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Sun MC, Li DD, Chen YX, Fan XJ, Gao Y, Ye H, Zhang T, Zhao C. Insights into the Mechanisms of Reuterin against Staphylococcus aureus Based on Membrane Damage and Untargeted Metabolomics. Foods 2023; 12:4208. [PMID: 38231661 DOI: 10.3390/foods12234208] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2023] [Revised: 11/19/2023] [Accepted: 11/20/2023] [Indexed: 01/19/2024] Open
Abstract
Reuterin is a dynamic small-molecule complex produced through glycerol fermentation by Limosilactobacillus reuteri and has potential as a food biopreservative. Despite its broad-spectrum antimicrobial activity, the underlying mechanism of action of reuterin is still elusive. The present paper aimed to explore the antibacterial mechanism of reuterin and its effects on membrane damage and the intracellular metabolome of S. aureus. Our results showed that reuterin has a minimum inhibitory concentration of 18.25 mM against S. aureus, based on the 3-hydroxypropionaldehyde level. Key indicators such as extracellular electrical conductivity, membrane potential and permeability were significantly increased, while intracellular pH, ATP and DNA were markedly decreased, implying that reuterin causes a disruption to the structure of the cell membrane. The morphological damage to the cells was confirmed by scanning electron microscopy. Subsequent metabolomic analysis identified significant alterations in metabolites primarily involved in lipid, amino acid, carbohydrate metabolism and phosphotransferase system, which is crucial for cell membrane regulation and energy supply. Consequently, these findings indicated that the antibacterial mechanism of reuterin initially targets lipid and amino acid metabolism, leading to cell membrane damage, which subsequently results in energy metabolism disorder and, ultimately, cell death. This paper offers innovative perspectives on the antibacterial mechanism of reuterin, contributing to its potential application as a food preservative.
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Affiliation(s)
- Mao-Cheng Sun
- College of Food Science and Engineering, Changchun University, Changchun 130022, China
| | - Dian-Dian Li
- College of Food Science and Engineering, Changchun University, Changchun 130022, China
| | - Yu-Xin Chen
- College of Food Science and Engineering, Changchun University, Changchun 130022, China
| | - Xiu-Juan Fan
- College of Food Science and Engineering, Changchun University, Changchun 130022, China
| | - Yu Gao
- College of Food Science and Engineering, Changchun University, Changchun 130022, China
| | - Haiqing Ye
- College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Tiehua Zhang
- College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Changhui Zhao
- College of Food Science and Engineering, Jilin University, Changchun 130062, China
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2
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Khan F, Singh P, Joshi AS, Tabassum N, Jeong GJ, Bamunuarachchi NI, Mijakovic I, Kim YM. Multiple potential strategies for the application of nisin and derivatives. Crit Rev Microbiol 2023; 49:628-657. [PMID: 35997756 DOI: 10.1080/1040841x.2022.2112650] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2022] [Revised: 07/28/2022] [Accepted: 08/09/2022] [Indexed: 12/22/2022]
Abstract
Nisin is a naturally occurring bioactive small peptide produced by Lactococcus lactis subsp. lactis and belongs to the Type A (I) lantibiotics. Due to its potent antimicrobial activity, it has been broadly employed to preserve various food materials as well as to combat a variety of microbial pathogens. The present review discusses the antimicrobial properties of nisin and different types of their derivatives employed to treat microbial pathogens with a detailed underlying mechanism of action. Several alternative strategies such as combination, conjugation, and nanoformulations have been discussed in order to address several issues such as rapid degradation, instability, and reduced activity due to the various environmental factors that arise in the applications of nisin. Furthermore, the evolutionary relationship of many nisin genes from different nisin-producing bacterial species has been investigated. A detailed description of the natural and bioengineered nisin variants, as well as the underlying action mechanisms, has also been provided. The chemistry used to apply nisin in conjugation with natural or synthetic compounds as a synergetic mode of antimicrobial action has also been thoroughly discussed. The current review will be useful in learning about recent and past research that has been performed on nisin and its derivatives as antimicrobial agents.
