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Wu Y, Jiang L, Ran W, Zhong K, Zhao Y, Gao H. Antimicrobial activities of natural flavonoids against foodborne pathogens and their application in food industry. Food Chem 2024; 460:140476. [PMID: 39032295 DOI: 10.1016/j.foodchem.2024.140476] [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: 11/23/2023] [Revised: 07/04/2024] [Accepted: 07/13/2024] [Indexed: 07/23/2024]
Abstract
The application of natural alternatives as food preservatives has gained much attention due to the escalating negative perception of synthetic preservatives among consumers and the spread of drug-resistance foodborne pathogens. Natural flavonoids have the potential to be employed for food safety due to their antimicrobial properties against a wide range of foodborne pathogenic microorganisms. In this perspective, we reviewed the antimicrobial activities of natural flavonoids, the mechanism of action, as well as their application for food safety and quality. Various strategies for the incorporation of flavonoids into food products were highlighted, including direct addition to food formulations, encapsulation as micro or nanocarriers, and incorporation into edible or active films and coatings. Furthermore, we discussed the current challenges of industrial application of flavonoids, and proposed future trends to enhance their potential as natural preservatives. This review provides a theoretical foundation for the further development and application of flavonoids for food safety.
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Affiliation(s)
- Yanping Wu
- College of Biomass Science and Engineering and Healthy Food Evaluation Research Center, Sichuan University, Chengdu 610065, China
| | - Ling Jiang
- College of Biomass Science and Engineering and Healthy Food Evaluation Research Center, Sichuan University, Chengdu 610065, China
| | - Wenyi Ran
- College of Biomass Science and Engineering and Healthy Food Evaluation Research Center, Sichuan University, Chengdu 610065, China
| | - Kai Zhong
- College of Biomass Science and Engineering and Healthy Food Evaluation Research Center, Sichuan University, Chengdu 610065, China
| | - Yinglan Zhao
- Department of Biotherapy, Cancer Center and State Key Laboratory of Biotherapy, West China Hospital, Sichuan University, Chengdu, 610041, China.
| | - Hong Gao
- College of Biomass Science and Engineering and Healthy Food Evaluation Research Center, Sichuan University, Chengdu 610065, China.
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Lee J, Kim M, Son H, Kim S, Jo S, Janchiv A, Kim SY, Lee T, Yoo HY. Phytochemical Characterization and Bioactivity Evaluation of Extracts Obtained via Ultrasound-Assisted Extraction of Medicinal Plant Phedimus aizoon. PLANTS (BASEL, SWITZERLAND) 2024; 13:1915. [PMID: 39065442 PMCID: PMC11280400 DOI: 10.3390/plants13141915] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/10/2024] [Revised: 07/03/2024] [Accepted: 07/10/2024] [Indexed: 07/28/2024]
Abstract
Phedimus aizoon has been utilized as a medicinal plant in Asia. However, the production of phytochemical-rich extracts from P. aizoon and the evaluation of their bioactivity are limited. Herein, phytochemical-rich extracts were prepared by ultrasound-assisted extraction of P. aizoon, with a high extraction yield of 16.56%. The extracts contained about 126 mg of phenolics and 31 mg of flavonoids per g of the extracts. The chromatographic analysis (GC-MS and HPLC analyses) identified 19 notable phytochemicals of the extracts from P. aizoon, including pentacosane, hexadecanoic acid, gallic acid, vanillic acid, and quercetin. The gallic acid content of the extracts was relatively high at 2.75 mg/g. The identified compounds are known to have various bioactivities, such as antioxidant, antibacterial, and antifungal activities. In fact, the prepared extracts exhibited antioxidant activity at 24-28% of that of ascorbic acid. In addition, it showed antibacterial activity against both Escherichia coli (Gram-negative bacteria) and Staphylococcus aureus (Gram-positive bacteria). This study highlights that P. aizoon deserves attention as a natural bioactive substance and emphasizes the need for applications of the extracts from P. aizoon.
