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Wen L, He H, Liu Y, Wang W, Du P, Hu P, Cao J, Ma Y. Research progress on natural preservatives of meat and meat products: classifications, mechanisms and applications. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024. [PMID: 38546416 DOI: 10.1002/jsfa.13495] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/13/2023] [Revised: 02/21/2024] [Accepted: 03/28/2024] [Indexed: 04/09/2024]
Abstract
Meat and meat products are highly susceptible to contamination by microorganisms and foodborne pathogens, which cause serious economic losses and health hazards. The large consumption and waste of meat and meat products means that there is a need for safe and effective preservation methods. Furthermore, toxicological aspects of chemical preservation techniques related to major health problems have sparked controversies and have prompted consumers and producers to turn to natural preservatives. Consequently, natural preservatives are being increasingly used to ensure the safety and quality of meat products as a result of customer preferences and biological efficacy. However, information on the current status of these preservatives is scattered and a comprehensive review is lacking. Here, we review current knowledge on the classification, mechanisms of natural preservatives and their applications in the preservation of meat and meat products, and also discuss the potential of natural preservatives to improve the safety of meat and meat products. The current status and the current research gaps in the extraction, application and controlled-release of natural antibacterial agents for meat preservation are also discussed in detail. This review may be useful to the development of efficient food preservation techniques in the meat industry. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Lei Wen
- Shandong Provincial Key Laboratory of Agro-Products Processing Technology, Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture, Institute of Food & Nutrition Science and Technology, Shandong Academy of Agricultural Sciences, Jinan, China
- College of Life Sciences, Yantai University, Yantai, China
| | - Hongjun He
- College of Life Sciences, Yantai University, Yantai, China
| | - Yaobo Liu
- Shandong Provincial Key Laboratory of Agro-Products Processing Technology, Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture, Institute of Food & Nutrition Science and Technology, Shandong Academy of Agricultural Sciences, Jinan, China
| | - Weiting Wang
- Shandong Provincial Key Laboratory of Agro-Products Processing Technology, Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture, Institute of Food & Nutrition Science and Technology, Shandong Academy of Agricultural Sciences, Jinan, China
| | - Pengfei Du
- Shandong Provincial Key Laboratory of Agro-Products Processing Technology, Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture, Institute of Food & Nutrition Science and Technology, Shandong Academy of Agricultural Sciences, Jinan, China
| | - Peng Hu
- Shandong Provincial Key Laboratory of Agro-Products Processing Technology, Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture, Institute of Food & Nutrition Science and Technology, Shandong Academy of Agricultural Sciences, Jinan, China
| | - Jianfang Cao
- Shandong Provincial Key Laboratory of Agro-Products Processing Technology, Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture, Institute of Food & Nutrition Science and Technology, Shandong Academy of Agricultural Sciences, Jinan, China
| | - Yanli Ma
- Shandong Provincial Key Laboratory of Agro-Products Processing Technology, Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture, Institute of Food & Nutrition Science and Technology, Shandong Academy of Agricultural Sciences, Jinan, China
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2
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Fabrikov D, Varga ÁT, García MCV, Bélteky P, Kozma G, Kónya Z, López Martínez JL, Barroso F, Sánchez-Muros MJ. Antimicrobial and antioxidant activity of encapsulated tea polyphenols in chitosan/alginate-coated zein nanoparticles: a possible supplement against fish pathogens in aquaculture. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2024; 31:13673-13687. [PMID: 38261222 PMCID: PMC10881692 DOI: 10.1007/s11356-024-32058-x] [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: 10/01/2023] [Accepted: 01/14/2024] [Indexed: 01/24/2024]
Abstract
Regulation of antibiotic use in aquaculture calls for the emergence of more sustainable alternative treatments. Tea polyphenols (GTE), particularly epigallocatechin gallate (EGCG), have various biological activities. However, tea polyphenols are susceptible to degradation. In this work, EGCG and GTE were encapsulated in zein nanoparticles (ZNP) stabilized with alginate (ALG) and chitosan (CS) to reduce the degradation effect. ALG-coated ZNP and ALG/CS-coated ZNP encapsulating EGCG or GTE were obtained with a hydrodynamic size of less than 300 nm, an absolute ζ-potential value >30 mV, and an encapsulation efficiency greater than 75%. The antioxidant capacity of the encapsulated substances, although lower than that of the free ones, maintained high levels. On the other hand, the evaluation of antimicrobial activity showed greater efficiency in terms of growth inhibition for ALG/CS-ZNP formulations, with average overall values of around 60%, reaching an inhibition of more than 90% for Photobacterium damselae. These results support encapsulation as a good strategy for tea polyphenols, as it allows maintaining significant levels of antioxidant activity and increasing the potential for antimicrobial activity, in addition to increasing protection against sources of degradation.
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Affiliation(s)
- Dmitri Fabrikov
- Department of Biology and Geology, University of Almería-CEIMAR Marine Campus of International Excellence, Almería, Spain.
