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Lin K, Zhu YZ, Ma HW, Wu JC, Kong CN, Xiao Y, Liu HC, Zhao LL, Qin XL, Yang LF. Preparation, characterization, and application of gallic acid-mediated photodynamic chitosan-nanocellulose-based films. Int J Biol Macromol 2024; 277:134008. [PMID: 39032879 DOI: 10.1016/j.ijbiomac.2024.134008] [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: 11/30/2023] [Revised: 07/15/2024] [Accepted: 07/17/2024] [Indexed: 07/23/2024]
Abstract
In this study, an active film composed of gallic acid (GA), chitosan (CS), and cellulose nanocrystals (CNC) was prepared using a solution casting method and synergistic photodynamic inactivation (PDI) technology. Characterization of the film showed that the CS-CNC-GA composite film had high transparency and UV-blocking ability. The addition of GA (0.2 %-1.0 %) significantly enhanced the mechanical properties, water resistance, and thermal stability of the film. The tensile strength increased up to 46.30 MPa, and the lowest water vapor permeability was 1.16 × e-12 g/(cm·s·Pa). The PDI-treated CS-CNC-GA1.0 composite film exhibited significantly enhanced antibacterial activity, with inhibition zone diameters of 31.83 mm against Staphylococcus aureus and 21.82 mm against Escherichia coli. The CS-CNC-GA composite film also showed good antioxidant activity. Additionally, the CS-CNC-GA1.0 composite film generated a large amount of singlet oxygen under UV-C light irradiation. It was found that using the CS-CNC-GA1.0 composite film for packaging and storage of oysters at 4 °C effectively delayed the increase in pH, total colony count, and lipid oxidation in oysters. In conclusion, the CS-CNC-GA composite film based on PDI technology has great potential for applications in the preservation of aquatic products.
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Affiliation(s)
- Kun Lin
- Key Laboratory of Chemistry and Engineering of Forest Products, State Ethnic Affairs Commission, Guangxi Key Laboratory of Chemistry and Engineering of Forest Products, Guangxi Collaborative Innovation Center for Chemistry and Engineering of Forest Products, Guangxi Minzu University, Nanning 530006, China
| | - Yu-Zhang Zhu
- Guangxi Key Laboratory of Polysaccharide Materials and Modification, School of Marine and Biotechnology, Guangxi Minzu University, Nanning 530006, China
| | - Hua-Wei Ma
- Guangxi Academy of Fishery Sciences, Nanning 530021, China
| | - Jin-Cheng Wu
- Key Laboratory of Chemistry and Engineering of Forest Products, State Ethnic Affairs Commission, Guangxi Key Laboratory of Chemistry and Engineering of Forest Products, Guangxi Collaborative Innovation Center for Chemistry and Engineering of Forest Products, Guangxi Minzu University, Nanning 530006, China
| | - Chao-Nan Kong
- Key Laboratory of Chemistry and Engineering of Forest Products, State Ethnic Affairs Commission, Guangxi Key Laboratory of Chemistry and Engineering of Forest Products, Guangxi Collaborative Innovation Center for Chemistry and Engineering of Forest Products, Guangxi Minzu University, Nanning 530006, China
| | - Yang Xiao
- Key Laboratory of Chemistry and Engineering of Forest Products, State Ethnic Affairs Commission, Guangxi Key Laboratory of Chemistry and Engineering of Forest Products, Guangxi Collaborative Innovation Center for Chemistry and Engineering of Forest Products, Guangxi Minzu University, Nanning 530006, China
| | - Hong-Cun Liu
- Guangxi Key Laboratory of Polysaccharide Materials and Modification, School of Marine and Biotechnology, Guangxi Minzu University, Nanning 530006, China
| | - Li-Lan Zhao
- Key Laboratory of Chemistry and Engineering of Forest Products, State Ethnic Affairs Commission, Guangxi Key Laboratory of Chemistry and Engineering of Forest Products, Guangxi Collaborative Innovation Center for Chemistry and Engineering of Forest Products, Guangxi Minzu University, Nanning 530006, China
| | - Xiao-Lin Qin
- Key Laboratory of Chemistry and Engineering of Forest Products, State Ethnic Affairs Commission, Guangxi Key Laboratory of Chemistry and Engineering of Forest Products, Guangxi Collaborative Innovation Center for Chemistry and Engineering of Forest Products, Guangxi Minzu University, Nanning 530006, China
| | - Li-Fang Yang
- Key Laboratory of Chemistry and Engineering of Forest Products, State Ethnic Affairs Commission, Guangxi Key Laboratory of Chemistry and Engineering of Forest Products, Guangxi Collaborative Innovation Center for Chemistry and Engineering of Forest Products, Guangxi Minzu University, Nanning 530006, China.
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Wang X, Wang L, Fekrazad R, Zhang L, Jiang X, He G, Wen X. Polyphenolic natural products as photosensitizers for antimicrobial photodynamic therapy: recent advances and future prospects. Front Immunol 2023; 14:1275859. [PMID: 38022517 PMCID: PMC10644286 DOI: 10.3389/fimmu.2023.1275859] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2023] [Accepted: 10/17/2023] [Indexed: 12/01/2023] Open
Abstract
Antimicrobial photodynamic therapy (aPDT) has become a potent contender in the fight against microbial infections, especially in the context of the rising antibiotic resistance crisis. Recently, there has been significant interest in polyphenolic natural products as potential photosensitizers (PSs) in aPDT, given their unique chemical structures and inherent antimicrobial properties. Polyphenolic natural products, abundant and readily obtainable from natural sources, are generally regarded as safe and highly compatible with the human body. This comprehensive review focuses on the latest developments and future implications of using natural polyphenols as PSs in aPDT. Paramount polyphenolic compounds, including curcumin, hypericin, quercetin, hypocrellin, celastrol, riboflavin, resveratrol, gallic acid, and aloe emodin, are elaborated upon with respect to their structural characteristics, absorption properties, and antimicrobial effects. Furthermore, the aPDT mechanism, specifically its targeted action on microbial cells and biofilms, is also discussed. Polyphenolic natural products demonstrate immense potential as PSs in aPDT, representing a promising alternate approach to counteract antibiotic-resistant bacteria and biofilm-related infections.
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Affiliation(s)
- Xiaoyun Wang
- Department of Dermatology, West China Hospital, Sichuan University, Chengdu, China
- Laboratory of Dermatology, Clinical Institute of Inflammation and Immunology, Frontiers Science Center for Disease-Related Molecular Network and State Key Laboratory of Biotherapy, West China Hospital, Sichuan University, Chengdu, China
| | - Lian Wang
- Department of Dermatology, West China Hospital, Sichuan University, Chengdu, China
| | - Reza Fekrazad
- Radiation Sciences Research Center, Laser Research Center in Medical Sciences, AJA University of Medical Sciences, Tehran, Iran
- International Network for Photo Medicine and Photo Dynamic Therapy (INPMPDT), Universal Scientific Education and Research Network (USERN), Tehran, Iran
| | - Lu Zhang
- Department of Dermatology, West China Hospital, Sichuan University, Chengdu, China
| | - Xian Jiang
- Department of Dermatology, West China Hospital, Sichuan University, Chengdu, China
- Laboratory of Dermatology, Clinical Institute of Inflammation and Immunology, Frontiers Science Center for Disease-Related Molecular Network and State Key Laboratory of Biotherapy, West China Hospital, Sichuan University, Chengdu, China
| | - Gu He
- Department of Dermatology, West China Hospital, Sichuan University, Chengdu, China
- Laboratory of Dermatology, Clinical Institute of Inflammation and Immunology, Frontiers Science Center for Disease-Related Molecular Network and State Key Laboratory of Biotherapy, West China Hospital, Sichuan University, Chengdu, China
| | - Xiang Wen
- Department of Dermatology, West China Hospital, Sichuan University, Chengdu, China
- Laboratory of Dermatology, Clinical Institute of Inflammation and Immunology, Frontiers Science Center for Disease-Related Molecular Network and State Key Laboratory of Biotherapy, West China Hospital, Sichuan University, Chengdu, China
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Shi YG, Chen WX, Zheng MZ, Zhao YX, Wang YR, Chu YH, Du ST, Shi ZY, Gu Q, Chen JS. Ultraefficient OG-Mediated Photodynamic Inactivation Mechanism for Ablation of Bacteria and Biofilms in Water Augmented by Potassium Iodide under Blue Light Irradiation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:13672-13687. [PMID: 37671932 DOI: 10.1021/acs.jafc.3c03182] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/07/2023]
Abstract
While photodynamic inactivation (PDI) has emerged as a novel sterilization strategy for drinking water treatment that recently attracted tremendous attention, its efficiency needs to be further improved. In this study, we aimed to clarify the ultraefficient mechanism by which potassium iodide (KI) potentiates octyl gallate (OG)-mediated PDI against bacteria and biofilms in water. When OG (0.15 mM) and bacteria were exposed to blue light (BL, 420 nm, 210 mW/cm2), complete sterilization (>7.5 Log cfu/mL of killing) was achieved by the addition of KI (250 mM) within only 5 min (63.9 J/cm2). In addition, at lower doses of OG (0.1 mM) with KI (100 mM), the biofilm was completely eradicated within 10 min (127.8 J/cm2). The KI-potentiated mechanism involves in situ rapid photogeneration of a multitude of reactive oxygen species, especially hydroxyl radicals (•OH), reactive iodine species, and new photocytocidal substances (quinone) by multiple photochemical pathways, which led to the destruction of cell membranes and membrane proteins, the cleavage of genomic DNA and extracellular DNA within biofilms, and the degradation of QS signaling molecules. This multitarget synergistic strategy provided new insights into the development of an environmentally friendly, safe, and ultraefficient photodynamic drinking water sterilization technology.
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Affiliation(s)
- Yu-Gang Shi
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310035 Zhejiang, China
- Key Laboratory for Food Microbial Technology of Zhejiang Province, Zhejiang Gongshang University, Hangzhou 310035 Zhejiang, China
| | - Wen-Xuan Chen
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310035 Zhejiang, China
| | - Mei-Zhi Zheng
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310035 Zhejiang, China
| | - Yue-Xin Zhao
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310035 Zhejiang, China
| | - Yi-Ran Wang
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310035 Zhejiang, China
| | - Yen-Ho Chu
- Department of Chemistry and Biochemistry, National Chung Cheng University, Chiayi 62102 Taiwan, China
| | - Shao-Ting Du
- Key Laboratory of Pollution Exposure and Health Intervention of Zhejiang Province, Interdisciplinary Research Academy (IRA), Zhejiang Shuren University, Hangzhou 310015, China
| | - Ze-Yu Shi
- Key Laboratory of Pollution Exposure and Health Intervention of Zhejiang Province, Interdisciplinary Research Academy (IRA), Zhejiang Shuren University, Hangzhou 310015, China
| | - Qing Gu
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310035 Zhejiang, China
- Key Laboratory for Food Microbial Technology of Zhejiang Province, Zhejiang Gongshang University, Hangzhou 310035 Zhejiang, China
| | - Jian-She Chen
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310035 Zhejiang, China
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Gonçalves ASC, Leitão MM, Simões M, Borges A. The action of phytochemicals in biofilm control. Nat Prod Rep 2023; 40:595-627. [PMID: 36537821 DOI: 10.1039/d2np00053a] [Citation(s) in RCA: 10] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Abstract
Covering: 2009 to 2021Antimicrobial resistance is now rising to dangerously high levels in all parts of the world, threatening the treatment of an ever-increasing range of infectious diseases. This has becoming a serious public health problem, especially due to the emergence of multidrug-resistance among clinically important bacterial species and their ability to form biofilms. In addition, current anti-infective therapies have low efficacy in the treatment of biofilm-related infections, leading to recurrence, chronicity, and increased morbidity and mortality. Therefore, it is necessary to search for innovative strategies/antibacterial agents capable of overcoming the limitations of conventional antibiotics. Natural compounds, in particular those obtained from plants, have been exhibiting promising properties in this field. Plant secondary metabolites (phytochemicals) can act as antibiofilm agents through different mechanisms of action from the available antibiotics (inhibition of quorum-sensing, motility, adhesion, and reactive oxygen species production, among others). The combination of different phytochemicals and antibiotics have revealed synergistic or additive effects in biofilm control. This review aims to bring together the most relevant reports on the antibiofilm properties of phytochemicals, as well as insights into their structure and mechanistic action against bacterial pathogens, spanning December 2008 to December 2021.
