1
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Yuan D, Du J, Xin M, Bai G, Zhang C, Liu G. Influence of myoglobin on the antibacterial activity of carvacrol and the binding mechanism between the two compounds. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:1063-1073. [PMID: 37743570 DOI: 10.1002/jsfa.13005] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/28/2023] [Revised: 06/30/2023] [Accepted: 09/25/2023] [Indexed: 09/26/2023]
Abstract
BACKGROUND Myoglobin (MB), a pigmentation protein, can adversely affect the antibacterial activity of carvacrol (CAR) and weaken its bacteriostasis effect. This study aimed to clarify the influence of MB on the antibacterial activity of CAR and ascertain the mechanism involved in the observed influence, especially the interaction between the two compounds. RESULTS Microbiological analysis indicated that the presence of MB significantly suppressed the antibacterial activity of CAR against Listeria monocytogenes. Ultraviolet-visible spectrometry and fluorescence spectroscopic analysis confirmed the interaction between CAR and MB. The stoichiometric number was determined as ~0.7 via double logarithmic Stern-Volmer equation analysis, while thermodynamic analysis showed that the conjugation of the two compounds occurred as an exothermal reaction (ΔH° = -32.3 ± 11.4 kJ mol-1 and ΔS° = -75 J mol-1 K-1 ). Circular dichroism, Fourier transform infrared spectroscopy and nuclear magnetic resonance spectroscopy showed hydrogen bonding in the carvacrol-myoglobin complex (CAR-MB). Molecular docking analysis confirmed that amino acid residues, including GLY80 and HIS82, were most likely to form hydrogen bonds with CAR, while hydrogen bonds represented the main driving force for CAR-MB formation. CONCLUSION CAR antibacterial activity was significantly inhibited by the presence of MB in the environment due to the notable reduction in the effective concentration of CAR caused by CAR-MB formation. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Dongdong Yuan
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, School of Food and Health, Beijing Technology and Business University, Beijing, China
- Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing, China
| | - Jing Du
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, School of Food and Health, Beijing Technology and Business University, Beijing, China
- Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing, China
| | - Mengna Xin
- Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing, China
- China Food Flavor and Nutrition Health Innovation Center, School of Food and Health, Beijing Technology and Business University, Beijing, China
| | - Guohui Bai
- Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing, China
- China Food Flavor and Nutrition Health Innovation Center, School of Food and Health, Beijing Technology and Business University, Beijing, China
| | - Chan Zhang
- Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing, China
- China Food Flavor and Nutrition Health Innovation Center, School of Food and Health, Beijing Technology and Business University, Beijing, China
| | - Guorong Liu
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, School of Food and Health, Beijing Technology and Business University, Beijing, China
- Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing, China
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2
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Brożyna M, Dudek B, Kozłowska W, Malec K, Paleczny J, Detyna J, Fabianowska-Majewska K, Junka A. The chronic wound milieu changes essential oils' antibiofilm activity-an in vitro and larval model study. Sci Rep 2024; 14:2218. [PMID: 38278929 PMCID: PMC10817982 DOI: 10.1038/s41598-024-52424-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2023] [Accepted: 01/18/2024] [Indexed: 01/28/2024] Open
Abstract
Essential Oils (EOs) are currently being researched as potential antibiofilm agents to combat infections related to chronic wound biofilms. As documented in the literature, EOs' in vitro antibacterial properties are often assessed using standard microbiological media and conditions that do not accurately reflect the actual environment of a chronic wound. To address this issue, In vitro Wound Milieu (IVWM) medium, which closely resembles the environment of a chronic wound, was applied for culturing S. aureus biofilms (n = 12) in this research. Biofilms cultivated in the standard Tryptic Soy Broth (TSB) medium served as a control for the experiment. Key biofilm features were analyzed and compared. Subsequently, staphylococci were exposed to the activity of thyme or rosemary EOs (T-EO and R-EO, respectively). As proof of concept, the cytotoxicity of T-EO and its antimicrobial in vivo activity were assessed using a G. mellonella larvae model. Key features of biofilm-forming cells were lower in the IVWM than in the TSB medium: biomass (up to 8 times), metabolic activity (up to 9 times), cell number (up to 100 times), and the live/dead cells ratio. Conversely, biofilm thickness was higher (up to 25%) in IVWM. These differences translated into varied responses of the biofilms to EOs exposure. The application of T-EO led to a greater reduction (up to 2 times) in 67% of biofilm-forming strains in IVWM compared to the TSB medium. Conversely, exposure to R-EO resulted in a higher reduction (up to 2.6 times) of 83% of biofilm-forming strains in TSB than in IVWM. The application of T-EO was not only non-toxic to G. mellonella larvae but also increased the survival of larvae infected with staphylococci (from 48 to 85%). Our findings suggest that EOs not only show promise as agents for treating biofilm-related wound infections but also that providing conditions reflecting the specific niche of the human body is of paramount importance in influencing the results obtained. However, before clinical application, challenges related to the methods of assessing their activity, microbial intra-species variability, and different levels of activity of various EOs should be analyzed and standardized.
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Affiliation(s)
- Malwina Brożyna
- Platform for Unique Models Application, Department of Pharmaceutical Microbiology and Parasitology, Wroclaw Medical University, Wroclaw, Poland.
| | - Bartłomiej Dudek
- Platform for Unique Models Application, Department of Pharmaceutical Microbiology and Parasitology, Wroclaw Medical University, Wroclaw, Poland
| | - Weronika Kozłowska
- Division of Pharmaceutical Biotechnology, Department of Pharmaceutical Biology and Biotechnology, Wroclaw Medical University, Wroclaw, Poland
| | - Katarzyna Malec
- Department of Drug Form Technology, Wroclaw Medical University, Wroclaw, Poland
| | - Justyna Paleczny
- Platform for Unique Models Application, Department of Pharmaceutical Microbiology and Parasitology, Wroclaw Medical University, Wroclaw, Poland
| | - Jerzy Detyna
- Department of Mechanics, Materials and Biomedical Engineering, Wroclaw University of Science and Technology, Wroclaw, Poland
| | | | - Adam Junka
- Platform for Unique Models Application, Department of Pharmaceutical Microbiology and Parasitology, Wroclaw Medical University, Wroclaw, Poland
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3
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Zheng L, Guo H, Zhu M, Xie L, Jin J, Korma SA, Jin Q, Wang X, Cacciotti I. Intrinsic properties and extrinsic factors of food matrix system affecting the effectiveness of essential oils in foods: a comprehensive review. Crit Rev Food Sci Nutr 2023:1-34. [PMID: 36861257 DOI: 10.1080/10408398.2023.2184767] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/03/2023]
Abstract
Essential oils (EOs) have been proved as natural food preservatives because of their effective and wide-spectrum antimicrobial activity. They have been extensively explored for potential applications in food industry, and substantial progresses have been achieved. However well EOs perform in antibacterial tests in vitro, it has generally been found that a higher level of EOs is needed to achieve the same effect in foods. Nevertheless, this unsimilar effect has not been clearly quantified and elaborated, as well as the underlying mechanisms. This review highlights the influence of intrinsic properties (e.g., oils and fats, carbohydrates, proteins, pH, physical structure, water, and salt) and extrinsic factors (e.g., temperature, bacteria characteristics, and packaging in vacuum/gas/air) of food matrix systems on EOs action. Controversy findings and possible mechanism hypotheses are also systematically discussed. Furthermore, the organoleptic aspects of EOs in foods and promising strategies to address this hurdle are reviewed. Finally, some considerations about the EOs safety are presented, as well as the future trends and research prospects of EOs applications in foods. The present review aims to fill the evidenced gap, providing a comprehensive overview about the influence of the intrinsic and extrinsic factors of food matrix systems to efficiently orientate EOs applications.
