Detection and inhibition of Clostridium botulinum in some Egyptian fish products by probiotics cell-free supernatants as bio-preservation agents

Hamad, Gamal M.; Ombarak, Rabee; Eskander, Michael; Mehany, Taha; Anees, Fify; Elfayoumy, Reham A.; Omar, Sabrien A.; Lorenzo, José M.; Abou-Alella, Sarah Abd-Elmohsen

doi:10.1016/j.lwt.2022.113603

Cited by 17 publications

(17 citation statements)

References 29 publications

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“…A recent growing trend has emerged in the application of postbiotics in various foods due to the consumers' demand for consumption of foods free from chemical preservative (5). In addition, the application of postbiotics in foods has been found to have some advantages.…”

Section: Introductionmentioning

confidence: 99%

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Antimicrobial and Antioxidant Properties of Natural Postbiotics Derived from Five Lactic Acid Bacteria

Noori

Behfar

Saadat

et al. 2022

Jundishapur J Nat Pharm Prod

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Background: The application of natural antimicrobial and antioxidant agents in food and pharmaceutical products has recently become a trend due to the high demand for them from consumers. Postbiotics are bioactive compounds that are produced when the healthy bacteria in the gut ferment fiber. Objectives: This study aimed to compare the antibacterial and antioxidant properties of postbiotics from 5 different lactic acid bacteria (LAB) including Lactiplantibacillus fermentum, Lactiplantibacillus plantarum, Lactiplantibacillus rhamnosus, Lactobacillus casei, and Lactobacillus acidophilus. Methods: Two different methods were adopted to obtain postbiotics (M1 and M2). M1 was the simple method in which the centrifugation was employed while in M2 method, ethyl acetate was used to obtain postbiotics. Agar disc diffusion, minimum inhibition concentration, and minimum bactericidal concentration were used to assess the antimicrobial activity of postbiotics. The 2,2-diphenyl-1-picrylhydrazyl (DPPH) test was performed in order for investigating the antioxidant property. Results: The best results were recorded for L. casei compared to other LABs. Highest values of the agar disc diffusion method were obtained for L. casei. The inhibition zones for Salmonella enterica, Listeria monocytogenes, and Staphylococcus aureus, for examples, were 22 mm, 20 mm, and 19 mm, respectively. The postbiotic of L. casei also exhibited the most potent antioxidant activity among other probiotic bacteria. The data showed that M2 was a more effective method than the other method for acquiring postbiotics. Conclusions: It was recommended LABs postbiotics should be applied as antioxidant, antimicrobial, and preservatives in food and pharmaceutical industries due to their desired effects and natural characteristics.

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Section: Introductionmentioning

confidence: 99%

“…Live probiotic bacteria are extremely affected by food nature, pH, temperature, etc (6). Currently, massive amounts of postbiotics and postbiotics are applied in food industries (5) in order to produce functional foods, improve shelf life, and enhance the safety of food.…”

Section: Introductionmentioning

confidence: 99%

Antimicrobial and Antioxidant Properties of Natural Postbiotics Derived from Five Lactic Acid Bacteria

Noori

Behfar

Saadat

et al. 2022

Jundishapur J Nat Pharm Prod

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“…These results are supported by literature data, where the anti-clostridial effect of different phenolic compounds was observed. Hamad et al demonstrated that probiotic cell-free supernatants, particularly rich in gallic and chlorogenic acid, can exhibit inhibitory activity against C. botulinum type E [ 43 ]. Lee et al observed that gallic acid derived from tea extracts decreases the levels of C. perfringens , C. difficile and Bacteroides spp.…”

Section: Resultsmentioning

confidence: 99%

Antibacterial Activity of Crocus sativus L. Petals Extracts against Foodborne Pathogenic and Spoilage Microorganisms, with a Special Focus on Clostridia