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Affiliation(s)
- Fazlurrahman Khan
- Marine Integrated Biomedical Technology Center, The National Key Research Institutes in Universities, Pukyong National University, Busan, Republic of Korea
- Research Center for Marine Integrated Bionics Technology, Pukyong National University, Busan, Republic of Korea
| | - Priyanka Singh
- The Novo Nordisk Foundation, Center for Biosustainability, Technical University of Denmark, Lyngby, Denmark
| | - Abhayraj S Joshi
- The Novo Nordisk Foundation, Center for Biosustainability, Technical University of Denmark, Lyngby, Denmark
| | - Nazia Tabassum
- Industry 4.0 Convergence Bionics Engineering, Pukyong National University, Busan, Republic of Korea
| | - Geum-Jae Jeong
- Department of Food Science and Technology, Pukyong National University, Busan, Republic of Korea
| | | | - Ivan Mijakovic
- The Novo Nordisk Foundation, Center for Biosustainability, Technical University of Denmark, Lyngby, Denmark
- Systems and Synthetic Biology Division, Department of Biology and Biological Engineering, Chalmers University of Technology, Gothenburg, Sweden
| | - Young-Mog Kim
- Marine Integrated Biomedical Technology Center, The National Key Research Institutes in Universities, Pukyong National University, Busan, Republic of Korea
- Research Center for Marine Integrated Bionics Technology, Pukyong National University, Busan, Republic of Korea
- Department of Food Science and Technology, Pukyong National University, Busan, Republic of Korea
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3
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Bukvicki D, D’Alessandro M, Rossi S, Siroli L, Gottardi D, Braschi G, Patrignani F, Lanciotti R. Essential Oils and Their Combination with Lactic Acid Bacteria and Bacteriocins to Improve the Safety and Shelf Life of Foods: A Review. Foods 2023; 12:3288. [PMID: 37685221 PMCID: PMC10486891 DOI: 10.3390/foods12173288] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2023] [Revised: 08/24/2023] [Accepted: 08/28/2023] [Indexed: 09/10/2023] Open
Abstract
The use of plant extracts (e.g., essential oils and their active compounds) represents an interesting alternative to chemical additives and preservatives applied to delay the alteration and oxidation of foods during their storage. Essential oils (EO) are nowadays considered valuable sources of food preservatives as they provide a healthier alternative to synthetic chemicals while serving the same purpose without affecting food quality parameters. The natural antimicrobial molecules found in medicinal plants represent a possible solution against drug-resistant bacteria, which represent a global health problem, especially for foodborne infections. Several solutions related to their application on food have been described, such as incorporation in active packaging or edible film and direct encapsulation. However, the use of bioactive concentrations of plant derivatives may negatively impact the sensorial characteristics of the final product, and to solve this problem, their application has been proposed in combination with other hurdles, including biocontrol agents. Biocontrol agents are microbial cultures capable of producing natural antimicrobials, including bacteriocins, organic acids, volatile organic compounds, and hydrolytic enzymes. The major effect of bacteriocins or bacteriocin-producing LAB (lactic acid bacteria) on food is obtained when their use is combined with other preservation methods. The combined use of EOs and biocontrol agents in fruit and vegetables, meat, and dairy products is becoming more and more important due to growing concerns about potentially dangerous and toxic synthetic additives. The combination of these two hurdles can improve the safety and shelf life (inactivation of spoilage or pathogenic microorganisms) of the final products while maintaining or stabilizing their sensory and nutritional quality. This review critically describes and collects the most updated works regarding the application of EOs in different food sectors and their combination with biocontrol agents and bacteriocins.
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Affiliation(s)
- Danka Bukvicki
- Faculty of Biology, Institute of Botany and Botanical Garden ‘Jevremovac’, University of Belgrade, Takovska 43, 11000 Belgrade, Serbia;
| | - Margherita D’Alessandro
- Department of Agricultural and Food Sciences, University of Bologna, 40127 Bologna, Italy; (M.D.); (S.R.); (D.G.); (G.B.); (F.P.); (R.L.)
| | - Samantha Rossi
- Department of Agricultural and Food Sciences, University of Bologna, 40127 Bologna, Italy; (M.D.); (S.R.); (D.G.); (G.B.); (F.P.); (R.L.)
| | - Lorenzo Siroli
- Department of Agricultural and Food Sciences, University of Bologna, 40127 Bologna, Italy; (M.D.); (S.R.); (D.G.); (G.B.); (F.P.); (R.L.)
| | - Davide Gottardi
- Department of Agricultural and Food Sciences, University of Bologna, 40127 Bologna, Italy; (M.D.); (S.R.); (D.G.); (G.B.); (F.P.); (R.L.)
- Interdepartmental Centre for Industrial Agri-Food Research, University of Bologna, 47521 Cesena, Italy
| | - Giacomo Braschi
- Department of Agricultural and Food Sciences, University of Bologna, 40127 Bologna, Italy; (M.D.); (S.R.); (D.G.); (G.B.); (F.P.); (R.L.)
| | - Francesca Patrignani
- Department of Agricultural and Food Sciences, University of Bologna, 40127 Bologna, Italy; (M.D.); (S.R.); (D.G.); (G.B.); (F.P.); (R.L.)
- Interdepartmental Centre for Industrial Agri-Food Research, University of Bologna, 47521 Cesena, Italy
| | - Rosalba Lanciotti
- Department of Agricultural and Food Sciences, University of Bologna, 40127 Bologna, Italy; (M.D.); (S.R.); (D.G.); (G.B.); (F.P.); (R.L.)