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Affiliation(s)
- Liyou Zheng
- School of Biological and Food Engineering, Anhui Polytechnic University, Wuhu, Anhui, P. R. China
| | - Hongyan Guo
- School of Biological and Food Engineering, Anhui Polytechnic University, Wuhu, Anhui, P. R. China
| | - Miaomiao Zhu
- School of Biological and Food Engineering, Anhui Polytechnic University, Wuhu, Anhui, P. R. China
| | - Liangliang Xie
- School of Biological and Food Engineering, Anhui Polytechnic University, Wuhu, Anhui, P. R. China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P. R. China
| | - Jun Jin
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P. R. China
| | - Sameh A Korma
- Department of Food Science, Faculty of Agriculture, Zagazig University, Zagazig, Sharkia, Egypt
- School of Food Science and Engineering, South China University of Technology, Guangzhou, Guangdong, P. R. China
| | - Qingzhe Jin
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P. R. China
| | - Xingguo Wang
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P. R. China
| | - Ilaria Cacciotti
- Department of Engineering, INSTM RU, University of Rome "Niccolò Cusano", Roma, Italy
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4
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Influence of different food models and storage temperatures on the bacterial growth inhibition by maltodextrin laurate and sucrose laurate and investigation of their cytotoxicity. Food Control 2023. [DOI: 10.1016/j.foodcont.2022.109295] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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5
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Sakai T, Sakamoto JJ, Asada R, Furuta M, Tsuchido T. Different patterns of germination inhibition by carvacrol and thymol in Bacillus subtilis spores. JOURNAL OF MICROORGANISM CONTROL 2023; 28:3-13. [PMID: 37277956 DOI: 10.4265/jmc.28.1_3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
This study aimed to clarify how the phenolic monoterpene carvacrol and its structural isomer thymol both as essential oil components (EOCs) inhibit the germination of Bacillus subtilis spore. Germination was evaluated by the OD600 reduction rate in a growth medium and phosphate buffer containing either l-alanine (l-Ala) system or l-asparagine, d-glucose, d-fructose plus KCl (AGFK) system. The germination of the wild-type spores in the Trypticase Soy broth (TSB) was found to be greatly inhibited by thymol than by carvacrol. Such a difference in the germination inhibition was confirmed by the dipicolinic acid (DPA) release from germinating spores in the AGFK buffer system, but not in the l-Ala system. Similar to the wild-type spores, no difference in the inhibitory activity between the EOCs was also indicated with the gerB, gerK-deletion mutant spores in the l-Ala buffer system and the above substantial difference was also done with the gerA-deleted mutant spores in the AGFK. Fructose was found to release spores from the EOC inhibition and inversely even stimulated. Increased concentrations of glucose and fructose partially suppressed the germination inhibition by carvacrol. The results obtained should contribute to the elucidation of the control effects of these EOCs on bacterial spores in foods.
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Affiliation(s)
- Toshio Sakai
- Department of Quantum and Radiation Engineering, Graduate School of Engineering, Osaka Prefecture University
| | - Jin J Sakamoto
- Research Center of Microorganism Control, Organization for Research Promotion, Osaka Prefecture University
- Faculty of Chemistry, Materials, and Bioengineering, Kansai University
| | - Ryoko Asada
- Department of Quantum and Radiation Engineering, Graduate School of Engineering, Osaka Prefecture University
- Research Center of Microorganism Control, Organization for Research Promotion, Osaka Prefecture University
- Radiation Research Center, Organization for Research Promotion, Osaka Prefecture University
| | - Masakazu Furuta
- Department of Quantum and Radiation Engineering, Graduate School of Engineering, Osaka Prefecture University
- Research Center of Microorganism Control, Organization for Research Promotion, Osaka Prefecture University
- Radiation Research Center, Organization for Research Promotion, Osaka Prefecture University
| | - Tetsuaki Tsuchido
- Research Center of Microorganism Control, Organization for Research Promotion, Osaka Prefecture University
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6
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Chitosan Film Functionalized with Grape Seed Oil—Preliminary Evaluation of Antimicrobial Activity. SUSTAINABILITY 2022. [DOI: 10.3390/su14095410] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
Abstract
Although the fishing and wine industries undoubtedly contribute significantly to the economy, they also generate large waste streams with considerable repercussions on both economic and environmental levels. Scientific literature has shown products can be extracted from these streams which have properties of interest to the cosmetics, pharmaceutical and food industries. Antimicrobial activity is undoubtedly among the most interesting of these properties, and particularly useful in the production of food packaging to increase the shelf life of food products. In this study, film for food packaging was produced for the first time using chitosan extracted from the exoskeletons of red shrimp (Aristomorpha foliacea) and oil obtained from red grape seeds (Vitis vinifera). The antimicrobial activity of two films was analyzed: chitosan-only film and chitosan film with the addition of red grape seed oil at two different concentrations (0.5 mL and 1 mL). Our results showed noteworthy antimicrobial activity resulting from functionalized chitosan films; no activity was observed against pathogen and spoilage Gram-positive and Gram-negative bacteria, although the antimicrobial effects observed were species-dependent. The preliminary results of this study could contribute to developing the circular economy, helping to promote the reuse of waste to produce innovative films for food packaging.
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7
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The Influence of Liquid Medium Choice in Determination of Minimum Inhibitory Concentration of Essential Oils against Pathogenic Bacteria. Antibiotics (Basel) 2022; 11:antibiotics11020150. [PMID: 35203753 PMCID: PMC8868168 DOI: 10.3390/antibiotics11020150] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2022] [Revised: 01/21/2022] [Accepted: 01/22/2022] [Indexed: 12/04/2022] Open
Abstract
So far there is no internationally accepted, standardized method for MIC determination of natural substances such as essential oils (EOs). The aim of this study was to elucidate how much the MIC values obtained from various studies using different culture media are comparable. The median MICs for cinnamon essential oil (EO) obtained by broth dilution were 517, 465 and 517 µg/mL for Mueller–Hinton Broth (MHB), Tryptone Soya Broth (TSB) and Brain Heart Infusion (BHI), respectively. The MIC values for oregano EO were significantly (p < 0.001) lower in MHB than in highly nutritious media; the median MICs were 616 µg/mL for MHB and 474 µg/mL for TSB and BHI. This statistically significant difference was noted for all the pathogens studied (Salmonella Enteritidis, Escherichia coli O157, Listeria monocytogenes, Staphylococcus aureus). In the presence of oregano EO lag phase was also much less prolonged in MHB (by 6–17%) than in the other media (by 92–189%). Some components of EOs may bind to starch in MHB; since the phenomenon seems to be selective and EO dependent, the use of MHB for comparison of antimicrobial properties of various EOs thus cannot be recommended.
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8
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Gedikoğlu A. The effect of Thymus vulgaris and Thymbra spicata essential oils and/or extracts in pectin edible coating on the preservation of sliced bolognas. Meat Sci 2021; 184:108697. [PMID: 34687928 DOI: 10.1016/j.meatsci.2021.108697] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2021] [Revised: 08/22/2021] [Accepted: 10/12/2021] [Indexed: 01/04/2023]
Abstract
The aim of this research was to determine the effect of pectin coating made with essential oils and/or extracts of Thymus vulgaris (thyme) and Thymbra spicata (thymbra) on the preservation of aerobically packaged sliced bolognas during cold storage. The treatment made with essential oils resulted in a reduction of 1.73 log CFU/g of Salmonella typhimurium ATCC 14028. Also, pectin coating made with essential oil-treated sliced bolognas had the lowest total mesophilic bacteria (6.27 log CFU/g), and total lactic acid bacteria (1.72 CFU/g), in comparison to non-treated bolognas, with 7.65 log CFU/g for total mesophilic bacteria and 4.99 log CFU/g for lactic acid bacteria. Application of an emulsion significantly (P < 0.05) affected L*(lightness), a*(redness), and b*(yellowness) values. The essential oil treatment had the highest TBARS values at the end of the storage period. The pH was not affected by the treatment (P > 0.05), but storage had a significant (P < 0.05) effect on the pH values.
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Affiliation(s)
- Ayça Gedikoğlu
- Assistant Professor, Konya Food and Agriculture University, Faculty of Engineering and Architecture, Department of Food Engineering, Melikşah Mah. Beyşehir Cd. No:9, Meram, Konya, Turkey.