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Affiliation(s)
- Ariana S C Gonçalves
- LEPABE - Laboratory for Process Engineering, Environment, Biotechnology and Energy, Faculty of Engineering, University of Porto, Rua Dr Roberto Frias, 4200-465 Porto, Portugal.
- ALiCE - Associate Laboratory in Chemical Engineering, Faculty of Engineering, University of Porto, Rua Dr Roberto Frias, 4200-465 Porto, Portugal
| | - Miguel M Leitão
- LEPABE - Laboratory for Process Engineering, Environment, Biotechnology and Energy, Faculty of Engineering, University of Porto, Rua Dr Roberto Frias, 4200-465 Porto, Portugal.
- ALiCE - Associate Laboratory in Chemical Engineering, Faculty of Engineering, University of Porto, Rua Dr Roberto Frias, 4200-465 Porto, Portugal
| | - Manuel Simões
- LEPABE - Laboratory for Process Engineering, Environment, Biotechnology and Energy, Faculty of Engineering, University of Porto, Rua Dr Roberto Frias, 4200-465 Porto, Portugal.
- ALiCE - Associate Laboratory in Chemical Engineering, Faculty of Engineering, University of Porto, Rua Dr Roberto Frias, 4200-465 Porto, Portugal
| | - Anabela Borges
- LEPABE - Laboratory for Process Engineering, Environment, Biotechnology and Energy, Faculty of Engineering, University of Porto, Rua Dr Roberto Frias, 4200-465 Porto, Portugal.
- ALiCE - Associate Laboratory in Chemical Engineering, Faculty of Engineering, University of Porto, Rua Dr Roberto Frias, 4200-465 Porto, Portugal
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Exploring Possible Ways to Enhance the Potential and Use of Natural Products through Nanotechnology in the Battle against Biofilms of Foodborne Bacterial Pathogens. Pathogens 2023; 12:pathogens12020270. [PMID: 36839543 PMCID: PMC9967150 DOI: 10.3390/pathogens12020270] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2022] [Revised: 01/30/2023] [Accepted: 02/01/2023] [Indexed: 02/10/2023] Open
Abstract
Biofilms enable pathogenic bacteria to survive in unfavorable environments. As biofilm-forming pathogens can cause rapid food spoilage and recurrent infections in humans, especially their presence in the food industry is problematic. Using chemical disinfectants in the food industry to prevent biofilm formation raises serious health concerns. Further, the ability of biofilm-forming bacterial pathogens to tolerate disinfection procedures questions the traditional treatment methods. Thus, there is a dire need for alternative treatment options targeting bacterial pathogens, especially biofilms. As clean-label products without carcinogenic and hazardous potential, natural compounds with growth and biofilm-inhibiting and biofilm-eradicating potentials have gained popularity as natural preservatives in the food industry. However, the use of these natural preservatives in the food industry is restricted by their poor availability, stability during food processing and storage. Also there is a lack of standardization, and unattractive organoleptic qualities. Nanotechnology is one way to get around these limitations and as well as the use of underutilized bioactives. The use of nanotechnology has several advantages including traversing the biofilm matrix, targeted drug delivery, controlled release, and enhanced bioavailability, bioactivity, and stability. The nanoparticles used in fabricating or encapsulating natural products are considered as an appealing antibiofilm strategy since the nanoparticles enhance the activity of the natural products against biofilms of foodborne bacterial pathogens. Hence, this literature review is intended to provide a comprehensive analysis of the current methods in nanotechnology used for natural products delivery (biofabrication, encapsulation, and nanoemulsion) and also discuss the different promising strategies employed in the recent and past to enhance the inhibition and eradication of foodborne bacterial biofilms.
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Zhou B, Luo Y, Nou X, Mwangi E, Poverenov E, Rodov V, Demokritou P, Fonseca JM. Effects of a novel combination of gallic acid, hydrogen peroxide and lactic acid on pathogen inactivation and shelf-life of baby spinach. Food Control 2023. [DOI: 10.1016/j.foodcont.2022.109284] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/16/2022]
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7
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Cota D, Patil D. Antibacterial potential of ellagic acid and gallic acid against IBD bacterial isolates and cytotoxicity against colorectal cancer. Nat Prod Res 2022; 37:1998-2002. [PMID: 35968644 DOI: 10.1080/14786419.2022.2111560] [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: 10/15/2022]
Abstract
Ellagic acid and Gallic acid are polyphenols which have shown beneficial effects in animal models of colitis. In the present study Ellagic acid and Gallic acid were evaluated for antibacterial potential against clinical IBD isolates. (HM95, HM233, HM251, HM615). Cytotoxicity was determined against human colorectal adenocarcinoma cells (Caco2, COLO.205, HT.29), whereas, cytocompatibility against normal rat intestinal epithelial (IEC-6) using MTT assay. Ellagic acid showed the lowest MIC and MBC value of 2.5 and 5 mg/mL respectively against HM251 and HM233. Gallic acid exhibited the lowest MIC and MBC value of 1.25 and 2.5 mg/mL respectively against HM251 and HM615. Cytotoxicity assay resulted in reduction of percent cell viability when tested at concentrations ranging from 400-12.5 µg/mL. The polyphenols presented a concentration-dependent deduction in percent cell viability after 48 h exposure It is likely that these polyphenols are good anti-colitic agents. However, further investigations are required.
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Affiliation(s)
- Damita Cota
- Rani Chennamma College of Pharmacy, Belagavi, Karnataka, India
| | - Dhanashree Patil
- Dr. Prabhakar Kore Basic Science Research Center, KLE Academy of Higher Education and Research (KLE University), Belagavi, Karnataka, India
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8
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Edible coatings and application of photodynamics in ricotta cheese preservation. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113697] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
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9
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Yadav B, Roopesh M. Synergistically enhanced Salmonella Typhimurium reduction by sequential treatment of organic acids and atmospheric cold plasma and the mechanism study. Food Microbiol 2022; 104:103976. [DOI: 10.1016/j.fm.2021.103976] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2021] [Revised: 12/02/2021] [Accepted: 12/23/2021] [Indexed: 12/25/2022]
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Effect of combination of UV-A light and chitosan-gallic acid coating on microbial safety and quality of fresh strawberries. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109106] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Chang Y, Bai J, Yu H, Yang X, Chang PS, Nitin N. Synergistic inactivation of Listeria and E. coli using a combination of erythorbyl laurate and mild heating and its application in decontamination of peas as a model fresh produce. Food Microbiol 2022; 102:103869. [PMID: 34809926 DOI: 10.1016/j.fm.2021.103869] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2021] [Revised: 07/12/2021] [Accepted: 07/13/2021] [Indexed: 11/04/2022]
Abstract
We investigated the synergistic antimicrobial activity of erythorbyl laurate (EL) and mild heating co-treatment on the Gram-positive Listeria innocua and Gram-negative Escherichia coli O157:H7 bacteria. EL (2 mM) and mild heating (55 °C for 3 min) resulted in 3.1 and 0.5 log colony forming units (CFU)/mL reductions in the number of L. innocua, respectively, compared to a 6.4 log CFU/mL reduction induced by the combined treatment of EL and mild heating in saline. EL (10 mM) and mild heating (55 °C for 3 min) resulted in 1.3 and 0.7 log CFU/mL reductions in the number of E. coli O157:H7, respectively, compared to a 6.2 log CFU/mL reduction with the combined treatment in saline. EL, a membrane-active compound, showed a strong synergistic effect with mild heating, possibly due to enhanced disruption of the bacterial cell membrane. The synergistic antibacterial effect was evaluated using inoculated English peas (Pisum sativum) and this combined treatment (2 mM EL and mild heating against L. innocua and 10 mM EL and mild heating against E. coli O157:H7) resulted in more than 7 log reductions in the numbers of L. innocua and E. coli O157:H7, inoculated on the surface of fresh peas. The treatments did not show significant difference in the color or texture of treated peas compared to the non-treated controls. This is the first report illustrating synergistic activity of EL and mild heating for both the gram positive (L. innocua) and the gram negative (E. coli O157:H7) bacteria on food. Overall, this research will illustrate the development of more effective and rapid antibacterial surface disinfection method for application in the processing of minimally processed foods.
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Affiliation(s)
- Yoonjee Chang
- Department of Food and Nutrition, Kookmin University, Seoul, 02707, Republic of Korea; Department of Food Science and Technology, University of California, Davis, CA, USA
| | - Jaewoo Bai
- Department of Food Science and Technology, University of California, Davis, CA, USA; Division of Applied Food System, Major in Food Science & Technology, Seoul Women's University, Seoul, 01797, Republic of Korea
| | - Hyunjong Yu
- Department of Agricultural Biotechnology, Seoul National University, Seoul, 08826, Republic of Korea
| | - Xu Yang
- Department of Food Science and Technology, University of California, Davis, CA, USA
| | - Pahn-Shick Chang
- Department of Agricultural Biotechnology, Seoul National University, Seoul, 08826, Republic of Korea; Center for Food and Bioconvergence, Seoul National University, Seoul, 08826, Republic of Korea; Research Institute of Agriculture and Life Science, Seoul National University, Seoul, 08826, Republic of Korea.
| | - Nitin Nitin
- Department of Food Science and Technology, University of California, Davis, CA, USA; Department of Biological and Agricultural Engineering, University of California, Davis, CA, USA.
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Synergistic Antimicrobial Effect of UV-A Irradiation and Malic Acid Combination Treatment Against Foodborne Pathogens on Spinach and the Underlying Mechanism. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-021-02662-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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13
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Shi YG, Zhu CM, Li DH, Shi ZY, Gu Q, Chen YW, Wang JQ, Ettelaie R, Chen JS. New Horizons in Microbiological Food Safety: Ultraefficient Photodynamic Inactivation Based on a Gallic Acid Derivative and UV-A Light and Its Application with Electrospun Cyclodextrin Nanofibers. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:14961-14974. [PMID: 34843236 DOI: 10.1021/acs.jafc.1c04827] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
An excellent bactericidal effect of octyl gallate (OG)-mediated photodynamic inactivation (PDI) against foodborne pathogens (Escherichia coli and Staphylococcus aureus) was evaluated in relation to the mode of action. UV-A irradiation (wavelength, 365 nm; irradiance, 8.254 ± 0.18 mW/cm2) of the bacterial suspension containing 0.15 mM OG could lead to a >5-log reduction of viable cell counts within 30 min for E. coli and only 5 min for S. aureus. Reactive oxygen species (ROS) formation was considered the main reason for the bactericidal effect of OG + UV-A light treatment because toxic ROS induced by OG-mediated PDI could attack the cellular wall, proteins, and DNA of microbes. Moreover, the bactericidal effect, as well as the yields of ROS, depended on OG concentrations, irradiation time, and laser output power. Furthermore, we prepared an edible photodynamic antimicrobial membrane comprising electrospun cyclodextrin nanofibers (NFs) by embedding OG. The resultant OG/HPβCD NFs (273.6 μg/mL) under UV-A irradiation for 30 min (14.58 J/cm) could cause a great reduction (>5-log) of viable bacterial counts of E. coli. The in situ photodynamic antibacterial activity of OG/HPβCD NF-based packaging was evaluated during the Chinese giant salamander storage. Overall, this research highlights the dual functionalities (antibacterial and photodynamic properties) of OG as both an antibacterial agent and photosensitizer and the effectiveness of electrospun NFs containing OG as an active antibacterial packaging material for food preservation upon UV light illumination.
