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Zhang Y, Yang Z, Huang Q, Zhan X, Liu X, Guo D, Wang S, Rui W, Lü X, Shi C. Antimicrobial Activity of Eugenol Against Bacillus cereus and Its Application in Skim Milk. Foodborne Pathog Dis 2024; 21:147-159. [PMID: 38100031 DOI: 10.1089/fpd.2023.0013] [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] [Indexed: 03/09/2024] Open
Abstract
Bacillus cereus is a foodborne pathogen widely distributed in the large-scale catering industry and produces spores. The study explored the antibacterial activity, potential mechanism of eugenol against B. cereus, and spores with germination rate. The minimum inhibitory concentration (MIC; 0.6 mg/mL) of eugenol to six B. cereus strains was compared with the control; B. cereus treated with eugenol had a longer lag phase. Eugenol at a concentration of more than 1/2MIC decreased viable B. cereus (∼5.7 log colony-forming unit [CFU]/mL) counts below detectable limits within 2 h, and eugenol of 3MIC reduced B. cereus (∼5.9 log CFU/mL) in skim milk below detectable limits within 30 min. The pH values of skim milk were unaffected by the addition of eugenol. The ΔE values below 2 show that the color variations of skim milk were not visible to the human eye. For sensory evaluation, eugenol did not significantly affect the color or structural integrity of the skim milk. It had a negative impact on the flavor and general sensory acceptance of the treated milk. Eugenol hyperpolarized B. cereus cell membrane, decreased intracellular ATP concentration, and increased intracellular reactive oxygen species contents and extracellular malondialdehyde contents, resulting in the cell membrane of B. cereus being damaged and permeabilized, and cell morphology being changed. In addition, according to the viable count, confocal laser scanning microscopy, and spore morphology changes, eugenol reduced the germination rate of B. cereus spores. These findings suggest that eugenol can be used as a new natural antibacterial agent to control B. cereus and spores in the food production chain.
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Affiliation(s)
- Yingying Zhang
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Zhuokai Yang
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Qianning Huang
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Xiangjun Zhan
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Xing Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Du Guo
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Shuo Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Wushuang Rui
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Xin Lü
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Chao Shi
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
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2
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Wang L, Li H, Chen J, Wang Y, Gu Y, Jiu M. Antibacterial Mechanisms and Antivirulence Activities of Oridonin against Pathogenic Aeromonas hydrophila AS 1.1801. Microorganisms 2024; 12:415. [PMID: 38399819 PMCID: PMC10891661 DOI: 10.3390/microorganisms12020415] [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: 01/18/2024] [Revised: 02/08/2024] [Accepted: 02/15/2024] [Indexed: 02/25/2024] Open
Abstract
Aeromonas hydrophila, a Gram-negative bacterium widely found in freshwater environments, acts as a common conditional pathogen affecting humans, livestock, and aquatic animals. In this study, the impact of oridonin, an ent-kaurane diterpenoid compound derived from Rabdosia rubescens, on the virulence factors of A. hydrophila AS 1.1801 and its antibacterial mechanism was elucidated. The minimum inhibitory concentration (MIC) of oridonin against A. hydrophila AS 1.1801 was 100 μg/mL. Oridonin at inhibitory concentrations could significantly increase the electrical conductivity in the supernatant and escalate nucleic acid leakage (p < 0.01). This effect was concomitant with observed distortions in bacterial cells, the formation of cytoplasmic cavities, cellular damage, and pronounced inhibition of protein and nucleic acid synthesis. Additionally, oridonin at inhibitory levels exhibited a noteworthy suppressive impact on A. hydrophila AS 1.1801 across biofilm formation, motility, hemolytic activity, lipase activity, and protease activity (p < 0.05), demonstrating a dose-dependent enhancement. qRT-PCR analysis showed that the gene expression of luxR, qseB and omp were significantly downregulated after oridonin treatment in A. hydrophila AS 1.1801 (p < 0.05). Our results indicated that oridonin possessed significant antibacterial and anti-virulence effects on A. hydrophila AS 1.1801.
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Affiliation(s)
- Lunji Wang
- Key Laboratory of Microbial Resources Development and Utilization, Henan University of Science and Technology, Luoyang 471023, China; (L.W.); (J.C.)
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China; (H.L.); (Y.W.); (Y.G.)
| | - Huijuan Li
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China; (H.L.); (Y.W.); (Y.G.)
| | - Jinhao Chen
- Key Laboratory of Microbial Resources Development and Utilization, Henan University of Science and Technology, Luoyang 471023, China; (L.W.); (J.C.)
| | - Yi Wang
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China; (H.L.); (Y.W.); (Y.G.)
| | - Yuqing Gu
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China; (H.L.); (Y.W.); (Y.G.)
| | - Min Jiu
- Key Laboratory of Microbial Resources Development and Utilization, Henan University of Science and Technology, Luoyang 471023, China; (L.W.); (J.C.)
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Ricci A, Lazzi C, Bernini V. Natural Antimicrobials: A Reservoir to Contrast Listeria monocytogenes. Microorganisms 2023; 11:2568. [PMID: 37894226 PMCID: PMC10609241 DOI: 10.3390/microorganisms11102568] [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: 08/31/2023] [Revised: 10/09/2023] [Accepted: 10/11/2023] [Indexed: 10/29/2023] Open
Abstract
Natural environments possess a reservoir of compounds exerting antimicrobial activity that are forms of defence for some organisms against others. Recently, they have become more and more attractive in the food sector due to the increasing demand for natural compounds that have the capacity to protect food from pathogenic microorganisms. Among foodborne pathogens, Listeria monocytogenes can contaminate food during production, distribution, or storage, and its presence is especially detected in fresh, raw food and ready-to-eat products. The interest in this microorganism is related to listeriosis, a severe disease with a high mortality rate that can occur after its ingestion. Starting from this premise, the present review aims to investigate plant extract and fermented plant matrices, as well as the compounds or mixtures of compounds produced during microbial fermentation processes that have anti-listeria activity.
