The antibiotic activity and mechanisms of sugar beet (Beta vulgaris) molasses polyphenols against selected food-borne pathogens

Chen, Ming‐Shun; Zhao, Zhengang; Meng, Hecheng; Yu, Shujuan

doi:10.1016/j.lwt.2017.04.063

Cited by 71 publications

(54 citation statements)

References 28 publications

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“…After treatment with ATCE, the cell morphology of S. aureus ATCC 13565 was obviously seriously damaged and there was cytoplasmic leakage as the cell membrane permeability increased, breaking the cell homeostasis. Similar results have been found that sugar beet molasses polyphenols and sugarcane bagasse extract caused S. aureus cell deformation and cytoplasmic leakage [20,28]. Therefore, the visualization of membrane damage under TEM confirmed the increase of cell membrane permeability and the destruction of membrane structures by natural extracts, leading to cell membrane depolarization, decreases in pH in , leakage of cytoplasm, bacterial protein reduction and DNA cleavage.…”

Section: Discussionsupporting

confidence: 83%

“…As the basic substance of life, protein plays an important part in the activity and physiological function of bacterial cells [19]. The contents of protein in S. aureus ATCC 13565 cells was decreased with treatment of antimicrobial agents, such as sugarcane bagasse extract and sugar beet molasses polyphenols [20,28]. In this study, the SDS-PAGE results also confirmed this.…”

Section: Discussionsupporting

confidence: 82%

“…The MIC of ATCE against S. aureus strains was determined using the agar dilution method recommended by a previous report [17]. The different concentrations of ATCE (10,20,40,80,160,320, and 640 mg/mL) were thoroughly mixed with TSA (approximately 50 • C) in sterile 24-well plates, and 0.1 mg/mL ampicillin was used as the positive control. After hardening, 2 µL of tested S. aureus strain (about 10 6 CFU/mL) was transferred into the culture medium and allowed to dry.…”

Section: Determination Of Micmentioning

confidence: 99%

“…The effect of ATCE on the bacterial protein of S. aureus ATCC 13565 was analyzed using SDS-PAGE according to Chen et al [20]. Approximately 10 7 CFU/mL of S. aureus ATCC 13,65 bacterial suspension was treated with 1 and 2 MIC of ATCE for 3, 6, 9, and 12 h at 37 • C followed by withdrawal of bacterial suspensions and centrifugation (8000 × g) at 4 • C for 10 min to prepare the supernatants.…”

Section: Sodium Dodecyl Sulfate-polyacrylamide Gel Electrophoresis (Smentioning

confidence: 99%

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Antimicrobial Activity and Mechanism of Action of the Amaranthus tricolor Crude Extract against Staphylococcus aureus and Potential Application in Cooked Meat

Li-wei

Wang

et al. 2020

Foods

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Amaranthus tricolor has been reported to contain some antimicrobial compounds, such as alkaloids, polyphenols, and terpenoids. However, its effect on Staphylococcus aureus has been less well researched. Therefore, this study was designed to evaluate the antimicrobial activity and possible mechanism of action of the Amaranthus tricolor crude extract (ATCE) against S. aureus and potential application in cooked meat. The antimicrobial activity against S. aureus was assessed by disk diffusion, minimum inhibitory concentration (MIC) determinations, and growth curve. The changes of bacterial membrane potential, intracellular pH (pHin), content of bacterial protein and DNA, and cell morphology were measured to indicate its antimicrobial mechanism of action. The effects of different concentrations of ATCE on bacterial counts, pH, and color of lean cooked pork during 6 d storage were assessed. The results showed that the diameter of inhibition zone (DIZ) and MIC of ATCE against S. aureus were 12.63 ± 0.34 to 12.94 ± 0.43 mm and 80 mg/mL, respectively. The mechanism of action of ATCE against S. aureus was associated with cell membrane depolarization, reduction of pHin, decrease of bacterial protein content, cleavage of cell DNA, and leakage of cytoplasm. Besides, ATCE resulted in a reduction of 1.02 log CFU/g from 3 log CFU/g in S. aureus-inoculated lean cooked pork. The pH values of lean cooked pork treated with ATCE did not show significant changes as the storage time increased, but there was a slight and significant decrease seen with the application of 1 and 2 MIC of ATCE. After treating with ATCE, the color of lean cooked pork showed less lightness (L*), more redness (a∗), similar yellowness (b*), stronger chroma (C*), and weaker hue angle (h*) during 6 days of storage. Therefore, these findings indicate that ATCE has antimicrobial activities against S. aureus and possesses latent energy to become a natural preservative to maintain the quality of lean cooked pork.

