Evaluation of Antimicrobial Potential of Nigella Sativa Oil in a Model Food Matrix

Abstract

Nigella sativa (black cumin) is known for its antibacterial activity. However, available literature does not sufficiently explore the possible interactions with the natural wild microflora in complex food matrices. This study is using as model food matrix, a traditionally manufactured cheese, without additives, without starter cultures and without pathogen culture, to study the antimicrobial effect of Nigella sativa seed oil (NSSO), as well as the physicochemical properties of this food matrix during the study. The experiment included three batches of food matrix: control batch without NSSO, 0.1% and 0.2% w/w NSSO enriched batch. Natural occurring E.coli, coliforms and Staphylococcus spp. were significantly inhibited by NSSO. Total bacterial count (APC) registered significant improvement during the experiment. The antimicrobial activity of NSSO proved selective, as no significant effect was seen on the beneficial LAB. NSSO significantly improved the sensory qualities of the food matrix samples. NSSO kept significant selective antimicrobial effect when used with a complex food matrix, without altering the physicochemical properties of this food matrix, suggesting that NSSO could be a natural antibiotic candidate that could be used as food dietary supplement. RezumatNigella sativa (chimenul negru) este cunoscut pentru activitatea antimicrobiană. Cu toate acestea, literatura științifică disponibilă până în prezent, nu aprofundează interacțiunile cu flora microbiană naturală a substraturilor alimentare complexe. Studiul de față utilizează ca model de substrat alimentar, un sortiment de brânză tradițională, obținută fără aditivi, fără culturi starter și neadiționată experimental cu germeni patogeni, pentru a studia efectul antimicrobian al uleiului semințelor de Nigella sativa (NSSO), precum și proprietățile fizico-chimice ale substratului alimentar pe parcursul studiului. Experimentul a constat în utilizarea a trei loturi de substrat alimentar experimental: lotul de control, fără NSSO, și loturile îmbogățite cu 0,1% și respectiv, 0,2% m/m NSSO. Tulpinile sălbatice de E. coli, coliformi și Staphylococcus spp. au fost semnificativ inhibate pe durata experimentului. Numărul total de germeni a înregistrat îmbunătățire semnificativă sub influența NSSO pe durata experimentului. Activitatea antimicrobiană a NSSO a fost selectivă, întrucât tulpinile de bacterii acido-lactice benefice nu au fost inhibate. NSSO a îmbunătățit calitățile organoleptice ale substratului alimentar utilizat. NSSO a menținut efectul antimicrobian la utilizarea împreună cu un substrat alimentar, fără a altera proprietățile fizico-chimice ale acestuia, sugerând faptul că NSSO ar putea fi un candidat antibiotic natural, care poate fi utilizat ca supliment alimentar.

Benefits of Oligofructose and Inulin in Management of Functional Diarrhoea in Children – Interventional Study

“…Giardiasis, chronic constipation-related soiling, primary or secondary lactose intolerance (diminished stool pH and presence of reducing substance is important findings) were also tested for and excluded. Cow milk protein allergy, celiac disease, immunoglobulin A deficiency, inflammatory bowel disease, and cystic fibrosis were excluded with the help of tests such as the immunoglobulin E test (specific for cow milk protein), TTG (transglutaminase), inflammatory markers, respectively [7,14].…”

Comparative Study Regarding the Physico-Chemical Properties and Microbiological Activities of Olea Europaea L. Oil and Cannabis Sativa L. Seed Oil Obtained by Cold Pressing

“…The cold press oils extracted from olives and hemps (Cannabis sativa L.) seeds contain a variety of ingredients which may act as functional ingredients in cosmetic formulations [8,9,14]. Thus, the chemical composition of these extracts has a high impact on the stability, hydration properties, oil holding capacity, viscosity or organoleptic characteristics of the final formulation [3,5,12,15] The article aims to analyse the physico-chemical properties including the fatty acids composition and the microbiological activities of the cold press oils extracted from Cannabis sativa L. seeds and Olea europaea L. fruits in order to characterize them for obtaining future optimized cosmetic formulations.…”

Effects of Essential Oils on Escherichia coli Inactivation in Cheese as Described by Meta-Regression Modelling

“…After assessing all the information from the publications, sixteen studies (N = 362) published from 2000 until August 2019 were considered appropriate for inclusion [ 18 , 19 , 20 , 21 , 22 , 24 , 25 , 26 , 27 , 28 , 29 , 30 , 31 , 32 , 33 , 34 ]. From the selected studies, information on the study ID, source of the EO (plant name), strain and/or serotype, mean log reduction, sample size (number of samples used to calculate the mean of the log reduction), storage temperature (°C), exposure time (defined as the time, in days, at which the log microbial reduction was quantified in the challenge study), EO concentration, pathogen inoculum level (log CFU/g or mL), and application type (defined as the mode of application of the antimicrobial; namely, milk, film, cheese surface, and cheese mixture), were collected.…”