Antimicrobial effect of black pepper petroleum ether extract for the morphology of Listeria monocytogenes and Salmonella typhimurium

Tang, Hui; Chen, Wenxue; Dou, Zuman; Chen, Ronghao; Hu, Yueying; Chen, Weijun; Chen, Haiming

doi:10.1007/s13197-017-2644-2

Cited by 50 publications

(22 citation statements)

References 34 publications

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“…Alkaline phosphatase (AKP), which is a kind of intracellular enzyme, is located between the cell wall and membrane [40]. Alanine transaminase (ALT) and aspartate transaminase (AST) are also intracellular enzymes, but they mainly exist in intracellular fluid [41].…”

Section: Resultsmentioning

confidence: 99%

Antibacterial Activity and Mode of Action of Dihydromyricetin from Ampelopsis grossedentata Leaves against Food-Borne Bacteria

et al. 2019

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Dihydromyricetin (DMY) has recently attracted increased interest due to its considerable health-promoting activities but there are few reports on its antibacterial activity and mechanism. In this paper, the activity and mechanisms of DMY from Ampelopsis grossedentata leaves against food-borne bacteria are investigated. Moreover, the effects of pH, thermal-processing, and metal ions on the antibacterial activity of DMY are also evaluated. The results show that DMY exhibits ideal antibacterial activity on five types of food-borne bacteria (Staphylococcus aureus, Bacillus subtilis, Escherichia coli, Salmonella paratyphi, and Pseudomonas aeruginosa). The activities of DMY against bacteria are extremely sensitive to pH, thermal-processing, and metal ions. The morphology of the tested bacteria is changed and damaged more seriously with the exposure time of DMY. Furthermore, the results of the oxidative respiratory metabolism assay and the integrity of the cell membrane and wall tests revealed that the death of bacteria caused by DMY might be due to lysis of the cell wall, leakage of intracellular ingredients, and inhibition of the tricarboxylic acid cycle (TCA) pathway.

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Section: Resultsmentioning

confidence: 99%

Antibacterial Activity and Mode of Action of Dihydromyricetin from Ampelopsis grossedentata Leaves against Food-Borne Bacteria

et al. 2019

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“…Then, 30 µM propidium iodide was used to stain cells in an ice bath for 10 min. Additionally, a group without inhibition was used as a control(55). Subsequently, mycelia were observed using a filter (535 nm/615 nm) under a confocal fluorescence microscope (CFM, FV3000, OLYMPUS, Japan)(56).…”

Section: Methodsmentioning

confidence: 99%

Inhibitory effect ofBacillus subtilisWL-2 and its IturinA lipopeptides againstPhytophthora infestans