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Section: Discussionsupporting

confidence: 83%

Section: Discussionsupporting

confidence: 82%

Section: Determination Of Micmentioning

confidence: 99%

Section: Sodium Dodecyl Sulfate-polyacrylamide Gel Electrophoresis (Smentioning

confidence: 99%

See 2 more Smart Citations

Antimicrobial Activity and Mechanism of Action of the Amaranthus tricolor Crude Extract against Staphylococcus aureus and Potential Application in Cooked Meat

Li-wei

Wang

et al. 2020

Foods

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“…Several authors report that they interfere with metabolic enzymes, denaturate and complexate proteins, and inactivate microbial adhesins, causing leakage of cytoplasmic content of bacteria. These changes are explained by the great presence of hydroxyl groups that may form non-specific forces such as hydrogen bonding and hydrophobic forces, as well as by covalent bond formation (Chen, Zhao, Meng, & Yu, 2017;Kumar & Pandey, 2013;Salawu, Ogundare, Ola-Salawu, & Akindahunsi, 2011).…”

Section: Introductionmentioning

confidence: 99%

Bioactivities of phenolic blend extracts from Chilean honey and bee pollen

Velásquez

Montenegro

Giordano

et al. 2019

CyTA - Journal of Food

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It is known that polyphenolic extracts have antibacterial activity, but usually with not very broad spectrum of action. To enhance its individual antibacterial effect, to combine different extracts has been proposed. In this work, the combined antibacterial effect of 3 extracts and their mixtures (Ulmo and Quillay honeys, multifloral pollen) was evaluated. Their polyphenol content was quantified by HPLC-DAD analysis. E. coli, S. aureus, Salmonella spp, Pseudomonas spp, L. acidophilus, and B. thermosphacta were used as foodborne pathogenic-spoilage strains in the antibacterial assays. Polyphenol-target bacteria relationships were established. Results showed that all extracts and their combinations have activity against all strains. Relationships were established between all pathogenic strains with 4 phenolic acids and 2 flavonoids, and 2 spoilage strains with 3 phenolic acids and 3 flavonoids. These findings will contribute to the rapid assessment of mixtures of outstandingly antibacterial extracts to be applied in the food industry.Bioactividad de mezclas de extractos fenólicos obtenidos de mieles y polen de abeja chilenos RESUMEN Se sabe que los extractos polifenólicos tienen actividad antibacteriana con un espectro de acción generalmente no muy amplio. Para potenciar su efecto antibacteriano individual, se ha propuesto la combinación de extractos. En este trabajo se evaluaron los efectos antibacterianos combinados en 3 extractos y sus mezclas (miel de ulmo y quillay, y polen multifloral). El contenido de polifenoles se cuantificó mediante análisis por HPLC-DAD. E. coli, S. aureus, Salmonella spp y Pseudomonas spp, L. acidophilus, B. thermosphacta se usaron como cepas patógenas de deterioro transmitidas por los alimentos en los ensayos antibacterianos. También se establecieron relaciones polifenol-bacteria. Los resultados mostraron que todos los extractos y sus combinaciones tienen actividad contra todas las cepas. Se establecieron relaciones entre todas las cepas patógenas con 4 ácidos fenólicos y 2 flavonoides, y entre 2 cepas de deterioro con 3 ácidos fenólicos y 3 flavonoides. Estos hallazgos contribuyen a la evaluación rápida de mezclas de extractos antibacterianos para usar en la industria alimentaria. ARTICLE HISTORY

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Phenolic compounds of sugar beet (Beta vulgaris L.): Separation method, chemical characterization, and biological properties

Arjeh

Khodaei

Barzegar

et al. 2022

Food Science & Nutrition

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Sugar beet (Beta vulgaris L.) is a good source of bioactive compounds. However, information on the biological properties of sugar beet root is limited and its beneficial effects have not been completely understood. In this work, 10 phenolic compounds have been separated and identified in various parts of sugar beet for the first time, including the most abundant epicatechin (31.16 ± 1.89 mg/100 g), gallic acid (30.57 ± 2.69 mg/100 g), and quercetin‐3‐O‐rutinoside (30.14 ± 3.63 mg/100 g). The biological activity tests indicated that sugar beet peel potently scavenged the nitric oxide and DPPH (2,2‐diphenyl‐1‐picrylhydrazyl) free radicals with IC50 values of 88.17 ± 05.14 and 28.77 ± 0.62 μg/ml, respectively. In addition, sugar beet peel exhibited the highest reducing power, IC50 values of 11.98 ± 1.20 μg/ml, and the highest ion‐chelating activity, IC50 values of 48.52% and 55.21% for cupric and ferrous ions at 250 μg/ml, respectively. Compared to synthetic antioxidants, sugar beet showed promising biological activities, which could be considered further in future studies.

show abstract

The antibiotic activity and mechanisms of sugar beet (Beta vulgaris) molasses polyphenols against selected food-borne pathogens

Cited by 71 publications

References 28 publications

Antimicrobial Activity and Mechanism of Action of the Amaranthus tricolor Crude Extract against Staphylococcus aureus and Potential Application in Cooked Meat

Antimicrobial Activity and Mechanism of Action of the Amaranthus tricolor Crude Extract against Staphylococcus aureus and Potential Application in Cooked Meat

Bioactivities of phenolic blend extracts from Chilean honey and bee pollen

Phenolic compounds of sugar beet (Beta vulgaris L.): Separation method, chemical characterization, and biological properties

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