - Xuejiao Li
- College of Food Science and Engineering, Northwest A&F University, Xianyang 712100, China
| | - Xue Liu
- College of Food Science and Engineering, Northwest A&F University, Xianyang 712100, China
| | - Zeyu Xing
- College of Food Science and Engineering, Northwest A&F University, Xianyang 712100, China
| | - Ruiying Su
- College of Food Science and Engineering, Northwest A&F University, Xianyang 712100, China
| | - Yutang Wang
- College of Food Science and Engineering, Northwest A&F University, Xianyang 712100, China
| | - Xiaodong Xia
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116304, China
| | - Chao Shi
- College of Food Science and Engineering, Northwest A&F University, Xianyang 712100, China
- Correspondence: ; Tel.: +86-29-8709-2486; Fax: +86-29-8709-1391
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Yemiş GP, Yemiş O, Drover JC, Delaquis P. Antibacterial activity of a polyphenol-rich haskap (Lonicera caerulea L.) extract and tannic acid against Cronobacter spp. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109120] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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8
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Chang Y, Xing M, Hu X, Feng H, Wang Y, Guo B, Sun M, Ma L, Fei P. Antibacterial Activity of Chrysanthemum buds Crude Extract Against Cronobacter sakazakii and Its Application as a Natural Disinfectant. Front Microbiol 2021; 11:632177. [PMID: 33613472 PMCID: PMC7887297 DOI: 10.3389/fmicb.2020.632177] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2020] [Accepted: 12/29/2020] [Indexed: 11/14/2022] Open
Abstract
Cronobacter sakazakii is an opportunistic food-borne pathogen that endangers the health of neonates and infants. This study aims to elucidate the antibacterial activity and mechanism of Chrysanthemum buds crude extract (CBCE) against C. sakazakii and its application as a natural disinfectant. The antibacterial activity was evaluated by the determination of the diameter of inhibition zone (DIZ), minimum inhibitory concentration (MIC), and minimum bactericide concentration (MBC). The antibacterial mechanism was explored based on the changes of growth curve assay, intracellular ATP concentration, membrane potential, intracellular pH (pHin), content of soluble protein and nucleic acid, and cell morphology. Finally, the inactivation effects of CBCE against C. sakazakii in biofilm on stainless steel tube, tinplate, glass, and polystyrene were evaluated. The results showed that the DIZ, MIC, and MBC of CBCE against C. sakazakii were 14.55 ± 0.44–14.84 ± 0.38 mm, 10 mg/mL, and 20 mg/mL, respectively. In the process of CBCE acting on C. sakazakii, the logarithmic growth phase of the tested bacteria disappeared, and the concentrations of intracellular ATP, pHin, bacterial protein, and nucleic acid were reduced. Meanwhile, CBCE caused the cell membrane depolarization and leakage of cytoplasm of C. sakazakii. In addition, about 6.5 log CFU/mL of viable C. sakazakii in biofilm on stainless steel tube, tinplate, glass, and polystyrene could be inactivated after treatment with 1 MIC of CBCE for 30 min at 25°C. These findings reveal the antibacterial activity and mechanism of CBCE against C. sakazakii and provide a possibility of using a natural disinfectant to kill C. sakazakii in the production environment, packaging materials, and utensils.
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Affiliation(s)
- Yunhe Chang
- Food and Pharmaceutical Engineering Institute, Guiyang University, Guiyang, China.,Guizhou Fruit Processing Engineering Technology Research Center, Guiyang, China
| | - Min Xing
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China
| | - Xinying Hu
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China
| | - Hongxia Feng
- Food and Pharmaceutical Engineering Institute, Guiyang University, Guiyang, China
| | - Yao Wang
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China
| | - Bingrui Guo
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China
| | - Maocheng Sun
- College of Food Science and Engineering, Changchun University, Changchun, China
| | - Lizhi Ma
- Food and Pharmaceutical Engineering Institute, Guiyang University, Guiyang, China
| | - Peng Fei
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China
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Polat Yemiş G, Delaquis P. Natural Compounds With Antibacterial Activity Against Cronobacter spp. in Powdered Infant Formula: A Review. Front Nutr 2020; 7:595964. [PMID: 33330595 PMCID: PMC7731913 DOI: 10.3389/fnut.2020.595964] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2020] [Accepted: 10/08/2020] [Indexed: 12/15/2022] Open
Abstract
Bacteria from the genus Cronobacter are opportunistic foodborne pathogens capable of causing severe infections in neonates, the elderly and immunocompromised adults. The majority of neonatal infections have been linked epidemiologically to dehydrated powdered infant formulas (PIFs), the majority of which are manufactured using processes that do not ensure commercial sterility. Unfortunately, the osmotolerance, desiccation resistance, mild thermotolerance and wide-ranging minimum, optimum and maximum growth temperatures of Cronobacter spp. are conducive to survival and/or growth during the processing, reconstitution and storage of reconstituted PIFs. Consequently, considerable research has been directed at the development of alternative strategies for the control of Cronobacter spp. in PIFs, including approaches that employ antimicrobial compounds derived from natural sources. The latter include a range of phytochemicals ranging from crude extracts or essential oils derived from various plants (e.g., thyme, cinnamon, clove, marjoram, cumin, mint, fennel), to complex polyphenolic extracts (e.g., muscadine seed, pomegranate peel, olive oil, and cocoa powder extracts), purified simple phenolic compounds (e.g., carvacrol, citral, thymol, eugenol, diacetyl, vanillin, cinnamic acid, trans-cinnamaldehyde, ferulic acid), and medium chain fatty acids (monocaprylin, caprylic acid). Antimicrobials derived from microbial sources (e.g., nisin, other antibacterial peptides, organic acids, coenzyme Q0) and animal sources (e.g., chitosan, lactoferrin, antibacterial peptides from milk) have also been shown to exhibit antibacterial activity against the species. The selection of antimicrobials for the control of Cronobacter spp. requires an understanding of activity at different temperatures, knowledge about their mode of action, and careful consideration for toxicological and nutritional effects on neonates. Consequently, the purpose of the present review is to provide a comprehensive summary of currently available data pertaining to the antibacterial effects of natural antimicrobial compounds against Cronobacter spp. with a view to provide information needed to inform the selection of compounds suitable for control of the pathogen during the manufacture or preparation of PIFs by end users.
