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Ma M, Li A, Feng J, Wang Z, Jia Y, Ma X, Ning Y. Antifungal mechanism of Lactiplantibacillus plantarum P10 against Aspergillus niger and its in-situ biopreservative application in Chinese steamed bread. Food Chem 2024; 449:139181. [PMID: 38581786 DOI: 10.1016/j.foodchem.2024.139181] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/26/2023] [Revised: 03/22/2024] [Accepted: 03/27/2024] [Indexed: 04/08/2024]
Affiliation(s)
- Mengge Ma
- College of Food and Biology, Hebei University of Science and Technology, Shijiazhuang 050018, China
| | - Ao Li
- College of Food and Biology, Hebei University of Science and Technology, Shijiazhuang 050018, China
| | - Jin Feng
- College of Food and Biology, Hebei University of Science and Technology, Shijiazhuang 050018, China
| | - Zhixin Wang
- College of Food and Biology, Hebei University of Science and Technology, Shijiazhuang 050018, China
| | - Yingmin Jia
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, 100048, China
| | - Xinying Ma
- Hebei Inatural Biotech Co., Ltd, Shijiazhuang 050800, China
| | - Yawei Ning
- College of Food and Biology, Hebei University of Science and Technology, Shijiazhuang 050018, China.
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Xia R, Xiao H, Xu M, Hou L, Han Y, Zhou Z. Insight into the inhibitory activity and mechanism of bovine cathelicidin BMAP 27 against Salmonella Typhimurium. Microb Pathog 2024; 187:106540. [PMID: 38190945 DOI: 10.1016/j.micpath.2024.106540] [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: 11/01/2023] [Revised: 12/29/2023] [Accepted: 01/05/2024] [Indexed: 01/10/2024]
Abstract
This study synthesized an antimicrobial peptide based on the bovine cathelicidin BMAP 27 sequence. It was found to have a broad spectrum of antibacterial activity, with exceptionally high activity against Salmonella. However, the antibacterial mechanism of BMAP 27 against Salmonella remains unclear. The minimum inhibitory concentrations (MIC) and minimum bactericidal concentrations (MBC) of BMAP 27 against Salmonella enterica serovar Typhimurium were determined to be 2 μM and 4 μM, respectively. After treatment with 2 MIC of BMAP 27, the absorbance of DNA in centrifugal supernatant increased from 0.244 to 1.464, and that of protein rose from 0.174 to 0.774, respectively. BMAP 27 has compromised the cell membrane as observed through field emission scanning electron microscope (FESEM) and transmission electron microscopy (TEM), and confirmed by the propidium iodide (PI) test. The alkaline phosphatase (AKP) enzyme activity in the supernatant of the 2 MIC treatment group was 2.15 times higher than the control group, indicating extracellular membrane damage. BMAP 27 treatment increased intracellular ROS levels as tested by dichlorofluorescein diacetate (DCFH) staining. DNA interaction analysis revealed that BMAP 27 has a binding affinity towards DNA, causing its characteristic bands to disappear and peak intensity at 260 nm to reduce. Molecular docking identified its potential binding mode with DNA. The crystal violet biofilm staining results demonstrated that BMAP 27 inhibited S. Typhimurium biofilm formation by 43.1 % and cleared mature biofilms by 53.62 %. Confocal Laser scanning electron microscopy (CLSM) observed that BMAP 27 could kill bacteria within the biofilm and dislodge bacteria from the surface of glasses. Swimming tests identified that the motor capacity of S. Typhimurium was diminished by BMAP 27. By counting the total bacteria, BMAP 27 was revealed to exert bacteriostatic effects in chilled pork and orange juice, which might provide a basis for its application in the inhibition of Salmonella.
