scholarly journals Synergistic Effect of Mandarin Peels and Hesperidin with Sodium Nitrite against Some Food Pathogen Microbes

Molecules ◽  
2021 ◽  
Vol 26 (11) ◽  
pp. 3186
Author(s):  
Gouda H. Attia ◽  
Diaa A. Marrez ◽  
Mona A. Mohammed ◽  
Hassan A. Albarqi ◽  
Ammar M. Ibrahim ◽  
...  
Keyword(s):  
Synergistic Effect ◽  
Citrus Fruit ◽  
Food Products ◽  
Spectroscopic Techniques ◽  
Additive Effects ◽  
Food Preservatives ◽  
Staph Aureus ◽  
E Coli ◽  
Chemical Preservative ◽  
Mandarin Peel

Food preservatives such as NaNO2, which are widely used in human food products, undoubtedly affect, to some extent, human organs and health. For this reason, there is a need to reduce the hazards of these chemical preservatives, by replacing them with safe natural bio-preservatives, or adding them to synthetic ones, which provides synergistic and additive effects. The Citrus genus provides a rich source of such bio-preservatives, in addition to the availability of the genus and the low price of citrus fruit crops. In this study, we identify the most abundant flavonoids in citrus fruits (hesperidin) from the polar extract of mandarin peels (agro-waste) by using spectroscopic techniques, as well as limonene from the non-polar portion using GC techniques. Then, we explore the synergistic and additive effects of hesperidin from total mandarin extract with widely used NaNO2 to create a chemical preservative in food products. The results are promising and show a significant synergistic and additive activity. The combination of mandarin peel extract with NaNO2 had synergistic antibacterial activity against B. cereus, Staph. aureus, E. coli, and P. aeruginosa, while hesperidin showed a synergistic effect against B. cereus and P. aeruginosa and an additive effect against Staph. aureus and E. coli. These results refer to the ability of reducing the concentration of NaNO2 and replacing it with a safe natural bio-preservative such as hesperidin from total mandarin extract. Moreover, this led to gaining benefits from their biological and nutritive values.

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

2020 ◽  
Vol 83 (11) ◽  
pp. 2018-2025 ◽  
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

Gentamicin

1967 ◽  
Vol 5 (10) ◽  
pp. 39-40
Keyword(s):  
Pseudomonas Aeruginosa ◽  
Antibacterial Activity ◽  
Staph Aureus ◽  
E Coli ◽  
Gentamicin Sulphate

Gentamicin sulphate (Cidomycin - Roussel; Genticin - British Schering) is an antibiotic related to the kanamycin group. It is produced by fermentation from an actinomycete, Micromonospora purpurea, and has a wide and unusual range of antibacterial activity.1 2 Most strains of E. coli, the Klebsiella-Aerobacter group, and all species of Proteus are highly or moderately susceptible to the drug, as are the smaller number of Shigella and Salmonella species so far tested. In this respect its range resembles that of kanamycin but, in addition, gentamicin is active against most strains of Pseudomonas aeruginosa (pyocyanea), thus combining the antibacterial activity of kanamycin with that of the polymyxins (to which Proteus is resistant). Gentamicin is also active against Staph. aureus, but streptococci are only moderately sensitive, and enterococci are often resistant.

scholarly journals Comparison of Single and Combined Use of Catechin, Protocatechuic, and Vanillic Acids as Antioxidant and Antibacterial Agents against Uropathogenic Escherichia Coli at Planktonic and Biofilm Levels

Molecules ◽  
2018 ◽  
Vol 23 (11) ◽  
pp. 2813 ◽  
Author(s):  
Ariadna Bernal-Mercado ◽  
Francisco Vazquez-Armenta ◽  
Melvin Tapia-Rodriguez ◽  
Maria Islas-Osuna ◽  
Veronica Mata-Haro ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Phenolic Compounds ◽  
Synergistic Effect ◽  
Vanillic Acid ◽  
Protocatechuic Acid ◽  
Uropathogenic Escherichia Coli ◽  
E Coli ◽  
Planktonic Bacteria ◽  
Combined Use ◽  
Antioxidant Agents

