Hydrolyzable and condensed tannins resistance in Clostridium perfringens

Redondo, Leandro M.; Dominguez, Johana Elizabeth; Rabinovitz, B.C.; Redondo, Enzo A.; Fernández‐Miyakawa, Mariano E.

doi:10.1016/j.anaerobe.2015.05.010

Cited by 29 publications

(24 citation statements)

References 27 publications

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“…The use of AGPs at subinhibitory doses for long periods of time is particularly favorable to select antimicrobial-resistant microorganisms. In countries where AGPs are still used, reduced susceptibility of poultry CP strains was reported [ 21 ]. Continuous administration of AGPs may lead to changes in the bacterial environment by eliminating susceptible strains and allowing antimicrobial-resistant bacteria (i.e., those with lower susceptibility to AGPs) to survive and predominate [ 22 ].…”

Section: Antimicrobial Control Of Ne and Alternativesmentioning

confidence: 99%

“…Continuous administration of AGPs may lead to changes in the bacterial environment by eliminating susceptible strains and allowing antimicrobial-resistant bacteria (i.e., those with lower susceptibility to AGPs) to survive and predominate [ 22 ]. Furthermore, continuous administration of APGs in the feed may cause cross-resistance to therapeutic antimicrobials [ 21 ]. Antimicrobial resistance together with a gradual decrease in sensitivity to anticoccidials by some strains of Eimeria spp.…”

Section: Antimicrobial Control Of Ne and Alternativesmentioning

confidence: 99%

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Use of Plant Extracts as an Effective Manner to ControlClostridium perfringensInduced Necrotic Enteritis in Poultry

Carrasco

Redondo

et al. 2016

BioMed Research International

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Necrotic enteritis (NE) is an important concern in poultry industry since it causes economic losses, increased mortality, reduction of bird welfare, and contamination of chicken products for human consumption. For decades, the use of in-feed antimicrobial growth promoters (AGPs) has been the main strategy to control intestinal pathogens including Clostridium perfringens (CP), the causative agent of NE. However, the use of AGPs in animal diet has been linked to the emergence and transmission of antimicrobial resistance through food-borne microorganisms, which has led to the ban of AGPs in many countries. This scenario has challenged the poultry industry to search for safer alternative products in order to prevent NE. In this context, the utilization of natural plant extracts with antimicrobial properties appears as a promising and feasible tool to control NE in chicken. In this paper, we review the scientific studies analyzing the potential of plant extracts as alternative feed additives to reduce NE in poultry, with focus on two types of plant products that arise as promising candidates: tannins and essential oils. Some of these products showed antimicrobial activity against CP and coccidia in vitro and in vivo and are able to increase productive performance, emulating the bioactive properties of AGPs.

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Section: Antimicrobial Control Of Ne and Alternativesmentioning

confidence: 99%

Section: Antimicrobial Control Of Ne and Alternativesmentioning

confidence: 99%

Use of Plant Extracts as an Effective Manner to ControlClostridium perfringensInduced Necrotic Enteritis in Poultry

Carrasco

Redondo

et al. 2016

BioMed Research International

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“…Tannins are secondary metabolites found in many plants. Tannins can be divided into two groups according to their structural characteristics: condensed tannins and hydrolysable tannins (Redondo et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

Tannase from Aspergillus melleus improves the antioxidant activity of green tea: purification and biochemical characterisation

Liu

Costa

Freitas

et al. 2016

Int J of Food Sci Tech

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Summary Tannase is an inducible enzyme used extensively in food, feed, pharmaceutical and chemical industries. In this study, tannase production and its biochemical properties were evaluated. From 42 Aspergillus strains analysed for potential tannase selection, Aspergillus melleus yielded the best results. Production was analysed using a complete factorial planning of 2³. Maximum activity (452.55 U mL−1) was obtained in the optimal conditions of substrate (5.0 g), initial moisture (60%), tannic acid (2%) and 48 h of fermentation. The molecular weight of the purified enzyme was estimated as 69.52 kDa; its optimum temperature and pH were 40 °C and 5.5, respectively. Regarding the chemical effectors used, tannase was inhibited by ZnCl2, ZnSO4, Triton X‐100 and SDS. The addition of tannase to green tea improved its antioxidant potential by approximately 85% when compared to the control. The present results suggest that tannase may be used as an adjuvant to increase the antioxidant potential of green tea.

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“…However, tannins from both chestnut and quebracho could reduce the cytotoxicity of two C. perfringens toxins, alpha toxin and epsilon toxin, in MDCK cells (72). C. perfringens also showed no or very minimal resistance development against tannins over time compared to other antimicrobial products (73).…”

Section: Natural Antimicrobialsmentioning

confidence: 96%

Inactivation Strategies for Clostridium perfringens Spores and Vegetative Cells

Talukdar

Udompijitkul

Hossain

et al. 2017

Appl Environ Microbiol

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Clostridium perfringens is an important pathogen to human and animals and causes a wide array of diseases, including histotoxic and gastrointestinal illnesses. C. perfringens spores are crucial in terms of the pathogenicity of this bacterium because they can survive in a dormant state in the environment and return to being live bacteria when they come in contact with nutrients in food or the human body. Although the strategies to inactivate C. perfringens vegetative cells are effective, the inactivation of C. perfringens spores is still a great challenge. A number of studies have been conducted in the past decade or so toward developing efficient inactivation strategies for C. perfringens spores and vegetative cells, which include physical approaches and the use of chemical preservatives and naturally derived antimicrobial agents. In this review, different inactivation strategies applied to control C. perfringens cells and spores are summarized, and the potential limitations and challenges of these strategies are discussed.

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Hydrolyzable and condensed tannins resistance in Clostridium perfringens

Cited by 29 publications

References 27 publications

Use of Plant Extracts as an Effective Manner to ControlClostridium perfringensInduced Necrotic Enteritis in Poultry

Use of Plant Extracts as an Effective Manner to ControlClostridium perfringensInduced Necrotic Enteritis in Poultry

Tannase from Aspergillus melleus improves the antioxidant activity of green tea: purification and biochemical characterisation

Inactivation Strategies for Clostridium perfringens Spores and Vegetative Cells

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