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Bai X, Li X, Liu X, Xing Z, Su R, Wang Y, Xia X, Shi C. Antibacterial Effect of Eugenol on Shigella flexneri and Its Mechanism. Foods 2022; 11:foods11172565. [PMID: 36076751 PMCID: PMC9455010 DOI: 10.3390/foods11172565] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2022] [Revised: 08/19/2022] [Accepted: 08/23/2022] [Indexed: 11/16/2022] Open
Abstract
Shigella flexneri (Sh. flexneri), which can be found in food and the environment, is a widespread food-borne pathogen that causes human diarrhea termed “shigellosis”. In this study, eugenol, a natural active substance, was investigated for its antibacterial activity against Sh. flexneri. The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of eugenol against Sh. flexneri ATCC 12022 was 0.5 and 0.8 mg/mL. The growth curves and inhibitory effect in LB broth, PBS, vegetable juice, and minced pork showed that eugenol had a good activity against Sh. flexneri. Research findings indicated the superoxide dismutase activity of Sh. flexneri was inhibited after eugenol treatment, resulting in concentrations of intracellular reactive oxygen species and an increase in malondialdehyde. The flow cytometry analysis and field emission scanning electron microscopy results revealed obvious damage to cell membrane integrity and changes in the morphology of Sh. flexneri. In addition, the intracellular ATP concentration leaked from 0.5 μM to below 0.05 μM and the membrane potential showed a concentration-dependent depolarization after eugenol treatment. In summary, eugenol exerted strong antibacterial activity and has the potential to control Sh. flexneri in the food industry.
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Affiliation(s)
- Xiangyang Bai
- College of Food Science and Engineering, Northwest A&F University, Xianyang 712100, China
| | - Xuejiao Li
- College of Food Science and Engineering, Northwest A&F University, Xianyang 712100, China
| | - Xue Liu
- College of Food Science and Engineering, Northwest A&F University, Xianyang 712100, China
| | - Zeyu Xing
- College of Food Science and Engineering, Northwest A&F University, Xianyang 712100, China
| | - Ruiying Su
- College of Food Science and Engineering, Northwest A&F University, Xianyang 712100, China
| | - Yutang Wang
- College of Food Science and Engineering, Northwest A&F University, Xianyang 712100, China
| | - Xiaodong Xia
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116304, China
| | - Chao Shi
- College of Food Science and Engineering, Northwest A&F University, Xianyang 712100, China
- Correspondence: ; Tel.: +86-29-8709-2486; Fax: +86-29-8709-1391
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D'Souza C, Prabhakar Alva P, Karanth Padyana A, Karunasagar I, Karunasagar I, Kumar BK. Unveiling the acid stress response of clinical genotype Vibrio vulnificus isolated from the marine environments of Mangaluru coast, India. Can J Microbiol 2019; 65:681-690. [PMID: 31075207 DOI: 10.1139/cjm-2018-0700] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
Abstract
Gastric acidity is one of the earliest host defences faced by ingested organisms, and successful pathogens need to overcome this hurdle. The objective of this study was the systematic assessment of acid-stress response of Vibrio vulnificus isolated from coastal regions of Mangaluru. Acid-shock experiments were carried out at pH 4.0 and pH 4.5, with different experimental conditions expected to produce a varied acid response. Exposure to mild acid before the acid shock was favourable to the bacteria but was dependent on cell population and pH of the media and was independent of the strains tested. Lysine-dependent acid response was demonstrated with reference to the previously identified lysine decarboxylase system. Additionally, the results showed that inoculation into oysters provided some level of protection against acid stress. Increased expression of lysine/cadaverine genes was observed upon the addition of ground oyster and was confirmed by quantitative real-time PCR. The potential role of ornithine was analyzed with regard to acid stress, but no change in the survival pattern was observed. These findings highlight the physiology of bacteria in acid stress.