Wang

Zhang

et al. 2019

Preprint

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15Potato late blight triggered by Phytophthora infestans ((Mont.) de Bary) represents a 16 great food security threat worldwide and is difficult to control. Currently, Bacillus spp. 17 have been considered biocontrol agents to control many fungal diseases. Here, 18 Bacillus subtilis WL-2 was selected as the antifungal strain with the most potential 19 against P. infestans mycelium growth. Additionally, the functional metabolites 20 extracted from WL-2 were identified as IturinA-family cyclic lipopeptides (CLPs) via 21 2 high-performance liquid chromatography (HPLC) and electrospray ionization mass 22 spectrometry (ESI-MS). Analyses using scanning and transmission electron 23 microscopy (SEM and TEM) revealed that IturinA caused a change in the mycelial 24 surface and damage to the internal cell structure, including cell membrane disruption 25 and irregular organelle formation. Moreover, propidium iodide staining and nucleic 26 acid and protein release were detected to clarify the cell membrane damage caused by 27 IturinA. Additionally, IturinA triggered reactive oxygen species (ROS) generation and 28 malondialdehyde (MDA) production. Mitochondrial membrane potential (MMP), 29 mitochondrial respiratory chain complexes activity (MRCCA), respiratory control rate 30 (RCR), and oxidative phosphorylation efficiency (P/O) assays indicated that P. 31 infestans mitochondria affected by IturinA were so seriously damaged that the MMP 32 and MRCCA declined remarkably and that mitochondrial ATP production ability was 33 weakened. Therefore, IturinA induces cell membrane damage, oxidative stress, and 34 dysfunction of mitochondria, resulting in P. infestans hyphal cell death. As such, the 35 results highlight that B. subtilis WL-2 and IturinA have great potential as candidates for 36 inhibiting P. infestans mycelium growth and controlling potato late blight. 37 IMPORTANCE 38Potato (Solanum tuberosum L.) is the fourth most common global food crop, and 39 its planting area and yield increase yearly. Notably, in 2015, China initiated a potato 40 staple food conversion strategy, and by 2020, approximately 50% of potatoes will 41 be consumed as a staple food. The plant pathogen fungus Phytophthora infestans 42 ((Mont.) de Bary) is the culprit of potato late blight; however, biological agents 43 3 rather than chemicals are highly necessary to control this threatening disease. In 44 this study, we discovered an antifungal substance, IturinA, a lipopeptide produced 45 by Bacillus subtilis WL-2. Moreover, our research revealed the actual mechanism 46 of IturinA against P. infestans mycelium growth and clarified the potential of B. 65Behind rice, wheat, and corn, potato (Solanum tuberosum L.) is the fourth most 66 stable food crop in the world. However, potato production is often endangered by 67 many pathogens. Worryingly, late blight triggered by Phytophthora infestans ((Mont.) 68 de Bary) could directly reduce or even eliminate potato production, and an outbreak 69 of this disease could even result in a grievous ...

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“…Black, white, and green peppers are derived from the fruits of Piper nigrum L., which belongs to the Piperaceae family. The main constituents of pepper are volatile oils and piperine, which contribute to the antioxidant, antimutagenic, antitumor, antibacterial, antifungal, analgesic, and anti-inflammatory activities, and offers immense pharmacological benefits (Butt et al 2013;Zarai et al 2013;Tasleem et al 2014;Nikolić et al 2015;Zou et al 2015;Luz et al 2016;Tang et al 2017;Chandran et al 2017;Wang et al 2017). The effective substances and most chemical components of pepper are heatsensitive substances.…”

Section: Introductionmentioning

confidence: 99%

Pulverizing processes affect the chemical quality and thermal property of black, white, and green pepper (Piper nigrum L.)

et al. 2018

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In this study, the effects of different pulverizing methods on the chemical attributes and thermal properties of black, white and green pepper were evaluated. Cryogenic grinding minimally damaged the lipid, moisture, crude protein, starch, non-volatile ether extract, piperine, essential oil and the typical pepper essential oil compounds of the spices. The pulverizing methods and storage significantly affected the compositions of the fatty acid in the peppers, except for palmitic acid and lignoceric acid. The amino acid contents and the thermo-gravimetric analysis curve were hardly influenced by the grinding techniques. The use of cryogenic grinding to prepare pepper ensured the highest quality of pepper products. Regardless of grinding technique, the values of moisture, piperine, unsaturated fatty acids, essential oil, monoterpenes, and the absolute concentrations of typical pepper essential oil constituents (except caryophyllene oxide) decreased, whereas the amino acid, lipid, protein, starch, and non-volatile ether extract content as well as the thermal properties were insignificantly changed after storage at 4 °C for 6 months.

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Antimicrobial effect of black pepper petroleum ether extract for the morphology of Listeria monocytogenes and Salmonella typhimurium

Cited by 50 publications

References 34 publications

Antibacterial Activity and Mode of Action of Dihydromyricetin from Ampelopsis grossedentata Leaves against Food-Borne Bacteria

Antibacterial Activity and Mode of Action of Dihydromyricetin from Ampelopsis grossedentata Leaves against Food-Borne Bacteria

Inhibitory effect ofBacillus subtilisWL-2 and its IturinA lipopeptides againstPhytophthora infestans

Pulverizing processes affect the chemical quality and thermal property of black, white, and green pepper (Piper nigrum L.)

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