EFFECT OF SOME INDIGENOUS DIFFERENT PLANT AND ALGAL EXTRACTS AS ANTIMICROBIAL AGENTS AND FOOD PRESERVATIVES

The emergence and spread of mutants resistant to bacteriocins would threaten the safety of using bacteriocins as food preservatives. To determine the physiological characteristics of resistant mutants, mutants of Enterococcus faecium resistant to mundticin KS, a class IIa bacteriocin, were isolated. Two types of mutant were found that had different sensitivities to other antimicrobial agents such as nisin (class I) and kanamycin. Both mutants were resistant to mundticin KS even in the absence of Mg2+ ions. The composition of unsaturated fatty acids in the resistant mutants was significantly increased in the presence of mundticin KS. The composition of the phospholipids in the two resistant mutants also differed from those in the wild-type strain. The putative zwitterionic amino-containing phospholipid in both mutants significantly increased, whereas amounts of phosphatidylglycerol and cardiolipin decreased. These changes in membrane structure may influence resistance of enterococci to class IIa and class I bacteriocins.

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Nanoantimicrobials

Advances in Environmental Engineering and Green Technologies - Technological Developments in Food Preservation, Processing, and Storage ◽

10.4018/978-1-7998-1924-0.ch008 ◽

2020 ◽

pp. 146-165 ◽

Cited By ~ 1

Author(s):

Navneet Kaur

Keyword(s):

Antimicrobial Agents ◽

Food Preservation ◽

Quality And Safety ◽

Human Beings ◽

Food Spoilage ◽

Food Preservatives ◽

Resistance Development ◽

Microbial Resistance ◽

Factors Affecting ◽

Micro Organisms

One of the major issues food technologists deal with is food preservation and safety. Growth of micro-organisms in food poses risk to its quality and safety. Moreover, resistance of food spoilage micro-organisms against various chemical food preservatives has led to an emergence of novel antimicrobial agents with improved action and low rates of microbial resistance. Development in nanotechnology has led to the production of nanoparticles that are not only safe but also effective to resolve the problem of microbial resistance. Nanoantimicrobials have shown improved bioactive performances and controlled toxicity to human beings. They are steadily gaining popularity and the trend will continue in coming years. The chapter gives a comprehensive view of nanoantimicrobials of organic and inorganic origin, various mechanisms adopted by these nanoparticles for the destruction of micro-organisms, factors affecting anti-microbial activities of these particles along with their applications in various fields of food technology.

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Plant Phenolics and Phenolic-Enriched Extracts as Antimicrobial Agents against Food-Contaminating Microorganisms

Antioxidants ◽

10.3390/antiox9020165 ◽

2020 ◽

Vol 9 (2) ◽

pp. 165 ◽

Cited By ~ 14

Author(s):

Miklós Takó ◽

Erika Beáta Kerekes ◽

Carolina Zambrano ◽

Alexandra Kotogán ◽

Tamás Papp ◽

...

Keyword(s):

Quorum Sensing ◽

Antimicrobial Agents ◽

Antimicrobial Properties ◽

Toxin Production ◽

Plant Phenolics ◽

Food Preservatives ◽

Plant Materials ◽

Bioactive Properties ◽

Spoilage Bacteria ◽

Phenolic Extracts

Phenolic compounds and extracts with bioactive properties can be obtained from many kinds of plant materials. These natural substances have gained attention in the food research as possible growth inhibitors of foodborne pathogenic and spoilage bacteria. Many phenolic-enriched plant extracts and individual phenolics have promising anti-quorum sensing potential as well and can suppress the biofilm formation and toxin production of food-related pathogens. Various studies have shown that plant phenolics can substitute or support the activity of synthetic food preservatives and disinfectants, which, by the way, can provoke serious concerns in consumers. In this review, we will provide a brief insight into the bioactive properties, i.e., the antimicrobial, anti-quorum sensing, anti-biofilm and anti-enterotoxin activities, of plant phenolic extracts and compounds, with special attention to pathogen microorganisms that have food relation. Carbohydrase aided applications to improve the antimicrobial properties of phenolic extracts are also discussed.

