scholarly journals Antibacterial activity of nutmeg (Myristica fragrans Houtt.) extract against foodborne pathogens on raw beef during chilled and frozen storage

Food Research ◽  
2019 ◽  
Vol 4 (2) ◽  
pp. 380-388
Author(s):  
O.M. Ben Lagha ◽  
M.P. Zakaria ◽  
I.S. Ismail ◽  
Nor-Khaizura M.A.R. ◽  
Yaya Rukayadi
Keyword(s):  
Antibacterial Activity ◽  
Foodborne Pathogens ◽  
Frozen Storage ◽  
Minimal Processing ◽  
Safety Issues ◽  
Myristica Fragrans ◽  
Myristica Fragrans Houtt ◽  
The Stability ◽  
Ph Range ◽  
Diffusion Assay

In recent years, demands for minimal processing and free-synthetic preservatives are increasing because of growing concern among consumers regarding the safety issues of additives. Nutmeg (Myristica fragrans Houtt.) has been used as a spice and traditional medicine in Asian countries. This study aimed to determine the antibacterial activity of nutmeg extract against foodborne pathogens on raw beef during storage. Nutmeg seeds were extracted using a maceration method with methanol as a solvent. The extract was assessed for antibacterial activity against a range of microorganisms using the disc diffusion assay, minimum inhibitory concentration and minimum bactericidal concentration. The effect of heat and different pH of the extract on its antibacterial activity was also conducted to evaluate the stability of the extract. The effects of the extract at different concentrations on the microbial population of the raw beef during chilled (4.0±0.2oC) and frozen (-18.0±0.2oC) storage for 21 days were then evaluated. The nutmeg extract exhibited antimicrobial activity against the range of microorganisms tested, which was stable at high temperature (80.0±2.0oC) and in the pH range tested (3.0, 6.8, and 11). Furthermore, the extract significantly inhibited microbial growth on raw beef stored for 21 days in chilled or frozen conditions, indicating that the nutmeg extract has the potential to be developed as a natural antimicrobial preservative in beef.

Purification of bacteriocin from Lactobacillus plantarum KY449289 and its role in preservation of mixed fruit juice

2020 ◽  
Vol 16 ◽  
Author(s):  
Mohanasrinivasan V. ◽  
Mounika Ranga ◽  
Jannatul Firdous Siddique ◽  
Nivetha Anbalagan ◽  
Subathradevi C.
Keyword(s):  
Antibacterial Activity ◽  
Listeria Monocytogenes ◽  
Lactobacillus Plantarum ◽  
Foodborne Pathogens ◽  
Inhibition Zone ◽  
Thermal Treatments ◽  
Optimum Ph ◽  
Effective Role ◽  
Diffusion Assay

Abstract:: Bacteriocins are antimicrobial peptides synthesized ribosomally which can be used as bio-preservative reducing the risk of chemical preservative’s effect and also replacing the thermal treatments. This study aims to isolate, purify the an-tibacterial protein from Lactobacillus plantarum KY449289 and to assess its bio preservative potential. In this study, twenty strains were isolated from a yogurt sample and preliminary characterization was carried out, such as morphological, bio-chemical, and molecular levels as a preliminary assay. The characterized strains were assessed for the antibacterial activity by well diffusion assay, whereas all twenty strains were shown to have a antibacterial activity against foodborne pathogens, among which two strains VITMM04 and VITMM05 shows the highest zone of inhibition of 15 mm and 10 mm respectively against Listeria monocytogenes. The potent isolate VITMM05 solely showed a broad spectrum antibacterial activity against the pathogens. These strains were further subjected to optimization, purification, and application studies. A high increase in the inhibition zone was recorded with an optimum temperature of 35°C and its activity was found to be stable up to 85°C, optimum pH 6, and 5 mM of EDTA as an enhancer surfactant. On subjected to RP-HPLC, the purified sample showed a dis-tinct peak at 2.192 min corresponding to the peak at 2.192 min for standard bacteriocin The six-fold purified bacteriocin was effective in controlling 87% of the microbial population with 20mm zone of inhibiton against the Listeria monocytogenes and this shows the effective role of purified bacteriocin in inhibiting bacterial growth in a greater extent.

