Morphological and metabolomics impact of sublethal doses of natural compounds and its nanoemulsions in Bacillus cereus

Pagnossa, Jorge Pamplona; Rocchetti, Gabriele; Martins, Heloísa Helena de Abreu; Bezerra, Jadson Diogo Pereira; Batiha, Gaber El‐Saber; El-Masry, Eman A.; Cocconcelli, Pier Sandro; Santos, Cledir; Lucini, Luigi; Píccoli, Roberta Hilsdorf

doi:10.1016/j.foodres.2021.110658

Cited by 7 publications

(3 citation statements)

References 43 publications

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“…In some treatments, morphological deformations were observed on cell surfaces, such as circular and wavy elevations (Figure 2B,E,G,J). According to Pagnossa et al (2021), this deformation might be the result of overexpression of fatty acid derivatives and their precursors, such as amides and esters. Fatty acids are essential for the formation of the cell membrane, and after recovery from sublethal stress, they can accumulate disorderly on the surface of the cell wall of bacteria.…”

Section: Resultsmentioning

confidence: 99%

The antibacterial, antioxidant, and insecticidal activities of essential oils from Thymus vulgaris L., Salvia officinalis L., and Ocimum basilicum L.

Oliveira,

Cardoso,

Batista

et al. 2024

Journal of Food Safety

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The essential oils from Thymus vulgaris, Salvia officinalis, and Ocimum basilicum were extracted by hydrodistillation, characterized by gas chromatography/mass spectrometry, and quantified by gas chromatography/flame ionization detector. The principal constituents were thymol, ρ‐cymene and carvacrol (T. vulgaris); camphor, β‐pinene, and 1,8‐cineole (S. officinalis); and (E)‐anethole, linalool, and 1,8‐cineole (O. basilicum). The essential oil from T. vulgaris was the most effective, forming inhibition halos of 46.16 ± 0.16 and 26.38 ± 0.33 mm, respectively, for Salmonella choleraesuis and Listeria monocytogenes. This essential oil was also more effective against S. choleraesuis, with a minimum inhibitory concentration of 8.85 mg mL−1, and a minimum inhibitory concentration of 17.71 mg mL−1 for L. monocytogenes. No bactericidal activity against S. choleraesuis and L. monocytogenes was observed for the essential oils from S. officinalis, and O. basilicum. Scanning electron micrographs showed that the addition of essential oils left the bacterial cells damaged and deformed. Significant 2,2‐diphenyl‐1‐picrylhydrazyl free radical scavenging capacity and lipid substrate protection were observed in the β‐carotene bleaching assay for the essential oil from T. vulgaris, with IC50 of 231.13 ± 0.53 and 15.25 ± 0.38 μg mL−1, respectively. A dose‐dependent relationship between antioxidant activity and concentrations was observed in the tests. Toxicities of LC50 = 1.24, 3.51 and 1.19 mg mL−1 against Drosophila suzukii flies, respectively, were observed for the essential oils from T. vulgaris, S. officinalis, and O. basilicum. Results suggest that essential oils can be promising antioxidant agents, insecticides, and inhibitors of pathogenic bacteria.

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Section: Resultsmentioning

confidence: 99%

The antibacterial, antioxidant, and insecticidal activities of essential oils from Thymus vulgaris L., Salvia officinalis L., and Ocimum basilicum L.

Oliveira,

Cardoso,

Batista

et al. 2024

Journal of Food Safety

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“…EOs are used more effectively in food when they are encapsulated in appropriate systems to further increase the biological stability of active compounds. Using the correct systematic order, nanocomposite can ensure antimicrobial activity (Figure 3) (Hossain et al, 2019;Pagnossa et al, 2021).…”

Section: Applicability Of Nanoencapsulation Of Essential Oils To Comb...mentioning

confidence: 99%

Nanoencapsulation of natural products and their role in the preservation and control of contaminations in the food industry

RODRIGUES,

SILVA,

BANWO

et al. 2024

Food Sci. Technol (Campinas)

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Microbial resistance is a problem of high notoriety and importance, being investigated in several scientific areas. Directly correlated to the abuse of macrolides in the pandemic context, the difficulty in eliminating resistant microorganisms and the control of bacterial contamination in an industrial food environment have been increasingly worrying nowadays. The present study demonstrates hypotheses of microbial control using the encapsulation of essential oils and products of natural origin through the technology used in nanocomposites. The aid in the prevention and control of microorganisms with high antimicrobial resistance factors in food industry environments can be seen. Furthermore, new approaches and themes applied in the denaturation of pathogenic biofilms and nanoencapsulation and the use of common metals and transition metals are highlighted.

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“…Finally, a new approach has emerged, associating capsaicinoids and capsinoids with natural polymers, lipids, or essential oils in nano-formulations, or linking them to fibres, pellets, films, or membranes [117][118][119][120]. The development of these kinds of materials can unravel new opportunities for their application as biofungicides and protective membranes for the long-term storage of agrifood products [117,120].…”

Section: Capsaicinoids Antifungal Activitymentioning

confidence: 99%

Antifungal Potential of Capsaicinoids and Capsinoids from the Capsicum Genus for the Safeguarding of Agrifood Production: Advantages and Limitations for Environmental Health

et al. 2022

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Opportunistic pathogenic fungi arise in agricultural crops as well as in surrounding human daily life. The recent increase in antifungal-resistant strains has created the need for new effective antifungals, particularly those based on plant secondary metabolites, such as capsaicinoids and capsinoids produced by Capsicum species. The use of such natural compounds is well-aligned with the One Health approach, which tries to find an equilibrium among people, animals, and the environment. Considering this, the main objective of the present work is to review the antifungal potential of capsaicinoids and capsinoids, and to evaluate the environmental and health impacts of biofungicides based on these compounds. Overall, capsaicinoids and their analogues can be used to control pathogenic fungi growth in plant crops, as eco-friendly alternatives to pest management, and assist in the conservation and long-term storage of agrifood products. Their application in different stages of the agricultural and food production chains improves food safety, nutritional value, and overcomes antimicrobial resistance, with a lower associated risk to humans, animals, and the environment than that of synthetic fungicides and pesticides. Nevertheless, research on the effect of these compounds on bee-like beneficial insects and the development of new preservatives and packaging materials is still necessary.

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Morphological and metabolomics impact of sublethal doses of natural compounds and its nanoemulsions in Bacillus cereus

Cited by 7 publications

References 43 publications

The antibacterial, antioxidant, and insecticidal activities of essential oils from Thymus vulgaris L., Salvia officinalis L., and Ocimum basilicum L.

The antibacterial, antioxidant, and insecticidal activities of essential oils from Thymus vulgaris L., Salvia officinalis L., and Ocimum basilicum L.

Nanoencapsulation of natural products and their role in the preservation and control of contaminations in the food industry

Antifungal Potential of Capsaicinoids and Capsinoids from the Capsicum Genus for the Safeguarding of Agrifood Production: Advantages and Limitations for Environmental Health

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