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The Importance of Isolated and Purified Bacillus species as a Source of a Variety of Antimicrobial Substances

Journal of Pharmaceutical Research International ◽

10.9734/jpri/2020/v32i3330954 ◽

2020 ◽

pp. 94-103

Author(s):

Soha Alamoudi

Keyword(s):

Pathogenic Bacteria ◽

Antimicrobial Agents ◽

Bioactive Compound ◽

Well Being ◽

Rapid Onset ◽

Bacillus Species ◽

Antibacterial Drug ◽

Bacillus Sp ◽

Antimicrobial Drugs ◽

Food Preservatives

The rapid onset of resistance reduces the efficacy of most conventional antimicrobial drugs and is a general cause of concern for human well-being. Thus, there is a great demand for a continuous supply of novel antibiotics to combat this problem. Bacteria-derived antimicrobial peptides (AMPs) have long been used as food preservatives. Thus, antimicrobial agents are predominantly significant in limiting infectious diseases. Meanwhile, the development and dissemination of drug-resistant strains in pathogenic bacteria have begun to be a significant general health threat. Therefore, the lowest effectiveness of the present antibiotics in the direction of the administration was becoming prominent to the consequence of the discussion of new antibiotics. These considerations, Bacillus sp completely famous for making different metabolites of the possibility their utilization, thus, it is completed a search to isolate Bacillus sp for the action making of anti-microorganisms compounds. The Biosynthesis of Bacillus AMPs, extract, purifies, and identifies a bioactive compound by Bacillus sp. Furthermore, Bacillus-derived AMPs can be synthesized both ribosomal and non-ribosomal and can be classified according to peptide biosynthesis, structure, and molecular weight. The precise mechanism of action of these AMPs is not yet clear; however, the one proposed mechanism is that these AMPs kill bacteria by forming channels in and (or) disrupting the bacterial cell wall. Bacillus-derived AMPs have potential in the pharmaceutical industry, as well as the food and agricultural sectors. Here, we focus on Bacillus-derived AMPs as a novel alternative approach to antibacterial drug development.

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Use of Antimicrobial and Genotoxicity Potentiality for Evaluation of Essential Oils as Food Preservatives

The Open Biotechnology Journal ◽

10.2174/1874070700903010050 ◽

2009 ◽

Vol 3 (1) ◽

pp. 50-56 ◽

Cited By ~ 13

Author(s):

Hend A. Hamedo ◽

Hala M. Abdelmigid

Keyword(s):

Essential Oils ◽

Vicia Faba ◽

Salmonella Enteritidis ◽

Antimicrobial Agents ◽

Chromosomal Abnormalities ◽

Food Product ◽

Natural Food ◽

Food Preservatives ◽

Plant Essential Oils ◽

High Doses

In this study, investigations were carried out to assess the efficiency of two plant essential oils; rosemary and oregano as natural food preservatives. The effect of the plant essential oils at concentrations of 0.1%, 0.5% and 1% was studied in the soft cheese against Salmonella enteritidis and Escherichia coli at fridge temprature over a 14-day period. The essential oils performed well in the inhibition of S. enteritidis and E. coli. It is concluded that selected plant essential oils can act as potent inhibitors of both microorganisms in a food product. At the same time, evaluation of their safety as food preservatives was undertaken via monitoring the genotoxic activity of the mentioned essential oils using Vicia faba test. Vicia faba roots were treated with the above concentrations for 3 hours. Results revealed cytotoxic and genotoxic effects of the applied doses. Mitotic index decreased significantly when compared to control. Chromosomal abnormalities and micronuclei were also observed and the effects were dose-dependent. Despite the efficient role of the studied oils as antimicrobial agents, their genotoxicity potential in eukaryotic cells made them unacceptable as food preservatives, particularly at high doses. Therefore, more research in the use of essential oils as food preservatives is needed.