Primavilla

Pagano

Roila

et al. 2022

Life

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In recent years, there has been a growing interest in the use of novel antimicrobial agents able to inhibit or kill food-borne bacteria or to interrupt the onset of food spoilage. Crocus sativus L. petals, typically considered as waste obtained from saffron spice production, could be a source of natural bioactive compounds to be used as food preservatives. The purpose of this work was to investigate the antibacterial properties of two hydroalcoholicsaffron petal extracts obtained by maceration (SPEA) and by ultrasonic bath (SPEB) methods. The main polyphenols identified in both extracts were gallic and chlorogenic acids, representing almost 70% of the phenolic fraction monitored. The antibacterial activity was studied by the agar well-diffusion method, against food-borne pathogenic and spoilage bacteria. Both extracts showed activity mainly against Gram-positive bacteria, in particular those belonging to the Clostridiaceae family (C. perfringens, C. botulinum and C. difficile), with inhibition zone diameters ranging from 13 to 18 mm. The antibacterial properties against Clostridia were further analyzed, determining MIC and MBC and performing a time-kill test. SPEA showed lower MIC/MBC values (250 mg/mL) compared to SPEB (500 mg/mL), suggesting that it could be more active against the assayed strains, probably because of its higher content of gallic acid. SPEA and SPEB, tested at a concentration of 1 × MIC, showed bactericidal activity against C. perfringens, C. botulinum and C. difficile and these results suggest that saffron petals could represent a valuable natural alternative source to conventional preservatives. Further investigations are needed to evaluate possible applications in the food industry.

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“…The divalent cations can lead to alterations in the teichoic acid structure. Furthermore, the adsorption ability of lactobacilli is generally strain-dependent, due to the differences in the structure of biochemical components on the cell wall for most probiotic types [ 30 , 31 ].…”

Section: Discussionmentioning

confidence: 99%

Evaluation of the Effectiveness of Charcoal, Lactobacillus rhamnosus, and Saccharomyces cerevisiae as Aflatoxin Adsorbents in Chocolate

Hamad

Amer

El-Nogoumy

et al. 2022

Toxins

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The high incidence of aflatoxins (AFs) in chocolates suggests the necessity to create a practical and cost-effective processing strategy for eliminating mycotoxins. The present study aimed to assess the adsorption abilities of activated charcoal (A. charcoal), yeast (Saccharomyces cerevisiae), and the probiotic Lactobacillus rhamnosus as AFs adsorbents in three forms—sole, di- and tri-mix—in phosphate-buffered saline (PBS) through an in vitro approach, simulated to mimic the conditions present in the gastrointestinal tract (GIT) based on pH, time and AFs concentration. In addition, the novel fortification of chocolate with A. charcoal, probiotic, and yeast (tri-mix adsorbents) was evaluated for its effects on the sensory properties. Using HPLC, 60 samples of dark, milk, bitter, couverture, powder, and wafer chocolates were examined for the presence of AFs. Results showed that all the examined samples contained AFs, with maximum concentrations of 2.32, 1.81, and 1.66 µg/kg for powder, milk, and dark chocolates, respectively. The combined treatment demonstrated the highest adsorption efficiency (96.8%) among all tested compounds. Scanning electron microscope (SEM) analysis revealed the tested adsorbents to be effective AF-binding agents. Moreover, the novel combination of tri-mix fortified chocolate had a minor cytotoxicity impact on the adsorptive abilities, with the highest binding at pH 6.8 for 4 h, in addition to inducing an insignificant effect on the sensory attributes of dark chocolate. Tri-mix is thus recommended in the manufacturing of dark chocolate in order to enhance the safety of the newly developed product.

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Detection and inhibition of Clostridium botulinum in some Egyptian fish products by probiotics cell-free supernatants as bio-preservation agents

Cited by 17 publications

References 29 publications

Antimicrobial and Antioxidant Properties of Natural Postbiotics Derived from Five Lactic Acid Bacteria

Antimicrobial and Antioxidant Properties of Natural Postbiotics Derived from Five Lactic Acid Bacteria

Antibacterial Activity of Crocus sativus L. Petals Extracts against Foodborne Pathogenic and Spoilage Microorganisms, with a Special Focus on Clostridia

Evaluation of the Effectiveness of Charcoal, Lactobacillus rhamnosus, and Saccharomyces cerevisiae as Aflatoxin Adsorbents in Chocolate

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