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Affiliation(s)
- Caroline D'Souza
- Division of Infectious Diseases, Nitte University Centre for Science Education and Research, Nitte (Deemed to be University), Deralakatte, Mangaluru 575018, Karnataka, India
| | - Prathiksha Prabhakar Alva
- Division of Infectious Diseases, Nitte University Centre for Science Education and Research, Nitte (Deemed to be University), Deralakatte, Mangaluru 575018, Karnataka, India
| | - Anupama Karanth Padyana
- Division of Infectious Diseases, Nitte University Centre for Science Education and Research, Nitte (Deemed to be University), Deralakatte, Mangaluru 575018, Karnataka, India
| | - Iddya Karunasagar
- Nitte (Deemed to be University), University Enclave, Medical Sciences Complex, Deralakatte, Mangaluru 575018, Karnataka, India
| | - Indrani Karunasagar
- Division of Infectious Diseases, Nitte University Centre for Science Education and Research, Nitte (Deemed to be University), Deralakatte, Mangaluru 575018, Karnataka, India
| | - Ballamoole Krishna Kumar
- Division of Infectious Diseases, Nitte University Centre for Science Education and Research, Nitte (Deemed to be University), Deralakatte, Mangaluru 575018, Karnataka, India
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Bae YM, Yoon JH, Kim JY, Lee SY. Identifying the mechanism ofEscherichia coliO157:H7 survival by the addition of salt in the treatment with organic acids. J Appl Microbiol 2017; 124:241-253. [DOI: 10.1111/jam.13613] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2017] [Revised: 07/30/2017] [Accepted: 08/03/2017] [Indexed: 11/29/2022]
Affiliation(s)
- Y.-M. Bae
- Department of Food Science and Technology; Chung-Ang University; Anseong-si Gyeonggi-do Korea
| | - J.-H. Yoon
- Department of Food Science and Technology; Chung-Ang University; Anseong-si Gyeonggi-do Korea
| | - J.-Y. Kim
- Department of Food Science and Technology; Chung-Ang University; Anseong-si Gyeonggi-do Korea
| | - S.-Y. Lee
- Department of Food Science and Technology; Chung-Ang University; Anseong-si Gyeonggi-do Korea
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Chiang ML, Chen HC, Wu C, Chen MJ. Effect of Acid Adaptation on the Environmental Stress Tolerance of Three Strains ofVibrio parahaemolyticus. Foodborne Pathog Dis 2014; 11:287-94. [DOI: 10.1089/fpd.2013.1641] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Affiliation(s)
- Ming-Lun Chiang
- Department of Tourism and Hospitality, Kainan University, Taoyuan, Taiwan
| | - Hsi-Chia Chen
- Food and Drug Administration, Ministry of Health and Welfare, Taipei, Taiwan
| | - Chieh Wu
- Department of Animal Science and Technology, National Taiwan University, Taipei, Taiwan
| | - Ming-Ju Chen
- Department of Animal Science and Technology, National Taiwan University, Taipei, Taiwan
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Fang SH, Lai YJ, Chou CC. The susceptibility of Streptococcus thermophilus 14085 to organic acid, simulated gastric juice, bile salt and disinfectant as influenced by cold shock treatment. Food Microbiol 2013; 33:55-60. [DOI: 10.1016/j.fm.2012.08.012] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2011] [Revised: 07/10/2012] [Accepted: 08/31/2012] [Indexed: 11/30/2022]
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Chiang ML, Chou CC, Chen HC, Tseng YT, Chen MJ. Adaptive Acid Tolerance Response ofVibrio parahaemolyticusas Affected by Acid Adaptation Conditions, Growth Phase, and Bacterial Strains. Foodborne Pathog Dis 2012; 9:734-40. [DOI: 10.1089/fpd.2011.1112] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Affiliation(s)
- Ming-Lun Chiang
- Department of Tourism and Hospitality, Kainan University, Taoyuan, Taiwan
| | - Cheng-Chun Chou