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Galleria mellonella: The Versatile Host for Drug Discovery, In Vivo Toxicity Testing and Characterising Host-Pathogen Interactions

Antibiotics ◽

10.3390/antibiotics10121545 ◽

2021 ◽

Vol 10 (12) ◽

pp. 1545

Author(s):

Magdalena Piatek ◽

Gerard Sheehan ◽

Kevin Kavanagh

Keyword(s):

Antimicrobial Agents ◽

Galleria Mellonella ◽

Toxicity Testing ◽

In Vivo Model ◽

Ethical Considerations ◽

Food Preservatives ◽

In Vivo Toxicity ◽

Greater Wax Moth ◽

Development Processes

Larvae of the greater wax moth, Galleria mellonella, are a convenient in vivo model for assessing the activity and toxicity of antimicrobial agents and for studying the immune response to pathogens and provide results similar to those from mammals. G. mellonella larvae are now widely used in academia and industry and their use can assist in the identification and evaluation of novel antimicrobial agents. Galleria larvae are inexpensive to purchase and house, easy to inoculate, generate results within 24–48 h and their use is not restricted by legal or ethical considerations. This review will highlight how Galleria larvae can be used to assess the efficacy of novel antimicrobial therapies (photodynamic therapy, phage therapy, metal-based drugs, triazole-amino acid hybrids) and for determining the in vivo toxicity of compounds (e.g., food preservatives, ionic liquids) and/or solvents (polysorbate 80). In addition, the disease development processes are associated with a variety of pathogens (e.g., Staphylococcus aureus, Listeria monocytogenes, Aspergillus fumigatus, Madurella mycotomatis) in mammals are also present in Galleria larvae thus providing a simple in vivo model for characterising disease progression. The use of Galleria larvae offers many advantages and can lead to an acceleration in the development of novel antimicrobials and may be a prerequisite to mammalian testing.

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Dual role of select plant based nutraceuticals as antimicrobial agents to mitigate food borne pathogens and as food preservatives

RSC Advances ◽

10.1039/c5ra15039f ◽

2015 ◽

Vol 5 (94) ◽

pp. 77168-77174 ◽

Cited By ~ 7

Author(s):

Shankar Subramaniam ◽

Narendran Rajendran ◽

Sai brinda Muralidharan ◽

Gayathri Subramaniam ◽

Ravikumar Raju ◽

...

Keyword(s):

Therapeutic Effect ◽

Antimicrobial Agents ◽

Dual Role ◽

Food Preservatives ◽

Food Pathogens ◽

Food Borne Pathogens ◽

Food Borne ◽

Commercially Important

Dual role of commercially important nutraceuticals from plants that potentiate the therapeutic effect of commercial antibiotics to combat food pathogens.

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Evaluation of Antimicrobial Activity of Buforin I and Nisin and the Synergistic Effect of Their Combination as a Novel Antimicrobial Preservative

Journal of Food Protection ◽

10.4315/jfp-20-127 ◽

2020 ◽

Vol 83 (11) ◽

pp. 2018-2025 ◽

Cited By ~ 1

Author(s):

SAHAR ROSHANAK ◽

FAKHRI SHAHIDI ◽

FARIDEH TABATABAEI YAZDI ◽

ALI JAVADMANESH ◽

JEBRAEIL MOVAFFAGH

Keyword(s):

Antimicrobial Activity ◽

Synergistic Effect ◽

Antimicrobial Peptides ◽

Antimicrobial Agents ◽

Antimicrobial Properties ◽

Food Spoilage ◽

Food Preservatives ◽

Minimum Fungicidal Concentration ◽

E Coli ◽

Spoilage Microorganisms

ABSTRACT One of the most effective methods for increasing the antimicrobial activity of a substance is to combine it with one or more other antimicrobial agents. The aim of the present study was to evaluate the antimicrobial effect of buforin I and nisin alone and investigate the synergistic action of these compounds against the most important food spoilage microorganisms, including Bacillus subtilis, Staphylococcus epidermidis, Listeria innocua, Escherichia coli, Salmonella serovar Enteritidis, Aspergillus oryzae, Rhodotorula glutinis, and Geotrichum candidum. The results of MIC and MBC or minimum fungicidal concentration examinations showed that buforin I had higher antimicrobial activity than nisin on all microbial strains used in this study (P ≤ 0.5). E. coli was the most resistant to both antimicrobial agents, whereas L. innocua and S. epidermidis were the most sensitive to nisin and buforin I, respectively. The results of synergistic interaction between buforin I and nisin indicated that the combination of buforin I and nisin on B. subtilis, S. epidermidis, and A. oryzae showed a synergistic effect, whereas it had no effect on Salmonella serovar Enteritidis and G. candidum. The combination of buforin I and nisin showed a partial synergistic effect on L. innocua, E. coli, and R. glutinis. Assessment of viability of the microorganisms under the antimicrobial agents alone and in combination with each other at MICs and fraction inhibitory concentrations indicated that use of these antimicrobial agents in combination enhances antimicrobial activity at lower concentrations of both agents. The present study investigated the antimicrobial properties of buforin I against food spoilage microorganisms for the first time and suggests that its use alone or with nisin may provide a clear horizon for the application of antimicrobial peptides as natural preservatives. Thus, the combination of antimicrobial peptides and traditional antimicrobial food preservatives could be a promising option for the prevention of contamination, spoilage, and infestation of food and beverage products. HIGHLIGHTS