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9
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Sun X, Cameron RG, Plotto A, Zhong T, Ference CM, Bai J. The Effect of Controlled-Release Carvacrol on Safety and Quality of Blueberries Stored in Perforated Packaging. Foods 2021; 10:foods10071487. [PMID: 34206966 PMCID: PMC8303632 DOI: 10.3390/foods10071487] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2021] [Revised: 06/20/2021] [Accepted: 06/22/2021] [Indexed: 12/13/2022] Open
Abstract
The objective of this research was to evaluate the use of a controlled-release carvacrol powder to delay storage decay and maintain the safety of blueberries. The controlled-release carvacrol powder was a microcapsule of carvacrol (11% (w/w) active carvacrol) surrounded by a pectin/sodium alginate matrix. The microcapsules were packed in an air-permeable pouch, and then attached to the top of a clamshell filled with blueberries. The blueberries, inoculated with Escherichia coli or Colletotrichum acutatum, or non-inoculated control, were monitored for microbial growth and quality for 10 days at 10 °C and 5 days at 20 °C. Three treatments were compared: controlled-release microencapsulated carvacrol, non-encapsulated carvacrol, and control. The results showed that both the microencapsulated carvacrol and the non-encapsulated carvacrol treatments significantly reduced the populations of yeast and mold, and of E. coli and mesophilic aerobic bacteria. The microencapsulated carvacrol treated berries retained better quality due to significantly lower weight loss than control after 10 days at 10 °C. Sensory panelists found that the microencapsulated carvacrol berries had significantly higher overall blueberry flavor and lower discernible off-flavor in comparison with the non-encapsulated treatment after 3 days at 20 °C. The fruit internal quality, including total soluble solids content (SSC), and titratable acidity (TA), was not significantly affected by any treatment. These results indicate that pectin/sodium alginate controlled-release microencapsulated carvacrol can be used for the preservation of blueberries or other small fruit.
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Affiliation(s)
- Xiuxiu Sun
- Pacific Basin Agricultural Research Center, United States Department of Agriculture, Agricultural Research Service, 64 Nowelo St, Hilo, HI 96720, USA
- Correspondence: (X.S.); (J.B.)
| | - Randall G. Cameron
- Horticultural Research Laboratory, United States Department of Agriculture, Agricultural Research Service, 2001 S. Rock Rd, Ft. Pierce, FL 34945, USA; (R.G.C.); (A.P.); (C.M.F.)
| | - Anne Plotto
- Horticultural Research Laboratory, United States Department of Agriculture, Agricultural Research Service, 2001 S. Rock Rd, Ft. Pierce, FL 34945, USA; (R.G.C.); (A.P.); (C.M.F.)
| | - Tian Zhong
- Faculty of Medicine, Macau University of Science and Technology, Avenida Wai Long, Taipa, Macau 999078, China;
| | - Christopher M. Ference
- Horticultural Research Laboratory, United States Department of Agriculture, Agricultural Research Service, 2001 S. Rock Rd, Ft. Pierce, FL 34945, USA; (R.G.C.); (A.P.); (C.M.F.)
| | - Jinhe Bai
- Horticultural Research Laboratory, United States Department of Agriculture, Agricultural Research Service, 2001 S. Rock Rd, Ft. Pierce, FL 34945, USA; (R.G.C.); (A.P.); (C.M.F.)
- Correspondence: (X.S.); (J.B.)
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10
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Takahashi H, Nakamura A, Fujino N, Sawaguchi Y, Sato M, Kuda T, Kimura B. Evaluation of the antibacterial activity of allyl isothiocyanate, clove oil, eugenol and carvacrol against spoilage lactic acid bacteria. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111263] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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11
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Effect of yogurt-based marinade combined with essential oils on the behavior of Listeria monocytogenes, Escherichia coli O157:H7 and Salmonella spp. in camel meat chunks during storage. Int J Food Microbiol 2021; 343:109106. [PMID: 33640573 DOI: 10.1016/j.ijfoodmicro.2021.109106] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2020] [Revised: 02/04/2021] [Accepted: 02/10/2021] [Indexed: 11/20/2022]
Abstract
The present study evaluated the effect of yogurt-based marinade combined with active essential oil components (EOs) namely: thymol (TH), carvacrol (CA), and cinnamaldehyde (CI) on Listeria monocytogenes, Escherichia coli O157:H7 and Salmonella spp. in camel meat (CM) chunks during storage at 4 and 10 °C. Fresh cocktail mixtures of L.monocytogenes, E. coli O157:H7 and Salmonella spp. strains were inoculated on CM samples. Subsequently, a yogurt-based marinade, with or without 1% or 2% of the added EOs, was mixed with the CM chunks. After treatment, marinated camel samples were stored at 4 and 10 °C for 0, 1, 4 and 7 days. Adding yogurt-based marinade to the CM samples did not cause any significant changes in L.monocytogenes, E. coli O157:H7 and Salmonella spp. numbers at 4 °C, but at 10 °C resulted in a significant decrease in numbers on day 4 and 7 of storage by 1.4-1.5; 2.7-2.1 and 2.5-2.8 log CFU/g, respectively, compared to untreated CM samples. The incorporation of EOs into the CM with marination (CMM) further enhanced the microbial reduction of E. coli O157:H7 and Salmonella. At 10 °C, the synergistic effect of EOs with marinade was greater than at 4 °C. Increasing the concentration of the EOs used in this study from 1% to 2%, enhanced E. coli O157:H7 and Salmonella spp. reduction during storage at 4 and 10 °C while L.monocytogenes numbers were not affected. Increasing active EO component concentrations to 2% caused further significant reductions in Salmonella spp. in the CMM samples during storage by 1.0-2.7 log CFU/g (P ˂ 0.05) at 4 and 10 °C. At 10 °C, increasing the concentration of CI and TH to 2% caused a further reduction (P ˂ 0.05) of E. coli O157:H7 numbers by days 4 and 7 in the range of 3.6-4.4 log CFU/g. Among all tested EOs, 2% TH and 2% CI had the greatest effect against E. coli O157:H7 and Salmonella spp. in CMM during storage at 4 and 10 °C. In comparison to CMM, the highest scores of all examined sensory attributes were found in CMM samples with 1% and 2% CI added. Results indicate that the EO component CI can be used as an effective tool to decrease populations of E. coli O157:H7 and Salmonella spp. in CM with minor sensory changes.
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12
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Natural Plant-Derived Chemical Compounds as Listeria monocytogenes Inhibitors In Vitro and in Food Model Systems. Pathogens 2020; 10:pathogens10010012. [PMID: 33375619 PMCID: PMC7823385 DOI: 10.3390/pathogens10010012] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2020] [Revised: 12/07/2020] [Accepted: 12/22/2020] [Indexed: 01/08/2023] Open
Abstract
Listeria monocytogenes is a foodborne pathogen, sporadically present in various food product groups. An illness caused by the pathogen, named listeriosis, has high fatality rates. Even though L. monocytogenes is resistant to many environmental factors, e.g., low temperatures, low pH and high salinity, it is susceptible to various natural plant-derived antimicrobials (NPDA), including thymol, carvacrol, eugenol, trans-cinnamaldehyde, carvone S, linalool, citral, (E)-2-hexenal and many others. This review focuses on identifying NPDAs active against L. monocytogenes and their mechanisms of action against the pathogen, as well as on studies that showed antimicrobial action of the compounds against the pathogen in food model systems. Synergistic action of NDPA with other factors, biofilm inhibition and alternative delivery systems (encapsulation and active films) of the compounds tested against L. monocytogenes are also summarized briefly.