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Affiliation(s)
- Annalisa Ricci
- Department of Food and Drug, University of Parma, Viale delle Scienze, 49/A, 43124 Parma, Italy; (C.L.); (V.B.)
| | - Camilla Lazzi
- Department of Food and Drug, University of Parma, Viale delle Scienze, 49/A, 43124 Parma, Italy; (C.L.); (V.B.)
- SITEIA.PARMA, Viale delle Scienze, Tecnopolo, Padiglione 33, 43124 Parma, Italy
| | - Valentina Bernini
- Department of Food and Drug, University of Parma, Viale delle Scienze, 49/A, 43124 Parma, Italy; (C.L.); (V.B.)
- SITEIA.PARMA, Viale delle Scienze, Tecnopolo, Padiglione 33, 43124 Parma, Italy
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4
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Pizzo JS, Pelvine RA, da Silva ALBR, Mikcha JMG, Visentainer JV, Rodrigues C. Use of Essential Oil Emulsions to Control Escherichia coli O157:H7 in the Postharvest Washing of Lettuce. Foods 2023; 12:2571. [PMID: 37444307 DOI: 10.3390/foods12132571] [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: 04/20/2023] [Revised: 06/22/2023] [Accepted: 06/27/2023] [Indexed: 07/15/2023] Open
Abstract
Essential oils (EOs) have strong antibacterial properties and can be potential sanitizers to reduce pathogen load and prevent cross-contamination during postharvest washing. The objective of this study was to investigate the efficacy of emulsions containing oregano (OR; Origanum vulgare) and winter savory (WS; Satureja montana) EOs at different concentrations (0.94 and 1.88 µL/mL) and storage times (0 h, 24 h, and 7 days), in reducing Escherichia coli O157:H7 on the surface of three types of lettuce (romaine, crisphead, and butterhead). The EO emulsions were compared with one no-rinse treatment and three rinse treatments using water, 200 ppm chlorine, and 80 ppm peroxyacetic acid (PAA), respectively, in a simulated washing system. The results showed that while the EO emulsions significantly reduced E. coli O157:H7 on crisphead lettuce over time, not all treatments were effective for romaine and butterhead lettuce. The mixture of OR and WS at concentrations of 0.94 and 1.88 µL/mL was found to be the most effective in reducing E. coli O157:H7 on inoculated lettuce, resulting in reductions of 3.52 and 3.41 log CFU/g, respectively. Furthermore, the PAA and the mixture of OR and WS at 1.88 µL/mL effectively limited bacterial cross-contamination close to the detection limit for all lettuce types during all storage times. These results suggest that OR and WS EOs could serve as potential alternatives to chemical sanitizers for postharvest lettuce washing.
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Affiliation(s)
| | | | | | - Jane Martha Graton Mikcha
- Center for Agricultural Sciences, Postgraduate Program of Food Science, State University of Maringa, Maringa 87020-900, PR, Brazil
| | | | - Camila Rodrigues
- Department of Horticulture, Auburn University, Auburn, AL 36849, USA
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5
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Chelliah R, Jo KH, Yan P, Chen X, Jo HY, Hasan Madar I, Sultan G, Oh DH. Unravelling the sanitization potential of slightly acidic electrolyzed water combined Thymus vulgaris based nanoemulsion against foodborne pathogens and its safety assessment. Food Control 2023; 146:109527. [DOI: https:/doi.10.1016/j.foodcont.2022.109527] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 09/11/2024]
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6
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Jaber N, Al-Remawi M. Evaluation of a novel water-soluble decanoic acid formulation as a fruit sanitizer. Int J Food Microbiol 2023; 388:110067. [PMID: 36608355 DOI: 10.1016/j.ijfoodmicro.2022.110067] [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: 08/28/2022] [Revised: 12/20/2022] [Accepted: 12/25/2022] [Indexed: 01/01/2023]
Abstract
Fruits irrigated with contaminated water can transmit various pathogens. High sugar content in fruits such as black cherry (BC) fruit encourages microbial proliferation. A novel water-soluble decanoic acid (WSDA) was evaluated as a fruit sanitizer and compared with other traditional fruit sanitizers such as ethanol, bleach, or dishwasher surfactants. WSDA sanitizer killed yeasts, molds and bacteria including E. coli microbes effectively as other sanitizers with (4 log cycle reduction) of microbial load. Furthermore, the bacterial sanitization mechanism i.e. bactericidal or bacteriostatic was evaluated for alcohol, bleaching and WASDA solutions. E. coli was selected as the model pathogen used for such comparison. Results indicated that the mechanism of action for the three sanitizer solutions against E. coli was bactericidal. The problem with most used fruit sanitizers is their negative influence on fruit quality in terms of physical, mechanical and taste properties. In addition, some led to toxicological and ecological concerns. Thus, studies were conducted to explore the changes in the exocarp cell structure of BC fruit upon exposure to WSDA and other sanitizers using microscopic investigation. WSDA could have a very mild or gentle effect on the BC fruit cells compared to other sanitizers. Alcohol, bleaching and dishwasher surfactant changed the cellular structures and the intercellular spaces. Sanitizers may also affect fruit swelling. WSDA showed an increase in percent weight gain but it was significantly (p < 0.05) much lower than dishwasher surfactant and bleaching solution. BC Fruit flesh firmness and hardness were investigated upon exposure to different sanitizer solutions. BC fruit treated with WSDA showed the highest firmness values. Some liquid sanitizers could affect fruit quality in terms of fruit taste. Sensory evaluation in terms of the sanitizer's smell, texture and hedonic of BC fruit after soaking in different sanitizers was carried out. All sensory parameters of BC fruit soaked with WSDA were similar with insignificant differences (p > 0.05) compared to BC fruit soaked in tap water. However, the sensory parameters were significantly different (p < 0.05) when compared with alcohol, bleach and dishwasher surfactant. This ensures that WSDA was superior to other evaluated sanitizers in terms of physical, mechanical and fruit quality.
