scholarly journals Evaluation of Antibacterial Properties of Chimeric Bovine Lactoferrin Peptide for Inhibition of Food and Plant Pathogens

2020 ◽  
Vol 7 (2) ◽  
Author(s):  
Hamid Sarhadi ◽  
Mohammad Hasan Jahandar ◽  
Abbas Tanhaeian
Keyword(s):  
Listeria Monocytogenes ◽  
Antimicrobial Peptides ◽  
Salmonella Typhimurium ◽  
Pseudomonas Syringae ◽  
Plant Pathogens ◽  
Antibacterial Properties ◽  
Antimicrobial Activities ◽  
Inhibitory Effect ◽  
Bovine Lactoferrin ◽  
Pathogenic Microorganisms

: The resistance of microorganisms to conventional antibiotics has prompted researchers to produce new antimicrobial compounds. Antimicrobial peptides can be alternatives to chemical antibiotics. Antimicrobial peptides are produced approximately by all living organisms to fight infection. Lactoferrin is an iron glycoprotein that plays an important role in the immune system. Lactoferricin and lactoferrampine have stronger antimicrobial activities than lactoferrin. In this study, we investigated the inhibitory effects of a combination of chimeric bovine lactoferricin and lactoferrampine on microorganisms including Escherichia coli, Staphylococcus aureus, Salmonella typhimurium, Enterococcus faecalis, and Listeria monocytogenes, as well as plant pathogens including Pseudomonas syringae pv. syringae, Pseudomonas viridiflava, Xanthomonas translucens, Xanthomonas perforans, Erwinia amylovora, Pectobacterium carotovorum, and Agrobacterium tumefaciens. The results showed that chimeric bovine lactoferrin had a good inhibitory effect against pathogenic microorganisms and plant pathogens. The minimum inhibitory concentration (MIC) and the minimum bactericidal concentration (MBC) for pathogenic microorganisms Salmonella typhimurium and Listeria monocytogenes were 7.562 µg/mL and 15.125 µg/mL, respectively, which showed the highest sensitivity to chimeric bovine lactoferrin. The MIC and MBC for plant pathogens were 0.497 µg/mL and 0.997 µg/mL, respectively, which were related to Pseudomonas syringae pv. syringae and it showed the highest sensitivity to chimeric bovine lactoferrin.

scholarly journals Antimicrobial activities of constituents from isolona cauliflora verdc and cleistochlamys krikii benth, oliv.: Annonaceae

2004 ◽  
Vol 49 (1) ◽  
pp. 109-116
Author(s):  
A.C. Odebode ◽  
S.J.M. Madachi ◽  
C.C. Joseph ◽  
B.N. Irungu
Keyword(s):  
Pseudomonas Syringae ◽  
Crude Extract ◽  
Plant Pathogens ◽  
Antimicrobial Property ◽  
Stem Bark ◽  
Antimicrobial Activities ◽  
Inhibitory Effect ◽  
Pseudomonas Phaseolicola ◽  
Pure Compounds

Antimicrobial activities of crude extract, Caulindole D, a mixture of Caulindole E and F, Pinocembrin and an Oxyheptanoid (Clestochlamic acid) from stem bark of Isolona cauliflora and Cleistochlamys krikii on Pseudomonas phaseolicola, Fusarium solani, Botryodiploida theobromae Aspergillus niger and Aspergillus flavus have been investigated. An in vitro bioassay test showed that the crude dichloro-methane extract from C. krikii and a very strong antimicrobial property. The pure compound had strong to moderate inhibitory effect on Pseudomonas syringae pv. phaseolicola and Botryodiplodia theobromae. The pure compounds from Cleistochlamus krikii had more pronounced inhibitory activities than the pure compounds from Isola cauliflora. At lower concentration of 100-200 ppm, the crude extract of Caulindole, mixture of Caulindole E and F, Pinocembrion and Oxyheptanoid had effect on most of the investigated plant pathogens. Higher concentration of 500-1000 ppm had moderate to weak effect on the Aspergillus spp.