- Interdepartmental Centre for Industrial Agri-Food Research, University of Bologna, 47521 Cesena, Italy
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4
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Li Z, Wu H, Liu J, Hao H, Bi J, Hou H, Zhang G. Synergistic effects of benzyl isothiocyanate and resveratrol against Listeria monocytogenes and their application in chicken meat preservation. Food Chem 2023; 419:135984. [PMID: 37044056 DOI: 10.1016/j.foodchem.2023.135984] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2023] [Revised: 03/14/2023] [Accepted: 03/17/2023] [Indexed: 04/07/2023]
Abstract
This study aimed to investigate the synergistic effects of benzyl isothiocyanate (BITC) and resveratrol (RS) on Listeria monocytogenes and their application in chicken meat preservation. BITC combined with RS (BR) significantly enhanced the antimicrobial activity and inhibited the growth of Listeria monocytogenes within 24 h compared to individual treatment, as well as suppressing bacterial swimming and swarming motility, reducing biofilm formation by 56.4%, increasing cell membrane disruption, and inducing intracellular ROS surges. Synergistic effects were associated with the inhibition of biofilm formation, cell membrane destruction, and ROS production. Biofilm removal facilitated the direct antimicrobial action of BR. RS disrupted cell membrane permeability, allowing more BITC into the cells, resulting in increased intracellular antibacterial levels, cell membrane hyperpolarization, and rapid ROS accumulation. Furthermore, BR visibly slowed the microbial growth in chicken flesh stored at 25 °C and 4 °C. Therefore, BR is expected to be a new strategy for food preservation.
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Affiliation(s)
- Zhaolun Li
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Hongyan Wu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Jianan Liu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Hongshun Hao
- Department of Inorganic Nonmetallic Materials Engineering, Dalian Polytechnic University, Dalian 116034, China
| | - Jingran Bi
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; Liaoning Key Lab for Aquatic Processing Quality and Safety, Dalian 116034, China
| | - Hongman Hou
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; Liaoning Key Lab for Aquatic Processing Quality and Safety, Dalian 116034, China
| | - Gongliang Zhang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; Liaoning Key Lab for Aquatic Processing Quality and Safety, Dalian 116034, China.
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5
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Peng Z, Xu X, Fan P, Qiao B, Xie M, Huang T, Xiong T. Identification and characterization of a novel pH and heat stable bacteriocin-like substance lactococcin036019 with food preserving potential. Food Control 2023. [DOI: 10.1016/j.foodcont.2023.109682] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/12/2023]
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6
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Wu M, Dong Q, Song X, Xu L, Xia X, Aslam MZ, Ma Y, Qin X, Wang X, Liu Y, Xu B, Liu H, Cai H, Hirata T, Li Z. Effective combination of nisin and sesamol against Listeria monocytogenes. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114546] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
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7
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Synthesis of p-methoxybenzaldehyde/β-cyclodextrin inclusion complex and studies of its release properties in polylactic acid film. J INCL PHENOM MACRO 2022. [DOI: 10.1007/s10847-022-01173-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/03/2022]
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8
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Antimicrobial Active Packaging Containing Nisin for Preservation of Products of Animal Origin: An Overview. Foods 2022; 11:foods11233820. [PMID: 36496629 PMCID: PMC9735823 DOI: 10.3390/foods11233820] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2022] [Revised: 11/21/2022] [Accepted: 11/24/2022] [Indexed: 11/29/2022] Open
Abstract
The preservation of food represents one of the greatest challenges in the food industry. Active packaging materials are obtained through the incorporation of antimicrobial and/or antioxidant compounds in order to improve their functionality. Further, these materials are used for food packaging applications for shelf-life extension and fulfilling consumer demands for minimal processed foods with great quality and safety. The incorporation of antimicrobial peptides, such as nisin, has been studied lately, with a great interest applied to the food industry. Antimicrobials can be incorporated in various matrices such as nanofibers, nanoemulsions, nanoliposomes, or nanoparticles, which are further used for packaging. Despite the widespread application of nisin as an antimicrobial by directly incorporating it into various foods, the use of nisin by incorporating it into food packaging materials is researched at a much smaller scale. The researchers in this field are still in full development, being specific to the type of product studied. The purpose of this study was to present recent results obtained as a result of using nisin as an antimicrobial agent in food packaging materials, with a focus on applications on products of animal origin. The findings showed that nisin incorporated in packaging materials led to a significant reduction in the bacterial load (the total viable count or inoculated strains), maintained product attributes (physical, chemical, and sensorial), and prolonged their shelf-life.