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Affiliation(s)
- Nisrein Jaber
- Faculty of Pharmacy, Al Zaytoonah University of Jordan, Jordan
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7
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Park YJ, Kang CE, Kim JH, Shin D, Lee DH, Lee NK, Paik HD. Antibacterial mechanism of mixed natural preservatives (ε-poly-Lysine, cinnamon extract, and chestnut inner shell extract) against Listeria monocytogenes. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114572] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/11/2023]
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8
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Hu M, Dong Q, Liu Y, Sun T, Gu M, Zhu H, Xia X, Li Z, Wang X, Ma Y, Yang S, Qin X. A Meta-Analysis and Systematic Review of Listeria monocytogenes Response to Sanitizer Treatments. Foods 2022; 12:foods12010154. [PMID: 36613373 PMCID: PMC9818549 DOI: 10.3390/foods12010154] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2022] [Revised: 12/15/2022] [Accepted: 12/24/2022] [Indexed: 12/29/2022] Open
Abstract
Listeria monocytogenes is a ubiquitous organism that can be found in food-related environments, and sanitizers commonly prevent and control it. The aim of this study is to perform a meta-analysis of L. monocytogenes response to sanitizer treatments. According to the principle of systematic review, we extracted 896 records on the mean log-reduction of L. monocytogenes from 84 publications as the dataset for this study. We applied a mixed-effects model to describe L. monocytogenes response to sanitizer treatment by considering sanitizer type, matrix type, biofilm status, sanitizer concentration, treatment time, and temperature. Based on the established model, we compared the response of L. monocytogenes under different hypothetical conditions using forest plots. The results showed that environmental factors (i.e., sanitizer concentration, temperature, and treatment time) affected the average log-reduction of L. monocytogenes (p < 0.05). L. monocytogenes generally exhibited strong resistance to citric acid and sodium hypochlorite but had low resistance to electrolyzed water. The planktonic cells of L. monocytogenes were less resistant to peracetic acid and sodium hypochlorite than the adherent and biofilm cells. Additionally, the physical and chemical properties of the contaminated or inoculated matrix or surface also influenced the sanitizer effectiveness. This review may contribute to increasing our knowledge of L. monocytogenes resistance to sanitizers and raising awareness of appropriate safety precautions.
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Affiliation(s)
- Minmin Hu
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Qingli Dong
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Yangtai Liu
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
- Correspondence:
| | - Tianmei Sun
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Mingliang Gu
- College of Environmental Science and Engineering, Ocean University of China, Qingdao 266100, China
| | - Huajian Zhu
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Xuejuan Xia
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Zhuosi Li
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Xiang Wang
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Yue Ma
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Shuo Yang
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Xiaojie Qin
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
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9
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Chelliah R, Jo KH, Yan P, Chen X, Jo HY, Hasan Madar I, Sultan G, Oh DH. Unravelling the sanitization potential of slightly acidic electrolyzed water combined Thymus vulgaris based nanoemulsion against foodborne pathogens and its safety assessment. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109527] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/04/2022]
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10
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Culliney P, Schmalenberger A. Cultivation Conditions of Spinach and Rocket Influence Epiphytic Growth of Listeria monocytogenes. Foods 2022; 11:foods11193056. [PMID: 36230132 PMCID: PMC9563967 DOI: 10.3390/foods11193056] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2022] [Revised: 09/26/2022] [Accepted: 09/29/2022] [Indexed: 11/18/2022] Open
Abstract
Leafy vegetables are associated with Listeriosis outbreaks due to contamination with Listeria monocytogenes. To date, contradictory findings were reported on spinach, rocket, and kale, where some studies reported growth of L. monocytogenes, while others did not. Thus, the current study investigated the reason for conflicting findings by producing leafy vegetables, where cultivation factors were known for growth potential studies. Of all polytunnel produce, kale Nero di Toscana demonstrated the highest growth potential (2.56 log cfu g−1), followed by spinach F1 Cello (1.84 log cfu g−1), rocket Buzz (1.41 log cfu g−1), spinach F1 Trumpet (1.37 log cfu g−1), and finally rocket Esmee (1.23 log cfu g−1). Thus, plant species and variety influenced L. monocytogenes growth potentials. Moreover, significantly lower growth potentials of 0.3 log cfu g−1 were identified when rocket Buzz was cultivated in open fields (1.11 log cfu g−1) instead of a polytunnel. The opposite effect was observed for spinach F1 Trumpet, where growth potentials increased significantly by 0.84 log cfu g−1 when cultivated in open fields (2.21 log cfu g−1). Furthermore, a significant seasonality effect between batches was found (p < 0.05). This study revealed that spinach and rocket cultivation conditions are at least co-factors in the reporting of differing growth potentials of L. monocytogenes across literature and should be considered when conducting future growth potential studies.
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Cai Y, Zou G, Xi M, Hou Y, Shen H, Ao J, Li M, Wang J, Luo A. Juglone Inhibits Listeria monocytogenes ATCC 19115 by Targeting Cell Membrane and Protein. Foods 2022; 11:foods11172558. [PMID: 36076744 PMCID: PMC9455723 DOI: 10.3390/foods11172558] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2022] [Revised: 08/12/2022] [Accepted: 08/19/2022] [Indexed: 11/16/2022] Open
Abstract
Foodborne disease caused by Listeria monocytogenes is a major global food safety problem. A potential solution is the antimicrobial development of the highly bioactive natural product juglone, yet few studies exist on its antibacterial mechanism against L. monocytogenes. Thus, we aimed to elucidate the antibacterial mechanism of action of juglone against L. monocytogenes by determining the resultant cell morphology, membrane permeability, membrane integrity, and proteome changes. The minimum inhibitory concentration of juglone against L. monocytogenes was 50 μg/mL, and L. monocytogenes treated with juglone had longer lag phases compared to controls. Juglone induced L. monocytogenes cell dysfunction, leakage of potassium ions, and membrane potential hyperpolarization. Confocal laser scanning microscopy and field-emission-gun scanning electron microscope assays revealed clear membrane damage due to juglone treatment. Fourier transform infrared analyses showed that L. monocytogenes responded to juglone by some conformational and compositional changes in the molecular makeup of the cell membrane. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis analysis showed that juglone either destroyed proteins or inhibited proteins synthesis in L. monocytogenes. Therefore, our findings established juglone as a natural antibacterial agent with potential to control foodborne L. monocytogenes infections.
