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Wu H, Liu Z, Zhang Y, Gao B, Li Y, He X, Sun J, Choe U, Chen P, Blaustein RA, Yu L. Chemical Composition of Turmeric ( Curcuma longa L.) Ethanol Extract and Its Antimicrobial Activities and Free Radical Scavenging Capacities. Foods 2024; 13:1550. [PMID: 38790848 PMCID: PMC11121704 DOI: 10.3390/foods13101550] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2024] [Revised: 05/07/2024] [Accepted: 05/10/2024] [Indexed: 05/26/2024] Open
Abstract
Turmeric (Curcuma longa L.) is a perennial tuberous plant from the genus Curcuma (Zingiberaceae) and has been widely used in foods for thousands of years. The present study examined the ethanol extract of turmeric for its chemical composition, antimicrobial activity, and free radical scavenging properties. UHPLC-MS/MS analysis tentatively identified eight compounds in the turmeric extract. Potential antimicrobial effects of 0.1, 1.0, and 10 mg turmeric equivalents (TE)/mL were evaluated in vitro against a variety of Gram-negative bacteria (i.e., Escherichia coli, Klebsiella pneumoniae, and Pseudomonas sp.) and Gram-positive bacteria (i.e., Enterococcus faecalis, Listeria innocua, and Staphylococcus aureus). Concentrations of 0.1 and 1.0 mg TE/mL inhibited the growth of S. aureus and significantly suppressed that of Pseudomonas sp., E. faecalis, and L. innocua. The growth of all strains, including E. coli, was inhibited by 10 mg TE/mL. Moreover, free radical scavenging capacities were determined using HO●, ABTS●+, and DPPH● (HOSC, ABTS, and RDSC, respectively) radicals. The turmeric ethanol extract had a TPC value of 27.12 mg GAE/g, together with HOSC, RDSC, and ABTS values of 1524.59, 56.38, and 1.70 μmol TE/g, respectively. Our results suggest that turmeric extract has potential applications for use in functional foods to reduce microbial burdens and oxidative stress-related health problems.
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Affiliation(s)
- Huan Wu
- Key Laboratory of Xin’an Medicine, Ministry of Education, Anhui University of Chinese Medicine, Hefei 230038, China
- Department of Nutrition and Food Science, University of Maryland, College Park, MD 20742, USA; (Z.L.); (Y.L.); (U.C.); (R.A.B.); (L.Y.)
| | - Zhihao Liu
- Department of Nutrition and Food Science, University of Maryland, College Park, MD 20742, USA; (Z.L.); (Y.L.); (U.C.); (R.A.B.); (L.Y.)
- Methods and Application of Food Composition Laboratory, Beltsville Human Nutrition Research Center, Agricultural Research Service, United States Department of Agriculture, Beltsville, MD 20705, USA; (J.S.); (P.C.)
| | - Yaqiong Zhang
- Institute of Food and Nutraceutical Science, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China; (Y.Z.); (B.G.)
| | - Boyan Gao
- Institute of Food and Nutraceutical Science, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China; (Y.Z.); (B.G.)
| | - Yanfang Li
- Department of Nutrition and Food Science, University of Maryland, College Park, MD 20742, USA; (Z.L.); (Y.L.); (U.C.); (R.A.B.); (L.Y.)
| | - Xiaohua He
- Western Regional Research Center, Agricultural Research Service, United States Department of Agriculture, Albany, CA 94710, USA;
| | - Jianghao Sun
- Methods and Application of Food Composition Laboratory, Beltsville Human Nutrition Research Center, Agricultural Research Service, United States Department of Agriculture, Beltsville, MD 20705, USA; (J.S.); (P.C.)
| | - Uyory Choe
- Department of Nutrition and Food Science, University of Maryland, College Park, MD 20742, USA; (Z.L.); (Y.L.); (U.C.); (R.A.B.); (L.Y.)
