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Bukvicki D, D’Alessandro M, Rossi S, Siroli L, Gottardi D, Braschi G, Patrignani F, Lanciotti R. Essential Oils and Their Combination with Lactic Acid Bacteria and Bacteriocins to Improve the Safety and Shelf Life of Foods: A Review. Foods 2023; 12:3288. [PMID: 37685221 PMCID: PMC10486891 DOI: 10.3390/foods12173288] [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: 08/01/2023] [Revised: 08/24/2023] [Accepted: 08/28/2023] [Indexed: 09/10/2023] Open
Abstract
The use of plant extracts (e.g., essential oils and their active compounds) represents an interesting alternative to chemical additives and preservatives applied to delay the alteration and oxidation of foods during their storage. Essential oils (EO) are nowadays considered valuable sources of food preservatives as they provide a healthier alternative to synthetic chemicals while serving the same purpose without affecting food quality parameters. The natural antimicrobial molecules found in medicinal plants represent a possible solution against drug-resistant bacteria, which represent a global health problem, especially for foodborne infections. Several solutions related to their application on food have been described, such as incorporation in active packaging or edible film and direct encapsulation. However, the use of bioactive concentrations of plant derivatives may negatively impact the sensorial characteristics of the final product, and to solve this problem, their application has been proposed in combination with other hurdles, including biocontrol agents. Biocontrol agents are microbial cultures capable of producing natural antimicrobials, including bacteriocins, organic acids, volatile organic compounds, and hydrolytic enzymes. The major effect of bacteriocins or bacteriocin-producing LAB (lactic acid bacteria) on food is obtained when their use is combined with other preservation methods. The combined use of EOs and biocontrol agents in fruit and vegetables, meat, and dairy products is becoming more and more important due to growing concerns about potentially dangerous and toxic synthetic additives. The combination of these two hurdles can improve the safety and shelf life (inactivation of spoilage or pathogenic microorganisms) of the final products while maintaining or stabilizing their sensory and nutritional quality. This review critically describes and collects the most updated works regarding the application of EOs in different food sectors and their combination with biocontrol agents and bacteriocins.
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Affiliation(s)
- Danka Bukvicki
- Faculty of Biology, Institute of Botany and Botanical Garden ‘Jevremovac’, University of Belgrade, Takovska 43, 11000 Belgrade, Serbia;
| | - Margherita D’Alessandro
- Department of Agricultural and Food Sciences, University of Bologna, 40127 Bologna, Italy; (M.D.); (S.R.); (D.G.); (G.B.); (F.P.); (R.L.)
| | - Samantha Rossi
- Department of Agricultural and Food Sciences, University of Bologna, 40127 Bologna, Italy; (M.D.); (S.R.); (D.G.); (G.B.); (F.P.); (R.L.)
| | - Lorenzo Siroli
- Department of Agricultural and Food Sciences, University of Bologna, 40127 Bologna, Italy; (M.D.); (S.R.); (D.G.); (G.B.); (F.P.); (R.L.)
| | - Davide Gottardi
- Department of Agricultural and Food Sciences, University of Bologna, 40127 Bologna, Italy; (M.D.); (S.R.); (D.G.); (G.B.); (F.P.); (R.L.)
- Interdepartmental Centre for Industrial Agri-Food Research, University of Bologna, 47521 Cesena, Italy
| | - Giacomo Braschi
- Department of Agricultural and Food Sciences, University of Bologna, 40127 Bologna, Italy; (M.D.); (S.R.); (D.G.); (G.B.); (F.P.); (R.L.)
| | - Francesca Patrignani
- Department of Agricultural and Food Sciences, University of Bologna, 40127 Bologna, Italy; (M.D.); (S.R.); (D.G.); (G.B.); (F.P.); (R.L.)
- Interdepartmental Centre for Industrial Agri-Food Research, University of Bologna, 47521 Cesena, Italy
| | - Rosalba Lanciotti
- Department of Agricultural and Food Sciences, University of Bologna, 40127 Bologna, Italy; (M.D.); (S.R.); (D.G.); (G.B.); (F.P.); (R.L.)