- Graduate Institute of Food Science and Technology, National Taiwan University, Taipei, Taiwan
| | - Hsi-Chia Chen
- Food and Drug Administration, Department of Health, Executive Yuan, Taipei, Taiwan
| | - Yu-Ting Tseng
- Department of Animal Science and Technology, National Taiwan University, Taipei, Taiwan
| | - Ming-Ju Chen
- Department of Animal Science and Technology, National Taiwan University, Taipei, Taiwan
- Center of Biotechnology, National Taiwan University, Taipei, Taiwan
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Velliou E, Van Derlinden E, Cappuyns A, Geeraerd A, Devlieghere F, Van Impe J. Heat inactivation of Escherichia coli K12 MG1655: Effect of microbial metabolites and acids in spent medium. J Therm Biol 2012. [DOI: 10.1016/j.jtherbio.2011.11.001] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Singla R, Ganguli A, Ghosh M. An effective combined treatment using malic acid and ozone inhibits Shigella spp. on sprouts. Food Control 2011. [DOI: 10.1016/j.foodcont.2010.12.012] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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Velliou E, Van Derlinden E, Cappuyns A, Nikolaidou E, Geeraerd A, Devlieghere F, Van Impe J. Towards the quantification of the effect of acid treatment on the heat tolerance of Escherichia coli K12 at lethal temperatures. Food Microbiol 2011; 28:702-11. [DOI: 10.1016/j.fm.2010.06.007] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2010] [Revised: 06/18/2010] [Accepted: 06/23/2010] [Indexed: 11/30/2022]
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11
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Sub-lethal heat treatment affects the tolerance of Cronobacter sakazakii BCRC 13988 to various organic acids, simulated gastric juice and bile solution. Int J Food Microbiol 2010; 144:280-4. [DOI: 10.1016/j.ijfoodmicro.2010.10.006] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2010] [Revised: 09/28/2010] [Accepted: 10/07/2010] [Indexed: 11/21/2022]
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Chang CH, Chiang ML, Chou CC. The effect of heat shock on the response of Cronobacter sakazakii to subsequent lethal stresses. Foodborne Pathog Dis 2010; 7:71-6. [PMID: 19821740 DOI: 10.1089/fpd.2009.0345] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Abstract
Cronobacter sakazakii, formerly Enterobacter sakazakii, has been implicated in a severe form of neonatal meningitis. In this study, C. sakazakii BCRC 13988 was first exposed to heat-shock treatment at 47 degrees C for 15 min. The heat-shocked C. sakazakii was subjected to several lethal challenges including low temperature (3 degrees C and -20 degrees C), pH 3.3, 15% ethanol, high osmotic pressure (tryptic soy broth + 75% sorbitol, a(w) 0.81), and drying. It was found that heat shock significantly (p < 0.05) enhanced the resistance of C. sakazakii to all the lethal stresses examined. After 60 min of exposure to 15% ethanol, the survival of the heat-shocked cells was approximately 752 times that of the nonshocked cells. Compared with the nonshocked C. sakazakii, the heat-shocked cells exhibited a 322- and 1.6-fold increase in survival after 7 days of exposure to -20 degrees C and 3 degrees C, respectively. A 48-fold increase in the survival was noted with the heat-shocked cells after 6 h of exposure to dry air (relative humidity 37%) at 25 degrees C, showing a survival of 0.00107% which is approximately 50-fold that of the control. After 36 h of exposure to the high osmotic stress environment, the survival of the heat-shocked C. sakazakii was found to be approximately 119 times that of the control cells. Finally, an increased survival of approximately 72 times that of the control cells was observed with the heat-shocked C. sakazakii after 60 min of challenge at pH 3.3.