| | - Ágnes Timea Varga
- Department of Biology and Geology, University of Almería-CEIMAR Marine Campus of International Excellence, Almería, Spain
| | - María Carmen Vargas García
- Department of Biology and Geology, University of Almería-CEIMAR Marine Campus of International Excellence, Almería, Spain
| | - Péter Bélteky
- Department of Applied and Environmental Chemistry, University of Szeged, Szeged, Hungary
| | - Gábor Kozma
- Department of Applied and Environmental Chemistry, University of Szeged, Szeged, Hungary
| | - Zoltán Kónya
- Department of Applied and Environmental Chemistry, University of Szeged, Szeged, Hungary
- MTA, Reaction Kinetics and Surface Chemistry Research Group, Rerrich Béla tér 1, Szeged, H-6720, Hungary
| | | | - Fernando Barroso
- Department of Biology and Geology, University of Almería-CEIMAR Marine Campus of International Excellence, Almería, Spain
| | - María José Sánchez-Muros
- Department of Biology and Geology, University of Almería-CEIMAR Marine Campus of International Excellence, Almería, Spain
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Morshdy AEMA, Abdallah KME, Abdallah HE, Algahtani FD, Elabbasy MT, Atique S, Ahmad K, Al-Najjar MAA, Abdallah HM, Mahmoud AFA. Potential of Natural Phenolic Compounds as Antimicrobial Agents against Multidrug-Resistant Staphylococcus aureus in Chicken Meat. Molecules 2023; 28:6742. [PMID: 37764518 PMCID: PMC10535414 DOI: 10.3390/molecules28186742] [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: 08/09/2023] [Revised: 09/08/2023] [Accepted: 09/14/2023] [Indexed: 09/29/2023] Open
Abstract
Staphylococcus aureus is one of the most widespread foodborne bacteria that cause high morbidity, mortality, and economic loss, primarily if foodborne diseases are caused by pathogenic and multidrug-resistant (MDR) strains. This study aimed to determine the prevalence of S. aureus in chicken meat in Egyptian markets. Thus, this study might be the first to assess the efficiency of different natural phenolic compounds as novel antibacterial agents against MDR S. aureus pathogens isolated from raw chicken meat in the Egyptian market. The incidence and quantification of pathogenic S. aureus were detected in retail raw chicken meat parts (breast, thigh, fillet, and giblets). In total, 73 out of 80 (91.3%) of the chicken meat parts were contaminated, with S. aureus as the only species isolated. Of the 192 identified S. aureus isolates, 143 were coagulase-positive S. aureus and 117 isolates were MDR (81.8%, 117/143). Twenty-two antibiotic resistance profile patterns were detected. One strain was randomly selected from each pattern to further analyze virulence and resistance genes. Extracted DNA was assessed for the presence of antibiotic-resistance genes, i.e., vancomycin-resistance (vanA), aminoglycosides-resistance (aacA-aphD), apramycin-resistance (apmA), and methicillin-resistance (mecA), penicillin-resistance (blaZ), and virulence genes staphylococcal enterotoxins (sea and seb), Panton-Valentine leucocidin (pvl), clumping factor A (clfA), and toxic shock syndrome toxin (tst). Clustering analyses revealed that six S. aureus strains harbored the most virulence and resistance genes. The activity of hydroquinone was significantly higher than thymol, carvacrol, eugenol, and protocatechuic acid. Therefore, phenolic compounds, particularly hydroquinone, could potentially alternate with conventional antibiotics against the pathogenic MDR S. aureus inhabiting raw chicken meat. Hence, this study indicates that urgent interventions are necessary to improve hygiene for safer meat in Egyptian markets. Moreover, hydroquinone could be a natural phenolic compound for inhibiting foodborne pathogens.
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Affiliation(s)
- Alaa Eldin M. A. Morshdy
- Food Hygiene, Safety, and Technology Department, Faculty of Veterinary Medicine, Zagazig University, Zagazig 44519, Egypt; (A.E.M.A.M.); (H.E.A.)
| | - Karima M. E. Abdallah
- Food Hygiene, Safety, and Technology Department, Faculty of Veterinary Medicine, Zagazig University, Zagazig 44519, Egypt; (A.E.M.A.M.); (H.E.A.)
| | - Heba E. Abdallah
- Food Hygiene, Safety, and Technology Department, Faculty of Veterinary Medicine, Zagazig University, Zagazig 44519, Egypt; (A.E.M.A.M.); (H.E.A.)
| | - Fahad D. Algahtani
- Department of Public Health, College of Public Health and Health Informatics, University of Hail, Ha’il 81451, Saudi Arabia
| | | | - Suleman Atique
- Department of Public Health Science, Faculty of Landscape and Society, Norwegian University of Life Sciences, 1430 Ås, Norway
| | - Khursheed Ahmad
- Department of Biotechnology, Yeungnam University, Gyeongsan 38541, Republic of Korea
| | | | - Hossam M. Abdallah
- Department of Microbiology, Faculty of Veterinary Medicine, Zagazig University, Zagazig 44519, Egypt;
| | - Abdallah Fikry A. Mahmoud
- Food Hygiene, Safety, and Technology Department, Faculty of Veterinary Medicine, Zagazig University, Zagazig 44519, Egypt; (A.E.M.A.M.); (H.E.A.)
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Mou L, Lu Y, Zhang J, Bilal M, Li J, Li G. Sodium alginate coating of Ginkgo biloba leaves extract containing phenylpropanoids as an ecofriendly preserving agent to maintain the quality of peach fruit. J Food Sci 2023; 88:3649-3665. [PMID: 37477272 DOI: 10.1111/1750-3841.16708] [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: 04/18/2023] [Revised: 06/23/2023] [Accepted: 06/30/2023] [Indexed: 07/22/2023]
Abstract
Plant constituents are of great interest in the food processing industry as potential natural preservative agents for controlling foodborne pathogens. In this study, the 95% EtOH/H2 O extract of Ginkgo biloba leaves was separated using polarity extraction solvents with petroleum ether (PE), ethyl acetate (EA), n-butanol (nB), and water (W) by the principle of similarity and compatibility. Through TLC and NMR analysis of these extracts, it can be concluded that the main component of PE extract were organic acids, for EA extract were flavonoids, for nB extract were phenylpropanoids, and water extract were oligosaccharides. Twelve monomer compounds were separated from the extracts to verify the composition of each extraction stage. Results of morphological and molecular identification revealed that Monilinia fructicola and Rhizopus stolonifer were the main fungi causing peach rot. After evaluating the antifungal activity and peach quality of the four extract/sodium alginate coatings, it was found that the n-butanol extract/sodium alginate coating containing phenylpropanoids had the lowest decay index and the best preservation effect, providing a sustainable alternative to reduce the harm to the environment of synthetic preservatives. PRACTICAL APPLICATION: The abuse of synthetic preservatives poses a threat to the ecological environment and physical health. Therefore, this study developed sodium alginate coating of Ginkgo biloba leaves extract containing phenylpropanoids, which has good effects on the preservation of peaches. The agent is a promising environmentally friendly alternative for synthetic preservatives.