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Affiliation(s)
- Jeongho Lee
- Department of Biotechnology, Sangmyung University, 20, Hongjimun 2-Gil, Jongno-gu, Seoul 03016, Republic of Korea; (J.L.); (M.K.); (H.S.); (S.K.)
| | - Minji Kim
- Department of Biotechnology, Sangmyung University, 20, Hongjimun 2-Gil, Jongno-gu, Seoul 03016, Republic of Korea; (J.L.); (M.K.); (H.S.); (S.K.)
| | - Hyerim Son
- Department of Biotechnology, Sangmyung University, 20, Hongjimun 2-Gil, Jongno-gu, Seoul 03016, Republic of Korea; (J.L.); (M.K.); (H.S.); (S.K.)
| | - Seunghee Kim
- Department of Biotechnology, Sangmyung University, 20, Hongjimun 2-Gil, Jongno-gu, Seoul 03016, Republic of Korea; (J.L.); (M.K.); (H.S.); (S.K.)
| | - Sangjin Jo
- International Biological Material Research Center, Korea Research Institute of Bioscience and Biotechnology, Daejeon 34141, Republic of Korea; (S.J.); (S.-Y.K.)
| | - Agiimaa Janchiv
- Ulaanbaatar Science and Technology Park, National University of Mongolia, Ulaanbaatar 13343, Mongolia;
| | - Soo-Yong Kim
- International Biological Material Research Center, Korea Research Institute of Bioscience and Biotechnology, Daejeon 34141, Republic of Korea; (S.J.); (S.-Y.K.)
| | - Taek Lee
- Department of Chemical Engineering, Kwangwoon University, 20, Kwangwoon-Ro, Nowon-gu, Seoul 01897, Republic of Korea
| | - Hah Young Yoo
- Department of Biotechnology, Sangmyung University, 20, Hongjimun 2-Gil, Jongno-gu, Seoul 03016, Republic of Korea; (J.L.); (M.K.); (H.S.); (S.K.)
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3
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Chen X, Lan W, Xie J. Natural phenolic compounds: Antimicrobial properties, antimicrobial mechanisms, and potential utilization in the preservation of aquatic products. Food Chem 2024; 440:138198. [PMID: 38128429 DOI: 10.1016/j.foodchem.2023.138198] [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: 06/12/2023] [Revised: 11/23/2023] [Accepted: 12/10/2023] [Indexed: 12/23/2023]
Abstract
Natural antibacterials have stood out in the last decade due to the growing demand for reducing chemical preservatives in food. In particular, natural phenolic compounds are secondary metabolites produced by plants for numerous functions including antimicrobial defence. Polyphenol has significant antimicrobial activity, but its antimicrobial properties are affected by the cell structure difference of bacteria, the concentration, type, and extraction method of polyphenol, and the treatment time of bacteria exposed to polyphenol. Therefore, this paper analyzed the antibacterial activity and mechanism of polyphenol as an antimicrobial agent. However, there remained significant considerations, including the interaction of polyphenols and food matrix, environmental temperature, and the effect of color and odor of some polyphenols on sensory properties of aquatic products, and the additive amount of polyphenols. On this basis, the application strategies of polyphenols as the antimicrobial agent in aquatic products preservation were reviewed.
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Affiliation(s)
- Xuening Chen
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Weiqing Lan
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center, Shanghai 201306, China; National Experimental Teaching Demonstration Center for Food Science and Engineering (Shanghai Ocean University), Shanghai 201306, China.
| | - Jing Xie
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center, Shanghai 201306, China; National Experimental Teaching Demonstration Center for Food Science and Engineering (Shanghai Ocean University), Shanghai 201306, China.
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Peng F, Chen L, Wang X, Yu Z, Cheng C, Yang Y. Effect of Chestnut ( Castanea Mollissima Blume) Bur Polyphenol Extract on Shigella dysenteriae: Antibacterial Activity and the Mechanism. Molecules 2023; 28:6990. [PMID: 37836834 PMCID: PMC10574539 DOI: 10.3390/molecules28196990] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2023] [Revised: 09/29/2023] [Accepted: 09/30/2023] [Indexed: 10/15/2023] Open
Abstract
Shigella dysenteriae is a highly pathogenic microorganism that can cause human bacillary dysentery by contaminating food and drinking water. This study investigated the antibacterial activity of chestnut bur polyphenol extract (CBPE) on S. dysenteriae and the underlying mechanism. The results showed that the minimum inhibitory concentration (MIC) of CBPE for S. dysenteriae was 0.4 mg/mL, and the minimum bactericidal concentration (MBC) was 1.6 mg/mL. CBPE treatment irreversibly disrupted cell morphology, decreased cell activity, and increased cell membrane permeability, cell membrane depolarization, and cell content leakage of S. dysenteriae, indicating that CBPE has obvious destructive effects on the cell membrane and cell wall of S. dysenteriae. Combined transcriptomic and metabolomics analysis revealed that CBPE inhibits S. dysenteriae by interfering with ABC protein transport, sulfur metabolism, purine metabolism, amino acid metabolism, glycerophospholipid metabolism, and some other pathways. These findings provide a theoretical basis for the prevention and treatment of S. dysenteriae infection with extract from chestnut burs.