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Affiliation(s)
- Yu-Gang Shi
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Zhejiang, Hangzhou 310035, China
- Institute of Food Microbiology, Zhejiang Gongshang University, Zhejiang, Hangzhou 310035, China
| | - Chen-Min Zhu
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Zhejiang, Hangzhou 310035, China
- Institute of Food Microbiology, Zhejiang Gongshang University, Zhejiang, Hangzhou 310035, China
| | - Dong-Hui Li
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Zhejiang, Hangzhou 310035, China
- Institute of Food Microbiology, Zhejiang Gongshang University, Zhejiang, Hangzhou 310035, China
| | - Ze-Yu Shi
- College of Biology and Environmental Engineering, Zhejiang Shuren University, Hangzhou 310015, China
| | - Qing Gu
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Zhejiang, Hangzhou 310035, China
- Institute of Food Microbiology, Zhejiang Gongshang University, Zhejiang, Hangzhou 310035, China
| | - Yue-Wen Chen
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Zhejiang, Hangzhou 310035, China
- Institute of Food Microbiology, Zhejiang Gongshang University, Zhejiang, Hangzhou 310035, China
| | - Jie-Qian Wang
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Zhejiang, Hangzhou 310035, China
- Institute of Food Microbiology, Zhejiang Gongshang University, Zhejiang, Hangzhou 310035, China
| | - Rammile Ettelaie
- School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, U.K
| | - Jian-She Chen
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Zhejiang, Hangzhou 310035, China
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Shirai A, Kunimi H, Tsuchiya K. Antifungal action of the combination of ferulic acid and ultraviolet-A irradiation against Saccharomyces cerevisiae. J Appl Microbiol 2021; 132:2957-2967. [PMID: 34894031 DOI: 10.1111/jam.15407] [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: 10/26/2021] [Revised: 11/19/2021] [Accepted: 12/07/2021] [Indexed: 11/28/2022]
Abstract
AIMS To examine the antifungal action of photocombination treatment with ferulic acid (FA) and ultraviolet-A (UV-A) light (wavelength, 365 nm) by investigating associated changes in cellular functions of Saccharomyces cerevisiae. METHODS AND RESULTS When pre-incubation of yeast cells with FA was extended from 0.5 to 10 min, its photofungicidal activity increased. Flow cytometry analysis of stained live and dead cells revealed that 10-min UV-A exposure combined with FA (1 mg ml-1 ) induced a ~99.9% decrease in cell viability although maintaining cell membrane integrity when compared with pre-exposure samples. When morphological and biochemical analysis were performed, treated cells exhibited an intact cell surface and oxidative DNA damage similar to control cells. Photocombination treatment induced cellular proteins oxidation, as shown by 2.3-fold increasing in immunostaining levels of ~49-kDa carbonylated proteins compared with pre-irradiation samples. Pyruvate kinase 1 (PK1) was identified by proteomics analysis as a candidate protein whose levels was affected by photocombination treatment. Moreover, intracellular ATP levels decreased following FA treatment both in darkness and with UV-A irradiation, thus suggesting a possible FA-induced delay in cell growth. CONCLUSIONS FA functions within the cytoplasmic membrane; addition of UV-A exposure induces increased oxidative modifications of cytosolic proteins such as PK1, which functions in ATP generation, without causing detectable genotoxicity, thus triggering inactivation of yeast cells. SIGNIFICANCE AND IMPACT OF THE STUDY Microbial contamination is a serious problem that diminishes the quality of fruits and vegetables. Combining light exposure with food-grade phenolic acids such as FA is a promising disinfection technology for applications in agriculture and food processing. However, the mode of photofungicidal action of FA with UV-A light remains unclear. This study is the first to elucidate the mechanism using S. cerevisiae. Moreover, proteomics analyses identified a specific cytosolic protein, PK1, which is oxidatively modified by photocombination treatment.
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Affiliation(s)
- Akihiro Shirai
- Department of Bioscience and Bioindustry, Graduate School of Technology, Industrial and Social Sciences, Tokushima University, Tokushima, Japan.,Institute of Post-LED Photonics, Tokushima University, Tokushima, Japan
| | - Haruka Kunimi
- Graduate School of Advanced Technology and Science, Tokushima University, Tokushima, Japan
| | - Koichiro Tsuchiya
- Department of Medical Pharmacology, Institute of Biomedical Sciences, Graduate School of Tokushima University, Tokushima, Japan
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15
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Chen CH, Yin HB, Teng ZI, Byun S, Guan Y, Luo Y, Upadhyay A, Patel J. Nanoemulsified Carvacrol as a Novel Washing Treatment Reduces Escherichia coli O157:H7 on Spinach and Lettuce. J Food Prot 2021; 84:2163-2173. [PMID: 34410411 DOI: 10.4315/jfp-21-151] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2021] [Accepted: 08/17/2021] [Indexed: 11/11/2022]
Abstract
ABSTRACT Fresh produce continues to be the main source of foodborne illness outbreaks in the United States, implicating bacterial pathogens such as Escherichia coli O157:H7 (EHEC). The efficacy of nanoemulsified carvacrol (NCR) as a washing treatment in reducing EHEC on fresh produce was investigated. Fresh baby spinach, romaine lettuce, and iceberg lettuce leaves (2.5-cm-diameter cores) were spot inoculated with a five-strain cocktail of nalidixic acid-resistant EHEC at ∼6 log CFU/cm2. After air drying for 1 h, 20 pieces of each inoculated produce leaf were immersed in water-based treatment solutions (200 mL per group), including water alone, 25 or 50 ppm of free chlorine, and 0.25 or 0.75% NCR for 2 min. Inoculated produce leaves without any treatment served as baseline. Produce leaves were stored at 10°C, and surviving EHEC populations were enumerated on days 0, 2, 7, and 14. The viability of EHEC following NCR treatments on the fresh produce was visualized under a fluorescence microscope. NCR treatment at 0.75% immediately reduced EHEC populations on iceberg lettuce by 1.3 log CFU/cm2 as compared with the produce treated with water alone (P < 0.05). Antimicrobial activity of NCR against EHEC was comparable to chlorine treatments on day 0 for all produce (P > 0.05). After 14 days of storage at 10°C, populations of EHEC on 0.75% NCR-treated romaine lettuce were reduced by 2.3 log CFU/cm2 compared with the recovery from 50 ppm of chlorine-treated samples (P < 0.05). Microscopic images revealed that EHEC cells were observed to be clustered on the baseline samples, indicating the development of cell aggregation, compared with the scattered cells seen on NCR-treated leaf surfaces. Treatments with NCR did not significantly affect the color of the fresh produce leaves during 14 days of storage at 10°C. Results of this study support the potential use of NCR as a water-soluble natural antimicrobial wash treatment for controlling EHEC on fresh produce. HIGHLIGHTS
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Affiliation(s)
- Chi-Hung Chen
- U.S. Department of Agriculture, Agricultural Research Service, Beltsville Agricultural Research Center, Environmental Microbial and Food Safety Laboratory, Beltsville, Maryland 20705
| | - Hsin-Bai Yin
- U.S. Department of Agriculture, Agricultural Research Service, Beltsville Agricultural Research Center, Environmental Microbial and Food Safety Laboratory, Beltsville, Maryland 20705
| | - Z I Teng
- U.S. Department of Agriculture, Agricultural Research Service, Beltsville Agricultural Research Center, Environmental Microbial and Food Safety Laboratory, Beltsville, Maryland 20705
| | - Suyeun Byun
- U.S. Department of Agriculture, Agricultural Research Service, Beltsville Agricultural Research Center, Environmental Microbial and Food Safety Laboratory, Beltsville, Maryland 20705
| | - Yongguang Guan
- U.S. Department of Agriculture, Agricultural Research Service, Beltsville Agricultural Research Center, Environmental Microbial and Food Safety Laboratory, Beltsville, Maryland 20705
| | - Yaguang Luo
- U.S. Department of Agriculture, Agricultural Research Service, Beltsville Agricultural Research Center, Environmental Microbial and Food Safety Laboratory, Beltsville, Maryland 20705
| | - Abhinav Upadhyay
- University of Connecticut, Department of Animal Science, Storrs, Connecticut 06269, USA
| | - Jitendra Patel
- U.S. Department of Agriculture, Agricultural Research Service, Beltsville Agricultural Research Center, Environmental Microbial and Food Safety Laboratory, Beltsville, Maryland 20705
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16
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Zhang X, Zhou D, Cao Y, Zhang Y, Xiao X, Liu F, Yu Y. Synergistic inactivation of Escherichia coli O157:H7 and Staphylococcus aureus by gallic acid and thymol and its potential application on fresh-cut tomatoes. Food Microbiol 2021; 102:103925. [PMID: 34809951 DOI: 10.1016/j.fm.2021.103925] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2021] [Revised: 10/09/2021] [Accepted: 10/17/2021] [Indexed: 01/03/2023]
Abstract
Antibacterial activity against Escherichia coli O157:H7 and Staphylococcus aureus of five typical plant-derived compounds [gallic acid (G.A), citral (Cit), thymol (Thy), salicylic acid (S.A), lauric acid (L.A)] were investigated by determining the minimum inhibitory concentration (MIC) and the fractional inhibitory concentration index (FICI). The results showed that only a combination of Thy and G.A (TGA), with a concentration of 0.1 and 1.25 mg/mL, respectively, had a synergistic effect (FICI = 0.5) on both E. coli O157:H7 and S. aureus. The amount of Thy and G.A in mixture were four-fold lower than the MICs of the individuals shown to cause the equivalent antimicrobial activity in trypticase soy broth (TSB). The microbial reduction obtained in TSB with addition of TGA were significantly higher (P < 0.05) than the reduction shown for the broth supplemented with the separated phenolics. TGA caused the changes of morphology and membrane integrity of bacteria. Additionally, the application of TGA on fresh-cut tomatoes are investigated. Fresh-cut tomatoes inoculated with E. coli O157:H7and S. aureus were washed for 2min, 5min, 10min at 4 °C, 25 °C, 40 °C in 0.3% NaOCl, or water containing TGA at various concentrations. Overall, the reduction of TGA achieved against S. aureus is higher than E. coli O157:H7. Same concentrations of combined antimicrobials at a temperature of 40 °C further increased the degree of microbial inactivation, with an additional 0.89-1.51 log CFU/g reduction compared to that at 25 °C. Moreover, 1/2MICThy+1/2MICG.A at 25 °C for 10min or 40 °C for 5min were generally acceptable with sensorial scores higher than 7. Our results showed that TGA could work synergistically on the inactivation of the tested bacteria and may be used as an alternative disinfectant of fresh produce.
