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Roila R, Stefanetti V, Carboni F, Altissimi C, Ranucci D, Valiani A, Branciari R. Antilisterial activity of olive-derived polyphenols: an experimental study on meat preparations. Ital J Food Saf 2024; 13:12447. [PMID: 39301142 PMCID: PMC11411407 DOI: 10.4081/ijfs.2024.12447] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2024] [Accepted: 04/23/2023] [Indexed: 09/22/2024] Open
Abstract
Pork meat and processed pork products have been linked to multiple listeriosis outbreaks worldwide during the past few years. Specifically, it has been highlighted that minced pork meat is easily perishable and may increase the growth of Listeria monocytogenes, which could be harmful to the general public's health. This study aimed to investigate the potential application of olive oil mill wastewater polyphenolic and red beet extracts as natural antimicrobial agents for L. monocytogenes growth control in burgers. The minced pork meat was mixed with the extracts and experimentally inoculated with L. monocytogenes, then molded into vacuum-packaged and cold-stored (4±1°C) burgers kept under alternating exposure to fluorescent light. The L. monocytogenes enumeration was performed on burgers at 0, 2, 5, and 10 days of shelf life. In uninoculated burgers, physicochemical (pH, water activity, color) and sensory determination (descriptive sensory analysis) were also conducted. At the end of storage, the samples treated with olive-derived extract showed the lowest value of L. monocytogenes (approximately 1.3 Log CFU/g). The physicochemical and sensory traits of burgers have benefited from the addition of both olive-derived and red beet extracts. Results suggest that olive mill wastewater polyphenolic extracts could be added to minced pork meat products to act as a natural antimicrobial agent.
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Affiliation(s)
- Rossana Roila
- Department of Veterinary Medicine, University of Perugia
| | - Valentina Stefanetti
- Department of Veterinary Medicine, University of Perugia
- Department of Human Sciences and Promotion of Quality of Life, San Raffaele Telematic University, Rome
| | | | | | - David Ranucci
- Department of Veterinary Medicine, University of Perugia
| | - Andrea Valiani
- Experimental Zooprophylactic Institute of Umbria and Marche "Togo Rosati", Perugia, Italy
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2
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Altissimi C, Roila R, Ranucci D, Branciari R, Cai D, Paulsen P. Preventing Microbial Growth in Game Meat by Applying Polyphenolic Extracts from Olive Mill Vegetation Water. Foods 2024; 13:658. [PMID: 38472771 DOI: 10.3390/foods13050658] [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: 02/01/2024] [Revised: 02/12/2024] [Accepted: 02/20/2024] [Indexed: 03/14/2024] Open
Abstract
We studied the efficacy of different formulations of polyphenol extracts (mainly containing hydroxytyrosol and tyrosol) from olive mill vegetation water on the microflora on the surfaces of game meat cuts with high or low initial bacterial loads. Meat with a high microbial load (>5 Log cfu/g; mean value = 6.83 ± 0.45 standard deviation) was immersed for 10 or 60 sec into 25% and 10% solutions of microencapsulated freeze-dried and non-encapsulated polyphenolic extracts. Aerobic colony, Enterobacteriaceae, Pseudomonas spp., and lactic acid bacteria counts were determined on treated samples compared to controls after 7 days of storage (in vacuum-packed conditions at +3 °C). Significant differences were registered only for aerobic colony count for a 10% liquid extract treatment (0.64 log reduction). In contrast, the dipping or immersion of game meat with low initial microbial loads (<5 Log cfu/g; mean value = 3.58 ± 0.72 standard deviation) in 10% solutions of the polyphenol extracts effectuated significant reductions in all bacteria counts (p < 0.002) at 7 and 14 days of storage for different extracts, independently from the application methods. The use of the extracts to inhibit bacterial growth in game meat should only be considered if a good hygienic baseline is guaranteed.
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Affiliation(s)
- Caterina Altissimi
- Department of Veterinary Medicine, University of Perugia, 06121 Perugia, Italy
| | - Rossana Roila
- Department of Veterinary Medicine, University of Perugia, 06121 Perugia, Italy
| | - David Ranucci
- Department of Veterinary Medicine, University of Perugia, 06121 Perugia, Italy
| | - Raffaella Branciari
- Department of Veterinary Medicine, University of Perugia, 06121 Perugia, Italy
| | - Dongjie Cai
- College of Veterinary Medicine, Sichuan Agricultural University, Chengdu 611130, China
| | - Peter Paulsen
- Centre for Food Science and Veterinary Public Health, Clinical Department for Farm Animals and Food System Science, University of Veterinary Medicine Vienna, 1012 Vienna, Austria
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Silvan JM, Guerrero-Hurtado E, Gutierrez-Docio A, Prodanov M, Martinez-Rodriguez AJ. Olive Leaf as a Source of Antibacterial Compounds Active against Antibiotic-Resistant Strains of Campylobacter jejuni and Campylobacter coli. Antibiotics (Basel) 2022; 12:26. [PMID: 36671227 PMCID: PMC9854969 DOI: 10.3390/antibiotics12010026] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2022] [Revised: 12/16/2022] [Accepted: 12/21/2022] [Indexed: 12/28/2022] Open
Abstract
Campylobacter spp. are the main cause of bacterial gastroenteritis worldwide, and broiler chicks are the main vector of transmission to humans. The high prevalence of Campylobacter in poultry meat and the increase of antibiotic resistant strains have raised the need to identify new antimicrobial agents. For this reason, the aim of the current study was to evaluate the antibacterial activity of two extracts of olive leaf against antibiotic-resistant Campylobacter strains (C. jejuni and C. coli) isolated from poultry food chain. The extracts of olive leaf (E1 and E2) were markedly different in their chemical compositions. While E1 was composed predominantly of highly hydrophilic compounds such as hydroxytyrosol and hydroxytyrosol glucosides (14,708 mg/100 g), E2 mainly contained moderately hydrophilic compounds, with oleuropein (20,471 mg/100 g) being prevalent. All Campylobacter strains exhibited similar antibiotic profiles, being resistant to ciprofloxacin and tetracycline. E1 showed strong antibacterial activity and reduced bacterial growth from 4.12 to 8.14 log CFU/mL, depending on the strain. Hydroxytyrosol was the main compound responsible, causing the inhibition of growth of Campylobacter strains at low concentrations (0.1-0.25 mg/mL). E2 demonstrated a lower antibacterial effect than E1, reducing growth from 0.52 to 2.49 log CFU/mL. The results of this study suggest that the optimization of the composition of olive-leaf extracts can provide improved treatment results against Campylobacter strains.