scholarly journals Antibacterial Activity of Cinnamaldehyde and Carvacrol against Foodborne Pathogens and Spoilage Bacteria

2019 ◽  
Vol 34 (2) ◽  
pp. 91-96
Author(s):  
Shikha Rani Saha ◽  
ML Bari ◽  
Y Inatsu ◽  
S Kawampto ◽  
Md Mahfuzul Hoque
Keyword(s):  
Pseudomonas Aeruginosa ◽  
Antibacterial Activity ◽  
Foodborne Pathogens ◽  
Shigella Dysenteriae ◽  
Diffusion Method ◽  
Disc Diffusion Method ◽  
Ph Change ◽  
Spoilage Bacteria ◽  
Zones Of Inhibition ◽  
Ph Range

The excessive use of chemical preservatives is a serious problem worldwide, which necessitates the discovery of new classes of antimicrobials from other sources like herbs and spices for preservation of food and/or food products. In this study, antibacterial activity of essential oils (EOs) such as cinnamaldehyde and carvacrol were tested against four foodborne pathogens viz Staphylococcus aureus ATCC 25923, Shigella dysenteriae-I MJ-84, Escherichia soli ATCC 25922, Vibrio cholerae ATCC 6395 and two food spoilage bacteria viz Pseudomonas aeruginosa ATCC 27853 and Klebsiella rhizophila ATCC 13882, respectively, using disc diffusion method. These EOs were found to inhibit both categories of bacteria. Cinnamaldehyde and carvacrol showed maximum 30.0 ± 0.2 and 27.5 ± 0.5 zones of inhibition, respectively against S. aureus. Pseudomonas aeruginosa was found resistant against carvacrol. Cinnamaldehyde and carvacrol was determined. Both showed antibacterial activity after treatment at 100°C for 30 min suggesting that high temperature does not affect the activity. Both the EOs have a broad pH range and exhibited highest activity at pH 7.0, suggesting that they remain un-dissociated at pH change. The MIC and MBC values of cinnamaldehyde ranged between 0.125 and .0 %, and 0.25 and 2.0 %, respectively and MIC and MBC values of carvacrol ranged between 0.125 and 0.5%, and 0.25 and 1.0 %, respectively. The results of this study confirmed the possibility of using cinnamaldehyde and carvacrol in preventing the growth of foodborne pathogens and spoilage bacteria and extend the shelf life of foods. Bangladesh J Microbiol, Volume 34 Number 2 December 2017, pp 91-96

Phytochemical and Pharmacological Activity of Myristica fragrans Houtt (Myristicaceae)

2017 ◽  
Vol 9 (01) ◽  
Author(s):  
Md Arifur Rahman Chowdhury ◽  
Manirujjaman . ◽  
Md Mazedul Haq
Keyword(s):  
Acetic Acid ◽  
Phenolic Content ◽  
Methanolic Extract ◽  
Radical Scavenging ◽  
Antioxidant Property ◽  
Free Radical Scavenging ◽  
Total Phenolic ◽  
Writhing Test ◽  
Myristica Fragrans ◽  
Myristica Fragrans Houtt