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Affiliation(s)
- Xiaowei Zhang
- School of Food Science and Engineering, South China University of Technology, Guangzhou City, Guangdong Province, 510640, China
| | - Donggen Zhou
- Ningbo International Travel Healthcare Center, No.336 Liuting Street, Haishu District, Ningbo City, Zhejiang province, 315012, China
| | - Yifang Cao
- School of Food Science and Engineering, South China University of Technology, Guangzhou City, Guangdong Province, 510640, China
| | - Yan Zhang
- School of Food Science and Engineering, South China University of Technology, Guangzhou City, Guangdong Province, 510640, China
| | - Xinglong Xiao
- School of Food Science and Engineering, South China University of Technology, Guangzhou City, Guangdong Province, 510640, China.
| | - Fengsong Liu
- School of Food Science and Engineering, South China University of Technology, Guangzhou City, Guangdong Province, 510640, China
| | - Yigang Yu
- School of Food Science and Engineering, South China University of Technology, Guangzhou City, Guangdong Province, 510640, China.
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17
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Shi YG, Jiang L, Lin S, Jin WG, Gu Q, Chen YW, Zhang K, Ettelaie R. Ultra-efficient antimicrobial photodynamic inactivation system based on blue light and octyl gallate for ablation of planktonic bacteria and biofilms of Pseudomonas fluorescens. Food Chem 2021; 374:131585. [PMID: 34802804 DOI: 10.1016/j.foodchem.2021.131585] [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: 08/07/2021] [Revised: 11/06/2021] [Accepted: 11/08/2021] [Indexed: 11/04/2022]
Abstract
Pseudomonas fluorescens is a Gram-negative spoilage bacterium and dense biofilm producer, causing food spoilage and persistent contamination. Here, we report an ultra-efficient photodynamic inactivation (PDI) system based on blue light (BL) and octyl gallate (OG) to eradicate bacteria and biofilms of P. fluorescens. OG-mediated PDI could lead to a > 5-Log reduction of viable cell counts within 15 min for P. fluorescens. The activity is exerted through rapid penetration of OG towards the cells with the generation of a high-level toxic reactive oxygen species triggered by BL irradiation. Moreover, OG plus BL irradiation can efficiently not only prevent the formation of biofilms but also scavenge the existing biofilms. Additionally, it was shown that the combination of OG/poly(lactic acid) electrospun nanofibers and BL have great potential as antimicrobial packagings for maintaining the freshness of the salamander storge. These prove that OG-mediated PDI can provide a superior platform for eradicating bacteria and biofilm.
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Affiliation(s)
- Yu-Gang Shi
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, China; Institute of Food Microbiology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, China.
| | - Lai Jiang
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, China; Institute of Food Microbiology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, China
| | - Shan Lin
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, China; Institute of Food Microbiology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, China
| | - Wen-Gang Jin
- Bio-resources Key Laboratory of Shaanxi Province, School of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong 723001, China
| | - Qing Gu
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, China; Institute of Food Microbiology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, China
| | - Yue-Wen Chen
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, China; Institute of Food Microbiology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, China
| | - Ke Zhang
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, China; Institute of Food Microbiology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, China
| | - Rammile Ettelaie
- School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, UK
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18
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Abnavi MD, Kothapalli CR, Munther D, Srinivasan P. Chlorine inactivation of Escherichia coli O157:H7 in fresh produce wash process: Effectiveness and modeling. Int J Food Microbiol 2021; 356:109364. [PMID: 34418698 DOI: 10.1016/j.ijfoodmicro.2021.109364] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2020] [Revised: 07/26/2021] [Accepted: 08/10/2021] [Indexed: 10/20/2022]
Abstract
Inactivation rate constant or inactivation coefficient (specific lethality) quantifies the rate at which a chemical sanitizer inactivates a microorganism. This study presents a modified disinfection kinetics model to evaluate the potential effect of organic content on the chlorine inactivation coefficient of Escherichia coli O157:H7 in fresh produce wash processes. Results show a significant decrease in the bactericidal efficacy of free chlorine (FC) in the presence of organic load compared to its absence. While the chlorine inactivation coefficient of Escherichia coli O157:H7 is 70.39 ± 3.19 L/mg/min in the absence of organic content, it drops by 73% for a chemical oxygen demand (COD) level of 600-800 mg/L. Results also indicate that the initial chlorine concentration and bacterial load have no effect on the chlorine inactivation coefficient. A second-order chemical reaction model for FC decay, which utilizes a proportion of COD as an indicator of organic content in fresh produce wash was employed, yielding an apparent reaction rate of (9.45 ± 0.22) × 10-4 /μM/min. This model was validated by predicting FC concentration in multi-run continuous wash cycles with periodic replenishment of chlorine.
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Affiliation(s)
- Mohammadreza Dehghan Abnavi
- Department of Chemical and Biomedical Engineering, 2121 Euclid Avenue, Cleveland State University, Cleveland, OH 44115, USA
| | - Chandrasekhar R Kothapalli
- Department of Chemical and Biomedical Engineering, 2121 Euclid Avenue, Cleveland State University, Cleveland, OH 44115, USA
| | - Daniel Munther
- Department of Mathematics, 2121 Euclid Avenue, Cleveland State University, Cleveland, OH 44115, USA
| | - Parthasarathy Srinivasan
- Department of Mathematics, 2121 Euclid Avenue, Cleveland State University, Cleveland, OH 44115, USA.
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19
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Chang Y, Bai J, Yu H, Chang PS, Nitin N. Synergistic Inactivation of Bacteria Using a Combination of Erythorbyl Laurate and UV Type-A Light Treatment. Front Microbiol 2021; 12:682900. [PMID: 34335506 PMCID: PMC8322444 DOI: 10.3389/fmicb.2021.682900] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2021] [Accepted: 06/25/2021] [Indexed: 11/13/2022] Open
Abstract
This study evaluated the synergistic antimicrobial activity of erythorbyl laurate (EL) and UV type-A (UVA). To investigate the mode of synergism, changes in gene expression and bacterial inactivation activity were examined. Individual treatments with EL (10 mM) or UVA caused a 1.9- or 0.5-log CFU/ml reduction respectively, whereas EL/UVA co-treatment resulted in a 5.5-log CFU/ml reduction in Escherichia coli viable cell numbers. Similarly, treatment with either EL (2 mM) or UVA for 30 min resulted in a 2.8- or 0.1-log CFU/ml reduction in Listeria innocua, respectively, whereas combined treatment with both EL and UVA resulted in a 5.4-log CFU/ml reduction. Measurements of gene expression levels showed that EL and UVA treatment synergistically altered the gene expression of genes related to bacterial membrane synthesis/stress response. However, addition of 10–50-fold excess concentration of exogenous antioxidant compared to EL reduced the synergistic effect of EL and UVA by approximately 1 log. In summary, the results illustrate that synergistic combination of EL and UVA enhanced membrane damage independent of the oxidative stress damage induced by UVA and thus illustrate a novel photo-activated synergistic antimicrobial approach for the inactivation of both the Gram-positive and Gram-negative bacteria. Overall, this study illustrates mechanistic evaluation of a novel photochemical approach for food and environmental applications.
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Affiliation(s)
- Yoonjee Chang
- Department of Food and Nutrition, Kookmin University, Seoul, South Korea.,Department of Food Science and Technology, University of California, Davis, Davis, CA, United States
| | - Jaewoo Bai
- Department of Food Science and Technology, University of California, Davis, Davis, CA, United States.,Division of Applied Food System, Major in Food Science & Technology, Seoul Women's University, Seoul, South Korea
| | - Hyunjong Yu
- Department of Agricultural Biotechnology, Seoul National University, Seoul, South Korea
| | - Pahn-Shick Chang
- Department of Agricultural Biotechnology, Seoul National University, Seoul, South Korea.,Center for Food and Bioconvergence, Seoul National University, Seoul, South Korea.,Research Institute of Agriculture and Life Science, Seoul National University, Seoul, South Korea
| | - Nitin Nitin
- Department of Food Science and Technology, University of California, Davis, Davis, CA, United States.,Department of Biological and Agricultural Engineering, University of California, Davis, Davis, CA, United States
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20
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Liu Y, Wu L, Yan Y, Yang K, Dong P, Luo X, Zhang Y, Zhu L. Lactic Acid and Peroxyacetic Acid Inhibit Biofilm of Escherichia coli O157:H7 Formed in Beef Extract. Foodborne Pathog Dis 2021; 18:744-751. [PMID: 34197219 DOI: 10.1089/fpd.2021.0012] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023] Open
Abstract
The objective of this study was to evaluate the inhibitory effect of lactic acid (LA) and peroxyacetic acid (PAA) on the biofilm formation of Escherichia coli O157:H7 in beef extract (BE). BE medium was used as the growth substrate in this study, to make the control effect closer to the situation of the factory. The biofilm inhibitory efficacy of LA and PAA was tested by using a crystal violet staining assay and microscopic examination. And then, extracellular polymeric substance (EPS) production, metabolic activity, and real-time polymerase chain reaction assay were used to reveal the biofilm inhibition mechanism of LA and PAA. The results showed that both LA and PAA significantly inhibited biofilm formation of E. coli O157:H7 at minimum inhibitory concentrations (MICs) (p < 0.05). At MIC, LA and PAA showed different effects on the biofilm metabolic activity and the EPS production of E. coli O157:H7. Supporting these findings, expression analysis showed that LA significantly suppressed quorum sensing genes (luxS and sdiA) and adhesion genes (flhC), while PAA downregulated the transcription of extracellular polysaccharide synthesis genes (adrB and adrA) and the global regulatory factor csgD. This result revealed that LA and PAA had different biofilm inhibitory mechanisms on E. coli O157:H7; LA inhibited the biofilm formation mainly by inhibiting metabolic activity, while PAA inhibited EPS production. This study provided a theoretical basis for the control of E. coli O157:H7 biofilm in the actual production process.
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Affiliation(s)
- Yunge Liu
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong, China.,National R&D Center for Beef Processing Technology, Tai'an, Shan, China
| | - Lina Wu
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong, China.,National R&D Center for Beef Processing Technology, Tai'an, Shan, China
| | - Yuqing Yan
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong, China.,National R&D Center for Beef Processing Technology, Tai'an, Shan, China
| | - Kehui Yang
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong, China.,National R&D Center for Beef Processing Technology, Tai'an, Shan, China
| | - Pengcheng Dong
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong, China.,National R&D Center for Beef Processing Technology, Tai'an, Shan, China
| | - Xin Luo
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong, China.,National R&D Center for Beef Processing Technology, Tai'an, Shan, China
| | - Yimin Zhang
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong, China.,National R&D Center for Beef Processing Technology, Tai'an, Shan, China
| | - Lixian Zhu
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong, China.,National R&D Center for Beef Processing Technology, Tai'an, Shan, China
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21
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Cho GL, Ha JW. Synergistic effect of citric acid and xenon light for inactivating foodborne pathogens on spinach leaves. Food Res Int 2021; 142:110210. [PMID: 33773673 DOI: 10.1016/j.foodres.2021.110210] [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] [Received: 05/27/2020] [Revised: 01/28/2021] [Accepted: 01/30/2021] [Indexed: 11/16/2022]
Abstract
The aim of this study was to evaluate the synergistic antimicrobial effect of xenon light (XL) and citric acid (CA) combination against Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes on spinach leaves and determine the effect of XL-CA combination on quality of spinach leaves. The XL-CA combined treatment for 8 min synergistically decreased the cell counts of E. coli O157:H7 and S. Typhimurium by 5.25 and 5.05 log CFU/cm2, respectively, and additively decreased the L. monocytogenes cells by 5.02 log unit on spinach. The mechanisms underlying synergistic lethal effect of the XL-CA combination were investigated. Qualitative and quantitative analyses revealed that the bacterial cell membrane damage was strongly associated with the synergistic antimicrobial effect of the XL-CA combination. Additionally, treatment with XL-CA combination for 8 min did not affect the quality attributes (color, total phenol contents, and texture) of spinach leaves. These results suggest that the XL-CA combination treatment can be effectively used to control major pathogens on fresh produce.