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Affiliation(s)
- Jose Manuel Silvan
- Microbiology and Food Biocatalysis Group (MICROBIO), Department of Biotechnology and Food Microbiology, Institute of Food Science Research (CIAL, CSIC-UAM), Autonomous University of Madrid, 28049 Madrid, Spain
| | - Esperanza Guerrero-Hurtado
- Department of Production and Characterization of Novel Foods, Institute of Food Science Research (CIAL, CSIC-UAM), Autonomous University of Madrid, 28049 Madrid, Spain
| | - Alba Gutierrez-Docio
- Department of Production and Characterization of Novel Foods, Institute of Food Science Research (CIAL, CSIC-UAM), Autonomous University of Madrid, 28049 Madrid, Spain
| | - Marin Prodanov
- Department of Production and Characterization of Novel Foods, Institute of Food Science Research (CIAL, CSIC-UAM), Autonomous University of Madrid, 28049 Madrid, Spain
| | - Adolfo J. Martinez-Rodriguez
- Microbiology and Food Biocatalysis Group (MICROBIO), Department of Biotechnology and Food Microbiology, Institute of Food Science Research (CIAL, CSIC-UAM), Autonomous University of Madrid, 28049 Madrid, Spain
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4
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Cifuentes-Cabezas M, María Sanchez-Arévalo C, Antonio Mendoza-Roca J, Cinta Vincent-Vela M, Álvarez-Blanco S. Recovery of phenolic compounds from olive oil washing wastewater by adsorption/desorption process. Sep Purif Technol 2022. [DOI: 10.1016/j.seppur.2022.121562] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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5
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Roila R, Sordini B, Esposto S, Ranucci D, Primavilla S, Valiani A, Taticchi A, Branciari R, Servili M. Effect of the Application of a Green Preservative Strategy on Minced Meat Products: Antimicrobial Efficacy of Olive Mill Wastewater Polyphenolic Extract in Improving Beef Burger Shelf-Life. Foods 2022; 11:foods11162447. [PMID: 36010447 PMCID: PMC9407252 DOI: 10.3390/foods11162447] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2022] [Revised: 08/09/2022] [Accepted: 08/11/2022] [Indexed: 01/13/2023] Open
Abstract
The mincing process of raw meat favors microbial spoilage as well as chemical and enzymatic oxidation processes. In order to limit this degradative process, preservatives are routinely added to minced meat products. The role of olive mill wastewater polyphenolic extract as a replacement for synthetic preservatives in beef burger was assessed. The antioxidant capacity of the extract experimentally added to beef burger was evaluated using the oxygen radical absorbance capacity method (ORACFL) to assess the shelf-life, while the lipid oxidation was measured by thiobarbituric reactive substance (TBAR) determination. The antimicrobial activity was assayed by means of classical methods and predictive microbiology. The experimental addition of polyphenolic extract led to 62% lower lipid oxidation and 58% higher antioxidant capacity; it also successfully modulated spoilage microbial populations with an average growth reduction of 15% on day 7. Results indicate that olive mill wastewater polyphenolic extracts could be added to raw ground beef meat to act as natural antioxidants and to modulate microbial growth.
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Affiliation(s)
- Rossana Roila
- Department of Veterinary Medicine, University of Perugia, Via San Costanzo 4, 06126 Perugia, Italy
| | - Beatrice Sordini
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, 06126 Perugia, Italy
| | - Sonia Esposto
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, 06126 Perugia, Italy
- Correspondence: (S.E.); (D.R.); Tel.: +39-075-585-7952 (S.E.); +39-075-585-7931 (D.R.)
| | - David Ranucci
- Department of Veterinary Medicine, University of Perugia, Via San Costanzo 4, 06126 Perugia, Italy
- Correspondence: (S.E.); (D.R.); Tel.: +39-075-585-7952 (S.E.); +39-075-585-7931 (D.R.)
| | - Sara Primavilla
- Istituto Zooprofilattico Sperimentale dell’Umbria e delle Marche “Togo Rosati”, Via G. Salvemini 1, 06126 Perugia, Italy
| | - Andrea Valiani
- Istituto Zooprofilattico Sperimentale dell’Umbria e delle Marche “Togo Rosati”, Via G. Salvemini 1, 06126 Perugia, Italy
| | - Agnese Taticchi
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, 06126 Perugia, Italy
| | - Raffaella Branciari
- Department of Veterinary Medicine, University of Perugia, Via San Costanzo 4, 06126 Perugia, Italy
| | - Maurizio Servili
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, 06126 Perugia, Italy
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Villalva M, Silvan JM, Guerrero-Hurtado E, Gutierrez-Docio A, Navarro del Hierro J, Alarcón-Cavero T, Prodanov M, Martin D, Martinez-Rodriguez AJ. Influence of In Vitro Gastric Digestion of Olive Leaf Extracts on Their Bioactive Properties against H. pylori. Foods 2022; 11:1832. [PMID: 35804647 PMCID: PMC9265983 DOI: 10.3390/foods11131832] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2022] [Revised: 06/17/2022] [Accepted: 06/20/2022] [Indexed: 02/07/2023] Open
Abstract
The aim of this work was to evaluate the influence of in vitro gastric digestion of two olive leaf extracts (E1 and E2) on their chemical composition and bioactive properties against Helicobacter pylori (H. pylori), one of the most successful and prevalent human pathogens. HPLC-PAD/MS analysis and anti-inflammatory, antioxidant, and antibacterial activities of both olive leaf extracts were carried out before and after their in vitro gastric digestion. The results showed that gastric digestion produced modifications of the chemical composition and bioactive properties of both olive leaf extracts. The main compounds in the extract E1 were hydroxytyrosol and its glucoside derivatives (14,556 mg/100 g), presenting all the identified compounds a more polar character than those found in the E2 extract. E2 showed a higher concentration of less polar compounds than E1 extract, with oleuropein (21,419 mg/100 g) being the major component. Gastric digestion during the fasted state (pH 2) induced an overall decrease of the most identified compounds. In the extract E1, while the anti-inflammatory capacity showed only a slight decrease (9% of IL-8 production), the antioxidant properties suffered a drastic drop (23% of ROS inhibition), as well as the antibacterial capacity. However, in the extract E2, these changes caused an increase in the anti-inflammatory (19% of IL-8 production) and antioxidant activity (9% of ROS inhibition), which could be due to the hydrolysis of oleuropein and ligustroside into their main degradation products, hydroxytyrosol and tyrosol, but the antibacterial activity was reduced. Gastric digestion during fed state (pH 5) had less influence on the composition of the extracts, affecting in a lesser degree their anti-inflammatory and antioxidant activity, although there was a decrease in the antibacterial activity in both extracts similar to that observed at pH 2.
