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Guo P, Li Z, Cai T, Guo D, Yang B, Zhang C, Shan Z, Wang X, Peng X, Liu G, Shi C, Alharbi M, Alasmari AF. Inhibitory effect and mechanism of oregano essential oil on Listeria monocytogenes cells, toxins and biofilms. Microb Pathog 2024; 194:106801. [PMID: 39025378 DOI: 10.1016/j.micpath.2024.106801] [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: 04/04/2024] [Revised: 06/12/2024] [Accepted: 07/15/2024] [Indexed: 07/20/2024]
Abstract
Listeria monocytogenes (L. monocytogenes) is a prevalent foodborne pathogen with a remarkable capacity to form biofilms on utensil surfaces. The Listeriolysin O (LLO) exhibits hemolytic activity, which is responsible for causing human infections. In this study, we investigated the inhibitory effect and mechanism of oregano essential oil (OEO) on L. monocytogenes, evaluated the effects on its biofilm removal and hemolytic activity. The minimum inhibitory concentration (MIC) of OEO against L. monocytogenes was 0.03 % (v/v). L. monocytogenes was treated with OEO at 3/2 MIC for 30 min the bacteria was decreased below the detection limit (10 CFU/mL) in PBS and TSB (the initial bacterial load was about 6.5 log CFU/mL). The level of L. monocytogenes in minced pork co-cultured with OEO (15 MIC) about 2.5 log CFU/g lower than that in the untreated group. The inhibitory mechanisms of OEO against planktonic L. monocytogenes encompassed perturbation of cellular morphology, elevation in reactive oxygen species levels, augmentation of lipid oxidation extent, hyperpolarization of membrane potential, and reduction in intracellular ATP concentration. In addition, OEO reduced biofilm coverage on the surface of glass slides by 62.03 % compared with the untreated group. Meanwhile, OEO (1/8 MIC) treatment reduced the hemolytic activity of L. monocytogenes to 24.6 % compared with the positive control. Molecular docking suggested carvacrol and thymol might reduce the hemolytic activity of L. monocytogenes. The results of this study demonstrate that OEO exhibits inhibitory effects against L. monocytogenes, biofilms and LLO, which had potential as natural antimicrobial for the inhibition of L. monocytogenes.
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Affiliation(s)
- Peng Guo
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, 712100, China
| | - Zhenye Li
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, 712100, China
| | - Ting Cai
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, 712100, China
| | - Du Guo
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, 712100, China
| | - Baowei Yang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, 712100, China
| | - Chunling Zhang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, 712100, China
| | - Zhongguo Shan
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, 712100, China
| | - Xin Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, 712100, China
| | - Xiaoli Peng
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, 712100, China
| | - Guorong Liu
- China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, China.
| | - Chao Shi
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, 712100, China; Northwest A&F University ShenZhen Research Institute, Shenzhen, Guangdong, 518057, China.
| | - Metab Alharbi
- Department of Pharmacology and Toxicology, College of Pharmacy, King Saud University, P.O. Box 2455, Riyadh 11451, Saudi Arabia.
| | - Abdullah F Alasmari
- Department of Pharmacology and Toxicology, College of Pharmacy, King Saud University, P.O. Box 2455, Riyadh 11451, Saudi Arabia.
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Chen G, Wang Y, Li Y, Zhang J, Huo Y, Ge W, Yang H. A combined approach of lauroyl arginine ethyl ester hydrochloride and kojic acid in mitigating fresh-cut potato deterioration. Food Chem 2024; 450:139392. [PMID: 38640546 DOI: 10.1016/j.foodchem.2024.139392] [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: 12/04/2023] [Revised: 04/11/2024] [Accepted: 04/14/2024] [Indexed: 04/21/2024]
Abstract
The combinational effects of kojic acid and lauroyl arginine ethyl ester hydrochloride (ELAH) on fresh-cut potatoes were investigated. Kojic acid of 0.6% (w/w) effectively inhibited the browning of fresh-cut potatoes and displayed antimicrobial capacity. The color difference value of samples was decreased from 175 to 26 by kojic acid. In contrast, ELAH could not effectively bind with the active sites of tyrosinase and catechol oxidase at molecular level. Although 0.5% (w/w) of ELAH prominently inhibited the microbial growth, it promoted the browning of samples. However, combining kojic acid and ELAH effectively inhibited the browning of samples and microbial growth during the storage and the color difference value of samples was decreased to 52. This amount of kojic acid inhibited enzyme activities toward phenolic compounds. The results indicated that combination of kojic acid and ELAH could provide a potential strategy to extend the shelf life of fresh-cut products.