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12
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Kang JH. Understanding inactivation of Listeria monocytogenes and Escherichia coli O157:H7 inoculated on romaine lettuce by emulsified thyme essential oil. Food Microbiol 2022; 105:104013. [PMID: 35473974 DOI: 10.1016/j.fm.2022.104013] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2022] [Revised: 02/23/2022] [Accepted: 03/01/2022] [Indexed: 12/15/2022]
Abstract
Effects of thyme essential oil (TEO) emulsion (TEE) with cationic charge formulated using cetylpyridinium chloride (CPC) on attachment strength and inactivation of Listeria monocytogenes and Escherichia coli O157:H7 on romaine lettuce surface were examined in this study. Regardless of the inoculation time (2 h and 24 h), pathogen attachment was stronger on the adaxial surface of the romaine lettuce than on the abaxial surface because of the lower roughness of the former. Moreover, attachment strength increased with increasing inoculation time. TEE washing had the strongest inhibitory effect on pathogen attachment at 2 h when compared with that of TEO, CPC, and sodium hypochlorite (SH), demonstrating a 3.32 and 2.53 log-reduction in the size of the L. monocytogenes and E. coli O157:H7 populations, respectively, compared to the control samples. Additionally, the TEE washing effects were maintained even after inoculation for 24 h, and it decreased attachment to adaxial surface of the samples. These results indicate that TEE could be a good alternative to SH in improving the microbiological safety of romaine lettuce.
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Affiliation(s)
- Ji-Hoon Kang
- Department of Food Science and Biotechnology, Global K-Food Research Center, Hankyong National University, Anseong-si, 17579, Republic of Korea.
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13
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Li C, Zhang C, Chen X, Cui H, Lin L. The Interference Mechanism of Basil Essential Oil on the Cell Membrane Barrier and Respiratory Metabolism of Listeria monocytogenes. Front Microbiol 2022; 13:855905. [PMID: 35432237 PMCID: PMC9010862 DOI: 10.3389/fmicb.2022.855905] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2022] [Accepted: 03/09/2022] [Indexed: 01/06/2023] Open
Abstract
In order to prevent food-borne diseases caused by Listeria monocytogenes (L. monocytogenes) safely and effectively, plant essential oils that have no toxic side effects and are not prone to drug resistance have become the focus of research. This article takes basil (Ocimum basilicum L.) essential oil (BEO) as the research object and explores its antibacterial mechanism against L. monocytogenes. The site of action was preliminarily determined to provide a theoretical basis for the development of natural antibacterial agents. The results show that BEO has good antibacterial activity against L. monocytogenes. After 8 h of treatment with BEO (1 mg/ml), the number of remaining bacteria reached an undetectable level. Combining spectroscopic analysis techniques (Raman, UV, and fluorescence spectroscopy) and fluorescence microscopy imaging techniques, it was found that BEO increased the disorder of the hydrocarbyl chain of phospholipid tail, which in turn led to increased cell membrane permeability, thereby causing the leakage of intracellular proteins and DNA. Meanwhile, respiratory metabolism experiments showed that BEO inhibited the EMP pathway by inhibiting the activity of key enzymes. From the molecular docking results, this inhibition may be attributed to the hydrophobic interaction between α-bergamotene and the amino acid residues of phosphofructokinase (PFK) and pyruvate kinase (PK). In addition, BEO can also cause oxidative stress, and reactive oxygen species (ROS) may also be related to the damage of cell membranes and enzymes related to respiratory metabolism.
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Affiliation(s)
- Changzhu Li
- State Key Laboratory of Utilization of Woody Oil Resource, Hunan Academy of Forestry, Changsha, China
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Chenghui Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Xiaochen Chen
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Haiying Cui
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
- Haiying Cui,
| | - Lin Lin
- State Key Laboratory of Utilization of Woody Oil Resource, Hunan Academy of Forestry, Changsha, China
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
- *Correspondence: Lin Lin,
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14
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Antibacterial Effect of Noni Juice In Vitro and Applied to Fresh-Cut Papaya to Control Escherichia coli O157 : H7. J FOOD QUALITY 2022. [DOI: 10.1155/2022/5543473] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
This study aimed to evaluate the effect of noni (Morinda citrifolia L.) juice (NJ) in vitro and applied it to fresh-cut papaya to control Escherichia coli O157 : H7. Furthermore, the NJ effect on the physicochemical characteristics of fresh-cut papaya was evaluated. We determined the minimal inhibitory concentration (MIC) in a microplate reader by the microdilution method using TSB using an initial concentration of 1 × 107 cells of E. coli/mL. Cubes of fresh-cut papaya fruit were immersed in an E. coli suspension (1 × 105 cells/mL) and after that in NJ three times (0, 2.5, and 5 min) and then stored at 4 ± 1°C for 18 days. The presence of E. coli and total coliforms, as well as pH, TSS, and titratable acidity, were evaluated every three days. The results of in vitro assays showed that NJ at 20% inhibited the microbial growth of E. coli, finding a maximum growth rate (μmax) of −0.0066 h−1. Immersion in NJ for 5 min presented a reduction of E. coli of 3.72 ± 1.43 log10 CFU/
of fresh-cut papaya fruit treated with this bacteria on day 9 of storage regarding control. Likewise, fresh-cut papaya fruit immersed in NJ for 5 min maintained the total coliforms between 1 and -1 log10 coliforms CFU/g for 18 days. However, the immersion treatment in NJ modified some physicochemical parameters of the fresh-cut papaya fruit, such as acidity and pH (
< 0.05). The application of NJ to fresh-cut papaya fruit showed in vitro and in vivo inhibition of E. coli and total coliforms, evidencing it as a possible bacterial control agent in the precut fruit industry for up to 18 days.