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13
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Hulankova R, Borilova G. Modeling dependence of growth inhibition of
Salmonella
Typhimurium and
Listeria monocytogenes
by oregano or thyme essential oils on the chemical composition of minced pork. J Food Saf 2020. [DOI: 10.1111/jfs.12818] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Radka Hulankova
- University of Veterinary and Pharmaceutical Sciences Brno Faculty of Veterinary Hygiene and Ecology, Department of Meat Hygiene and Technology Brno Czech Republic
| | - Gabriela Borilova
- University of Veterinary and Pharmaceutical Sciences Brno Faculty of Veterinary Hygiene and Ecology, Department of Meat Hygiene and Technology Brno Czech Republic
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14
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Lastra‐Vargas L, Lopez‐Malo A, Palou E. Modeling
Salmonella
(
S
. Typhimurium ATCC14028, ATCC 13311,
S
. Typhi ATCC 19430, and
S. enterica
) and
Listeria
(
L. monocytogenes
Scott A, ATCC 7644, and CDBB‐B‐1426) cocktails’ survival under the effects of pH, protein, and essential oil concentration. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14718] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Leonor Lastra‐Vargas
- Chemical and Food Engineering Department Universidad de las Américas Puebla Puebla Mexico
| | - Aurelio Lopez‐Malo
- Chemical and Food Engineering Department Universidad de las Américas Puebla Puebla Mexico
| | - Enrique Palou
- Chemical and Food Engineering Department Universidad de las Américas Puebla Puebla Mexico
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15
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Mahmoudzadeh M, Hosseini H, Mahmoudzadeh L, Mazaheri Nezhad Fard R. Comparative Effects of Carum copticum Essential Oil on Bacterial Growth and Shiga-Toxin Gene Expression of Escherichia coli O157:H7 at Abused Refrigerated Temperatures. Curr Microbiol 2020; 77:1660-1666. [PMID: 32285153 DOI: 10.1007/s00284-020-01987-4] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2019] [Accepted: 04/06/2020] [Indexed: 11/30/2022]
Abstract
Abused refrigerated temperatures are described as unacceptable deviations from the optimal temperature, occurring frequently during transportation of food products. Escherichia coli O157:H7 is a serious contaminant of meats and meat products due to its ability to grow at abused temperatures (> 10 °C). The aim of this study was to evaluate the antibacterial activity of Carum copticum essential oil for the control of Escherichia coli O157:H7 using laboratory media and minced beef at severe abused refrigerated temperature (15 °C). A comparative quantitative reverse transcription real-time PCR was used to assess effects of temperature and Carum copticum essential oil at sub-minimum inhibitory concentrations on bacterial growth and Shiga-toxin gene (stx1A and stx2A) expression. Results indicated that Carum copticum essential oil inhibited growth of E. coli O157:H7 in tryptone soy broth (TSB) media at all sub-MIC values until Hour 48. However, bacterial population increased progressively until Hour 72 at essential oil concentration of 0.75% (ml g-1) and reached 8.6 log CFU g-1 in minced beef. The essential oil at concentration of 0.005% (ml g-1) increased stx gene expression at all times, but increased stx gene expression (0.015%) at Hour 24 in TSB media. The expression rate of stx1A in minced beef decreased progressively (10.39 and 7.67 folds for 0.5 and 0.75%, respectively) and expression of stx2A was variable in minced beef during storage. In conclusion, results from this study have shown that effects of Carum copticum essential oil on growth and virulence gene expression are not necessarily correlated and temperature, essential oil concentration, investigated gene type, and bacterial growth environment (in vivo or in vitro) are effective as well.
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Affiliation(s)
- Maryam Mahmoudzadeh
- Nutrition Research Center and Department of Food Science and Technology, Faculty of Nutrition and Food Science, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Hedayat Hosseini
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran. .,Food Safety Research Center, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
| | | | - Ramin Mazaheri Nezhad Fard
- Department of Pathobiology, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
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16
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Requena R, Vargas M, Chiralt A. Eugenol and carvacrol migration from PHBV films and antibacterial action in different food matrices. Food Chem 2019; 277:38-45. [DOI: 10.1016/j.foodchem.2018.10.093] [Citation(s) in RCA: 34] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2018] [Revised: 09/10/2018] [Accepted: 10/19/2018] [Indexed: 11/16/2022]
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17
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Dimitrijević M, Grković N, Bošković M, Baltić MŽ, Dojčinović S, Karabasil N, Vasilev D, Teodorović V. Inhibition of
Listeria monocytogenes
growth on vacuum packaged rainbow trout (
Oncorhynchus mykiss
) with carvacrol and eugenol. J Food Saf 2018. [DOI: 10.1111/jfs.12553] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Mirjana Dimitrijević
- Department of Food Hygiene and Technology, Faculty of Veterinary MedicineUniversity of Belgrade Belgrade Serbia
| | - Nevena Grković
- Department of Food Hygiene and Technology, Faculty of Veterinary MedicineUniversity of Belgrade Belgrade Serbia
| | - Marija Bošković
- Department of Food Hygiene and Technology, Faculty of Veterinary MedicineUniversity of Belgrade Belgrade Serbia
| | - Milan Ž. Baltić
- Department of Food Hygiene and Technology, Faculty of Veterinary MedicineUniversity of Belgrade Belgrade Serbia
| | - Slobodan Dojčinović
- Veterinary Institute of Republic of Srpska “Dr Vaso Butozan” Banja Luka Bosnia and Herzegovina
| | - Neđeljko Karabasil
- Department of Food Hygiene and Technology, Faculty of Veterinary MedicineUniversity of Belgrade Belgrade Serbia
| | - Dragan Vasilev
- Department of Food Hygiene and Technology, Faculty of Veterinary MedicineUniversity of Belgrade Belgrade Serbia
| | - Vlado Teodorović
- Department of Food Hygiene and Technology, Faculty of Veterinary MedicineUniversity of Belgrade Belgrade Serbia
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18
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Sharifi-Rad M, Varoni EM, Iriti M, Martorell M, Setzer WN, Del Mar Contreras M, Salehi B, Soltani-Nejad A, Rajabi S, Tajbakhsh M, Sharifi-Rad J. Carvacrol and human health: A comprehensive review. Phytother Res 2018; 32:1675-1687. [PMID: 29744941 DOI: 10.1002/ptr.6103] [Citation(s) in RCA: 270] [Impact Index Per Article: 45.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2017] [Revised: 03/06/2018] [Accepted: 04/05/2018] [Indexed: 12/15/2022]
Abstract
Carvacrol (CV) is a phenolic monoterpenoid found in essential oils of oregano (Origanum vulgare), thyme (Thymus vulgaris), pepperwort (Lepidium flavum), wild bergamot (Citrus aurantium bergamia), and other plants. Carvacrol possesses a wide range of bioactivities putatively useful for clinical applications such antimicrobial, antioxidant, and anticancer activities. Carvacrol antimicrobial activity is higher than that of other volatile compounds present in essential oils due to the presence of the free hydroxyl group, hydrophobicity, and the phenol moiety. The present review illustrates the state-of-the-art studies on the antimicrobial, antioxidant, and anticancer properties of CV. It is particularly effective against food-borne pathogens, including Escherichia coli, Salmonella, and Bacillus cereus. Carvacrol has high antioxidant activity and has been successfully used, mainly associated with thymol, as dietary phytoadditive to improve animal antioxidant status. The anticancer properties of CV have been reported in preclinical models of breast, liver, and lung carcinomas, acting on proapoptotic processes. Besides the interesting properties of CV and the toxicological profile becoming definite, to date, human trials on CV are still lacking, and this largely impedes any conclusions of clinical relevance.