Antimicrobial peptides in silkworm

2019 ◽  
Vol 69 (4) ◽  
pp. 391-410 ◽  
Author(s):  
Zhi Li ◽  
Yan Ma ◽  
Xuan Liu ◽  
Yi Li ◽  
Fangyin Dai
Keyword(s):  
Antioxidant Activity ◽  
Clinical Practice ◽  
Antimicrobial Peptides ◽  
Structure Function ◽  
Broad Spectrum ◽  
Antibacterial Properties ◽  
Antimicrobial Activities ◽  
Vital Role ◽  
Bacteria Resistance

Abstract Antimicrobial peptides (AMPs) are a type of small molecular proteins that play a vital role in the resistance to alien pathogens. AMPs are widespread in bacteria, archaea, protists, fungi, plants and animals. AMPs have a broad spectrum of antimicrobial activities and they rarely induce bacteria resistance; thus, they are thought to be good candidates for antibiotics in clinical practice. Recently, AMPs are increasingly attracting attention because of their outstanding features and functions. In addition to their known antibacterial properties, some kinds of AMPs have also been reported to have antiviral, anticancer, antiparasitic, and antioxidant activity. In this review, we introduce the diversity of AMPs, including their structure, function and related mechanisms. We focus primarily on recent studies of silkworm AMPs and summarize their classification, activities and possible mechanisms. Finally, based on the review, probable directions and perspectives for studies of the AMPs of silkworm are discussed and proposed.

Inhibitory effect of sour orange (Citrus aurantium) juice on Salmonella Typhimurium and Listeria monocytogenes

LWT ◽  
2014 ◽  
Vol 55 (2) ◽  
pp. 421-425 ◽  
Author(s):  
Şeniz Karabıyıklı ◽  
Hüseyin Değirmenci ◽  
Mehmet Karapınar
Keyword(s):  
Listeria Monocytogenes ◽  
Salmonella Typhimurium ◽  
Inhibitory Effect ◽  
Sour Orange ◽  
Citrus Aurantium

scholarly journals Bioactivity and Control Efficacy of the Novel Antibiotic Tetramycin against Various Kiwifruit Diseases

Antibiotics ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 289
Author(s):  
Qiuping Wang ◽  
Cheng Zhang ◽  
Youhua Long ◽  
Xiaomao Wu ◽  
Yue Su ◽  
...  
Keyword(s):  
Pseudomonas Syringae ◽  
Plant Pathogens ◽  
Soft Rot ◽  
Antimicrobial Activities ◽  
Brown Spot ◽  
Field Control ◽  
Conventional Antibiotics ◽  
Armillariella Mellea ◽  
Antibacterial And Antifungal ◽  
And Control

Tetramycin, a novel polyene agriculture antibiotic, has excellent antimicrobial activity against many plant pathogens. In this study, the antimicrobial activities of tetramycin and conventional antibiotics on eight common pathogens and their field control efficacies against four serious diseases in kiwifruit were investigated. The results show that 0.3% tetramycin aqueous solutions (AS) exhibited the superior antibacterial and antifungal activity against Pseudomonas syringae pv. actinidiae, Pseudomonas fulva, Agrobacterium tumefaciens, Botryosphaeriadothidea, Phomopsis sp., Alternaria tenuissima, Armillariella mellea and Phytophthora cactorum of kiwifruit pathogens with EC50 values of 1.21, 1.24, 0.72, 0.14, 0.09, 0.16, 0.06 and 0.17 mg kg−1, respectively. These EC50 values of tetramycin were much higher than those of conventional kasugamycin, zhongshengmycin or polyoxin. Meanwhile, 0.3% tetramycin AS possessed the good field control efficacies for canker, soft rot, blossom blight and brown spot disease of kiwifruit with 74.45, 83.55, 84.74 and 89.62%. Moreover, 0.3% tetramycin AS application notably increased fruit resistance substances contents, activated fruit superoxide dismutase and polyphenoloxidase activities, as well as remarkably enhanced fruit growth, improved fruit quality and storability. This study highlights that tetramycin can be used as a preferred alternative to conventional antibiotics in kiwifruit production.

