Antimicrobial efficacy of plant phenolic compounds against Salmonella and Escherichia Coli

Cetin-Karaca, Hayriye; Newman, Melissa C.

doi:10.1016/j.fbio.2015.03.002

Cited by 107 publications

(69 citation statements)

References 42 publications

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“…It is clear that PDPCs caused severe damage to the bacteria via degradation of cell wall followed by the disruption of cytoplasmic membrane and membrane proteins which cause leakage of cell contents. Similar observations along with coagulation of cytoplasm and depletion of proton motive force were also reported by Cetin-Karaca & Newman (2015) and Burt (2004). B. subtilis cells were observed to decrease in size (Fig.…”

Section: Structural Observations Via Scanning Electron Microscopesupporting

confidence: 74%

“…Micro broth dilution technique of Antimicrobial Susceptibility testing was performed as outlined in the National Committee for Clinical Laboratory Standards (NCCLS, 2004) and modified for 60 h incubation (Cetin-Karaca & Newman, 2015). Serial dilutions of the compounds (100 µl) were dispensed into 5 ml Mueller Hinton Broth (MHB) and RCB for Clostridium to obtain the final concentrations of 5, 10, 15 and 20 ppm (mg l -1 ).…”

Section: Determination Of Minimum Inhibitory Concentrations Of Phenolmentioning

confidence: 99%

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Antimicrobial Efficacy of Natural Phenolic Compounds against Gram Positive Foodborne Pathogens

Cetin-Karaca¹,

Newman²

2015

JFR

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Protection of food from pathogens and spoilage organisms has been achieved by a variety of methods. Due to consumer preference, health and economic concerns in recent years, there is considerable interest to employ natural antimicrobials as an alternative to control the growth of microorganisms. This study evaluates the antimicrobial efficacy of natural plant derived phenolic compounds (PDPC) including chlorogenic acid, coumarin, curcumin, ellagic acid, (-) epicatechin, eugenol, rosmarinic acid, rutin, tannic acid, thymol, thymoquinone, and xanthohumol) as preservatives in food products. Several strains of Bacillus, Listeria and Clostridium species were treated with 12 natural PDPCs. Concentrations of 5, 10, 15, and 20 ppm of each compound were evaluated by broth micro-dilution method and the MICs were determined by using optical density after 24 and 60 hours of incubation. Thymoquinone, xanthohumol and ellagic acid demonstrated the highest antimicrobial efficacy (MIC <20 ppm). Structural alterations in treated bacteria were observed via scanning electron microscopy. The results demonstrated that the PDPCs have varying antimicrobial activities against both aerobic and anaerobic Gram-positive foodborne pathogens following 24 hour and 60 hour incubation periods, respectively. Natural sources of phenolic compounds contain major antimicrobial components and have great potential to control the growth of pathogens and be used as natural antimicrobials and food preservatives for extended storage.This study highlighted the antimicrobial efficacy of some PDPCs which may replace the artificial antimicrobials and preservatives in food industry to partially or completely control or inhibit the growth of harmful bacteria.

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Section: Structural Observations Via Scanning Electron Microscopesupporting

confidence: 74%

Section: Determination Of Minimum Inhibitory Concentrations Of Phenolmentioning

confidence: 99%

Antimicrobial Efficacy of Natural Phenolic Compounds against Gram Positive Foodborne Pathogens

Cetin-Karaca¹,

Newman²

2015

JFR

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“…Os compostos fenólicos desempenham importante papel na proteção celular, pois são capazes de sequestrar ou inibir as diversas espécies de oxigênio reativo, transferir elétrons para radicais livres, ativar enzimas antioxidantes e inibir enzimas oxidases (DUMITRIU et al, 2015), desempenhando forte ação na prevenção do estresse oxidativo, apontado como causa de algumas doenças, como arteriosclerose, diabete e doenças neurodegenerativas (ASADI et al, 2010). Ademais, esses compostos estão frequentemente associados à inibição do crescimento de células cancerígenas (JARA-PALACIOS et al, 2015;LEE et al, 2006;VU et al, 2012), além da ação anti-inflamatória, analgésica, gastroprotetora (LAJILI et al, 2016) e antimicrobiana (CETIN-KARACA; NEWMAN, 2015). Gonçalves et al (2017) citam em seu trabalho a capacidade dos compostos fenólicos atenuarem o estresse oxidativo, relatando, ainda, a presença destes compostos em grandes quantidades em bagaço de uvas Merlot.…”

Section: Introductionunclassified

Correlações entre compostos fenólicos e atividade antioxidante em casca e polpa de variedades de uva de mesa

Souza

Vieira

Putti

2018

Braz. J. Food Technol.