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Affiliation(s)
- Mehdi Sharifi-Rad
- Department of Medical Parasitology, Zabol University of Medical Sciences, Zabol, 61663-335, Iran
| | - Elena Maria Varoni
- Department of Biomedical, Surgical and Dental Sciences, Milan State University, Milan, Italy
| | - Marcello Iriti
- Department of Agricultural and Environmental Sciences, Milan State University, Milan, Italy
| | - Miquel Martorell
- Department of Nutrition and Dietetics, School of Pharmacy, University of Concepcion, Concepcion, Chile
| | - William N Setzer
- Department of Chemistry, University of Alabama in Huntsville, Huntsville, AL, 35899, USA
| | - María Del Mar Contreras
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Avda. Fuentenueva s/n, 18071, Granada, Spain.,Research and Development Functional Food Centre (CIDAF), Health Science Technological Park, Bioregión Building, Avenida del Conocimiento s/n, Granada, Spain
| | - Bahare Salehi
- Medical Ethics and Law Research Center, Shahid Beheshti University of Medical Sciences, Tehran, Iran.,Student Research Committee, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Azam Soltani-Nejad
- Department of Genetics and Biotechnology, Osmania University, Hyderabad, India
| | - Sadegh Rajabi
- Student Research Committee, Shahid Beheshti University of Medical Sciences, Tehran, Iran.,Department of Clinical Biochemistry, School of Medicine, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Mercedeh Tajbakhsh
- Pediatric Infections Research Center (PIRC), Research Institute for Children Health, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Javad Sharifi-Rad
- Phytochemistry Research Center, Shahid Beheshti University of Medical Sciences, Tehran, Iran.,Department of Chemistry, Richardson College for the Environmental Science Complex, The University of Winnipeg, Winnipeg, MB, Canada
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19
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Evaluation of antibacterial activity of two natural bio-preservatives formulations on freshness and sensory quality of ready to eat (RTE) foods. Food Control 2018. [DOI: 10.1016/j.foodcont.2017.09.018] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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20
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Sokolik CG, Ben-Shabat-Binyamini R, Gedanken A, Lellouche JP. Proteinaceous microspheres as a delivery system for carvacrol and thymol in antibacterial applications. ULTRASONICS SONOCHEMISTRY 2018; 41:288-296. [PMID: 29137754 DOI: 10.1016/j.ultsonch.2017.09.032] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/16/2017] [Revised: 09/16/2017] [Accepted: 09/18/2017] [Indexed: 06/07/2023]
Abstract
There is an urgent need for new materials with antimicrobial activity. Phenolic essential oil (EO) compounds with Generally Recognized As Safe (GRAS) status are attractive candidates, but they need suitable delivery systems to overcome specific drawbacks. Core-shell microspheres (MSs) of Bovine Serum Albumin (BSA) or Human Serum Albumin (HSA) encapsulating such active compounds in the oil phase are a delivery system that is novel in combination with phenolic EO compounds. Moreover, the EO compounds can also be assembled in an oil shell around a protein core by choosing an appropriate oil phase. A facile sonochemical fabrication method, which can be easily scaled-up, is developed with full characterization of the resulting EO-containing MSs by optical and electron microscopy. Bacterial growth experiments with E. coli including TEM of treated cells confirm antibacterial activity. In the case of carvacrol, the corresponding MSs are found to be both more bioactive and more stable than the free biocide.
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Affiliation(s)
- Chana G Sokolik
- Department of Chemistry, Bar-Ilan University, Ramat-Gan 5290002, Israel
| | | | - Aharon Gedanken
- Department of Chemistry, Bar-Ilan University, Ramat-Gan 5290002, Israel
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21
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Van de Vel E, Sampers I, Raes K. A review on influencing factors on the minimum inhibitory concentration of essential oils. Crit Rev Food Sci Nutr 2017; 59:357-378. [PMID: 28853911 DOI: 10.1080/10408398.2017.1371112] [Citation(s) in RCA: 47] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Abstract
With growing interest in essential oils as natural preservatives in the food industry, the literature is expanding enormously. To understand the antimicrobial activity of essential oils, the antimicrobial mechanism of individual essential oil (EO) compounds, and their minimum inhibitory concentrations (MICs), are interesting starting points for research. Therefore, and to get insight into the factors influencing their antimicrobial activities, the Web of Science was searched for MICs of EO compounds (1995-2016). Many MICs for individual EO compounds have already been reported in the literature, but there is large variability in these data, even for the MIC of the same compound against the same species. No correlation was found between the tested structural parameters of EO compounds (polarity, water solubility, dissociation constant, molecular weight and molecular complexity) and their MICs against all microorganisms, Gram-negative bacteria, Gram-positive bacteria and fungi. Few clear differences in sensitivity between microorganisms could be found. Based on this review it is clear that different incubation conditions, culture media and the use of emulsifiers/solvents have an influence on the MIC, causing big variance. This review points out the need for a good international standard method to assess the antimicrobial activity of EO compounds for better comparability between studies.
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Affiliation(s)
- Elien Van de Vel
- a Department of Industrial Biological Sciences, Laboratory of Food Microbiology and Biotechnology, Faculty of Bioscience Engineering , Ghent University Campus Kortrijk , Graaf Karel de Goedelaan 5, Kortrijk , Belgium
| | - Imca Sampers
- a Department of Industrial Biological Sciences, Laboratory of Food Microbiology and Biotechnology, Faculty of Bioscience Engineering , Ghent University Campus Kortrijk , Graaf Karel de Goedelaan 5, Kortrijk , Belgium
| | - Katleen Raes
- a Department of Industrial Biological Sciences, Laboratory of Food Microbiology and Biotechnology, Faculty of Bioscience Engineering , Ghent University Campus Kortrijk , Graaf Karel de Goedelaan 5, Kortrijk , Belgium
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22
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Yemiş GP, Candoğan K. Antibacterial activity of soy edible coatings incorporated with thyme and oregano essential oils on beef against pathogenic bacteria. Food Sci Biotechnol 2017; 26:1113-1121. [PMID: 30263643 DOI: 10.1007/s10068-017-0136-9] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2017] [Revised: 03/23/2017] [Accepted: 03/24/2017] [Indexed: 01/01/2023] Open
Abstract
Inhibitory effects of soy-protein edible coatings incorporated with 1, 2, or 3% of thyme or oregano essential oils (EOs) were determined against Escherichia coli O157:H7 (EC), Listeria monocytogenes (LM), and Staphylococcus aureus (SA) in vitro and on fresh beef during refrigerated storage for 14 days. The soy-protein coatings with oregano and thyme EOs exhibited similar antimicrobial activity against the test bacteria. Greater antimicrobial activity of soy edible coatings was demonstrated against SA when 3% of EOs were added. Coatings with 3% thyme and oregano EOs exhibited 2.86 and 2.59, 1.97 and 1.90, and 1.87 and 1.83 log CFU/g reductions in SA, LM, and EC populations, respectively, as compared with the control by Day 14. This study demonstrated that application of edible coatings containing oregano and thyme EOs on fresh beef cuts could have a potential for controlling pathogenic bacteria and enhancing color stability with acceptable sensory characteristics.
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Affiliation(s)
- Gökçe Polat Yemiş
- 1Department of Food Engineering, Faculty of Engineering, Sakarya University, Esentepe Campus, 54187 Serdivan, Sakarya Turkey
| | - Kezban Candoğan
- 2Department of Food Engineering, Faculty of Engineering, Ankara University, Gölbaşı Campus, 06830 Ankara, Turkey
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23
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Moon H, Kim NH, Kim SH, Kim Y, Ryu JH, Rhee MS. Teriyaki sauce with carvacrol or thymol effectively controls Escherichia coli O157:H7, Listeria monocytogenes , Salmonella Typhimurium, and indigenous flora in marinated beef and marinade. Meat Sci 2017; 129:147-152. [DOI: 10.1016/j.meatsci.2017.03.001] [Citation(s) in RCA: 36] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2016] [Revised: 03/02/2017] [Accepted: 03/02/2017] [Indexed: 11/24/2022]
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24
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Odedina GF, Vongkamjan K, Voravuthikunchai SP. Use of Rhodomyrtus tomentosa ethanolic leaf extract for the bio-control of Listeria monocytogenes post-cooking contamination in cooked chicken meat. Journal of Food Science and Technology 2016; 53:4234-4243. [PMID: 28115764 DOI: 10.1007/s13197-016-2417-3] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/16/2016] [Accepted: 11/24/2016] [Indexed: 12/21/2022]
Abstract
Controlling foodborne pathogen in ready-to-eat food is important in food safety. The present study accessed the potential use of Rhodomyrtus tomentosa ethanolic leaf extract as a bio-control agent against Listeria monocytogenes in cooked chicken meat model system. The antilisterial activity of the plant extract was better under microwave condition and enhanced as storage temperature increased from 4 to 37 °C. The extract could reduce L. monocytogenes numbers at low (104 CFU/g) and high (106 CFU/g) inoculum levels in cooked chicken by both rinse and injection application methods. A 5 min rinse in 8% w/v R. tomentosa extract reduced the bacterial number by ≥2-log before storage and ≥3-log after storage at 4 °C for 5 days. Injection with 0.4% w/w R. tomentosa extract resulted in approximately 2-log reduction in the cell numbers both before and after storage at 4 °C for 5 days. Five minutes rinse in the extract bath demonstrated better sensory preferences which were not significantly different from the control. Addition of black pepper powder to the extract rinsed samples improved odour but not appearance, colour, and texture preferences. Rhodomyrtus tomentosa extract was significantly effective for the bio-control of L. monocytogenes contaminations in cooked chicken meat model. The extract was observed as a potent bio-additive agent to control contaminations from L. monocytogenes and ensure safety in ready-to-eat meat.