- Interdepartmental Centre for Industrial Agri-Food Research, University of Bologna, 47521 Cesena, Italy
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Jiang YH, Ying JP, Xin WG, Yang LY, Li XZ, Zhang QL. Antibacterial activity and action target of phenyllactic acid against Staphylococcus aureus and its application in skim milk and cheese. J Dairy Sci 2022; 105:9463-9475. [DOI: 10.3168/jds.2022-22262] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2022] [Accepted: 07/22/2022] [Indexed: 11/06/2022]
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Functionalization of Pasteurized Milk Using Rosemary, Thyme, and Ammoides Aqueous Extracts for Better Microbial Quality and an Improved Antioxidant Activity. Molecules 2022; 27:molecules27123725. [PMID: 35744853 PMCID: PMC9227477 DOI: 10.3390/molecules27123725] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2022] [Revised: 06/06/2022] [Accepted: 06/07/2022] [Indexed: 11/17/2022] Open
Abstract
This study aimed to evaluate the effects of thyme (Thymus vulgaris L.), rosemary (Rosmarinus officinalis L.), and ammoides (Ammoidespusilla L.) aqueous extracts supplementation on the quality of heat-treated (55, 65, and 75 °C) raw milk (sample lots: A, B, and C) and cold-stored pasteurized milk (lot D). The three herbs have shown rich polyphenol contents (32.65−104.23 mgGAE/g), relevant antioxidant capacity, and high caffeic and rosmarinic acids and catechin contents. A significant reduction in psychrotrophic and total viable bacteria counts (PC and TVC) was attained following milk extract supplementation in both experiments. Monitoring PC and TVC counts in sample lots (A, B, and C) has revealed a significant improvement in extracts’ effectiveness in reducing the TVC count with the increment of temperature. The highest reductions of PC and TVC counts were achieved, respectively, in samples treated with thyme and rosemary in (lots: A, B, and C) and in samples treated with ammoides and thyme in (lot D). Thyme extract showed the highest milk serum DPPH scavenging activity (74.84% at 0.1 mg/mL) and induced a significant Listeria monocytogenes growth inhibition (>1 Log cycle). The sensory evaluation of supplemented milk has shown good consumer acceptability of ammoides-supplemented milk, quite similar to the control sample.
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Antibacterial effect of phenyllactic acid against Vibrio parahaemolyticus and its application on raw salmon fillets. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112586] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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Jahani E, Babaeekhou L, Ghane M. Chemical composition and antibacterial properties of
Zataria multiflora
Bioss and
Mentha longifolia
essential oils in combination with nisin and acid acetic. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15742] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Erfan Jahani
- Department of Biology, Islamshahr Branch Islamic Azad University Islamshahr Iran
| | - Laleh Babaeekhou
- Department of Biology, Islamshahr Branch Islamic Azad University Islamshahr Iran
| | - Maryam Ghane
- Department of Biology, Islamshahr Branch Islamic Azad University Islamshahr Iran
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Ibarra-Sánchez LA, El-Haddad N, Mahmoud D, Miller MJ, Karam L. Invited review: Advances in nisin use for preservation of dairy products. J Dairy Sci 2020; 103:2041-2052. [PMID: 31928749 DOI: 10.3168/jds.2019-17498] [Citation(s) in RCA: 68] [Impact Index Per Article: 17.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2019] [Accepted: 11/11/2019] [Indexed: 12/23/2022]
Abstract
Dairy product safety is a global public health issue that demands new approaches and technologies to control foodborne pathogenic microorganisms. Natural antimicrobial agents such as nisin can be added to control the growth of pathogens of concern in dairy foods, namely Listeria monocytogenes and Staphylococcus aureus. However, several factors affect the antimicrobial efficacy of nisin when directly added into the food matrix such as lack of stability at neutral pH, interaction with fat globules, casein, and divalent cations. To overcome these limitations, new and advanced strategies are discussed including nisin encapsulation technology, addition to active packaging, bioengineering, and combination with other antimicrobials. This review highlights advanced technologies with potential to expand and improve the use of nisin as a dairy preservative.
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Affiliation(s)
- Luis A Ibarra-Sánchez
- Department of Food Science and Human Nutrition, University of Illinois, Urbana 61801
| | - Nancy El-Haddad
- Department of Nursing and Health Sciences, Faculty of Nursing and Health Sciences, Notre Dame University-Louaize, Zouk Mosbeh, Lebanon PO Box: 72, Zouk Mikael, Lebanon
| | - Darine Mahmoud
- Department of Nursing and Health Sciences, Faculty of Nursing and Health Sciences, Notre Dame University-Louaize, Zouk Mosbeh, Lebanon PO Box: 72, Zouk Mikael, Lebanon
| | - Michael J Miller
- Department of Food Science and Human Nutrition, University of Illinois, Urbana 61801
| | - Layal Karam
- Department of Nursing and Health Sciences, Faculty of Nursing and Health Sciences, Notre Dame University-Louaize, Zouk Mosbeh, Lebanon PO Box: 72, Zouk Mikael, Lebanon.