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Affiliation(s)
- Fei Peng
- Hebei Key Laboratory of Active Components and Functions in Natural Products, Hebei Normal University of Science and Technology, Qinhuangdao 066000, China; (F.P.); (L.C.); (Z.Y.); (C.C.)
- Engineering Research Center of Chestnut Industry Technology, Ministry of Education, Qinhuangdao 066000, China
| | - Linan Chen
- Hebei Key Laboratory of Active Components and Functions in Natural Products, Hebei Normal University of Science and Technology, Qinhuangdao 066000, China; (F.P.); (L.C.); (Z.Y.); (C.C.)
| | - Xiuping Wang
- Hebei Key Laboratory of Active Components and Functions in Natural Products, Hebei Normal University of Science and Technology, Qinhuangdao 066000, China; (F.P.); (L.C.); (Z.Y.); (C.C.)
| | - Zuoqing Yu
- Hebei Key Laboratory of Active Components and Functions in Natural Products, Hebei Normal University of Science and Technology, Qinhuangdao 066000, China; (F.P.); (L.C.); (Z.Y.); (C.C.)
| | - Caihong Cheng
- Hebei Key Laboratory of Active Components and Functions in Natural Products, Hebei Normal University of Science and Technology, Qinhuangdao 066000, China; (F.P.); (L.C.); (Z.Y.); (C.C.)
| | - Yuedong Yang
- Hebei Key Laboratory of Active Components and Functions in Natural Products, Hebei Normal University of Science and Technology, Qinhuangdao 066000, China; (F.P.); (L.C.); (Z.Y.); (C.C.)
- Engineering Research Center of Chestnut Industry Technology, Ministry of Education, Qinhuangdao 066000, China
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Tan L, Ni Y, Xie Y, Zhang W, Zhao J, Xiao Q, Lu J, Pan Q, Li C, Xu B. Next-generation meat preservation: integrating nano-natural substances to tackle hurdles and opportunities. Crit Rev Food Sci Nutr 2023:1-24. [PMID: 37702757 DOI: 10.1080/10408398.2023.2256013] [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: 09/14/2023]
Abstract
The increasing global meat demand raises concerns regarding the spoilage of meat caused by microbial invasion and oxidative decomposition. Natural substances, as a gift from nature to humanity, possess broad-spectrum bioactivity and have been utilized for meat preservation. However, their limited stability, solubility, and availability hinder their further development. To address this predicament, advanced organic nanocarriers provide an effective shelter for the formation of nano-natural substances (NNS). This review comprehensively presents various natural substances derived from plants, animals, and microorganisms, along with the challenges they face. Subsequently, the potential of organic nanocarriers is explored, highlighting their distinct features and applicability, in addressing these challenges. The review methodically examines the application of NNS in meat preservation, with a focus on their pathways of action and preservation mechanisms. Furthermore, the outlook and future trends for NNS applications in meat preservation are concluded. The theory and practice summary of NNS is expected to serve as a catalyst for advancements that enhance meat security, promote human health, and contribute to sustainable development.
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Affiliation(s)
- Lijun Tan
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, Anhui, China
| | - Yongsheng Ni
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, Anhui, China
| | - Yong Xie
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, Anhui, China
| | - Wendi Zhang
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, Anhui, China
| | - Jinsong Zhao
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, Anhui, China
| | - Qing Xiao
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, Anhui, China
| | - Jingnan Lu
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, Anhui, China
| | - Qiong Pan
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, Anhui, China
| | - Cong Li
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, Anhui, China
| | - Baocai Xu
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, Anhui, China
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Liao S, Tian L, Qi Q, Hu L, Wang M, Gao C, Cui H, Gai Z, Gong G. Transcriptome Analysis of Protocatechualdehyde against Listeria monocytogenes and Its Effect on Chicken Quality Characteristics. Foods 2023; 12:2625. [PMID: 37444363 DOI: 10.3390/foods12132625] [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: 06/06/2023] [Revised: 06/29/2023] [Accepted: 07/05/2023] [Indexed: 07/15/2023] Open
Abstract
The development of natural antimicrobial agents offers new strategies for food preservation due to the health hazards associated with the spoilage of meat products caused by microbial contamination. In this paper, the inhibitory mechanism of protocatechualdehyde (PCA) on Listeria monocytogenes was described, and its effect on the preservation of cooked chicken breast was evaluated. The results showed that the minimal inhibitory concentration (MIC) of PCA on L. monocytogenes was 0.625 mg/mL. Secondly, PCA destroyed the integrity of the L. monocytogenes cell membrane, which was manifested as a decrease in membrane hyperpolarization, intracellular ATP level, and intracellular pH value. Field emission gun scanning electron microscopy (FEG-SEM) observed a cell membrane rupture. Transcriptome analysis showed that PCA may inhibit cell growth by affecting amino acid, nucleotide metabolism, energy metabolism, and the cell membrane of L. monocytogenes. Additionally, it was discovered that PCA enhanced the color and texture of cooked chicken breast meat while decreasing the level of thiobarbituric acid active substance (TBARS). In conclusion, PCA as a natural antibacterial agent has a certain reference value in extending the shelf life of cooked chicken breast.