| | - Pei Chen
- Methods and Application of Food Composition Laboratory, Beltsville Human Nutrition Research Center, Agricultural Research Service, United States Department of Agriculture, Beltsville, MD 20705, USA; (J.S.); (P.C.)
| | - Ryan A. Blaustein
- Department of Nutrition and Food Science, University of Maryland, College Park, MD 20742, USA; (Z.L.); (Y.L.); (U.C.); (R.A.B.); (L.Y.)
| | - Liangli Yu
- Department of Nutrition and Food Science, University of Maryland, College Park, MD 20742, USA; (Z.L.); (Y.L.); (U.C.); (R.A.B.); (L.Y.)
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Freitas PAV, Martín-Pérez L, Gil-Guillén I, González-Martínez C, Chiralt A. Subcritical Water Extraction for Valorisation of Almond Skin from Almond Industrial Processing. Foods 2023; 12:3759. [PMID: 37893652 PMCID: PMC10606440 DOI: 10.3390/foods12203759] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2023] [Revised: 10/06/2023] [Accepted: 10/09/2023] [Indexed: 10/29/2023] Open
Abstract
Almond skin (AS) is an agro-industrial residue from almond processing that has a high potential for valorisation. In this study, subcritical water extraction (SWE) was applied at two temperatures (160 and 180 °C) to obtain phenolic-rich extracts (water-soluble fraction) and cellulose fibres (insoluble fraction) from AS. The extraction conditions affected the composition and properties of both valorised fractions. The dry extracts obtained at 180 °C were richer in phenolics (161 vs. 101 mg GAE. g-1 defatted almond skin (DAS)), with greater antioxidant potential (1.063 vs. 1.490 mg DAS.mg-1 DPPH) and showed greater antibacterial effect (lower MIC values) against L. innocua (34 vs. 90 mg·mL-1) and E. coli (48 vs. 90 mg·mL-1) than those obtained at 160 °C, despite the lower total solid yield (21 vs. 29%) obtained in the SWE process. The purification of cellulose from the SWE residues, using hydrogen peroxide (H2O2), revealed that AS is not a good source of cellulose material since the bleached fractions showed low yields (20-21%) and low cellulose purity (40-50%), even after four bleaching cycles (1 h) at pH 12 and 8% H2O2. Nevertheless, the application of a green, scalable, and toxic solvent-free SWE process was highly useful for obtaining AS bioactive extracts for different food, cosmetic, or pharmaceutical applications.
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Affiliation(s)
- Pedro A. V. Freitas
- Institute of Food Engineering FoodUPV, Universitat Poltècnica de València, 46022 Valencia, Spain
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Heydari-Majd M, Shadan MR, Rezaeinia H, Ghorani B, Bameri F, Sarabandi K, Khoshabi F. Electrospun plant protein-based nanofibers loaded with sakacin as a promising bacteriocin source for active packaging against Listeria monocytogenes in quail breast. Int J Food Microbiol 2023; 391-393:110143. [PMID: 36863307 DOI: 10.1016/j.ijfoodmicro.2023.110143] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2022] [Revised: 02/13/2023] [Accepted: 02/14/2023] [Indexed: 02/26/2023]
Abstract
The main objective of this study was to fabricate nanofibers from zein incorporated with two concentrations of sakacin (9 and 18 AU/mL) with anti-Listeria properties by electrospinning technique. The efficacies of the resulting active nanofibers against L. innocua, in quail breast during 24 days of refrigerated storage (4 ± 1 °C) were evaluated. The minimum inhibitory concentration (MIC) of bacteriocin against L. innocua was approximate 9 AU/mL. Fourier-transform infrared spectra of bacteriocin-loaded nanofibers indicated characteristic peaks of zein and sakacin and that the nanofibers showed an encapsulation efficiency close to 91.5 %. The thermal stability of sakacin increased by electrospinning. Scanning electron microscopy images showed that nanofibers prepared from electrospinning zein/sakacin solutions exhibited smooth and continuous nanofibers with no defects with an average diameter between 236 and 275 nm. The presence of sakacin led to decreased contact angle properties. Nanofibers with 18 AU/mL sakacin exhibited the highest zone of inhibition of 226.14 ± 8.05 mm. The lowest L. innocua (6.1 logs CFU/cm2) growth after 24 days at 4 °C were obtained in quail breast wrapped with zein containing 18 AU/mL sakacin. The results demonstrate an outlook for the potential use of zein nanofibers containing sakacin to reduce L. innocua contamination in ready-to-eat (RTE) products.