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Sublethal Injury Caused to Listeria monocytogenes by Natural Plant Extracts: Case Study on Grape Seed Extract and Garlic Extract. APPLIED SCIENCES-BASEL 2019. [DOI: 10.3390/app9132731] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
Abstract
Natural antimicrobials, such as grape seed extract (GSE) and garlic extract (GE), are often used as (a part of) novel food preservation technologies, especially due to their antilisterial effect. However, little is known on the extent of sublethal injury (SI) these extracts cause to Listeria monocytogenes, possibly leading to overestimated efficacies for such novel technologies. The influence of both extracts on the sublethal injury of L. monocytogenes strain LMG23775 was investigated, also using propidium iodide staining to investigate the nature of the injury. Minimum inhibitory concentrations were 500 mg gallic acid equivalents (GAE)/L and 7.5 μg allicin/mL for GSE and GE, respectively. These concentrations slowed down the growth of L. monocytogenes, while only causing a significant amount of SI for GSE. Pure extracts caused inactivation of the cells, with GSE being the most effective. Sublethal injury from pure GSE was mainly caused by membrane damage. In pure GE, a significant amount of SI, not caused by membrane damage, was also present, albeit less pronounced than in pure GSE. In conclusion, both extracts cause a significant amount of sublethal injury to L. monocytogenes, which is not taken into account in relevant studies investigating novel food preservation applications involving natural plant extracts.
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Öncül N, Yıldırım Z. Inhibitory effect of bacteriocins againstEscherichia coliO157:H7. FOOD SCI TECHNOL INT 2019; 25:504-514. [DOI: 10.1177/1082013219840462] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Abstract
The purpose of this study was to explore the activity of bacteriocin enterocin KP and lactococcin BZ against Escherichia coli O157:H7, a Gram-negative foodborne pathogen, in ultra-high temperature (UHT) milks with different fat ratios. Enterocin KP and lactococcin BZ were produced from two bacteriocinogenic strains, isolated in previous studies from White cheese and Boza. Full fat (3.0%), half fat (1.5%), and low fat (<0.1% fat) UHT milks inoculated with 102, 104, and 106CFU/ml of E. coli O157:H7 were treated with different concentrations (400, 800, 1600, and 2500 AU/ml) of lactococcin BZ, enterocin KP, or a combination of both and stored at 4 or 20 ℃ for 20 days. The survival of E. coli O157:H7 was determined at both storage temperatures during the storage period of 20 days. Lactococcin BZ and enterocin KP had a bactericidal impact on E. coli O157:H7 in all UHT milk samples either separately or in combination. However, antibacterial activity of the bacteriocins decreased with increasing fat content of milk and inoculum levels of bacterium. The results of this study indicate that lactococcin BZ and enterocin KP may be useful candidates either separately or in combination as biopreservatives for use in the dairy industry to control the growth of pathogenic microorganisms.