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Affiliation(s)
- Marisol Villalva
- Microbiology and Food Biocatalysis Group (MICROBIO), Department of Biotechnology and Food Microbiology, Institute of Food Science Research (CIAL, CSIC-UAM), C/Nicolás Cabrera, 9. Cantoblanco Campus, Autonomous University of Madrid, 28049 Madrid, Spain; (M.V.); (J.M.S.)
| | - Jose Manuel Silvan
- Microbiology and Food Biocatalysis Group (MICROBIO), Department of Biotechnology and Food Microbiology, Institute of Food Science Research (CIAL, CSIC-UAM), C/Nicolás Cabrera, 9. Cantoblanco Campus, Autonomous University of Madrid, 28049 Madrid, Spain; (M.V.); (J.M.S.)
| | - Esperanza Guerrero-Hurtado
- Department of Production and Characterization of Novel Foods, Institute of Food Science Research (CIAL, CSIC-UAM), C/Nicolas Cabrera, 9. Cantoblanco Campus, Autonomous University of Madrid, 28049 Madrid, Spain; (E.G.-H.); (A.G.-D.); (J.N.d.H.); (M.P.); (D.M.)
| | - Alba Gutierrez-Docio
- Department of Production and Characterization of Novel Foods, Institute of Food Science Research (CIAL, CSIC-UAM), C/Nicolas Cabrera, 9. Cantoblanco Campus, Autonomous University of Madrid, 28049 Madrid, Spain; (E.G.-H.); (A.G.-D.); (J.N.d.H.); (M.P.); (D.M.)
| | - Joaquín Navarro del Hierro
- Department of Production and Characterization of Novel Foods, Institute of Food Science Research (CIAL, CSIC-UAM), C/Nicolas Cabrera, 9. Cantoblanco Campus, Autonomous University of Madrid, 28049 Madrid, Spain; (E.G.-H.); (A.G.-D.); (J.N.d.H.); (M.P.); (D.M.)
| | - Teresa Alarcón-Cavero
- Microbiology Department, Hospital Universitario de La Princesa, Sanitaria Princesa Research Institute, 28006 Madrid, Spain;
- Department of Preventive Medicine, Public Health and Microbiology, School of Medicine, Autonomous University of Madrid, 28029 Madrid, Spain
| | - Marin Prodanov
- Department of Production and Characterization of Novel Foods, Institute of Food Science Research (CIAL, CSIC-UAM), C/Nicolas Cabrera, 9. Cantoblanco Campus, Autonomous University of Madrid, 28049 Madrid, Spain; (E.G.-H.); (A.G.-D.); (J.N.d.H.); (M.P.); (D.M.)
| | - Diana Martin
- Department of Production and Characterization of Novel Foods, Institute of Food Science Research (CIAL, CSIC-UAM), C/Nicolas Cabrera, 9. Cantoblanco Campus, Autonomous University of Madrid, 28049 Madrid, Spain; (E.G.-H.); (A.G.-D.); (J.N.d.H.); (M.P.); (D.M.)
| | - Adolfo J. Martinez-Rodriguez
- Microbiology and Food Biocatalysis Group (MICROBIO), Department of Biotechnology and Food Microbiology, Institute of Food Science Research (CIAL, CSIC-UAM), C/Nicolás Cabrera, 9. Cantoblanco Campus, Autonomous University of Madrid, 28049 Madrid, Spain; (M.V.); (J.M.S.)
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7
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Di Pietro M, Filardo S, Mattioli R, Francioso A, Raponi G, Mosca L, Sessa R. Extra Virgin Olive Oil-Based Green Formulations With Promising Antimicrobial Activity Against Drug-Resistant Isolates. Front Pharmacol 2022; 13:885735. [PMID: 35548334 PMCID: PMC9082028 DOI: 10.3389/fphar.2022.885735] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2022] [Accepted: 03/23/2022] [Indexed: 11/13/2022] Open
Abstract
Extra virgin olive oil (EVOO) from Olea europaea L. drupes, a cornerstone in the Mediterranean diet, is well known for its nutritional and health properties, especially for prevention of cardiovascular diseases and metabolic disorders. Traditionally, beneficial health effects have been largely attributed to the high concentration of monounsaturated fatty acids, and in recent years, these have also been related to other components including oleacein and oleocanthal. Here, we evaluated, for the first time, the antimicrobial activity of different green extra virgin olive oil-based formulations in natural deep eutectic solvents (NaDESs) emerging as powerful and biocompatible solvents. Specifically, the antimicrobial activity of the EVOO extract, as well as purified oleocanthal and oleacein in two NaDESs (choline/glycerol and choline/propylene glycol), against several drug-resistant clinical isolates and standard microbial strains has been evaluated. The main result was the inhibitory activity of the EVOO extract in choline/glycerol as well as oleacein in choline/propylene glycol toward drug-resistant Gram-positive and -negative strains. Specifically, the EVOO extract in choline/glycerol showed the highest antibacterial activity against several clinical strains of Staphylococcus aureus, whereas oleacein in choline/propylene glycol was the most effective toward various clinical strains of Escherichia coli, Pseudomonas aeruginosa, and Klebsiella pneumoniae. In addition, all the formulations tested were effective against Candida spp. In conclusion, our results suggest EVOO-based formulations in NaDESs as an interesting strategy that may help in reducing the risk of development of drug resistance. Under this perspective, the usage of NaDESs for the preparation of new antimicrobial formulations may represent a promising approach.