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Affiliation(s)
- Gökçe Polat Yemiş
- Department of Food Engineering, Sakarya University, Serdivan, Turkey
| | - Pascal Delaquis
- Summerland Research and Development Research Centre, Agriculture and AgriFood Canada, Summerland, BC, Canada
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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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Fei P, Feng H, Wang Y, Kang H, Xing M, Chang Y, Guo L, Chen J. Amaranthus tricolor crude extract inhibits Cronobacter sakazakii isolated from powdered infant formula. J Dairy Sci 2020; 103:9969-9979. [PMID: 32861498 DOI: 10.3168/jds.2020-18480] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2020] [Accepted: 06/10/2020] [Indexed: 01/02/2023]
Abstract
The purpose of this study was to elucidate the antibacterial activity and possible mechanism of action of Amaranthus tricolor crude extract (ATCE) against Cronobacter sakazakii isolated from powdered infant formula (PIF). The antibacterial activity of ATCE was assessed by measuring the diameter of inhibition zone (DIZ), minimum inhibitory concentration (MIC), and minimum bactericidal concentration (MBC). The possible mechanism of action of ATCE was revealed by analyzing the effects of ATCE on growth curves and changes in cell membrane potential, intracellular pH, content of bacterial protein and genomic DNA, and cell morphology. Finally, ATCE was applied to the disinfection of C. sakazakii in biofilm on stainless steel tube. The results showed that the DIZ, MIC, and MBC of ATCE against C. sakazakii strains were from 14.35 ± 0.67 to 14.84 ± 0.67 mm, 20 mg/mL, and 40 mg/mL, respectively. Treatment with ATCE ended the logarithmic growth phase of C. sakazakii, and led to depolarization of the cell membranes, reducing intracellular pH and bacterial protein and genomic DNA contents, and resulting in cytoplasmic leakage and deformation. In addition, ATCE effectively inactivated C. sakazakii in biofilm, reducing viable bacteria by approximately 6.5 log cfu/mL bacterial count after treatment with 1 MIC (1 MIC = 20 mg/mL) of ATCE for 20 min at 25°C. Our findings showed that ATCE inactivated C. sakazakii strains isolated from PIF and has potential as a natural disinfectant to reduce the contamination of PIF by C. sakazakii.
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Affiliation(s)
- Peng Fei
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, 471023, China
| | - Hongxia Feng
- Food and Pharmaceutical Engineering Institute, Guiyang University, Guiyang 550005, China
| | - Yanyan Wang
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, 150030, China
| | - Huaibin Kang
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, 471023, China
| | - Min Xing
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, 471023, China
| | - Yunhe Chang
- Food and Pharmaceutical Engineering Institute, Guiyang University, Guiyang 550005, China
| | - Ling Guo
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, 150030, China.
| | - Junliang Chen
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, 471023, China.
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12
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Chang Y, Xing M, Hu X, Feng H, Wang Y, Guo B, Sun M, Ma L, Fei P. Antibacterial Activity of Chrysanthemum buds Crude Extract Against Cronobacter sakazakii and Its Application as a Natural Disinfectant. Front Microbiol 2020; 11:632177. [PMID: 33613472 DOI: 10.3389/fmicb.2020.01502/full] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2020] [Accepted: 12/29/2020] [Indexed: 05/21/2023] Open
Abstract
Cronobacter sakazakii is an opportunistic food-borne pathogen that endangers the health of neonates and infants. This study aims to elucidate the antibacterial activity and mechanism of Chrysanthemum buds crude extract (CBCE) against C. sakazakii and its application as a natural disinfectant. The antibacterial activity was evaluated by the determination of the diameter of inhibition zone (DIZ), minimum inhibitory concentration (MIC), and minimum bactericide concentration (MBC). The antibacterial mechanism was explored based on the changes of growth curve assay, intracellular ATP concentration, membrane potential, intracellular pH (pHin), content of soluble protein and nucleic acid, and cell morphology. Finally, the inactivation effects of CBCE against C. sakazakii in biofilm on stainless steel tube, tinplate, glass, and polystyrene were evaluated. The results showed that the DIZ, MIC, and MBC of CBCE against C. sakazakii were 14.55 ± 0.44-14.84 ± 0.38 mm, 10 mg/mL, and 20 mg/mL, respectively. In the process of CBCE acting on C. sakazakii, the logarithmic growth phase of the tested bacteria disappeared, and the concentrations of intracellular ATP, pHin, bacterial protein, and nucleic acid were reduced. Meanwhile, CBCE caused the cell membrane depolarization and leakage of cytoplasm of C. sakazakii. In addition, about 6.5 log CFU/mL of viable C. sakazakii in biofilm on stainless steel tube, tinplate, glass, and polystyrene could be inactivated after treatment with 1 MIC of CBCE for 30 min at 25°C. These findings reveal the antibacterial activity and mechanism of CBCE against C. sakazakii and provide a possibility of using a natural disinfectant to kill C. sakazakii in the production environment, packaging materials, and utensils.