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Affiliation(s)
- Mojtaba Heydari-Majd
- Department of Nutrition, Research Centre for Clinical Immunology, Zahedan University of Medical Sciences, Zahedan, Iran
| | - Mohammad Reza Shadan
- Department of Nutrition, Research Centre for Clinical Immunology, Zahedan University of Medical Sciences, Zahedan, Iran.
| | - Hassan Rezaeinia
- Department of Food Nanotechnology, Research Institute of Food Science and Technology (RIFST), Km 12 Mashhad-Quchan Highway, P.O. Box: 91895/157/356, Mashhad, Iran.
| | - Behrouz Ghorani
- Department of Food Nanotechnology, Research Institute of Food Science and Technology (RIFST), Km 12 Mashhad-Quchan Highway, P.O. Box: 91895/157/356, Mashhad, Iran
| | - Fereshteh Bameri
- Department of Food Science and Technology, Zabol University, Zabol, Iran
| | - Khashayar Sarabandi
- Department of Nutrition, Research Centre for Clinical Immunology, Zahedan University of Medical Sciences, Zahedan, Iran
| | - Fahimeh Khoshabi
- Department of Nutrition Sciences, School of Public Health, Zabol University of Medical Sciences and Health Services, Zabol, Iran
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Inanoglu S, Barbosa-Cánovas GV, Sablani SS, Zhu MJ, Keener L, Tang J. High-pressure pasteurization of low-acid chilled ready-to-eat food. Compr Rev Food Sci Food Saf 2022; 21:4939-4970. [PMID: 36329575 DOI: 10.1111/1541-4337.13058] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2022] [Revised: 07/31/2022] [Accepted: 09/08/2022] [Indexed: 11/06/2022]
Abstract
The working population growth have created greater consumer demand for ready-to-eat (RTE) foods. Pasteurization is one of the most common preservation methods for commercial production of low-acid RTE cold-chain products. Proper selection of a pasteurization method plays an important role not only in ensuring microbial safety but also in maintaining food quality during storage. Better retention of flavor, color, appearance, and nutritional value of RTE products is one of the reasons for the food industry to adopt novel technologies such as high-pressure processing (HPP) as a substitute or complementary technology for thermal pasteurization. HPP has been used industrially for the pasteurization of high-acid RTE products. Yet, this method is not commonly used for pasteurization of low-acid RTE food products, due primarily to the need of additional heating to thermally inactivate spores, coupled with relatively long treatment times resulting in high processing costs. Practical Application: Food companies would like to adopt novel technologies such as HPP instead of using conventional thermal processes, yet there is a lack of information on spoilage and the shelf-life of pasteurized low-acid RTE foods (by different novel pasteurization methods including HPP) in cold storage. This article provides an overview of the microbial concerns and related regulatory guidelines for the pasteurization of low-acid RTE foods and summarizes the effects of HPP in terms of microbiology (both pathogens and spoilage microorganisms), quality, and shelf-life on low-acid RTE foods. This review also includes the most recent research articles regarding a comparison between HPP pasteurization and thermal pasteurization treatments and the limitations of HPP for low-acid chilled RTE foods.