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Affiliation(s)
- Marisa Di Pietro
- Department of Public Health and Infectious Diseases, Faculty of Pharmacy and Medicine, “Sapienza” University of Rome, Roma, Italy
| | - Simone Filardo
- Department of Public Health and Infectious Diseases, Faculty of Pharmacy and Medicine, “Sapienza” University of Rome, Roma, Italy
| | - Roberto Mattioli
- Department of Biochemical Sciences, Faculty of Pharmacy and Medicine, “Sapienza” University of Rome, Roma, Italy
| | - Antonio Francioso
- Department of Biochemical Sciences, Faculty of Pharmacy and Medicine, “Sapienza” University of Rome, Roma, Italy
| | - Giammarco Raponi
- Department of Public Health and Infectious Diseases, Faculty of Pharmacy and Medicine, “Sapienza” University of Rome, Roma, Italy
| | - Luciana Mosca
- Department of Biochemical Sciences, Faculty of Pharmacy and Medicine, “Sapienza” University of Rome, Roma, Italy
| | - Rosa Sessa
- Department of Public Health and Infectious Diseases, Faculty of Pharmacy and Medicine, “Sapienza” University of Rome, Roma, Italy
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8
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Antimicrobial activities of virgin olive oils in vitro and on lettuce from pathogen-inoculated commercial quick salad bags. Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108657] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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9
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Medina E, Romero C, García P, Brenes M. Characterization of bioactive compounds in commercial olive leaf extracts, and olive leaves and their infusions. Food Funct 2019; 10:4716-4724. [PMID: 31304950 DOI: 10.1039/c9fo00698b] [Citation(s) in RCA: 32] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
A large spectrum of beneficial health properties has been attributed to olive leaves. This study was undertaken to characterize the bioactive compounds of commercial olive leaf extracts and olive leaves and their infusions. High variability of bioactive compounds was found among commercial samples. Polyphenol was detected in a range of 44-108 g kg-1 and 7.5-250 g kg-1 for olive leaves and olive leaf extracts, respectively. The main phenol was oleuropein, representing 74-94% of total phenols. However, only 17-26% of polyphenols were diffused to the aqueous phases when olive leaf infusions were prepared. Triterpenic acids were found in a range of 26-37 g kg-1 in olive leaves, but not detected in the infusions. Hence, the absence of the latter substances and the low oleuropein diffusion in olive leaf infusions make new studies necessary to maximize the presence of these bioactive compounds in the final product.
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Affiliation(s)
- Eduardo Medina
- Food Biotechnology Department. Instituto de la Grasa (IG-CSIC), Ctra. Utrera km 1, Building 46, 41013, Seville, Spain.
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10
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Gavahian M, Mousavi Khaneghah A, Lorenzo JM, Munekata PE, Garcia-Mantrana I, Collado MC, Meléndez-Martínez AJ, Barba FJ. Health benefits of olive oil and its components: Impacts on gut microbiota antioxidant activities, and prevention of noncommunicable diseases. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.03.008] [Citation(s) in RCA: 38] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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11
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Enrichment in phenolic compounds of black ripe olives through nano-filtration and vacuum evaporation techniques. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2018.03.010] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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12
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Silvan JM, Pinto-Bustillos MA, Vásquez-Ponce P, Prodanov M, Martinez-Rodriguez AJ. Olive mill wastewater as a potential source of antibacterial and anti-inflammatory compounds against the food-borne pathogen Campylobacter. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2018.05.013] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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13
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Pizzolante G, Durante M, Rizzo D, Di Salvo M, Tredici SM, Tufariello M, De Paolis A, Talà A, Mita G, Alifano P, De Benedetto GE. Characterization of two Pantoea strains isolated from extra-virgin olive oil. AMB Express 2018; 8:113. [PMID: 29992518 PMCID: PMC6039349 DOI: 10.1186/s13568-018-0642-z] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2018] [Accepted: 07/05/2018] [Indexed: 11/10/2022] Open
Abstract
The olive oil is an unfavorable substrate for microbial survival and growth. Only few microorganisms use olive oil fatty acids as carbon and energy sources, and survive in the presence of olive oil anti-microbial components. In this study, we have evaluated the occurrence of microorganisms in 1-year-stored extra-virgin olive oil samples. We detected the presence of bacterial and yeast species with a recurrence of the bacterium Stenotrophomonas rhizophila and yeast Sporobolomyces roseus. We then assayed the ability of all isolates to grow in a mineral medium supplemented with a commercial extra-virgin olive oil as a sole carbon and energy source, and analyzed the utilization of olive oil fatty acids during their growth. We finally focused on two bacterial isolates belonging to the species Pantoea septica. Both these isolates produce carotenoids, and one of them synthesizes bioemulsifiers enabling the bacteria to better survive/growth in this unfavorable substrate. Analyses point to a mixture of glycolipids with glucose, galactose and xylose as carbohydrate moieties whereas the lipid domain was constituted by C6-C10 β-hydroxy carboxylic acids.
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Affiliation(s)
- Graziano Pizzolante
- Department of Biological and Environmental Sciences and Technologies (DiSTeBA), University of Salento, Via Provinciale Monteroni 165, 73100 Lecce, Italy
| | - Miriana Durante
- Istituto di Scienze Delle Produzioni Alimentari-CNR, Via Provinciale Monteroni 165, 73100 Lecce, Italy
| | - Daniela Rizzo
- Laboratory of Analytical and Isotopic Mass Spectrometry, Department of Cultural Heritage, University of Salento, Lecce, Italy
| | - Marco Di Salvo
- Department of Biological and Environmental Sciences and Technologies (DiSTeBA), University of Salento, Via Provinciale Monteroni 165, 73100 Lecce, Italy
| | - Salvatore Maurizio Tredici
- Department of Biological and Environmental Sciences and Technologies (DiSTeBA), University of Salento, Via Provinciale Monteroni 165, 73100 Lecce, Italy
| | - Maria Tufariello
- Istituto di Scienze Delle Produzioni Alimentari-CNR, Via Provinciale Monteroni 165, 73100 Lecce, Italy
| | - Angelo De Paolis
- Istituto di Scienze Delle Produzioni Alimentari-CNR, Via Provinciale Monteroni 165, 73100 Lecce, Italy
| | - Adelfia Talà
- Department of Biological and Environmental Sciences and Technologies (DiSTeBA), University of Salento, Via Provinciale Monteroni 165, 73100 Lecce, Italy
| | - Giovanni Mita
- Istituto di Scienze Delle Produzioni Alimentari-CNR, Via Provinciale Monteroni 165, 73100 Lecce, Italy
| | - Pietro Alifano
- Department of Biological and Environmental Sciences and Technologies (DiSTeBA), University of Salento, Via Provinciale Monteroni 165, 73100 Lecce, Italy
| | - Giuseppe Egidio De Benedetto
- Laboratory of Analytical and Isotopic Mass Spectrometry, Department of Cultural Heritage, University of Salento, Lecce, Italy
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14
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Yakhlef W, Arhab R, Romero C, Brenes M, de Castro A, Medina E. Phenolic composition and antimicrobial activity of Algerian olive products and by-products. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.03.044] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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15
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Pang KL, Chin KY. The Biological Activities of Oleocanthal from a Molecular Perspective. Nutrients 2018; 10:E570. [PMID: 29734791 PMCID: PMC5986450 DOI: 10.3390/nu10050570] [Citation(s) in RCA: 67] [Impact Index Per Article: 11.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2018] [Revised: 05/02/2018] [Accepted: 05/03/2018] [Indexed: 02/07/2023] Open
Abstract
Oleocanthal is a minor constituent of olive oil with strong anti-inflammatory activities. Since the pathogenesis of many chronic diseases involves inflammatory and oxidative components, oleocanthal is a promising agent to prevent these conditions. This review aimed to summarise the current beneficial health effects of oleocanthal and the molecular basis of its biological actions. The anti-inflammatory, antioxidative, antimicrobial, anticancer and neuroprotective activities of oleocanthal have been examined by previous studies. Of these, studies on the anticancer effects have been the most extensive. Oleocanthal was reported to suppress melanoma, breast, liver, and colon cancer cells. Neurological studies focused on the effects of oleocanthal against Alzheimer’s disease. Oleocanthal improved clearance of the amyloid beta protein from neurons and reduced the inflammation of astrocytes. Despite the positive results, validation of the biological effects of oleocanthal in animal disease models is limited and should be emphasized in the future. As a conclusion, oleocanthal may act together with other bioactive compounds in olive oil to achieve its therapeutic potential. The use of oleocanthal alone as a single therapeutic measure awaits validation from future studies.