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Affiliation(s)
- Linyun Mou
- College of Biotechnology, Tianjin University of Science and Technology, Tianjin, P. R. China
- School of Life Sciences, Nanjing University, Nanjing, P. R. China
| | - Ya Lu
- School of Pharmaceutical Science and Technology, Tianjin University, Tianjin, P. R. China
| | - Jin Zhang
- College of Biotechnology, Tianjin University of Science and Technology, Tianjin, P. R. China
| | - Muhammad Bilal
- College of Biotechnology, Tianjin University of Science and Technology, Tianjin, P. R. China
| | - Jianlong Li
- School of Life Sciences, Nanjing University, Nanjing, P. R. China
| | - Ganpeng Li
- Key Laboratory of Chemistry in Ethnic Medicinal Resources, State Ethnic Affairs Commission and Ministry of Education, Yunnan Minzu University, Kunming, P. R. China
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Manso T, Lores M, Rama JLR, Villarino RA, Calvo LG, Castillo A, Celeiro M, de Miguel T. Antibacterial Activity against Clinical Strains of a Natural Polyphenolic Extract from Albariño White Grape Marc. Pharmaceuticals (Basel) 2023; 16:950. [PMID: 37513862 PMCID: PMC10383933 DOI: 10.3390/ph16070950] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2023] [Revised: 06/15/2023] [Accepted: 06/25/2023] [Indexed: 07/30/2023] Open
Abstract
Infections caused by multidrug-resistant bacteria are becoming increasingly frequent and sometimes difficult to treat due to the limited number of antibiotics active against them. In addition, they can spread between countries and/or continents, which is a problem of great relevance worldwide. It is, therefore, urgent to find alternatives to treat infections caused by multidrug-resistant bacteria. This study aimed at exploring a possible therapeutic alternative in the fight against antibiotic resistance. Based on the known antibacterial capacity of polyphenols, we tested the antimicrobial activity of a polyphenolic extract of Albariño white grape marc on clinical strains since research on such bacteria has been very scarce until now. First, the extract was obtained using a medium-scale ambient temperature (MSAT) system, which is an efficient and sustainable extractive method. The determinations of the polyphenolic content of the extract and its antioxidant capacity showed good results. Using chromatographic and mass spectrometric tools, 13 remarkable polyphenols were detected in the extract. The antibacterial activity of our grape marc extract against nineteen clinical strain isolates, some of which are multidrug-resistant, was evaluated by means of the calculation of half of the maximum inhibitory concentration (IC50) and the value of the minimum bactericidal concentrations (MBCs). In conclusion, the extract showed effectiveness against all clinical strains tested, regardless of their level of antibiotic resistance, and shows promise in the fight against antibiotic resistance.
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Affiliation(s)
- Tamara Manso
- Complejo Hospitalario Universitario de Ferrol, E-15405 Ferrol, Spain
| | - Marta Lores
- Laboratory of Research and Development of Analytical Solutions (LIDSA), Department of Analytical Chemistry, Nutrition and Food Science, Universidade de Santiago de Compostela, E-15782 Santiago de Compostela, Spain
- i-Grape Laboratory, Emprendia, Campus Vida, E-15782 Santiago de Compostela, Spain
| | - José Luis R Rama
- Department of Microbiology and Parasitology, Universidade de Santiago de Compostela, E-15782 Santiago de Compostela, Spain
| | - Rosa-Antía Villarino
- Department of Microbiology and Parasitology, Universidade de Santiago de Compostela, E-15782 Santiago de Compostela, Spain
| | - Lorena G Calvo
- Department of Microbiology and Parasitology, Universidade de Santiago de Compostela, E-15782 Santiago de Compostela, Spain
| | - Aly Castillo
- Laboratory of Research and Development of Analytical Solutions (LIDSA), Department of Analytical Chemistry, Nutrition and Food Science, Universidade de Santiago de Compostela, E-15782 Santiago de Compostela, Spain
- i-Grape Laboratory, Emprendia, Campus Vida, E-15782 Santiago de Compostela, Spain
| | - María Celeiro
- Laboratory of Research and Development of Analytical Solutions (LIDSA), Department of Analytical Chemistry, Nutrition and Food Science, Universidade de Santiago de Compostela, E-15782 Santiago de Compostela, Spain
- CRETUS, Department of Analytical Chemistry, Nutrition and Food Science, Universidade de Santiago de Compostela, E-15782 Santiago de Compostela, Spain
| | - Trinidad de Miguel
- Department of Microbiology and Parasitology, Universidade de Santiago de Compostela, E-15782 Santiago de Compostela, Spain
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Ahammed S, Easdani M, Liu F, Zhong F. Encapsulation of Tea Polyphenol in Zein through Complex Coacervation Technique to Control the Release of the Phenolic Compound from Gelatin-Zein Composite Film. Polymers (Basel) 2023; 15:2882. [PMID: 37447526 DOI: 10.3390/polym15132882] [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: 06/05/2023] [Revised: 06/25/2023] [Accepted: 06/26/2023] [Indexed: 07/15/2023] Open
Abstract
Green tea polyphenol (TP) was encapsulated in zein and fabricated into a gelatin-zein composite film by complex coacervation. Transglutaminase (TG) crosslinking was employed to obtain a compact structural orientation of the film to prolong the release of bioactive compounds. The encapsulation efficiency of zein and the TP release rate from the composite film were investigated. The retention rate was over 30% and 80% after film fabrication and storage, respectively. Crosslinking decreased the diffusion coefficient by half, thus improving the release of TP from the film. The antioxidant properties were satisfactory after discharge from the film detected by DPPH/ABTS scavenging. The value of crosslinking degree (~60%) and increased molecular weight of the protein were investigated by SDS-PAGE, indicating the compatibility of TP and TG treatment. According to physicomechanical findings, the TG2TP1 film exhibited the best characteristics. Tensile strength and water solubility properties were ameliorated by the TG treatment of TP-encapsulated films compared to the control film. TG and TP-loaded gelatin-zein composite film had better thermal stability than the control film. Moreover, the TP loading reduced the transparency value and improved the light-barrier properties of the film. The films showed significant antimicrobial activities against two food-borne bacteria, including Staphylococcus aureus BCTC13962 and Escherichia coli BCRC10675. The result obtained shows that the encapsulation of TP and TG treatment may be used to fabricate gelatin-zein composite film with controlled release of phenolic compounds for active packaging applications.
