Evaluation of Antibacterial Activity of Whey Protein Isolate Coating Incorporated with Nisin, Grape Seed Extract, Malic Acid, and EDTA on a Turkey Frankfurter System

Gadang, Vidya; Hettiarachchy, Navam; Johnson, Michael G.; Owens, Casey M.

doi:10.1111/j.1750-3841.2008.00899.x

Cited by 148 publications

(82 citation statements)

References 29 publications

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“…Like other natural antimicrobials, GSE is not reported to exhibit toxicity or adverse health effects at the dose of 50 to 100 mg per day (16,36,38,42,43,49). GSE is known to be nonmutagenic, nonclastogenic, and nonaneugenic (49).…”

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confidence: 99%

Grape Seed Extract for Control of Human Enteric Viruses

D’Souza

2011

Appl Environ Microbiol

132

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Grape seed extract (GSE) is reported to have many pharmacological benefits, including antioxidant, antiinflammatory, anticarcinogenic, and antimicrobial properties. However, the effect of this inexpensive rich source of natural phenolic compounds on human enteric viruses has not been well documented. In the present study, the effect of commercial GSE, Gravinol-S, on the infectivity of human enteric virus surrogates (feline calicivirus, FCV-F9; murine norovirus, MNV-1; and bacteriophage MS2) and hepatitis A virus (HAV; strain HM175) was evaluated. GSE at concentrations of 0.5, 1, and 2 mg/ml was individually mixed with equal volumes of each virus at titers of ϳ7 log 10 PFU/ml or ϳ5 log 10 PFU/ml and incubated for 2 h at room temperature or 37°C. The infectivity of the recovered viruses after triplicate treatments was evaluated by standardized plaque assays. At high titers (ϳ7 log 10 PFU/ml), FCV-F9 was significantly reduced by 3.64, 4.10, and 4.61 log 10 PFU/ml; MNV-1 by 0.82, 1.35, and 1.73 log 10 PFU/ml; MS2 by 1.13, 1.43, and 1.60 log 10 PFU/ml; and HAV by 1.81, 2.66, and 3.20 log 10 PFU/ml after treatment at 37°C with 0.25, 0.50, and 1 mg/ml GSE, respectively (P < 0.05) in a dose-dependent manner. GSE treatment of low titers (ϳ5 log 10 PFU/ml) at 37°C also showed viral reductions. Room-temperature treatments with GSE caused significant reduction of the four viruses, with higher reduction for low-titer FCV-F9, MNV-1, and HAV compared to high titers. Our results indicate that GSE shows promise for application in the food industry as an inexpensive novel natural alternative to reduce viral contamination and enhance food safety.Grapes are one of the world's leading fruit crops, with production rates at more than 50 million tons a year (34). Grape seeds, which are by-products of wine and the grape juice industries, are shown to contain large quantities of phenolic compounds such as gallic acid and monomeric flavan-3-ols catechin, epicatechin, gallocatechin, epigallocatechin, and epicatechin-3-O-gallate, as well as dimeric, trimeric, and polymeric proanthocyanidins (PAC) (37). Grape seed extract (GSE) reportedly has many pharmacological and health benefits that include antioxidant, cardioprotective, hepatoprotective, neuroprotective, anti-inflammatory, antidiabetic, anticarcinogenic, and antiaging effects (28,47,48).Recently, GSE has gained increasing attention in the food industry because of its associated antimicrobial properties. Rhodes et al. (31) showed that GSE at a concentration of 0.25 mg/ml decreased Listeria monocytogenes from 10 6 to 10 7

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confidence: 99%

Grape Seed Extract for Control of Human Enteric Viruses

D’Souza

2011

Appl Environ Microbiol

132

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“…Similarly, a previous study demonstrated that extracts and fractions of green tea had bacteriostatic activity against some vibrio species (Toda et al, 1989). Also, multiple lethality hurdles to the growth of pathogens including Listeria monocytogenes, Escherichia coli and Salmonella typhimurium can be provided by using lesser amount of chemical antimicrobials in combination with natural antimicrobials from green tea and grape seed extracts (Gadang et al, 2008;Chanet al, 2011).…”

Section: Discussionmentioning

confidence: 99%

“…In a similar study, the liquid extracts of green tea seedhave shown inhibitory effects on some Grampositive as well as Gram-negative bacteria (Gadang et al, 2008). No Vibriospecies were tested in this study.On the other hand, the green tea extract had a weak/medium activity against Vibrio cholera (Hamilton-Miller, 1995).…”

Section: Discussionmentioning

confidence: 99%

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Boran¹,

Ciftci²,

Er³

et al. 2015

Turk. J. Fish. Aquat. Sci.