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Affiliation(s)
- Kok-Lun Pang
- Biomedical Science Programme, School of Diagnostic and Applied Health Sciences, Faculty of Health Sciences, Universiti Kebangsaan Malaysia, Kuala Lumpur 50300, Malaysia.
| | - Kok-Yong Chin
- Department of Pharmacology, Universiti Kebangsaan Malaysia Medical Centre, Cheras 56000, Malaysia.
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Lombardo L, Grasso F, Lanciano F, Loria S, Monetti E. Broad-Spectrum Health Protection of Extra Virgin Olive Oil Compounds. ACTA ACUST UNITED AC 2018. [DOI: 10.1016/b978-0-444-64057-4.00002-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/21/2023]
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17
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Belaqziz M, Tan SP, El-Abbassi A, Kiai H, Hafidi A, O’Donovan O, McLoughlin P. Assessment of the antioxidant and antibacterial activities of different olive processing wastewaters. PLoS One 2017; 12:e0182622. [PMID: 28873097 PMCID: PMC5584791 DOI: 10.1371/journal.pone.0182622] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2016] [Accepted: 07/06/2017] [Indexed: 12/19/2022] Open
Abstract
Olive processing wastewaters (OPW), namely olive mill wastewater (OMW) and table-olive wastewaters (TOW) were evaluated for their antibacterial activity against five Gram-positive and two Gram-negative bacteria using the standard disc diffusion and thin layer chromatography (TLC)-bioautography assays. Disc diffusion screening and bioautography of OMW were compared to the phenolic extracts of table-olive brines. Positive activity against S. aureus was demonstrated. The optimization of chromatographic separation revealed that hexane/acetone in the ratio of 4:6 was the most effective for phenolic compounds separation. A HPLC-MS analysis was performed showing that only two compounds, hydroxytyrosol and tyrosol, were the predominant phenolic compounds in all OPW. The phenolic extract of OMW generated by a semi-modern process showed the highest free radical-scavenging activity (DPPH assay) compared to the other phenolic extracts. It is apparent from the present study that OPW are a rich source of antioxidants suitable for use in food, cosmetic or pharmaceutical applications.
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Affiliation(s)
- Majdouline Belaqziz
- Center of Analysis and Characterization, Cadi Ayyad University, Marrakech, Morocco
| | - Shiau Pin Tan
- The Pharmaceutical & Molecular Biotechnology Research Centre (PMBRC), Department of Science, Waterford Institute of Technology, Waterford, Ireland
| | - Abdelilah El-Abbassi
- Food Sciences laboratory, Department of Biology, Faculty of Sciences–Semlalia, Cadi Ayyad University, Marrakech, Morocco
| | - Hajar Kiai
- Food Sciences laboratory, Department of Biology, Faculty of Sciences–Semlalia, Cadi Ayyad University, Marrakech, Morocco
| | - Abdellatif Hafidi
- Food Sciences laboratory, Department of Biology, Faculty of Sciences–Semlalia, Cadi Ayyad University, Marrakech, Morocco
| | - Orla O’Donovan
- The Pharmaceutical & Molecular Biotechnology Research Centre (PMBRC), Department of Science, Waterford Institute of Technology, Waterford, Ireland
| | - Peter McLoughlin
- The Pharmaceutical & Molecular Biotechnology Research Centre (PMBRC), Department of Science, Waterford Institute of Technology, Waterford, Ireland
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Brenes M, Romero C, García-García P. Optimization of Ripe Olive Processing with a Single Lye Treatment. J Food Sci 2017; 82:2078-2084. [DOI: 10.1111/1750-3841.13827] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2017] [Revised: 06/19/2017] [Accepted: 07/01/2017] [Indexed: 12/01/2022]
Affiliation(s)
- Manuel Brenes
- the Food Biotechnology Dept., Inst. de la Grasa (IG-CSIC); Univ. Pablo de Olavide Campus; Building 46, Ctra. Utrera km 1 41013 Seville Spain
| | - Concepción Romero
- the Food Biotechnology Dept., Inst. de la Grasa (IG-CSIC); Univ. Pablo de Olavide Campus; Building 46, Ctra. Utrera km 1 41013 Seville Spain
| | - Pedro García-García
- the Food Biotechnology Dept., Inst. de la Grasa (IG-CSIC); Univ. Pablo de Olavide Campus; Building 46, Ctra. Utrera km 1 41013 Seville Spain
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Romero C, Medina E, Mateo MA, Brenes M. Quantification of bioactive compounds in Picual and Arbequina olive leaves and fruit. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:1725-1732. [PMID: 27447942 DOI: 10.1002/jsfa.7920] [Citation(s) in RCA: 36] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/24/2016] [Revised: 07/07/2016] [Accepted: 07/17/2016] [Indexed: 05/24/2023]
Abstract
BACKGROUND Olive leaves and fruit possess bioactive substances such as phenolic compounds and triterpenic acids that can be obtained from olive by-products generated during olive oil extraction. The aim of the present study was the characterization and quantification of these compounds in Picual and Arbequina cultivars from different locations and throughout two seasons in both olive leaves and fruit. RESULTS The major phenolic compound identified in the leaves was oleuropein, and the total content of phenolic compounds in this material reached 70 g kg-1 fresh weight. The leaves were also rich in triterpenic acids (20 g kg-1 fresh weight), with oleanolic acid being the most concentrated among them. With regard to olives, oleuropein and demethyloleuropein were the main phenolic compounds in the pulp of Picual and Arbequina cultivars, and the total concentration of these phenolic compounds reached 3.5% fresh weight. Olives can also be an important source of triterpenic acids, although this is mainly the skin part, where the maslinic and oleanolic acids are concentrated. CONCLUSION Olive leaves can contain up to 70 g kg-1 phenolic compounds and 20 g kg-1 triterpenic acids, and olive fruit can contain up to 35 g kg-1 of the former and 3 g kg-1 of the latter. It must also be noted that this level was constant both between seasons and orchard locations. © 2016 Society of Chemical Industry.