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Affiliation(s)
- Shabbir Ahammed
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, Jiangnan University, Wuxi 214122, China
- Science Center for Future Foods, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- Jiaxing Institute of Future Food, Jiaxing 314050, China
| | - Md Easdani
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, Jiangnan University, Wuxi 214122, China
- Science Center for Future Foods, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- Jiaxing Institute of Future Food, Jiaxing 314050, China
| | - Fei Liu
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, Jiangnan University, Wuxi 214122, China
- Science Center for Future Foods, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- Jiaxing Institute of Future Food, Jiaxing 314050, China
| | - Fang Zhong
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, Jiangnan University, Wuxi 214122, China
- Science Center for Future Foods, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- Jiaxing Institute of Future Food, Jiaxing 314050, China
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Dong Z, Yin J, Zhou X, Li S, Fu Z, Liu P, Shen L, Shi W. Natural and biocompatible dressing unit based on tea carbon dots modified core-shell electrospun fiber for diabetic wound disinfection and healing. Colloids Surf B Biointerfaces 2023; 226:113325. [PMID: 37148664 DOI: 10.1016/j.colsurfb.2023.113325] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2022] [Revised: 04/01/2023] [Accepted: 04/22/2023] [Indexed: 05/08/2023]
Abstract
Wound infection and healing in patients with diabetes is one of the complex problems in trauma treatment. Therefore, designing and preparing an advanced dressing membrane for treating the wounds of such patients is essential. In this study, a zein film with biological tea carbon dots (TCDs) and calcium peroxide (CaO2) as the main components for promoting diabetic wound healing was prepared by an electrospinning technique, which combines the advantages of natural degradability and biosafety. CaO2 is a biocompatible material with a microsphere structure that reacts with water to release hydrogen peroxide and calcium ions. TCDs with a small diameter were doped in the membrane to mitigate its properties while improving the antibacterial and healing effects of the membrane. TCDs/CaO2 was mixed with ethyl cellulose-modified zein (ZE) to prepare the dressing membrane. The antibacterial properties, biocompatibility and wound-healing properties of the composite membrane were investigated by antibacterial experiment, cell experiment and a full-thickness skin defect. TCDs/CaO2 @ZE exhibited significant anti-inflammatory and wound healing-promoting properties in diabetic rats, without any cytotoxicity. This study is meaningful in developing a natural and biocompatible dressing membrane for diabetic wound healing, which shows a promising application in wound disinfection and recovery in patients with chronic diseases.
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Affiliation(s)
- Zhenyou Dong
- School of Environmental and Chemical Engineering, Shanghai University, Shanghai 200444, PR China
| | - Junhui Yin
- Institute of Microsurgery On Extremities, Shanghai Sixth People's Hospital Affiliated to Shanghai Jiao Tong University School of Medicine, Shanghai 200233, PR China
| | - Xueqing Zhou
- School of Environmental and Chemical Engineering, Shanghai University, Shanghai 200444, PR China
| | - Suyun Li
- School of Environmental and Chemical Engineering, Shanghai University, Shanghai 200444, PR China
| | - Zhenyu Fu
- School of Environmental and Chemical Engineering, Shanghai University, Shanghai 200444, PR China
| | - Pei Liu
- Department of Orthopedic Surgery, Shanghai Sixth People's Hospital Affiliated to Shanghai Jiao Tong University School of Medicine, Shanghai 200233, PR China
| | - Longxiang Shen
- Department of Orthopedic Surgery, Shanghai Sixth People's Hospital Affiliated to Shanghai Jiao Tong University School of Medicine, Shanghai 200233, PR China.
| | - Wenyan Shi
- School of Environmental and Chemical Engineering, Shanghai University, Shanghai 200444, PR China; Key Laboratory of Organic Compound Pollution Engineering (MOE), Shanghai University, Shanghai 200444, PR China.
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Qian Y, Gui-Bing L, Wen-Qiong W, Cong-Cong T, Ruixia G. The mechanism of whey protein and blueberry juice mixed system fermented with Lactobacillus inhibiting Escherichia coli during storage. Sci Rep 2023; 13:6614. [PMID: 37095188 PMCID: PMC10126160 DOI: 10.1038/s41598-023-33888-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2022] [Accepted: 04/20/2023] [Indexed: 04/26/2023] Open
Abstract
The aim of this study was to identify the antimicrobial effect and mechanism of whey protein and blueberry juice mixed systems fermented with Lactobacillus against Escherichia coli during storage. The whey protein and blueberry juice mixed systems were fermented with L. casei M54, L. plantarum 67, S. thermophiles 99 and L. bulgaricus 134 and had different antibacterial activities against E. coli during storage. The antimicrobial activity of the mixed whey protein and blueberry juice mixture systems was the highest, with an inhibition zone diameter of approximately 230 mm, compared with the whey protein or blueberry juice systems alone. There were no viable E. coli cells 7 h after treatment with of the whey protein and blueberry juice mixed systems as determined by survival curve analysis. Analysis of the inhibitory mechanism showed that the release of alkaline phosphatase, electrical conductivity, protein and pyruvic acid contents, and aspartic acid transaminase and alanine aminotransferase activity in E. coli increased. These results demonstrated that these mixed systems fermented with Lactobacillus, especially those containing blueberries, could inhibit the growth of E. coli and even cause cell death by destroying the cell membrane and cell wall.
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Affiliation(s)
- Yu Qian
- College of Food Science and Engineering, Yangzhou University, Yangzhou, 225127, Jiangsu, China
- Weiwei Food and Beverage Co., LTD, Xuzhou, 221114, Jiangsu, China
| | - Lu Gui-Bing
- College of Food Science and Engineering, Yangzhou University, Yangzhou, 225127, Jiangsu, China
- Weiwei Food and Beverage Co., LTD, Xuzhou, 221114, Jiangsu, China
| | - Wang Wen-Qiong
- College of Food Science and Engineering, Yangzhou University, Yangzhou, 225127, Jiangsu, China.
- Weiwei Food and Beverage Co., LTD, Xuzhou, 221114, Jiangsu, China.