The objective of this study was to evaluate the effect of combining catechin, protocatechuic, and vanillic acids against planktonic growing, adhesion, and biofilm eradication of uropathogenic Escherichia coli (UPEC), as well as antioxidant agents. The minimum inhibitory concentrations (MIC) of protocatechuic, vanillic acids and catechin against the growth of planktonic bacteria were 12.98, 11.80, and 13.78 mM, respectively. Mixing 1.62 mM protocatechuic acid + 0.74 mM vanillic acid + 0.05 mM catechin resulted in a synergistic effect acting as an MIC. Similarly, the minimum concentrations of phenolic compounds to prevent UPEC adhesion and biofilm formation (MBIC) were 11.03 and 7.13 mM of protocatechuic and vanillic acids, respectively, whereas no MBIC of catechin was found. However, combinations of 1.62 mM protocatechuic acid + 0.74 mM vanillic acid + 0.05 mM catechin showed a synergistic effect acting as MBIC. On the other hand, the minimum concentrations to eradicate biofilms (MBEC) were 25.95 and 23.78 mM, respectively. The combination of 3.20 mM protocatechuic acid, 2.97 mM vanillic acid, and 1.72 mM catechin eradicated pre-formed biofilms. The antioxidant capacity of the combination of phenolics was higher than the expected theoretical values, indicating synergism by the DPPH•, ABTS, and FRAP assays. Effective concentrations of catechin, protocatechuic, and vanillic acids were reduced from 8 to 1378 times when combined. In contrast, the antibiotic nitrofurantoin was not effective in eradicating biofilms from silicone surfaces. In conclusion, the mixture of phenolic compounds was more effective in preventing cell adhesion and eradicating pre-formed biofilms of uropathogenic E. coli than single compounds and nitrofurantoin, and showed antioxidant synergy.

Reduction of Microorganisms on Citrus Fruit Surfaces during Packinghouse Processing

1998 ◽  
Vol 61 (7) ◽  
pp. 903-906 ◽  
Author(s):  
STEVEN PAO ◽  
G. ELDON BROWN
Keyword(s):  
Test Organism ◽  
Citrus Fruit ◽  
Microbial Populations ◽  
Most Probable Number ◽  
Probable Number ◽  
E Coli ◽  
Plate Counts ◽  
High Level ◽  
Inoculation Study ◽  
Fruit Surface

Citrus fruit surface microbial populations were evaluated following various packingline processes of seven Florida commercial packinghouses. At each packinghouse, six fruits (oranges or tangerines) were collected at each of four sampling points. The sampling was conducted in duplicate; thus, 336 fruit were evaluated during this survey. Average aerobic plate counts and yeast and mold counts on fruit surfaces before washing were about 4.0 log CFU/cm2 and 3.3 log CFU/cm2, respectively, and were reduced to 2.1 log CFU/cm2 and 1.3 log CFU/cm2, respectively, by packinghouse processing. Waxing alone reduced the average fruit surface aerobic plate counts and coliform counts from 3.7 log CFU/cm2 and 35.2 most probable number (MPN)/cm2, respectively, to 2.6 log CFU/cm2 and 1.4 MPN/cm2. No Escherichia coli was recovered from fruit at the end of packinghouse processing, and no salmonellae were found on fruit during the entire processing. In an inoculation study to test the effect of packinghouse processes, test organism E. coli was applied to fruit to achieve a high level (4.8 log CFU/cm2) of contamination. The average E. coli count was reduced about 2.4 log cycles by washing and rinsing with potable water (40 psi, 25 °C) for about 30 s. The combination of washing and waxing significantly reduced the inoculated level of E. coli from 4.8 to 1.4 log CFU/cm2.

scholarly journals Pelatihan Identifikasi Boraks dan Formalin pada Makanan di Kelurahan Tanjung Ayung Sakti