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Affiliation(s)
- Concepción Romero
- Food Biotechnology Department, Instituto de la Grasa (IG-CSIC), Campus University Pablo de Olavide, Ctra. Utrera km 1, 41013, Seville, Spain
| | - Eduardo Medina
- Food Biotechnology Department, Instituto de la Grasa (IG-CSIC), Campus University Pablo de Olavide, Ctra. Utrera km 1, 41013, Seville, Spain
| | - Mª Antonia Mateo
- Jaencoop SCA, Avda. de Valencia s/n, 23330-Villanueva del Arzobispo, Jaén, Spain
| | - Manuel Brenes
- Food Biotechnology Department, Instituto de la Grasa (IG-CSIC), Campus University Pablo de Olavide, Ctra. Utrera km 1, 41013, Seville, Spain
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20
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Thielmann J, Kohnen S, Hauser C. Antimicrobial activity of Olea europaea Linné extracts and their applicability as natural food preservative agents. Int J Food Microbiol 2017; 251:48-66. [PMID: 28395179 DOI: 10.1016/j.ijfoodmicro.2017.03.019] [Citation(s) in RCA: 44] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2016] [Revised: 03/10/2017] [Accepted: 03/26/2017] [Indexed: 01/13/2023]
Abstract
The antimicrobial activity of phenolic compounds from Olea (O.) europaea Linné (L.) is part of the scientific discussion regarding the use of natural plant extracts as alternative food preservative agents. Although, the basic knowledge on the antimicrobial potential of certain molecules such as oleuropein, hydroxytyrosol or elenolic acid derivatives is given, there is still little information regarding their applicability for food preservation. This might be primarily due to the lack of information regarding the full antimicrobial spectrum of the compounds, their synergisms in natural or artificial combinations and their interaction with food ingredients. The present review accumulates available literature from the past 40 years, investigating the antimicrobial activity of O. europaea L. derived extracts and compounds in vitro and in food matrices, in order to evaluate their food applicability. In summary, defined extracts from olive fruit or leaves, containing the strongest antimicrobial compounds hydroxytyrosol, oleacein or oleacanthal in considerable concentrations, appear to be suitable for food preservation. Nonetheless there is still need for consequent research on the compounds activity in food matrices, their effect on the natural microbiota of certain foods and their influence on the sensorial properties of the targeted products.
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Affiliation(s)
- J Thielmann
- Fraunhofer Institute for Process Engineering and Packaging IVV, Freising, Germany.
| | | | - C Hauser
- Fraunhofer Institute for Process Engineering and Packaging IVV, Freising, Germany
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21
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Dietary Administration of Olive Mill Wastewater Extract Reduces Campylobacter spp. Prevalence in Broiler Chickens. SUSTAINABILITY 2016. [DOI: 10.3390/su8090837] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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22
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Medina E, Romero-Gil V, Garrido-Fernández A, Arroyo-López FN. Survival of foodborne pathogens in natural cracked olive brines. Food Microbiol 2016; 59:104-11. [PMID: 27375250 DOI: 10.1016/j.fm.2016.05.017] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2016] [Revised: 05/30/2016] [Accepted: 05/30/2016] [Indexed: 11/17/2022]
Abstract
This work reports the survival (challenge tests) of foodborne pathogen species (Escherichia coli, Staphylococcus aureus, Listeria monocytogenes, and Salmonella enterica) in Aloreña de Málaga table olive brines. The inhibitions were fit using a log-linear model with tail implemented in GInaFIT excel software. The olive brine had a considerable inhibitory effect on the pathogens. The residual (final) populations (Fp) after 24 h was below detection limit (<1.30 log10 cfu/mL) for all species assayed. The maximum death rate (kmax) was 9.98, 51.37, 38.35 and 53.01 h(-1), while the time for 4 log10 reductions (4Dr) was 0.96, 0.36, 0.36 and 0.24 h for E. coli, S. aureus, L. monocytogenes and S. enterica, respectively. Brine dilutions increased Fp and 4Dr, while decreased kmax. A cluster analysis showed that E. coli had an overall quite different behaviour being the most resistant species, but the others bacteria behaved similarly, especially S. aureus and S. enterica. Partial Least Squares regression showed that the most influential phenols on microbial survival were EDA (dialdehydic form of decarboxymethyl elenolic acid), HyEDA (EDA linked to hydroxytyrosol), hydroxytyrosol 4-glucoside, tyrosol, and oleoside 11-methyl ester. Results confirm the adverse habitats of table olives for foodborne pathogenic microorganisms.
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Affiliation(s)
- Eduardo Medina
- Food Biotechnology Department, Instituto de la Grasa (CSIC), University Campus Pablo de Olavide, Building 46. Ctra. Utrera, km 1, 41013 Seville, Spain
| | - Verónica Romero-Gil
- Food Biotechnology Department, Instituto de la Grasa (CSIC), University Campus Pablo de Olavide, Building 46. Ctra. Utrera, km 1, 41013 Seville, Spain; Regulatory Council of Protected Designation of Origen Aloreña de Málaga Table Olives, C/ Dehesa, 80, 29560 Pizarra, Málaga, Spain
| | - Antonio Garrido-Fernández
- Food Biotechnology Department, Instituto de la Grasa (CSIC), University Campus Pablo de Olavide, Building 46. Ctra. Utrera, km 1, 41013 Seville, Spain
| | - Francisco Noé Arroyo-López
- Food Biotechnology Department, Instituto de la Grasa (CSIC), University Campus Pablo de Olavide, Building 46. Ctra. Utrera, km 1, 41013 Seville, Spain.
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Roila R, Branciari R, Ranucci D, Ortenzi R, Urbani S, Servili M, Valiani A. Antimicrobial Activity of Olive Mill Wastewater Extract Against Pseudomonas Fluorescens Isolated from Mozzarella Cheese. Ital J Food Saf 2016; 5:5760. [PMID: 27800450 PMCID: PMC5076743 DOI: 10.4081/ijfs.2016.5760] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2016] [Revised: 03/21/2016] [Accepted: 03/23/2016] [Indexed: 11/23/2022] Open
Abstract
Olive mill wastewater polyphenol extract was tested for antimicrobial activity against 64 strains of Pseudomonas fluorescens responsible for mozzarella discolouration. The extract showed a minimum inhibitory concentration (MIC)50 value of 5 mg/mL and a MIC90 value of 7 mg/mL. The MBC50 and MBC90 values corresponded to 6 and 8 mg/mL, respectively. The MIC concentration (7 mg/mL) was demonstrated to have a bacteriostatic effect while maintaining the bacterial concentration on the levels of the inoculum for 48 hours. The 3/2 MIC concentration was responsible for four logs CFU/mL depletion in colony count after 24 h. As the extract concentration decreased from MIC value, no inhibitory effects were recorded.