- Jiangsu Key Laboratory of Dairy Biotechnology and Safety Control, Yangzhou University, Yangzhou, Jiangsu, China.
| | - Tang Cong-Cong
- Shaanxi Key Laboratory of Environmental Engineering, School of Environmental and Municipal Engineering, Xi'an University of Architecture and Technology, Xi'an, 710055, China
| | - Gu Ruixia
- College of Food Science and Engineering, Yangzhou University, Yangzhou, 225127, Jiangsu, China
- Weiwei Food and Beverage Co., LTD, Xuzhou, 221114, Jiangsu, China
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9
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Zhang S, Mao B, Cui S, Zhang Q, Zhao J, Tang X, Chen W. Absorption, metabolism, bioactivity, and biotransformation of epigallocatechin gallate. Crit Rev Food Sci Nutr 2023; 64:6546-6566. [PMID: 36728926 DOI: 10.1080/10408398.2023.2170972] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
Abstract
Epigallocatechin gallate (EGCG), a typical flavone-3-ol polyphenol containing eight free hydroxyl groups, is associated with a variety of bioactivities, such as antioxidant, anti-inflammatory, anti-cancer, and antibacterial activities. However, the poor bioavailability of EGCG restricts its use. In this review, we discuss the processes involved in the absorption and metabolism of EGCG, with a focus on its metabolic interactions with the gut microbiota. Next, we summarize the bioactivities of some key metabolites, describe the biotransformation of EGCG by different microorganisms, and discuss its catabolism by specific bacteria. A deeper understanding of the absorption, metabolism, and biotransformation of EGCG may enable its disease-preventive and therapeutic properties to be better utilized. This review provides a theoretical basis for further development and utilization of EGCG and its metabolites for improving the gut microbiota and physiological health.
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Affiliation(s)
- Shuling Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P. R. China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P. R. China
| | - Bingyong Mao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P. R. China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P. R. China
| | - Shumao Cui
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P. R. China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P. R. China
| | - Qiuxiang Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P. R. China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P. R. China
| | - Jianxin Zhao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P. R. China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P. R. China
| | - Xin Tang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P. R. China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P. R. China
| | - Wei Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P. R. China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P. R. China
- National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, Jiangsu, P. R. China
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10
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Lobiuc A, Pavăl NE, Mangalagiu II, Gheorghiță R, Teliban GC, Amăriucăi-Mantu D, Stoleru V. Future Antimicrobials: Natural and Functionalized Phenolics. Molecules 2023; 28:molecules28031114. [PMID: 36770780 PMCID: PMC9920704 DOI: 10.3390/molecules28031114] [Citation(s) in RCA: 28] [Impact Index Per Article: 28.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2022] [Revised: 01/13/2023] [Accepted: 01/20/2023] [Indexed: 01/24/2023] Open
Abstract
With incidence of antimicrobial resistance rising globally, there is a continuous need for development of new antimicrobial molecules. Phenolic compounds having a versatile scaffold that allows for a broad range of chemical additions; they also exhibit potent antimicrobial activities which can be enhanced significantly through functionalization. Synthetic routes such as esterification, phosphorylation, hydroxylation or enzymatic conjugation may increase the antimicrobial activity of compounds and reduce minimal concentrations needed. With potent action mechanisms interfering with bacterial cell wall synthesis, DNA replication or enzyme production, phenolics can target multiple sites in bacteria, leading to a much higher sensitivity of cells towards these natural compounds. The current review summarizes some of the most important knowledge on functionalization of natural phenolic compounds and the effects on their antimicrobial activity.
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Affiliation(s)
- Andrei Lobiuc
- Faculty of Medicine and Biological Sciences, “Ştefan cel Mare” University, 720229 Suceava, Romania
| | - Naomi-Eunicia Pavăl
- Faculty of Medicine and Biological Sciences, “Ştefan cel Mare” University, 720229 Suceava, Romania
- Correspondence: (N.-E.P.); (I.I.M.)
| | - Ionel I. Mangalagiu
- Faculty of Chemistry, “Alexandru Ioan Cuza” University, 700506 Iasi, Romania
- Correspondence: (N.-E.P.); (I.I.M.)
| | - Roxana Gheorghiță
- Faculty of Medicine and Biological Sciences, “Ştefan cel Mare” University, 720229 Suceava, Romania
| | - Gabriel-Ciprian Teliban
- Department of Horticulture Technologies, “Ion Ionescu de la Brad” University of Life Sciences, 700490 Iasi, Romania
| | | | - Vasile Stoleru
- Department of Horticulture Technologies, “Ion Ionescu de la Brad” University of Life Sciences, 700490 Iasi, Romania
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11
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Bhaskaracharya RK, Bhaskaracharya A, Stathopoulos C. A systematic review of antibacterial activity of polyphenolic extract from date palm ( Phoenix dactylifera L.) kernel. Front Pharmacol 2023; 13:1043548. [PMID: 36703735 PMCID: PMC9871312 DOI: 10.3389/fphar.2022.1043548] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2022] [Accepted: 12/21/2022] [Indexed: 01/12/2023] Open
Abstract
Background: Emergence of antibiotic-resistant bacteria makes exploration of natural antibacterial products imperative. Like other fruit processing industry by-products, date kernels, a waste from date processing industry is rich in its extractable polyphenols. The rich polyphenolic content suggests that date kernel extracts (DKE) can be a cost-effective source of antimicrobial agents, however, their antibacterial activity is poorly understood. Hence, a systematic review of available literature to establish DKE's antibacterial activity is warranted. Methods: A systematic PRISMA approach was employed, and relevant studies were identified using defined keywords from Google Scholar, Scopus, PubMed, and Web of Science databases. The search results were screened based on predefined eligibility criteria and data extraction, organization, pooling, and descriptive statistical analyses of original research records conducted. Results: A total of 888 published records were retrieved from databases. Preliminary screening by applying specific eligibility criteria reduced records to 96 which after full text screening further decreased to 14 records. Escherichia coli and Staphylococcus aureus were the most studied organisms. Results indicate moderate to highly active effect shown by the less polar solvent based DKE's against Gram-positive and by the aqueous based DKE's against Gram-negative bacteria. The review confirms antibacterial activity of DKE against both Gram-positive and -negative bacteria. Heterogeneity in reported polyphenolic content and antibacterial activity are due to differences in cultivars, extraction methods, test methods, model organisms, etc. Use of standardized protocols for isolation, characterization, testing of DKE's active polyphenols to elucidate its antibacterial activity is recommended to establish the clinical efficacy of natural antibacterial compounds from DKE. Conclusion: This review outlines the current knowledge regarding antibacterial activity of polyphenolic DKE, identifying gaps in information and provides key recommendations for future research directions.