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Affiliation(s)
- Sumeyye Inanoglu
- Department of Biological Systems Engineering, Washington State University, Pullman, Washington, USA
| | - Gustavo V Barbosa-Cánovas
- Department of Biological Systems Engineering, Washington State University, Pullman, Washington, USA.,Center for Nonthermal Processing of Food, Washington State University, Pullman, Washington, USA
| | - Shyam S Sablani
- Department of Biological Systems Engineering, Washington State University, Pullman, Washington, USA
| | - Mei-Jun Zhu
- School of Food Science, Washington State University, Pullman, Washington, USA
| | - Larry Keener
- International Product Safety Consultants, Seattle, Washington, USA
| | - Juming Tang
- Department of Biological Systems Engineering, Washington State University, Pullman, Washington, USA
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Mafuna T, Matle I, Magwedere K, Pierneef RE, Reva ON. Comparative Genomics of Listeria Species Recovered from Meat and Food Processing Facilities. Microbiol Spectr 2022; 10:e0118922. [PMID: 36066257 PMCID: PMC9604131 DOI: 10.1128/spectrum.01189-22] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2022] [Accepted: 08/12/2022] [Indexed: 12/30/2022] Open
Abstract
Listeria species (spp.) are contaminants that can survive in food, on equipment, and on food processing premises if appropriate hygiene measures are not used. Homologous stress tolerance genes, virulence gene clusters such as the prfA cluster, and clusters of internalin genes that contribute to the pathogenic potential of the strains can be carried by both pathogenic and nonpathogenic Listeria spp. To enhance understanding of the genome evolution of virulence and virulence-associated properties, a comparative genome approach was used to analyze 41 genome sequences belonging to L. innocua and L. welshimeri isolated from food and food processing facilities. Genetic determinants responsible for disinfectant and stress tolerance were identified, including the efflux cassette bcrABC and Tn6188_qac_1 disinfectant resistance determinant, and stress survival islets. These disinfectant-resistant genes were more frequently found in L. innocua (12%) than in L. welshimeri (2%). Several isolates representing the presumed nonpathogenic L. innocua still carried virulence-associated genes, including LGI2, LGI3, LIPI-3, and LIPI-4 which were absent in all L. welshimeri isolates. The mobile genetic elements identified were plasmids (pLGUG1 and J1776) and prophages (PHAGE_Lister_vB_LmoS_188, PHAGE_Lister_LP_030_3, PHAGE_Lister_A118, PHAGE_Lister_B054, and PHAGE_Lister_vB_LmoS_293). The results suggest that the presumed nonpathogenic isolates especially L. innocua can carry genes relevant to the strain's virulence and stress tolerance in the food and food processing facilities. IMPORTANCE This study provides genomic insights into the recently expanded genus in order to gain valuable information about the evolution of the virulence and stress tolerance properties of the genus Listeria and the distribution of these genetic elements pertinent to the pathogenic potential across Listeria spp. and clonal lineages in South Africa (SA).
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Affiliation(s)
- T. Mafuna
- Department of Biochemistry, University of Johannesburg, Auckland Park, South Africa
- Biotechnology Platform, Agricultural Research Council, Onderstepoort, South Africa
| | - I. Matle
- Bacteriology Division, Agricultural Research Council, Onderstepoort Veterinary Research, Onderstepoort, South Africa
| | - K. Magwedere
- Directorate of Veterinary Public Health, Department of Agriculture, Land Reform and Rural Development, Pretoria, South Africa
| | - R. E. Pierneef
- Biotechnology Platform, Agricultural Research Council, Onderstepoort, South Africa
| | - O. N. Reva
- Centre for Bioinformatics and Computational Biology, Department of Biochemistry, Genetics and Microbiology, University of Pretoria, Pretoria, South Africa
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Vidovic S, Paturi G, Gupta S, Fletcher GC. Lifestyle of Listeria monocytogenes and food safety: Emerging listericidal technologies in the food industry. Crit Rev Food Sci Nutr 2022; 64:1817-1835. [PMID: 36062812 DOI: 10.1080/10408398.2022.2119205] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Listeria monocytogenes, a causative agent of listeriosis, is a major foodborne pathogen. Among pathogens, L. monocytogenes stands out for its unique ecological and physiological characteristics. This distinct lifestyle of L. monocytogenes has a significant impact on food safety and public health, mainly through the ability of this pathogen to multiply at refrigeration temperature and to persist in the food processing environment. Due to a combination of these characteristics and emerging trends in consumer preference for ready-to-eat and minimally processed food, there is a need to develop effective and sustainable approaches to control contamination of food products with L. monocytogenes. Implementation of an efficient and reliable control strategy for L. monocytogenes must first address the problem of cross-contamination. Besides the preventive control strategies, cross-contamination may be addressed with the introduction of emerging post packaging non-thermal or thermal hurdles that can ensure delivery of a listericidal step in a packed product without interfering with the organoleptic characteristics of a food product. This review aims to present the most relevant findings underlying the distinct lifestyle of L. monocytogenes and its impact on food safety. We also discuss emerging food decontamination technologies that can be used to better control L. monocytogenes.
