Identification of Natural Antimicrobial Substances in Red Muscadine Juice against <i>Cronobacter sakazakii</i>

Kim, T.J.; Weng, Wei-Lien; Silva, J.L.; Jung, Yean-Sung; Marshall, Douglas L.

doi:10.1111/j.1750-3841.2010.01531.x

Cited by 28 publications

(17 citation statements)

References 33 publications

(44 reference statements)

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“…Several reports have described the effect of natural antibacterial substances, including blueberry proanthocyanidins and commercial blueberry juice (Joshi et al, 2014), carvacrol and thymol (Lee & Jin, 2008), caprylic acid, citric acid, and vanillin (Choi, Kim, Lee, & Rhee, 2013), trans-cinnamaldehyde (Amalaradjou, Hoagland, & Venkitanarayanan, 2009), water-soluble muscadine seed extracts (Kim, Kim, & Jung, 2008) and red muscadine juice (Kim, Weng, Silva, Jung, & Marshall, 2010). However, in many cases, the antimicrobial effects of these plants substances were measured with a rehydrated infant milk formula (RIMF) model.…”

Section: Discussionmentioning

confidence: 98%

Antimicrobial effect of lipoic acid against Cronobacter sakazakii

et al. 2016

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Section: Discussionmentioning

confidence: 98%

Antimicrobial effect of lipoic acid against Cronobacter sakazakii

et al. 2016

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“…In recent years, researchers have found that organic acids can inhibit the growth of some bacteria and fungi. Kim et al (2010) reported that red muscadine juice, which is rich in organic acids, showed strong antimicrobial action against Cronobacter sakazakii, and the main organic acids present were malic and tartaric acids. Raybaudi-Massilia et al (2009) discovered that malic acid could inhibit the growth of Listeria monocytogenes, Salmonella gaminara, and Escherichia coli O157: H. Eswaranandam et al (2004) also found that organic acids such as malic, citric, lactic, and tartaric acid had antibacterial activity with specific pH conditions.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of different kinds of organic acids and their antibacterial activity in Japanese Apricot fruits

Gao¹,

Shao²,

Sun³

et al. 2012

Afr. J. Agric. Res.

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The fruit of Japanese apricot is rich in organic acids, which have strong antibacterial activities. The types and contents of organic acids in six different cultivars of Japanese apricot fruit were evaluated by reverse-phase high performance liquid chromatography (HPLC). The antibacterial activity against Escherichia coli, Bacillus subtilis and Streptococcus suis was also determined. The results revealed that there are nine types of organic acids in the presence of the extracts of Japanese apricot fruit, including oxalic, tartaric, malic, ascorbic, acetic, citric, maleic, fumaric and succinic acids. The total organic acid content of 'Zhonghong' was the highest among the studied cultivars, and the main organic acids present were citric and malic acids. The antibacterial activity on the growth of E. coli and B. subtilis was higher than on the growth of S. suis. The antibacterial effect of acetic acid against bacteria was the best, and the minimum antibacterial concentration (MIC) against E. coli and B. subtilis was 0.417 mg/mL. The citric and maleic acids were also against these three strains of bacteria. The results suggest that the antibacterial activity is related to the organic acid composition and content of Japanese apricot fruit.

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“…Various strategies have been proposed to control the risk associated with Cronobacter contamination, including the use of antimicrobial compounds that can reduce thermal tolerance during rehydration in hot water and/or inhibit growth in reconstituted dried foods (1,3,20,25,26,28,36,43). Vanilla extracted from the bean or pod of the vanilla orchid (Vanilla planifolia Andrews, syn.…”

mentioning

confidence: 99%

Effect of Vanillin, Ethyl Vanillin, and Vanillic Acid on the Growth and Heat Resistance of Cronobacter Species

Yemiş

Pagotto

Bach

et al. 2011

Journal of Food Protection

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Preservatives could be part of an effective intervention strategy for the control of Cronobacter species in foods, but few compounds with the desired antimicrobial properties have been identified to date. We examined the antibacterial activity of vanillin, ethyl vanillin, and vanillic acid against seven Cronobacter spp. in quarter-strength tryptic soy broth with 5 g/liter yeast extract (TSBYE) adjusted to pH 5.0, 6.0, and 7.0 at 10, 21, and 37°C. All compounds exhibited pH- and temperature-dependant bacteriostatic and bactericidal activity. MICs of vanillin and ethyl vanillin consistently increased with decreasing pH and temperature, but vanillic acid had little activity at pH values of 6.0 and 7.0. The MICs for all temperatures, pH values, and bacterial strains tested were 2 mg/ml ethyl vanillin, 3 mg/ml vanillin, and >8 mg/ml vanillic acid. MBCs also were influenced by pH, although significantly higher concentrations were needed to inactivate the bacteria at 21°C than at 10 or 37°C. Survivor curves for Cronobacter sakazakii strains at the MBCs of each compound revealed that all treatments resulted in immediate loss of cell viability at 37°C. Measurements of propidium iodide uptake indicated that the cell membranes were damaged by exposure to all three compounds. The thermal resistance of C. sakazakii was examined at 58°C in TSBYE supplemented with MBCs of each compound at pH 5.0 and 6.0. D-values at pH 5.0 were reduced from 14.56 ± 0.60 min to 0.93 ± 0.01, 0.63 ± 0.01, and 0.98 ± 0.02 min for vanillin, ethyl vanillin, and vanillic acid, respectively. These results suggest that vanillin, ethyl vanillin, and vanillic acid may be useful for the control of Cronobacter spp. in food during preparation and storage.

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Identification of Natural Antimicrobial Substances in Red Muscadine Juice against Cronobacter sakazakii

Cited by 28 publications

References 33 publications

Antimicrobial effect of lipoic acid against Cronobacter sakazakii

Antimicrobial effect of lipoic acid against Cronobacter sakazakii

Evaluation of different kinds of organic acids and their antibacterial activity in Japanese Apricot fruits

Effect of Vanillin, Ethyl Vanillin, and Vanillic Acid on the Growth and Heat Resistance of Cronobacter Species

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