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Affiliation(s)
- Raman K. Bhaskaracharya
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al-Ain, United Arab Emirates,*Correspondence: Raman K. Bhaskaracharya,
| | - Archana Bhaskaracharya
- Nepean Blue Mountains Local Health District/ University of Sydney, Sydney, NSW, Australia
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12
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Xu W, Jia Y, Wei J, Ning Y, Sun H, Jiang L, Chai L, Luo D, Cao S, Shah BR. Characterization and antibacterial behavior of an edible konjac glucomannan/soluble black tea powder hybrid film with ultraviolet absorption. RSC Adv 2022; 12:32061-32069. [PMID: 36415559 PMCID: PMC9644209 DOI: 10.1039/d2ra05030g] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2022] [Accepted: 10/26/2022] [Indexed: 10/29/2023] Open
Abstract
In this study, a KGM/SBTP film was prepared by a blending method using KGM and a soluble black tea film (SBTP) as substrates, and its hygroscopicity, thermal properties, light barrier properties, microstructure, and bacteriostatic properties were evaluated. The results confirmed that compared with the control group, with the increase in the SBTP content, the transmittance of the film in the ultraviolet region significantly reduced, and the water barrier property and thermal stability were improved. Fourier transform infrared spectroscopy (FTIR) and scanning electron microscopy (SEM) results indicated that the tea polyphenols interacted with the film substrate. SEM also showed that the structure of the KGM/SBTP films was smooth and flat, and all samples showed no fracture. In addition, the KGM/SBTP mixed membrane had obvious concentration-dependent antibacterial activity. When the concentration of SBTP was 0.9%, the inhibition zones against Staphylococcus aureus and Escherichia coli were 12.30 ± 0.20 mm and 12.05 ± 0.47 mm, respectively.
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Affiliation(s)
- Wei Xu
- College of Life Science, Xinyang Normal University Xinyang 464000 China
| | - Yin Jia
- College of Life Science, Xinyang Normal University Xinyang 464000 China
| | - Jingjing Wei
- College of Life Science, Xinyang Normal University Xinyang 464000 China
| | - Yuli Ning
- College of Life Science, Xinyang Normal University Xinyang 464000 China
| | - Haomin Sun
- College of Food and Bioengineering, Henan University of Science and Technology Luoyang 471023 China
| | - Lanxi Jiang
- College of Life Science, Xinyang Normal University Xinyang 464000 China
| | - Liwen Chai
- College of Life Science, Xinyang Normal University Xinyang 464000 China
| | - Denglin Luo
- College of Food and Bioengineering, Henan University of Science and Technology Luoyang 471023 China
| | - Shiwan Cao
- College of Life Science, Xinyang Normal University Xinyang 464000 China
| | - Bakht Ramin Shah
- University of South Bohemia in České Budějovice, Faculty of Fisheries and Protection of Waters, South Bohemian Research Center of Aquaculture and Biodiversity of Hydrocenoses, Institute of Aquaculture and Protection of Waters Na Sádkách, 1780 České Budějovice 37005 Czech Republic
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13
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Influence of Green Tea Added to Cherry Wine on Phenolic Content, Antioxidant Activity and Alpha-Glucosidase Inhibition during an In Vitro Gastrointestinal Digestion. Foods 2022; 11:3298. [PMCID: PMC9601454 DOI: 10.3390/foods11203298] [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] [Indexed: 11/22/2022] Open
Abstract
Cherries are a good source of bioactive compounds, with high antioxidant activity as well as nutritional and therapeutic importance. In this study, cherry wines enriched with green tea infusion (mild and concentrated) were produced, and their biological properties were evaluated. During winemaking, the main vinification parameters (alcohol, reducing sugars, acidity, total polyphenol content) as well biological activity (antioxidant activity, alpha-glucosidase inhibition potential) were determined. An in vitro digestion process was also performed to evaluate the impact of the gastrointestinal environment on the biological stability of the wines, and to analyze the interactions of wine-intestinal microflora. The addition of green tea to the cherry wine significantly increased the total polyphenol content (up to 2.73 g GAE/L) and antioxidant activity (up to 22.07 mM TE/L), compared with the control wine. However, after in vitro digestion, a reduction in total polyphenols (53–64%) and antioxidant activity (38–45%) were noted. Wines fortified with green tea expressed a stronger inhibition effect on intestinal microflora growth, of which E. coli were the most sensitive microorganisms. The tea-derived bioactive compounds significantly increased the potential of alpha-glucosidase inhibition. The proposed wines could be a good alternative type of wine, with an increased polyphenol content and the potential to control the insulin response supporting therapy for diabetes.