Objective: Myristica fragrans Houtt commonly used as traditional medicine for alleviating of various disorders. The purpose of our study was to map out the in vitro antioxidant property and in vivo anti-hyperglycemic and analgesic effect of the methanolic extract of Myristica fragrans Houtt. (Seed and mace) (Myristicaceae) on Swiss albino mice. Methods: The processed powder of Myristica fragrans Houtt (seed and mace) were subjected to methanolic extraction by soxhlet filtration methods, and the desiccated extract was used for screening of antioxidant by DPPH free radical scavenging assessment as well as total phenolic content by using folin-ciocalteu reagent.Anti-hyperglycemic effect and analgesic action tested through alloxan induced antidiabetics test and acetic acid-tempted writhing test on mice. Results: In DPPH free radical scavenging assessment, free radicals neutralization expressed as % of inhibition 49.69±0.06% also by IC50 values as 68.43 µg/ml surmise middle level of antioxidant property. The total phenolic content expressed as 186.25 mg/g equivalent of gallic acid indicates, active phenolic content. Oral administration of 200 and 400 mg/kg of extract dose and reference drug vildagliptin (50 mg/kg) for the duration of the 4-day study period, and initiated % of inhibition the blood glucose level measured as 22.48%, 44.78% and 62.02% regard as the significant anti-hyperglycemic properties. The analgesic activity was investigated by using the acetic acid-induced writhing test in mice, at the dose of 200 mg/kg body and 400mg/kg weight, and resulting 50.4% and 68.10% correspondingly, which was considerably significant with a standard drug. Conclusion: The present study suggests that methanolic extract of seed and mace of Myristica fragrans Houtt can manage moderate oxidative stress as well as perform the painkilling action. Besides, prolong medication may enhance the new dimension of anti-hyperglycemic activity.

Karekteristik Mikrokapsul Oleoresin Fuli Pala (Myristica Fragrans Houtt) Yang Dienkapsulasi Dengan Gum Arab

2020 ◽  
Vol 14 (2) ◽  
pp. 1
Author(s):  
Alston Millan
Keyword(s):  
Scavenging Activity ◽  
Myristica Fragrans ◽  
Myristica Fragrans Houtt

<p align="center"> </p><p align="center"><strong>ABSTRAK</strong></p><p align="center"><strong> </strong></p>Tujuan<strong> </strong>penelitian ini adalah untuk mengetahui pengaruh formulasi berbagai total padatan yang terdiri dari gum Arab sebagai enkapsulan dan oleoresin fuli pala sebagai core terhadap karakteristik mikrokapsul yang dihasilkan. Variasi formulasi oleoresin fuli pala dan gum arab yang dicobakan adalah A1 (5%), A2 (10%), A3 (15%), A4 (20%) dan A5 (20%). Pembentukan emulsi dilakukan dengan <em>Turrax homogenizer</em> dengan kecepatan 4000 rpm selama 5 menit. Pembentukan mikrokapsul dilakukan dengan menggunakan pengering semprot (<em>spray</em> <em>dryer</em>) dengan suhu inlet dan outlet masing-masing 110<sup>0</sup>C dan 62<sup>0</sup>C. Mikrokapsul yang dihasilkan dianalisis karakteristiknya yang meliputi rendemen mikrokapsul, kadar oleoresin terkapsulkan, kadar oleoresin tak terkapsulkan, kadar air, <em>engel of repose,</em> <em>wettability</em> dan rehidrasi, aktivitas antioksidan dengan metode <em>RSA (radikal scavenging activity) DPPH (2-2Dhpypenil-2 Picrylhydrazil)</em> dan kromatografi gas-spektrometri massa (GC-MS). Mikrokapsul yang terbaik diperoleh dengan variasi formulasi oleoresin fuli pala dan gum arab adalah  A1 (5%). Sifat mikrokapsul yang diperoleh menpunyai rendemen mikrokapsul 24,68%, oleoresin terkapsulkan 92,68%, oleoresin tak terkapsulkan 7,607%, kadar air 8,444%, <em>angel of repose</em> 19,083 (<sup>0</sup>), <em>wettability</em> 5,9 (menit), aktivitas antioksidan (IC<sub>50)</sub> 1032 ppm dan kromatografi gas-spektrometri massa (GC-MS) dengan komponen terbesar penyusun mikrokapsul oleoresin fuli pala yaitu <em>sabinene hexane, 4-methylene-1-, myristycin, phenol 2,6 dimetoksi-4-2 (2-peopenil), phenol, 2-metoksi-4-(propennyl).</em>