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Affiliation(s)
- Ga-Lam Cho
- Department of Food Science and Biotechnology, Global K-Food Research Center, Hankyong National University, Anseong-si 17579, South Korea
| | - Jae-Won Ha
- Department of Food Science and Biotechnology, Global K-Food Research Center, Hankyong National University, Anseong-si 17579, South Korea.
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22
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Jeon MJ, Ha JW. Bactericidal and synergistic effects of X-ray irradiation and gallic acid against foodborne pathogens on lettuce. Food Microbiol 2020; 92:103584. [PMID: 32950168 DOI: 10.1016/j.fm.2020.103584] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2019] [Revised: 06/23/2020] [Accepted: 06/24/2020] [Indexed: 12/13/2022]
Abstract
The objectives of this study were to evaluate the bactericidal effects of X-ray irradiation and gallic acid (GA) against Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes on lettuce leaves and in phosphate-buffered saline (PBS). Inoculated PBS and lettuce were exposed to X-rays (0.05, 0.1, and 0.15; 0.1, 0.2, and 0.3 kGy, respectively), and GA was applied to lettuce leaves as a solution and in PBS at concentrations of 0.5% (w/v). Combined treatment with 0.3 kGy and 0.5% GA reduced E. coli O157:H7, S. Typhimurium, and L. monocytogenes cell counts 5.41, 2.57, and 1.36 log CFU/cm2 on lettuce, respectively. Combined treatment with 0.15 kGy X-ray and 0.5% GA reduced counts for the same species by 6.54, 4.24, and 1.51 log CFU/mL in PBS. The combined treatments exerted a synergistic antibacterial effect against E. coli O157:H7 on lettuce, but not against S. Typhimurium or L. monocytogenes. In PBS, the synergistic effect was confirmed in both E. coli O157:H7 and S. Typhimurium cells. Mechanistic investigations indicated that the synergistic antibacterial effect was associated with intracellular reactive oxygen species (ROS) generation and bacterial cell membrane damage. Additionally, the X-ray and GA combination treatment did not adversely affect the color, total phenol content, and texture of lettuce. These findings demonstrate that treatment with X-ray radiation and GA can enhance the microbiological safety of fresh produce.
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Affiliation(s)
- Min-Jin Jeon
- Department of Food Science and Biotechnology, Global K-Food Research Center, Hankyong National University, Anseong-si, 17579, South Korea
| | - Jae-Won Ha
- Department of Food Science and Biotechnology, Global K-Food Research Center, Hankyong National University, Anseong-si, 17579, South Korea.
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23
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de Oliveira EF, Yang X, Basnayake N, Huu CN, Wang L, Tikekar R, Nitin N. Screening of antimicrobial synergism between phenolic acids derivatives and UV-A light radiation. JOURNAL OF PHOTOCHEMISTRY AND PHOTOBIOLOGY B-BIOLOGY 2020; 214:112081. [PMID: 33239223 DOI: 10.1016/j.jphotobiol.2020.112081] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/11/2019] [Revised: 09/15/2020] [Accepted: 11/08/2020] [Indexed: 01/27/2023]
Abstract
The objective of this study was to investigate synergistic antibacterial activity based on a combination of UV-A light and three classes of food grade compounds: benzoic acid derivatives, cinnamic acid derivatives, and gallates. By using Escherichia coli O157:H7 as the model strain, it was observed that three cinnamic acid derivatives (ferulic acid, coumaric acid, and caffeic acid) and one benzoic acid derivative (2,5-dihydroxybenzoic acid) presented strong synergistic antibacterial activity with UV-A light radiation, where 1 mM levels of these compounds plus with 15 min of UV-A light (total light dose of 6.1 cm-2) led to more than 7-log CFU mL-1 of bacterial inactivation. In contrast, synergistic antibacterial activity between UV-A light and most benzoic acid derivatives (benzoic acid, gallic acid, vanillic acid, and 2,5-dimethoxybenzoic acid) were only observed after higher concentrations of these compounds were applied (10 mM). Lastly, from the three gallates tested (methyl gallate, ethyl gallate, and propyl gallate), only propyl gallate showed strong antibacterial synergism with UV-A light, where 10 mM of propyl gallate plus 15 min of UV-A light led to approximately 6.5-log of bacterial reduction. Presence of antioxidant compounds mitigated the light-mediated antibacterial activity of gallic acid, 2,5-dihydroxybenzoic acid, and propyl gallate. Similarly, the light-mediated antibacterial activity of these compounds was significantly (P < 0.05) reduced against metabolic-inhibited bacterial cells (sodium azide pretreatment). On the other hand, the antibacterial synergism between ferulic acid and UV-A light was not affected by the presence of antioxidants or the metabolic state of the bacterial cells. Due to the increasing concerns of antimicrobial resistant (AMR) pathogens, the study also investigated the proposed synergistic treatment on AMR Salmonella. Combinations of 1 mM of ferulic acid or 1 mM of 2,5-dihydroxybenzoic acid with UV-A light radiation was able to inactivate more than 6-log of a multi-drug resistant Salmonella Typhimurium strain.
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Affiliation(s)
- Erick F de Oliveira
- Department of Food Science and Technology, University of California, Davis, CA, USA; CAPES Foundation, Ministry of Education of Brazil, Brasilia, DF, Brazil
| | - Xu Yang
- Department of Food Science and Technology, University of California, Davis, CA, USA
| | - Nikeshala Basnayake
- Department of Food Science and Technology, University of California, Davis, CA, USA
| | - Cuong Nguyen Huu
- Department of Food Science and Technology, University of California, Davis, CA, USA
| | - Luxin Wang
- Department of Food Science and Technology, University of California, Davis, CA, USA
| | - Rohan Tikekar
- Department of Nutrition and Food Science, University of Maryland, College Park, MD, USA
| | - Nitin Nitin
- Department of Food Science and Technology, University of California, Davis, CA, USA; Department of Biological and Agricultural Engineering, University of California, Davis, CA, USA.
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24
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Qi H, Wang L, Huang Q, Hung YC. Effect of organic load on the efficacy of activated persulfate in inactivating Escherichia coli O157:H7 and the production of halogenated by-products. Food Control 2020. [DOI: 10.1016/j.foodcont.2020.107218] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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25
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Zhang H, Tikekar RV, Ding Q, Gilbert AR, Wimsatt ST. Inactivation of foodborne pathogens by the synergistic combinations of food processing technologies and food-grade compounds. Compr Rev Food Sci Food Saf 2020; 19:2110-2138. [PMID: 33337103 DOI: 10.1111/1541-4337.12582] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2020] [Revised: 04/23/2020] [Accepted: 05/12/2020] [Indexed: 12/15/2022]
Abstract
There is a need to develop food processing technologies with enhanced antimicrobial capacity against foodborne pathogens. While considering the challenges of adequate inactivation of pathogenic microorganisms in different food matrices, the emerging technologies are also expected to be sustainable and have a minimum impact on food quality and nutrients. Synergistic combinations of food processing technologies and food-grade compounds have a great potential to address these needs. During these combined treatments, food processes directly or indirectly interact with added chemicals, intensifying the overall antimicrobial effect. This review provides an overview of the combinations of different thermal or nonthermal processes with a variety of food-grade compounds that show synergistic antimicrobial effect against pathogenic microorganisms in foods and model systems. Further, we summarize the underlying mechanisms for representative combined treatments that are responsible for the enhanced microbial inactivation. Finally, regulatory issues and challenges for further development and technical transfer of these new approaches at the industrial level are also discussed.
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Affiliation(s)
- Hongchao Zhang
- Department of Nutrition and Food Science, University of Maryland, College Park, Maryland, USA
| | - Rohan V Tikekar
- Department of Nutrition and Food Science, University of Maryland, College Park, Maryland, USA
| | - Qiao Ding
- Department of Nutrition and Food Science, University of Maryland, College Park, Maryland, USA
| | - Andrea R Gilbert
- Department of Nutrition and Food Science, University of Maryland, College Park, Maryland, USA
| | - Stratton T Wimsatt
- Department of Nutrition and Food Science, University of Maryland, College Park, Maryland, USA
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Seidi Damyeh M, Mereddy R, Netzel ME, Sultanbawa Y. An insight into curcumin-based photosensitization as a promising and green food preservation technology. Compr Rev Food Sci Food Saf 2020; 19:1727-1759. [PMID: 33337095 DOI: 10.1111/1541-4337.12583] [Citation(s) in RCA: 45] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2019] [Revised: 05/08/2020] [Accepted: 05/12/2020] [Indexed: 12/11/2022]
Abstract
Consumer awareness on the side effects of chemical preservatives has increased the demand for natural preservation technologies. An efficient and sustainable alternative to current conventional preservation techniques should guarantee food safety and retain its quality with minimal side effects. Photosensitization, utilizing light and a natural photosensitizer, has been postulated as a viable and green alternative to the current conventional preservation techniques. The potential of curcumin as a natural photosensitizer is reviewed in this paper as a practical guide to develop a safe and effective decontamination tool for industrial use. The fundamentals of the photosensitization mechanism are discussed, with the main emphasis on the natural photosensitizer, curcumin, and its application to inactivate microorganisms as well as to enhance the shelf life of foods. Photosensitization has shown promising results in inactivating a wide spectrum of microorganisms with no reported microbial resistance due to its particular lethal mode of targeting nucleic acids. Curcumin as a natural photosensitizer has recently been investigated and demonstrated efficacy in decontamination and delaying spoilage. Moreover, studies have shown the beneficial impact of an appropriate encapsulation technique to enhance the cellular uptake of photosensitizers, and therefore, the phototoxicity. Further studies relating to improved delivery of natural photosensitizers with inherent poor solubility should be conducted. Also, detailed studies on various food products are warranted to better understand the impact of encapsulation on curcumin photophysical properties, photo-driven release mechanism, and nutritional and organoleptic properties of treated foods.
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Affiliation(s)
- Maral Seidi Damyeh
- Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Coopers Plains, QLD, Australia
| | - Ram Mereddy
- Department of Agriculture and Fisheries, Queensland Government, Coopers Plains, QLD, Australia
| | - Michael E Netzel
- Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Coopers Plains, QLD, Australia
| | - Yasmina Sultanbawa
- Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Coopers Plains, QLD, Australia
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Zhang H, Wang S, Goon K, Gilbert A, Nguyen Huu C, Walsh M, Nitin N, Wrenn S, Tikekar RV. Inactivation of foodborne pathogens based on synergistic effects of ultrasound and natural compounds during fresh produce washing. ULTRASONICS SONOCHEMISTRY 2020; 64:104983. [PMID: 32006935 DOI: 10.1016/j.ultsonch.2020.104983] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/05/2019] [Revised: 12/21/2019] [Accepted: 01/18/2020] [Indexed: 05/19/2023]
Abstract
Ultrasound has potential to be used for disinfection, and its antimicrobial effectiveness can be enhanced in presence of natural compounds. In this study, we compared the antimicrobial effects of ultrasound at 20 kHz (US 20 kHz) or 1 MHz (US 1 MHz) in combination with carvacrol, citral, cinnamic acid, geraniol, gallic acid, lactic acid, or limonene against E. coli K12 and Listeria innocua at a constant power density in water. Compared to the cumulative effect of the individual treatments, the combined treatment of US 1 MHz and 10 mM citral generated >1.5 log CFU/mL additional inactivation of E. coli K12. Similarly, combined treatments of US 1 MHz and 2 mM carvacrol (30 min), US 20 kHz and 2 mM carvacrol, 10 mM citral, or 5 mM geraniol (15 min) generated >0.5-2.0 log CFU/mL additional inactivation in L. innocua. The synergistic effect of citral, as a presentative compound, and US 20 kHz treatment was determined to be a result of enhanced dispersion of insoluble citral droplets in combination with physical impact on bacterial membrane structures, whereas the inactivation by US 1 MHz was likely due to generation of oxidative stress within the bacteria. Combined ultrasound and citral treatments improved the bacterial inactivation in simulated wash water in presence of organic matter or during washing of inoculated blueberries but only additive antimicrobial effects were observed. Findings in this study will be useful to enhance fresh produce safety and shelf-life and design other alternative ultrasound based sanitation processes.