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Affiliation(s)
- Yunhe Chang
- Food and Pharmaceutical Engineering Institute, Guiyang University, Guiyang, China
- Guizhou Fruit Processing Engineering Technology Research Center, Guiyang, China
| | - Min Xing
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China
| | - Xinying Hu
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China
| | - Hongxia Feng
- Food and Pharmaceutical Engineering Institute, Guiyang University, Guiyang, China
| | - Yao Wang
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China
| | - Bingrui Guo
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China
| | - Maocheng Sun
- College of Food Science and Engineering, Changchun University, Changchun, China
| | - Lizhi Ma
- Food and Pharmaceutical Engineering Institute, Guiyang University, Guiyang, China
| | - Peng Fei
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China
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Cal-Sabater P, Caro I, Castro MJ, Cao MJ, Mateo J, Quinto EJ. Flow Cytometry to Assess the Counts and Physiological State of Cronobacter sakazakii Cells after Heat Exposure. Foods 2019; 8:foods8120688. [PMID: 31888256 PMCID: PMC6963341 DOI: 10.3390/foods8120688] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2019] [Revised: 12/06/2019] [Accepted: 12/11/2019] [Indexed: 11/26/2022] Open
Abstract
Cronobacter sakazakii is an opportunistic pathogen that is associated with outbreaks of neonatal necrotizing enterocolitis, septicaemia, and meningitis. Reconstituted powdered infant formulae is the most common vehicle of infection. The aim of the present study is to gain insight into the physiological states of C. sakazakii cells using flow cytometry to detect the compromised cells, which are viable but non-culturable using plate-based methods, and to evaluate the impact of milk heat treatments on those populations. Dead-cell suspensions as well as heat-treated and non-heat-treated cell suspensions were used. After 60 or 65 °C treatments, the number of compromised cells increased as a result of cells with compromised membranes shifting from the heat-treated suspension. These temperatures were not effective at killing all bacteria but were effective at compromising their membranes. Thus, mild heat treatments are not enough to guarantee the safety of powered infant formulae. Flow cytometry was capable of detecting C. sakazakii’s compromised cells that cannot be detected with classical plate count methods; thus, it could be used as a screening test to decrease the risk derived from the presence of pathogenic viable but non-culturable cells in this food that is intended for newborns’ nutrition.
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Affiliation(s)
- Paloma Cal-Sabater
- Department of Nutrition and Food Science, Faculty of Medicine, University of Valladolid, 47005 Valladolid, Spain; (P.C.-S.); (I.C.)
- Department of Nursery, Faculty of Nursery, University of Valladolid, 47005 Valladolid, Spain; (M.J.C.); (M.J.C.)
| | - Irma Caro
- Department of Nutrition and Food Science, Faculty of Medicine, University of Valladolid, 47005 Valladolid, Spain; (P.C.-S.); (I.C.)
| | - María J. Castro
- Department of Nursery, Faculty of Nursery, University of Valladolid, 47005 Valladolid, Spain; (M.J.C.); (M.J.C.)
| | - María J. Cao
- Department of Nursery, Faculty of Nursery, University of Valladolid, 47005 Valladolid, Spain; (M.J.C.); (M.J.C.)
| | - Javier Mateo
- Department of Hygiene and Food Technology, Faculty of Veterinary Medicine, University of León, 24071 León, Spain;
| | - Emiliano J. Quinto
- Department of Nutrition and Food Science, Faculty of Medicine, University of Valladolid, 47005 Valladolid, Spain; (P.C.-S.); (I.C.)