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Affiliation(s)
- Rui Xia
- Department of Food Science and Technology, School of Chemical Engineering & Technology, Tianjin University, Tianjin, 300350, China
| | - Huazhi Xiao
- Department of Food Science and Technology, School of Chemical Engineering & Technology, Tianjin University, Tianjin, 300350, China
| | - Min Xu
- Department of Food Science and Technology, School of Chemical Engineering & Technology, Tianjin University, Tianjin, 300350, China
| | - Luying Hou
- Department of Food Science and Technology, School of Chemical Engineering & Technology, Tianjin University, Tianjin, 300350, China
| | - Ye Han
- Department of Food Science and Technology, School of Chemical Engineering & Technology, Tianjin University, Tianjin, 300350, China
| | - Zhijiang Zhou
- Department of Food Science and Technology, School of Chemical Engineering & Technology, Tianjin University, Tianjin, 300350, China.
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Vepštaitė-Monstavičė I, Ravoitytė B, Būdienė J, Valys A, Lukša J, Servienė E. Essential Oils of Mentha arvensis and Cinnamomum cassia Exhibit Distinct Antibacterial Activity at Different Temperatures In Vitro and on Chicken Skin. Foods 2023; 12:3938. [PMID: 37959057 PMCID: PMC10647671 DOI: 10.3390/foods12213938] [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: 10/06/2023] [Revised: 10/23/2023] [Accepted: 10/26/2023] [Indexed: 11/15/2023] Open
Abstract
The bacterial contamination of meat is a global concern, especially for the risk of Salmonella infection that can lead to health issues. Artificial antibacterial compounds used to preserve fresh meat can have negative health effects. We investigated the potential of natural essential oils (EOs), namely Mentha arvensis (mint) and Cinnamomum cassia (cinnamon) EOs, to prevent contamination of the food pathogen, Salmonella enterica subsp. enterica serotype Typhimurium, in vitro and on chicken skin. The gas chromatography-mass spectrometry (GC-MS) technique was used to determine the compositions of mint EO (MEO) and cinnamon EO (CEO); the most abundant compound in MEO was menthol (68.61%), and the most abundant compound was cinnamaldehyde (83.32%) in CEO. The antibacterial activity of MEO and CEO were examined in vapor and direct contact with S. typhimurium at temperatures of 4 °C, 25 °C, and 37 °C. The minimal inhibitory concentration at 37 °C for MEO and CEO reached 20.83 µL/mL, and the minimal bactericidal concentration of CEO was the same, while for MEO, it was two-fold higher. We report that in most tested conditions in experiments performed in vitro and on chicken skin, CEO exhibits a stronger antibacterial effect than MEO. In the vapor phase, MEO was more effective against S. typhimurium than CEO at 4 °C. In direct contact, the growth of S. typhimurium was inhibited more efficiently by MEO than CEO at small concentrations and a longer exposure time at 37 °C. The exploration of CEO and MEO employment for the inhibition of Salmonella bacteria at different temperatures and conditions expands the possibilities of developing more environment- and consumer-friendly antibacterial protection for raw meat.
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Affiliation(s)
| | - Bazilė Ravoitytė
- Laboratory of Genetics, Nature Research Centre, 08412 Vilnius, Lithuania; (I.V.-M.); (A.V.); (J.L.)
| | - Jurga Būdienė
- Laboratory of Chemical and Behavioural Ecology, Nature Research Centre, 08412 Vilnius, Lithuania;
| | - Algirdas Valys
- Laboratory of Genetics, Nature Research Centre, 08412 Vilnius, Lithuania; (I.V.-M.); (A.V.); (J.L.)
| | - Juliana Lukša
- Laboratory of Genetics, Nature Research Centre, 08412 Vilnius, Lithuania; (I.V.-M.); (A.V.); (J.L.)
| | - Elena Servienė
- Laboratory of Genetics, Nature Research Centre, 08412 Vilnius, Lithuania; (I.V.-M.); (A.V.); (J.L.)
