1
|
Liu J, Zhang Q, Hao H, Bi J, Hou H, Zhang G. Benzyl Isothiocyanate and Resveratrol Synergistically Alleviate Dextran Sulfate Sodium-Induced Colitis in Mice. Foods 2024; 13:2078. [PMID: 38998586 PMCID: PMC11241443 DOI: 10.3390/foods13132078] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2024] [Revised: 06/12/2024] [Accepted: 06/25/2024] [Indexed: 07/14/2024] Open
Abstract
The aim of our study was to investigate whether the combination of benzyl isothiocyanate (BITC) and resveratrol (RES) has a synergistic effect on the inhibition of inflammation in colitis. The results revealed that the BITC and RES combination (BITC_RES) was more effective than either substance alone at significantly alleviating the symptoms of dextran sodium sulfate (DSS)-induced colitis in mice, including the prevention of colon shortening and loss of body weight, a reduction in the disease activity index, and prevention of colon damage. Similarly, compared with the DSS group, BITC_RES reduced myeloperoxidase (MPO) and inducible nitric oxide synthase (iNOS) levels in the mouse colon by 1.4-3.0-fold and 1.4-fold, respectively. In addition, the combination of BITC and RES upregulated the inflammatory factor IL-10 by 1.3- and 107.4-fold, respectively, compared to the individual BITC and RES groups, whereas the proinflammatory factors, including TNF-α, IL-1β, and IL-6, were downregulated by 1.1-7.4-, 0.7-3.6-, and 0.6-2.6-fold, respectively, in the BITC_RES group compared with the individual groups. Gut microbiome analysis indicated that BITC_RES remodeled the structure of gut bacteria at the phylum, family, and genus levels, upregulating the abundance of the phylum Bacteroidetes and the family Muribaculaceae and the genus norank_f_Muribaculaceae and downregulating the abundance of the phylum Firmicutes. Significant correlations between the relative levels of these proinflammatory cytokines and changes in the gut microbiota were found using Pearson's correlation analysis. BITC and RES exhibited synergistic effects by reshaping the gut microbiota and modulating the level of serum cellular inflammatory factors, thus exerting a protective effect against colitis.
Collapse
Affiliation(s)
- Jianan Liu
- School of Food Science and Technology, Dalian Polytechnic University, No. 1, Qinggongyuan, Dalian 116034, China; (J.L.); (J.B.); (H.H.)
| | - Qian Zhang
- College of Food Science and Engineering, Jilin University, Changchun 130062, China;
| | - Hongshun Hao
- Department of Inorganic Nonmetallic Materials Engineering, No. 1, Qinggongyuan, Dalian 116034, China;
| | - Jingran Bi
- School of Food Science and Technology, Dalian Polytechnic University, No. 1, Qinggongyuan, Dalian 116034, China; (J.L.); (J.B.); (H.H.)
| | - Hongman Hou
- School of Food Science and Technology, Dalian Polytechnic University, No. 1, Qinggongyuan, Dalian 116034, China; (J.L.); (J.B.); (H.H.)
| | - Gongliang Zhang
- School of Food Science and Technology, Dalian Polytechnic University, No. 1, Qinggongyuan, Dalian 116034, China; (J.L.); (J.B.); (H.H.)
