Antimicrobial activities of plant compounds against antibiotic-resistant Micrococcus luteus

Friedman, Mendel; Buick, Robert K.; Elliott, Christopher T.

doi:10.1016/j.ijantimicag.2006.05.023

Cited by 13 publications

(13 citation statements)

References 7 publications

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“…In an effort to define the chemical basis for bactericidal effects of natural compounds, we determined the antimicrobial effects of about 200 plant essential oils and their active components, phenolic compounds, tea catechins and theaflavins, and tea infusion against pathogenic bacteria [1][2][3]. In related studies, we showed also that in the selected compounds active against nonresistant bacteria were also active against antibiotic-resistant bacteria [4][5][6] as well as in apple juices [7], tomato and other vegetable juices [8], wines [9], and in ground beef and turkey [10][11][12]. These studies offer insights into structural features that govern bactericidal activities as well as providing candidates for use in formulations to reduce pathogens in foods.…”

Section: Introductionmentioning

confidence: 99%

Overview of antibacterial, antitoxin, antiviral, and antifungal activities of tea flavonoids and teas

Friedman¹

2006

Molecular Nutrition Food Res

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548

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Tea leaves produce organic compounds that may be involved in the defense of the plants against invading pathogens including insects, bacteria, fungi, and viruses. These metabolites include polyphenolic compounds, the six so-called catechins, and the methyl-xanthine alkaloids caffeine, theobromine, and theophylline. Postharvest inactivation of phenol oxidases in green tea leaves prevents oxidation of the catechins, whereas postharvest enzyme-catalyzed oxidation (fermentation) of catechins in tea leaves results in the formation of four theaflavins as well as polymeric thearubigins. These substances impart the black color to black teas. Black and partly fermented oolong teas contain both classes of phenolic compounds. A need exists to develop a better understanding of the roles of polyphenolic tea compounds in food and medical microbiology. This overview surveys and interprets our present knowledge of activities of tea flavonoids and teas against foodborne and other pathogenic bacteria, virulent protein toxins produced by some of the bacteria, virulent bacteriophages, pathogenic viruses and fungi. Also covered are synergistic, mechanistic, and bioavailability aspects of the antimicrobial effects. Further research is suggested for each of these categories. The herein described findings are not only of fundamental interest, but also have practical implications for nutrition, food safety, and animal and human health.

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Section: Introductionmentioning

confidence: 99%

Overview of antibacterial, antitoxin, antiviral, and antifungal activities of tea flavonoids and teas

Friedman¹

2006

Molecular Nutrition Food Res

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548

373

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“…The natural antimicrobial, oregano oil, has been reported to inhibit pathogenic bacteria in meat and other foods. Previous studies showed that oregano oil and its major ingredient carvacrol (1) inhibited Listeria monocytogenes in meat during storage (Tsigarida and others 2000); (2) was highly active in buffers against both susceptible and antibiotic‐resistant foodborne pathogens (Friedman and others 2002, 2004a, 2006; Friedman 2006; Ravishankar and others 2008; Wong and others 2008); (3) inactivated pathogens in apple juice (Friedman and others 2004b), in wine marinades (Friedman and others 2007), and in antimicrobial tomato films (Du and others 2009); (4) inhibited the growth of pathogens in sausages (Busatta and others 2007); (5) inhibited Clostridium perfringens spore germination and outgrowth in cooked ground beef (Juneja and others 2006b) and in ground turkey during chilling (Juneja and Friedman 2007); (6) in combinations with cranberry and sodium lactate, inhibited the growth of L. monocytogenes in broth and cooked ground beef (Apostolidis and others 2008); and (7) acted synergistically with cranberry against L. monocytogenes in fish and meat products (Lin and others 2004).…”

Section: Introductionmentioning

confidence: 99%

Thermal Inactivation and Postthermal Treatment Growth during Storage of Multiple Salmonella Serotypes in Ground Beef as Affected by Sodium Lactate and Oregano Oil