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In aquaculture, bacterial fish diseases are still one of the most serious problem and fish mortality of bacterial origin can cause significant economic losses worldwide. The evolution of microorganism resistance to antibiotics has resulted in growing need for new antibacterial compounds. In the present study, the antibacterial activity of green tea (Camellia sinensis L.)seed and its secondary metabolite saponin were evaluated on five bacterial fish pathogens that cause diseases in rainbow trout (Oncorhynchus mykiss, Walbaum). In addition to this, possible histological effects were investigated on the vital organs of fish. The antibacterial activity of tea seed and saponin were determined using the agar diffusion method. Watered tea seed (WTS) powder and saponin used in this research as the feed additives demonstrated antibacterial activity against the five pathogens but statistically significant inhibition was observed only with Listonella anguillarum. Accordingly, significantly higher survival levels were observed in fish infected with L. anguillarum in WTS and saponin diet groups. However, organs of fish fed with WTS and saponin showed some nonvital symptoms such as hyperplasia and epithelial lifting in the gills and lipid droplets, intercellular edema and nuclear degeneration in liver. Results from this study confirmed the potential use of WTS as a source of antibacterial compounds or as a feed additive for prevention of disease against L. anguillarum infection in trout culture.Keywords: Tea seed, saponin, antibacterial activity, histopathology, rainbow trout.Yeşil Çay (Camellia sinensis L.) Tohumunun Bazı Balık Patojenlerine Karşı Antibakteriyel Aktivitesinin Gökkuşağı Alabalıklarında (Oncorhynchus mykiss, Walbaum) Değerlendirilmesi ÖzetAkuakültürde bakteriyel balık hastalıkları günümüzde hala en önemli problemlerden bir tanesini oluşturmakta ve bakteriyel kaynaklı balık ölümleri dünya çapında önemli ekonomik kayıplara sebep olabilmektedir. Mikroorganizmalarda antibiyotiklere karşı direnç gelişimi, yeni antibakteriyel bileşiklere olan ihtiyacın artmasına neden olmuştur. Bu çalışmada, yeşil çay (Camellia sinensis L.) tohumu ve onun ikincil bir metaboliti olan saponinin gökkuşağı alabalıklarında (Oncorhynchus mykiss, Walbaum) hastalığa sebep olan beş farklı bakteriyel balık patojeni üzerindeki antibakteriyel aktiviteleri araştırılmıştır. Ayrıca, balıkların hayati organlarına ait dokularda oluşabilecek histopatolojik etkiler incelenmiştir. Çay tohumu ve saponinin antibakteriyel aktivitesi agar difüzyon yöntemi kullanılarak belirlenmiştir. Bu çalışmada yem katkı maddesi olarak kullanılan sulandırılmış çay tohumu (SÇT) tozu ve saponin beş balık patojenine karşı antibakteriyel aktivite göstermiştir, fakat sadece Listonella anguillarum bakterisine karşı istatistiksel olarak önemli derecede bir etki tespit edilmiştir. Benzer şekilde, L. anguillarum ile enfekte edilen balıklarda, SÇT ve saponin diyet gruplarında istatistiksel olarak önemli derecede bir hayatta kalma oranı gözlenmiştir. Bunun yanında, SÇT ve s...

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“…Antimicrobial nanoparticles that have been synthesized and tested for applications in antimicrobial packaging and food storage boxes include silver oxide nanoparticles (Sondi and Salopek-Sondi 2004), zinc oxide, and magnesium oxide nanoparticles ) and nisin particles produced from the fermenation of a bacteria (Gadang et al 2008).…”

Section: Antimicrobial Packagingmentioning

confidence: 99%

Nanotechnology for the Food and Bioprocessing Industries

Neethirajan

Jayas

2010

Food Bioprocess Technol

504

171

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Several complex set of engineering and scientific challenges in the food and bioprocessing industries for manufacturing high quality and safe food through efficient and sustainable means can be solved through nanotechnology. Bacteria identification and food quality monitoring using biosensors; intelligent, active, and smart food packaging systems; and nanoencapsulation of bioactive food compounds are few examples of emerging applications of nanotechnology for the food industry. We review the background about the potential of nanotechnology, provide an overview of the current and future applications of nanotechnology relevant to food and bioprocessing industry, and identify the societal implications for successful implementation of nanotechnology.

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Evaluation of Antibacterial Activity of Whey Protein Isolate Coating Incorporated with Nisin, Grape Seed Extract, Malic Acid, and EDTA on a Turkey Frankfurter System

Cited by 148 publications

References 29 publications

Grape Seed Extract for Control of Human Enteric Viruses

Grape Seed Extract for Control of Human Enteric Viruses

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Nanotechnology for the Food and Bioprocessing Industries

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