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Affiliation(s)
- Gang Chen
- College of Food and Health, Zhejiang Agriculture and Forest University, Hangzhou 311300, China
| | - Yuhui Wang
- College of Food and Health, Zhejiang Agriculture and Forest University, Hangzhou 311300, China
| | - Yongxin Li
- College of Food and Health, Zhejiang Agriculture and Forest University, Hangzhou 311300, China
| | - Jiaojiao Zhang
- College of Food and Health, Zhejiang Agriculture and Forest University, Hangzhou 311300, China
| | - Yanrong Huo
- College of Food and Health, Zhejiang Agriculture and Forest University, Hangzhou 311300, China
| | - Wanying Ge
- College of Food and Health, Zhejiang Agriculture and Forest University, Hangzhou 311300, China
| | - Huqing Yang
- College of Food and Health, Zhejiang Agriculture and Forest University, Hangzhou 311300, China.
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Wang Y, Rui W, Li Y, Han Y, Zhan X, Cheng S, Song L, Yang H, Jiang T, Liu G, Shi C. Inhibition and Mechanism of Citral on Bacillus cereus Vegetative Cells, Spores, and Biofilms. Foodborne Pathog Dis 2024; 21:447-457. [PMID: 38985570 DOI: 10.1089/fpd.2023.0176] [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: 07/12/2024] Open
Abstract
Bacillus cereus causes food poisoning by producing toxins that cause diarrhea and vomiting and, in severe cases, endocarditis, meningitis, and other diseases. It also tends to form biofilms and spores that lead to contamination of the food production environment. Citral is a potent natural antibacterial agent, but its antibacterial activity against B. cereus has not been extensively studied. In this study, we first determined the minimum inhibitory concentrations and minimum bactericidal concentrations, growth curves, killing effect in different media, membrane potential, intracellular adenosine triphosphate (ATP), reactive oxygen species levels, and morphology of vegetative cells, followed by germination rate, morphology, germination state of spores, and finally biofilm clearance effect. The results showed that the minimum inhibitory concentrations and minimum bactericidal concentrations of citral against bacteria ranged from 100 to 800 μg/mL. The lag phase of bacteria was effectively prolonged by citral, and the growth rate of bacteria was slowed down. Bacteria in Luria-Bertani broth were reduced to below the detection limit by citral at 800 μg/mL within 0.5 h. Bacteria in rice were reduced to 3 log CFU/g by citral at 4000 μg/mL within 0.5 h. After treatment with citral, intracellular ATP concentration was reduced, membrane potential was altered, intracellular reactive oxygen species concentration was increased, and normal cell morphology was altered. After treatment with citral at 400 μg/mL, spore germination rate was reduced to 16.71%, spore morphology was affected, and spore germination state was altered. It also had a good effect on biofilm removal. The present study showed that citral had good bacteriostatic activity against B. cereus vegetative cells and its spores and also had a good clearance effect on its biofilm. Citral has the potential to be used as a bacteriostatic substance for the control of B. cereus in food industry production.