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Affiliation(s)
- Chia-Hsiang Chang
- Graduate Institute of Food Science and Technology, National Taiwan University, Taipei, Taiwan
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MALHEIROS P, BRANDELLI A, NOREÑA C, TONDO E. ACID AND THERMAL RESISTANCE OF ASALMONELLA ENTERITIDISSTRAIN INVOLVED IN SEVERAL FOODBORNE OUTBREAKS. J Food Saf 2009. [DOI: 10.1111/j.1745-4565.2009.00158.x] [Citation(s) in RCA: 27] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Cañamás TP, Viñas I, Abadias M, Usall J, Torres R, Teixidó N. Acid tolerance response induced in the biocontrol agent Pantoea agglomerans CPA-2 and effect on its survival ability in acidic environments. Microbiol Res 2007; 164:438-50. [PMID: 17475457 DOI: 10.1016/j.micres.2007.02.007] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2007] [Revised: 02/22/2007] [Accepted: 02/23/2007] [Indexed: 01/15/2023]
Abstract
The aim of this work was to optimize acid stress conditions for induction of acid tolerance response (ATR) in the biocontrol agent Pantoea agglomerans and study the effect of ATR induced on the ability to survive under acidic conditions. Initially, Pantoea agglomerans was grown in mild acidic conditions (pH 6.0, 5.5, 5.0 and 4.0) in order to induce ATR. The highest ATR was induced at initial pH of 5 using malic or citric acid. A first in vitro experiment was carried out. Thus, basal liquid medium at different pHs (3.0, 3.5, 4.0 and non-acidified) were then inoculated with acid-adapted and non-adapted inocula of P. agglomerans and survivals were examined during incubation at 25 or 4 degrees C. It was found that acid adaptation enhanced the survivals of Pantoea agglomerans CPA-2 cells at pH levels at which the cells were unable to grow (<3.5 and 4.0, at 25 and 4 degrees C, respectively). In contrast, in pH levels at which the cells were able to grow (pH 4.0 at 25 degrees C and non-acidified medium at 25 and 4 degrees C) no-differences were found between adapted and non-adapted cells. In in vivo tests, adapted and non-adapted cells were inoculated in wounds on mandarins and pome fruits. No differences were found between adapted and non-adapted cells and biocontrol efficacy was maintained. The present study demonstrated that exposure of Pantoea agglomerans to mild acidic conditions could induce acid resistance in this biocontrol agent.
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Affiliation(s)
- T P Cañamás
- Postharvest, CeRTA, IRTA, Centre UdL-IRTA, 191 Rovira Roure Avenue, 25198 Lleida, Catalonia, Spain.
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Edelson-Mammel S, Porteous M, Buchanan R. Acid Resistance of Twelve Strains of Enterobacter sakazakii, and the Impact of Habituating the Cells to an Acidic Environment. J Food Sci 2006. [DOI: 10.1111/j.1750-3841.2006.00101.x] [Citation(s) in RCA: 39] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Survival of E. coli O157:H7 Staphylococcus aureus, Shigella flexneri and Salmonella spp. in fermenting `Borde', a traditional Ethiopian beverage. Food Control 2005. [DOI: 10.1016/j.foodcont.2004.01.011] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Tetteh GL, Sefa-Dedeh SK, Phillips RD, Beuchat LR. Survival and growth of acid-adapted and unadapted Shigella flexneri in a traditional fermented Ghanaian weaning food as affected by fortification with cowpea. Int J Food Microbiol 2004; 90:189-95. [PMID: 14698100 DOI: 10.1016/s0168-1605(03)00301-5] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
Abstract
Shigellae are among the major causes of diarrheal diseases in infants and young children in developing countries. We conducted a study to determine the effect of fermentation of corn and corn/cowpea doughs used to prepare a traditional weaning porridge on the survival and growth characteristics of acid-adapted and unadapted Shigella flexneri. Porridges were prepared from doughs fermented for 0, 24, and 48 h at 30 degrees C. Four-strain mixtures of acid-adapted and unadapted S. flexneri cells were separately inoculated (10(4)-10(5) and 10(6)-10(7) cfu/ml) into porridges made from unfermented (pH 5.74-6.05) and fermented (pH 4.07-4.38) doughs. Viability of acid-adapted cells was retained at higher levels in porridge made from fermented dough, compared to unfermented dough, regardless of composition of the porridge or incubation temperature. Cells inoculated into the porridges containing fermented dough were not detected (<1 cfu/ml) within 4 h at 48 degrees C. Results indicate that prior exposure of cells to acid stress renders them more resistant to subsequent acidic conditions. The addition of cowpea flour to corn dough followed by fermentation had little effect on the survival of S. flexneri in porridges made from the dough.
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Affiliation(s)
- Gloria L Tetteh
- Center for Food Safety, University of Georgia, Griffin, GA 30223-1797, USA
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