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15
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Wang R, Zhang L, Zhang Q, Zhang J, Liu S, Li C, Wang L. Glycolipid Metabolism and Metagenomic Analysis of the Therapeutic Effect of a Phenolics-Rich Extract from Noni Fruit on Type 2 Diabetic Mice. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:2876-2888. [PMID: 35175775 DOI: 10.1021/acs.jafc.1c07441] [Citation(s) in RCA: 23] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
The phenolics of noni fruit possess antihyperglycemic activity; however, the molecular mechanisms remain unclear. To understand the potential effects it has on type 2 diabetes (T2D), the glycolipid metabolism and gut microbiota regulation of phenolic-rich extracts from noni fruit (NFEs) were investigated. The results indicated that NFE could remarkably ameliorate hyperglycemia, insulin resistance, oxidative stress, and glycolipid metabolism via the adenosine 5'-monophosphate-activated protein kinase (AMPK) pathway in T2D mice. Furthermore, metagenomic sequencing results revealed that NFE intervention modulated the gut microbiota composition in T2D mice, characterized by increased abundance of unclassified_o_Bacteroidales, Alistipes, Prevotella, Lactobacillus, and Akkermansia and decreased abundance of Oscillibacter, Desulfovibrio, and significantly decreased the pathways related to carbohydrate metabolism, translation, amino acid metabolism, and nucleotide metabolism. Taken together, the results provided new evidence that the hypoglycemic and hypolipidemic activities of NFE in T2D were likely attributed to the activation of the liver AMPK pathway and modulation of gut microbiota.
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Affiliation(s)
- Ruimin Wang
- School of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Lin Zhang
- School of Food Science and Engineering, Hainan University, Haikou 570228, China
- Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Haikou 570228, China
- Key Laboratory of Tropical Agricultural Products Processing Technology of Haikou, Haikou 570228, China
| | - Qingyang Zhang
- School of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Jiachao Zhang
- School of Food Science and Engineering, Hainan University, Haikou 570228, China
- Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Haikou 570228, China
- Key Laboratory of Tropical Agricultural Products Processing Technology of Haikou, Haikou 570228, China
| | - Sixin Liu
- Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Haikou 570228, China
- Key Laboratory of Tropical Agricultural Products Processing Technology of Haikou, Haikou 570228, China
- School of Science, Hainan University, Haikou 570228, China
| | - Congfa Li
- School of Food Science and Engineering, Hainan University, Haikou 570228, China
- Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Haikou 570228, China
- Key Laboratory of Tropical Agricultural Products Processing Technology of Haikou, Haikou 570228, China
| | - Lu Wang
- School of Food Science and Engineering, Hainan University, Haikou 570228, China
- Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Haikou 570228, China
- Key Laboratory of Tropical Agricultural Products Processing Technology of Haikou, Haikou 570228, China
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16
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Kim G, Xu YJ, Farha AK, Sui ZQ, Corke H. Bactericidal and antibiofilm properties of Rumex japonicus Houtt. on multidrug-resistant Staphylococcus aureus isolated from milk. J Dairy Sci 2021; 105:2011-2024. [PMID: 34955261 DOI: 10.3168/jds.2021-21221] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2021] [Accepted: 11/12/2021] [Indexed: 01/15/2023]
Abstract
Multidrug-resistant (MDR) Staphylococcus aureus and its biofilm formation have been challenging to control in milk and dairy industries. Biofilms formed by Staph. aureus may result in the failure of antibacterial agents and disinfectants to penetrate the biofilm in an attempt to control contamination. Novel natural antibacterial agents are required to combat MDR bacteria and biofilms. In this study, we evaluated the bactericidal, antibiofilm, and antimotility effects of Rumex japonicus Houtt. (RJH) extract on MDR Staph. aureus isolated from milk. The RJH extract exhibited good antibacterial activity against MDR strains with minimum inhibitory concentrations (MIC) ranging from 0.78 to 6.25 mg/mL and minimum bactericidal concentrations ranging from 3.125 to 12.5 mg/mL. The extract showed strong inhibition of biofilm formation (81.9%) at sub-MIC value and eradication of biofilm at higher concentrations. The motility of Staph. aureus was effectively blocked by the extract. Major compounds emodin, chrysophanol, and physcion were identified in RJH extract using HPLC-linear trap quadrupole (LTQ)/Orbitrap-mass spectrometry. The extract was nontoxic to human epithelial cell lines such as Caco-2 and HT-29 cell lines at concentrations ranging from 0.1 to 0.5 mg/mL, and from 0.1 to 0.75 mg/mL, respectively. These findings suggest that RJH extract could be an alternative to synthetic preservatives in milk and dairy products.
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Affiliation(s)
- G Kim
- Department of Food Science and Technology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Y J Xu
- Department of Food Science and Technology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - A K Farha
- Department of Food Science and Technology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Z Q Sui
- Department of Food Science and Technology, Shanghai Jiao Tong University, Shanghai 200240, China.
| | - H Corke
- Biotechnology and Food Engineering Program, Guangdong Technion-Israel Institute of Technology, Shantou 515063, China; Faculty of Biotechnology and Food Engineering, Technion-Israel Institute of Technology, Haifa 3200003, Israel.
