Alternatives to Traditional Antimicrobials for Organically Processed Meat and Poultry

Taylor, Matthew; Joerger, Rolf D.; Palou, Enrique; López‐Malo, Aurelio; Avila‐Sosa, Raúl; Cálix-Lara, Thelma F.

doi:10.1002/9781118229088.ch13

Cited by 19 publications

(13 citation statements)

References 157 publications

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“…However, the mechanisms of action of our FC111 fraction seem not to be related to its acidic constituents, which negatively impact bacterial proteins and DNA/RNA syntheses [51]. Bactericidal activity of lab-prepared cranberry proanthocyanidins has been reported against MRSA [44].…”

Section: Discussionmentioning

confidence: 99%

In vitro and in vivo antibacterial activities of cranberry press cake extracts alone or in combination with β-lactams against Staphylococcus aureus

Diarra

Block

Rempel

et al. 2013

BMC Complement Altern Med

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BackgroundCranberry fruits possess many biological activities partly due to their various phenolic compounds; however the underlying modes of action are poorly understood. We studied the effect of cranberry fruit extracts on the gene expression of Staphylococcus aureus to identify specific cellular processes involved in the antibacterial action.MethodsTranscriptional profiles of four S. aureus strains grown in broth supplemented or not with 2 mg/ml of a commercial cranberry preparation (Nutricran®90) were compared using DNA arrays to reveal gene modulations serving as markers for biological activity. Ethanol extracted pressed cakes from fresh fruits also produced various fractions and their effects on marker genes were demonstrated by qPCR. Minimal inhibitory concentrations (MICs) of the most effective cranberry fraction (FC111) were determined against multiple S. aureus strains and drug interactions with β-lactam antibiotics were also evaluated. Incorporation assays with [3H]-radiolabeled precursors were performed to evaluate the effect of FC111 on DNA, RNA, peptidoglycan (PG) and protein biosynthesis.ResultsTreatment of S. aureus with Nutricran®90 or FC111 revealed a transcriptional signature typical of PG-acting antibiotics (up-regulation of genes vraR/S, murZ, lytM, pbp2, sgtB, fmt). The effect of FC111 on PG was confirmed by the marked inhibition of incorporation of D-[3H]alanine. The combination of β-lactams and FC111 in checkerboard assays revealed a synergistic activity against S. aureus including strain MRSA COL, which showed a 512-fold drop of amoxicillin MIC in the presence of FC111 at MIC/8. Finally, a therapeutic proof of concept was established in a mouse mastitis model of infection. S. aureus-infected mammary glands were treated with amoxicillin, FC111 or a combination of both; only the combination significantly reduced bacterial counts from infected glands (P<0.05) compared to the untreated mice.ConclusionsThe cranberry fraction FC111 affects PG synthesis of S. aureus and acts in synergy with β-lactam antibiotics. Such a fraction easily obtained from poorly exploited press-cake residues, may find interesting applications in the agri-food sector and help reduce antibiotic usage in animal food production.

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Section: Discussionmentioning

confidence: 99%

In vitro and in vivo antibacterial activities of cranberry press cake extracts alone or in combination with β-lactams against Staphylococcus aureus

Diarra

Block

Rempel

et al. 2013

BMC Complement Altern Med

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“…Ch, lysozyme, and nano-silver were applied as antimicrobial agents as edible protective hydrosols on the surface of the meat (Zimoch-Korzycka and Jarmoluk 2015). In addition, Ch and nano-silver exhibited a potent inhibiting effect of the growth of E. coli, Pseudomonas fluorescens, Bacillus cereus, and Staphylococcus aureus in minced meat stored in refrigerator (Taylor et al 2012; Zimoch-Korzycka and Jarmoluk 2015).…”

Section: Antimicrobial Activitymentioning

confidence: 99%

Preparation and antibacterial activity of chitosan-silver nanoparticles for application in preservation of minced meat