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Affiliation(s)
- Grace Fiyinfoluwa Odedina
- Department of Microbiology, Faculty of Science, Prince of Songkla University, Hat Yai, Songkhla, 90112 Thailand ; Excellence Research Laboratory on Natural Products, Faculty of Science and Natural Product Research Center of Excellence, Prince of Songkla University, Hat Yai, Songkhla, 90112 Thailand
| | - Kitiya Vongkamjan
- Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, 90112 Thailand
| | - Supayang Piyawan Voravuthikunchai
- Department of Microbiology, Faculty of Science, Prince of Songkla University, Hat Yai, Songkhla, 90112 Thailand ; Excellence Research Laboratory on Natural Products, Faculty of Science and Natural Product Research Center of Excellence, Prince of Songkla University, Hat Yai, Songkhla, 90112 Thailand
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25
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Kakaei S, Shahbazi Y. Effect of chitosan-gelatin film incorporated with ethanolic red grape seed extract and Ziziphora clinopodioides essential oil on survival of Listeria monocytogenes and chemical, microbial and sensory properties of minced trout fillet. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.05.021] [Citation(s) in RCA: 134] [Impact Index Per Article: 16.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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26
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Kluz M, Terentjeva M, Puchalski C, Hutková J, Kántor A, Petrová J, Mellen M, Čuboň J, Haščík P, Kordiaka R, Kunová S, Kačániová M. The extension of shelf-life of chicken meat after application of caraway and anise essential oils and vacuum packaging. POTRAVINARSTVO 2016. [DOI: 10.5219/557] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
The effect of caraway (CEO) and anise (AEO) essential oils as well as vacuum packaging (VP) in extending of the shelf life of fresh chicken breast meat stored at 4 °C was investigated. CEO and AEO were used at concentrations 0.2% v/w with and without VP. Microbiological properties of chicken breast meat were monitored over a 16 day period. The microbiological parameters as the anaerobic plate count (AC), Enterobacteraceae, lactic acid bacteria and Pseudomonas spp. counts were detected. The anaerobic plate counts ranged from 2.77 log cfu.g-1 in all tested group on 0 day to 5.45 log cfu.g-1 on 16 day in control group stored in air condition. The number of lactic acid bacteria ranged from 3.20 log cfu.g-1 in all tested group on 0 day to 4.75 log cfu.g-1 on 16 day in control group stored in air condition. Enterobacteriaceae counts ranged from 0.00 to 4.25 log cfu.g-1on 16 day in control group stored in air condition. The number of Pseudomonas spp. ranged from 0.00 log cfu.g-1 in all tested group on 0 day to 2.65 log cfu.g-1 on 16 day in control group stored in air condition. Statistically significant differences (P≤0.001) were found among tested group in all tested microorganisms. Among the antimicrobial combination treatments were examined in the study, the as application of vacuum packaging, EDTA, and essential oils were the most effective against the growth of lactic acid bacteria and Enterobactericeae and to a less extent on anaerobic plate count. The results of this present study suggest the possibility of using the essential oil of caraway and anise as natural food preservatives and potential source of antimicrobial ingredients for chicken breast meat.
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27
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Belda-Galbis CM, Jiménez-Carretón A, Pina-Pérez MC, Martínez A, Rodrigo D. Antimicrobial activity of açaí against Listeria innocua. Food Control 2015. [DOI: 10.1016/j.foodcont.2015.01.018] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
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28
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Belda-Galbis CM, Leufvén A, Martínez A, Rodrigo D. Predictive microbiology quantification of the antimicrobial effect of carvacrol. J FOOD ENG 2014. [DOI: 10.1016/j.jfoodeng.2014.05.013] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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29
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Zhang Y, Gong J, Yu H, Guo Q, Defelice C, Hernandez M, Yin Y, Wang Q. Alginate-whey protein dry powder optimized for target delivery of essential oils to the intestine of chickens. Poult Sci 2014; 93:2514-25. [DOI: 10.3382/ps.2013-03843] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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30
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Friedman M. Chemistry and multibeneficial bioactivities of carvacrol (4-isopropyl-2-methylphenol), a component of essential oils produced by aromatic plants and spices. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:7652-7670. [PMID: 25058878 DOI: 10.1021/jf5023862] [Citation(s) in RCA: 107] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
Aromatic plants produce organic compounds that may be involved in the defense of plants against phytopathogenic insects, bacteria, fungi, and viruses. One of these compounds, called carvacrol, which is found in high concentrations in essential oils such as oregano, has been reported to exhibit numerous bioactivities in cells and animals. This integrated overview surveys and interprets our present knowledge of the chemistry and analysis of carvacrol and its beneficial bioactivities. These activities include its antioxidative properties in food (e.g., lard, sunflower oil) and in vivo and the inhibition of foodborne and human antibiotic-susceptible and antibiotic-resistant pathogenic bacteria, viruses, pathogenic fungi and parasites, and insects in vitro and in human foods (e.g., apple juice, eggs, leafy greens, meat and poultry products, milk, oysters) and food animal feeds and wastes. Also covered are inhibitions of microbial and fungal toxin production and the anti-inflammatory, analgesic, antiarthritic, antiallergic, anticarcinogenic, antidiabetic, cardioprotective, gastroprotective, hepatoprotective, and neuroprotective properties of carvacrol as well as metabolic, synergistic, and mechanistic aspects. Areas for future research are also suggested. The collated information and suggested research might contribute to a better understanding of agronomical, biosynthetic, chemical, physiological, and cellular mechanisms of the described health-promoting effects of carvacrol, and facilitate and guide further studies needed to optimize the use of carvacrol as a multifunctional food in pure and encapsulated forms, in edible antimicrobial films, and in combination with plant-derived and medical antibiotics to help prevent or treat animal and human diseases.
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Affiliation(s)
- Mendel Friedman
- Western Regional Research Center, Agricultural Research Service , U.S. Department of Agriculture, Albany, California 94710, United States
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31
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Higueras L, López-Carballo G, Hernández-Muñoz P, Catalá R, Gavara R. Antimicrobial packaging of chicken fillets based on the release of carvacrol from chitosan/cyclodextrin films. Int J Food Microbiol 2014; 188:53-9. [PMID: 25087205 DOI: 10.1016/j.ijfoodmicro.2014.07.018] [Citation(s) in RCA: 50] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2014] [Revised: 07/15/2014] [Accepted: 07/16/2014] [Indexed: 10/25/2022]
Abstract
Chitosan/cyclodextrin films (CS:CD) incorporating carvacrol were obtained by casting, and conditioned at 23°C and 75% relative humidity prior to being immersed in liquid carvacrol until they reached sorption equilibrium. In a previous work, the in vitro antimicrobial activity of these films was studied. In this work, active films were used to inhibit microbial growth in packaged chicken breast fillets. Samples of CS:CD films loaded with carvacrol, of different sizes and thus with different quantities of antimicrobial agent, were stuck to the aluminium lid used to seal PP/EVOH/PP cups containing 25g of chicken fillets. These samples were stored for 9days at 4°C. The packages were hermetically sealed and it was confirmed that they provided an infinite barrier to carvacrol. The partition of the antimicrobial agent within the food/packaging system was analysed. The antimicrobial devices rapidly released a large percentage of the agent load, amounts that were gained by the adhesive coating of the lid and especially by the chicken fillets. The latter were the main sorbent phase, with average concentrations ranging between 200 and 5000mg/Kg during the period of storage. The microbiota of the packaged fresh chicken fillets - mesophiles, psychrophiles, Pseudomonas spp., enterobacteria, lactic acid bacteria and yeasts and fungi - were analysed and monitored during storage. A general microbial inhibition was observed, increasing with the size of the active device. Inhibition with a 24cm(2) device ranged from 0.3 log reductions against lactic acid bacteria to 1.8logs against yeasts and fungi. However, the large amount of antimicrobial that was sorbed or that reacted with the fillet caused an unacceptable sensory deterioration. These high sorption values are probably due to a great chemical compatibility between chicken proteins and carvacrol.
