Occurrence and characterization of toxigenic Bacillus cereus in dairy products with an inactivation trial using D-Tryptophan and ascorbic acid in the rice pudding

Elafify, Mahmoud; Alsayeqh, Abdullah F.; Aljasir, Sulaiman F.; Tahon, Asmaa B.M.B.; Aly, S. A.; Saad, Mai Farag; Mohamed, Eman A.; Darwish, Wageh Sobhy; Abdellatif, Samah S.

doi:10.1016/j.lwt.2023.114485

Cited by 2 publications

(5 citation statements)

References 52 publications

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“…Studies have shown that D‐tryptophan is an antimicrobial compound that is not solely effective against all pathogens and must be used with other stresses (Chen et al., 2018 , 2020 , 2022 ; Elafify et al., 2019 , 2020 , 2023 ; Elafify, Darwish, et al., 2022 ; Elafify, Sadoma, et al., 2022 ; Elgamoudi et al., 2020 ; Koseki et al., 2015 ; Li et al., 2015 ; Seki et al., 2022 ).…”

Section: Resultsmentioning

confidence: 99%

“…Elafify et al. ( 2023 ) used D‐tryptophan for the first time as an anti‐spore additive in rice pudding, which could effectively prevent the growth of Bacillus cereus spores. The anti‐sporogenesis mechanism of D‐tryptophan is due to the autoinhibition phenomenon, which inhibits germination and prevents the growth of spores (Elafify et al., 2023 ).…”

Section: Resultsmentioning

confidence: 99%

“…Although the mechanism of antimicrobial activity of D-tryptophan is still not well known, it appears that D-tryptophan reduces the initial adhesion of pathogenic cells and changes the characteristics of the extracellular environment, which have a significant effect on the weakening of pathogenic cells. D-tryptophan also prevents the formation of biofilms by using the same mechanism and acts as an autoinhibitory compound, which prevents the germination of spores and the growth of pathogens (Elafify et al, 2019(Elafify et al, , 2023Elafify, Sadoma, et al, 2022).…”

Section: Re Sultsanddiscussionmentioning

confidence: 99%

“…Studies conducted on the antimicrobial effect of D-tryptophan along with temperature stress on food-borne pathogens. investigated the antimicrobial effect of D-tryptophan on food-borne pathogens in different food models.The results shown in Table4indicate the antimicrobial effect of D-tryptophan on L. Monocytogenes were more significant in fresh heavy cream compared to milk, probably due to its lower water activity and higher fat content, which create conditions similar to osmotic stress Elafify et al (2023). used D-tryptophan for the first time as an anti-spore additive in rice pudding, which could effectively prevent the growth of Bacillus cereus spores.…”

mentioning

confidence: 98%

“…used D-tryptophan for the first time as an anti-spore additive in rice pudding, which could effectively prevent the growth of Bacillus cereus spores. The anti-sporogenesis mechanism of D-tryptophan is due to the autoinhibition phenomenon, which inhibits germination and prevents the growth of spores(Elafify et al, 2023).Chen et al (2018) investigated the antimicrobial effect of 40 mM D-tryptophan on respiratory active cells of S. baltica and P. fluorescens in marine products at 1%-3% NaCl and 4°C. In this study, the number of cells decreased gradually, and the most significant reduction was observed at 3% NaCl concentration.…”

mentioning

confidence: 99%

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D‐tryptophan, an eco‐friendly natural, safe, and healthy compound with antimicrobial activity against food‐borne pathogens: A systematic review

Moghimani,

Noori,

Afshari

et al. 2024

Food Science & Nutrition

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Recently, the use of D‐amino acids as food preservatives has attracted considerable attention because these natural compounds do not have adverse effects on human health. In addition, D‐amino acids such as D‐tryptophan can reduce the harmful effects of other treatments. For instance, the use of D‐tryptophan in food reduces the requirement for high temperatures and their damaging effects on nutrients such as proteins and vitamins. The purpose of this systematic review was to investigate the antimicrobial effect of D‐tryptophan on food‐borne pathogens in vitro and in food models. To identify related studies, scientific digital databases such as PubMed, Science Direct, and Google Scholar were searched from January 2000 to February 2023. The results of the studies showed that when D‐tryptophan was used with other stresses such as using different salt concentrations, refrigeration, or high temperatures, it showed significant antimicrobial effects on Gram‐positive and Gram‐negative food‐borne pathogens, and antibiofilm impacts were also observed with D‐tryptophan. Since studies have shown that the antimicrobial activity of D‐tryptophan depends on several factors, including the pathogen strain, the type of stress, and the concentration of D‐tryptophan, and every article has focused on one of these factors, there is a need for a systematic review that summarizes and concludes the effect of all these factors on the antimicrobial activity of D‐tryptophan against food‐borne pathogens.

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