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Affiliation(s)
- Hongchao Zhang
- Department of Nutrition and Food Science, University of Maryland, College Park, MD 20740, USA
| | - Siyuan Wang
- Department of Nutrition and Food Science, University of Maryland, College Park, MD 20740, USA
| | - Kasey Goon
- Department of Nutrition and Food Science, University of Maryland, College Park, MD 20740, USA
| | - Andrea Gilbert
- Department of Nutrition and Food Science, University of Maryland, College Park, MD 20740, USA
| | - Cuong Nguyen Huu
- Department of Food Science and Technology, University of California, Davis, CA 95616, USA
| | - Martin Walsh
- Department of Chemical Engineering, Drexel University, Philadelphia, PA 19104, USA
| | - Nitin Nitin
- Department of Food Science and Technology, University of California, Davis, CA 95616, USA
| | - Steven Wrenn
- Department of Chemical Engineering, Drexel University, Philadelphia, PA 19104, USA
| | - Rohan V Tikekar
- Department of Nutrition and Food Science, University of Maryland, College Park, MD 20740, USA.
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Jeong YJ, Ha JW. Combined treatment of UV-A radiation and acetic acid to control foodborne pathogens on spinach and characterization of their synergistic bactericidal mechanisms. Food Control 2019. [DOI: 10.1016/j.foodcont.2019.06.024] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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Jeong YJ, Ha JW. Simultaneous Effects of UV-A and UV-B Irradiation on the Survival of Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes in Buffer Solution and Apple Juice. J Food Prot 2019; 82:2065-2070. [PMID: 31714805 DOI: 10.4315/0362-028x.jfp-19-131] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The objective of this study was to evaluate the efficacy of simultaneous UV-A and UV-B irradiation (UV-A+B) for inactivating Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes in both phosphate-buffered saline (PBS) and apple juice. A cocktail of the three pathogens was inoculated into PBS and apple juice, and then the suspensions were irradiated with UV lamps of 356 nm (UV-A) and 307 nm (UV-B). Significant (P < 0.05) log reductions of the three pathogens in PBS and apple juice were observed after a maximum dose of UV-B alone or the UV-A+B treatment, but few reductions were observed upon UV-A treatment alone. At all irradiation times, antagonistic effects were observed for the application of UV-A+B against in E. coli O157:H7, Salmonella Typhimurium, and L. monocytogenes in PBS and apple juice. The degree of antagonistic effect in apple juice was greater than that in PBS. The results of this study suggest that the combined treatment of commercial UV-A and UV-B lamps would be impractical for disinfecting juice products.
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Affiliation(s)
- Yoon-Jae Jeong
- Department of Food Science and Biotechnology, College of Engineering, Global K-Food Research Center, Hankyong National University, Anseong-si 17579, South Korea (ORCID: https://orcid.org/0000-0003-2097-7241 [J.-W.H.])
| | - Jae-Won Ha
- Department of Food Science and Biotechnology, College of Engineering, Global K-Food Research Center, Hankyong National University, Anseong-si 17579, South Korea (ORCID: https://orcid.org/0000-0003-2097-7241 [J.-W.H.])
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30
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Alenyorege EA, Ma H, Ayim I, Lu F, Zhou C. Efficacy of sweep ultrasound on natural microbiota reduction and quality preservation of Chinese cabbage during storage. ULTRASONICS SONOCHEMISTRY 2019; 59:104712. [PMID: 31421620 DOI: 10.1016/j.ultsonch.2019.104712] [Citation(s) in RCA: 30] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/30/2019] [Revised: 07/27/2019] [Accepted: 07/30/2019] [Indexed: 06/10/2023]
Abstract
In this study, the effect of sweep frequency ultrasound (SFUS), sodium hypochlorite (NaOCl) and their combinations (SFUS + NaOCl) in reducing and inhibiting natural microbiota as well as preserving quality of fresh-cut Chinese cabbage during storage (4 °C and 25 °C) for up to 7 days was investigated. In effect, 40 kHz sweep frequency ultrasound in combination with 100 mg/L sodium hypochlorite resulted in maximum reduction and inhibition of mesophilic counts, yeast and molds and minimum chlorophyll depletion, weight loss and electrolyte leakage. However, colour and textural characteristics deteriorated. The combined treatment suppressed the activities of polyphenol oxidase and peroxidase and manifested its preservative effect after Fourier Transform near-infrared spectroscopy analysis. Synergistic reductions were recorded in most of the combined treatments though largely <1.0 log CFU/g. Specifically, the combined treatment significantly (P < 0.05) reduced mesophilic counts by an added 2.7 log CFU/g, yeasts and molds by an added 2.0 log CFU/g when compared to the individual treatments. During storage at 4 and 25 °C, washing with SFUS + NaOCl produced Chinese cabbage with lower microbial counts, in comparison with the individual treatments. However, post-treatment storage could not entirely inhibit microbial survival as populations increased during storage even at refrigeration temperature of 4 °C. The results demonstrate that ultrasound and sodium hypochlorite are promising hurdle alternatives for the reduction and inhibition of microorganisms, as well as prolonging the shelf life and retaining the quality characteristics of Chinese cabbage.
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Affiliation(s)
- Evans Adingba Alenyorege
- School of Food and Biological Engineering, Jiangsu University, No. 301 Xuefu Road, Zhenjiang 212013, Jiangsu, PR China; Faculty of Agriculture, University for Development Studies, Tamale, Ghana.
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, No. 301 Xuefu Road, Zhenjiang 212013, Jiangsu, PR China.
| | - Ishmael Ayim
- School of Food and Biological Engineering, Jiangsu University, No. 301 Xuefu Road, Zhenjiang 212013, Jiangsu, PR China; Faculty of Applied Science, Kumasi Technical University, Kumasi, Ghana
| | - Feng Lu
- School of Food and Biological Engineering, Jiangsu University, No. 301 Xuefu Road, Zhenjiang 212013, Jiangsu, PR China
| | - Cunshan Zhou
- School of Food and Biological Engineering, Jiangsu University, No. 301 Xuefu Road, Zhenjiang 212013, Jiangsu, PR China
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Zhang H, Dolan HL, Ding Q, Wang S, Tikekar RV. Antimicrobial action of octanoic acid against Escherichia coli O157:H7 during washing of baby spinach and grape tomatoes. Food Res Int 2019; 125:108523. [PMID: 31554067 DOI: 10.1016/j.foodres.2019.108523] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2019] [Revised: 06/14/2019] [Accepted: 06/21/2019] [Indexed: 01/04/2023]
Abstract
We investigated the antimicrobial efficacy of octanoic acid (OA) against Escherichia coli O157:H7 inoculated on the surface of baby spinach and grape tomatoes during simulated washing processes. 3 mM OA at 45 °C achieved >6 log CFU/g reduction from the surface of tomatoes within 2 min. However, washing baby spinach with 6 mM OA at 5 °C resulted in <1 log CFU/g reduction, highlighting the role of surface properties in inactivation efficacy. OA significantly (p < 0.05) reduced the risk of cross-contamination during washing of spinach as well as tomatoes. Also, total mold and yeast population on surface of spinach was significantly reduced immediately after OA wash and inhibited during following 14 days. Baby spinach and grape tomatoes washed with OA did not cause significant (p > 0.05) difference in color compared to the control and no residual OA was detected in most cases following rinsing of produce in water. OA at the concentrations above 2 mM and temperature higher than 25 °C induced severe membrane damage along with release of ATP and other intracellular constituents resulting in bacterial death. OA can be an attractive natural decontamination agent for washing fresh produce.
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Affiliation(s)
- Hongchao Zhang
- Department of Nutrition and Food Science, University of Maryland, College Park, MD 20770, United States
| | - Heather Leigh Dolan
- Department of Nutrition and Food Science, University of Maryland, College Park, MD 20770, United States
| | - Qiao Ding
- Department of Nutrition and Food Science, University of Maryland, College Park, MD 20770, United States
| | - Siyuan Wang
- Department of Nutrition and Food Science, University of Maryland, College Park, MD 20770, United States
| | - Rohan V Tikekar
- Department of Nutrition and Food Science, University of Maryland, College Park, MD 20770, United States.
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32
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Synergistic Antimicrobial Activity by Light or Thermal Treatment and Lauric Arginate: Membrane Damage and Oxidative Stress. Appl Environ Microbiol 2019; 85:AEM.01033-19. [PMID: 31253679 DOI: 10.1128/aem.01033-19] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2019] [Accepted: 06/22/2019] [Indexed: 12/22/2022] Open
Abstract
The need for more effective antimicrobials is critical for the food industry to improve food safety and reduce spoilage of minimally processed foods. The present study was initiated to develop an efficient and novel antimicrobial approach which combines physical treatments (UV-A or mild heat) and generally recognized as safe lauroyl arginate ethyl (LAE) to inactivate surrogate strains, including Escherichia coli and Listeria innocua Synergistic inactivation of bacteria resulted in an ∼6-log reduction of target bacteria, while individual treatments resulted in <1.5-log inactivation under the same set of conditions. In addition, the synergistic mechanism between LAE and UV-A/mild heat was evaluated by supplementing with a variety of antioxidants for suppressing oxidative stress and measurement of cell membrane damage by nucleic acid release. These results demonstrate that the synergistic antimicrobial activity of LAE and mild physical stresses was suppressed by supplementation with antioxidants. The research also compared LAE with another membrane-targeting lipopeptide antimicrobial agent, polymyxin B, to understand the uniqueness of LAE-induced synergy. Briefly, differences in modes of action between LAE and polymyxin B were characterized by comparing the MIC, damage to liposomes, and oxidative stress generation. These differences in the mode of action between LAE and polymyxin B suggested that both compounds target cell membrane but significantly differ in mechanisms, including membrane disruption and oxidative stress generation. Overall, this study illustrates synergistic antimicrobial activity of LAE with light or mild heat and indicates a novel oxidative stress pathway that enhances the activity of LAE beyond membrane damage.IMPORTANCE This study highlights an effective antimicrobial processing approach using a novel combination of lauroyl arginate ethyl (LAE) and two different physical treatments, light (UV-A) and mild heat. Both combinations demonstrated synergistic inactivation against a model Gram-negative bacterium or a Gram-positive bacterium or both by a >5-log reduction. Further mechanistic study revealed that oxidative stress is responsible for synergistic inactivation between LAE and UV-A, while both membrane damage and oxidative stress are responsible for the synergistic combination between LAE and mild heat. The mode of action of LAE was further compared to that of polymyxin B and analyzed using artificial membrane model systems and the addition of antioxidants. The proposed combination of LAE and common physical treatments may improve food preservation, food safety, and current sanitation processes for the food industry and the inactivation of pathogenic strains in biomedical environments.
