Synergistic Effect of the Lactoperoxidase System and Cinnamon Essential Oil on Total Flora and<i>Salmonella</i>Growth Inhibition in Raw Milk

Abbes, Chiraz; Mansouri, Ahlem; Landoulsi, Ahmed

doi:10.1155/2018/8547954

Cited by 13 publications

(8 citation statements)

References 51 publications

(50 reference statements)

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“…The presence of cinnamaldehyde and eugenol may enhance the antibacterial effect, as suggested by Burt (2004) . Essential oils from A. triphylla , Cinnamomum citratus , L. cubeba , and M. piperita showed no relevant activity against Salmonella ; however, other authors have described in vitro antibacterial activity of EO from S. aromaticum and C. zeylanicum against paratyphoid Salmonella strains ( Simitzis et al., 2014 , Thanissery et al., 2014 , Abbes et al., 2018 ). It has been reported that the EO of cinnamon ( C. zeylanicum ) and thyme ( T. vulgaris ) produced the highest activity, with 22.5–38.5 mm inhibition zones against 5 Salmonella serotypes ( Olaimat et al., 2019 ).…”

Section: Resultsmentioning

confidence: 94%

Study of the antibiotic residues in poultry meat in some of the EU countries and selection of the best compositions of lactic acid bacteria and essential oils against Salmonella enterica

et al. 2020

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In this study, the presence of antibiotics ( ANB ) residues was evaluated in poultry meat purchased from German and Lithuanian markets. In addition, the antimicrobial activity of 13 lactic acid bacteria ( LAB ) strains, 2 essential oils ( EO ) ( Thymus vulgaris and Origanum vulgare L.), and their compositions were tested for the purpose of inhibiting antibiotic-resistant Salmonella spp. ANB residues were found in 3 out of the 20 analyzed poultry meat samples: sample no. 8 contained enrofloxacin (0.46 μg/kg), sample no. 14 contained both enrofloxacin and doxycycline (0.05 and 16.8 μg/kg, respectively), and sample no. 18 contained enrofloxacin (2.06 μg/kg). The maximum residue limits ( MRLs ) for the sum of enrofloxacin and ciprofloxacin and for doxycycline in the poultry muscle are 100 μg/kg. Finally, none of the tested poultry meat samples exceeded the suggested MRLs; however, the issue of ANB residues still requires monitoring of the poultry industry in Germany, Poland, and Lithuania, despite the currently established low ANB concentrations. These findings can be explained by the increased use of alternatives to ANB in the poultry industry. Our results showed that an effective alternative to ANB, which can help to reduce the occurrence of antibiotic-resistant salmonella, is a composition containing 1.0% of thyme EO and the following LAB strains: Lactobacillus plantrum LUHS122, Enteroccocus pseudoavium LUHS242, Lactobacillus casei LUHS210, Lactobacillus paracasei LUHS244, Lactobacillus plantarum LUHS135, Lactobacillus coryniformins LUHS71, and Lactobacillus uvarum LUHS245, which can be recommended for poultry industry as components of feed or for the treatment of surfaces, to control the contamination with Salmonella strains. However, it should be mentioned that most of the tested LAB strains were inhibited by thyme EO at the concentrations of 0.5 and 1.0%, except for LUHS122, LUHS210, and LUHS245. Finally, it can be noted that the agents responsible for the inhibitory effect on Salmonella are not the viable LAB strains but rather their metabolites, and further studies are needed to identify which metabolites are the most important.

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Section: Resultsmentioning

confidence: 94%

Study of the antibiotic residues in poultry meat in some of the EU countries and selection of the best compositions of lactic acid bacteria and essential oils against Salmonella enterica

et al. 2020

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“…EOs from A. triphylla , C. citratus , L. cubeba and M. piperita showed no relevant activity against Salmonella . Other authors reported in vitro antibacterial activity of S. aromaticum and C. zeylanicum EOs against paratyphoid Salmonella strains [ 15 , 16 , 17 ]. However, our study evaluated the action of different EOs versus several S. Enteritidis and S. Typhimurium strains isolated from poultry, whereas very scant data about the activity of EOs from A. triphylla , C. citratus , L. cubeba and M. piperita against Salmonella are available in literature [ 18 , 19 , 20 ].…”