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Affiliation(s)
- Laura Higueras
- Instituto de Agroquímica y Tecnología de Alimentos, IATA-CSIC, Avenida Agustín Escardino 7, 46980 Paterna, Valencia, Spain
| | - Gracia López-Carballo
- Instituto de Agroquímica y Tecnología de Alimentos, IATA-CSIC, Avenida Agustín Escardino 7, 46980 Paterna, Valencia, Spain
| | - Pilar Hernández-Muñoz
- Instituto de Agroquímica y Tecnología de Alimentos, IATA-CSIC, Avenida Agustín Escardino 7, 46980 Paterna, Valencia, Spain
| | - Ramón Catalá
- Instituto de Agroquímica y Tecnología de Alimentos, IATA-CSIC, Avenida Agustín Escardino 7, 46980 Paterna, Valencia, Spain
| | - Rafael Gavara
- Instituto de Agroquímica y Tecnología de Alimentos, IATA-CSIC, Avenida Agustín Escardino 7, 46980 Paterna, Valencia, Spain.
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32
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Lingbeck JM, Cordero P, O'Bryan CA, Johnson MG, Ricke SC, Crandall PG. Temperature effects on the antimicrobial efficacy of condensed smoke and lauric arginate against Listeria and Salmonella. J Food Prot 2014; 77:934-40. [PMID: 24853515 DOI: 10.4315/0362-028x.jfp-13-459] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Condensed smoke or liquid smoke (LS) and lauric arginate (LAE) are antimicrobials used in food preservation. They have demonstrated abilities to reduce or inhibit pathogenic and spoilage organisms. Few studies, however, have reported on the effectiveness of LS or LAE over the range of temperatures typically encountered in food marketing channels. Therefore, the effects of temperature on the antimicrobial properties of two commercial LS fractions, an LS derived from pecan shells, and LAE against two common foodborne pathogens, Listeria and Salmonella, were investigated. The MICs of the three LS samples and LAE were measured at 4, 10, and 37°C for Listeria monocytogenes strains 2045 (Scott A, serotype 4b) and 10403S (serotype 1/2a) and two strains of Listeria innocua, a well-established surrogate, and at 10, 25, and 37°C for Salmonella enterica serovar Typhimurium and Salmonella enterica serovar Heidelberg. The MICs for LS against Listeria ranged from 3 to 48% (vol/vol), with higher MICs seen with lower temperatures. The MICs for LS on Salmonella ranged from 3 to 24%. Values for LAE ranged between 0.004 and 0.07% for both pathogens, and like LS, higher MICs were always associated with lower incubation temperatures. Understanding how storage temperature affects the efficacy of antimicrobials is an important factor that can contribute to lowering the hurdles of use levels and costs of antimicrobials and ultimately improve food safety for the consumer.
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Affiliation(s)
- Jody M Lingbeck
- Sea Star International LLC, 2138 East Revere Place, Fayetteville, Arkansas 72701, USA
| | - Paola Cordero
- Sea Star International LLC, 2138 East Revere Place, Fayetteville, Arkansas 72701, USA; Department of Food Science and Center for Food Safety, University of Arkansas, Fayetteville, Arkansas 72704, USA
| | - Corliss A O'Bryan
- Department of Food Science and Center for Food Safety, University of Arkansas, Fayetteville, Arkansas 72704, USA
| | - Michael G Johnson
- Department of Food Science and Center for Food Safety, University of Arkansas, Fayetteville, Arkansas 72704, USA
| | - Steven C Ricke
- Sea Star International LLC, 2138 East Revere Place, Fayetteville, Arkansas 72701, USA; Department of Food Science and Center for Food Safety, University of Arkansas, Fayetteville, Arkansas 72704, USA; Department of Poultry Science, Division of Agriculture, University of Arkansas, Fayetteville, Arkansas 72704, USA
| | - Philip G Crandall
- Sea Star International LLC, 2138 East Revere Place, Fayetteville, Arkansas 72701, USA; Department of Food Science and Center for Food Safety, University of Arkansas, Fayetteville, Arkansas 72704, USA.
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Fernández-Saiz P, Sánchez G, Soler C, Lagaron J, Ocio M. Chitosan films for the microbiological preservation of refrigerated sole and hake fillets. Food Control 2013. [DOI: 10.1016/j.foodcont.2013.03.047] [Citation(s) in RCA: 50] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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34
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Belda-Galbis CM, Pina-Pérez MC, Espinosa J, Marco-Celdrán A, Martínez A, Rodrigo D. Use of the modified Gompertz equation to assess the Stevia rebaudiana Bertoni antilisterial kinetics. Food Microbiol 2013; 38:56-61. [PMID: 24290626 DOI: 10.1016/j.fm.2013.08.009] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2013] [Revised: 06/27/2013] [Accepted: 08/15/2013] [Indexed: 11/27/2022]
Abstract
In order to assess the antibacterial activity of Stevia rebaudiana Bertoni (Stevia), Listeria innocua growth was characterized at 37 °C, in reference medium supplemented with a leaf infusion, a crude extract, and a steviol glycosides purified extract. Experimental data were fitted to the modified Gompertz model and the antibacterial activity of Stevia was determined based on the lag time (λ) and the maximum growth rate (μmax) reached, depending on the incubation conditions. As the leaf infusion showed the most marked elongation of λ and the most marked μmax reduction, its antimicrobial effect was evaluated at different concentrations, at 37, 22 and 10 °C. According to the results obtained, in general, the lower the temperature or the higher the Stevia concentration, the longer the λ and the lower the μmax, statistically significant being the effect of reducing temperature from 37 or 22 to 10 °C, the effect of increasing Stevia concentration from 0 or 0.5 to 1.5 or 2.5% (w/v), at 37 °C, and the elongation of λ observed in presence of 1.5 and 2.5% (w/v) of Stevia, at 22 °C. These results show that Stevia could be a bacterial growth control measure if a cold chain failure occurs.
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Affiliation(s)
- Clara Miracle Belda-Galbis
- Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Carrer del Catedràtic Agustín Escardino Benlloch 7, 46980, Paterna, València, Spain
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35
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Oladunjoye A, Soni KA, Nannapaneni R, Schilling MW, Silva JL, Mikel B, Bailey RH, Mahmoud BS, Sharma CS. Synergistic activity between lauric arginate and carvacrol in reducing Salmonella in ground turkey. Poult Sci 2013; 92:1357-65. [DOI: 10.3382/ps.2012-02620] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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36
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Desai MA, Soni KA, Nannapaneni R, Schilling MW, Silva JL. Reduction ofListeria monocytogenesin Raw Catfish Fillets by Essential Oils and Phenolic Constituent Carvacrol. J Food Sci 2012; 77:M516-22. [DOI: 10.1111/j.1750-3841.2012.02859.x] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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37
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Inamuco J, Veenendaal AKJ, Burt SA, Post JA, Tjeerdsma-van Bokhoven JLM, Haagsman HP, Veldhuizen EJA. Sub-lethal levels of carvacrol reduce Salmonella Typhimurium motility and invasion of porcine epithelial cells. Vet Microbiol 2011; 157:200-7. [PMID: 22264386 DOI: 10.1016/j.vetmic.2011.12.021] [Citation(s) in RCA: 41] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2011] [Revised: 12/14/2011] [Accepted: 12/19/2011] [Indexed: 11/17/2022]
Abstract
The European ban on the use of antibiotic growth promotors has increased the search for new alternatives to prevent pig intestinal microbial diseases and to stimulate growth. The addition of essential oils or components thereof, such as carvacrol, to pig feed is a promising alternative. In this report we determined the effect of sub-lethal concentrations of carvacrol on Salmonella Typhimurium. At concentrations where growth of Salmonella was not inhibited, carvacrol completely inhibited motility of the bacterium. This loss of motility was not due to the loss of the flagellum or to ATP shortage upon carvacrol treatment. Adhesion of Salmonella to IPEC-J2, porcine intestinal epithelial cells, was not affected by carvacrol but invasion was significantly reduced. In addition, the epithelial gene expression of porcine β-defensin 2, an innate immune response to Salmonella infection, was reduced when Salmonella was exposed to carvacrol. This indicates that invasion but not adhesion of Salmonella triggers the porcine β-defensin 2 expression of porcine epithelial cells.