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Affiliation(s)
- Sichen Liao
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Lu Tian
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Qi Qi
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Lemei Hu
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Minmin Wang
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Chang Gao
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Haoyue Cui
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Zhongchao Gai
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Guoli Gong
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
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Influences of flavonoids from Sedum aizoon L. on the cell membrane of Botrytis cinerea. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102386] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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Overview of omics applications in elucidating the underlying mechanisms of biochemical and biological factors associated with meat safety and nutrition. J Proteomics 2023; 276:104840. [PMID: 36758853 DOI: 10.1016/j.jprot.2023.104840] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2022] [Revised: 01/28/2023] [Accepted: 01/30/2023] [Indexed: 02/10/2023]
Abstract
Over the years, significant technological discoveries have facilitated the improvement of meat-related research. Recent studies of complex and interactive factors contributing to variations in meat safety are increasingly focused on data-driven omics approaches such as proteomics. This review highlighted omics advances in elucidating the biochemical and biological actions on meat safety. Also, the impacts of the nutritional characteristics of meat and meat products on human health are emphasized. Future perspectives should explore multi-omics and in situ investigations to elucidate the implications in microbiological studies, including nutritional and health-related assessments. Also, creating meat safety assessment and prediction models based on biomarkers of meat safety traits will help to mitigate application constraints, thereby evaluating meat quality more accurately. This could provide a scientific basis for increasing the meat industry's profitability and producing high-quality meat and meat products for consumers. SIGNIFICANCE OF THE REVIEW: This review highlighted omics advances in elucidating underlying mechanisms of biochemical and biological factors associated with meat safety. Also, the impacts of meat proteins on human health are emphasized. Future perspectives should explore multi-omics and in situ investigations to elucidate the implications in microbiological studies, including nutritional and health-related assessments. Also, creating meat safety assessment and prediction models based on biomarkers of meat safety traits will help to mitigate application constraints, thereby evaluating meat quality more accurately. This could provide a scientific basis for increasing the meat industry's profitability and producing high-quality meat and meat products for consumers.
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Liu Y, Yan Y, Yang K, Yang X, Dong P, Wu H, Luo X, Zhang Y, Zhu L. Inhibitory mechanism of Salmonella Derby biofilm formation by sub-inhibitory concentrations of clove and oregano essential oil: A global transcriptomic study. Food Control 2023. [DOI: 10.1016/j.foodcont.2023.109734] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/14/2023]
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Deciphering the antibacterial mechanism of monocaprin against methicillin-resistant Staphylococcus aureus by integrated transcriptomic and metabolomic analyses and its application in pork preservation. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114569] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/10/2023]
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Qi X, Lu XT, Sun XH, Lin CQ, Cui CB. The regulatory effect of total flavonoids of Sedum aizoon L. on oxidative stress in type 1 diabetic mice. Curr Res Food Sci 2022; 5:1140-1147. [PMID: 35865805 PMCID: PMC9294556 DOI: 10.1016/j.crfs.2022.06.010] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2022] [Revised: 05/03/2022] [Accepted: 06/27/2022] [Indexed: 11/17/2022] Open
Abstract
In this study, the optimal extraction conditions for the total flavonoids of Sedum aizoon L. (STF) were optimized by response surface methodology. Evaluation of the antioxidant in vitro of STF, and modulatory effects of glucolipid metabolism, and oxidative stress in mice with type 1 diabetes mellitus (T1DM). STF showed good antioxidant capacity in vitro. STF could improve glucolipid metabolism, organ coefficients, and antioxidant stress enzymes in T1DM mice effectively, reduce the damage to liver tissue, and regulate redox imbalance in the organism by modulating the Nrf2/Keap1/ARE signaling pathway. The results of this study could provide a theoretical reference for the application of Sedum aizoon L. in the development of auxiliary hypoglycemic functional foods and improvement of diabetes. Optimization of optimal extraction conditions by response surface methodology. Total flavonoids of Sedum aizoon L. have good antioxidant activity in vitro. Total flavonoids of Sedum aizoon L. have hypoglycemic effect. Total flavonoids of Sedum aizoon L. can improve the oxidative stress in T1DM mice.
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