Juneja

Hwang

Friedman

2010

Journal of Food Science

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We assessed the heat resistance of Salmonella in raw ground beef in both the absence and presence of sodium lactate, oregano oil, and in combinations of these 2 GRAS-listed ingredients, and determined their bactericidal or bacteriostatic activities during postthermal treatment storage at 15 degrees C. A cocktail of 8 serotypes of Salmonella spp. was inoculated into ground beef supplemented with sodium lactate (NaL) (1.5% and 3%) and/or oregano oil (0.5% and 1%) to obtain approximately 8 log CFU/g. The ground beef samples (3 g) were vacuum-packed and heated at 60, 65, or 71 degrees C in a circulating water bath for selected times to inactivate approximately 5 to 6 log CFU/g of the pathogen, and then stored at 15 degrees C for 15 and 30 d. Results show that especially at the lower cooking temperatures, addition of oregano oil increased the inactivation rate of Salmonella spp., whereas addition of NaL alone exhibited a protective effect against lethality and decreased the rate. Addition of combinations of oregano oil and NaL overcame this protective effect. During subsequent posttreatment storage for 15 d, Salmonella populations in the controls and in samples containing 0.5% oregano (60 and 65 degrees C) or 1% oregano oil (60 degrees C) increased to 4.5 to 6 log CFU/g. The values for all other samples were at or near undetectable levels. Results from the 30-d storage study were similar. These findings indicate that lactate and oregano oil may be used to render Salmonella spp. more susceptible to the lethal effect of heat and to inhibit growth of Salmonella spp. that survive heat treatments.

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“…According to a recent series of studies carried out by Friedman and colleagues, five out of the six compounds that were found to be active against M. avium subsp. paratuberculosis in this study-cinnamon oil, (14,15), while carvacrol, cinnamon oil, and oregano oil were also found to be active against antibiotic-resistant Staphylococcus aureus and Bacillus cereus vegetative cells and spores as well as against resistant Micrococcus luteus (10,11). The published MICs for the five compounds active against Campylobacter jejuni, expressed in terms of reduction of 50% of CFU, ranged from 6.6 to 190 g/ml: 430 to 1,100 g/ml for Escherichia coli O157:H7, 80 to 1,900 g/ml for Listeria monocytogenes, and 330 to 1,900 g/ml for Salmonella enterica (14,15).…”

Section: Discussionmentioning

confidence: 50%

Antibacterial Activities of Naturally Occurring Compounds against Mycobacterium avium subsp. paratuberculosis

Wong

Grant

Friedman

et al. 2008

Appl Environ Microbiol

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The antibacterial activities of 18 naturally occurring compounds (including essential oils and some of their isolated constituents, apple and green tea polyphenols, and other plant extracts) against three strains of Mycobacterium avium subsp. paratuberculosis (a bovine isolate [NCTC 8578], a raw-milk isolate [806R], and a human isolate [ATCC 43015]) were evaluated using a macrobroth susceptibility testing method. M. avium subsp. paratuberculosis was grown in 4 ml Middlebrook 7H9 broth containing 10% oleic acid-albumin-dextrosecatalase, 0.05% Tween 80 (or 0.2% glycerol), and 2 g/ml mycobactin J supplemented with five concentrations of each test compound. The changes in the optical densities of the cultures at 600 nm as a measure of CFU were recorded at intervals over an incubation period of 42 days at 37°C. Six of the compounds were found to inhibit the growth of M. avium subsp. paratuberculosis. The most effective compound was trans-cinnamaldehyde, with a MIC of 25.9 g/ml, followed by cinnamon oil (26.2 g/ml), oregano oil (68.2 g/ml), carvacrol (72.2 g/ml), 2,5-dihydroxybenzaldehyde (74 g/ml), and 2-hydroxy-5-methoxybenzaldehyde (90.4 g/ml). With the exception of carvacrol, a phenolic compound, three of the four most active compounds are aldehydes, suggesting that the structure of the phenolic group or the aldehyde group may be important to the antibacterial activity. No difference in compound activity was observed between the three M. avium subsp. paratuberculosis strains studied. Possible mechanisms of the antimicrobial effects are discussed.

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Antimicrobial activities of plant compounds against antibiotic-resistant Micrococcus luteus

Cited by 13 publications

References 7 publications

Overview of antibacterial, antitoxin, antiviral, and antifungal activities of tea flavonoids and teas

Overview of antibacterial, antitoxin, antiviral, and antifungal activities of tea flavonoids and teas

Thermal Inactivation and Postthermal Treatment Growth during Storage of Multiple Salmonella Serotypes in Ground Beef as Affected by Sodium Lactate and Oregano Oil

Antibacterial Activities of Naturally Occurring Compounds against Mycobacterium avium subsp. paratuberculosis

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