EVALUATION FOR ANTIBACTERIAL EFFECTS OF VOLATILE FLAVORS FROM CHRYSANTHEMUM INDICUM AGAINST FOOD-BORNE PATHOGENS AND FOOD SPOILAGE BACTERIA

Multidrug-Resistant Bacteria: Their Mechanism of Action and Prophylaxis

In the present scenario, resistance to antibiotics is one of the crucial issues related to public health. Earlier, such resistance to antibiotics was limited to nosocomial infections, but it has now become a common phenomenon. Several factors, like extensive development, overexploitation of antibiotics, excessive application of broad-spectrum drugs, and a shortage of target-oriented antimicrobial drugs, could be attributed to this condition. Nowadays, there is a rise in the occurrence of these drug-resistant pathogens due to the availability of a small number of effective antimicrobial agents. It has been estimated that if new novel drugs are not discovered or formulated, there would be no effective antibiotic available to treat these deadly resistant pathogens by 2050. For this reason, we have to look for the formulation of some new novel drugs or other options or substitutes to treat such multidrug-resistant microorganisms (MDR). The current review focuses on the evolution of the most common multidrug-resistant bacteria and discusses how these bacteria escape the effects of targeted antibiotics and become multidrug resistant. In addition, we also discuss some alternative mechanisms to prevent their infection as well.

Essential Oils and Mono/bi/tri-Metallic Nanocomposites as Alternative Sources of Antimicrobial Agents to Combat Multidrug-Resistant Pathogenic Microorganisms: An Overview

Over the past few decades, many pathogenic bacteria have become resistant to existing antibiotics, which has become a threat to infectious disease control worldwide. Hence, there has been an extensive search for new, efficient, and alternative sources of antimicrobial agents to combat multidrug-resistant pathogenic microorganisms. Numerous studies have reported the potential of both essential oils and metal/metal oxide nanocomposites with broad spectra of bioactivities including antioxidant, anticancer, and antimicrobial attributes. However, only monometallic nanoparticles combined with essential oils have been reported on so far with limited data. Bi- and tri-metallic nanoparticles have attracted immense attention because of their diverse sizes, shapes, high surface-to-volume ratios, activities, physical and chemical stability, and greater degree of selectivity. Combination therapy is currently blooming and represents a potential area that requires greater attention and is worthy of future investigations. This review summarizes the synergistic effects of essential oils with other antimicrobial combinations such as mono-, bi-, and tri-metallic nanocomposites. Thus, the various aspects of this comprehensive review may prove useful in the development of new and alternative therapeutics against antibiotic resistant pathogens in the future.

Antibacterial activity of jalapeño pepper (Capsicum annuum var. annuum) extract fractions against select foodborne pathogens

Capsicum annuum fruits have been investigated for antimicrobial activity in a number of studies. Capsaicin or other cinnamic acid pathway intermediates are often suggested to be the antimicrobial component, however there are conflicting results. No research has specifically fractionated jalapeño pepper (Capsicum annuum var. annuum) extract to isolate and identify compound(s) responsible for inhibition. In this study, fractions were collected from jalapeño pepper extracts using reverse‐phase HPLC and tested for antibacterial activity using the disk diffusion method. Following initial fractionation, two fractions (E and F) displayed antibacterial activity against all three pathogens (p > .05). Commercial standards were screened to determine when they elude and it was found that capsaicin elutes at the same time as fraction E. Fractions E and F were subject to further HPLC fractionation and antibacterial analysis using two methods. The only fraction to display clear inhibition using both was fraction E1, inhibiting the growth of L. monocytogenes. Fraction E1 was analyzed using HPLC‐MS. The resulting mass spectra revealed fraction E1 contained compounds belonging to a group of C. annuum‐specific compounds known as capsianosides. Limited research is available on antibacterial activity of capsianosides, and a pure commercial standard is not available. In order to confirm the potential antimicrobial activity of the compound(s) isolated, methods need to be developed to isolate and purify capsianosides specifically from jalapeño peppers.

Plant essential oils as active antimicrobial agents

Essential oils derived from plants have been recognized for decades to exhibit biological activities, including antioxidant, anticancer, and antimicrobial attributes. Antimicrobial activities of these natural plant materials have been intensively explored in recent years, mainly in response to the overwhelming concern of consumers over the safety of synthetic food additives. Gram-negative organisms are believed to be slightly less sensitive to essential oils than Gram-positive bacteria. Generally, a higher concentration is required to obtain the same efficacy in foods than in synthetic media. The combinations of different types of essential oils or with other food additives have been found to potentially exhibit synergistic if not additive effects. This suggests a cost-efficient and wholesome alternative to both food industry and consumers, at the same time adhering to the hurdle technology in inhibiting proliferation of foodborne pathogens. This review aims to examine the conventional methods commonly used for assessment of antimicrobial activities of essential oils and phytochemicals, the use of these substances as antimicrobials in food products, factors that affect their efficacy, synergism between components or with available food preservatives as well as the challenges and future directions of using essential oils and phytochemicals as natural food preservatives.

Antimicrobial and Biofilm Effects of Herbs Used in Traditional Chinese Medicine

Of the twenty-two components of tea decoctions commonly used to treat infections, only Scutellaria, Taraxacum, Tussilago and Glycyrrhiza exhibited antimicrobial activity. The activity, when present, was organism specific, i.e., anti- Staphylococcus aureus, including anti-MRSA activity under aerobic and/or anaerobic conditions. However, with the exception of Scutellaria, sub-inhibitory concentrations of the herbs exhibited a pattern of inducing enhanced production of biofilm.