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17
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Wang S, Deng H, Wang Y, Rui W, Zhao P, Yong Q, Guo D, Liu J, Guo X, Wang Y, Shi C. Antimicrobial Activity and Action Mechanism of Thymoquinone against Bacillus cereus and Its Spores. Foods 2021; 10:foods10123048. [PMID: 34945598 PMCID: PMC8701015 DOI: 10.3390/foods10123048] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2021] [Revised: 11/29/2021] [Accepted: 12/06/2021] [Indexed: 12/14/2022] Open
Abstract
In this study, thymoquinone (TQ), a natural active substance, was investigated for its antibacterial activity against Bacillus cereus, and its inhibitory effect on B. cereus in reconstituted infant formula (RIF) was evaluated. In addition, the inhibitory effect of TQ on B. cereus spore germination was explored. The minimum inhibitory concentrations (MICs) and minimum bactericidal concentrations (MBCs) of TQ against eight B. cereus strains ranged from 4.0 to 8.0 μg/mL, whereas B. cereus treated with TQ displayed a longer lag phase than the untreated control. TQ exerted a good bactericidal effect on B. cereus in Luria–Bertani broth. In addition, TQ obviously reduced the intracellular ATP concentration of B. cereus, which caused depolarization of the cell membrane, increased the intracellular reactive oxygen species level, impaired the cell morphology, and destroyed proteins or inhibited proteins synthesis. This provides a mechanism for its bacteriostatic effect. TQ also inactivated B. cereus growth in RIF. Moreover, reverse transcription–quantitative polymerase chain reaction illustrated that TQ downregulated the transcription of genes related to hemolysin, non-hemolytic enterotoxin, enterotoxin, and cytotoxin K. Meanwhile, TQ displayed the ability to inhibit the germination of B. cereus spores. These findings indicate that TQ, as an effective natural antimicrobial preservative, has potential applications in controlling food contamination and foodborne diseases caused by B. cereus.
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Affiliation(s)
| | | | | | | | | | | | | | | | | | | | - Chao Shi
- Correspondence: ; Tel.: +86-29-8709-2486; Fax: +86-29-8709-1391
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18
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Yi L, Zeng P, Wong KY, Chan KF, Chen S. Controlling Listeria monocytogenes in ready-to-eat leafy greens by amphipathic α-helix peptide zp80 and its antimicrobial mechanisms. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112412] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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19
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Tan J, Karwe MV. Inactivation of Enterobacter aerogenes on the surfaces of fresh-cut purple lettuce, kale, and baby spinach leaves using plasma activated mist (PAM). INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102868] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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20
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Nicolau‐Lapeña I, Abadias M, Bobo G, Lafarga T, Viñas I, Aguiló‐Aguayo I. Antioxidant and antimicrobial activities of ginseng extract, ferulic acid, and noni juice: Evaluation of their potential to be incorporated in food. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16041] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
| | - Maribel Abadias
- IRTA Parc Científic i Tecnològic Agroalimentari de Lleida Lleida Spain
| | - Gloria Bobo
- IRTA Parc Científic i Tecnològic Agroalimentari de Lleida Lleida Spain
| | - Tomás Lafarga
- IRTA Parc Científic i Tecnològic Agroalimentari de Lleida Lleida Spain
- Department of Chemical Engineering University of Almeria Almería 04120 Spain
| | - Inmaculada Viñas
- Food Technology Department Agrotecnio‐ Cerca Center Universitat de Lleida Lleida Spain
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21
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Yang Z, Ma X, Li Y, Xu H, Han X, Wang R, Zhao P, Li Z, Shi C. Antimicrobial Activity and Antibiofilm Potential of Coenzyme Q 0 against Salmonella Typhimurium. Foods 2021; 10:foods10061211. [PMID: 34071975 PMCID: PMC8230291 DOI: 10.3390/foods10061211] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2021] [Revised: 05/19/2021] [Accepted: 05/24/2021] [Indexed: 12/11/2022] Open
Abstract
Coenzyme Q0 (CoQ0) has anti-inflammatory and anti-tumor effects; however, the antimicrobial and antibiofilm activities of CoQ0 against Salmonella enterica serovar Typhimurium are unknown. Thus, we investigated the bacteriostatic and antibiofilm activities, along with the underlying mechanism, of CoQ0 against S. Typhimurium. The minimum inhibitory concentration (MIC) of CoQ0 against S. enterica serovars Typhimurium was 0.1–0.2 mg/mL (549–1098 µM), and CoQ0 at MIC and 2MIC decreased viable S. Typhimurium counts below detectable limits within 6 and 4 h, respectively. CoQ0 at 20MIC (4 mg/mL) reduced S. Typhimurium on raw chicken by 1.5 log CFU/cm3 within 6 h. CoQ0 effectively disrupted cell membrane integrity and induced morphological changes in the cell, resulting in hyperpolarization, decreased intracellular ATP concentrations, and cellular constituents leakage. Biofilm-associated S. Typhimurium cells were killed by CoQ0 treatment. These findings suggest that CoQ0 could be applied as a natural antibacterial substance for use against S. Typhimurium by the food industry.
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Affiliation(s)
- Zhuokai Yang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China; (Z.Y.); (X.M.); (X.H.); (R.W.); (P.Z.)
| | - Xiaoyu Ma
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China; (Z.Y.); (X.M.); (X.H.); (R.W.); (P.Z.)
| | - Yan Li
- College of Innovation and Experiment, Northwest A&F University, Yangling 712100, China; (Y.L.); (H.X.); (Z.L.)
| | - Huidong Xu
- College of Innovation and Experiment, Northwest A&F University, Yangling 712100, China; (Y.L.); (H.X.); (Z.L.)
| | - Xinyi Han
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China; (Z.Y.); (X.M.); (X.H.); (R.W.); (P.Z.)
| | - Ruixia Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China; (Z.Y.); (X.M.); (X.H.); (R.W.); (P.Z.)
| | - Pengyu Zhao
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China; (Z.Y.); (X.M.); (X.H.); (R.W.); (P.Z.)
| | - Ziyi Li
- College of Innovation and Experiment, Northwest A&F University, Yangling 712100, China; (Y.L.); (H.X.); (Z.L.)
| | - Chao Shi
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China; (Z.Y.); (X.M.); (X.H.); (R.W.); (P.Z.)
