Antimicrobial activity of mustard essential oil against Escherichia coli O157:H7 and Salmonella typhi

Turgis, Mélanie; Han, Jaejoon; Caillet, S.; Lacroix, Monique

doi:10.1016/j.foodcont.2009.02.001

Cited by 187 publications

(129 citation statements)

References 40 publications

(44 reference statements)

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“…Another important aspect is that spice formulation effectiveness against microorganisms differs depending on the food or media, same formulation can be effective for a type of meat and not for Turgis et al, 2009). In contrast, nitrate and nitrite preservatives used nowadays in meat products have been found to produce carcinogenic N-nitroso compounds, such as nitrosamines and this has caused concerns about possible adverse health effects.…”

Section: Advantages and Disadvantages Of Using Spices As Preservativesmentioning

confidence: 99%

Spice use in food: Properties and benefits

Elizabeth

Gassara

Kouassi

et al. 2015

Critical Reviews in Food Science and Nutrition

126

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Spices are parts of plants that due to their properties are used as colorants, preservatives or medicine. The uses of spices have been known since long time, and the interest in the potential of spices is remarkable due to the chemical compounds contained in spices, such as phenylpropanoids, terpenes, flavonoids and anthocyanins. Spices, such as cumin (cuminaldehyde), clove (eugenol) and cinnamon (cinnamaldehyde) among others, are known and studied for their antimicrobial and antioxidant properties due to their main chemical compounds. are comparable to regular chemical antioxidants used so they can be used as a natural alternative to synthetic preservatives. In this review, the main characteristics of spices will be described as well as their chemical properties, different applications of these spices and the advantages and disadvantages of their use.

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Section: Advantages and Disadvantages Of Using Spices As Preservativesmentioning

confidence: 99%

Spice use in food: Properties and benefits

Elizabeth

Gassara

Kouassi

et al. 2015

Critical Reviews in Food Science and Nutrition

126

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“…It is these breakdown products which may be major constituents of essential oils, such as phenylacetonitrile which makes up 85.9% of the oil from Lepidium meyenii (Walp.) [101] and various isothiocyanates, which are the major constituents of mustard (Brassica rapa) seed essential oil [102][103][104]. The Brassicaceae family, with over 350 genera and 3000 species, is an important source of glucosinolates and isothiocyanates [100].…”

Section: Sulfur and Nitrogen Compounds Of Essential Oilsmentioning

confidence: 99%

Chemistry and Bioactivity of Essential Oils

Carson

Hammer

2010

Lipids and Essential Oils as Antimicrobial Agents

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“…Plant materials have received a great deal of interest for development as an alternative method to control pathogenic microorganisms. Many studies have demonstrated that components derived from plants (such as essential oils) show antimicrobial activity against a broad spectrum of microorganisms (6,7).…”

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confidence: 99%

Punicalagin Inhibits Salmonella Virulence Factors and Has Anti-Quorum-Sensing Potential

Yan

et al. 2014

Appl Environ Microbiol

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bPunicalagin, an essential component of pomegranate rind, has been demonstrated to possess antimicrobial activity against several food-borne pathogens, but its activity on the virulence of pathogens and its anti-quorum-sensing (anti-QS) potential have been rarely reported. This study investigated the efficacy of subinhibitory concentrations of punicalagin on Salmonella virulence factors and QS systems. A broth microdilution method was used to determine the MICs of punicalagin for 10 Salmonella strains. Motility assay and quantitative reverse transcription (RT)-PCR were performed to evaluate the effects of punicalagin on the virulence attributes and QS-related genes of Salmonella. The MICs of punicalagin for several Salmonella strains ranged from 250 to 1,000 g/ml. Motility assays showed that punicalagin, at 1/16؋ MIC and 1/32؋ MIC, significantly decreased bacterial swimming and swarming motility, which corresponded to downregulation of the motility-related genes (fliA, fliY, fljB, flhC, and fimD) in RT-PCR assays. RT-PCR also revealed that punicalagin downregulated the expression of most of the selected genes involved in Salmonella virulence. Moreover, a QS inhibition assay indicated that punicalagin dose dependently inhibited the production of violacein by Chromobacterium violaceum and repressed the expression of QS-related genes (sdiA and srgE) in Salmonella. In addition, punicalagin significantly reduced Salmonella invasion of colonic cells (P < 0.01) with no impact on adhesion. These findings suggest that punicalagin has the potential to be developed as an alternative or supplemental agent for prevention of Salmonella infection.

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Antimicrobial activity of mustard essential oil against Escherichia coli O157:H7 and Salmonella typhi

Cited by 187 publications

References 40 publications

Spice use in food: Properties and benefits

Spice use in food: Properties and benefits

Chemistry and Bioactivity of Essential Oils

Punicalagin Inhibits Salmonella Virulence Factors and Has Anti-Quorum-Sensing Potential

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