- Department of Chemistry and Bioengineering, Vilnius Gediminas Technical University, 10223 Vilnius, Lithuania
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do Nascimento A, Toneto LC, Lepaus BM, Valiati BS, Faria-Silva L, de São José JFB. Effect of Edible Coatings of Cassava Starch Incorporated with Clove and Cinnamon Essential Oils on the Shelf Life of Papaya. MEMBRANES 2023; 13:772. [PMID: 37755194 PMCID: PMC10534760 DOI: 10.3390/membranes13090772] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/10/2023] [Revised: 08/07/2023] [Accepted: 08/20/2023] [Indexed: 09/28/2023]
Abstract
Applying edible coatings added with plant essential oils is a strategy used to delay ripening processes in climacteric fruits such as papaya. Formulations comprising 3% or 4% cassava starch (w/v), added with clove or cinnamon essential oils (2 mL/L), were tested for microbial inhibition (in vitro) purposes. Moreover, these fruits' physicochemical and microbiological aspects were assessed at 25 °C, for 12 days. Slight variations in pH and Brix values were observed during storage. On the other hand, there were no significant variations in carotenoid contents over storage time. The papaya fruits' coating contributed to reducing their weight loss from 40.66% (uncoated sample) to 24.10% on the 12th storage day, as well as delayed changes often observed during the ripening process. The 4% cassava starch coatings added with essential oils were more efficient in reducing microbiological levels. The herein proposed treatments reduced aerobic mesophilic bacteria, as well as molds and yeast counts, by 1.48 and 1.95 log CFU/g, on average, respectively, in comparison to the control sample. The assessed microorganism counts were higher in the uncoated sample than in the coated papaya fruits, after 12 days of storage. Thus, the tested coatings can potentially delay the emergence of post-harvest changes; consequently, they can help improve the quality of papaya fruits and extend their shelf life.
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Affiliation(s)
- Allisson do Nascimento
- Graduation in Nutrition, Department of Integrated Health Education, Federal University of Espírito Santo, Vitória 29040-090, ES, Brazil
| | - Letícia Crestan Toneto
- Graduation in Nutrition, Department of Integrated Health Education, Federal University of Espírito Santo, Vitória 29040-090, ES, Brazil
| | - Bárbara Morandi Lepaus
- Postgraduation Program in Nutrition and Health, Department of Integrated Health Education, Federal University of Espírito Santo, Vitória 29040-090, ES, Brazil; (B.M.L.); (B.S.V.)
| | - Bárbara Santos Valiati
- Postgraduation Program in Nutrition and Health, Department of Integrated Health Education, Federal University of Espírito Santo, Vitória 29040-090, ES, Brazil; (B.M.L.); (B.S.V.)
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Hu S, Li X, Xiong Q. The Combination of Corona Discharge Plasma and ε-Polylysine for the Inactivation of Serratia liquefaciens. J Food Prot 2023; 86:100078. [PMID: 37295216 DOI: 10.1016/j.jfp.2023.100078] [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: 11/15/2022] [Revised: 03/06/2023] [Accepted: 03/13/2023] [Indexed: 03/18/2023]
Abstract
The purpose of the study was to investigate the mechanism of inactivation of Serratia liquefaciens by different treatments, namely corona discharge plasma (CDP), ε-polylysine (ε-PL), and corona discharge plasma combined with ε-polylysine (CDP plus ε-PL). The results showed that the combined treatment of CDP and ε-PL exhibited significant antibacterial effects. The total number of colonies of S. liquefaciens dropped by 0.49 log CFU/mL following 4 min of CDP treatment, 4MIC ε-PL treatment for 6 h alone decreased the amounts of colonies by 2.11 log CFU/mL, and 6 h of treatment with 4MIC ε-PL after the bacterium was treated with CDP could decrease the number of colonies by 6.77 log CFU/mL. Scanning electron microscopy images showed that the combined treatment of CDP and ε-PL caused the most serious damage to the cell morphology. Electrical conductivity, nucleic acid, and PI staining indicated that the combined treatment dramatically enhanced the permeability of the cell membrane. In addition, the combined treatment led to a significant decrease in SOD and POD enzyme activities in S. liquefaciens, which prevented energy metabolism. Finally, the determination of free and intracellular ε-PL concentrations confirmed that the treatment of CDP could cause the bacteria to bind more ε-PL and exert more significant bacterial inhibition. Therefore, CDP and ε-PL had a synergistic effect in the inhibition of S. liquefaciens.