Section: Discussionmentioning

confidence: 99%

In Vitro Antimicrobial Activity of Essential Oils Against Salmonella enterica Serotypes Enteritidis and Typhimurium Strains Isolated from Poultry

et al. 2019

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Salmonella enterica serotype Enteritidis and S. enterica serotype Typhimurium are frequently present among poultry and are associated with outbreaks of human salmonellosis. The study investigated the in vitro antimicrobial activity of essential oils (EOs) obtained from Aloysia triphylla, Cinnamomum zeylanicum, Cymbopogon citratus, Litsea cubeba, Mentha piperita, Syzygium aromaticum against S. Enteritidis and S. Thyphimurium strains previously isolated from poultry. A 1:1 mixture of C. zeylanicum and S. aromaticum was also tested. The activity of all compounds was evaluated against the yeast Saccharomyces cerevisiae, commonly used as probiotic. The highest antibacterial activity was observed for C. zeylanicum (minimum inhibitory concentrations (MICs) ranging from 1.26 mg/mL to 0.63 mg/mL), S. aromaticum (MICs from 2.637 mg/mL to 0.164 mg/mL) and the mixture (MICs from 1.289 mg/mL to 0.322 mg/mL). No activity was recorded against S. cerevisiae. The results suggest a possible use of C. zeylanicum and S. aromaticum, alone or in combination, in the farm environment for disinfection and in poultry diet, combined with S. cerevisiae administration, for an integrated approach to avoid Salmonella intestinal colonization.

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“…It generally acts speedily in connection with immunoglobulin-A or lactoferrin. Lysozyme functions as an anti-inflammatory agent, active against E.coli and limits the movement of neutrophils into damaged tissue, also the synergistic effect of lactoperoxidase and cinnamon essential oil effectively inhibited the growth of total flora and Salmonella for 5 days in raw milk stored at 4 0 C for 5 days [11,12] Lactoferrin (LF) possesses numerous health benefits regarding anti-fungal, anti-bacterial, antiparasitic, anti-viral, and anti-tumor properties. It endorses bone growth, protects the intestinal epithelium, and stimulates the retrieval of immune system functions in animals.…”

Section: Anti-microbial Proteinsmentioning

confidence: 99%

Lactoferrin (LF): a natural antimicrobial protein

Niaz

Saeed

Ahmed

et al. 2019

International Journal of Food Properties

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Improved awareness regarding diet and health linkages has motivated researchers to give more attention to the health perspectives of individual foods. During the previous two decades, the global dairy industry diverted its interest from simple processing of commodities to the value addition. A significant income is being earned in the dairy industry from specialty proteins. Pakistan ranked 3 rd in milk production worldwide and different milking animals e.g. cow, buffalo, goat and camel should be studied for their potential for generating new health-promoting diets and nutraceuticals foods. Bioactive proteins and peptides from having abundant applications including an antimicrobial food additive, dietary supplements, functional foods and nutraceuticals. Proteins from milk have a balanced composition of amino acids promising novel functional products. These also enhance the consistency and sensorial characteristics of various dairy products. Amongst, lactoferrin reveal bacteriostatic as well as bactericidal bustle against a variety of microorganisms. It binds iron thus depriving it required for growth like L. monocytogenes, Salmonella spp, Escherichia coli, Bacillus stearothermophilus, Shigella dysenteriae and Bacillus subtilis. Lactoferrin executes as an alternative to antibiotics. It acts as a natural antimicrobial for bio preservation ranging from dairy, meat, seafood, beverages, bakery products, acne care, infant formulas, extending shelf life, ensuring safety and improving health by acting against life-threatening diseases like cancer, hepatitis, respiratory infections, and foodborne diseases in infants, children and adults etc. In the nutshell, the current review discusses the importance and safety perspectives of lactoferrin in the food industry as well as the health sector. ARTICLE HISTORY

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Synergistic Effect of the Lactoperoxidase System and Cinnamon Essential Oil on Total Flora andSalmonellaGrowth Inhibition in Raw Milk

Cited by 13 publications

References 51 publications

Study of the antibiotic residues in poultry meat in some of the EU countries and selection of the best compositions of lactic acid bacteria and essential oils against Salmonella enterica

Study of the antibiotic residues in poultry meat in some of the EU countries and selection of the best compositions of lactic acid bacteria and essential oils against Salmonella enterica

In Vitro Antimicrobial Activity of Essential Oils Against Salmonella enterica Serotypes Enteritidis and Typhimurium Strains Isolated from Poultry

Lactoferrin (LF): a natural antimicrobial protein

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