Thiamine Demonstrates Bio-Preservative and Anti-Microbial Effects in Minced Beef Meat Storage and Lipopolysaccharide (LPS)-Stimulated RAW 264.7 Macrophages

Abstract

This study assessed the anti-inflammatory effect of thiamine (TA) in lipopolysaccharide-stimulated RAW264.7 cells and also assessed the preservative properties of TA in minced beef. TA demonstrated a concentration-dependent antimicrobial effect on microbial contaminants. Inhibition zones and MIC from the effect of TA on the tested bacterial strains were respectively within the ranges 15–20 mm and 62.5–700 µg/mL. TA significantly (p < 0.05) decreased all the pro-inflammatory factors [(nitric oxide (NO), prostaglandin E2 (PGE2), TNF-α, IL-6, IL-1β, and nuclear factor-κB (NF-κB)] monitored relative to LPS-stimulated RAW264.7 cells. TA inhibited the expression of both iNOS and COX-2. In minced beef flesh, the growth of Listeria monocytogenes was inhibited by TA. TA improved physicochemical and microbiological parameters of stored minced beef meat compared to control. Principal component analyses and heat maps elucidate the quality of the tested meats.

The Essential Oil of Tunisian Halophyte Lobularia maritima: A Natural Food Preservative Agent of Ground Beef Meat

“…Antibacterial tests were performed by agar well diffusion method as described by [ 16 ], and broth micro-dilution assay using sterile Mueller–Hinton (MH) media (Bio171 Rad, France) for bacterial strains. Working cell suspensions were prepared and 100 μL were evenly spread onto the surface of the agar plates of MH agar (Oxoid Ltd., Basingstoke, UK).…”

“…Minimum inhibitory concentrations (MICs) of LmEO were calculated based on the broth microdilution method in 96 microplates [ 16 ] against a panel of 8 microorganisms representing different species of different ecosystems. Ten microliters of cell suspension were added to each test well.…”

“…The pH was determined in homogeneous mixtures of meat with distilled water. Five grams of meat sample were homogenized in 50 mL of distilled water (pH 7.00), and the mixture was filtered [ 16 ]. The pH of filtrate was measured using a pH meter (Model: YK-21PH) at each sampling point.…”

“…Protein oxidation was appraised based on the rate of metmyoglobin (MetMb%) formation. The contents of MetMb in ground beef and raw beef patties were determined as described by ben Hsouna et al [ 16 ]. Briefly, 5 g of samples were homogenized in 25 mL of ice-cold 0.04 M potassium phosphate buffer (K 3 PO 4 ) (pH 6.8) for 10 s. The homogenate was allowed to stand for 1 h at 4 °C after what it was centrifuged at 4500 g for 30 min at 4 °C.…”

Addition of Natural Extracts with Antioxidant Function to Preserve the Quality of Meat Products

“…In recent studies, thiamine and non-specific lipid-transfer protein isolates (TdLTP4 protein) were identified as potential antimicrobials and antioxidants, which could be used to improve food preservation and human health [ 59 , 60 ]. In fact, increasing amounts of thiamine (0.1 and 0.5 g/100 g) added to minced beef meat showed better physicochemical and microbiological parameters, while reformulated batches had significantly lower TBAR values than the control and samples formulated with synthetic antioxidant (BHT).…”