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9
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Chang Y, Xia S, Fei P, Feng H, Fan F, Liu Y, Qin L, Ma L, Song Q, Liu Y. Houttuynia cordata Thunb. crude extract inactivates Cronobacter sakazakii: Antibacterial components, antibacterial mechanism, and application as a natural disinfectant. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109467] [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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10
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Unveiling Antimicrobial and Antioxidant Compositional Differences between Dukkah and Za'atar via SPME-GCMS and HPLC-DAD. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27196471. [PMID: 36235006 PMCID: PMC9572683 DOI: 10.3390/molecules27196471] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/18/2022] [Revised: 09/19/2022] [Accepted: 09/26/2022] [Indexed: 11/09/2022]
Abstract
Interest in plant-based diets has been on the rise in recent years owing to the potential health benefits of their individual components and the notion that plant-based diets might reduce the incidence of several diseases. Egyptian dukkah and Syrian za’atar are two of the most historic and famous Middle Eastern herbal blends used for their anti-inflammatory, hypolipidemic, and antidiabetic effects. Headspace SPME-GCMS and HPLC-DAD were adopted for characterizing the aroma profile and phenolic compounds of both herbal blends, respectively. Further, vapor-phase minimum inhibitory concentration was employed for assessing each blend’s antibacterial potential, while their antioxidant potential was estimated via in vitro antioxidant assays. SPME headspace analysis indicated the abundance of ethers and monoterpene hydrocarbons, while HPLC revealed the presence of several phenolics including rosmarinic acid, ferulic acid, and rutin. Biological investigations affirmed that vapor-phase of the tested blends exhibited antibacterial activities against Gram-positive and Gram-negative pathogens, while the antioxidant potential of the blends was investigated and expressed as Trolox (125.15 ± 5.92 to 337.26 ± 13.84 μM T eq/mg) and EDTA (18.08 ± 1.62 to 51.69 41 ± 5.33 μM EDTA eq/mg) equivalent. The presented study offers the first insight into the chemical profile and biological activities of both dukkah and za’atar.
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11
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Cui B, Sun Y, Wang K, Liu Y, Fu H, Wang Y, Wang Y. Pasteurization mechanism on the cellular level of radio frequency heating and its possible non-thermal effect. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103026] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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12
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Xing M, Liu S, Yu Y, Guo L, Wang Y, Feng Y, Fei P, Kang H, Ali MA. Antibacterial Mode of Eucommia ulmoides Male Flower Extract Against Staphylococcus aureus and Its Application as a Natural Preservative in Cooked Beef. Front Microbiol 2022; 13:846622. [PMID: 35350615 PMCID: PMC8957902 DOI: 10.3389/fmicb.2022.846622] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2021] [Accepted: 02/10/2022] [Indexed: 12/05/2022] Open
Abstract
The research was conducted to elucidate the antibacterial performance and mode of action of Eucommia ulmoides male flower extract (EUMFE) against Staphylococcus aureus and its application as a natural preservative in cooked beef. The antibacterial activity was evaluated by determining the diameter of inhibition zone (DIZ), minimum inhibitory concentration (MIC), and minimum bactericide concentration (MBC). The changes in membrane potential, contents of bacterial DNA and protein, integrity and permeability of the cell membrane, and cell morphology were analyzed to reveal the possible mode of action. The effect of EUMFE on the counts of S. aureus, pH, color, total volatile basic nitrogen (TVB-N), and thiobarbituric acid reactive substances (TBARS) of the cooked beef stored at 4°C for 9 days were studied. The results showed that the DIZ, MIC, and MBC of EUMFE against S. aureus were 12.58 ± 0.23 mm, 40 mg/mL, and 80 mg/mL, respectively. The mode of action of EUMFE against S. aureus included hyperpolarization of cell membrane, decrease in bacterial DNA and protein contents, destruction of cell membrane integrity, increase in cell membrane permeability, and damage of cell morphology. After treatments with EUMFE, the growth of S. aureus and lipid oxidation in cooked beef were significantly inhibited (P < 0.05). The pH and TVB-N values of cooked beef treated with EUMFE were significantly reduced as compared to control group (P < 0.05). The color of cooked beef samples containing EUMFE showed decreased L* and b* values, and increased a* and ΔE* values. Therefore, our findings showed that EUMFE had a good antibacterial effect on S. aureus, and provided a theoretical basis for the application of EUMFE as a natural preservative in the preservation of cooked beef.
