Antimicrobial properties of tomato juice and peptides against typhoidal Salmonella

Abstract

Tomatoes are readily available and affordable vegetables that offer a range of health benefits due to their bioactive molecules, such as antioxidants and antimicrobials. In contrast to the widely recognized antioxidant properties of tomatoes, their antimicrobial properties remain largely unexplored. Here, we present our findings on the antimicrobial properties of tomato juice and peptides, namely, tomato-derived antimicrobial peptides (tdAMPs), in relation to their effectiveness against typhoidal Salmonella . Our research has revealed that tomato juice demonstrates significant antimicrobial properties against Salmonella Typhi, a pathogen that specifically affects humans and is responsible for causing typhoid fever. By employing computational analysis of the tomato genome sequence, conducting molecular dynamics simulation, and performing functional analyses, we have successfully identified two tdAMPs, namely, tdAMP-1 and tdAMP-2. These tdAMPs have demonstrated potent antimicrobial properties by effectively disrupting bacterial membranes. The efficacy of tdAMP-2 is shown to be more effective than tdAMP-1. The efficacy of tdAMP-1 and tdAMP-2 has been demonstrated against drug-resistant S . Typhi, as well as hyper-capsular S . Typhi variants that possess hypervirulent characteristics, which are presently circulating in countries with endemicity. Tomato juice, along with the two tdAMPs, has demonstrated effectiveness against uropathogenic Escherichia coli as well. This underscores their potential as viable agents in combating certain Gram-negative pathogens. This study provides valuable insights into the development of effective and sustainable public health strategies that utilize tomato and its derivatives as lifestyle interventions. IMPORTANCE In this study, we investigate the antimicrobial properties of tomato juice, the most widely consumed affordable vegetables, as well as tomato-derived antimicrobial peptides, in relation to their effectiveness against foodborne pathogens with an emphasis on Salmonella Typhi, a deadly human-specific pathogen.

Exploring natural colourants for enhanced sausage appeal: A review of sourcing, extraction methods, and applications, with emphasis on beetroot as an example

“…Tomato juice adds taste to sausages beyond its colour and nutritional value. It adds a hint of sweetness and acidity to balance the savoury flavours of the meat [15], [16].…”

“…Tomato juice may be more effective as a colourant and taste enhancer by using pre-treatment procedures (e.g., concentration, enzymatic treatment) and formulation alterations (e.g., pH modulation, antioxidant addition). Furthermore, thorough sensory research and consumer testing are essential to determine if tomato-enhanced sausage products are acceptable and to identify areas that require further optimisation [16].…”