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Affiliation(s)
- Sinisa Vidovic
- Food Safety Preservation Team, The New Zealand Institute for Plant and Food Research Limited, Auckland, New Zealand
| | - Gunaranjan Paturi
- Food Safety Preservation Team, The New Zealand Institute for Plant and Food Research Limited, Auckland, New Zealand
| | - Sravani Gupta
- Food Safety Preservation Team, The New Zealand Institute for Plant and Food Research Limited, Auckland, New Zealand
| | - Graham C Fletcher
- Food Safety Preservation Team, The New Zealand Institute for Plant and Food Research Limited, Auckland, New Zealand
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Huang K, Yi J, Young GM, Nitin N. Cell-based carriers incorporated antimicrobial coatings on diverse food contact surfaces for preventing cross-contamination of fresh produce. Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108700] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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Bellich B, Janež N, Sterniša M, Klančnik A, Ravenscroft N, Rizzo R, Sabotič J, Cescutti P. Characterisation of a new cell wall teichoic acid produced by Listeria innocua ŽM39 and analysis of its biosynthesis genes. Carbohydr Res 2021; 511:108499. [PMID: 35007911 DOI: 10.1016/j.carres.2021.108499] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2021] [Revised: 12/26/2021] [Accepted: 12/28/2021] [Indexed: 01/14/2023]
Abstract
Listeria innocua is genetically closely related to the foodborne human pathogen Listeria monocytogenes. However, as most L. innocua strains are non-pathogenic, it has been proposed as a surrogate organism for determining the efficacy of antimicrobial strategies against L. monocytogenes. Teichoic acids are one of the three major cell wall components of Listeria, along with the peptidoglycan backbone and cell wall-associated proteins. The polymeric teichoic acids make up the majority of cell wall carbohydrates; the type of teichoic acids directly attached to the peptidoglycan are termed wall teichoic acids (WTAs). WTAs play vital physiological roles, are important virulence factors, antigenic determinants, and phage-binding ligands. The structures of the various WTAs of L. monocytogenes are well known, whereas those of L. innocua are not. In the present study, the WTA structure of L. innocua ŽM39 was determined mainly by 1D and 2D NMR spectroscopy and it was found to be the following: [→4)-[α-D-GlcpNAc-(1→3)]-β-D-GlcpNAc-(1→4)-D-Rbo-(1P→]n This structure is new with respect to all currently known Listeria WTAs and it shares structural similarities with type II WTA serovar 6a. In addition, the genome of strain L. innocua ŽM39 was sequenced and the majority of putative WTA synthesis genes were identified.