- Correspondence:
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14
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Guo L, Gong S, Wang Y, Sun Q, Duo K, Fei P. Antibacterial Activity of Olive Oil Polyphenol Extract Against Salmonella Typhimurium and Staphylococcus aureus: Possible Mechanisms. Foodborne Pathog Dis 2019; 17:396-403. [PMID: 31755743 DOI: 10.1089/fpd.2019.2713] [Citation(s) in RCA: 38] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022] Open
Abstract
Polyphenols are a group of active ingredients in olive oil, and have been reported to exhibit antioxidant activity. Salmonella enterica subsp. enterica serovar Typhimurium (Salmonella Typhimurium) and Staphylococcus aureus are common foodborne pathogens causing serious infections and food poisoning in humans. This study was conducted to analyze the antibacterial activity of olive oil polyphenol extract (OOPE) against Salmonella Typhimurium and S. aureus, and reveal the possible antibacterial mechanism. The antibacterial activity was estimated using minimum inhibitory concentration (MIC) values and bacterial survival rates when treated with OOPE. The antibacterial mechanism was revealed through determinations of changes in intracellular ATP concentration and cell membrane potential, sodium dodecyl sulfate-polyacrylamide gel electrophoresis, and transmission electron microscopy analysis. The results showed the MICs of OOPE against Salmonella Typhimurium and S. aureus were 0.625 and 0.625-1.25 mg/mL, respectively. The growth of Salmonella Typhimurium and S. aureus (∼8 log CFU/mL) was completely inhibited after treatments with 0.625 mg/mL of OOPE for 3 h and 0.625-1.25 mg/mL for 5 h, respectively. When Salmonella Typhimurium and S. aureus were exposed to OOPE, the physiological functions associated with cell activity were destroyed, as manifested by reduction of intracellular ATP concentrations, cell membrane depolarization, lower bacterial protein content, and leakage of cytoplasm. These findings suggested a strong antibacterial effect of OOPE against Salmonella Typhimurium and S. aureus, and provided a possible strategy of controlling contamination by these two pathogens in food products.
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Affiliation(s)
- Ling Guo
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, China
| | - Shaoying Gong
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, China
| | - Yanyan Wang
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, China
| | - Qi Sun
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, China
| | - Kai Duo
- Heilongjiang Institute for Food and Drug Control, Harbin, China
| | - Peng Fei
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China
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15
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AKSU F, ALTUNATMAZ SSANDIKÇI, ISSA G, AKSOY A, AKSU H. Prevalence of Cronobacter spp. in various foodstuffs and identification by multiplex PCR. FOOD SCIENCE AND TECHNOLOGY 2019. [DOI: 10.1590/fst.06818] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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16
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Fei P, Xu Y, Zhao S, Gong S, Guo L. Olive oil polyphenol extract inhibits vegetative cells of Bacillus cereus isolated from raw milk. J Dairy Sci 2019; 102:3894-3902. [DOI: 10.3168/jds.2018-15184] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2018] [Accepted: 01/13/2019] [Indexed: 12/14/2022]
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17
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Joshi SS, Howell AB, D'Souza DH. Antiviral effects of blueberry proanthocyanidins against Aichi virus. Food Microbiol 2019; 82:202-208. [PMID: 31027775 DOI: 10.1016/j.fm.2019.02.001] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2018] [Revised: 02/01/2019] [Accepted: 02/03/2019] [Indexed: 01/12/2023]
Abstract
Blueberry polyphenols are known for their high antioxidant and antimicrobial potential. Aichi virus (AiV) is an emerging human enteric virus that causes gastroenteritis outbreaks worldwide. This study aimed to (1) determine the time- and dose-dependent effects of blueberry proanthocyanidins (B-PAC) against AiV over 24 h at 37 °C; (2) gain insights on their mode of action using pre- and post-treatment of host cells and Transmission Electron Microscopy; and (3) determine their anti-AiV effects in model foods and under simulated gastric conditions. AiV at ∼5 log PFU/ml was incubated with equal volumes of commercial blueberry juice (BJ, pH 2.8), neutralized BJ (pH 7.0), B-PAC (2, 4, and 10 mg/ml) prepared either in 10% ethanol, apple juice (AJ), 2% milk, simulated gastric fluid (SGF, pH 1.5) or simulated intestinal fluid (SIF, pH 7.5), and controls (malic acid (pH 3.0), phosphate buffered saline (pH 7.2), apple juice (pH 3.6) and 2% milk) over 24 h at 37 °C, followed by standard plaque assays. Each experiment was replicated thrice and data were statistically analyzed. Differences in AiV titers with 1 mg/ml B-PAC were 2.13 ± 0.06 log PFU/ml lower after 24 h and ≥3 log PFU/ml (undetectable levels) lower with 2 and 5 mg/ml B-PAC compared to AiV titers in PBS after 24 h and 3 h, respectively. BJ at 37 °C resulted in titer differences (lower titers compared to PBS) of 0.17 ± 0.06, 1.27 ± 0.01, and 1.73 ± 0.23 log PFU/ml after 1, 3, and 6 h and ≥3 log PFU/ml after 24 h. Pre- and post-treatment of host cells with 0.5 mg/ml B-PAC caused titer decreases of 0.62 ± 0.33 and 0.30 ± 0.06 log PFU/ml, respectively suggesting a moderate effect on viral-host cell binding. B-PAC at 2 mg/ml in AJ caused titer differences of ≥3 log PFU/ml after 0.5 h, while differences of 0.84 ± 0.03 log PFU/ml with 5 mg/ml B-PAC in milk, and ≥3 log PFU/ml with B-PAC at 5 mg/ml in SIF after 30 min were obtained. This study shows the ability of BJ and B-PAC to decrease AiV titers to potentially prevent AiV-related illness and outbreaks.
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Affiliation(s)
- Snehal S Joshi
- Department of Food Science, University of Tennessee-Knoxville, Knoxville, TN, 37996, USA
| | - Amy B Howell
- Rutgers University, Marucci Center for Blueberry Cranberry Research, Chatsworth, NJ, 08019, USA
| | - Doris H D'Souza
- Department of Food Science, University of Tennessee-Knoxville, Knoxville, TN, 37996, USA.