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14
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Kong X, Chen J, Yang Y, Li M, Wang J, Jia Q, Wang Y, Yuan Q, Miao Y, Zhao P, You Y, Zhao X, Pei X, Zuo H, Meng J. Phenotypic and genotypic characterization of
salmonella
Enteritidis isolated from two consecutive
Food‐Poisoning
outbreaks in Sichuan, China. J Food Saf 2022. [DOI: 10.1111/jfs.13015] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Ximei Kong
- Chengdu Center for Disease Control and Prevention Chengdu China
| | - Jingxian Chen
- West China School of Public Health and West China Fourth Hospital Sichuan University Chengdu China
- Food Safety Monitoring and Risk Assessment Key Laboratory of Sichuan Province Chengdu China
| | - Yang Yang
- Chengdu Center for Disease Control and Prevention Chengdu China
| | - Ming Li
- Chengdu Center for Disease Control and Prevention Chengdu China
| | - Jian Wang
- West China School of Public Health and West China Fourth Hospital Sichuan University Chengdu China
- Food Safety Monitoring and Risk Assessment Key Laboratory of Sichuan Province Chengdu China
| | - Qu Jia
- West China School of Public Health and West China Fourth Hospital Sichuan University Chengdu China
- Food Safety Monitoring and Risk Assessment Key Laboratory of Sichuan Province Chengdu China
| | - Yao Wang
- Chengdu Center for Disease Control and Prevention Chengdu China
| | - Qiwu Yuan
- Chengdu Center for Disease Control and Prevention Chengdu China
| | - Yanfang Miao
- Chengdu Center for Disease Control and Prevention Chengdu China
| | - Pinnan Zhao
- Chengdu Center for Disease Control and Prevention Chengdu China
| | - Yiping You
- Chengdu Center for Disease Control and Prevention Chengdu China
| | - Xing Zhao
- West China School of Public Health and West China Fourth Hospital Sichuan University Chengdu China
| | - Xiaofang Pei
- West China School of Public Health and West China Fourth Hospital Sichuan University Chengdu China
- Food Safety Monitoring and Risk Assessment Key Laboratory of Sichuan Province Chengdu China
| | - Haojiang Zuo
- West China School of Public Health and West China Fourth Hospital Sichuan University Chengdu China
- Food Safety Monitoring and Risk Assessment Key Laboratory of Sichuan Province Chengdu China
| | - Jiantong Meng
- Chengdu Center for Disease Control and Prevention Chengdu China
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15
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Zhang N, Cheng K, Zhang J, Li N, Yang X, Wang Z. A dual-biomimetic strategy to construct zwitterionic anti-fouling membrane with superior emulsion separation performance. J Memb Sci 2022. [DOI: 10.1016/j.memsci.2022.120829] [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]
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16
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Wang J, Dong L, Hu JQ, Wang YYF, Li A, Peng B, Zhang BW, Liu JM, Wang S. Differential regulation and preventive mechanisms of green tea powder with different quality attributes on high-fat diet-induced obesity in mice. Front Nutr 2022; 9:992815. [PMID: 36245513 PMCID: PMC9559937 DOI: 10.3389/fnut.2022.992815] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2022] [Accepted: 09/15/2022] [Indexed: 11/13/2022] Open
Abstract
Tea powder has been reported to have some physiological functions. However, there is no report on whether there are differences in the active ingredients of tea powder with different qualities and whether there are different prebiotic mechanisms. This study was aimed to investigate the effects of different qualities of tea powder on preventing obesity from different aspects, namely antioxidation, inflammation, lipid-lowering, and intestinal flora, using an obesity mouse model. The results showed that all three types of tea powder with different qualities could reduce body weight and decrease serum TC, TG, and LDL-C. However, tea powder with different quality attributes exhibited diverse modulatory effects and mechanisms. Tender tea powder contained more tea polyphenols, and it had a better effect on improving oxidative stress. Tender tea powder significantly decreased the abundances of Blautia, Bilophila, and Oscillibacter, and increased the abundances of Alloprevotella, Lachnoclostridium, Romboutsia, and Ruminococcaceae_UCG-004. Coarse tea powder contained more dietary fiber, and had a better effect on reducing the food intake and improving lipid metabolism, which could reduce lipid synthesis and increase lipid β-oxidation. Coarse tea powder significantly decreased the abundance of Dubosiella and increased the abundances of the Lachnospiraceae_NK4A136 group and Coriobacteriaceae_UCG-002. Our findings provide a theoretical reference for the comprehensive utilization of tea powder.
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17
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Antimicrobial Activity of the Green Tea Polyphenol (−)-Epigallocatechin-3-Gallate (EGCG) against Clinical Isolates of Multidrug-Resistant Vibrio cholerae. Antibiotics (Basel) 2022; 11:antibiotics11040518. [PMID: 35453268 PMCID: PMC9028445 DOI: 10.3390/antibiotics11040518] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2022] [Revised: 03/28/2022] [Accepted: 04/12/2022] [Indexed: 02/04/2023] Open
Abstract
The spread of multidrug-resistant (MDR) Vibrio cholerae necessitates the development of novel prevention and treatment strategies. This study aims to evaluate the in vitro antibacterial activity of green tea polyphenol (−)-epigallocatechin-3-gallate (EGCG) against MDR V. cholerae. First, MIC and MBC values were evaluated by broth microdilution techniques against 45 V. cholerae strains. The checkerboard assay was then used to determine the synergistic effect of EGCG and tetracycline. The pharmaceutical mode of action of EGCG was clarified by time-killing kinetics and membrane disruption assay. Our results revealed that all of the 45 clinical isolates were susceptible to EGCG, with MIC and MBC values in the range of 62.5–250 µg/mL and 125–500 µg/mL, respectively. Furthermore, the combination of EGCG and tetracycline was greater than either treatment alone, with a fractional inhibitory concentration index (FICI) of 0.009 and 0.018 in the O1 and O139 representative serotypes, respectively. Time-killing kinetics analysis suggested that EGCG had bactericidal activity for MDR V. cholerae after exposure to at least 62.5 µg/mL EGCG within 1 h. The mode of action of EGCG might be associated with membrane disrupting permeability, as confirmed by scanning electron microscopy. This is the first indication that EGCG is a viable anti-MDR V. cholerae treatment.
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18
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Deng G, Wu Y, Song Z, Li S, Du M, Deng J, Xu Q, Deng L, Bahlol HS, Han H. Tea Polyphenol Liposomes Overcome Gastric Mucus to Treat Helicobacter Pylori Infection and Enhance the Intestinal Microenvironment. ACS APPLIED MATERIALS & INTERFACES 2022; 14:13001-13012. [PMID: 35266695 DOI: 10.1021/acsami.1c23342] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
Infection with Helicobacter pylori (Hp) is one of the leading causes of stomach cancer. The ability to treat Hp infection is hampered by a lack of stomach gastric acid environment. This work introduces a nanoliposome that can rapidly adjust the gastric acid environment to ensure a drug's optimal efficacy. We introduce CaCO3@Fe-TP@EggPC nanoliposomes (CTE NLs) that are composed of Fe3+ and tea polyphenols (TPs) forming complexes on the surface of internal CaCO3 and then with lecithin producing a phospholipid bilayer on the polyphenols' outer surface. Through the action of iron-TP chelate, the phospholipid layer can fuse with the bacterial membrane to eliminate Hp. Furthermore, CaCO3 can promptly consume the excessive gastric acid, ensuring an ideal operating environment for the chelate. TPs, on the other hand, can improve the inflammation and gut microbes in the body. The experimental results show that CTE NLs can quickly consume protons in the stomach and reduce the bacterial burden by 1.2 orders of magnitude while reducing the inflammatory factors in the body. The biosafety evaluation revealed that nanoliposomes have good biocompatibility and provide a new strategy for treating Hp infection.
