Towards understanding the antagonistic activity of phytic acid against common foodborne bacterial pathogens using a general linear model

Abstract

The increasing challenge of antibiotic resistance requires not only the discovery of new antibiotics, but also the development of new alternative approaches. Therefore, in the present study, we investigated for the first time the antibacterial potential of phytic acid (myo-inositol hexakisphosphate, IP6), a natural molecule that is 'generally recognized as safe' (FDA classification), against the proliferation of common foodborne bacterial pathogens such as Listeria monocytogenes, Staphylococcus aureus and Salmonella Typhimurium. Interestingly, compared to citric acid, IP6 was found to exhibit significantly greater inhibitory activity (P<0.05) against these pathogenic bacteria. The minimum inhibitory concentration of IP6 varied from 0.488 to 0.97 mg/ml for the Gram-positive bacteria that were tested, and was 0.244 mg/ml for the Gram-negative bacteria. Linear and general models were used to further explore the antibacterial effects of IP6. The developed models were validated using experimental growth data for L. monocytogenes, S. aureus and S. Typhimurium. Overall, the models were able to accurately predict the growth of L. monocytogenes, S. aureus, and S. Typhimuriumin Polymyxin acriflavine lithium chloride ceftazidime aesculin mannitol (PAL-CAM), Chapman broth, and xylose lysine xeoxycholate (XLD) broth, respectively. Remarkably, the early logarithmic growth phase of S. Typhimurium showed a rapid and severe decrease in a period of less than one hour, illustrating the bactericidal effect of IP6. These results suggest that IP6 is an efficient antibacterial agent and can be used to control the proliferation of foodborne pathogens. It has promising potential for environmentally friendly applications in the food industry, such as for food preservation, food safety, and for prolonging shelf life.

Multiobjective optimization ofPhoenix dactyliferaL. seeds extraction: Mixture design methodology for phytochemical contents and antibacterial activity

“…Foodborne pathogens are the main factors behind foodborne diseases and food poisoning and thus pose a great threat to food safety (Dang et al., 2020; Thum et al, 2019; Zhao, Zhao, Wang, & Zhong, 2017). There are many kinds of foodborne pathogens, such as Listeria monocytogenes , Staphylococcus aureus, and Salmonella , which commonly contaminate fruits, vegetables, meat, and seafood, (Liaqat, Zahoor, Atif Randhawa, & Shahid, 2019; Boukhris et al, 2020). L .…”

Tunisian Pistachio Hull Extracts: Phytochemical Content, Antioxidant Activity, and Foodborne Pathogen Inhibition

“…ese findings are very crucial considering that S. aureus, L. monocytogenes, and B. cereus can secrete several types of enterotoxins [29,[60][61][62] and exotoxins [63], thus causing gastroenteritis as major foodborne disease in most countries [64].…”

“…In this regard, solvents such as water [22][23][24], acetone [16,25], methanol [24,26], ethanol [24,27], and ethyl acetate [19] were successfully used for such extraction. On the other hand, despite the intensive research activities carried out in the past decades, it was estimated that less than 10% of the known plant species in the world has been studied for antimicrobial activities, and data are lacking regarding their compositions and detailed antimicrobial mechanisms [28,29]. In this vein, studies on the understanding of the mechanism of pistachio hulls by the development of predictive mathematical models are still scarce.…”

“…In this vein, studies on the understanding of the mechanism of pistachio hulls by the development of predictive mathematical models are still scarce. Furthermore, predictive inactivation models have been established in liquid laboratory media that can mimic the microbial environment [29,30].…”

Antioxidant effect of rice bran purified phytic acid on mechanically deboned chicken meat

“…Its health benefits include treatments for kidney stones (Saw et al, 2007), diabetes (Kumar et al, 2020;Lee et al, 2006), vascular calcifications prevention, cardiovascular events risk reduction (Fuster et al, 2017), and cancer treatment (Barahuie et al, 2017;Yu et al, 2018). PA is effective on foodborne pathogens' growth inhibition, especially by the cell membrane damage mechanism (Boukhris et al, 2020). Phytic acid has been effective on Escherichia coli, Staphylococcus aureus, Bacillus subtilis, Salmonella Typhimurium, and Clostridium perfringens (Canan et al, 2018;Kim & Rhee, 2016;Zhou et al, 2018) and on microorganisms that cause hospital-acquired infections (Savidge et al, 2011).…”