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18
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Fei P, Ali MA, Gong S, Sun Q, Bi X, Liu S, Guo L. Antimicrobial activity and mechanism of action of olive oil polyphenols extract against Cronobacter sakazakii. Food Control 2018. [DOI: 10.1016/j.foodcont.2018.07.022] [Citation(s) in RCA: 56] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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19
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Srinivasulu C, Ramgopal M, Ramanjaneyulu G, Anuradha CM, Suresh Kumar C. Syringic acid (SA) ‒ A Review of Its Occurrence, Biosynthesis, Pharmacological and Industrial Importance. Biomed Pharmacother 2018; 108:547-557. [PMID: 30243088 DOI: 10.1016/j.biopha.2018.09.069] [Citation(s) in RCA: 250] [Impact Index Per Article: 41.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2018] [Revised: 09/10/2018] [Accepted: 09/11/2018] [Indexed: 02/07/2023] Open
Abstract
The use of phytochemicals in control of human diseases have been considerable public and scientific interest in current days. Syringic acid (SA), a phenolic compound often found in fruits and vegetables and which is synthesized via shikimic acid pathway in plants. It shows a wide range of therapeutic applications in prevention of diabetes, CVDs, cancer, cerebral ischemia; as well as it possess anti-oxidant, antimicrobial, anti-inflammatory, antiendotoxic, neuro and hepatoprotective activities. It has an effective free radical scavenger and alleviates the oxidative stress markers. The therapeutic property of SA is attributed by the presence of methoxy groups onto the aromatic ring at positions 3 and 5. The strong antioxidant activity of SA may confer its beneficial effects for human health. SA has the potential to modulate enzyme activity, protein dynamics and diverse transcription factors involved in diabetes, inflammation, cancer and angiogenesis. In vivo experimental data and histopathological studies on SA activity has delineated its possible therapeutic mechanisms. Besides usage in biomedical field, SA has greater industrial applications in bioremediation, photocatalytic ozonation, and laccase based catalysis. The present review deals about SA natural sources, biosynthesis, bioavailability, biomedical applications (in vivo and in vito. The review addresses basic information about molecular mechanisms, therapeutic and industrial potential of SA.
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Affiliation(s)
| | - Mopuri Ramgopal
- Department of Biotechnology, Sri Krishnadevaraya University, Anantapuramu 515003, A.P., India
| | - Golla Ramanjaneyulu
- Biochemistry division, CSIR-CIMAP Research Centre, GKVK post, Bangalore-65, K.A., India
| | - C M Anuradha
- Department of Biotechnology, Sri Krishnadevaraya University, Anantapuramu 515003, A.P., India
| | - Chitta Suresh Kumar
- Department of Biochemistry, Sri Krishnadevaraya University, Anantapuramu 515003, A.P., India
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20
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Kinetics of complex formation of Fe(III) with syringic acid: Experimental and theoretical study. Food Chem 2018; 265:96-100. [PMID: 29884401 DOI: 10.1016/j.foodchem.2018.05.071] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2018] [Revised: 05/14/2018] [Accepted: 05/15/2018] [Indexed: 11/23/2022]
Abstract
Kinetic study on the complexation of syringic acid with Fe(III) was described in aqueous solution at pH 9.0 together with a reappraisal of spectral evidence for chelate formation. The complexation reaction was found to be a first-order with rate constants for k1 (formation) 3.67 × 10-2 min-1. Additionally, the effect of concentration and temperature on the complexation reaction was investigated. The gustatory properties of the isolated complex were investigated and complex showed no metallic taste. The isolated complex was stable at pH 9.0. The apparent activation energy of the complexation reaction was evaluated to be 168 kcal/mol. The total iron content was determined in the isolated complex by AAS technique and was found 0.0073/100 ml. The specific rotation of the complex was found at -85°.
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21
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22
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Ben Lagha A, LeBel G, Grenier D. Dual action of highbush blueberry proanthocyanidins on Aggregatibacter actinomycetemcomitans and the host inflammatory response. Altern Ther Health Med 2018; 18:10. [PMID: 29321009 PMCID: PMC5763534 DOI: 10.1186/s12906-017-2072-x] [Citation(s) in RCA: 26] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2017] [Accepted: 12/27/2017] [Indexed: 01/06/2023]
Abstract
Background The highbush blueberry (Vaccinium corymbosum) has a beneficial effect on several aspects of human health. The present study investigated the effects of highbush blueberry proanthocyanidins (PACs) on the virulence properties of Aggregatibacter actinomycetemcomitans and macrophage-associated inflammatory responses. Methods PACs were isolated from frozen highbush blueberries using solid-phase chromatography. A microplate dilution assay was performed to determine the effect of highbush blueberry PACs on A. actinomycetemcomitans growth as well as biofilm formation stained with crystal violet. Tight junction integrity of oral keratinocytes was assessed by measuring the transepithelial electrical resistance (TER), while macrophage viability was determined with a colorimetric MTT assay. Pro-inflammatory cytokine and MMP secretion by A. actinomycetemcomitans-stimulated macrophages was quantified by ELISA. The U937-3xκB-LUC monocyte cell line transfected with a luciferase reporter gene was used to monitor NF-κB activation. Results Highbush blueberry PACs reduced the growth of A. actinomycetemcomitans and prevented biofilm formation at sub-inhibitory concentrations. The treatment of pre-formed biofilms with the PACs resulted in a loss of bacterial viability. The antibacterial activity of the PACs appeared to involve damage to the bacterial cell membrane. The PACs protected the oral keratinocytes barrier integrity from damage caused by A. actinomycetemcomitans. The PACs also protected macrophages from the deleterious effect of leukotoxin Ltx-A and dose-dependently inhibited the secretion of pro-inflammatory cytokines (IL-1β, IL-6, CXCL8, TNF-α), matrix metalloproteinases (MMP-3, MMP-9), and sTREM-1 by A. actinomycetemcomitans-treated macrophages. The PACs also inhibited the activation of the NF-κB signaling pathway. Conclusion The antibacterial and anti-inflammatory properties of highbush blueberry PACs as well as their ability to protect the oral keratinocyte barrier and neutralize leukotoxin activity suggest that they may be promising candidates as novel therapeutic agents.