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Affiliation(s)
- Guiyun Deng
- State Key Laboratory of Agriculture Microbiology, College of Life Science and Technology Huazhong Agricultural University, Wuhan 430070, China
| | - Yang Wu
- State Key Laboratory of Agriculture Microbiology, College of Life Science and Technology Huazhong Agricultural University, Wuhan 430070, China
| | - Zhiyong Song
- State Key Laboratory of Agriculture Microbiology, College of Science Huazhong Agricultural University, Wuhan 430070, China
| | - Shuojun Li
- State Key Laboratory of Agriculture Microbiology, College of Life Science and Technology Huazhong Agricultural University, Wuhan 430070, China
| | - Moqing Du
- State Key Laboratory of Agriculture Microbiology, College of Science Huazhong Agricultural University, Wuhan 430070, China
| | - Jiamin Deng
- State Key Laboratory of Agriculture Microbiology, College of Life Science and Technology Huazhong Agricultural University, Wuhan 430070, China
| | - Quan Xu
- State Key Laboratory of Agriculture Microbiology, College of Science Huazhong Agricultural University, Wuhan 430070, China
| | - Liu Deng
- State Key Laboratory of Agriculture Microbiology, College of Life Science and Technology Huazhong Agricultural University, Wuhan 430070, China
| | - Hagar Shendy Bahlol
- State Key Laboratory of Agriculture Microbiology, College of Life Science and Technology Huazhong Agricultural University, Wuhan 430070, China
- Department of Biochemistry, Faculty of Agriculture, Benha University, Moshtohor, Toukh 13736, Egypt
| | - Heyou Han
- State Key Laboratory of Agriculture Microbiology, College of Life Science and Technology Huazhong Agricultural University, Wuhan 430070, China
- State Key Laboratory of Agriculture Microbiology, College of Science Huazhong Agricultural University, Wuhan 430070, China
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19
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Chen Y, Guo X, Mensah A, Wang Q, Wei Q. Nature-Inspired Hydrogel Network for Efficient Tissue-Specific Underwater Adhesive. ACS APPLIED MATERIALS & INTERFACES 2021; 13:59761-59771. [PMID: 34894672 DOI: 10.1021/acsami.1c20548] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
Underwater adhesives with efficient, selective, and repeatable adhesion are urgently needed for biomedical applications. Catechol-containing hydrogel adhesives have aroused much interest, but the design of specific underwater adhesives to biotic surfaces is still a challenge. Here we report a facile way that recapitulates the adhesion mechanism of mussel and sea gooseberry for the development of robust and specific hydrogel adhesives. With an exquisite design of chemical bonding, catechol chemistry, and electrostatic interaction, the hydrogel consisting of poly(acrylic acid) grafted with N-hydroxysuccinimide ester (PAA-NHS ester), tea polyphenol (TP), chitosan (CS), and Al3+ exhibited fast, specific, and repeatable underwater adhesion to various biological tissues, such as porcine skin, intestine, liver, and shrimp. Furthermore, nanofibers-hydrogel composite (NF-HG) was prepared via the wicking effect of curcumin-loaded electrospun nanofibers. The NF-HG exhibited pH-responsive color changing properties, sustained drug release, and good cell viability, which made it suitable as a novel wound healing material. This strategy may provide great inspiration for designing multifunctional specific underwater adhesives.
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Affiliation(s)
- Yajun Chen
- Key Laboratory of Eco-textiles, Ministry of Education, Jiangnan University, Wuxi 214122, People's Republic of China
| | - Xue Guo
- Key Laboratory of Eco-textiles, Ministry of Education, Jiangnan University, Wuxi 214122, People's Republic of China
| | - Alfred Mensah
- Key Laboratory of Eco-textiles, Ministry of Education, Jiangnan University, Wuxi 214122, People's Republic of China
| | - Qingqing Wang
- Key Laboratory of Eco-textiles, Ministry of Education, Jiangnan University, Wuxi 214122, People's Republic of China
| | - Qufu Wei
- Key Laboratory of Eco-textiles, Ministry of Education, Jiangnan University, Wuxi 214122, People's Republic of China
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20
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Li H, Guo H, Luo Q, Wu DT, Zou L, Liu Y, Li HB, Gan RY. Current extraction, purification, and identification techniques of tea polyphenols: An updated review. Crit Rev Food Sci Nutr 2021:1-19. [PMID: 34702110 DOI: 10.1080/10408398.2021.1995843] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
Tea, as a beverage, has been reputed for its health benefits and gained worldwide popularity. Tea polyphenols, especially catechins, as the main bioactive compounds in tea, exhibit diverse health benefits and have wide applications in the food industry. The development of tea polyphenol-incorporated products is dependent on the extraction, purification, and identification of tea polyphenols. Recent years, many green and novel extraction, purification, and identification techniques have been developed for the preparation of tea polyphenols. This review, therefore, introduces the classification of tea and summarizes the main conventional and novel techniques for the extraction of polyphenols from various tea products. The advantages and disadvantages of these techniques are also intensively discussed and compared. In addition, the purification and identification techniques are summarized. It is hoped that this updated review can provide a research basis for the green and efficient extraction, purification, and identification of tea polyphenols, which can facilitate their utilization in the production of various functional food products and nutraceuticals.
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Affiliation(s)
- Hang Li
- Research Center for Plants and Human Health, Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu, China
| | - Huan Guo
- Research Center for Plants and Human Health, Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu, China
| | - Qiong Luo
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
| | - Ding-Tao Wu
- Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), Sichuan Engineering & Technology Research Center of Coarse Cereal Industralization, Chengdu University, Chengdu, China
| | - Liang Zou
- Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), Sichuan Engineering & Technology Research Center of Coarse Cereal Industralization, Chengdu University, Chengdu, China
| | - Yi Liu
- Research Center for Plants and Human Health, Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu, China
| | - Hua-Bin Li
- Guangdong Provincial Key Laboratory of Food, Nutrition and Health, Department of Nutrition, School of Public Health, Sun Yat-sen University, Guangzhou, China
| | - Ren-You Gan
- Research Center for Plants and Human Health, Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu, China.,Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), Sichuan Engineering & Technology Research Center of Coarse Cereal Industralization, Chengdu University, Chengdu, China
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