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Affiliation(s)
- Yihong 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
| | - Yilin Li
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Yan Han
- 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
| | - Shuai Cheng
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Luyi Song
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Hui Yang
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Tongyu Jiang
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Guorong Liu
- China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing, China
| | - Chao Shi
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
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Zeng J, Fu R, Ji J, Xing T, Hou D, Li Z, Zhao Z, Li S, Zhang H. Stress responses and Physiological Changes of Salmonella enterica Serovar Enteritidis on Short-Term and Long-Term Benzalkonium Bromide Adaptation. Foodborne Pathog Dis 2024. [PMID: 38635964 DOI: 10.1089/fpd.2023.0145] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/20/2024] Open
Abstract
Salmonella enterica is a common foodborne pathogen that poses significant safety risks across the world. And benzalkonium bromide (BK) is widely used as a disinfectant to sterilize the food processing equipment. It has been reported that sub-lethal concentration of disinfectants induced not only the homologous resistance but also cross-resistances. This work analyzed the induced resistances of Salmonella Enteritidis by short-term adaptation (STA) and long-term adaptation (LTA) to BK. We have demonstrated that inefficient sterilization exposes Salmonella Enteritidis to sub-lethal concentrations of BK, and adapts bacteria to a higher minimum inhibitory concentration and minimum bactericidal concentration. In addition, STA, but not LTA, to BK induced heterogeneous resistance to sodium hypochlorite, and cross-resistance to freezing, desiccation, and heating, which may be caused by the membrane composition change of Salmonella Enteritidis. This work could be useful to the optimization of cleaning protocol.
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Affiliation(s)
- Ji Zeng
- Department of Bioengineering, School of Biomedical and Pharmaceutical Sciences, Guangdong University of Technology, Guangzhou, Guangdong, China
| | - Rong Fu
- Department of Bioengineering, School of Biomedical and Pharmaceutical Sciences, Guangdong University of Technology, Guangzhou, Guangdong, China
| | - Jiahao Ji
- Department of Bioengineering, School of Biomedical and Pharmaceutical Sciences, Guangdong University of Technology, Guangzhou, Guangdong, China
| | - Tong Xing
- Department of Bioengineering, School of Biomedical and Pharmaceutical Sciences, Guangdong University of Technology, Guangzhou, Guangdong, China
| | - Dongping Hou
- Department of Bioengineering, School of Biomedical and Pharmaceutical Sciences, Guangdong University of Technology, Guangzhou, Guangdong, China
| | - Zefeng Li
- Department of Bioengineering, School of Biomedical and Pharmaceutical Sciences, Guangdong University of Technology, Guangzhou, Guangdong, China
| | - Zepeng Zhao
- Department of Bioengineering, School of Biomedical and Pharmaceutical Sciences, Guangdong University of Technology, Guangzhou, Guangdong, China
| | - Shaoting Li
- Department of Bioengineering, School of Biomedical and Pharmaceutical Sciences, Guangdong University of Technology, Guangzhou, Guangdong, China
| | - Hongmei Zhang
- Department of Bioengineering, School of Biomedical and Pharmaceutical Sciences, Guangdong University of Technology, Guangzhou, Guangdong, China
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Li Y, Wang H, Zheng X, Li Z, Wang M, Luo K, Zhang C, Xia X, Wang Y, Shi C. Didecyldimethylammonium bromide: Application to control biofilms of Staphylococcus aureus and Pseudomonas aeruginosa alone and in combination with slightly acidic electrolyzed water. Food Res Int 2022; 157:111236. [DOI: 10.1016/j.foodres.2022.111236] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2021] [Revised: 04/04/2022] [Accepted: 04/07/2022] [Indexed: 11/15/2022]
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6
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Dynamic tracing of bacterial community distribution and biofilm control of dominant species in milk powder processing. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112855] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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Slightly acidic electrolyzed water as an alternative disinfection technique for hatching eggs. Poult Sci 2021; 101:101643. [PMID: 35016047 PMCID: PMC8749287 DOI: 10.1016/j.psj.2021.101643] [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: 10/07/2021] [Revised: 11/19/2021] [Accepted: 11/25/2021] [Indexed: 11/21/2022] Open
Abstract