- Correspondence: ; Tel.: +86-29-8709-2486; Fax: +86-29-8709-1391
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22
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Molecular Characteristics of Carbapenem-Resistant Klebsiella pneumoniae Isolates Producing blaVIM, blaNDM, and blaIMP in Clinical Centers in Isfahan, Iran. Jundishapur J Microbiol 2021. [DOI: 10.5812/jjm.114473] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023] Open
Abstract
Background: The emergence and spread of metallo-beta-lactamase (MBL)-producing Klebsiella pneumoniae are growing global public health concerns. One of the most common mechanisms of carbapenem resistance is the production of MBLs, including Verona integron-encoded metallo-beta-lactamase (VIM), New Delhi metallo-beta-lactamase (NDM) and imipenemase (IMP). Objectives: This study aimed to investigate MBLs production among K. pneumoniae isolates. Methods: In this study, 240 K. pneumoniae isolates were collected from clinical samples in three clinical centers of Isfahan, Iran, during February 2017 and November 2018. All isolates were identified using biochemical, microbiological, and molecular methods, and then antimicrobial susceptibility tests were performed to find MBL-producing isolates via phenotypic and genotypic detection methods. Moreover, the minimum inhibitory concentration (MIC) of antibiotics against MBL-positive strains was determined by E-test. Eventually, the clonal relatedness of the MBL-positive strains was analyzed using both multilocus sequence typing (MLST) and rep-PCR. Results: Overall, 33.7% (81/240) of the isolates were resistant to carbapenems, among which 25 (30.8%) were considered MBL-positive. Among 81 strains resistant to carbapenems, genes encoding FimH, rmpA, and mrkD were detected in 87.6% (71/81), 11.1% (9/81), and 67.9% (55/81) of the isolates, respectively. Besides, TEM and SHV as antibiotic resistance genes were detected in 49.3% (40/81) and 80.2% (65/81) of the isolates. But, magA was not detected in any of the tested isolates. The PCR results revealed that blaVIM-1 was the most prevalent gene (13.6%; 11/81), while both blaIMP-1 and blaNDM-1 were only detected in two isolates. Multilocus sequence typing demonstrated that 15 MBL producers belonged to three sequence types (ST): 11 to ST23, two to ST1147, and two to ST15. Finally, rep-PCR typing showed similar fingerprints with MLST, except for ST23, such that ST23 was discriminated in two clonal groups, suggesting the greater discriminatory power of rep-PCR. Conclusions: Here, we reported the emergence of MBL-producing K. pneumoniae in clinical centers of Isfahan, Iran. The findings are alarming and represent the urgent need for the application of infection control programs.
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23
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Wang R, Li J, Qu G, Guo D, Yang Y, Ma X, Wang M, Xu Y, Wang Y, Xia X, Shi C. Antibacterial Activity and Mechanism of Coenzyme Q 0 Against Escherichia coli. Foodborne Pathog Dis 2021; 18:398-404. [PMID: 33709804 DOI: 10.1089/fpd.2020.2884] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022] Open
Abstract
Coenzyme Q0 (CoQ0) is a natural compound found in Antrodia cinnamomea, which has a variety of biological activities. Here, the antibacterial activity and possible antibacterial mechanism of CoQ0 against Escherichia coli were investigated. The antibacterial effect was evaluated by determining minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) values, and by assessing bacterial survival and the effect on the growth of E. coli after CoQ0 treatment in Luria-Bertani (LB) broth. To reveal the antibacterial mechanism of CoQ0, changes in intracellular adenosine triphosphate (ATP) concentration, membrane potential, and bacterial protein content, as well as effects on cell morphology and membrane integrity, were investigated. Both the MICs and MBCs of CoQ0 against E. coli were 0.1 mg/mL. After treatment of E. coli (6.5 log colony-forming units/mL) with 0.1 mg/mL of CoQ0 in LB broth for 3 h, the number of viable cells dropped below the detection limit. In addition, CoQ0 treatment resulted in the reduction in intracellular ATP concentration, cell membrane hyperpolarization, decreased bacterial protein concentrations, and damage to cell membrane integrity and cellular morphology. These results indicated that CoQ0 has effective antibacterial activity against E. coli, suggesting potential applications in food industry safety.
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Affiliation(s)
- Ruixia Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Jiahui Li
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Geruo Qu
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Du Guo
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Yanpeng Yang
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Xiaoyu Ma
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Muxue Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Yunfeng Xu
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China
| | - Yutang Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Xiaodong Xia
- College of Food Science and Engineering, Northwest A&F University, Yangling, China.,School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
| | - Chao Shi
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
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24
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Electrostatic Spraying of Passion Fruit (Passiflora edulis L.) Peel Extract for Inactivation of Escherichia coli O157:H7 and Listeria monocytogenes on Fresh-Cut Lollo Rossa and Beetroot Leaves. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02608-z] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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25
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Kang JH, Song KB. Antimicrobial activity of honeybush (Cyclopia intermedia) ethanol extract against foodborne pathogens and its application in washing fresh-cut Swiss chard. Food Control 2021. [DOI: 10.1016/j.foodcont.2020.107674] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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26
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Yu L, Shi H. Effect of two mulberry (Morus alba L.) leaf polyphenols on improving the quality of fresh-cut cantaloupe during storage. Food Control 2021. [DOI: 10.1016/j.foodcont.2020.107624] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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27
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The effect of natural antimicrobials against Campylobacter spp. and its similarities to Salmonella spp, Listeria spp., Escherichia coli, Vibrio spp., Clostridium spp. and Staphylococcus spp. Food Control 2021. [DOI: 10.1016/j.foodcont.2020.107745] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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28
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Inactivation of Listeria monocytogenes and Escherichia coli O157:H7 inoculated on fresh-cut romaine lettuce by peanut skin extract/benzethonium chloride emulsion washing. Food Control 2021. [DOI: 10.1016/j.foodcont.2020.107479] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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29