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Affiliation(s)
- Nilgün Öncül
- Department of Nutrition and Dietetics, Fethiye Faculty of Health Sciences, Muğla Sıtkı Koçman University, Karaçulha, Turkey
| | - Zeliha Yıldırım
- Department of Food Engineering, Faculty of Engineering, Ömer Halisdemir University, Niğde, Turkey
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Pan D, Zhang D, Hao L, Lin S, Kang Q, Liu X, Lu L, Lu J. Protective effects of soybean protein and egg white protein on the antibacterial activity of nisin in the presence of trypsin. Food Chem 2018; 239:196-200. [DOI: 10.1016/j.foodchem.2017.06.091] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2017] [Revised: 06/11/2017] [Accepted: 06/15/2017] [Indexed: 10/19/2022]
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10
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Chen H, Zhong Q. Lactobionic acid enhances the synergistic effect of nisin and thymol against Listeria monocytogenes Scott A in tryptic soy broth and milk. Int J Food Microbiol 2017; 260:36-41. [PMID: 28843122 DOI: 10.1016/j.ijfoodmicro.2017.08.013] [Citation(s) in RCA: 59] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2017] [Revised: 08/16/2017] [Accepted: 08/17/2017] [Indexed: 12/21/2022]
Abstract
Listeria monocytogenes is a Gram-positive opportunistic human pathogen and it remains a significant cause of foodborne illnesses. A variety of natural and synthetic compounds have been studied to inhibit the growth of L. monocytogenes in foods. Antimicrobial combinations with synergistic antilisterial properties can reduce the dose of each antimicrobial, which can be further enhanced by chelating compounds. Therefore, the objective of this study was to determine antilisterial properties of binary or ternary combinations of lactobionic acid (LBA), nisin, and thymol in tryptic soy broth (TSB), 2% reduced-fat milk, and whole milk. The results showed that the minimum inhibitory concentration (MIC) of nisin, thymol and LBA was 125IU/mL, 0.25mg/mL, and 10mg/mL, respectively. The ternary combination was the most effective in reducing MICs of antimicrobials, with the MIC of nisin, thymol, and LBA being 31.25IU/mL, 0.0625mg/mL, and 1.25mg/mL, respectively. In TSB with 0.6% yeast extract, L. monocytogenes grew in individual or binary antimicrobial treatments of 31.25IU/mL nisin, 0.0625mg/mL thymol, and 1.25mg/mL LBA within 24h at 32°C, while it was completely inhibited by the ternary combination. In 2% reduced-fat milk at 21°C, the ternary combination of nisin, thymol, and LBA at respective concentrations of 250IU/mL, 2mg/mL, and 10mg/mL completely inhibited the bacterium to below the detection limit in 72h while >2log (CFU/mL) bacteria was still detected in all the binary combinations after 120h. In whole milk, the combination of 500IU/mL nisin, 2mg/mL thymol, and 10mg/mL LBA reduced bacteria to around 2log (CFU/mL) in 4h at 21°C, and no bacterial recovery was observed after 5 d. This study suggested the potential of the ternary combination of nisin, thymol and LBA for food preservation.
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Affiliation(s)
- Huaiqiong Chen
- Department of Food Science, University of Tennessee Knoxville, USA
| | - Qixin Zhong
- Department of Food Science, University of Tennessee Knoxville, USA.
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11
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Shahbazi Y. Effects of Ziziphora clinopodioides Essential Oil and Nisin on the Microbiological Properties of Milk. PHARMACEUTICAL SCIENCES 2016. [DOI: 10.15171/ps.2016.42] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022] Open
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12
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Pinilla CMB, Noreña CPZ, Brandelli A. Development and characterization of phosphatidylcholine nanovesicles, containing garlic extract, with antilisterial activity in milk. Food Chem 2016; 220:470-476. [PMID: 27855927 DOI: 10.1016/j.foodchem.2016.10.027] [Citation(s) in RCA: 48] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2016] [Revised: 09/16/2016] [Accepted: 10/06/2016] [Indexed: 11/15/2022]
Abstract
Phospholipid nanovesicles were developed to improve the stability of garlic (Allium sativum L.) extract. Electron microscopy of liposomes revealed nanometric and spherical-shaped vesicles with a mean particle size of 174.6±17.3nm and polydispersity index of 0.26±0.02. The entrapment efficiency was 47.5±7.3% and the nanoliposomes had a zeta potential of -16.2±5.5mV. The antimicrobial activity of free and encapsulated garlic extract was evaluated against different strains of Listeria spp. in milk at 37°C for 24h. For free and encapsulated garlic extracts at 5% concentration, a decrease of 4log cycles in viable cell counts was observed at 10h, against four of the five strains of Listeria spp. tested. The results indicate that liposomes constitute a suitable system for encapsulation of unstable garlic active compounds and the encapsulation of garlic extract proves to be a promising technology for multiple applications, including antimicrobial agents.
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Affiliation(s)
- Cristian Mauricio Barreto Pinilla
- Laboratório de Bioquímica e Microbiologia Aplicada, Departamento de Ciência de Alimentos, Universidade Federal do Rio Grande do Sul, Porto Alegre, Brazil
| | - Caciano Pelayo Zapata Noreña
- Laboratório de Bioquímica e Microbiologia Aplicada, Departamento de Ciência de Alimentos, Universidade Federal do Rio Grande do Sul, Porto Alegre, Brazil
| | - Adriano Brandelli
- Laboratório de Bioquímica e Microbiologia Aplicada, Departamento de Ciência de Alimentos, Universidade Federal do Rio Grande do Sul, Porto Alegre, Brazil.