| |
Collapse
|
2
|
Cuggino SG, Possas A, Posada-Izquierdo GD, Theumer MG, Pérez-Rodríguez F. Unveiling Fresh-Cut Lettuce Processing in Argentine Industries: Evaluating Salmonella Levels Using Predictive Microbiology Models. Foods 2023; 12:3999. [PMID: 37959118 PMCID: PMC10647251 DOI: 10.3390/foods12213999] [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: 09/10/2023] [Revised: 10/22/2023] [Accepted: 10/26/2023] [Indexed: 11/15/2023] Open
Abstract
A survey was performed to gather information on the processing steps, conditions, and practices employed by industries processing ready-to-eat (RTE) leafy vegetables in Argentina. A total of seven industries participated in the survey. A cluster analysis of the data obtained was performed to identify homogeneous groups among the participating industries. The data collected were used as inputs of two predictive microbiology models to estimate Salmonella concentrations after chlorine washing, during storage and distribution of final products, and to rank the different practices according to the final estimated Salmonella levels. Six different clusters were identified by evaluating the parameters, methods, and controls applied in each processing step, evidencing a great variability among industries. The disinfectant agent applied by all participating industries was sodium hypochlorite, though concentrations and application times differed among industries from 50 to 200 ppm for 30 to 110 s. Simulations using predictive models indicated that the reductions in Salmonella in RTE leafy vegetables would vary in the range of 1.70-2.95 log CFU/g during chlorine-washing depending on chlorine concentrations applied, washing times, and vegetable cutting size, which varied from 9 to 16 cm2 among industries. Moreover, Salmonella would be able to grow in RTE leafy vegetables during storage and distribution, achieving levels of up to 2 log CFU/g, considering the storage and transportation temperatures and times reported by the industries, which vary from 4 to 14 °C and from 18 to 30 h. These results could be used to prioritize risk-based sampling programs by Food Official Control or determine more adequate process parameters to mitigate Salmonella in RTE leafy vegetables. Additionally, the information gathered in this study is useful for microbiological risk assessments.
Collapse
Affiliation(s)
- Sofia Griselda Cuggino
- Departamento de Fundamentación Biológica, Facultad de Ciencias Agropecuarias, Universidad Nacional de Córdoba, Córdoba X5000, Argentina;
| | - Arícia Possas
- Department of Food Science and Technology, UIC Zoonosis y Enfermedades Emergentes ENZOEM, CeiA3, Universidad de Córdoba, 14014 Córdoba, Spain; (G.D.P.-I.); (F.P.-R.)
| | - Guiomar Denisse Posada-Izquierdo
- Department of Food Science and Technology, UIC Zoonosis y Enfermedades Emergentes ENZOEM, CeiA3, Universidad de Córdoba, 14014 Córdoba, Spain; (G.D.P.-I.); (F.P.-R.)
| | - Martin Gustavo Theumer
- Departamento de Bioquímica Clínica, Facultad de Ciencias Químicas, Universidad Nacional de Córdoba, Córdoba X5000, Argentina;
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Centro de Investigaciones en Bioquímica Clínica e Inmunología (CIBICI), Córdoba X5000, Argentina
| | - Fernando Pérez-Rodríguez
- Department of Food Science and Technology, UIC Zoonosis y Enfermedades Emergentes ENZOEM, CeiA3, Universidad de Córdoba, 14014 Córdoba, Spain; (G.D.P.-I.); (F.P.-R.)
| |
Collapse
|
3
|
Derossi A, Di Palma E, Moses JA, Santhoshkumar P, Caporizzi R, Severini C. Avenues for non-conventional robotics technology applications in the food industry. Food Res Int 2023; 173:113265. [PMID: 37803578 DOI: 10.1016/j.foodres.2023.113265] [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: 05/15/2023] [Revised: 07/06/2023] [Accepted: 07/11/2023] [Indexed: 10/08/2023]
Abstract
Robots in manufacturing alleviate hazardous environmental conditions, reduce the physical/mental stress of the workers, maintain high precision for repetitive movements, reduce errors, speed up production, and minimize production costs. Although robots have pervaded many industrial sectors and domestic environments, the experiments in the food sectors are limited to pick-and-place operations and meat processing while we are assisting new attention in gastronomy. Given the great performances of the robots, there would be many other intriguing applications to explore which could usher the transition to precision food manufacturing. This review wants open thoughts and opinions on the use of robots in different food operations. First, we reviewed the recent advances in common applications - e.g. novel sensors, end-effectors, and robotic cutting. Then, we analyzed the use of robots in other operations such as cleaning, mixing/kneading, dough manipulation, precision dosing/cooking, and additive manufacturing. Finally, the most recent improvements of robotics in gastronomy with their use in restaurants/bars and domestic environments, are examined. The comprehensive analyses and the critical discussion highlighted the needs of further scientific understanding and exploitation activities aimed to fill the gap between the laboratory-scale results and the validation in the relevant environment.
