β-Phenylethylamine as a Natural Food Additive Shows Antimicrobial Activity against Listeria monocytogenes on Ready-to-Eat Foods

Muchaamba, Francis; Stephan, Roger; Tasara, Taurai

doi:10.3390/foods9101363

Cited by 10 publications

(9 citation statements)

References 96 publications

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“…Due to an aging population and increased consumption of ready-to-eat (RTE) foods, the threat posed by L. monocytogenes continues to grow [ 7 , 8 ]. With this in mind, several interventions, such as lowering the water activity, adding protective cultures and other antimicrobials, such as nisin and β-phenylethylamine, have been developed to mitigate the risk of L. monocytogenes [ 9 , 10 , 11 , 12 , 13 ]. Several cleaning and decontamination procedures have been employed in the processing environment, however, outbreaks frequencies have largely remained constant [ 1 , 5 , 10 , 12 ].…”

Section: Introductionmentioning

confidence: 99%

Listeria monocytogenes Cold Shock Proteins: Small Proteins with A Huge Impact

2021

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Listeria monocytogenes has evolved an extensive array of mechanisms for coping with stress and adapting to changing environmental conditions, ensuring its virulence phenotype expression. For this reason, L. monocytogenes has been identified as a significant food safety and public health concern. Among these adaptation systems are cold shock proteins (Csps), which facilitate rapid response to stress exposure. L. monocytogenes has three highly conserved csp genes, namely, cspA, cspB, and cspD. Using a series of csp deletion mutants, it has been shown that L. monocytogenes Csps are important for biofilm formation, motility, cold, osmotic, desiccation, and oxidative stress tolerance. Moreover, they are involved in overall virulence by impacting the expression of virulence-associated phenotypes, such as hemolysis and cell invasion. It is postulated that during stress exposure, Csps function to counteract harmful effects of stress, thereby preserving cell functions, such as DNA replication, transcription and translation, ensuring survival and growth of the cell. Interestingly, it seems that Csps might suppress tolerance to some stresses as their removal resulted in increased tolerance to stresses, such as desiccation for some strains. Differences in csp roles among strains from different genetic backgrounds are apparent for desiccation tolerance and biofilm production. Additionally, hierarchical trends for the different Csps and functional redundancies were observed on their influences on stress tolerance and virulence. Overall current data suggest that Csps have a wider role in bacteria physiology than previously assumed.

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Section: Introductionmentioning

confidence: 99%

Listeria monocytogenes Cold Shock Proteins: Small Proteins with A Huge Impact

2021

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“…Overall the results highlight CC-types of particular concern, specifically CC18 and phylogenetically closely related CC types that grow faster in cold conditions and could pose particular problems if they contaminate food products relying on chill distribution for safety. It was noted that CC18, CC26 and CC8 types that caused listeriosis outbreaks in Switzerland between 2005–2011 [ 28 , 29 ] all grew faster than other CC types at low temperatures in this study.…”

Section: Discussionmentioning

confidence: 63%

Variability in Cold Tolerance of Food and Clinical Listeria monocytogenes Isolates

et al. 2022

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The aim of this study was to investigate the level of strain variability amongst food and clinical Listeria monocytogenes isolates growing at low temperatures (4 and 7 °C) in both laboratory media and real food matrices. Isolates (n = 150) grown in laboratory media demonstrated a large variation in growth profiles measured using optical density. Overall, it was noted that clinical isolates exhibited a significantly higher growth rate (p ≤ 0.05) at 7 °C than the other isolates. Analysis of variance (ANOVA) tests of isolates grouped using Multi Locus Sequence Typing (MLST) revealed that clonal complex 18 (CC18) isolates were significantly (p ≤ 0.05) faster growing at 4 °C than other CC-type isolates while CC101, CC18, CC8, CC37 and CC14 were faster growing than other CC types at 7 °C. Euclidean distance and Ward method-based hierarchical clustering of mean growth rates classified 33.33% of isolates as faster growing. Fast and slow growing representative isolates were selected from the cluster analysis and growth rates were determined using plate count data in laboratory media and model food matrices. In agreement with the optical density experiments, CC18 isolates were faster and CC121 isolates were slower than other CC types in laboratory media, UHT milk and fish pie. The same trend was observed in chocolate milk but the differences were not statistically significant. Moreover, pan-genome analysis (Scoary) of isolate genome sequences only identified six genes of unknown function associated with increased cold tolerance while failing to identify any known cold tolerance genes. Overall, an association that was consistent in laboratory media and real food matrices was demonstrated between isolate CC type and increased cold tolerance.

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“…Interestingly, applications that involve PEA use the hydrochloride form, PEA-HCl, in much larger concentrations. This includes food applications [ 3 , 5 ], clinical applications [ 2 ], as well as using PEA-HCl as a dietary supplement (Amazon, Walmart, Swanson Health). Additionally, GRAS status was awarded by the FDA to PEA-HCl and not PEA.…”

Section: Discussionmentioning

confidence: 99%

“…A potential medical application of PEA-HCl was its use as a liquid flush for silicone tubing in an experiment that was modeled after antibiotic lock treatment [ 2 ]. A research group in Zürich, Switzerland described PEA-HCl as an organic food additive that inhibits Listeria monocytogenes in ready-to-eat foods [ 3 ]. EAA, which is chemically similar to AAA and more cost-effective, inhibited growth and biofilm formation by Yersinia enterocolitica , Serratia marcescens , and Cronobacter sakazakii [ 4 ].…”

Section: Introductionmentioning

confidence: 99%

The Food Anti-Microbials β-Phenylethylamine (-HCl) and Ethyl Acetoacetate Do Not Change during the Heating Process

2021

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β-Phenylethylamine hydrochloride (PEA-HCl) and ethyl acetoacetate (EAA) are anti-microbials with applications in food processing. As food anti-microbials, the compounds will have to withstand the cooking process without changing to toxic compounds. With this Communication, we address the question of whether PEA and EAA are altered when heated to 73.9 °C or 93.3 °C. A combination of gas chromatography and mass spectrometry was used to analyze solutions of PEA(-HCl) or EAA in beef broth or water. In addition, the anti-microbial activity of PEA-HCl and EAA was compared between heated and unheated samples at a range of concentrations. The gas chromatograms of PEA(-HCl) and EAA showed one peak at early retention times that did not differ between the heated and unheated samples. The mass spectra for PEA and EAA were near identical to those from a spectral database and did not show any differences between the heated and unheated samples. We conclude that PEA(-HCl) and EAA formed pure solutions and were not altered during the heating process. In addition, the anti-microbial activity of PEA-HCl and EAA did not change after the heating of the compounds. Regardless of temperature, the minimal inhibitory concentrations (MICs) for PEA-HCl were 20.75 mmol mL−1 for Escherichia coli and Salmonella enterica serotype Typhimurium. For EAA, the MICs were 23.4 mmol mL−1 for E. coli and 15.6 mmol mL−1 for S. enterica.

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β-Phenylethylamine as a Natural Food Additive Shows Antimicrobial Activity against Listeria monocytogenes on Ready-to-Eat Foods

Cited by 10 publications

References 96 publications

Listeria monocytogenes Cold Shock Proteins: Small Proteins with A Huge Impact

Listeria monocytogenes Cold Shock Proteins: Small Proteins with A Huge Impact

Variability in Cold Tolerance of Food and Clinical Listeria monocytogenes Isolates

The Food Anti-Microbials β-Phenylethylamine (-HCl) and Ethyl Acetoacetate Do Not Change during the Heating Process

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