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33
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Enhanced bacterial inactivation in apple juice by synergistic interactions between phenolic acids and mild food processing technologies. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2019.102186] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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34
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Huang K, Nitin N. Antimicrobial Particle-Based Novel Sanitizer for Enhanced Decontamination of Fresh Produce. Appl Environ Microbiol 2019; 85:e02599-18. [PMID: 30770406 PMCID: PMC6450019 DOI: 10.1128/aem.02599-18] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2018] [Accepted: 02/09/2019] [Indexed: 11/20/2022] Open
Abstract
Microbial food safety of raw or minimally processed fresh produce is a significant challenge. The current sanitation processes are effective for inactivation of bacteria in wash water but have limited efficacy (<2 log/g reduction) for inactivation of microbes on the surfaces of fresh produce. This study demonstrates a novel concept to enhance effectiveness of chlorine using a particle-based sanitizer to improve decontamination of fresh produce. In this concept, enhanced effectiveness is achieved by localized high concentration of chlorine bound to the surfaces of silica particles and improved surface contact of microparticles with the produce surface using mechanical shear during a washing process. The results of this study demonstrate that 500 ppm active chlorine can be bound to the surfaces of modified silica particles. These modified particles maintain over 90% of their initial chlorine content during extended storage in aqueous solution and provide improved inactivation of both Escherichia coli O157:H7, Listeria innocua, and Pseudomonas fluorescens in the presence of organic content in contrast to conventional chlorine sanitizer. The modified particles exhibit effective sanitation of fresh produce (>5-log reduction) in the presence of relatively high organic content (chemical oxygen demand of 500 mg/liter), demonstrating a potential to address a significant unmet need to improve fresh produce sanitation. The particle-based sanitizer had no significant effect on the quality of fresh lettuce.IMPORTANCE The limitation of current sanitation processes for inactivation of microbes on the surfaces of fresh produce is due to nonspecific consumption of sanitizers by reactions with the food matrix and complexity of surface chemistries and structural features of produce surfaces. This study demonstrates a novel approach to enhance sanitation effectiveness of fresh produce using a particle-based sanitizer. The particle-based sanitizer concept provides localized high concentration delivery of chlorine to the surfaces of fresh produce and enables more than 5 logs of inactivation of inoculated bacteria on fresh produce surfaces without significant changes in produce quality. The results of this study illustrate the potential of this approach to address the unmet need for improving sanitation of fresh produce. Further validation of this approach using a scaled-up produce washing system will enable commercialization of this novel concept.
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Affiliation(s)
- Kang Huang
- Department of Food Science and Technology, University of California-Davis, Davis, California, USA
| | - Nitin Nitin
- Department of Food Science and Technology, University of California-Davis, Davis, California, USA
- Department of Biological and Agricultural Engineering, University of California-Davis, Davis, California, USA
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35
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Wang Q, Leong WF, Elias RJ, Tikekar RV. UV-C irradiated gallic acid exhibits enhanced antimicrobial activity via generation of reactive oxidative species and quinone. Food Chem 2019; 287:303-312. [PMID: 30857704 DOI: 10.1016/j.foodchem.2019.02.041] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2018] [Revised: 12/21/2018] [Accepted: 02/10/2019] [Indexed: 12/20/2022]
Abstract
A novel light-enhanced antimicrobial treatment was developed by exposing gallic acid (GA) to UV-C light. GA (15 mM) solution was exposed to UV-C for 30 min and subsequently incubated with E. coli O157:H7 for 30 min to achieve a 3.2 ± 0.2 log CFU/mL reduction. The antimicrobial activity is affected by the irradiation duration, wavelength, and pH of solution. The addition of benzenesulfinic acid (BSA) to UV-C irradiated GA lowered (P < 0.05) its antimicrobial activity, indicating that quinones contributed to its overall antimicrobial effect. In addition, the attenuated (P < 0.05) antimicrobial activity of UV-C exposed GA in the presence of reactive oxidative species (ROS) quenchers, the generation of hydrogen peroxide, and increased levels of intracellular oxidative stress detected in E. coli O157:H7 illustrated that ROS also played a role in the antimicrobial effect of UV-C irradiated GA. UV-C irradiated GA could be applied as a novel antimicrobial in food systems.
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Affiliation(s)
- Qingyang Wang
- Department of Nutrition and Food Science, University of Maryland, College Park, MD 20742, USA.
| | - Wai Fun Leong
- Department of Food Science, The Pennsylvania State University, University Park, PA 16802, USA.
| | - Ryan J Elias
- Department of Food Science, The Pennsylvania State University, University Park, PA 16802, USA.
| | - Rohan V Tikekar
- Department of Nutrition and Food Science, University of Maryland, College Park, MD 20742, USA.
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36
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Cossu A, Huang K, Cossu M, Tikekar RV, Nitin N. Fog, phenolic acids and UV-A light irradiation: A new antimicrobial treatment for decontamination of fresh produce. Food Microbiol 2018; 76:204-208. [DOI: 10.1016/j.fm.2018.05.013] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2017] [Revised: 01/19/2018] [Accepted: 05/27/2018] [Indexed: 11/16/2022]
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Silva AF, Borges A, Giaouris E, Graton Mikcha JM, Simões M. Photodynamic inactivation as an emergent strategy against foodborne pathogenic bacteria in planktonic and sessile states. Crit Rev Microbiol 2018; 44:667-684. [PMID: 30318945 DOI: 10.1080/1040841x.2018.1491528] [Citation(s) in RCA: 37] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Abstract
Foodborne microbial diseases are still considered a growing public health problem worldwide despite the global continuous efforts to ensure food safety. The traditional chemical and thermal-based procedures applied for microbial growth control in the food industry can change the food matrix and lead to antimicrobial resistance. Moreover, currently applied disinfectants have limited efficiency against biofilms. Therefore, antimicrobial photodynamic therapy (aPDT) has become a novel alternative for controlling foodborne pathogenic bacteria in both planktonic and sessile states. The use of aPDT in the food sector is attractive as it is less likely to cause antimicrobial resistance and it does not promote undesirable nutritional and sensory changes in the food matrix. In this review, aspects on the antimicrobial photodynamic technology applied against foodborne pathogenic bacteria and studied in recent years are presented. The application of photodynamic inactivation as an antibiofilm strategy is also reviewed.
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Affiliation(s)
- Alex Fiori Silva
- a Postgraduate Program of Health Sciences , State University of Maringá , Maringá , Paraná , Brazil.,b LEPABE, Department of Chemical Engineering, Faculty of Engineering , University of Porto , Porto , Portugal
| | - Anabela Borges
- b LEPABE, Department of Chemical Engineering, Faculty of Engineering , University of Porto , Porto , Portugal
| | - Efstathios Giaouris
- c Department of Food Science and Nutrition, Faculty of the Environment , University of the Aegean , Lemnos , Greece
| | | | - Manuel Simões
- b LEPABE, Department of Chemical Engineering, Faculty of Engineering , University of Porto , Porto , Portugal
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Silva AF, Borges A, Freitas CF, Hioka N, Mikcha JMG, Simões M. Antimicrobial Photodynamic Inactivation Mediated by Rose Bengal and Erythrosine Is Effective in the Control of Food-Related Bacteria in Planktonic and Biofilm States. Molecules 2018; 23:molecules23092288. [PMID: 30205468 PMCID: PMC6225188 DOI: 10.3390/molecules23092288] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2018] [Revised: 08/28/2018] [Accepted: 09/05/2018] [Indexed: 12/19/2022] Open
Abstract
The thermal and chemical-based methods applied for microbial control in the food industry are not always environmentally friendly and may change the nutritional and organoleptic characteristics of the final products. Moreover, the efficacy of sanitizing agents may be reduced when microbial cells are enclosed in biofilms. The objective of this study was to investigate the effect of photodynamic inactivation, using two xanthene dyes (rose bengal and erythrosine) as photosensitizing agents and green LED as a light source, against Staphylococcus aureus, Listeria innocua, Enterococcus hirae and Escherichia coli in both planktonic and biofilm states. Both photosensitizing agents were able to control planktonic cells of all bacteria tested. The treatments altered the physicochemical properties of cells surface and also induced potassium leakage, indicating damage of cell membranes. Although higher concentrations of the photosensitizing agents (ranging from 0.01 to 50.0 μmol/L) were needed to be applied, the culturability of biofilm cells was reduced to undetectable levels. This finding was confirmed by the live/dead staining, where propidium iodide-labeled bacteria numbers reached up to 100%. The overall results demonstrated that photoinactivation by rose bengal and erythrosine may be a powerful candidate for the control of planktonic cells and biofilms in the food sector.
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Affiliation(s)
- Alex Fiori Silva
- Postgraduate Program of Health Sciences, State University of Maringá, Av. Colombo, 5790, Maringá 87020-900, Paraná, Brazil.
- LEPABE, Department of Chemical Engineering, Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias, s/n, 4200-465 Porto, Portugal.
| | - Anabela Borges
- LEPABE, Department of Chemical Engineering, Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias, s/n, 4200-465 Porto, Portugal.
| | - Camila Fabiano Freitas
- Department of Chemistry, State University of Maringa, Av. Colombo, 5790, Maringá 87020-900, Paraná, Brazil.
| | - Noboru Hioka
- Department of Chemistry, State University of Maringa, Av. Colombo, 5790, Maringá 87020-900, Paraná, Brazil.
| | - Jane Martha Graton Mikcha
- Postgraduate Program of Health Sciences, State University of Maringá, Av. Colombo, 5790, Maringá 87020-900, Paraná, Brazil.
| | - Manuel Simões
- LEPABE, Department of Chemical Engineering, Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias, s/n, 4200-465 Porto, Portugal.
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39
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Gilbert AR, Alborzi S, Bastarrachea LJ, Tikekar RV. Photoirradiated caffeic acid as an antimicrobial treatment for fresh produce. FEMS Microbiol Lett 2018; 365:5003383. [DOI: 10.1093/femsle/fny132] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2018] [Accepted: 05/22/2018] [Indexed: 12/19/2022] Open
Affiliation(s)
- Andrea R Gilbert
- Department of Nutrition and Food Science, University of Maryland, College Park, 112 Skinner Building 20742, USA
| | - Solmaz Alborzi
- Department of Nutrition and Food Science, University of Maryland, College Park, 112 Skinner Building 20742, USA
| | - Luis J Bastarrachea
- Department of Nutrition, Dietetics and Food Sciences, Utah State University, 8700 Old Main Hill, Logan, Utah 84322, USA
| | - Rohan V Tikekar
- Department of Nutrition and Food Science, University of Maryland, College Park, 112 Skinner Building 20742, USA
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40
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Alborzi S, Bastarrachea LJ, Ding Q, Tikekar RV. Inactivation of Escherichia Coli O157:H7 and Listeria Innocua by Benzoic Acid, Ethylenediaminetetraacetic Acid and Their Combination in Model Wash Water and Simulated Spinach Washing. J Food Sci 2018; 83:1032-1040. [PMID: 29488632 DOI: 10.1111/1750-3841.14077] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2017] [Revised: 01/09/2018] [Accepted: 01/15/2018] [Indexed: 11/27/2022]
Abstract
An antimicrobial effect of benzoic acid (BA) and ethylenediaminetetraacetic acid (EDTA) was evaluated as a potential antimicrobial treatment against Escherichia coli O157:H7 and Listeria innocua. A 30 min exposure to the combination of 15 mM BA and 1 mM EDTA at 22 °C resulted in approximately 3 logarithmic reductions in stationary phase E. coli O157:H7. Logarithmic phase E. coli O157:H7 was more sensitive (P < 0.05) to the treatment and 1 mM EDTA alone caused more than 5 logarithmic reductions. L. innocua was also sensitive to a treatment with 15 mM BA alone, which induced 5 logarithmic reductions. By increasing the temperature of the solution containing 15 mM BA and 1 mM EDTA to 40 °C, more than 5 logarithmic reductions in stationary phase E. coli O157:H7 was observed after 5 min of treatment. However, the antimicrobial effect was attenuated (reaching less than 1 logarithmic reductions) at 4 °C. In addition, the combined BA and EDTA treatment retained its antimicrobial effect against E. coli O157:H7 for at least 6 cycles of treatment over 6 days at room temperature (22 °C). In a simulated spinach washing study, 15 mM BA and 1 mM EDTA together were able to prevent cross-contamination of E. coli O157:H7. The results highlight the potential use of combination of BA (15 mM) and EDTA (1 mM) to address microbial risk from E. coli O157:H7 and L. innocua in fresh produce industry. PRACTICAL APPLICATION This study demonstrates the effectiveness of benzoic acid (BA) and EDTA mixture in inactivating bacteria in the water used for produce washing and reducing the incidence of cross-contamination during washing of fresh produce. Use of BA + EDTA mixture has significant benefits such as: (a) ability to be reused, (b) effectiveness in the presence of organic matter, and (c) reduced need of monitoring wash water conditions such as pH, concentration and organic matter.
