Inactivation of Enterobacter sakazakii by water-soluble muscadine seed extracts

Kim, T.J.; Silva, J.L.; Weng, Wei-Lien; Chen, W.W.; Corbitt, M.; Jung, Yean-Sung; Chen, Y.S.

doi:10.1016/j.ijfoodmicro.2008.12.014

Cited by 42 publications

(21 citation statements)

References 26 publications

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“…It has long been known that polyphenols, such as flavonoid and epicatechin, are efficient scavengers of free radicals (Sichel et al, 1991). Plant polyphenols (PP) have also exhibited antimicrobial activity against bacteria that cause food-borne diseases (Taguri et al, 2004;Percival et al, 2006;Kim et al, 2009). Previous reports have shown that polyphenols from olive leaves exert great antimicrobial activity (Sudjana et al, 2009), tea polyphenols improve the balance of gut microflora in calves (Ishihara et al, 2001) and inhibit the proliferation of Chlamydia (Yamazaki et al, 2003), apple polyphenol extracts prevent damage to human gastric epithelial cells (Graziani et al, 2005), and polyphenols from grape seeds could prevent oxidative damage to cellular DNA in vitro (Fan and Lou, 2004).…”

Section: Introductionmentioning

confidence: 99%

Modulation of Plasma Antioxidant Activity in Weaned Piglets by Plant Polyphenols

Zhang

Jiang

Mantovani

et al. 2014

Italian Journal of Animal Science

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This study was conducted to evaluate the effect of plant polyphenols (PP) on antioxidant activity in weaned piglets. First, a uniform design, one optimising an experimental technique that can rationally arrange the concentrations of mixture components, was used to obtain the best PP mixture of apple, grape seed, green tea and olive leaf polyphenols based on in vitro antioxidant capacity and inhibitory action on bacterial growth. Second, the optimised PP mixture was tested in vivo with an efficacy trial on piglets. The optimal effects of the mix were observed in vitro when apple, grape seed, green tea, olive leaf polyphenols and a carrier (silicon dioxide) accounted for 16.5, 27.5, 30, 2.5 and 23.5%, respectively, of the mixture. Forty-eight weaned piglets were randomly allocated to two dietary treatments (6 replicates of 4 piglets each per treatment) and fed a control diet (CTR) or CTR supplemented with 0.1% of the optimised PP mixture. Dietary PP did not affect growth performance compared to the CTR group. Plasma total protein, urea nitrogen and lysozyme content were not affected by dietary treatment. No differences of E. coli or Clostridia counts in the faeces and caecum content between the CTR and PP groups were observed. A reduced malondialdehyde concentration in the PP group was observed on day 21 compared to the CTR group (P=0.02). In conclusion, the prepared PP mixture has the potential to improve plasma antioxidant activity.

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Section: Introductionmentioning

confidence: 99%

Modulation of Plasma Antioxidant Activity in Weaned Piglets by Plant Polyphenols

Zhang

Jiang

Mantovani

et al. 2014

Italian Journal of Animal Science

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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.…”

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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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“…juices with natural organic, phenolic acids, and polyphenol compounds were tested against C. sakazakii. [12] These results suggest that red muscadine juice could be utilized as a natural antimicrobial in baby food formulations to inhibit C. sakazakii. Apple cider extract exhibited antimicrobial activity against C. sakazakii, Escherichia coli, and Bacillus cereus.…”

Section: Discussionmentioning

confidence: 91%

“…Seed extracts of water-soluble muscadine were found to be effective against C. sakazakii. [12] The volatile oils obtained from the leaves and fl owers have been reported to have antimicrobial activity against C. sakazakii. [13] Trans-cinnamaldehyde (TC), an ingredient in Cinnamomum could be used for controlling C. sakazakii.…”

Section: Introductionmentioning

confidence: 99%

Susceptibility of Cronobacter sakazakii to plant products, antibiotics, and to lactic acid bacteria

Sharma

Prakash

2013

Int J Nutr Pharmacol Neurol Dis

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Introduction:Cronobacter sakazakii is an emerging and opportunistic pathogen, related with outbreaks of necrotizing enterocolitis, bacteremia, and infant meningitis. Powdered infant formula (PIF)-products contaminated by C. sakazakii cause severe infections in infants. Materials and Methods: In the present study, C. sakazakii isolates were tested for their susceptibility to various antibiotics using the Kirby-Bauer disk diffusion method. Alternatively, C. sakazakii infections can be controlled by various plant products and probiotics. Aqueous and alcoholic extracts of Citrus sinensis, Cinnamomum zeylanicum, Piper chaba, Terminalia chebula, Terminalia arjuna, Mangifera indica, Zingiber offi cinale, Allium sativum, Azadirachta indica, Ocimum sanctum, Syzygium aromaticum, Terminalia bellirica and Emblica offi cinalis were prepared and their antimicrobial activities were checked against C. sakazakii by the Muller-Hinton Agar well diffusion method. For probiotic control, an in vitro study was conducted to determine the antibacterial activity of lactic acid bacteria against C. sakazakii. Results: Results showed the antimicrobial activity of plant products and lactic acid bacteria against C. sakazakii. It is recommended that these plant products and lactic acid bacteria could be utilized as natural antimicrobials in baby food-formulations to inhibit C. sakazakii infections in neonates. Conclusion: Emergence of multi-drug resistance and side-effects of antibiotics, plant products can serve as effective antimicrobial agents against C. sakazakii. Lactic acid bacteria can also serve in the control of infections caused by C. sakazakii. Specifi c probiotics may be useful for healthy intestinal colonization and barrier function to fi ght pathogen adhesion.

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Inactivation of Enterobacter sakazakii by water-soluble muscadine seed extracts

Cited by 42 publications

References 26 publications

Modulation of Plasma Antioxidant Activity in Weaned Piglets by Plant Polyphenols

Modulation of Plasma Antioxidant Activity in Weaned Piglets by Plant Polyphenols

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

Susceptibility of Cronobacter sakazakii to plant products, antibiotics, and to lactic acid bacteria

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