Antioxidant and Antibacterial Activities of Artemisia herba-alba Asso Essential Oil from Middle Atlas, Morocco

2018 ◽  
Vol 16 (S1) ◽  
pp. S48-S54
Author(s):  
Y. Ez zoubi ◽  
S. Lairini ◽  
A. Farah ◽  
K. Taghzouti ◽  
A. El Ouali Lalami
Keyword(s):  
Antibacterial Activity ◽  
Essential Oil ◽  
Foodborne Pathogens ◽  
Food Systems ◽  
Antibacterial Activities ◽  
Culture Collection ◽  
Bornyl Acetate ◽  
Bacterial Strains ◽  
Disk Diffusion Assay ◽  
Different Strains

The purpose of this study was to determine the chemical composition and to evaluate the antioxidant and antibacterial effects of the Moroccan Artemisia herba-alba Asso essential oil against foodborne pathogens. The essential oil of Artemisia herba-alba was analyzed by gas chromatography coupled with mass spectroscopy. The antibacterial activity was assessed against three bacterial strains isolated from foodstuff and three bacterial strains referenced by the ATCC (American Type Culture Collection) using the disk diffusion assay and the macrodilution method. The antioxidant activity was evaluated using the DPPH (2, 2-diphenyl-1- picrylhydrazyl) method. The fourteen compounds of the Artemisia herba-alba essential oil were identified; the main components were identified as β-thujone, chrysanthenone, α-terpineol, α-thujone, α-pinene, and bornyl acetate. The results of the antibacterial activity obtained showed a sensitivity of the different strains to Artemisia herba-alba essential oil with an inhibition diameter of 8.50 to 17.00 mm. Concerning the MICs (minimum inhibitory concentrations), the essential oil exhibited much higher antibacterial activity with MIC values of 2.5 μl/ml against Bacillus subtilis ATCC and Lactobacillus sp. The essential oil was found to be active by inhibiting free radicals with an IC50 (concentration of an inhibitor where the response is reduced by half) value of 2.9 μg/ml. These results indicate the possible use of the essential oil on food systems as an effective inhibitor of foodborne pathogens, as a natural antioxidant, and for potential pharmaceutical applications. However, further research is needed in order to determine the toxicity, antibacterial, and antioxidant effects in edible products.

Schiff base equilibria. II. Beryllium complexes of N-n-butylsalicylideneimine and the hydrolysis of the Be2+ ion

1965 ◽  
Vol 18 (5) ◽  
pp. 651 ◽  
Author(s):  
RW Green ◽  
PW Alexander
Keyword(s):  
Aqueous Solution ◽  
Schiff Base ◽  
Complex Formation ◽  
Distribution Coefficient ◽  
Dilute Aqueous Solution ◽  
The Stability ◽  
Ph Range ◽  
Hydrolysis Of ◽  
Beryllium Complexes ◽  
Equilibria In Aqueous Solution

The Schiff base, N-n-butylsalicylideneimine, extracts more than 99.8% beryllium into toluene from dilute aqueous solution. The distribution of beryllium has been studied in the pH range 5-13 and is discussed in terms of the several complex equilibria in aqueous solution. The stability constants of the complexes formed between beryllium and the Schiff base are log β1 11.1 and log β2 20.4, and the distribution coefficient of the bis complex is 550. Over most of the pH range, hydrolysis of the Be2+ ion competes with complex formation and provides a means of measuring the hydrolysis constants. They are for the reactions: Be(H2O)42+ ↔ 2H+ + Be(H2O)2(OH)2, log*β2 - 13.65; Be(H2O)42+ ↔ 3H+ + Be(H2O)(OH)3-, log*β3 -24.11.

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