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Affiliation(s)
- Jeanine Inamuco
- Department of Infectious Diseases and Immunology, Division Molecular Host Defence, Faculty of Veterinary Medicine, Utrecht University, The Netherlands
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38
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Ashraf Z, Muhammad A, Imran M, Tareq AH. <i>In Vitro </i>Antibacterial and Antifungal Activity of Methanol, Chloroform and Aqueous Extracts of <i>Origanum vulgare</i> and Their Comparative Analysis. ACTA ACUST UNITED AC 2011. [DOI: 10.4236/ijoc.2011.14037] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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39
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Royo M, Fernández-Pan I, Maté JI. Antimicrobial effectiveness of oregano and sage essential oils incorporated into whey protein films or cellulose-based filter paper. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2010; 90:1513-1519. [PMID: 20549805 DOI: 10.1002/jsfa.3977] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/29/2023]
Abstract
BACKGROUND In this study the antimicrobial effectiveness of oregano and sage essential oils (EOs) incorporated into two different matrices, whey protein isolate (WPI) and cellulose-based filter paper, was analysed. RESULTS Antimicrobial properties of WPI-based films containing oregano and sage EOs were tested against Listeria innocua, Staphylococcus aureus and Salmonella enteritidis. Oregano EO showed antimicrobial activity against all three micro-organisms. The highest inhibition zones were against L. innocua. However, sage EO did not show antimicrobial activity against any of the micro-organisms. Antimicrobial activity was confirmed for both EOs using cellulose-based filter paper as supporting matrix, although it was significantly more intense for oregano EO. Inhibition surfaces were significantly greater when compared with those of the WPI films. This finding is likely due to the higher porosity and diffusivity of the active compounds in the filter paper. CONCLUSION The interactions between the EOs and the films have a critical effect on the diffusivity of the active compounds and therefore on the final antimicrobial activity. As a result, to obtain active edible films, it is necessary to find the equilibrium point between the nature and concentration of the active compounds in the EO and the formulation of the film.
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Affiliation(s)
- Maite Royo
- Departamento de Tecnología de Alimentos, Universidad Pública de Navarra, Campus Arrosadía S/N, Pamplona, Spain
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40
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Lucas DL, Were LM. Anti-Listeria monocytogenes activity of heat-treated lyophilized pomegranate juice in media and in ground top round beef. J Food Prot 2009; 72:2508-16. [PMID: 20003732 DOI: 10.4315/0362-028x-72.12.2508] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Heat treatment can affect antimicrobial activity of plant by-products by altering phenolic content and composition and forming melanoidins. The antilisterial efficacy of heat-treated and unheated lyophilized pomegranate juice (LPJ) was determined. The LPJ was heated at 100 degrees C for 0, 30, 60, or 120 min and added at 2% (wt/wt) to ground top round beef, which was then cooked and inoculated with individual L. monocytogenes strains. Samples of meat stored at 5 degrees C were taken at days 1, 8, 14, and 21 and plated onto Oxford medium for enumeration of bacteria. The MIC of LPJ was determined, and agar well diffusion assays were conducted. Against five L. monocytogenes strains, LPJ had a MIC of 1.50 to 1.75% (wt/vol) and 16.8- to 20.0-mm zones of inhibition. In general, no significant differences in L. monocytogenes levels between the various treatments, including the commercial sodium lactate-sodium diacetate combination, were detected at days 1 and 8. The LPJ (0, 30, 60, and 120 min of heating) significantly inhibited growth of all five L. monocytogenes strains in refrigerated ground cooked beef by 1.80 to 4.61 log CFU/g at day 21. Heating did not negatively impact LPJ antilisterial activity. Addition of LPJ lowered pH values by 0.3 units. The L*, a*, and b* values of cooked ground beef with LPJ changed during the study by 3.4 to 4.43, 0.44 to 0.8, and 0.57 to 1.36 units, respectively, compared with the control. This is the first investigation to confirm pomegranate's antilisterial activity in vitro and in ground beef.
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Affiliation(s)
- Danae L Lucas
- Food Science Program, Schmid College of Science, Chapman University, Orange, California 92866, USA
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41
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Fernandez-Saiz P, Soler C, Lagaron JM, Ocio MJ. Effects of chitosan films on the growth of Listeria monocytogenes, Staphylococcus aureus and Salmonella spp. in laboratory media and in fish soup. Int J Food Microbiol 2009; 137:287-94. [PMID: 20022649 DOI: 10.1016/j.ijfoodmicro.2009.11.016] [Citation(s) in RCA: 44] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2009] [Revised: 11/17/2009] [Accepted: 11/22/2009] [Indexed: 10/20/2022]
Abstract
The objective of this study was to assess the antimicrobial effectiveness of chitosonium acetate films on the growth of Listeria monocytogenes, Salmonella spp. and Staphylococcus aureus. The samples were tested in both laboratory conditions using Tryptone Soy Broth (TSB) and in a real food system using fish soup. The study was carried out at different temperatures (4, 12, and 37 degrees C) in order to discern the influence of such variables. Moreover, a sensory evaluation of the final product was performed as a parameter of consumer acceptance. The results showed a significant reduction of the bacterial growth, which greatly depended on the bacteria type, the temperature of incubation and the food substrate. Although the effectiveness of chitosan films decreased in the fish soup, neither the sensory properties nor the pH of the soup was affected upon their addition. The application of chitosonium acetate as an internal coating of the packaging material could be a very suitable means to assure safety of liquid food products such as fish soup at the range of temperatures studied.
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Affiliation(s)
- P Fernandez-Saiz
- Instituto de Agroquímica y Tecnología de Alimentos (IATA), CSIC, Apartado de correos, 73, 46100 Burjassot, Valencia, Spain
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Persico P, Ambrogi V, Carfagna C, Cerruti P, Ferrocino I, Mauriello G. Nanocomposite polymer films containing carvacrol for antimicrobial active packaging. POLYM ENG SCI 2009. [DOI: 10.1002/pen.21191] [Citation(s) in RCA: 127] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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43
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Antibacterial activities of naturally occurring compounds against Mycobacterium avium subsp. paratuberculosis. Appl Environ Microbiol 2008; 74:5986-90. [PMID: 18676709 DOI: 10.1128/aem.00981-08] [Citation(s) in RCA: 62] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023] Open
Abstract
The antibacterial activities of 18 naturally occurring compounds (including essential oils and some of their isolated constituents, apple and green tea polyphenols, and other plant extracts) against three strains of Mycobacterium avium subsp. paratuberculosis (a bovine isolate [NCTC 8578], a raw-milk isolate [806R], and a human isolate [ATCC 43015]) were evaluated using a macrobroth susceptibility testing method. M. avium subsp. paratuberculosis was grown in 4 ml Middlebrook 7H9 broth containing 10% oleic acid-albumin-dextrose-catalase, 0.05% Tween 80 (or 0.2% glycerol), and 2 microg/ml mycobactin J supplemented with five concentrations of each test compound. The changes in the optical densities of the cultures at 600 nm as a measure of CFU were recorded at intervals over an incubation period of 42 days at 37 degrees C. Six of the compounds were found to inhibit the growth of M. avium subsp. paratuberculosis. The most effective compound was trans-cinnamaldehyde, with a MIC of 25.9 microg/ml, followed by cinnamon oil (26.2 microg/ml), oregano oil (68.2 microg/ml), carvacrol (72.2 microg/ml), 2,5-dihydroxybenzaldehyde (74 microg/ml), and 2-hydroxy-5-methoxybenzaldehyde (90.4 microg/ml). With the exception of carvacrol, a phenolic compound, three of the four most active compounds are aldehydes, suggesting that the structure of the phenolic group or the aldehyde group may be important to the antibacterial activity. No difference in compound activity was observed between the three M. avium subsp. paratuberculosis strains studied. Possible mechanisms of the antimicrobial effects are discussed.
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