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Antimicrobial activity of nanoliposomes co-encapsulating nisin and garlic extract against Gram-positive and Gram-negative bacteria in milk. INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2016.07.017] [Citation(s) in RCA: 100] [Impact Index Per Article: 12.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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14
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Alves FC, Barbosa LN, Andrade BF, Albano M, Furtado FB, Marques Pereira AF, Rall VL, Júnior AF. Short communication: Inhibitory activities of the lantibiotic nisin combined with phenolic compounds against Staphylococcus aureus and Listeria monocytogenes in cow milk. J Dairy Sci 2016; 99:1831-1836. [DOI: 10.3168/jds.2015-10025] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2015] [Accepted: 11/06/2015] [Indexed: 11/19/2022]
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Zhao L, Wang Y, Wang S, Li H, Huang W, Liao X. Inactivation of naturally occurring microbiota in cucumber juice by pressure treatment. Int J Food Microbiol 2014; 174:12-8. [DOI: 10.1016/j.ijfoodmicro.2013.12.023] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2013] [Revised: 11/10/2013] [Accepted: 12/23/2013] [Indexed: 10/25/2022]
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Abdollahzadeh E, Rezaei M, Hosseini H. Antibacterial activity of plant essential oils and extracts: The role of thyme essential oil, nisin, and their combination to control Listeria monocytogenes inoculated in minced fish meat. Food Control 2014. [DOI: 10.1016/j.foodcont.2013.07.004] [Citation(s) in RCA: 127] [Impact Index Per Article: 12.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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17
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Ghrairi T, Hani K. Enhanced bactericidal effect of enterocin A in combination with thyme essential oils against L. monocytogenes and E. coli O157:H7. Journal of Food Science and Technology 2013; 52:2148-56. [PMID: 25829595 DOI: 10.1007/s13197-013-1214-5] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/22/2013] [Accepted: 11/13/2013] [Indexed: 10/26/2022]
Abstract
The combined effects of enterocin A with Thymus vulgaris essential oils (EOs) against Listeria monocytogenes and Escherichia coli O157:H7 were investigated in vitro by enumeration of surviving populations of testing pathogens and minimal inhibitory concentration (MIC) determination. Enterocin A was purified to homogeneity by RP-HPLC from the culture fluid of Enterococcus strain and thyme EOs were extracted from local Thymus vulgaris plants. The major constituent of thyme EOs oils determined by GC-MS was thymol (78.4 %). Combination of enterocin A with thyme EOs showed an enhanced bactericidal effect against Listeria monocytogenes. Checkerboard assay and isobologram construction displayed a synergistic interaction between these compounds against Listeria (FIC index <0.5). Moreover, the MIC value of enterocin A has fallen fivefold (from 4.57 to 0.9 μg/ml), while the MIC of thyme EOs decreased threefold (from 3.6 to 1.2 μg/ml). Treatments with enterocin A alone did not affect the growth of the enteric pathogen E. coli O157:H7. However, the addition of thyme EOs and enterocin A yielded a synergistic antimicrobial effect against E. coli (MIC thyme EOs decrease from 2.2 to 0.71 μg/ml). This is the first report on the combined effect of enterocin A and thyme EOs against food pathogen bacteria. This combination could be useful in food bio-preservation.