scholarly journals Antimicrobial effect of insect chitosan on Salmonella Typhimurium, Escherichia coli O157:H7 and Listeria monocytogenes survival

PLoS ONE ◽  
2020 ◽  
Vol 15 (12) ◽  
pp. e0244153
Author(s):  
Diana Ibañez-Peinado ◽  
Maria Ubeda-Manzanaro ◽  
Antonio Martínez ◽  
Dolores Rodrigo
Keyword(s):  
Escherichia Coli ◽  
Antimicrobial Activity ◽  
Listeria Monocytogenes ◽  
Food Safety ◽  
Salmonella Typhimurium ◽  
Penaeus Monodon ◽  
Antimicrobial Effect ◽  
Resistant Bacteria ◽  
Escherichia Coli O157 ◽  
Pathogenic Microorganisms

The antimicrobial capability of chitosan from Tenebrio molitor as compared with chitosan from crustacean (Penaeus monodon) on different pathogenic microorganisms of concern in food safety was studied. The antimicrobial effect was tested at pH 5 and pH 6.2 and at two different initial concentrations (103 or 106 CFU/mL). Results indicated that chitosan from both sources have antimicrobial activity, although the effect depended on the microorganism considered (Salmonella Typhimurium, Listeria monocytogenes and Escherichia coli O157:H7). Our results indicated that Salmonella was the most resistant bacteria, and that chitosan from insect was less active than chitosan from crustacean, especially against Salmonella. Another important factor on antimicrobial activity was the pH of the sample. When chitosan was added to a solution with a pH of 6.2 it was more active against Listeria and Escherichia coli, than at pH 5.00. Besides, the effect of chitosan appears to decrease with the incubation time, since some increases in counts were observed on E. coli and Salmonella after the 24 and 49 hours of incubation.

Behavior of Salmonella Typhimurium, Staphylococcus aureus, Listeria monocytogenes, and Shigella flexneri and Shigella sonnei during Production of Pulque, a Traditional Mexican Beverage

2011 ◽  
Vol 74 (4) ◽  
pp. 580-587 ◽  
Author(s):  
CARLOS A. GÓMEZ-ALDAPA ◽  
CLAUDIO A. DÍAZ-CRUZ ◽  
ANGÉLICA VILLARRUEL-LÓPEZ ◽  
M. del REFUGIO TORRES-VITELA ◽  
JAVIER AÑORVE-MORGA ◽  
...  
Keyword(s):  
Staphylococcus Aureus ◽  
Listeria Monocytogenes ◽  
Salmonella Typhimurium ◽  
Production Systems ◽  
Shigella Flexneri ◽  
Alcoholic Beverage ◽  
Shigella Sonnei ◽  
Central Mexico ◽  
Pathogenic Microorganisms ◽  
Bacterial Strains

Pulque is a typical fermented alcoholic beverage of central Mexico, produced from the nectar of maguey agave plants. Production systems are largely artisanal, with inadequate hygiene conditions and exposure to multiple contamination sources. No data exist on pulque microbiological safety and the behavior of pathogenic microorganisms in agave nectar and pulque. An initial trial was done of the behavior of Salmonella Typhimurium, Staphylococcus aureus, Listeria monocytogenes, and Shigella flexneri and Shigella sonnei during fermentation of nectar from a single producer, nectar mixture from different producers, and seed pulque. A second trial simulating artisanal pulque production was done by contaminating fresh nectar with each of the five strains, storing at 22°C for 14 h, adding seed pulque, and fermenting until pulque was formed. During incubation at 16 or 22°C in the first trial, all the pathogenic strains multiplied in both the single producer nectar and the nectar mixture, reaching maximum concentrations at 12 h. Strains concentration then decreased slowly. In the seed pulque, the strains did not multiply and tended to die. In the second trial, all strains increased concentration from 0.7 to 1.6 log at 22°C, and from 0.5 to 1.1 at 16°C in the first 14 h. After addition of seed pulque, they were quickly deactivated until none was detected in the final product. The results suggest that the potential risk to consumers of contracting any of the five tested pathogenic bacterial strains from pulque is low.

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