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Affiliation(s)
- Min Xing
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China.,Henan International Joint Laboratory of Food Green Processing and Quality Safety Control, Henan University of Science and Technology, Luoyang, China
| | - Shun Liu
- School of Zhang Zhongjing Health Care and Food, Nanyang Institute of Technology, Nanyang, China
| | - Yaping Yu
- Key Lab of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, China
| | - Ling Guo
- Key Lab of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, China
| | - Yao Wang
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China.,Henan International Joint Laboratory of Food Green Processing and Quality Safety Control, Henan University of Science and Technology, Luoyang, China
| | - Yage Feng
- School of Zhang Zhongjing Health Care and Food, Nanyang Institute of Technology, Nanyang, China
| | - Peng Fei
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China.,Henan International Joint Laboratory of Food Green Processing and Quality Safety Control, Henan University of Science and Technology, Luoyang, China.,School of Zhang Zhongjing Health Care and Food, Nanyang Institute of Technology, Nanyang, China
| | - Huaibing Kang
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China.,Henan International Joint Laboratory of Food Green Processing and Quality Safety Control, Henan University of Science and Technology, Luoyang, China
| | - Md Aslam Ali
- Department of Agro-Processing, Bangabandhu Sheikh Mujibur Rahman Agricultural University, Gazipur, Bangladesh
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You S, Xie Y, Zhuang X, Chen H, Qin Y, Cao J, Lan T. Effect of high antioxidant activity on bacteriostasis of lignin from sugarcane bagasse. Biochem Eng J 2022. [DOI: 10.1016/j.bej.2022.108335] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
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14
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Lin Y, Huang R, Sun X, Yu X, Xiao Y, Wang L, Hu W, Zhong T. The p-Anisaldehyde/β-cyclodextrin inclusion complexes as a sustained release agent: Characterization, storage stability, antibacterial and antioxidant activity. Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108561] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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15
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Li Q, Yu S, Han J, Wu J, You L, Shi X, Wang S. Synergistic antibacterial activity and mechanism of action of nisin/carvacrol combination against Staphylococcus aureus and their application in the infecting pasteurized milk. Food Chem 2022; 380:132009. [PMID: 35077986 DOI: 10.1016/j.foodchem.2021.132009] [Citation(s) in RCA: 33] [Impact Index Per Article: 16.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2021] [Revised: 11/14/2021] [Accepted: 12/14/2021] [Indexed: 11/04/2022]
Abstract
Synergistic antibacterial effect is a promising way to overcome the challenge of microbial contamination in food. In this study, we detected the synergistic interactions of nisin and carvacrol. The MIC of nisin and carvacrol against S. aureus were 60 and 125 μg/mL, respectively. The FICI and FBCI were 0.28125 and 0.09375, which suggested that the nisin/carvacrol combination presented synergistic antibacterial effect against S. aureus. The antibacterial activity of nisin/carvacrol combination was much higher than their individuals and the dose of antibacterials was obviously reduced. The combination could completely kill S. aureus within 8 h, accelerate the destruction of cell membrane, and inhibit formation of biofilm. Under the intervention of nisin, more CAR could enter cell to hunt intracellular targets, leading to an increase in intracellular antibacterial level. Besides, in the storage of pasteurized milk, the combinational treatment successfully inhibited microbial reproduction at 25 °C and 4 °C. Thus, the combination of nisin and carvacrol was a potential synergistic strategy for food preservation.
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Affiliation(s)
- Qingxiang Li
- College of Biological Science and Engineering, Fuzhou University, Fuzhou 350108, PR China
| | - Shuna Yu
- College of Biological Science and Engineering, Fuzhou University, Fuzhou 350108, PR China
| | - Jinzhi Han
- College of Biological Science and Engineering, Fuzhou University, Fuzhou 350108, PR China
| | - Jiulin Wu
- College of Biological Science and Engineering, Fuzhou University, Fuzhou 350108, PR China.
| | - Lijun You
- College of Biological Science and Engineering, Fuzhou University, Fuzhou 350108, PR China
| | - Xiaodan Shi
- College of Biological Science and Engineering, Fuzhou University, Fuzhou 350108, PR China
| | - Shaoyun Wang
- College of Biological Science and Engineering, Fuzhou University, Fuzhou 350108, PR China.
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16
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Lin Y, Huang R, Sun X, Yu X, Xiao Y, Wang L, Hu W, Zhong T. The p-Anisaldehyde/β-cyclodextrin inclusion complexes as fumigation agent for control of postharvest decay and quality of strawberry. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.108346] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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17
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Maintenance of Postharvest Quality and Reactive Oxygen Species Homeostasis of Pitaya Fruit by Essential Oil p-Anisaldehyde Treatment. Foods 2021; 10:foods10102434. [PMID: 34681482 PMCID: PMC8535685 DOI: 10.3390/foods10102434] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2021] [Revised: 10/09/2021] [Accepted: 10/10/2021] [Indexed: 11/17/2022] Open
Abstract
The performance of p-Anisaldehyde (PAA) for preserving pitaya fruit quality and the underpinning regulatory mechanism were investigated in this study. Results showed that PAA treatment significantly reduced fruit decay, weight loss and loss of firmness, and maintained higher content of total soluble solids, betacyanins, betaxanthins, total phenolics and flavonoids in postharvest pitaya fruits. Compared with control, the increase in hydrogen peroxide (H2O2) content and superoxide anion (O2•−) production was inhibited in fruit treated with PAA. Meanwhile, PAA significantly improved the activity of antioxidant enzymes superoxide dismutase (SOD), peroxidase (POD) and catalase (CAT). Moreover, PAA-treated pitaya fruit maintained higher ascorbic acid (AsA) and reduced-glutathione (GSH) content but lower dehydroascorbate (DHA) and oxidized glutathione (GSSG) content, thus sustaining higher ratio of AsA/DHA and GSH/GSSG. In addition, activities of ascorbate peroxidase (APX), glutathione reductase (GR), monodehydroascorbate reductase (MDHAR) and dehydrogenation ascorbic acid reductase (DHAR), as well as the expression of HpSOD, HpPOD, HpCAT, HpAPX, HpGR, HpDHAR and HpMDHAR, were enhanced after PAA treatment. The findings suggest that postharvest application of PAA may be a reliable method to control postharvest decay and preserve quality of harvested pitaya fruit by enhancing the antioxidant potential of the AsA-GSH cycle and activating an antioxidant defense system to alleviate reactive oxygen species (ROS) accumulation.