Collapse
Affiliation(s)
- A Derossi
- Department of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, Italy
| | - E Di Palma
- Department of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, Italy
| | - J A Moses
- Computational Modeling and Nanoscale Processing Unit, National Institute of Food Technology, Entrepreneurship and Management - Thanjavur, MoFPI, Govt. of India, Thanjavur, Tamil Nadu 613005, India
| | - P Santhoshkumar
- Computational Modeling and Nanoscale Processing Unit, National Institute of Food Technology, Entrepreneurship and Management - Thanjavur, MoFPI, Govt. of India, Thanjavur, Tamil Nadu 613005, India
| | - R Caporizzi
- Department of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, Italy.
| | - C Severini
- Department of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, Italy
| |
Collapse
|
4
|
Cuggino SG, Posada-Izquierdo G, Bascón Villegas I, Theumer MG, Pérez-Rodríguez F. Effects of chlorine and peroxyacetic acid wash treatments on growth kinetics of Salmonella in fresh-cut lettuce. Food Res Int 2023; 167:112451. [PMID: 37087200 DOI: 10.1016/j.foodres.2022.112451] [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: 09/16/2022] [Revised: 12/30/2022] [Accepted: 12/31/2022] [Indexed: 01/27/2023]
Abstract
Fresh-cut produces are often consumed uncooked, thus proper sanitation is essential for preventing cross contamination. The reduction and subsequent growth of Salmonella enterica sv Thompson were studied in pre-cut iceberg lettuce washed with simulated wash water (SWW), sodium hypochlorite (SH, free chlorine 25 mg/L), and peroxyacetic acid (PAA, 80 mg/L) and stored for 9 days under modified atmosphere at 9, 13, and 18 °C. Differences in reduction between SH and PAA were non-existent. Overall, visual quality, dehydration, leaf edge and superficial browning and aroma during storage at 9 °C were similar among treatments, but negative effects increased with temperature. These results demonstrated that PAA can be used as an effective alternative to chlorine for the disinfection of Salmonella spp. in fresh-cut lettuce. The growth of Salmonella enterica sv Thompson was successfully described with the Baranyi and Roberts growth model in the studied storage temperature range, and after treatment with SWW, chlorine, and PAA. Subsequently, predictive secondary models were used to describe the relationship between growth rates and temperature based on the models' family described by Bělehrádek. Interestingly, the exposure to disinfectants biased growth kinetics of Salmonella during storage. Below 12 °C, growth rates in lettuce treated with disinfectant (0.010-0.011 log CFU/h at 9 °C) were lower than those in lettuce washed with water (0.016 log CFU/h at 9 °C); whereas at higher temperatures, the effect was the opposite. Thus, in this case, the growth rate values registered at 18 °C for lettuce treated with disinfectant were 0.048-0.054 log CFU/h compared to a value of 0.038 log CFU/h for lettuce treated with only water. The data and models developed in this study will be crucial to describing the wash-related dynamics of Salmonella in a risk assessment framework applied to fresh-cut produce, providing more complete and accurate risk estimates.
Collapse
Affiliation(s)
- Sofia Griselda Cuggino
- Departamento de Fundamentación Biológica, Facultad de Ciencias Agropecuarias, Universidad Nacional de Córdoba, Córdoba X5000HUA, Argentina
| | - Guiomar Posada-Izquierdo
- Department of Food Science and Technology, UIC Zoonosis y Enfermedades Emergentes ENZOEM, CeiA3, Universidad de Córdoba, 14014 Córdoba, Spain.