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Affiliation(s)
- Taoufik Ghrairi
- UR12RS03 Department of Biochemistry, Faculty of Medicine, University of Sousse, 4002 Sousse, Tunisia
| | - Khaled Hani
- UR12RS03 Department of Biochemistry, Faculty of Medicine, University of Sousse, 4002 Sousse, Tunisia
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Comparing the effects of high hydrostatic pressure and thermal pasteurization combined with nisin on the quality of cucumber juice drinks. INNOV FOOD SCI EMERG 2013. [DOI: 10.1016/j.ifset.2012.10.004] [Citation(s) in RCA: 84] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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19
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Hong YJ, Bae YM, Moon B, Lee SY. Inhibitory effect of cinnamon powder on pathogen growth in laboratory media and oriental-style rice cakes (sulgidduk). J Food Prot 2013; 76:133-8. [PMID: 23317869 DOI: 10.4315/0362-028x.jfp-12-241] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
There has been an increasing interest in the use of natural plant materials as alternative food preservatives. We examined the antimicrobial effects of natural plant materials used as additives against foodborne pathogens in laboratory media and Sulgidduk, oriental-style rice cakes. Cinnamon, mugwort, and garlic powder solutions (3%) were tested for their antimicrobial activities against pathogens in laboratory media. Sulgidduk prepared with different amounts of cinnamon powder (1, 3, and 6%) was inoculated with a Staphylococcus aureus or Bacillus cereus cocktail. The samples were air or vacuum packaged and stored at 22 ± 1°C for 72 h, and microbial growth was determined. Cinnamon powder showed more inhibitory properties against pathogens such as Salmonella enterica serovar Typhimurium, Escherichia coli O157:H7, Listeria monocytogenes, S. aureus, and B. cereus than did mugwort or garlic powder. The populations of S. aureus and B. cereus in Sulgidduk containing cinnamon powder were significantly lower than in the control during storage time. Different packaging methods did not result in a significant difference in pathogen growth. In a sensory evaluation, Sulgidduk containing 1 and 3% cinnamon powder did not significantly differ from the control sample in any of the attributes tested other than flavor. These results indicate that natural plant materials such as cinnamon powder could be used as food additives to improve the microbiological stability of rice cakes.
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Affiliation(s)
- Yu-Jin Hong
- Department of Food Science and Technology, Chung-Ang University, 72-1 Nae-ri, Daedeok-myeon, Anseong-si, Gyeonggi-do, 456-756, South Korea
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Takahashi H, Kashimura M, Miya S, Kuramoto S, Koiso H, Kuda T, Kimura B. Effect of paired antimicrobial combinations on Listeria monocytogenes growth inhibition in ready-to-eat seafood products. Food Control 2012. [DOI: 10.1016/j.foodcont.2012.02.005] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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21
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Li H, Zhao L, Wu J, Zhang Y, Liao X. Inactivation of natural microorganisms in litchi juice by high-pressure carbon dioxide combined with mild heat and nisin. Food Microbiol 2012; 30:139-45. [DOI: 10.1016/j.fm.2011.10.007] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2011] [Revised: 09/27/2011] [Accepted: 10/05/2011] [Indexed: 11/15/2022]
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22
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Xu Y, Lin H, Sui J, Cao L. Effects of specific egg yolk antibody (IgY) on the quality and shelf life of refrigerated Paralichthys olivaceus. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2012; 92:1267-1272. [PMID: 22052727 DOI: 10.1002/jsfa.4693] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/16/2011] [Revised: 08/31/2011] [Accepted: 09/05/2011] [Indexed: 05/31/2023]
Abstract
BACKGROUND The spoilage of fishery food has been attributed to limited types of microorganisms called specific spoilage organisms (SSO). Unlike traditional food-preserving techniques which usually exploit broad-spectrum antimicrobial agents, here, based on the specific antimicrobial activity of egg yolk antibodies (IgY) against two SSO in refrigerated fish (Shewanella putrefaciens and Pseudomonas fluorescens), a novel strategy for fish preservation was suggested and evaluated. RESULTS During storage of Paralichthys olivaceus fillets at 4 ± 1 °C, the bacteria growth (including total microorganisms and the two SSO) in test groups was significantly inhibited in comparison to that of controls (P < 0.05). This antibacterial activity of the specific IgY was also confirmed by chemical analysis (pH, total volatile base nitrogen and 2-thiobarbituric acid value) and sensory evaluation, and the shelf life of samples was extended approximately from 9 days to 12-15 days in the presence of the specific IgY. CONCLUSION These results indicated a significant antimicrobial activity of the anti-SSO IgY for refrigerated fish products, which allowed us to suggest its potential as a bio-preservative for seafood.