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18
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Che J, Chen X, Ouyang Q, Tao N. p-Anisaldehyde Exerts Its Antifungal Activity Against Penicillium digitatum and Penicillium italicum by Disrupting the Cell Wall Integrity and Membrane Permeability. J Microbiol Biotechnol 2020; 30:878-884. [PMID: 32160698 PMCID: PMC9728335 DOI: 10.4014/jmb.1911.11032] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2019] [Accepted: 03/06/2020] [Indexed: 12/15/2022]
Abstract
Penicillium digitatum and P. italicum are the two important postharvest pathogens in citrus, causing about 90% of the total loss of citrus fruit during storage and transportation. Natural fungicides such as essential oils have been widely used instead of chemical fungicides for preventing and controlling postharvest diseases. In this research, p-anisaldehyde exhibited a strong inhibitory effect on P. digitatum and P. italicum, with the minimum inhibitory concentration and minimum fungicidal concentration values of both being 2.00 μl/ml. Additionally, p-anisaldehyde visibly inhibited both the green mold and blue mold development of citrus fruits inoculated with P. digitatum and P. italicum. The mycelia morphologies of these pathogens were greatly altered, and the membrane permeability and cell wall integrity of mycelia were severely disrupted under p-anisaldehyde treatment. These results suggest that the antifungal activity of p-anisaldehyde against P. digitatum and P. italicum can be attributed to the disruption of the cell wall integrity.
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Affiliation(s)
- Jinxin Che
- School of Chemical Engineering, Xiangtan University, Xiangtan 405, Hunan, P.R. China,Postdoctoral Station of Chemical Engineering and Technology, Xiangtan University, Xiangtan 411105, Hunan, P.R. China
| | - Xiumei Chen
- School of Chemical Engineering, Xiangtan University, Xiangtan 405, Hunan, P.R. China
| | - Qiuli Ouyang
- School of Chemical Engineering, Xiangtan University, Xiangtan 405, Hunan, P.R. China
| | - Nengguo Tao
- School of Chemical Engineering, Xiangtan University, Xiangtan 405, Hunan, P.R. China,Corresponding author Phone: +86-731-58298173 Fax: +86-731-58293549 E-mail:
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19
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Zhang X, Sun X, Wu J, Wu Y, Wang Y, Hu X, Wang X. Berberine Damages the Cell Surface of Methicillin-Resistant Staphylococcus aureus. Front Microbiol 2020; 11:621. [PMID: 32411101 PMCID: PMC7198732 DOI: 10.3389/fmicb.2020.00621] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/26/2019] [Accepted: 03/19/2020] [Indexed: 11/13/2022] Open
Abstract
Methicillin-resistant Staphylococcus aureus (MRSA) is currently regarded as one of the most important drug-resistant pathogens causing nosocomial and community-acquired infections. Although berberine (BER) has shown anti-MRSA activity, the underlying mechanism is still unclear. In this study, the damage caused by BER on the cell surface of MRSA was systematically investigated by performing BER susceptibility test, determining K+ and alkaline phosphatase (ALP) release, detecting morphological alterations using scanning electron microscopy (SEM) and transmission electron microscopy (TEM), and ascertaining lipid profiles. The results showed that the minimum inhibitory concentration (MIC) of BER against MRSA252 was 128 μg/ml. Under the sub-MIC doses of BER, cell membrane permeability gradually increased in a dose-dependent manner, and 1 × MIC led to 43.8% higher K+ leakage and fourfold higher ALP secretion. The injuries on MRSA cell surface were further verified by SEM and TEM, and some cells displayed a doughnut-shaped structure. BER significantly altered the fatty acid species contents, including saturated fatty acids (C14:0, C15:0, C16:0, C18:0, and C20:0), and unsaturated fatty acids (C20:4, C20:1, and C18:1), indicating that BER compromised cell membrane integrity via lipid fluctuation. Thus, the findings of this study could help to unravel the molecular mechanism of BER against MRSA.