| | - Isabel Bascón Villegas
- Department of Food Science and Technology, UIC Zoonosis y Enfermedades Emergentes ENZOEM, CeiA3, Universidad de Córdoba, 14014 Córdoba, Spain
| | - Martin Gustavo Theumer
- Departamento de Bioquímica Clínica, Facultad de Ciencias Químicas, Universidad Nacional de Córdoba, Córdoba X5000HUA, Argentina; Consejo Nacional de Investigaciones Científicas Y Técnicas (CONICET), Centro de investigaciones en bioquímica clínica e inmunología (CIBICI), Córdoba, Argentina
| | - Fernando Pérez-Rodríguez
- Department of Food Science and Technology, UIC Zoonosis y Enfermedades Emergentes ENZOEM, CeiA3, Universidad de Córdoba, 14014 Córdoba, Spain
| |
Collapse
|
5
|
Rossi C, Maggio F, Casaccia M, Chaves‐López C, Valbonetti L, Serio A, Paparella A. Comparing the effectiveness of
Cinnamomum zeylanicum
essential oil and two common household sanitizers to reduce lettuce microbiota and prevent
Salmonella enterica
recontamination. J Food Saf 2022. [DOI: 10.1111/jfs.12963] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Affiliation(s)
- Chiara Rossi
- Faculty of Bioscience and Technology for Food, Agriculture and Environment University of Teramo Teramo TE Italy
| | - Francesca Maggio
- Faculty of Bioscience and Technology for Food, Agriculture and Environment University of Teramo Teramo TE Italy
| | - Manila Casaccia
- Faculty of Bioscience and Technology for Food, Agriculture and Environment University of Teramo Teramo TE Italy
| | - Clemencia Chaves‐López
- Faculty of Bioscience and Technology for Food, Agriculture and Environment University of Teramo Teramo TE Italy
| | - Luca Valbonetti
- Faculty of Bioscience and Technology for Food, Agriculture and Environment University of Teramo Teramo TE Italy
| | - Annalisa Serio
- Faculty of Bioscience and Technology for Food, Agriculture and Environment University of Teramo Teramo TE Italy
| | - Antonello Paparella
- Faculty of Bioscience and Technology for Food, Agriculture and Environment University of Teramo Teramo TE Italy
| |
Collapse
|
6
|
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]
|
7
|
Verheyen D, Van Impe JFM. The Inclusion of the Food Microstructural Influence in Predictive Microbiology: State-of-the-Art. Foods 2021; 10:foods10092119. [PMID: 34574229 PMCID: PMC8468028 DOI: 10.3390/foods10092119] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2021] [Revised: 08/27/2021] [Accepted: 08/30/2021] [Indexed: 12/15/2022] Open
Abstract
Predictive microbiology has steadily evolved into one of the most important tools to assess and control the microbiological safety of food products. Predictive models were traditionally developed based on experiments in liquid laboratory media, meaning that food microstructural effects were not represented in these models. Since food microstructure is known to exert a significant effect on microbial growth and inactivation dynamics, the applicability of predictive models is limited if food microstructure is not taken into account. Over the last 10-20 years, researchers, therefore, developed a variety of models that do include certain food microstructural influences. This review provides an overview of the most notable microstructure-including models which were developed over the years, both for microbial growth and inactivation.