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Affiliation(s)
- Yafu Xu
- Food Safety Laboratory, Ocean University of China, Qingdao 266003, PR China
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Razavi Rohani SM, Moradi M, Mehdizadeh T, Saei-Dehkordi SS, Griffiths MW. The effect of nisin and garlic (Allium sativum L.) essential oil separately and in combination on the growth of Listeria monocytogenes. Lebensm Wiss Technol 2011. [DOI: 10.1016/j.lwt.2011.07.020] [Citation(s) in RCA: 38] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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YAN MIN, LI CHIWANG, HSIEH YUHSIEN. SYNERGISTIC INHIBITION OF LISTERIA MONOCYTOGENES BY NISIN AND GREEN ONION EXTRACT. J Food Saf 2011. [DOI: 10.1111/j.1745-4565.2011.00327.x] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Production and Characterization of Egg Yolk Antibodies (Igy) against Two Specific Spoilage Organisms (SSO) in Aquatic Products. ACTA ACUST UNITED AC 2011. [DOI: 10.4028/www.scientific.net/amr.343-344.519] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Using whole cells as antigens, specific egg yolk antibodies (IgY) were generated respectively against Shewanella putrefaciens and Pseudomonas fluorescens, two important spoilage bacteria in aquatic products. The obtained IgY exhibited a high and specific affinity to corresponding antigen bacteria. A concentration-dependent antimicrobial activity of the specific IgY was observed in liquid medium. Compared to control groups, the cell number of S. putrefaciens and P. fluorescens was reduced approximately 84.7% and 88.1%, respectively, in the presence of specific IgY (contain salts) at a concentration of 200 mg/mL after 8 h of incubation. Similar growth inhibitory effects were also observed in solid medium, in which the inhibition ratio was calculated as 52.8% and 62.5% for S. putrefaciens and P. fluorescens, respectively, in the presence of specific IgY at a concentration of 100 mg/mL. These results indicated a great potential of specific IgY as a safe and natural antimicrobial agent for aquatic food preservations.
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Sui J, Cao L, Lin H. Antibacterial activity of egg yolk antibody (IgY) against Listeria monocytogenes and preliminary evaluation of its potential for food preservation. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2011; 91:1946-1950. [PMID: 21495036 DOI: 10.1002/jsfa.4381] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/20/2009] [Revised: 12/03/2010] [Accepted: 02/10/2011] [Indexed: 05/30/2023]
Abstract
BACKGROUND Egg yolk antibody (IgY) is a unique type of immunoglobulin found in egg yolks, and many reports have described its ability to inhibit corresponding antigen bacteria. The objective of this study was to evaluate the antibacterial activity of IgY specific to Listeria monocytogenes, an important food pathogen to both humans and animals, as well as its potential use for food preservation. RESULTS Specific IgY was generated by immunising Leghorn chickens with whole cells of L. monocytogenes, and its inhibitory effect on bacterial growth was tested in liquid medium and food samples. After 8 h of incubation with specific IgY, there was a significant decrease in the growth (absorbance at 600 nm) of L. monocytogenes in comparison with controls. IgY also inhibited the growth of L. monocytogenes inoculated onto fresh or smoked salmon samples. Compared with those of blanks, numbers of L. monocytogenes were reduced by more than 2 log units after 15 days of storage at 6 ± 1 °C in the presence of specific IgY. CONCLUSION The results suggest the potential application of specific IgY as a natural antimicrobial agent for food preservation.
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Affiliation(s)
- Jianxin Sui
- Food Safety Laboratory, Ocean University of China, Qingdao, China
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The synergistic effect of nisin and garlic shoot juice against Listeria spp. in soymilk. J Taiwan Inst Chem Eng 2011. [DOI: 10.1016/j.jtice.2010.11.006] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Pinto MS, de Carvalho AF, Pires ACDS, Campos Souza AA, Fonseca da Silva PH, Sobral D, de Paula JCJ, de Lima Santos A. The effects of nisin on Staphylococcus aureus count and the physicochemical properties of Traditional Minas Serro cheese. Int Dairy J 2011. [DOI: 10.1016/j.idairyj.2010.08.001] [Citation(s) in RCA: 50] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Jin T. Inactivation of Listeria monocytogenes in Skim Milk and Liquid Egg White by Antimicrobial Bottle Coating with Polylactic Acid and Nisin. J Food Sci 2010; 75:M83-8. [DOI: 10.1111/j.1750-3841.2009.01480.x] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Zhou H, Gao Z, Luo G, Han L, Sun S, Wang H. Determination of Listeria Monocytogenes in Milk Samples by Signal Amplification Quartz Crystal Microbalance Sensor. ANAL LETT 2010. [DOI: 10.1080/00032710903325880] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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