Improving the antimicrobial activity of d-limonene using a novel organogel-based nanoemulsion

Zahi, Mohamed Reda; Liang, Hao; Yuan, Qipeng

doi:10.1016/j.foodcont.2014.10.001

Cited by 101 publications

(44 citation statements)

References 36 publications

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“…Several studies have proved that lim- onene interacts with the cytoplasmic membranes of bacteria, resulting in a loss of membrane integrity, the dissipation of the proton-motive forces, and the inhibition of the respiratory enzymes [13] . What is more, a D-limonene, organogel-based nanoemulsion was found to cause irreversible damage to the cytoplasmic membranes of bacteria other than Mycobacterium [14] . In our studies, myrcene was more active than limonene, but Gallucci et al [15] report that it was not active against slime-producing/nonslime-producing staphylococci, and that this is associated with its low aqueous solubility.…”

Section: Discussionmentioning

confidence: 99%

Natural Terpenes Influence the Activity of Antibiotics against Isolated Mycobacterium tuberculosis

Sieniawska

Swatko-Ossor²,

Sawicki³

et al. 2016

Med Princ Pract

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Objective: In this study, we aimed to describe the influence of natural terpenes on the antimycobacterial activity of first-line tuberculostatic drugs against isolated Mycobacterium tuberculosis. Materials and Methods: The natural terpenes used in this study were R-limonene, S-limonene, myrcene, sabinene, α-pinene, and β-elemene. The values of the minimum inhibitory concentration (MIC) for these terpenes, as well as for combinations of terpenes with tuberculostatic antibiotics (ethambutol, isoniazid, and rifampicin), were determined using a tube log₂ dilution method in the range of 125-0.059 µg/mL. Results:S-limonene had a strong synergistic effect with all tested antibiotics (MIC decreased from 16 to 0.475 µg/mL for ethambutol, from 16 to 0.237 µg/mL for rifampicin, and from 32 to 0.475 µg/mL for isoniazid). Combinations of myrcene, R-limonene, β-elemene, and sabinene with tuberculostatic antibiotics resulted in a decreased MIC of the antibiotics (from 3.9 to 0.475 µg/mL for ethambutol, from 15 to 0.475 µg/mL for isoniazid, and from 0.475 to 0.237 µg/mL for rifampicin) while combinations of α-pinene with ethambutol and isoniazid resulted in increased MIC values (from 16 to 125 µg/mL for ethambutol, and from 32 to 125 µg/mL for isoniazid). Rifampicin had a synergistic increase in activity with all the tested compounds. Conclusions: Our study showed that terpenes enhance the activity of tuberculostatic antibiotics.

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Section: Discussionmentioning

confidence: 99%

Natural Terpenes Influence the Activity of Antibiotics against Isolated Mycobacterium tuberculosis

Sieniawska

Swatko-Ossor²,

Sawicki³

et al. 2016

Med Princ Pract

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“…[80][81][82][83][84] Cinnamaldehyde can pass through the cell walls of microorganisms. The interactions with the cinnamaldehyde carbonyl group can affect the action of several proteins and enzymes causing cellular damage.…”

Section: Anti-hypertriglyceridemiamentioning

confidence: 99%

Cinnamon and its derivatives as potential ingredient in functional food—A review

Muhammad

Dewettinck

2017

International Journal of Food Properties

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Cinnamon has been reported to have significant benefits for human health, particularly as an anti-inflammatory, antitumor, anticancer, antidiabetic, and anti-hypertriglyceridemia agent, mainly due to its phytochemical constituents such as phenolic and volatile compounds. The phytochemicals in cinnamon can be extracted from different parts of plant by distillation and by solvent extraction. The use of cinnamon in food and its ability to prevent oxidation and inhibit microbial growth are covered in this review. Its bioaccessibility, safety, and consumer acceptance are comprehensively discussed. This review also clearly shows a route to the use of cinnamon as an ingredient in functional foods. ARTICLE HISTORY

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“…d ‐limonene, anethole, and estragole can be found during the whole storage times and sausages stuffed in casings with different treatments (Figure ), which indicates the stability of these compounds in the sausage matrix. Estragole, with its pleasant citrus fragrance and antimicrobial function, is widely applied to food, cosmetics, and consumer's products (Kfoury and others ; Zahi and others ). d ‐Limonene is a natural monoterpene with a lemon‐like odor which is used for food additives or food preservation (Zahi and others ; Li and Lu ).…”

Section: Resultsmentioning

confidence: 99%

“…Estragole, with its pleasant citrus fragrance and antimicrobial function, is widely applied to food, cosmetics, and consumer's products (Kfoury and others ; Zahi and others ). d ‐Limonene is a natural monoterpene with a lemon‐like odor which is used for food additives or food preservation (Zahi and others ; Li and Lu ). For current study, d ‐limonene and estragole may come from the seasoning spices, which enhances the flavor and prolongs the shelf life of sausages.…”

Section: Resultsmentioning

confidence: 99%

Physical Properties and Volatile Composition Changes of Cooked Sausages Stuffed in a New Casing Formulation Based in Surfactants and Lactic Acid During Long‐Term Storage

Feng

Cheng

García‐Martín

et al. 2017

Journal of Food Science

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The objective of this research was to investigate the effects of different modified casings and storage time on the quality attributes of cooked sausages using principal component analysis (PCA) and discriminant analysis. The effects of modifying different casing treatments on sausages' color (L , a , b ), pH, and texture (hardness, springiness, cohesion, gumminess, chewiness) after 36-d storage were estimated by PCA. According to the PCA, lightness at day 36 was correlated to sample stuffed in casing with treatment 2 (T2; soy lecithin concentration: 1:27.5, soy oil concentration: 1.25%, lactic acid concentration: 19.5 mL/kg NaCl [solid], residence time: 75 min). T2 sample can be distinguished from control sample at days 1, 8, 15, and 36 according to electronic nose system. DA was performed to determine possible different sample groups according to selected variables. Results showed that chewiness was the best discriminator for differentiating sausages stored for 15 d from other days. Chewiness and gumminess were able to discriminate sausages stuffed in casing with T2 from control sample. The relationships between modified concentrations and quality attributes of cooked sausages after 36-d storage were also established.

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Improving the antimicrobial activity of d-limonene using a novel organogel-based nanoemulsion

Cited by 101 publications

References 36 publications

Natural Terpenes Influence the Activity of Antibiotics against Isolated Mycobacterium tuberculosis

Natural Terpenes Influence the Activity of Antibiotics against Isolated Mycobacterium tuberculosis

Cinnamon and its derivatives as potential ingredient in functional food—A review

Physical Properties and Volatile Composition Changes of Cooked Sausages Stuffed in a New Casing Formulation Based in Surfactants and Lactic Acid During Long‐Term Storage

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