2020 ◽  
Vol 4 (1) ◽  
pp. 57
Author(s):  
Friska Septiani Silitonga ◽  
Fitriah Khoirunnisa ◽  
Eka Putra Ramdhani
Keyword(s):  
Food Products ◽  
Public Understanding ◽  
Wood Preservatives ◽  
Food Preservatives ◽  
Know How ◽  
Cleaning Agents

ABSTRACTBorax and formalin are wood preservatives, cleaning agents, antiseptics but are not intended for food. Based on data from BPOM, currently borax and formalin are used by some traders as food preservatives. The Problems faced by the community are: 1) there are food products that use borax and formaln, 2) people don’t know how to identify preservatives contained in food, 3) people don’t know the dangers of preservatives to health. The purpose of this activity are: 1) Giving education about the characteristics of foods containing borax and formalin, 2) training how to identify preservatives `such as borax and formalin using simple methods; 3) determine the percentage of samples containing borax and formalin. The methods used in carrying out this activity are: 1) survey, 2) preparation, 3) socialization, 4) training, 5) evaluation. The results obtained are increased public understanding of the characteristics of foods that contained by borax and formalin, increased skills in identifying borax and formalin using numerical paper and hibiscus paper. From 15 samples tested, there were 2 samples (13.3%) food contained by borax and 6 samples (40%) containing formalin. Keywords: Borax, formalin, foodABSTRAKBoraks dan formalin merupakan bahan pengawet kayu, bahan pembersih, antiseptik tetapi tidak diperuntukkan untuk makanan. Berdasarkan data dari BPOM, saat ini boraks dan formalin digunakan oleh sebagian pedagang sebagai bahan pengawet makanan. Permasalahan yang dihadapi masyarakat yaitu: 1) ada produk pangan yang menggunkan boraks dan formalin, 2) masyarakat belum mengetahui cara identifikasi bahan pengawet yang terdapat dalam makanan, 3) masyarakat belum mengetahui bahaya bahan pengawet terhadap kesehatan. Tujuan dari kegiatan ini yaitu:1) pemberian edukasi mengenai ciri-ciri makanan yang mengandung boraks dan formalin, 2) pelatihan mengidentifikasi bahan pengawet seperti boraks dan formalin dengan menggunakan simple methods; 3) mengetahui persentase sampel yang mengadung boraks dan formalin. Metode yang digunakan dalam pelaksanaan kegiatan ini yaitu: 1) survei, 2) persiapan, 3) sosialisasi, 4) pelatihan, 5) evaluasi. Hasil yang diperoleh yaitu meningkatnya pemahaman masyarakat mengenai ciri-ciri makanan yang mengandung boraks dan formalin, meningkatnya keterampilan mengidentifikasi boraks dan formalin dengan menggunakan kertas tumerik dan kertas bunga kembang sepatu. Dari 15 sampel yang di uji, terdapat 2 sampel (13,3%) makanan mengandung boraks dan 6 sampel (40%) mengandung formalin.Kata Kunci: Boraks, formalin, makanan

scholarly journals Secondary Metabolites from Leaves of Polyalthia lateriflora and Their Antimicrobial Activity

2020 ◽  
Vol 11 (3) ◽  
pp. 4353-4358
Author(s):  
Saripah Salbiah Syed Abdul Azziz ◽  
Ahmed Kareem Obaid Aldulaimi ◽  
Saadon Abdulla Aowda ◽  
Yuhanis Mhd Bakri ◽  
Ali Arkan Majhool ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Antimicrobial Activity ◽  
Secondary Metabolites ◽  
Betulinic Acid ◽  
2D Nmr ◽  
Significant Inhibition ◽  
Spectroscopic Techniques ◽  
E Coli ◽  
Phytochemical Components ◽  
Antibacterial Potential