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Affiliation(s)
- Solmaz Alborzi
- Dept. of Nutrition and Food Science, Univ. of Maryland, College Park, MD 20742, U.S.A
| | - Luis J Bastarrachea
- Dept. of Nutrition, Dietetics, and Food Sciences, Utah State Univ., Logan, UT 84322, U.S.A
| | - Qiao Ding
- Dept. of Nutrition and Food Science, Univ. of Maryland, College Park, MD 20742, U.S.A
| | - Rohan V Tikekar
- Dept. of Nutrition and Food Science, Univ. of Maryland, College Park, MD 20742, U.S.A
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Tosati JV, de Oliveira EF, Oliveira JV, Nitin N, Monteiro AR. Light-activated antimicrobial activity of turmeric residue edible coatings against cross-contamination of Listeria innocua on sausages. Food Control 2018. [DOI: 10.1016/j.foodcont.2017.07.026] [Citation(s) in RCA: 44] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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Anantaworasakul P, Hamamoto H, Sekimizu K, Okonogi S. In vitro antibacterial activity and in vivo therapeutic effect of Sesbania grandiflora in bacterial infected silkworms. PHARMACEUTICAL BIOLOGY 2017; 55:1256-1262. [PMID: 28253823 PMCID: PMC6130637 DOI: 10.1080/13880209.2017.1297467] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 06/14/2016] [Revised: 10/08/2016] [Accepted: 02/16/2017] [Indexed: 06/06/2023]
Abstract
CONTEXT Antibiotic resistance is a serious problem worldwide. Searching for new potential agents is, therefore, essential. The bark of Sesbania grandiflora (L.) Pers. (Fabaceae) has been used in folk medicine against various diseases. OBJECTIVE To investigate the antibacterial activity of S. grandiflora bark and explore the therapeutic effect of the highest potent fraction. MATERIALS AND METHODS Bacteria and healthy silkworms were exposed to three fractionated extracts (3.1-400 mg/mL) of S. grandiflora bark from hexane (HXF), chloroform (CFF), and ethyl acetate (EAF). The sets of bacteria were incubated at 37 °C while silkworms were kept at 27 °C for 24 h. To evaluate the therapeutic effect, silkworms infected with bacteria were exposed to the extracts (0.5-60 mg/mL) and incubated at 27 °C for 52 h. Qualitative analysis of the most potent extract was done using HPLC. RESULTS EAF showed the highest activity with MIC against methicillin resistant Staphylococcus aureus (MRSA) and vancomycin resistant enterococci (VRE) of 1.6 and 0.4 mg/mL, respectively, and against Gram-negative Escherichia coli and Pseudomonas aeruginosa of 6.2 and 3.1 mg/mL, respectively. It is nontoxic to silkworms with LC50 >400 mg/mL and has high therapeutic effect on infected silkworms with EC50 of 1.9 mg/mL. EAF consists of at least five major compounds, one of them is gallic acid. The activity of EAF is higher than the sum of individual activities of separated compounds. DISCUSSION AND CONCLUSION These results suggest that EAF is a promising antibacterial extract, suitable for further investigation in rodents infected with drug resistant bacteria.
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Affiliation(s)
- Pimporn Anantaworasakul
- Department of Pharmaceutical Sciences, Faculty of Pharmacy, Chiang Mai University, Chiang Mai, Thailand
| | - Hiroshi Hamamoto
- Institute of Medical Mycobiology, Teikyo University, Tokyo, Japan
| | | | - Siriporn Okonogi
- Department of Pharmaceutical Sciences, Faculty of Pharmacy, Chiang Mai University, Chiang Mai, Thailand
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Ding Q, Alborzi S, Bastarrachea LJ, Tikekar RV. Novel sanitization approach based on synergistic action of UV-A light and benzoic acid: Inactivation mechanism and a potential application in washing fresh produce. Food Microbiol 2017; 72:39-54. [PMID: 29407404 DOI: 10.1016/j.fm.2017.11.004] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2017] [Revised: 11/03/2017] [Accepted: 11/06/2017] [Indexed: 12/17/2022]
Abstract
Antimicrobial activity of the simultaneous UV-A light and benzoic acid (BA) treatment against stationary phase Escherichia coli O157:H7 was investigated. While 15 mM BA or UV-A light exposure for 30 min alone caused < 1 logarithmic reduction in the bacterial population, > 5 logarithmic reductions were induced by the simultaneous application of UV-A and 15 mM BA in 30 min, demonstrating a synergistic antimicrobial effect. Due to its ability to increase cell membrane permeability, addition of EDTA (1 mM) was able to decrease the required concentration of BA in the simultaneous treatment from 15 to 8 mM. Microbial inactivation was a result of simultaneous membrane damage, intracellular acidification, and intracellular oxidative stress. The simultaneous treatment was effective in the presence of organic load of up to 500 mg/L of chemical oxygen demand (COD) and was able to lower cross-contamination risk during simulated washing of spinach (Spinacia oleracea) without adversely affecting its color.
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Affiliation(s)
- Qiao Ding
- Department of Nutrition and Food Science, University of Maryland, 112 Skinner Building, College Park, MD 20742, United States
| | - Solmaz Alborzi
- Department of Nutrition and Food Science, University of Maryland, 112 Skinner Building, College Park, MD 20742, United States
| | - Luis J Bastarrachea
- Department of Nutrition, Dietetics and Food Sciences, Utah State University, 8700 Old Main Hill, Logan, UT 84322, United States
| | - Rohan V Tikekar
- Department of Nutrition and Food Science, University of Maryland, 112 Skinner Building, College Park, MD 20742, United States.
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Wang Q, de Oliveira EF, Alborzi S, Bastarrachea LJ, Tikekar RV. On mechanism behind UV-A light enhanced antibacterial activity of gallic acid and propyl gallate against Escherichia coli O157:H7. Sci Rep 2017; 7:8325. [PMID: 28814799 PMCID: PMC5559599 DOI: 10.1038/s41598-017-08449-1] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2017] [Accepted: 07/12/2017] [Indexed: 11/10/2022] Open
Abstract
Possible mechanisms behind the enhanced antimicrobial activity of gallic acid (GA) and its ester propyl gallate (PG) in the presence of UV-A light against Escherichia coli O157:H7 were investigated. GA by itself is a mild antimicrobial and has a pro-oxidant ability. We found that the presence of UV-A light increases the uptake of GA by the bacteria. Once GA is internalized, the interaction between GA and UV-A induces intracellular ROS formation, leading to oxidative damage. Concurrently, GA + UV-A also inhibits the activity of superoxide dismutase (SOD), magnifying the imbalance of redox status of E. coli O157:H7. In addition to ROS induced damage, UV-A light and GA also cause injury to the cell membrane of E. coli O157:H7. UV-A exposed PG caused oxidative damage to the cell and significantly higher damage to the cell membrane than GA + UV-A treatment, explaining its higher effectiveness than GA + UV-A treatment. The findings presented here may be useful in developing new antimicrobial sanitation technologies for food and pharmaceutical industries.
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Affiliation(s)
- Qingyang Wang
- Department of Nutrition and Food Science, University of Maryland, College Park, MD, 20742, USA
| | | | - Solmaz Alborzi
- Department of Nutrition and Food Science, University of Maryland, College Park, MD, 20742, USA
| | - Luis J Bastarrachea
- Department of Nutrition and Food Science, University of Maryland, College Park, MD, 20742, USA
| | - Rohan V Tikekar
- Department of Nutrition and Food Science, University of Maryland, College Park, MD, 20742, USA.
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de Oliveira EF, Cossu A, Tikekar RV, Nitin N. Enhanced Antimicrobial Activity Based on a Synergistic Combination of Sublethal Levels of Stresses Induced by UV-A Light and Organic Acids. Appl Environ Microbiol 2017; 83:e00383-17. [PMID: 28363964 PMCID: PMC5440697 DOI: 10.1128/aem.00383-17] [Citation(s) in RCA: 31] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2017] [Accepted: 03/27/2017] [Indexed: 01/15/2023] Open
Abstract
The reduction of microbial load in food and water systems is critical for their safety and shelf life. Conventionally, physical processes such as heat or light are used for the rapid inactivation of microbes, while natural compounds such as lactic acid may be used as preservatives after the initial physical process. This study demonstrates the enhanced and rapid inactivation of bacteria based on a synergistic combination of sublethal levels of stresses induced by UV-A light and two food-grade organic acids. A reduction of 4.7 ± 0.5 log CFU/ml in Escherichia coli O157:H7 was observed using a synergistic combination of UV-A light, gallic acid (GA), and lactic acid (LA), while the individual treatments and the combination of individual organic acids with UV-A light resulted in a reduction of less than 1 log CFU/ml. Enhanced inactivation of bacteria on the surfaces of lettuce and spinach leaves was also observed based on the synergistic combination. Mechanistic investigations suggested that the treatment with a synergistic combination of GA plus LA plus UV-A (GA+LA+UV-A) resulted in significant increases in membrane permeability and intracellular thiol oxidation and affected the metabolic machinery of E. coli In addition, the antimicrobial activity of the synergistic combination of GA+LA+UV-A was effective only against metabolically active E. coli O157:H7. In summary, this study illustrates the potential of simultaneously using a combination of sublethal concentrations of natural antimicrobials and a low level of physical stress in the form of UV-A light to inactivate bacteria in water and food systems.IMPORTANCE There is a critical unmet need to improve the microbial safety of the food supply, while retaining optimal nutritional and sensory properties of food. Furthermore, there is a need to develop novel technologies that can reduce the impact of food processing operations on energy and water resources. Conventionally, physical processes such as heat and light are used for inactivating microbes in food products, but these processes often significantly reduce the sensory and nutritional properties of food and are highly energy intensive. This study demonstrates that the combination of two natural food-grade antimicrobial agents with a sublethal level of physical stress in the form of UV-A light can greatly increase microbial load inactivation. In addition, this report elucidates the potential mechanisms for this synergistic interaction among physical and chemical stresses. Overall, these results provide a novel approach to develop antimicrobial solutions for food and water systems.
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Affiliation(s)
- Erick F de Oliveira
- Department of Food Science and Technology, University of California, Davis, Davis, California, USA
- CAPES Foundation, Ministry of Education of Brazil, Brasilia, Brazil
| | - Andrea Cossu
- Department of Food Science and Technology, University of California, Davis, Davis, California, USA
| | - Rohan V Tikekar
- Department of Nutrition and Food Science, University of Maryland, College Park, Maryland, USA
| | - Nitin Nitin
- Department of Food Science and Technology, University of California, Davis, Davis, California, USA
- Department of Biological and Agricultural Engineering, University of California, Davis, Davis, California, USA
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