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OctoPartenopin: Identification and Preliminary Characterization of a Novel Antimicrobial Peptide from the Suckers of Octopus vulgaris

Marine Drugs ◽

10.3390/md18080380 ◽

2020 ◽

Vol 18 (8) ◽

pp. 380 ◽

Cited By ~ 1

Author(s):

Valeria Maselli ◽

Emilia Galdiero ◽

Anna Maria Salzano ◽

Andrea Scaloni ◽

Angela Maione ◽

...

Keyword(s):

Animal Behavior ◽

Maternal Care ◽

Antimicrobial Agents ◽

Octopus Vulgaris ◽

Gram Negative Bacteria ◽

Food Preservatives ◽

Gram Negative ◽

Health Concerns ◽

Conventional Antibiotics

Microorganism resistance to conventional antibiotics represents one of the major global health concerns. This paper focuses on a peptide (OctoPartenopin) extracted from suckers of Octopus vulgaris; bioassay-guided chromatographic fractionation was used to identify this sequence, which holds significant antibacterial activity against Gram-positive and Gram-negative bacteria. OctoPartenopin is encrypted within the calponin sequence and was associated with the high levels of proteolytic activity already reported in octopus arm suckers. We synthesized the parent peptide and four analogues; all peptide were tested for their antibacterial and antibiofilm activities. Preliminary antibiofilm experiments showed that that one of the analogues had the best activity in both inhibition and eradication of biofilm of all three microorganisms tested. The occurrence of OctoPartenopin in arm suckers provided novel speculative information on animal behavior, as concerns maternal care of fertilized eggs. Our results highlight that suckers are a rich source of multifaceted peptides to develop alternative antimicrobial agents and food preservatives.

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Effects of Extraction Technique and Solvent on Phytochemicals, Antioxidant, and Antimicrobial Activities of Cultivated and Wild Rosemary (Rosmarinus officinalis L.) from Taounate Region (Northern Morocco)

Biointerface Research in Applied Chemistry ◽

10.33263/briac126.84418452 ◽

2021 ◽

Vol 12 (6) ◽

pp. 8441-8452

Keyword(s):

Antimicrobial Agents ◽

Antioxidant Activities ◽

Principal Component ◽

Soxhlet Extraction ◽

Antimicrobial Activities ◽

Extraction Technique ◽

Negative Effects ◽

Food Preservatives ◽

Set Up ◽

Rosmarinus Officinalis L

This work was set up to investigate the effects of domestication, solvent, and extraction technique on extracts yield, total phenolics content (TPC), flavonoids content (TFC), antimicrobial (minimal inhibitory concentration, MIC), and antioxidant (IC50) activities in rosemary aerial parts at flowering stage. Although solvent was the main variability source in our data, all tested factors significantly impacted yield, TPC, TFC, MIC, and IC50. These results were confirmed via principal component analysis, which separated solvents, extraction techniques, and rosemary types on the first three components accounting for more than 99% of data variability. Better values of yield (4.17 ± 0.30 –21.58 ± 0.93% DM ), TPC (12.48 ± 1.17–34.72 ± 1.65 mg GAE/g DM), TFC (6.51 ± 1.79–25.02 ± 1.53 mg QE/g DM), MIC (8.17 ± 1.04–24.20 ± 0.98 μg/mL), and IC50 (50.02 ± 0.08–390.00 ± 1.00 µg/mL) were obtained in the case of wild rosemary with Soxhlet extraction especially when combined with more polar solvents (ethanol and methanol). It could be concluded that domestication had negative effects on rosemary phytochemicals and associated antimicrobial and antioxidant activities. Rosemary extracts could serve as important ingredients as food preservatives, antimicrobial agents, and nutraceuticals.

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