Antimicrobial effect of the Tunisian Nana variety Punica granatum L. extracts against Salmonella enterica (serovars Kentucky and Enteritidis) isolated from chicken meat and phenolic composition of its peel extract

Wafa, Ben Ajmia; Makni, Mohamed; Ammar, Sourour; Khannous, Lamia; Hassana, Amal Ben; Bouaziz, Mohamed; Es‐Safi, Nour‐Eddine; Gdoura, Radhouane

doi:10.1016/j.ijfoodmicro.2016.10.007

Cited by 92 publications

(57 citation statements)

References 29 publications

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“…Wafa et al . () reported strong AMA of PoP water‐methanol‐ethanol extract against Salmonella Enteritidis and Salmonella Kentucky with inhibition zones of 19.8 and 22.0 mm and MIC values of 10.75 to 12.5 mg mL −1 respectively. Moreover, ethanolic PoPx (at 0.8 and 1.6 mg mL −1 concentration) also inhibited the growth of Salmonella strains in chicken meat (stored at 4 °C).…”

Section: Antimicrobial Potential Of Pomegranate Peelsmentioning

confidence: 98%

Antimicrobial potential of pomegranate peel: a review

Singh

Kaur

et al. 2018

Int J of Food Sci Tech

102

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Pomegranate peel (PoP) is a byproduct of the fruit juice processing industry, comprising nearly 30-40% of fruit portion. PoP is rich in polyphenols (phenolic acids, tannins and flavonoids particularly anthocyanins) which are known to have diverse biological functions including effectiveness against pathogenic microorganisms. PoP has shown a broad spectrum antimicrobial activity (AMA) of PoP against both Gram-positive and Gram-negative bacteria. It also presented promising AMA against antibiotic resistant microbial strains such as methicillin-resistant Staphylococcus aureus. The high levels of polyphenols, particularly punicalagin and ellagic acid, present in PoP have been responsible for its antifungal properties. PoP is effective against many fungi including both pathogenic (Aspergillus flavus) and opportunistic pathogens. These activities of PoP may be exploited as a phytomedicine for humans, in order to eliminate the use of antibiotics and reducing their cost. This review provides collective up-to-date information on the efficacy of plant-derived AMA of PoP.Pomegranate peel antimicrobial activity B. Singh et al. 960

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Section: Antimicrobial Potential Of Pomegranate Peelsmentioning

confidence: 98%

Antimicrobial potential of pomegranate peel: a review

Singh

Kaur

et al. 2018

Int J of Food Sci Tech

102

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“…Ethanolic extract and methanol extract of pomegranate husk are a good source of ellagic acid (Nankar and Doble, 2015). The ethanol extracts from the peels possess anti-bacterial activity against the salmonella strains (Wafa et al, 2017). In lieu of the anti-bacterial properties of the pomegranate peels, here we use the ethanol and methanol extracts to analyse their anti-mycobacterial property.…”