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Este é um artigo publicado em acesso aberto (Open Access) sob a licença Creative Commons Attribution, que permite uso, distribuição e reprodução em qualquer meio, sem restrições desde que o trabalho original seja corretamente citado. Correlações entre compostos fenólicos e atividade antioxidante em casca e polpa de variedades de uva de mesa Correlations between the phenolic compounds and antioxidant activity in the skin and pulp of table grape varieties ResumoUvas são consideradas excelentes fontes de compostos fenólicos, quando comparadas a outros vegetais; porém, a grande diversidade entre as cultivares resulta em frutos com diferentes características, tanto de sabor quanto de coloração, o que, certamente, está associado com o conteúdo e o perfil de compostos polifenólicos. Cascas e polpas de amostras de uva no ponto de consumo − tipos "Itália", "Brasil", "Rubi", "Thompson" e "Niágara Rosada" − da região de Campinas e Jundiaí, Estado de São Paulo, foram estudadas com o objetivo de avaliar a atividade antioxidante, a atividade enzimática da peroxidase e da polifenoloxidase e os teores de compostos fenólicos e de ácido ascórbico. A fim de verificar as correlações entre as cascas e polpas das variedades e as características, utilizou-se a Correlação de Pearson, a distância generalizada de Mahalanobis (D 2 ) e, por fim, o agrupamento das diferentes respostas através da análise multivariada. Verificou-se que as cascas das uvas analisadas apresentaram correlação positiva com o conteúdo de compostos fenólicos, a atividade da enzima polifenoloxidase e com o teor de ácido ascórbico, exceto a cultivar "Niágara Rosada", a qual mostrou maiores valores para estas avaliações. Não houve correlação entre o índice de atividade antioxidante com as demais análises realizadas. As cascas se mostraram uma ótima fonte para estes compostos. Palavras-chave: Vitis sp.; Ácido ascórbico; Índice de atividade antioxidante. AbstractGrapes are considered a major source of phenolic compounds when compared to other vegetables, but the great diversity amongst the cultivars results in fruits with different characteristics of taste and colour, which is certainly associated with the polyphenol content and profile. Skins and pulps of ripe samples of "Itália", "Brasil", "Rubi", "Thompson" and "Niagara Rosada" grapes from the Campinas and Jundiaí regions -SP state -Brazil, were studied with the objective of evaluating the antioxidant activity, enzymatic activities of peroxidase and polyphenoloxidase, phenolic compounds and ascorbic acid. In order to verify correlations between the skins and pulps of the varieties and the characteristics studied, Pearson's correlation, the generalized distance of Mahalanobis (D2) and finally the grouping of the different responses using the multivariate analysis, were carried out. It was verified that the skins of the grapes analysed had a positive correlation with the phenolic compounds, polyphenoloxidase activity and ascorbic acid content, except for "Niagara Rosada", showing higher levels for these evaluations. The...

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“…p-Coumaric acid (detected in the pills and syrup of artichoke and in the syrup of milk thistle) was tested by Lou et al 47 and revealed activity against Escherichia coli, Staphylococcus aureus, Salmonella typhimurium, and Shigella dysenteriae; nonetheless, in the present study not all of the formulations containing this molecule presented antimicrobial activity. On the other hand, CetinKaraca and Newman 48 reported the antimicrobial capacity of 5-O-caffeoylquinic acid against Escherichia coli and several other microbial cultures, which might justify the activity of the syrup of milk thistle that contained this molecule. The antimicrobial capacity of the milk thistle pills could also be related to the presence of silibinin and silymarin, which revealed this kind of activity in a study performed with Escherichia coli, Staphylococcus aureus, and Pseudomonas aeruginosa.…”

Section: Antimicrobial Activitymentioning

confidence: 99%

Artichoke and milk thistle pills and syrups as sources of phenolic compounds with antimicrobial activity

et al. 2016

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a Dietary supplements based on hepatoprotective plants have been increasingly used in the prevention of liver injuries. In the present work, the aim was to study the phenolic profile and possibly relate it to the in vitro antimicrobial activity of two different formulations ( pills and syrups) of artichoke and milk thistle, the antioxidant and anti-hepatocellular carcinoma activities of which were previously reported by our research group. The phenolic profiles were obtained by HPLC-DAD-ESI/MS, and the antimicrobial activity evaluation was performed with the clinical isolates of multiresistant bacteria (Escherichia coli, extended spectrum β-lactamases (ESBL) producing Escherichia coli, Proteus mirabilis, methicillin-resistant Staphylococcus aureus (MRSA) and Pseudomonas aeruginosa). Artichoke syrup revealed the presence of vanillic acid and luteolin-7-O-glucoside while the pills possessed higher concentrations of 4-O-caffeoylquinic, 5-O-caffeoylquinic and 1,3-O-dicaffeoylquinic acids, this latest being able to inhibit the growth of MRSA.Regarding milk thistle formulations, the syrup presented isorhamnetin-O-deoxyhexoside-O-dihexoside, isorhamnetin-O-deoxyhexoside-O-hexoside and isorhamnetin-3-O-rutinoside as the major phenolic constituents whereas the pills were richer in taxifolin, silymarin derivatives and hydroxylated silibinin; the syrup revealed antimicrobial activity against all the studied bacteria with the exception of Proteus mirabilis whereas the pills revealed activity against ESBL producing Escherichia coli. Overall, all of the studied formulations revealed to be a good source of phenolic compounds, among which milk thistle syrup presented the highest variety and concentration of flavonoids, which is possibly related to its strongest antimicrobial activity.

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Antimicrobial efficacy of plant phenolic compounds against Salmonella and Escherichia Coli

Cited by 107 publications

References 42 publications

Antimicrobial Efficacy of Natural Phenolic Compounds against Gram Positive Foodborne Pathogens

Antimicrobial Efficacy of Natural Phenolic Compounds against Gram Positive Foodborne Pathogens

Correlações entre compostos fenólicos e atividade antioxidante em casca e polpa de variedades de uva de mesa

Artichoke and milk thistle pills and syrups as sources of phenolic compounds with antimicrobial activity

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