Antibacterial efficacies and time-kill kinetics of indigenous Ghanaian spice extracts against Listeria monocytogenes and some other food-borne pathogenic bacteria

Xedzro, Christian; Debrah, Kwaku Tano; Nakano, Hiroyuki

doi:10.1016/j.micres.2022.126980

Cited by 21 publications

(6 citation statements)

References 53 publications

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“…This assay measures the rate of killing, which could be a more useful parameter for projecting the course of the treatment over time ( Doern, 2014 ). Although time-kill kinetics studies are used to determine bactericidal impact, it is a useful tool to provide data in terms of time or concentration-dependent antibacterial activity ( Xedzro et al, 2022 ). The findings of this study are consistent with those published previously, in which the checkerboard approach revealed a synergistic impact whereas the time-kill kinetics method demonstrated additive results.…”

Section: Discussionmentioning

confidence: 99%

Mechanistic insight into the synergistic antimicrobial potential of Fagonia indica Burm.f. extracts with cefixime

Abrar,

Zafar,

Fatima

et al. 2024

Saudi Pharmaceutical Journal

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Section: Discussionmentioning

confidence: 99%

Mechanistic insight into the synergistic antimicrobial potential of Fagonia indica Burm.f. extracts with cefixime

Abrar,

Zafar,

Fatima

et al. 2024

Saudi Pharmaceutical Journal

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“…The bactericidal and bacteriostatic effects of IPBC on V. parahaemolyticus and S . aureus were investigated as previously described 28 . Overnight cultures of V. parahaemolyticus or S .…”

Section: Methodsmentioning

confidence: 99%

Antibacterial and antibiofilm activities of iodinated hydrocarbons against Vibrio parahaemolyticus and Staphylococcus aureus

Faleye,

Lee

et al. 2024

Sci Rep

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Food-related illnesses have become a growing public concern due to their considerable socioeconomic and medical impacts. Vibrio parahaemolyticus and Staphylococcus aureus have been implicated as causative organisms of food-related infections and poisoning, and both can form biofilms which confer antibiotic resistance. Hence, the need for continuous search for compounds with antibiofilm and antivirulence properties. In this study, 22 iodinated hydrocarbons were screened for their antibiofilm activity, and of these, iodopropynyl butylcarbamate (IPBC) was found to effectively control biofilm formation of both pathogens with a MIC of 50 µg/mL which was bactericidal to V. parahaemolyticus and S. aureus. Microscopic studies confirmed IPBC inhibits biofilm formation of both bacteria and also disrupted their mixed biofilm formation. Furthermore, IPBC suppressed virulence activities such as motility and hemolytic activity of V. parahaemolyticus and the cell surface hydrophobicity of S. aureus. It exhibited a preservative potential against both pathogens in a shrimp model. IPBC disrupted the cell membrane of S. aureus and V. parahaemolyticus and differentially affected gene expressions related to biofilm formation and virulence. Additionally, it displayed broad-spectrum antibiofilm activities against other clinically relevant pathogens. These findings indicate IPBC offers a potential means of controlling infections mediated by Vibrio and Staphylococcus biofilms.

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“…Different bacteria strains, i.e., V. parahaemolyticus, E. coli, S. aureus, and S. iniae were cultured in NB medium (8 g/L) at 37 • C for 24 h in a shaking incubator (New Brunswick, NY, USA). Bacteria cultures at the logarithmic growth phase, measured in terms of optical density at 600 nm (OD600), were used to determine the antibacterial activity of the peptides as previously described [17]. Briefly, 10 3 CFU/mL of the bacteria were individually incubated with different concentrations of the peptides (i.e., 500-7.8 µg/mL) for 2 h at 37 • C. Next, 20 µL of the samples were spread onto NB agar plates before incubating at 37 • C for 24 h. Bacteria colonies were counted, and the minimum inhibitory concentration (MIC) was determined, defined as the peptide concentration that inhibited 80% of bacterial growth.…”

Section: Peptide Synthesis and Antibacterial Activity Determinationmentioning

confidence: 99%

Antibacterial Activity and Mechanism of Peptide PV-Q5 against Vibrio parahaemolyticus and Escherichia coli, Derived from Salt-Fermented Penaeus vannamei

Dai

Jin

Gao

et al. 2023

Foods

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The increasing threat posed by antibiotic-resistant pathogens has prompted a shift to the use of naturally-derived antimicrobial peptides (AMPs) in place of chemical preservatives in controlling foodborne pathogens. In this study, ten peptides were identified from salt-fermented shrimps (Penaeus vannamei) using ultra-performance liquid chromatography-mass spectrometry. One of the peptides, designated PV-Q5 (QVRNFPRGSAASPSALASPR), with most features of an AMP, was further explored and found to possess strong antibacterial activity against Vibrio parahaemolyticus and Escherichia coli, with a minimum inhibitory concentration of 31.25 μg/mL. Moreover, PV-Q5 increased bacterial cell membrane permeability and ruptured bacteria cell membranes, as revealed by transmission electron microscopy. Circular dichroism analysis showed that the conformation of PV-Q5 was a random coil in phosphate-buffered saline and α-helical in sodium dodecyl sulfate, which is conducive for interaction with bacteria cell membranes. These findings indicated that PV-Q5 could find potential use in food preservation to control foodborne pathogenic bacteria.

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Antibacterial efficacies and time-kill kinetics of indigenous Ghanaian spice extracts against Listeria monocytogenes and some other food-borne pathogenic bacteria

Cited by 21 publications

References 53 publications

Mechanistic insight into the synergistic antimicrobial potential of Fagonia indica Burm.f. extracts with cefixime

Mechanistic insight into the synergistic antimicrobial potential of Fagonia indica Burm.f. extracts with cefixime

Antibacterial and antibiofilm activities of iodinated hydrocarbons against Vibrio parahaemolyticus and Staphylococcus aureus

Antibacterial Activity and Mechanism of Peptide PV-Q5 against Vibrio parahaemolyticus and Escherichia coli, Derived from Salt-Fermented Penaeus vannamei

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