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23
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Synergistic effects of combined ultrasound and peroxyacetic acid treatments against Cronobacter sakazakii biofilms on fresh cucumber. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.05.037] [Citation(s) in RCA: 36] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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24
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Chen Q, Li Y, Tao T, Bie X, Lu F, Lu Z. Development and application of a sensitive, rapid, and reliable immunomagnetic separation-PCR detection method for Cronobacter spp. J Dairy Sci 2017; 100:961-969. [DOI: 10.3168/jds.2016-11087] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2016] [Accepted: 10/25/2016] [Indexed: 01/28/2023]
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25
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Barbieri R, Coppo E, Marchese A, Daglia M, Sobarzo-Sánchez E, Nabavi SF, Nabavi SM. Phytochemicals for human disease: An update on plant-derived compounds antibacterial activity. Microbiol Res 2016; 196:44-68. [PMID: 28164790 DOI: 10.1016/j.micres.2016.12.003] [Citation(s) in RCA: 302] [Impact Index Per Article: 37.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2016] [Revised: 12/09/2016] [Accepted: 12/12/2016] [Indexed: 12/11/2022]
Abstract
In recent years, many studies have shown that phytochemicals exert their antibacterial activity through different mechanisms of action, such as damage to the bacterial membrane and suppression of virulence factors, including inhibition of the activity of enzymes and toxins, and bacterial biofilm formation. In this review, we summarise data from the available literature regarding the antibacterial effects of the main phytochemicals belonging to different chemical classes, alkaloids, sulfur-containing phytochemicals, terpenoids, and polyphenols. Some phytochemicals, besides having direct antimicrobial activity, showed an in vitro synergistic effect when tested in combination with conventional antibiotics, modifying antibiotic resistance. Review of the literature showed that phytochemicals represent a possible source of effective, cheap and safe antimicrobial agents, though much work must still be carried out, especially in in vivo conditions to ensure the selection of effective antimicrobial substances with low side and adverse effects.
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Affiliation(s)
| | - Erika Coppo
- Sezione di Microbiologia DISC University of Genoa, Italy
| | - Anna Marchese
- Sezione di Microbiologia DISC-IRCCS San Martino-IST University of Genoa, Italy.
| | - Maria Daglia
- Department of Drug Sciences, Medicinal Chemistry and Pharmaceutical Technology Section, University of Pavia, Italy
| | - Eduardo Sobarzo-Sánchez
- Laboratory of Pharmaceutical Chemistry, Faculty of Pharmacy, University of Santiago de Compostela, 15782, Spain; Dirección de Investigación, Universidad Central de Chile, Santiago, Chile
| | - Seyed Fazel Nabavi
- Applied Biotechnology Research Center, Baqiyatallah University of Medical Sciences, Tehran, Iran
| | - Seyed Mohammad Nabavi
- Applied Biotechnology Research Center, Baqiyatallah University of Medical Sciences, Tehran, Iran.
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26
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Joshi SS, Howell AB, D'Souza DH. Reduction of Enteric Viruses by Blueberry Juice and Blueberry Proanthocyanidins. FOOD AND ENVIRONMENTAL VIROLOGY 2016; 8:235-243. [PMID: 27299641 DOI: 10.1007/s12560-016-9247-3] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/18/2016] [Accepted: 06/06/2016] [Indexed: 06/06/2023]
Abstract
Blueberry and blueberry extracts are known for their health benefits and antimicrobial properties. Natural therapeutic or preventive options to decrease the incidences of foodborne viral illnesses are becoming popular and being researched. This study aimed to determine the antiviral effects of blueberry juice (BJ) and blueberry proanthocyanidins (BB-PAC, B-type PAC structurally different from A-type PAC found in cranberries) against the infectivity of hepatitis A virus (HAV) and human norovirus surrogates (feline calicivirus (FCV-F9) and murine norovirus (MNV-1)) at 37 °C over 24 h using standard plaque assays. Viruses at ~5 log PFU/ml were mixed with equal volumes of BJ (pH 2.8), neutralized BJ (pH 7.0), BB-PAC (1, 2, 4, and 10 mg/ml), malic acid (pH 3.0), or phosphate-buffered saline (pH 7.2) and incubated over 24 h at 37 °C. Each experiment was carried out in duplicate and replicated thrice. FCV-F9 titers were found to be reduced to undetectable levels with 1 and 2 mg/ml BB-PAC after 5 min, with 0.5 mg/ml BB-PAC after 1-h, and with BJ after 3-h. MNV-1 titers were reduced to undetectable levels after 3 h with 1, 2, and 5 mg/ml BB-PAC and after 6 h with BJ. HAV titers were reduced to undetectable levels after 30 min with 2 and 5 mg/ml BB-PAC, after 3 h with 1 mg/ml BB-PAC, and by ~2 log PFU/ml with BJ after 24-h. BB-PAC shows preventive potential against infection by the tested enteric viruses in a dose- and time-dependent manner, although further in vitro studies in model food systems and in vivo studies using animal models are warranted.
