Antimicrobial activity of Citrus spp. and Anethum graveolens components against Candida metapsilosis in ranch sauce

Hernández-Cánovas, J. de D.; Guillén-López, I.; Vizcaíno-Milla, P.; Andreo-López, M. I.; Sánchez-Rubio, M; Taboada-Rodríguez, Amaury; Marín-Iniesta, Fulgencio

doi:10.1007/s13197-020-04307-7

Cited by 6 publications

(4 citation statements)

References 34 publications

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“…As previously described, the natural ingredients are combinations of extracts from citrus and buffered dehydrated vinegar. The antimicrobial activity of a combination of natural food compounds from citrus has been studied previously in different matrices, such as in ranch sauce [ 19 ]. The authors obtained a partial fungicidal effect against Candida metapsilosis in ranch sauce and an additive antimicrobial effect by combining acetic acid and natural citrus compounds [ 19 ].…”

Section: Discussionmentioning

confidence: 99%

“…The antimicrobial activity of a combination of natural food compounds from citrus has been studied previously in different matrices, such as in ranch sauce [ 19 ]. The authors obtained a partial fungicidal effect against Candida metapsilosis in ranch sauce and an additive antimicrobial effect by combining acetic acid and natural citrus compounds [ 19 ]. It opened the possibility of formulating clean label formulations to control spoilage in complex matrices such as sauces.…”

Section: Discussionmentioning

confidence: 99%

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Control of the Growth of Listeria monocytogenes in Cooked Ham through Combinations of Natural Ingredients

Nieto,

Peñalver,

Ortuño

et al. 2023

Foods

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In the ready-to-eat food industry, Listeria control is mandatory to ensure the food safety of the products since its presence could cause a disease called listeriosis. The objective of the present study was to carry out a challenge test to verify the efficiency of different combinations of natural antimicrobial ingredients against Listeria monocytogenes to be used in ready-to-eat foods. Six different formulations of cooked ham were prepared: a control formulation and five different formulations. An initial inoculation of 2 log cycles was used in the different products, and the growth of Listeria was monitored at different temperatures and times (4 °C for 17 w and 7 °C for 12 w). Control samples showed a progressive growth, reaching 5–6 log after 3 or 4 weeks. The rest of the samples showed constant counts of Listeria during the entire study. Only samples containing 100 ppm nitrite + 250 PPM ascorbic acid + 0.7% PRS-DV-5 did not control the growth of Listeria at 7 °C after 7 w of storage. The results obtained allowed us to classify the cooked ham prepared using natural ingredient combinations as a “Ready-to-eat food unable to support the growth of L. monocytogenes other than those intended for infants and for special medical purposes”.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Control of the Growth of Listeria monocytogenes in Cooked Ham through Combinations of Natural Ingredients

Nieto,

Peñalver,

Ortuño

et al. 2023

Foods

View full text Add to dashboard Cite

show abstract

“…Similarly, Naringenin is another compound that could be related to the anti- Candida effects of Mexican propolis, as there have been reports of the presence of this flavanone in extracts of some plants that have antimicrobial effects against different pathogens, including C. albicans [ 124 , 125 , 126 ]. In addition, naringenin and naringin have been reported to have an anti- Candida effect, and are capable of recognizing and binding to enzymes such as topoisomerase II in Candida sp.…”

Section: Discussionmentioning

confidence: 99%

Antifungal Activity of Mexican Propolis on Clinical Isolates of Candida Species

et al. 2022

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Infections caused by micro-organisms of the genus Candida are becoming a growing health problem worldwide. These fungi are opportunistic commensals that can produce infections—clinically known as candidiasis—in immunocompromised individuals. The indiscriminate use of different anti-fungal treatments has triggered the resistance of Candida species to currently used therapies. In this sense, propolis has been shown to have potent antimicrobial properties and thus can be used as an approach for the inhibition of Candida species. Therefore, this work aims to evaluate the anti-Candida effects of a propolis extract obtained from the north of Mexico on clinical isolates of Candida species. Candida species were specifically identified from oral lesions, and both the qualitative and quantitative anti-Candida effects of the Mexican propolis were evaluated, as well as its inhibitory effect on C. albicans isolate’s germ tube growth and chemical composition. Three Candida species were identified, and our results indicated that the inhibition halos of the propolis ranged from 7.6 to 21.43 mm, while that of the MFC and FC50 ranged from 0.312 to 1.25 and 0.014 to 0.244 mg/mL, respectively. Moreover, the propolis was found to inhibit germ tube formation (IC50 ranging from 0.030 to 1.291 mg/mL). Chemical composition analysis indicated the presence of flavonoids, including pinocembrin, baicalein, pinobanksin chalcone, rhamnetin, and biochanin A, in the Mexican propolis extract. In summary, our work shows that Mexican propolis presents significant anti-Candida effects related to its chemical composition, and also inhibits germ tube growth. Other Candida species virulence factors should be investigated in future research in order to determine the mechanisms associated with antifungal effects against them.

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“…Candida sp., including C. metapsilosis, are normally found in the gastrointestinal tract, but they are also known as opportunistic pathogens which may be considered as the cause of disseminated candidiasis [42]. C. metapsilosis was isolated in the inner part of bamboo tubes of dadih [32].…”

Section: Microbiota Of Dadihmentioning

confidence: 99%

Characterization of Dadih: Traditional Fermented Buffalo Milk of Minangkabau

2021

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Dadih or dadiah is traditional fermented buffalo milk of Minangkabau, which occurs spontaneously. Dadih is commonly served as ampiang dadih, or other dishes. The microbiota found in dadih are dominated by lactic acid bacteria, and yeasts are also found. The lactic acid bacteria provide functional value, such as antimicrobial, hypocholesterolemic, antimutagenic, antioxidant, and immunomodulatory properties, as well as being the source of γ-aminobutyric acid (GABA) as an anti-stress agent and folate. Nevertheless, many challenges were observed in dadih production, including the limitation of buffalo milk production due to decreasing populations of buffalo in the last two decades, unstandardized dadih production due to the spontaneous fermentation in natural bamboo tubes, and safety problems as no heat treatment is applied in the production of dadih. These problems impede the development of dadih production, thus is it important to improve buffalo cultivation through artificial insemination programs, using different types of milk and pasteurization processes in dadih production, and incubator development to accelerate the fermentation period.

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Antimicrobial activity of Citrus spp. and Anethum graveolens components against Candida metapsilosis in ranch sauce

Cited by 6 publications

References 34 publications

Control of the Growth of Listeria monocytogenes in Cooked Ham through Combinations of Natural Ingredients

Control of the Growth of Listeria monocytogenes in Cooked Ham through Combinations of Natural Ingredients

Antifungal Activity of Mexican Propolis on Clinical Isolates of Candida Species

Characterization of Dadih: Traditional Fermented Buffalo Milk of Minangkabau

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