Collapse
Affiliation(s)
- Davy Verheyen
- BioTeC+, Chemical and Biochemical Process Technology and Control, Department of Chemical Engineering, KU Leuven, Gebroeders de Smetstraat 1, 9000 Ghent, Belgium;
- OPTEC, Optimization in Engineering Center-of-Excellence, KU Leuven, 3000 Leuven, Belgium
- CPMF2, Flemish Cluster Predictive Microbiology in Foods—www.cpmf2.be, 9000 Ghent, Belgium
| | - Jan F. M. Van Impe
- BioTeC+, Chemical and Biochemical Process Technology and Control, Department of Chemical Engineering, KU Leuven, Gebroeders de Smetstraat 1, 9000 Ghent, Belgium;
- OPTEC, Optimization in Engineering Center-of-Excellence, KU Leuven, 3000 Leuven, Belgium
- CPMF2, Flemish Cluster Predictive Microbiology in Foods—www.cpmf2.be, 9000 Ghent, Belgium
- Correspondence:
| |
Collapse
|
8
|
El Badawy SA, Ogaly HA, Abd-Elsalam RM, Azouz AA. Benzyl isothiocyanates modulate inflammation, oxidative stress, and apoptosis via Nrf2/HO-1 and NF-κB signaling pathways on indomethacin-induced gastric injury in rats. Food Funct 2021; 12:6001-6013. [PMID: 34037056 DOI: 10.1039/d1fo00645b] [Citation(s) in RCA: 27] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Abstract
The present study investigated the gastroprotective activity of benzyl isothiocyanates (BITC) on indomethacin (IND)-induced gastric injury in a rat model and explicated the possible involved biochemical, cellular, and molecular mechanisms. The rat model with gastric ulcers was established by a single oral dose of IND (30 mg per kg b.wt). BITC (0.75 and 1.5 mg kg-1) and esomeprazole (20 mg per kg b.wt) were orally administered for 3 weeks to rats before the induction of gastric injury. Compared with the IND group, BITC could diminish both the macroscopic and microscopic pathological morphology of gastric mucosa. BITC significantly preserved the antioxidants (glutathione GSH, superoxide dismutase SOD), nitric oxide (NO), and prostaglandin E2 (PGE2) contents, while decreasing the gastric mucosal malondialdehyde (MDA), tumor necrosis factor alpha (TNFα), and myeloperoxidase (MPO) contents. Moreover, BITC remarkably upregulated the expression of nuclear factor erythroid 2-related factor 2 (Nrf2), hemoxygenase-1 (HO-1), and NAD(P)H : quinone oxidoreductase (NQO1). In addition, BITC activates the expression of heat shock protein 70 (HSP-70) and downregulated the expression of nuclear factor-κB (NF-κB) and caspase-3 to promote gastric mucosal cell survival. To the best of our knowledge, this study is the first published report to implicate the suppression of inflammation, oxidative stress, and Nrf2 signaling pathway as a potential mechanism for the gastroprotective activity of BITC.
Collapse
Affiliation(s)
- Shymaa A El Badawy
- Department of Pharmacology, Faculty of Veterinary Medicine, Cairo University, Giza, Egypt
| | - Hanan A Ogaly
- Department of Chemistry, College of Science, King Khalid University, Abha, Saudi Arabia. and Department of Biochemistry, Faculty of Veterinary Medicine, Cairo University, Giza, Egypt
| | - Reham M Abd-Elsalam
- Department of Pathology, Faculty of Veterinary Medicine, Cairo University, Giza, Egypt
| | - Asmaa A Azouz
- Department of Pharmacology, Faculty of Veterinary Medicine, Cairo University, Giza, Egypt
| |
Collapse
|
9
|
Possas A, Posada-Izquierdo GD, Zurera G, Pérez-Rodríguez F. Evaluating the fate of Escherichia coli O157:H7 and Salmonella spp. on cucumbers. Food Microbiol 2021; 99:103830. [PMID: 34119115 DOI: 10.1016/j.fm.2021.103830] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2021] [Revised: 05/12/2021] [Accepted: 05/12/2021] [Indexed: 11/17/2022]
Abstract
The occurrence of various foodborne disease outbreaks linked to the consumption of cucumbers worldwide in the last years raised concerns regarding the survival ability of foodborne pathogens on this food matrix. This work aimed at evaluating and quantifying the survival of Escherichia coli O157:H7 and Salmonella spp. on cucumber surfaces. Cucumbers were inoculated with a 5-strain cocktail of each microorganism and kept at 25 °C. The survival ability of two green fluorescent protein (GFP) labelled Salmonella strains inoculated individually on cucumbers was also evaluated. The inoculated areas were swabbed at different time intervals (maximum of 72 h) and cells were enumerated by plate count method (log CFU/cm2). The population of both pathogens decreased significantly on cucumber surfaces over time. E. coli O157:H7 could only be recovered up to 8 h while Salmonella spp. could be detected up to 24 h. The GFP-labelled Salmonella strains showed similar behaviour on cucumbers compared to the evaluated Salmonella cocktail. Survival kinetic parameters were estimated by fitting the Weibull model to the survival data. The data obtained in this study indicate that despite of the rapid decrease on concentrations of both pathogens evaluated on cucumbers surfaces, strategies to avoid their contamination during the supply chain as well as proper cleaning and disinfection protocols must be put forward to mitigate both E. coli O57:H7 and Salmonella on cucumbers and therefore, to decrease the exposure of consumers to microbial hazards and to avoid cross-contamination events during distribution, retail and in domestic environments.