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Affiliation(s)
- Snehal S Joshi
- Department of Food Science and Technology, University of Tennessee, Knoxville, TN, USA
| | - Amy B Howell
- Marucci Center for Blueberry and Cranberry Research, Rutgers, State University of New Jersey, Chatsworth, NJ, USA
| | - Doris H D'Souza
- Department of Food Science and Technology, University of Tennessee, Knoxville, TN, USA.
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27
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AKSU F, SANDIKÇI ALTUNATMAZ S, ISSA G, ÖZMEN TOGAY S, AKSU H. Prevalence and identification by multiplex polymerase chain reaction patterns of Cronobacter spp. isolated from plant-based foods. FOOD SCIENCE AND TECHNOLOGY 2016. [DOI: 10.1590/1678-457x.16916] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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28
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Rogers CM, Veatch D, Covey A, Staton C, Bochman ML. Terminal acidic shock inhibits sour beer bottle conditioning by Saccharomyces cerevisiae. Food Microbiol 2016; 57:151-8. [DOI: 10.1016/j.fm.2016.02.012] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2015] [Revised: 01/29/2016] [Accepted: 02/27/2016] [Indexed: 10/22/2022]
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29
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Shi C, Zhang X, Sun Y, Yang M, Song K, Zheng Z, Chen Y, Liu X, Jia Z, Dong R, Cui L, Xia X. Antimicrobial Activity of Ferulic Acid Against Cronobacter sakazakii and Possible Mechanism of Action. Foodborne Pathog Dis 2016; 13:196-204. [PMID: 26919471 DOI: 10.1089/fpd.2015.1992] [Citation(s) in RCA: 76] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Cronobacter sakazakii is an opportunistic pathogen transmitted by food that affects mainly newborns, infants, and immune-compromised adults. In this study, the antibacterial activity of ferulic acid was tested against C. sakazakii strains. Minimum inhibitory concentration of ferulic acid against C. sakazakii strains was determined using the agar dilution method. Changes in intracellular pH, membrane potential and intracellular ATP concentration were measured to elucidate the possible antibacterial mechanism. Moreover, SYTO 9 nucleic acid staining was used to assess the effect of ferulic acid on bacterial membrane integrity. Cell morphology changes were observed under a field emission scanning electron microscope. The minimum inhibitory concentrations of ferulic acid against C. sakazakii strains ranged from 2.5 to 5.0 mg/mL. Addition of ferulic acid exerted an immediate and sustained inhibition of C. sakazakii proliferation. Ferulic acid affected the membrane integrity of C. sakazakii, as evidenced by intracellular ATP concentration decrease. Moreover, reduction of intracellular pH and cell membrane hyperpolarization were detected in C. sakazakii after exposure to ferulic acid. Reduction of green fluorescence indicated the injury of cell membrane. Electronic microscopy confirmed that cell membrane of C. sakazakii was damaged by ferulic acid. Our results demonstrate that ferulic acid has moderate antimicrobial activity against C. sakazakii. It exerts its antimicrobial action partly through causing cell membrane dysfunction and changes in cellular morphology. Considering its antimicrobial properties, together with its well-known nutritional functions, ferulic acid has potential to be developed as a supplement in infant formula or other foods to control C. sakazakii.