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Affiliation(s)
- Sijia Hu
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211800, China
| | - Xinfu Li
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211800, China
| | - Qiang Xiong
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211800, China.
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Zhou G, Wang Q, Wang Y, Wen X, Peng H, Peng R, Shi Q, Xie X, Li L. Outer Membrane Porins Contribute to Antimicrobial Resistance in Gram-Negative Bacteria. Microorganisms 2023; 11:1690. [PMID: 37512863 PMCID: PMC10385648 DOI: 10.3390/microorganisms11071690] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2023] [Revised: 06/21/2023] [Accepted: 06/23/2023] [Indexed: 07/30/2023] Open
Abstract
Gram-negative bacteria depend on their cell membranes for survival and environmental adaptation. They contain two membranes, one of which is the outer membrane (OM), which is home to several different outer membrane proteins (Omps). One class of important Omps is porins, which mediate the inflow of nutrients and several antimicrobial drugs. The microorganism's sensitivity to antibiotics, which are predominantly targeted at internal sites, is greatly influenced by the permeability characteristics of porins. In this review, the properties and interactions of five common porins, OmpA, OmpC, OmpF, OmpW, and OmpX, in connection to porin-mediated permeability are outlined. Meanwhile, this review also highlighted the discovered regulatory characteristics and identified molecular mechanisms in antibiotic penetration through porins. Taken together, uncovering porins' functional properties will pave the way to investigate effective agents or approaches that use porins as targets to get rid of resistant gram-negative bacteria.
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Affiliation(s)
- Gang Zhou
- Key Laboratory of Agricultural Microbiomics and Precision Application (MARA), Guangdong Provincial Key Laboratory of Microbial Culture Collection and Application, Key Laboratory of Agricultural Microbiome (MARA), State Key Laboratory of Applied Microbiology Southern China, Institute of Microbiology, Guangdong Academy of Sciences, Guangzhou 510070, China
| | - Qian Wang
- Key Laboratory of Agricultural Microbiomics and Precision Application (MARA), Guangdong Provincial Key Laboratory of Microbial Culture Collection and Application, Key Laboratory of Agricultural Microbiome (MARA), State Key Laboratory of Applied Microbiology Southern China, Institute of Microbiology, Guangdong Academy of Sciences, Guangzhou 510070, China
| | - Yingsi Wang
- Key Laboratory of Agricultural Microbiomics and Precision Application (MARA), Guangdong Provincial Key Laboratory of Microbial Culture Collection and Application, Key Laboratory of Agricultural Microbiome (MARA), State Key Laboratory of Applied Microbiology Southern China, Institute of Microbiology, Guangdong Academy of Sciences, Guangzhou 510070, China
| | - Xia Wen
- Key Laboratory of Agricultural Microbiomics and Precision Application (MARA), Guangdong Provincial Key Laboratory of Microbial Culture Collection and Application, Key Laboratory of Agricultural Microbiome (MARA), State Key Laboratory of Applied Microbiology Southern China, Institute of Microbiology, Guangdong Academy of Sciences, Guangzhou 510070, China
| | - Hong Peng
- Key Laboratory of Agricultural Microbiomics and Precision Application (MARA), Guangdong Provincial Key Laboratory of Microbial Culture Collection and Application, Key Laboratory of Agricultural Microbiome (MARA), State Key Laboratory of Applied Microbiology Southern China, Institute of Microbiology, Guangdong Academy of Sciences, Guangzhou 510070, China
| | - Ruqun Peng
- Key Laboratory of Agricultural Microbiomics and Precision Application (MARA), Guangdong Provincial Key Laboratory of Microbial Culture Collection and Application, Key Laboratory of Agricultural Microbiome (MARA), State Key Laboratory of Applied Microbiology Southern China, Institute of Microbiology, Guangdong Academy of Sciences, Guangzhou 510070, China
