In Vitro Activity of Selected Phenolic Compounds against Planktonic and Biofilm Cells of Food-Contaminating Yeasts

Kimani, Bernard Gitura; Kerekes, Erika Beáta; Szebenyi, Csilla; Krisch, Judit; Vágvölgyi, Csaba; Papp, Tamás; Takó, Miklós

doi:10.3390/foods10071652

Cited by 17 publications

(14 citation statements)

References 53 publications

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“…A similar phenolic profile was detected in sugarcane leaves of different genotypes [ 25 ], in sugarcane molasses extract [ 26 ], and sugarcane bagasse polyphenols extracted with 60% ( v : v ) ethanol assisted by ultrasound [ 27 ]. In all studies, the diversity of compounds identified was slightly different from those identified in this study; however, the groups of identified compounds were the same.…”

Section: Resultsmentioning

confidence: 67%

Sugarcane Straw Polyphenols as Potential Food and Nutraceutical Ingredient

Oliveira¹,

Carvalho²,

Oliveira³

et al. 2022

Foods

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The sugarcane processing industry generates a large amount of straw, which has a negative environmental impact, and high costs are associated with their elimination, wasting their potential bioactive value attributed to their richness in polyphenols. In this study, an ethanolic extract produced from sugarcane straw was screened for its phenolic compounds content, and the potential use of this extract in the development of a food ingredient was further evaluated. Fifty different secondary metabolites belonging to the hydroxybenzoic acids, hydroxycinnamic acids, and flavonoids were identified by liquid chromatography–electrospray ionization–ultrahigh-resolution—quadrupole time of flight–mass spectrometry (LC-ESI-UHR-QqTOF-MS). The predominant phenolic compounds found were 4-hydroxybenzaldehyde, chlorogenic acid, and 5-O-feruloylquinic acid. The obtained extracts showed strong potential as food preservatives by exhibiting (a) antioxidant activity using both 2.2′-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) diammonium salt radical cation (ABTS) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) methods; and (b) antimicrobial capacity, with a minimum inhibitory concentration of 50 mg/mL for Staphylococcus aureus, 74% inhibition for Bacillus cereus, and 44% for Salmonella enterica; and (c) the capacity to inhibit a food browning enzyme, tyrosinase (28–73% for 1–8 mg/ mL). Moreover, the extracts showed antidiabetic potential by inhibiting the enzymes α-glucosidase (15–38% for 1.25–5.00 mg/mL) and dipeptidyl peptidase-IV (DPP-IV) (62–114% for 0.31–5.00 mg/mL). The extract (0.625 mg/mL) also exhibited the capacity to reduce proinflammatory mediators (i.e., interleukins 6 and 8, and tumor necrosis factor alpha) when Caco-2 cells were stimulated with interleukin 1 beta. Thus, sugarcane straw extract, which is rich in phenolic compounds, showed high potential to be used in the development of food-preservative ingredients owing to its antioxidant and antimicrobial potential, and to be explored as a food supplement in diabetes prevention and as coadjuvant to reduce intestinal inflammation by reducing proinflammatory mediators.

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Section: Resultsmentioning

confidence: 67%

Sugarcane Straw Polyphenols as Potential Food and Nutraceutical Ingredient

Oliveira¹,

Carvalho²,

Oliveira³

et al. 2022

Foods

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“…The extract in general and more specifically its phenolic constituents could have altered the hydrophobicity of the cell membrane, making it more hydrophilic and causing detachment from the host cell [ 101 , 102 ]. Besides, the functional group attached to the phenyl ring plays a crucial role in inhibiting the yeast–cell interaction [ 103 ]. Raut et al reported that phenylpropanoids of plant origin, chemical compounds isolated also from O. crenata [ 36 ], are able to prevent the growth, adhesion, yeast-to-hypha transition, and biofilm formation of C. albicans [ 93 ].…”

Section: Discussionmentioning

confidence: 99%

Anti-Candidal Activity of the Parasitic Plant Orobanche crenata Forssk

et al. 2021

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Candida albicans (C. albicans) and Candida glabrata (C. glabrata) are part of the human microbiome. However, they possess numerous virulence factors, which confer them the ability to cause both local and systemic infections. Candidiasis can involve multiple organs, including the eye. In the present study, we investigated the anti-candidal activity and the re-epithelizing effect of Orobanche crenata leaf extract (OCLE). By the microdilution method, we demonstrated an inhibitory effect of OCLE on both C. albicans and C. glabrata growth. By crystal violet and 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide (MTT) assay, we showed the ability of OCLE to inhibit the biofilm formation and the viability of yeast cells, respectively. By germ tube and adhesion assays, we proved the capacity of OCLE to affect the morphological transition of C. albicans and the adhesion of both pathogens to human retinal pigment epithelial cells (ARPE-19), respectively. Besides, by MTT and wound healing assay, we evaluated the cytotoxic and re-epithelizing effects of OCLE on ARPE-19. Finally, the Folin–Ciocalteu and the ultra-performance liquid chromatography-tandem mass spectrometry revealed a high content of phenols and the presence of several bioactive molecules in the extract. Our results highlighted new properties of O. crenata, useful in the control of Candida infections.