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Affiliation(s)
- Xiujuan Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China.,Key Laboratory of Quality and Standard Research of Traditional Chinese Medicine in Gansu Province, Gansu University of Traditional Chinese Medicine, Lanzhou, China
| | - Xiaoying Sun
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Jiaxin Wu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Yue Wu
- School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China
| | - Yali Wang
- Key Laboratory of Quality and Standard Research of Traditional Chinese Medicine in Gansu Province, Gansu University of Traditional Chinese Medicine, Lanzhou, China
| | - Xiaoqing Hu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China.,Key Laboratory of Quality and Standard Research of Traditional Chinese Medicine in Gansu Province, Gansu University of Traditional Chinese Medicine, Lanzhou, China.,International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, China
| | - Xiaoyuan Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China.,International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, China
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20
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Ibarra-Sánchez LA, El-Haddad N, Mahmoud D, Miller MJ, Karam L. Invited review: Advances in nisin use for preservation of dairy products. J Dairy Sci 2020; 103:2041-2052. [PMID: 31928749 DOI: 10.3168/jds.2019-17498] [Citation(s) in RCA: 68] [Impact Index Per Article: 17.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2019] [Accepted: 11/11/2019] [Indexed: 12/23/2022]
Abstract
Dairy product safety is a global public health issue that demands new approaches and technologies to control foodborne pathogenic microorganisms. Natural antimicrobial agents such as nisin can be added to control the growth of pathogens of concern in dairy foods, namely Listeria monocytogenes and Staphylococcus aureus. However, several factors affect the antimicrobial efficacy of nisin when directly added into the food matrix such as lack of stability at neutral pH, interaction with fat globules, casein, and divalent cations. To overcome these limitations, new and advanced strategies are discussed including nisin encapsulation technology, addition to active packaging, bioengineering, and combination with other antimicrobials. This review highlights advanced technologies with potential to expand and improve the use of nisin as a dairy preservative.
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Affiliation(s)
- Luis A Ibarra-Sánchez
- Department of Food Science and Human Nutrition, University of Illinois, Urbana 61801
| | - Nancy El-Haddad
- Department of Nursing and Health Sciences, Faculty of Nursing and Health Sciences, Notre Dame University-Louaize, Zouk Mosbeh, Lebanon PO Box: 72, Zouk Mikael, Lebanon
| | - Darine Mahmoud
- Department of Nursing and Health Sciences, Faculty of Nursing and Health Sciences, Notre Dame University-Louaize, Zouk Mosbeh, Lebanon PO Box: 72, Zouk Mikael, Lebanon
| | - Michael J Miller
- Department of Food Science and Human Nutrition, University of Illinois, Urbana 61801
| | - Layal Karam
- Department of Nursing and Health Sciences, Faculty of Nursing and Health Sciences, Notre Dame University-Louaize, Zouk Mosbeh, Lebanon PO Box: 72, Zouk Mikael, Lebanon.
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21
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Ge H, Zang Y, Cao Z, Ye X, Chen J. Rheological properties, textural and compound preservative of kelp recombination noodles. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108729] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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22
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Amato DN, Amato DV, Adewunmi Y, Mavrodi OV, Parsons KH, Swilley SN, Braasch DA, Walker WD, Mavrodi DV, Patton DL. Using Aldehyde Synergism To Direct the Design of Degradable Pro-Antimicrobial Networks. ACS APPLIED BIO MATERIALS 2018; 1:1983-1991. [DOI: 10.1021/acsabm.8b00500] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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23
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Amato DV, Amato DN, Blancett LT, Mavrodi OV, Martin WB, Swilley SN, Sandoz MJ, Shearer G, Mavrodi DV, Patton DL. A bio-based pro-antimicrobial polymer network via degradable acetal linkages. Acta Biomater 2018; 67:196-205. [PMID: 29269331 PMCID: PMC6064185 DOI: 10.1016/j.actbio.2017.12.016] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2017] [Revised: 11/28/2017] [Accepted: 12/12/2017] [Indexed: 11/19/2022]
Abstract
The synthesis of a fully degradable, bio-based, sustained release, pro-antimicrobial polymer network comprised of degradable acetals (PANDA) is reported. The active antimicrobial agent - p-anisaldehyde (pA) (an extract from star anise) - was converted into a UV curable acetal containing pro-antimicrobial monomer and subsequently photopolymerized into a homogenous thiol-ene network. Under neutral to acidic conditions (pH < 8), the PANDAs undergo surface erosion and exhibit sustained release of pA over 38 days. The release of pA from PANDAs was shown to be effective against both bacterial and fungal pathogens. From a combination of confocal microscopy and transmission electron microscopy, we observed that the released pA disrupts the cell membrane. Additionally, we demonstrated that PANDAs have minimal cytotoxicity towards both epithelial cells and macrophages. Although a model platform, these results point to promising pathways for the design of fully degradable sustained-release antimicrobial systems with potential applications in agriculture, pharmaceuticals, cosmetics, household/personal care, and food industries. STATEMENT OF SIGNIFICANCE With the increasing number of patients prescribed immunosuppressants coupled with the rise in antibiotic resistance - life-threatening microbial infections are a looming global threat. With limited success within the antibiotic pipeline, nature-based essential oils (EOs) are being investigated for their multimodal effectiveness against microbes. Despite the promising potential of EOs, difficulties in their encapsulation, limited water solubility, and high volatility limit their use. Various studies have shown that covalent attachment of these EO derivatives to polymers can mitigate these limitations. The current study presents the synthesis of a fully-degradable, sustained release, cytocompatible, pro-antimicrobial acetal network derived from p-anisaldehyde. This polymer network design provides a pathway toward application-specific EO releasing materials with quantitative encapsulation efficiencies, sustained release, and broad-spectrum antimicrobial activity.