| | - Qingshan Shi
- Key Laboratory of Agricultural Microbiomics and Precision Application (MARA), Guangdong Provincial Key Laboratory of Microbial Culture Collection and Application, Key Laboratory of Agricultural Microbiome (MARA), State Key Laboratory of Applied Microbiology Southern China, Institute of Microbiology, Guangdong Academy of Sciences, Guangzhou 510070, China
| | - Xiaobao Xie
- Key Laboratory of Agricultural Microbiomics and Precision Application (MARA), Guangdong Provincial Key Laboratory of Microbial Culture Collection and Application, Key Laboratory of Agricultural Microbiome (MARA), State Key Laboratory of Applied Microbiology Southern China, Institute of Microbiology, Guangdong Academy of Sciences, Guangzhou 510070, China
| | - Liangqiu Li
- Key Laboratory of Agricultural Microbiomics and Precision Application (MARA), Guangdong Provincial Key Laboratory of Microbial Culture Collection and Application, Key Laboratory of Agricultural Microbiome (MARA), State Key Laboratory of Applied Microbiology Southern China, Institute of Microbiology, Guangdong Academy of Sciences, Guangzhou 510070, China
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Li C, Xu Z, Chen W, Zhou C, Wang C, Wang M, Liang J, Wei P. The Use of Star Anise-Cinnamon Essential Oil as an Alternative Antibiotic in Prevention of Salmonella Infections in Yellow Chickens. Antibiotics (Basel) 2022; 11:1579. [PMID: 36358233 PMCID: PMC9686846 DOI: 10.3390/antibiotics11111579] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2022] [Revised: 11/05/2022] [Accepted: 11/07/2022] [Indexed: 03/05/2024] Open
Abstract
Salmonella is capable of harming human and animal health, and its multidrug resistance (MDR) has always been a public health problem. In addition, antibiotic-free or antibiotic-reduced policies have been implemented in poultry production. Therefore, the search for antibiotic alternatives is more urgent than ever before. The aim of this study was to assess the antibacterial activity of star anise-cinnamon essential oil (SCEO) in vitro and its prophylactic effect against the infections of Salmonella pullorum, Salmonella give, and Salmonella kentucky in vivo. The results demonstrated that SCEO is effective against Salmonella pullorum, Salmonella give, and Salmonella kentucky in vitro. Supplementation with SCEO could significantly decrease the infections of Salmonella pullorum and Salmonella give, whereas it could slightly but not significantly decrease the infection of Salmonella kentucky, while also significantly alleviating the body weight (BW) loss caused by the infections of Salmonella pullorum, Salmonella give, and Salmonella kentucky in Yellow chickens. The SCEO had the best prophylactic effect against the infection of Salmonella give in Yellow chickens, followed by the infection of Salmonella pullorum and the infection of Salmonella kentucky. The SCEO, used as an antibiotic alternative, could be an effective prevention strategy against the infections of Salmonella pullorum, Salmonella give, and Salmonella kentucky in Yellow chickens.
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Affiliation(s)
- Changcheng Li
- Institute for Poultry Science and Health, Guangxi University, Nanning 530004, China
| | - Ziheng Xu
- School of Public Health and Management, Guang University of Chinese Medical, Nanning 530200, China
| | - Wenyan Chen
- Institute for Poultry Science and Health, Guangxi University, Nanning 530004, China
| | - Chenyu Zhou
- Institute for Poultry Science and Health, Guangxi University, Nanning 530004, China
| | - Can Wang
- Institute for Poultry Science and Health, Guangxi University, Nanning 530004, China
| | - Min Wang
- Institute for Poultry Science and Health, Guangxi University, Nanning 530004, China
| | - Jingzhen Liang
- Institute for Poultry Science and Health, Guangxi University, Nanning 530004, China
| | - Ping Wei
- Institute for Poultry Science and Health, Guangxi University, Nanning 530004, China
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