Section: Introductionmentioning

confidence: 99%

Mutation at G103 of MtbFtsZ Altered their Sensitivity to Coumarins

et al. 2017

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Coumarins are natural polyphenol lactones comprising of fused rings of benzene and α-pyrone. The current study demonstrates the inhibitory effect of coumarins with various substitutions on Mycobacterium smegmatis mc2 155. We also demonstrate the effect of pomegranate (Punica granatum) extract containing ellagic acid, on M. smegmatis as well as their affect on MtbFtsZ (FtsZ from Mycobacterium tuberculosis). The ellagic acid extracts from pomegranate peels inhibit mycobacteria with a MIC of 25 μM and 0.3 to 3.5 mg/mL, respectively, but failed to inhibit the polymerization of MtbFtsZ. However, the coumarins were shown to inhibit the polymerization and GTPase activity of the protein as well as have an inhibitory affect on M. smegmatis mc2 155. Docking of the most active coumarin (7-Dimethyl-4-methyl coumarin with MIC of 38.7 μM) to the GTP binding site suggests that it interacted with the G103 residue. Based on the docking results two mutants of varying activity (G103S and G103A) were constructed to elucidate the interaction of MtbFtsZ and coumarins. Mutation of G103 with Serine (a bulky group) results in an inactive mutant and substitution with alanine produces a variant that retains most of the activity of the wild type. There is a disruption of the protofilament formation of the MtbFtsZ upon interaction with coumarins as demonstrated by TEM. The coumarins increase the length of Mycobacteria five times and MtbFtsZ localization is disturbed. The mutant proteins altered the GTPase and polymerization activity of coumarins as compared to wild type protein. The results here support that coumarins inhibit proliferation of Mycobacteria by targeting the assembly of MtbFtsZ and provide the possible binding site of coumarins on MtbFtsZ. This study may aid in the design of natural products as anti-mycobacterial agents. The currently reported GTP analogs for FtsZ are toxic to the human cell lines; natural coumarins targeting the GTP binding site of MtbFtsZ may hold promise as an important drug lead for tuberculosis treatment.

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“…Similarly, peak 6 was identified as digalloyl-HHDP-glucose, another common pomegranate compound [6,16,17,21]. Peaks 8 and 9 presented the same molecular ion ([M − H] − at m/z 633), which in this case was attributed to granatin B (digalloyl-HHDP-DHHDP-hexose) and identified as two distinct derivatives of this compound [6,17,21].…”

Section: Phenolic Characterization Of Extracts Of Pomegranate Epicarpmentioning

confidence: 85%

“…The phenolic profile and quantification of the ethanolic, aqueous and hydroalcoholic extracts of both varieties are presented in Table 2. The compounds were identified considering the chromatographic and spectral data previously described in the literature for pomegranate [5,6,8,[15][16][17][18][19][20][21]. The identified compounds included five phenolic acids, seven hydrolysable tannins and five flavonoids (two flavonols and three glycosylated anthocyanins).…”

Section: Phenolic Characterization Of Extracts Of Pomegranate Epicarpmentioning

confidence: 99%

Characterization and Application of Pomegranate Epicarp Extracts as Functional Ingredients in a Typical Brazilian Pastry Product

et al. 2020

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Currently, there is a clear tendency to incorporate natural ingredients into food and pharmaceutical formulations. Besides being well-accepted by consumers, these ingredients have less adverse side effects than their artificial counterparts. The pomegranate processing industry produces large quantities of by-products that are discarded as bio-residues, despite containing bioactive compounds. Accordingly, the epicarp of two pomegranate varieties (Mollar de Elche and Purple Queen) was tested as a potential source of bioactive compounds with food application. The phenolic profile was identified by HPLC–DAD–ESI/MS, revealing fourteen phenolic compounds in both varieties (Purple Queen showed also three anthocyanins), with punicalagin isomers as the major compounds. Nonetheless, Mollar de Elche presented greater antioxidant and antibacterial activities. Despite this result, Purple Queen was selected to be tested as a new natural colouring and functionalizing ingredient in a Brazilian pastry product. The incorporation of the selected extract maintained the nutritional profile and provided a higher antioxidant activity compared to the traditional product. In this way, this work confirmed the possible use of pomegranate epicarp as a natural ingredient in the food industry, conferring dyeing and functionalizing effects, and anticipating a possible valorisation of this bio-residue.

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Antimicrobial effect of the Tunisian Nana variety Punica granatum L. extracts against Salmonella enterica (serovars Kentucky and Enteritidis) isolated from chicken meat and phenolic composition of its peel extract

Cited by 92 publications

References 29 publications

Antimicrobial potential of pomegranate peel: a review

Antimicrobial potential of pomegranate peel: a review

Mutation at G103 of MtbFtsZ Altered their Sensitivity to Coumarins

Characterization and Application of Pomegranate Epicarp Extracts as Functional Ingredients in a Typical Brazilian Pastry Product

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