2019

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Background: In recent years, the development of efficient and green route to synthesis metal nanoparticles has gained considerable attention in various areas of nanotechnology. Among metal nanoparticles, silver nanoparticles (AgNPs) have attracted much interest because of their potential antimicrobial agents and they are widely applied in many biological and medical fields. With respect to Ag-based nanocomposites, chitosan-silver nanoparticles (Ch-AgNPs) represent an emerging group of bio-nanostructured hybrid materials due to their biocompatibility and biodegradability. Ch is considered a non-toxic biopolymer, as well as its antimicrobial and antifungal activities against a wide range of microorganisms. Methods: Colloidal AgNPs were prepared by chemical reduction of silver ions in the presence of Ch giving Ch-AgNPs. Physiochemical characterizations were determined by scanning electron microscopy (SEM), X-ray diffraction (XRD), and zeta potential. In vitro antibacterial activity was evaluated against Escherichia coli and Salmonella typhimurium using nutrient agar dilution method. The in vivo antibacterial activity was also tested against E. coli in minced meat under aerobic conditions at 4°C for 10 days. In addition, different biochemical parameters were determined in minced meat samples. Results: The colloidal AgNPs formed in situ by chemical reduction of Ag ions in the presence of Ch and showed a good stability. SEM and XRD confirmed the formation of nanoparticles. Zeta potential value was decreased by increase the ratio of Ag and was found to be − 0.225, − 0.193, and − 0.0695 mV for Ag ratio 0.1, 0.2, and 0.35, respectively. The in vitro antibacterial activity of Ch and Ch-AgNPs against E. coli and S. typhimurium reveal that the E. coli was more susceptible to these products than S. typhimurium and Ch-AgNPs have more influence with increasing of the silver concentrations. The in vivo antibacterial activity against E. coli in minced meat samples showed that the effect of Ch-AgNPs was a concentration dependent and greater compared with either controls or Ch alone. Conclusions: The results suggest that Ch-AgNPs could be used in food preservation as antimicrobial agents and for shelf-life extension. However, further toxicological studies on mammals are needed.

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“…SCFAs were found to possess significant antibacterial activity against foodborne pathogens such as Staphylococcus aureus, Listeria monocytogenes, Escherichia coli, Salmonella typhimurium, and Shigella, while stimulating the growth of health-promoting bacteria, such as Bactobacilli, Fusobacterium, Lactobacilli, and Bifidobacteria (Dubal et al, 2004;In, Kim, Kim, & Oh, 2013). The cytoplasmic acidification caused by SCFAs may cause deformation and destruction of enzymes, proteins, and DNA structures, and the accumulation of dissociated acid anions could be toxic to pathogenic bacteria (Taylor, RolfJoerger, Lopez-Malo, Avila-Sosa, & Calix-Lara, 2012). Some organic acids, such as citric and malic acids, might act through other mechanisms including chelating effects or intercalation with the outer membrane of Salmonella (Alakomi et al, 2007;Mani-López, García, & López-Malo, 2012).…”

Section: Interactions Of the Key Compounds In Bg With Desired And Undmentioning

confidence: 99%

Formation, nutritional value, and enhancement of characteristic components in black garlic: A review for maximizing the goodness to humans

Qiu

Zheng

Zhang

et al. 2020

Comp Rev Food Sci Food Safe

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Black garlic (BG) is essentially a processed food and obtained through the transformation of fresh garlic (FG) (Allium sativum L.) via a range of chemical reactions (including the Maillard reaction) and microbial fermentation. This review provides the up‐to‐date knowledge of the dynamic and complicated changes in major components during the conversion of FG to BG, including moisture, lipids, carbohydrates (such as sugars), proteins, organic acids, organic sulfur compounds, alkaloids, polyphenols, melanoidins, 5‐hydroxymethylfurfural, vitamins, minerals, enzymes, and garlic endophytes. The obtained evidence confirms that BG has several advantages over FG in certain product attributes and biological properties (especially antioxidant activity), and the factors affecting the quality of BG include the type and characteristics of FG and processing technologies and methods (especially pretreatments, and processing temperature and humidity). The interactions among garlic components, and between garlic nutrients and microbes, as well as the interplay between pretreatment and main manufacturing process, all determine the sensory and nutritional qualities of BG. Before BG is marketed as a novel snack or functional food, more research is required to fill the knowledge gaps related to quantitative monitoring of the changes in metabolites (especially those taste‐active and/or biological‐active substances) during BG manufacturing to maximize BG's antioxidant, anticancer, antiobesity, anti‐inflammatory, immunostimulatory, anti‐allergic, hepatoprotective, cardioprotective and oxidative stress‐/hangover syndrome‐reducing functions, and beneficial effects on memory/nervous systems. Assessments of the quality, efficacy, and safety of BG should be performed considering the impacts of BG production conditions, postproduction handling, and intake methods.

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Alternatives to Traditional Antimicrobials for Organically Processed Meat and Poultry

Cited by 19 publications

References 157 publications

In vitro and in vivo antibacterial activities of cranberry press cake extracts alone or in combination with β-lactams against Staphylococcus aureus

In vitro and in vivo antibacterial activities of cranberry press cake extracts alone or in combination with β-lactams against Staphylococcus aureus

Preparation and antibacterial activity of chitosan-silver nanoparticles for application in preservation of minced meat

Formation, nutritional value, and enhancement of characteristic components in black garlic: A review for maximizing the goodness to humans

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