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Affiliation(s)
- Rossana Roila
- Institute for Experimental Veterinary Medicine of Umbria and Marche , Perugia, Italy
| | | | - David Ranucci
- Department of Veterinary Medicine, University of Perugia , Perugia, Italy
| | - Roberta Ortenzi
- Institute for Experimental Veterinary Medicine of Umbria and Marche , Perugia, Italy
| | - Stefania Urbani
- Department of Agricultural, Food, and Environmental Sciences, University of Perugia , Perugia, Italy
| | - Maurizio Servili
- Department of Agricultural, Food, and Environmental Sciences, University of Perugia , Perugia, Italy
| | - Andrea Valiani
- Institute for Experimental Veterinary Medicine of Umbria and Marche , Perugia, Italy
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Medina-Martínez MS, Truchado P, Castro-Ibáñez I, Allende A. Antimicrobial activity of hydroxytyrosol: a current controversy. Biosci Biotechnol Biochem 2016; 80:801-10. [DOI: 10.1080/09168451.2015.1116924] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Abstract
Abstract
This study focus on the main factors that affect the antimicrobial capacity of hydroxytyrosol, including the concentration (200, 400, and 1000 μg/mL), target strains, and the culture media (nutrient-rich and less-rich culture media). The potential HT degradation was also evaluated by HPLC-PAD. Kinetic parameters from growth curves showed that HT concentrations produced a doses-dependent shift when compared to the untreated control. In most of the cases, the highest tested dose (1000 μg/mL) was needed to inhibit growth of the selected strains. However, all the strains were able to grow even at the highest HT dose when cultivated in nutrient-rich culture media. It was observed that HT concentrations were reduced by about 15%, except for Escherichia coli 533 and 679 in Muller Hinton broth, where HT was reduced up to 35%. The results showed a limited antimicrobial activity, contrary to information previously published in some research papers.
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Affiliation(s)
- María S Medina-Martínez
- Research Group on Quality, Safety and Bioactivity of Plant Foods, Department of Food Science and Technology, CEBAS-CSIC, Murcia, Spain
| | - Pilar Truchado
- Research Group on Quality, Safety and Bioactivity of Plant Foods, Department of Food Science and Technology, CEBAS-CSIC, Murcia, Spain
| | - Irene Castro-Ibáñez
- Research Group on Quality, Safety and Bioactivity of Plant Foods, Department of Food Science and Technology, CEBAS-CSIC, Murcia, Spain
| | - Ana Allende
- Research Group on Quality, Safety and Bioactivity of Plant Foods, Department of Food Science and Technology, CEBAS-CSIC, Murcia, Spain
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25
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Medina-Pradas E, Arroyo-López FN. Presence of toxic microbial metabolites in table olives. Front Microbiol 2015; 6:873. [PMID: 26379648 PMCID: PMC4552003 DOI: 10.3389/fmicb.2015.00873] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2015] [Accepted: 08/10/2015] [Indexed: 12/03/2022] Open
Abstract
Table olives have an enormous importance in the diet and culture of many Mediterranean countries. Albeit there are different ways to produce this fermented vegetable, brining/salting, fermentation, and acidification are common practices for all of them. Preservation methods such as pasteurization or sterilization are frequently used to guarantee the stability and safety of fermented olives. However, final products are not always subjected to a heat treatment. Thus, microbiota is not always removed and appropriate levels of acidity and salt must be obtained before commercialization. Despite the physicochemical conditions not being favorable for the growth of foodborne pathogens, some illness outbreaks have been reported in the literature. Street markets, inappropriate manipulation and storage conditions were the origin of many of the samples in which foodborne pathogens or their metabolites were detected. Many authors have also studied the survival of pathogens in different styles of table olive elaboration, finding in general that olive environment is not appropriate for their presence. Inhibitory compounds such as polyphenols, low availability of nutrients, high salt content, low pH levels, bacteriocins, or the addition of preservatives act as hurdles against undesirable microorganisms, which contribute to obtaining a safe and good quality product.
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Affiliation(s)
- Eduardo Medina-Pradas
- Food Biotechnology Department, Instituto de la Grasa, Consejo Superior de Investigaciones Científicas Seville, Spain
| | - Francisco Noé Arroyo-López
- Food Biotechnology Department, Instituto de la Grasa, Consejo Superior de Investigaciones Científicas Seville, Spain
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26
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Bisignano C, Filocamo A, Ginestra G, Giofre' SV, Navarra M, Romeo R, Mandalari G. 3,4-DHPEA-EA from Olea Europaea L. is effective against standard and clinical isolates of Staphylococcus sp. Ann Clin Microbiol Antimicrob 2014; 13:24. [PMID: 24986240 PMCID: PMC4107751 DOI: 10.1186/1476-0711-13-24] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2014] [Accepted: 05/27/2014] [Indexed: 12/04/2022] Open
Abstract
Background The aim of the present work was to evaluate the antibacterial effect of 3,4-DHPEA-EA (methyl-4-(2-(3,4-dihydroxyphenethoxy)-2-oxoethyl)-3-formyl-2-methyl-3,4-dihydro-2H-pyran-5-carboxylate), a derivate of oleuropein, against a range of Gram-positive bacteria, including ATCC strains, food and clinical isolates. Methods The minimum inhibitory concentrations (MICs) of 3,4-DHPEA-EA were determined by the broth microdilution method and the Bioscreen C. Results 3,4-DHPEA-EA was effective against ATCC and clinical isolates of Staphylococcus aureus (MIC values between 125 and 250 μg/ml) and ATCC and clinical isolates of Staphylococcus epidermidis (MIC values between 7.81 and 62.5 μg/ml). No significant differences were observed between the two solvents (methanol and DMSO) used to dissolve 3,4-DHPEA-EA. Conclusions The results obtained could be used to develop novel therapies for the treatment of skin infections. Further studies need to be performed to elucidate the formation of 3,4-DHPEA-EA by acid hydrolysis of oleuropein in the human stomach.