Collapse
Affiliation(s)
- Arícia Possas
- Department of Food Science and Technology, University of Córdoba, Campus of Rabanales, Edificio Darwin - C1, 14014, Córdoba, Spain.
| | - Guiomar Denisse Posada-Izquierdo
- Department of Food Science and Technology, University of Córdoba, Campus of Rabanales, Edificio Darwin - C1, 14014, Córdoba, Spain
| | - Gonzalo Zurera
- Department of Food Science and Technology, University of Córdoba, Campus of Rabanales, Edificio Darwin - C1, 14014, Córdoba, Spain
| | - Fernando Pérez-Rodríguez
- Department of Food Science and Technology, University of Córdoba, Campus of Rabanales, Edificio Darwin - C1, 14014, Córdoba, Spain
| |
Collapse
|
10
|
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]
|
11
|
Preparation of antifogging and enhanced antimicrobial biopolymer coating and its applications in lettuce preservation. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109941] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
|
12
|
Transcriptomic Analysis, Motility and Biofilm Formation Characteristics of Salmonella typhimurium Exposed to Benzyl Isothiocyanate Treatment. Int J Mol Sci 2020; 21:ijms21031025. [PMID: 32033098 PMCID: PMC7037498 DOI: 10.3390/ijms21031025] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2019] [Revised: 01/29/2020] [Accepted: 02/01/2020] [Indexed: 12/27/2022] Open
Abstract
Salmonella typhimurium (S. typhimurium) is a common foodborne pathogen that not only causes diseases and contaminates food, but also causes considerable economic losses. Therefore, it is necessary to find effective and feasible methods to control S. typhimurium. In this study, changes in S. typhimurium after treatment with benzyl isothiocyanate (BITC) were detected by transcriptomics to explore the antibacterial effect of BITC at subinhibitory concentration. The results showed that, in contrast to the control group (SC), the BITC-treated group (SQ_BITC) had 197 differentially expressed genes (DEGs), of which 115 were downregulated and 82 were upregulated. We screened out eight significantly downregulated virulence-related genes and verified gene expression by quantitative Real-time Polymerase Chain Reaction (qRT-PCR). We also selected motility and biofilm formation to observe the effects of BITC on the other virulence related factors of S. typhimurium. The results showed that both swimming and swarming were significantly inhibited. BITC also had a significant inhibitory effect on biofilm formation, and showed an effect on bacterial morphology. These results will be helpful for understanding the mechanism of the antibacterial action of BITC against S. typhimurium and other foodborne pathogens.
Collapse
|
13
|
Yin H, Boomer A, Chen C, Patel J. Efficacy of benzyl isothiocyanate for controlling
Salmonella
on alfalfa seeds and sprouts. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14520] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Hsin‐Bai Yin
- U.S. Department of Agriculture, Agricultural Research Service Beltsville MD 20705 USA
| | - Ashley Boomer
- U.S. Department of Agriculture, Agricultural Research Service Beltsville MD 20705 USA
| | - Chi‐Hung Chen
- U.S. Department of Agriculture, Agricultural Research Service Beltsville MD 20705 USA
| | - Jitendra Patel
- U.S. Department of Agriculture, Agricultural Research Service Beltsville MD 20705 USA
| |
Collapse
|