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Affiliation(s)
- Douglas V Amato
- School of Polymer Science and Engineering, The University of Southern Mississippi, Hattiesburg, MS 39406, United States
| | - Dahlia N Amato
- School of Polymer Science and Engineering, The University of Southern Mississippi, Hattiesburg, MS 39406, United States
| | - Logan T Blancett
- Department of Biological Sciences, The University of Southern Mississippi, Hattiesburg, MS 39406, United States
| | - Olga V Mavrodi
- Department of Biological Sciences, The University of Southern Mississippi, Hattiesburg, MS 39406, United States
| | - William B Martin
- School of Polymer Science and Engineering, The University of Southern Mississippi, Hattiesburg, MS 39406, United States
| | - Sarah N Swilley
- School of Polymer Science and Engineering, The University of Southern Mississippi, Hattiesburg, MS 39406, United States
| | - Michael J Sandoz
- School of Polymer Science and Engineering, The University of Southern Mississippi, Hattiesburg, MS 39406, United States
| | - Glenmore Shearer
- Department of Biological Sciences, The University of Southern Mississippi, Hattiesburg, MS 39406, United States
| | - Dmitri V Mavrodi
- Department of Biological Sciences, The University of Southern Mississippi, Hattiesburg, MS 39406, United States
| | - Derek L Patton
- School of Polymer Science and Engineering, The University of Southern Mississippi, Hattiesburg, MS 39406, United States.
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24
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Kozak SM, Brown SRB, Bobak Y, D'Amico DJ. Control of Listeria monocytogenes in whole milk using antimicrobials applied individually and in combination. J Dairy Sci 2017; 101:1889-1900. [PMID: 29274970 DOI: 10.3168/jds.2017-13648] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2017] [Accepted: 10/31/2017] [Indexed: 01/28/2023]
Abstract
Dairy product recalls and dairy-related illnesses are often the result of contamination with Listeria monocytogenes, which can occur throughout the dairy production and supply chains. The use of antimicrobial compounds is one practical approach for controlling pathogen survival and growth in foods. The goal of this study was to use fluid milk as a model system to identify listeristatic or listericidal treatments that show promise for application in fluid milk and for further evaluation in other dairy products (e.g., cheese). Caprylic acid (CA), ε-polylysine (EPL), hydrogen peroxide, lauric arginate (LAE), and sodium caprylate (SC) were added individually or in combination to whole milk inoculated with L. monocytogenes at ˜4 log10 cfu/mL. Samples were stored at 7°C for 21 d, and L. monocytogenes counts were determined weekly. Inhibitory concentrations of LAE (800 mg/L) and EPL (100-400 mg/L), as well as SC and CA (3,200 mg/L each), were identified. The addition of EPL at 800 mg/L reduced L. monocytogenes counts by >3 log10 cfu/mL from initial inoculation levels after 21 d. Addition of hydrogen peroxide to milk reduced counts by >3 log10 cfu/mL from initial inoculation within 24 h (400 and 800 mg/L) or by d 7 (200 mg/L). Although the combinatory treatments of EPL + CA, EPL + LAE, and LAE + SC were characterized as indifferent, EPL + SC worked synergistically to reduce L. monocytogenes populations in milk over 21 d. Overall, these data identify potential antimicrobial treatments to control L. monocytogenes in milk and serve as a foundation for the continued development of antimicrobial controls for L. monocytogenes in dairy products.
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Affiliation(s)
- Sarah M Kozak
- Department of Animal Science, Cell Biology, University of Connecticut, Storrs 06269
| | - Stephanie R B Brown
- Department of Animal Science, Cell Biology, University of Connecticut, Storrs 06269
| | - Yustyna Bobak
- Department of Molecular and Cell Biology, University of Connecticut, Storrs 06269
| | - Dennis J D'Amico
- Department of Animal Science, Cell Biology, University of Connecticut, Storrs 06269.
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