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Affiliation(s)
| | | | | | | | | | | | - Giuseppina Mandalari
- Dipartimento di Scienze del Farmaco e Prodotti per la Salute, University of Messina, Viale Annunziata, 98100 Messina, Italy.
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27
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Parreira P, Fátima Duarte M, Reis CA, Martins MCL. Helicobacter pylori infection: A brief overview on alternative natural treatments to conventional therapy. Crit Rev Microbiol 2014; 42:94-105. [PMID: 24606042 DOI: 10.3109/1040841x.2014.892055] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Abstract
Helicobacter pylori is a human gastric pathogen considered as the etiologic agent of several gastric disorders, that may range from chronic gastritis to more severe outcomes, including gastric cancer. The current therapeutic scheme relies on the combination of several pharmacological substances, namely antibiotics and proton pump inhibitors. However, the cure rates obtained have been declining over the years, mostly due to bacterial resistance to antibiotics. In this context, the use of non-antibiotic substances is of the utmost importance regarding H. pylori eradication. In this review, we present different classes of compounds obtained from natural sources that have shown to present anti-H. pylori potential; we briefly highlight their possible use in the context of developing new therapeutic approaches.
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Affiliation(s)
- Paula Parreira
- a Centro de Biotecnologia Agrícola e Agro-Alimentar do Alentejo , Rua Pedro Soares, Beja , Portugal
| | - M Fátima Duarte
- a Centro de Biotecnologia Agrícola e Agro-Alimentar do Alentejo , Rua Pedro Soares, Beja , Portugal
| | - Celso A Reis
- b Instituto de Patologia e Imunologia Molecular da Universidade do Porto , Porto , Portugal .,c Faculdade de Medicina , Universidade do Porto , Porto , Portugal .,d Instituto de Ciências Biomédicas Abel Salazar, Universidade do Porto , Porto , Portugal , and
| | - M Cristina L Martins
- d Instituto de Ciências Biomédicas Abel Salazar, Universidade do Porto , Porto , Portugal , and.,e Instituto de Engenharia Biomédica, Universidade do Porto , Porto , Portugal
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Endo A, Teräsjärvi J, Salminen S. Food matrices and cell conditions influence survival of Lactobacillus rhamnosus GG under heat stresses and during storage. Int J Food Microbiol 2014; 174:110-2. [DOI: 10.1016/j.ijfoodmicro.2014.01.006] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2013] [Revised: 11/12/2013] [Accepted: 01/11/2014] [Indexed: 12/01/2022]
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29
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Medina E, Brenes M, Romero C, Ramírez E, de Castro A. Survival of foodborne pathogenic bacteria in table olive brines. Food Control 2013. [DOI: 10.1016/j.foodcont.2013.06.026] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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30
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Castro M, Romero C, de Castro A, Vargas J, Medina E, Millán R, Brenes M. Assessment of Helicobacter pylori eradication by virgin olive oil. Helicobacter 2012; 17:305-11. [PMID: 22759331 DOI: 10.1111/j.1523-5378.2012.00949.x] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Abstract
BACKGROUND A recent study conducted by Medina et al. disclosed that virgin olive oil has a bactericidal effect in vitro against Helicobacter pylori because of its contents of certain phenolic compounds with dialdehydic structures. We carried out two clinical trials to evaluate the effect of virgin olive oil on H. pylori-infected individuals. MATERIALS AND METHODS Two different pilot studies were performed with 60 H. pylori-infected adults. In the first study, thirty subjects who tested positive for H. pylori received 30 g of washed virgin olive oil for 14 days, and after 1 month, the patients took 30 g of unwashed virgin olive oil for another 14 days. In a second study, a group of 30 subjects received 30 g of a different virgin olive oil for 14 days. Helicobacter pylori-infection status was checked by the urea breath test. RESULTS Helicobacter pylori was eradicated in 8 of 30 individuals when microorganism status was checked after 4-6 weeks from the first clinical intervention although 12 of 30 individuals did not show H. pylori infection at 24-72 hour of the last oil dose. Eradication rates were 27 and 40% by intention to treat and per protocol, respectively. Moreover, only 3 of 30 individuals were H. pylori negative after 4-6 weeks from the second clinical intervention but 5 of 30 were negative at 24-72 hour of the last oil dose. Eradication rates were 10 and 11% by intention to treat and per protocol, respectively. It must also be noted that 13 subjects withdrew from the studies because of taste and nausea drawbacks. CONCLUSIONS The administration of virgin olive oil showed moderate effectiveness in eradicating H. pylori. Further studies are needed to confirm these findings, especially with longer periods, different administration conditions, and several types of olive oils.
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Affiliation(s)
- Manuel Castro
- Unidad de Aparato Digestivo y Unidad de Microbiología-CIBERehd, Hospital Universitario de Valme, Caretera de cádiz, s/n. 41014-Seville, Spain
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Medina E, Romero C, de Los Santos B, de Castro A, Garcia A, Romero F, Brenes M. Antimicrobial activity of olive solutions from stored Alpeorujo against plant pathogenic microorganisms. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:6927-6932. [PMID: 21630653 DOI: 10.1021/jf2010386] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/30/2023]
Abstract
The aim of this work was to assess the in vitro antimicrobial effects that wastewaters from alpeorujo oil extraction have against phytopathogenic bacteria and fungi. Alpeorujo was stored for 6 months and then processed to extract its oil, pomace, and a new liquid waste (OWSA), which was characterized by its content in phenolic compounds. OWSA at 20% decreased bu >4 log the population of Erwinia spp., Pseudomonas spp., and Clavibacter spp. viable cells in test tubes, whereas OWSA at 50% in agar medium was necessary to inhibit mycelial growth of most fungi. It was found that the bactericidal effect was due to the joint action of low molecular mass phenolic compounds, although neither hydroxytyrosol, its glucosides, hydroxytyrosol glycol, nor a glutaraldehyde-like compound individually explained this bioactivity. Hence, OWSA constitutes a promising natural solution to fight plant phytopathogenic bacteria and fungi.
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Affiliation(s)
- Eduardo Medina
- Food Biotechnology Department, Instituto de la Grasa IG-CSIC, Avenida Padre García Tejero 4, Seville, Spain
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32
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Brenes M, García A, de los Santos B, Medina E, Romero C, de Castro A, Romero F. Olive glutaraldehyde-like compounds against plant pathogenic bacteria and fungi. Food Chem 2011. [DOI: 10.1016/j.foodchem.2010.10.055] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Medina E, Gori C, Servili M, De Castro A, Romero C, Brenes M. Main variables affecting the lactic acid fermentation of table olives. Int J Food Sci Technol 2010. [DOI: 10.1111/j.1365-2621.2010.02274.x] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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