Conventional chemical disinfectants used for egg disinfection could result in toxic residue and endanger hatchability, chick quality, and pullet growth performance. Slightly acidic electrolyzed water (SAEW) is known as a novel disinfectant for egg sterilization due to its high efficiency and no residue. In this study, a comprehensive assessment of slightly acidic electrolyzed water and benzalkonium bromide solution (BBS) used in the disinfection channel was conducted to assess the microbial count, eggshell quality, and hatchability concomitantly. The results show that the sterilization efficiency of SAEW increased with an increase in available chlorine concentration (ACC), spraying volume, and sterilization duration. SAEW with an ACC of 150 mg/L and 10,000 mg/L benzalkonium bromide solution had the same sterilization rates of approximately 86.2% at a spraying volume of 0.5 mL/egg and sterilization duration of 180 s. Neither had significant effect on eggshell strength or thickness. The eggshell cuticle quality in the benzalkonium bromide group was significantly higher than the control group (no disinfection) and the 150 mg/L SAEW group. The embryo weight, relative embryo weight, hatchability, and embryonic mortality in the SAEW group had no significant differences of those in the benzalkonium bromide group. SAEW should be more popular because of its simple preparation, low cost, and no residue. Our results indicate SAEW is an alternative disinfectant for the sterilization of hatching eggs instead of conventional chemical disinfectants, such as benzalkonium bromide, and give a recommendation is using SAEW as a disinfectant with 150 mg/L ACC, 0.5 mL/egg spray volume, and disinfection for 180 s in the novel disinfection channel.
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Singh D, Patel SK, Singh D. Computational studies of drying characteristics in thin-layer microwave-heated Solanum tuberosum. CHEMICAL PAPERS 2021. [DOI: 10.1007/s11696-021-01510-4] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Yuan L, Mgomi FC, Xu Z, Wang N, He G, Yang Z. Understanding of food biofilms by the application of omics techniques. Future Microbiol 2021; 16:257-269. [PMID: 33595346 DOI: 10.2217/fmb-2020-0218] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022] Open
Abstract
Biofilms constitute a protective barrier for foodborne pathogens to survive under stressful food processing conditions. Therefore, studies into the development and control of biofilms by novel techniques are vital for the food industry. In recent years, foodomics techniques have been developed for biofilm studies, which contributed to a better understanding of biofilm behavior, physiology, composition, as well as their response to antibiofilm methods at different molecular levels including genes, RNA, proteins and metabolic metabolites. Throughout this review, the main studies where foodomics tools used to explore the mechanisms for biofilm formation, dispersal and elimination were reviewed. The data summarized from relevant studies are important to design novel and appropriate biofilm elimination methods for enhancing food safety at any point of food processing lines.
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Affiliation(s)
- Lei Yuan
- College of Food Science & Engineering, Yangzhou University, Yangzhou, 225127, China.,Fujian Provincial Key Laboratory of Food Microbiology & Enzyme Engineering, Xiamen, 361021, China
| | - Fedrick C Mgomi
- College of Food Science & Engineering, Yangzhou University, Yangzhou, 225127, China
| | - Zhenbo Xu
- School of Food Science & Engineering, South China University of Technology, Guangzhou, 510640, China
| | - Ni Wang
- College of Biosystems Engineering & Food Science, Zhejiang University, Hangzhou, 310058, China
| | - Guoqing He
- College of Biosystems Engineering & Food Science, Zhejiang University, Hangzhou, 310058, China
| | - Zhenquan Yang
- College of Food Science & Engineering, Yangzhou University, Yangzhou, 225127, China
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Antibiofilm activity of shikonin against Listeria monocytogenes and inhibition of key virulence factors. Food Control 2021. [DOI: 10.1016/j.foodcont.2020.107558] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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11
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Zhuang S, Li Y, Hong H, Liu Y, Shu R, Luo Y. Effects of ethyl lauroyl arginate hydrochloride on microbiota, quality and biochemical changes of container-cultured largemouth bass (Micropterus salmonides) fillets during storage at 4 °C. Food Chem 2020; 324:126886. [DOI: 10.1016/j.foodchem.2020.126886] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2019] [Revised: 04/20/2020] [Accepted: 04/20/2020] [Indexed: 12/12/2022]
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