Effect of nanoliposomes containing<i>Zataria multiflora</i>Boiss. essential oil on gene expression of Shiga toxin 2 in<i>Escherichia coli</i>O157:H7

Gan

Comp Rev Food Sci Food Safe

et al. 2020

In recent decades, reduced antimicrobial effectiveness, increased bacterial infection, and newly emerged microbial resistance have become global public issues, leading to an urgent need to find effective strategies to counteract these problems. Strategies targeting bacterial virulence factors rather than bacterial survival have attracted increasing interest, since the modulation of virulence factors may prevent the development of drug resistance in bacteria. Spices are promising natural sources of antivirulence compounds owing to their wide availability, diverse antivirulence phytochemical constituents, and generally favorable safety profiles. Essential oils are the predominant and most important antivirulence components of spices. This review addresses the recent efforts of using spice essential oils to inhibit main bacterial virulence traits, including the quorum sensing system, biofilm formation, motility, and toxin production, with an intensive discussion of related mechanisms. We hope that this review can provide a better understanding of the antivirulence properties of spice essential oils, which have the potential to be used as antibiotic alternatives by targeting bacterial virulence. K E Y W O R D Sbiofilm, mechanisms, motility, quorum sensing, spice essential oils, toxin 1018

Section: Bacterial Toxinsmentioning

confidence: 97%

Antivirulence properties and related mechanisms of spice essential oils: A comprehensive review

Gan

Comp Rev Food Sci Food Safe

et al. 2020

“…The encapsulated essential oils were more effective in diminishing bacterial population compared with their un-encapsulated counterparts. Moreover, nanoliposomal formulations displayed a higher ability to decrease Shiga toxin II gene expression and were able to efficiently control the production of toxins [108].…”

Section: Encapsulation Of Food Preservativesmentioning

confidence: 99%

Nanoliposomes and Tocosomes as Multifunctional Nanocarriers for the Encapsulation of Nutraceutical and Dietary Molecules

Zarrabi

Abadi²,

Khorasani

et al. 2020

Molecules

Nanoscale lipid bilayers, or nanoliposomes, are generally spherical vesicles formed by the dispersion of phospholipid molecules in a water-based medium by energy input. The other nanoscale object discussed in this entry, i.e., tocosome, is a recently introduced bioactive carrier made mainly from tocopheryl phosphates. Due to their bi-compartmental structure, which consists of lipidic and aqueous compartments, these nanocarriers are capable of carrying hydrophilic and hydrophobic material separately or simultaneously. Nanoliposomes and tocosomes are able to provide protection and release of sensitive food-grade bioactive materials in a sustained manner. They are being utilized for the encapsulation of different types of bioactive materials (such as drugs, vaccines, antimicrobials, antioxidants, minerals and preservatives), for the enrichment and fortification of different food and nutraceutical formulations and manufacturing of functional products. However, a number of issues unique to the nutraceutical and food industry must first be resolved before these applications can completely become a reality. Considering the potentials and promises of these colloidal carrier systems, the present article reviews various aspects of nanoliposomes, in comparison with tocosomes, including the ingredients used in their manufacture, formation mechanisms and issues pertaining to their application in the formulation of health promoting dietary supplements and functional food products.

“…stx2A Down-regulation of stx2A expression at 50 and 75% MIC. [30] Clove and eugenol, free form (both at 0.005%) luxS, luxR, stx1, stx2, ler, espD, escJ, escR, and tir Down-regulation of genes related to AEL; no effect on stx and quorum-related genes expression.…”

Section: Regulation Of Virulence-related Genesmentioning

confidence: 99%

“…In this condition, it is possible to clarify and understand the antipathogenic mechanisms of EOs. It is relevant mentioning that recent studies characterized the MIC value of EOs against pathogenic E. coli to be in the range in the range of 0.025 and 0.1% [ 29 , 30 , 31 , 32 ]. The inhibition of toxin synthesis when pathogenic E. coli are exposed to EOs is presented in Table 1 .…”

Section: Mechanisms Related To Protective Effect Of Eos Against Pamentioning

confidence: 99%

The Role of Essential Oils against Pathogenic Escherichia coli in Food Products

et al. 2020

Outbreaks related to foodborne diseases are a major concern among health authorities, food industries, and the general public. Escherichia coli (E. coli) is a pathogen associated with causing multiple outbreaks in the last decades linked to several ready to eat products such as meat, fish, dairy products, and vegetables. The ingestion of contaminated food with pathogenic E. coli can cause watery diarrhea, vomiting, and persistent diarrhea as well as more severe effects such as hemorrhagic colitis, end-stage renal disease, and, in some circumstances, hemolytic uremic syndrome. Essential oils (EOs) are natural compounds with broad-spectrum activity against spoilage and pathogenic microorganisms and are also generally recognized as safe (GRAS). Particularly for E. coli, several recent studies have been conducted to study and characterize the effect to inhibit the synthesis of toxins and the proliferation in food systems. Moreover, the strategy used to apply the EO in food plays a crucial role to prevent the development of E. coli. This review encompasses recent studies regarding the protection against pathogenic E. coli by the use of EO with a major focus on inhibition of toxins and proliferation in food systems.