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Kang J, Song KB. Combined washing effect of noni extract and oregano essential oil on the decontamination of
Listeria monocytogenes
on romaine lettuce. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14685] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- Ji‐Hoon Kang
- Department of Food Science and Technology Chungnam National University Daejeon 34134 Korea
| | - Kyung Bin Song
- Department of Food Science and Technology Chungnam National University Daejeon 34134 Korea
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30
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The Effects of Morinda citrifolia (Noni) on the Cellular Viability and Osteogenesis of Stem Cell Spheroids. ACTA ACUST UNITED AC 2020; 56:medicina56080389. [PMID: 32764294 PMCID: PMC7466226 DOI: 10.3390/medicina56080389] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2020] [Revised: 07/23/2020] [Accepted: 08/04/2020] [Indexed: 12/18/2022]
Abstract
Background and objectives: Morinda citrifolia (Noni) has been widely used in herbal remedies to treat and prevent various kinds of diseases. We conducted this study to evaluate the effects of Noni extract on the maintenance of morphology, the improvement of cellular viability, and the enhancement of osteogenesis of stem cell spheroids. Materials and Methods: We cultured stem cell spheroids made with gingiva-derived stem cells in the presence of Noni extract at concentrations of 10, 100 and 200 ng/mL. We performed analysis of the cell morphology and changes in the cellular viability. We conducted alkaline phosphatase activity assays using a kit, and mineralization assays using an anthraquinone dye to evaluate the osteogenesis of stem cell spheroids with the addition of Noni extract. Results: The applied cells formed spheroids well, and the addition of Noni at 10, 100 and 200 ng/mL concentrations did not produce significant morphological changes. The quantitative values for cellular viability on Day 3 showed that the absorbance values at 450 nm were 0.314 ± 0.013, 0.318 ± 0.008, 0.304 ± 0.000 and 0.300 ± 0.011 for Noni at 0, 10, 100 and 200 ng/mL concentrations, respectively. The results of alkaline phosphatase activity with absorbance values at 405 nm were 0.189 ± 0.019, 0.174 ± 0.023, 0.192 ± 0.014 and 0.210 ± 0.062 for Noni at 0, 10, 100 and 200 ng/mL concentrations, respectively, on Day 4. There were significantly higher values of Alizarin Red S staining for Noni in the 10, 100 and 200 ng/mL groups, with the highest value at 100 ng/mL when compared with the unloaded control on Day 14. Conclusions: Based on these findings, we concluded that Noni extract might be applied for the enhanced osteogenic differentiation of stem cell spheroids.
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31
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Combined treatment of nut by-product extracts and peracetic acid against Listeria monocytogenes on red mustard and kale leaves. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109608] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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32
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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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33
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Chen JM, Al KF, Craven LJ, Seney S, Coons M, McCormick H, Reid G, O’Connor C, Burton JP. Nutritional, Microbial, and Allergenic Changes during the Fermentation of Cashew 'Cheese' Product Using a Quinoa-Based Rejuvelac Starter Culture. Nutrients 2020; 12:nu12030648. [PMID: 32121191 PMCID: PMC7146175 DOI: 10.3390/nu12030648] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2020] [Revised: 02/20/2020] [Accepted: 02/25/2020] [Indexed: 02/06/2023] Open
Abstract
Fermentation has been applied to a multitude of food types for preservation and product enhancing characteristics. Interest in the microbiome and healthy foods makes it important to understand the microbial processes involved in fermentation. This is particularly the case for products such as fermented cashew (Anacardium occidentale). We hereby describe the characterisation of cashew samples throughout an entire fermentation production process, starting at the quinoa starter inoculum (rejuvelac). The viable bacterial count was 108 -109 colony forming units/g. The nutritional composition changed marginally with regards to fats, carbohydrates, vitamins, and minerals. The rejuvelac starter culture was predominated by Pediococcus and Weissella genera. The 'brie' and 'blue' cashew products became dominated by Lactococcus, Pediococcus, and Weissella genera as the fermentation progressed. Cashew allergenicity was found to significantly decrease with fermentation of all the end-product types. For consumers concerned about allergic reactions to cashew nuts, these results suggested that a safer option is for products to be made by fermentation.
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Affiliation(s)
- Jennifer M. Chen
- Department of Microbiology and Immunology, Schulich School of Medicine, Western University, London, ON N6A 5C1, Canada; (J.M.C.); (K.F.A.); (L.J.C.); (G.R.)
| | - Kait F. Al
- Department of Microbiology and Immunology, Schulich School of Medicine, Western University, London, ON N6A 5C1, Canada; (J.M.C.); (K.F.A.); (L.J.C.); (G.R.)
| | - Laura J. Craven
- Department of Microbiology and Immunology, Schulich School of Medicine, Western University, London, ON N6A 5C1, Canada; (J.M.C.); (K.F.A.); (L.J.C.); (G.R.)
| | - Shannon Seney
- Lawson Health Research Institute, 268 Grosvenor Street, London, ON N6C 2R5, Canada;
| | - Margaret Coons
- Nuts for Cheese, London, ON N5V 3K4, Canada; (M.C.); (H.M.)
| | | | - Gregor Reid
- Department of Microbiology and Immunology, Schulich School of Medicine, Western University, London, ON N6A 5C1, Canada; (J.M.C.); (K.F.A.); (L.J.C.); (G.R.)
- Lawson Health Research Institute, 268 Grosvenor Street, London, ON N6C 2R5, Canada;
- Department of Surgery, Western University, London, ON N6A 4V2, Canada
| | | | - Jeremy P. Burton
- Department of Microbiology and Immunology, Schulich School of Medicine, Western University, London, ON N6A 5C1, Canada; (J.M.C.); (K.F.A.); (L.J.C.); (G.R.)
- Lawson Health Research Institute, 268 Grosvenor Street, London, ON N6C 2R5, Canada;
- Department of Surgery, Western University, London, ON N6A 4V2, Canada
- Correspondence:
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34
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Woo H, Kang J, Lee C, Song KB. Application of
Cudrania tricuspidata
leaf extract as a washing agent to inactivate
Listeria monocytogenes
on fresh‐cut romaine lettuce and kale. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14305] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Hyuk‐Je Woo
- Department of Food Science and Technology Chungnam National University Daejeon34134Korea
| | - Ji‐Hoon Kang
- Department of Food Science and Technology Chungnam National University Daejeon34134Korea
| | - Chae‐Hun Lee
- Department of Food Science and Technology Chungnam National University Daejeon34134Korea
| | - Kyung Bin Song
- Department of Food Science and Technology Chungnam National University Daejeon34134Korea
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