The study aimed to isolate and identify the phytochemical components of Polyalthia lateriflora leaves and evaluate the antimicrobial activity. Six well-known compounds, including three triterpene lupeol (1) betulinic acid (2), β-Sitosterol-β-D-glucoside (3) and three oxoaporphine alkaloids O-methylmoschotaline (4), liriodenine (5) and atherosperminine (6). Structural elucidation of compounds were established through spectroscopic techniques such as 1D and 2D NMR (1H and 13C, DEPT, COSY, NOESY, HMBC, HMQC), IR and LC-MS. The isolated compounds and crude extracted were tested for their antibacterial potential against several microorganisms including P. aeruginosa, E. coli, s, S. aureus, B. subtilis and Saccharomyces cerevisiae and its showed significant inhibition toward the organisms species with different concentration range.

Note. Reaction of Bacteria Associated with Fish Spoilage to Chemical and Physical Stress

2001 ◽  
Vol 7 (5) ◽  
pp. 405-409 ◽  
Author(s):  
R. Kirby ◽  
M. da Silva ◽  
C. Capell ◽  
P. Vaz-Pires ◽  
P. Gibbs ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Synergistic Effect ◽  
High Sensitivity ◽  
Potassium Sorbate ◽  
Bacterial Cells ◽  
Chemical Additives ◽  
Tetrasodium Pyrophosphate ◽  
Chemical Preservative ◽  
Brochothrix Thermosphacta ◽  
Chemical Preservatives

A cocktail made up of six bacteria isolated from fish was subjected to various heats (30 °C and 60 °C, 20 s) and chemical preservative stresses, alone and in combination. The chemical preservatives tested were potassium sorbate (PS, 1%), trisodium phosphate (TSP, 10%) and tetrasodium pyrophosphate (TSPP, 3%). Heating the bacteria at 60 °C for 20 s resulted in an average reduction of 2.0 log cfu/mL in the total number. The results showed amarked synergistic effect of heat treatment prior to chemical additives, especially for TSPP and sorbate; no significant effect was evident when chemicals were applied alone. The effect was increased by the application of chemical preservatives, before heating, in the decreasing order TSP, TSPP and sorbate; reductions obtained were more than 5.0, 4.0 and 3.0 log cfu/mL, respectively. The synergistic effect observed was dependent on the type of chemical additives used and also on the order of the treatments. Bacteria identified as Shewanella putrefaciens and Pseudomonas putida were more resistant to heat treatment and Brochothrix thermosphacta and Lactobacillus plantarum were more resistant to TSP treatment. These bacteria in the cocktail showed high sensitivity to combined TSP/heat treatment; bacterial cells identified as Enterobacter spp. were the most resistant to this treatment.

Evaluation of Synergistic Antibacterial Effect of Combined Scrophularia striata Extract and Antibiotics Against Pseudomonas aeruginosa and Methicillin -Resistant Staphylococcus aureus

2021 ◽  
Vol 30 (2) ◽  
pp. 219-224
Author(s):  
Pari Tamri ◽  
Shabnam Pourmoslemi ◽  
Shirin Moradkhani ◽  
Sahar Foroughinia
Keyword(s):  
Staphylococcus Aureus ◽  
Antibacterial Activity ◽  
Synergistic Effect ◽  
Methicillin Resistant Staphylococcus Aureus ◽  
Folk Medicine ◽  
Additive Effects ◽  
Methicillin Resistant ◽  
Microdilution Method ◽  
Scrophularia Striata ◽  
New Compounds

Scrophularia. striata from Scrophulariacea family has been used in Iranian folk medicine for the treatment of infectious diseases. In this study we evaluated the synergistic effect of S. striata   hydroalcoholic extract (SSE) and commercially available antibiotics against P. aeroginosa and Methicillin- resistant Staphylococcus aureus (MRSA). The resazurin-based microdilution method was used to determine the minimum inhibitory concentration (MIC) values of plan extract and standard antibiotics. The interaction between standard antibiotics and SSE was evaluated by using checkerboard method. The results of this study revealed that SSE enhance the antibacterial activity of antibiotics. The combination of SSE and Vancomycin had synergistic to additive effects against MRSA.  SSE in combination with Gentamicin had synergistic to additive effects against P. aeruginosa. The interaction between Ceftazidime and SSE was additive against P. aeruginosa.  The best result was the synergistic effect between SSE and Piperacillin-Tazobactam against P. aeruginosa. In conclusion the results of this research indicated that S. striata has the potential to enhance the antibacterial activity of antibiotics and could be a source to the designing new compounds with synergistic effect in combination with standard antibiotics.