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Affiliation(s)
- Chao Shi
- College of Food Science and Engineering, Northwest A&F University , Yangling, Shaanxi, China
| | - Xiaorong Zhang
- College of Food Science and Engineering, Northwest A&F University , Yangling, Shaanxi, China
| | - Yi Sun
- College of Food Science and Engineering, Northwest A&F University , Yangling, Shaanxi, China
| | - Miaochun Yang
- College of Food Science and Engineering, Northwest A&F University , Yangling, Shaanxi, China
| | - Kaikuo Song
- College of Food Science and Engineering, Northwest A&F University , Yangling, Shaanxi, China
| | - Zhiwei Zheng
- College of Food Science and Engineering, Northwest A&F University , Yangling, Shaanxi, China
| | - Yifei Chen
- College of Food Science and Engineering, Northwest A&F University , Yangling, Shaanxi, China
| | - Xin Liu
- College of Food Science and Engineering, Northwest A&F University , Yangling, Shaanxi, China
| | - Zhenyu Jia
- College of Food Science and Engineering, Northwest A&F University , Yangling, Shaanxi, China
| | - Rui Dong
- College of Food Science and Engineering, Northwest A&F University , Yangling, Shaanxi, China
| | - Lu Cui
- College of Food Science and Engineering, Northwest A&F University , Yangling, Shaanxi, China
| | - Xiaodong Xia
- College of Food Science and Engineering, Northwest A&F University , Yangling, Shaanxi, China
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30
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Li R, Fei P, Man C, Lou B, Niu J, Feng J, Sun L, Li M, Jiang Y. Tea polyphenols inactivate Cronobacter sakazakii isolated from powdered infant formula. J Dairy Sci 2016; 99:1019-1028. [DOI: 10.3168/jds.2015-10039] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2015] [Accepted: 10/03/2015] [Indexed: 11/19/2022]
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31
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Shi C, Sun Y, Zhang X, Zheng Z, Yang M, Ben H, Song K, Cao Y, Chen Y, Liu X, Dong R, Xia X. Antimicrobial effect of lipoic acid against Cronobacter sakazakii. Food Control 2016. [DOI: 10.1016/j.foodcont.2015.05.041] [Citation(s) in RCA: 44] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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32
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Shi C, Sun Y, Zheng Z, Zhang X, Song K, Jia Z, Chen Y, Yang M, Liu X, Dong R, Xia X. Antimicrobial activity of syringic acid against Cronobacter sakazakii and its effect on cell membrane. Food Chem 2015; 197:100-6. [PMID: 26616929 DOI: 10.1016/j.foodchem.2015.10.100] [Citation(s) in RCA: 111] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2015] [Revised: 10/17/2015] [Accepted: 10/19/2015] [Indexed: 01/24/2023]
Abstract
Syringic acid (SA) has been reported to exhibit antibacterial ability against various microorganisms, but little work has been done on its effect on Cronobacter sakazakii. In this study, minimum inhibitory concentrations (MICs) of SA against various C. sakazakii strains were determined. Moreover, changes in intracellular ATP concentration, intracellular pH (pHin), membrane potential and membrane integrity were measured to evaluate the influence of SA on cell membrane. Finally, field emission scanning electron microscope (FESEM) was used to assess the morphological changes of bacterial cells caused by SA. It was shown that the MICs of SA against all tested C. sakazakii strains were 5mg/mL. SA retarded bacterial growth, and caused cell membrane dysfunction, which was evidenced by intracellular ATP concentration decrease, pHin reduction, cell membrane hyperpolarization and changes in cellular morphology. These findings indicated that SA has potential to be developed as a natural preservative to control C. sakazakii in foods associated with this pathogen and prevent related infections.
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Affiliation(s)
- Chao Shi
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Yi Sun
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Zhiwei Zheng
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Xiaorong Zhang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Kaikuo Song
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Zhenyu Jia
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Yifei Chen
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Miaochun Yang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Xin Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Rui Dong
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Xiaodong Xia
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China.
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Perez-Gregorio MR, Mateus N, de Freitas V. Rapid screening and identification of new soluble tannin-salivary protein aggregates in saliva by mass spectrometry (MALDI-TOF-TOF and FIA-ESI-MS). LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2014; 30:8528-8537. [PMID: 24967849 DOI: 10.1021/la502184f] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
Astringency is mainly attributed to the interaction between tannins and salivary proteins. Proline-rich proteins, histatins, and statherins are supposed to be the most reactive salivary proteins. This study aims to contribute to the knowledge of the tannin-protein binding process in saliva. It was identified for the first time in several soluble tannin-human salivary protein aggregates. A rapid mass spectrometry analytical method (MALDI-TOF and FIA-ESI-MS) was developed to identify new soluble tannin-human salivary protein aggregates. Three different tannins--procyanidin B3 (B3), procyanidin B2 gallate (B2G), and pentagalloylglucoside (PGG)--were tested to elucidate the tannin selectivity toward histatins, proline-rich proteins, and statherins in human saliva. A greater number of aggregates with a higher molecular weight was found when PGG was tested while no difference in the number and molecular mass range was observed in B3 or B2G salivary protein aggregates. This study confirms for the first time the bilateral selectivity of tannins and protein to yield soluble tannin-human salivary protein complexes. The results confirm that B3 and B2G are more selective than PGG. Furthermore, the families of proteins involved in the majority of B3-salivary protein soluble aggregates were primarly histatins, followed by basic proline-rich proteins and statherins. When B2G was tested, basic proline-rich proteins were involved in a greater number of aggregates, followed by histatines and statherins. Basic proline-rich proteins were also the family of proteins that formed a greater number of PGG-salivary protein aggregates followed by statherins and histatins. Acidic proline-rich proteins and glucosilated proline-rich proteins formed fewer soluble aggregates regardless of the tannin tested. The aggregation process was also found to be influenced by tannin and protein polarity. Indeed, the protein/tannin ratio of soluble aggregates increased with the tannin polarity. On the other hand, the only amphiphilic salivary proteins studied (histatins) formed a greater number of aggregates with the least polar tannin tested (B3).
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Affiliation(s)
- M R Perez-Gregorio
- Departamento de Quimica e Bioquimica, Faculdade de Ciências da Universidade do Porto , Rua Campo Alegre 687, 4169-007 Porto, Portugal
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