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“…The two phenolic compounds used in the study, i.e., vanillin and cinnamic acid, and the synthetic compounds, i.e., sodium benzoate, potassium sorbate, and sodium diacetate, were purchased from Sigma-Aldrich (Munich, Germany). The phenolic compounds were selected based on a previous investigation that indicated very high antimicrobial activity of the two natural compounds against food spoilage yeasts [ 27 ]. The stock solutions of the phenolics and synthetic compounds were prepared in 10% ( v/v ) ethanol.…”

Section: Methodsmentioning

confidence: 99%

“…The MICs of vanillin and cinnamic acid against planktonic growth of the tested yeasts were reconfirmed using the microdilution technique described previously [ 27 ]. The MIC values of the synthetic preservatives on planktonic yeasts were assayed through a microplate method previously described by Zambrano et al [ 28 ].…”

Section: Methodsmentioning

confidence: 99%

“…The present study aimed to elucidate the effect of phenolic–phenolic and phenolic–synthetic preservative combinations against the planktonic and biofilm growth and the adhesion capacity of D. hansenii , W. anomalus , Schizosaccharomyces pombe , and Saccharomyces cerevisiae spoilage yeasts using the checkerboard method. Two phenolic compounds, i.e., vanillin and cinnamic acid, were selected for the study because they demonstrated high inhibitory properties against planktonic and biofilm growth of spoilage yeast in a previous investigation [ 27 ]. These bioactive compounds belong to different classes of natural phenolics, vanillin being a phenolic aldehyde, while cinnamic acid is a hydroxycinnamate.…”

Section: Introductionmentioning

confidence: 99%

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Activity of Binary Combinations of Natural Phenolics and Synthetic Food Preservatives against Food Spoilage Yeasts

Kimani

Takó

Veres

et al. 2023

Foods

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Natural compounds are a suitable alternative to synthetic food preservatives due to their natural origin and health-promoting properties. In the current study, phenolic–phenolic and phenolic–synthetic combinations were tested for their antibiofilm formation, anti-planktonic growth, and anti-adhesion properties against Debaryomyces hansenii, Wickerhamomyces anomalus (formerly Pichia anomala), Schizosaccharomyces pombe, and Saccharomyces cerevisiae. The phenolics were vanillin and cinnamic acid, while the synthetic preservatives were sodium benzoate, potassium sorbate, and sodium diacetate. The vanillin–cinnamic acid combination had synergistic effect in all the tested yeasts for the biofilm inhibition with a fractional inhibitory concentration index (FICI) of ≤0.19 for W. anomalus, 0.25 for S. pombe, 0.31 for S. cerevisiae, and 0.5 for D. hansenii. Most of the phenolic–synthetic combinations had indifferent interaction regarding biofilm formation. The vanillin–cinnamic acid combination also had higher activity against spoilage yeasts adhesion on the abiotic surface and planktonic growth compared to the phenolic–synthetic combinations. For the phenolic–synthetic anti-planktonic activity, synergistic interaction was present in all the vanillin–synthetic combinations in S. pombe, vanillin–sodium benzoate and vanillin–potassium sorbate in S. cerevisiae, vanillin–sodium benzoate in W. anomalus, and cinnamic acid–sodium diacetate in S. pombe. These results suggest a novel antimicrobial strategy that may broaden the antimicrobial spectrum and reduce compound toxicity against food spoilage yeasts.

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In Vitro Activity of Selected Phenolic Compounds against Planktonic and Biofilm Cells of Food-Contaminating Yeasts

Cited by 17 publications

References 53 publications

Sugarcane Straw Polyphenols as Potential Food and Nutraceutical Ingredient

Sugarcane Straw Polyphenols as Potential Food and Nutraceutical Ingredient

Anti-Candidal Activity of the Parasitic Plant Orobanche crenata Forssk

Activity of Binary Combinations of Natural Phenolics and Synthetic Food Preservatives against Food Spoilage Yeasts

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