scholarly journals Effects of Essential Oils on Escherichia coli Inactivation in Cheese as Described by Meta-Regression Modelling

Foods ◽  
2020 ◽  
Vol 9 (6) ◽  
pp. 716
Author(s):  
Beatriz Nunes Silva ◽  
Vasco Cadavez ◽  
José António Teixeira ◽  
Ursula Gonzales-Barron
Keyword(s):  
Escherichia Coli ◽  
Essential Oils ◽  
Meta Analysis ◽  
Inhibitory Effects ◽  
Food Preservatives ◽  
E Coli ◽  
Log Reduction ◽  
Bactericidal Properties ◽  
Study Characteristics ◽  
Meta Regression

The growing intention to replace chemical food preservatives with plant-based antimicrobials that pose lower risks to human health has produced numerous studies describing the bactericidal properties of biopreservatives such as essential oils (EOs) in a variety of products, including cheese. This study aimed to perform a meta-analysis of literature data that could summarize the inactivation of Escherichia coli in cheese achieved by added EOs; and compare its inhibitory effectiveness by application method, antimicrobial concentration, and specific antimicrobials. After a systematic review, 362 observations on log reduction data and study characteristics were extracted from 16 studies. The meta-regression model suggested that pathogenic E. coli is more resistant to EO action than the non-pathogenic type (p < 0.0001), although in both cases the higher the EO dose, the greater the mean log reduction achieved (p < 0.0001). It also showed that, among the factual application methods, EOs’ incorporation in films render a steadier inactivation (p < 0.0001) than when directly applied to milk or smeared on cheese surface. Lemon balm, sage, shallot, and anise EOs showed the best inhibitory outcomes against the pathogen. The model also revealed the inadequacy of inoculating antimicrobials in cheese purposely grated for performing challenge studies, as this non-realistic application overestimates (p < 0.0001) the inhibitory effects of EOs.

scholarly journals A New 3-Prenyl-2-flavene and Other Extractives from Baphia massaiensis and Their Antimicrobial Activities

2018 ◽  
Vol 13 (4) ◽  
pp. 1934578X1801300 ◽  
Author(s):  
Ngonye Keroletswe ◽  
Runner R. T. Majinda ◽  
Ishmael B. Masesane
Keyword(s):  
Escherichia Coli ◽  
2D Nmr ◽  
Antimicrobial Activities ◽  
Spectroscopic Techniques ◽  
Good Activity ◽  
Gram Negative ◽  
E Coli ◽  
Chromatographic Techniques ◽  
Inhibition Zones ◽  
First Time

One new 3-prenyl-2-flavene, named baphiflavene A, 1, and eleven known compounds, 2-12, were isolated and reported for the first time from Baphia massaiensis using several chromatographic techniques. Their structures were elucidated using different spectroscopic techniques; 1D and 2D-NMR, HRMS, GC-MS, UV/Vis, FTIR and by comparison with literature data. The isolates were tested against Staphylococcus aureus, Bacillus subtilis, Pseudomonas aeruginosa, Escherichia coli and Candida albicans to establish their preliminary antimicrobial activities. The results revealed that compound 1 had moderate activities against both Gram positive ( B. subtilis and S. aureus) and Gram negative ( E. coli and P. aeruginosa) bacteria, and good activity against C. albicans with inhibition zones of 10–23 mm (compared to 19 mm for chloramphenicol and miconazole standards). To the best of our knowledge, this is the first phytochemical work reported on Baphia massaiensis.

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