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Affiliation(s)
- Barbara Bellich
- Department of Life Sciences, University of Trieste, via L. Giorgieri 1, Bdg. C11, 34127, Trieste, Italy
| | - Nika Janež
- Department of Biotechnology, Jožef Stefan Institute, Ljubljana, Slovenia
| | - Meta Sterniša
- Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Slovenia
| | - Anja Klančnik
- Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Slovenia
| | - Neil Ravenscroft
- Department of Chemistry, University of Cape Town, Rondebosch, 7701, South Africa
| | - Roberto Rizzo
- Department of Life Sciences, University of Trieste, via L. Giorgieri 1, Bdg. C11, 34127, Trieste, Italy
| | - Jerica Sabotič
- Department of Biotechnology, Jožef Stefan Institute, Ljubljana, Slovenia.
| | - Paola Cescutti
- Department of Life Sciences, University of Trieste, via L. Giorgieri 1, Bdg. C11, 34127, Trieste, Italy.
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Tatarko M, Spagnolo S, Oravczová V, Süle J, Hun M, Hucker A, Hianik T. Changes of Viscoelastic Properties of Aptamer-Based Sensing Layers Following Interaction with Listeria innocua. SENSORS (BASEL, SWITZERLAND) 2021; 21:5585. [PMID: 34451028 PMCID: PMC8402281 DOI: 10.3390/s21165585] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/22/2021] [Revised: 08/13/2021] [Accepted: 08/18/2021] [Indexed: 02/06/2023]
Abstract
A multiharmonic quartz crystal microbalance (QCM) has been applied to study the viscoelastic properties of the aptamer-based sensing layers at the surface of a QCM transducer covered by neutravidin following interaction with bacteria Listeria innocua. Addition of bacteria in the concentration range 5 × 103-106 CFU/mL resulted in a decrease of resonant frequency and in an increase of dissipation. The frequency decrease has been lower than one would expect considering the dimension of the bacteria. This can be caused by lower penetration depth of the acoustics wave (approximately 120 nm) in comparison with the thickness of the bacterial layer (approximately 500 nm). Addition of E. coli at the surface of neutravidin as well as aptamer layers did not result in significant changes in frequency and dissipation. Using the Kelvin-Voight model the analysis of the viscoelastic properties of the sensing layers was performed and several parameters such as penetration depth, Γ, viscosity coefficient, η, and shear modulus, μ, were determined following various modifications of QCM transducer. The penetration depth decreased following adsorption of the neutravidin layer, which is evidence of the formation of a rigid protein structure. This value did not change significantly following adsorption of aptamers and Listeria innocua. Viscosity coefficient was higher for the neutravidin layer in comparison with the naked QCM transducer in a buffer. However, a further increase of viscosity coefficient took place following attachment of aptamers suggesting their softer structure. The interaction of Listeria innocua with the aptamer layer resulted in slight decrease of viscosity coefficient. The shearing modulus increased for the neutravidin layer and decreased following aptamer adsorption, while a slight increase of µ was observed after the addition of Listeria innocua.
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Affiliation(s)
- Marek Tatarko
- Department of Nuclear Physics and Biophysics, Faculty of Mathematics, Physics and Informatics, Comenius University in Bratislava, Mlynská dolina F1, 842 48 Bratislava, Slovakia; (M.T.); (S.S.); (V.O.)
| | - Sandro Spagnolo
- Department of Nuclear Physics and Biophysics, Faculty of Mathematics, Physics and Informatics, Comenius University in Bratislava, Mlynská dolina F1, 842 48 Bratislava, Slovakia; (M.T.); (S.S.); (V.O.)
| | - Veronika Oravczová
- Department of Nuclear Physics and Biophysics, Faculty of Mathematics, Physics and Informatics, Comenius University in Bratislava, Mlynská dolina F1, 842 48 Bratislava, Slovakia; (M.T.); (S.S.); (V.O.)
| | - Judit Süle
- Hungarian Dairy Research Institute Ltd., 9200 Mosonmagyaróvár, Hungary; (J.S.); (M.H.); (A.H.)
| | - Milan Hun
- Hungarian Dairy Research Institute Ltd., 9200 Mosonmagyaróvár, Hungary; (J.S.); (M.H.); (A.H.)
| | - Attila Hucker
- Hungarian Dairy Research Institute Ltd., 9200 Mosonmagyaróvár, Hungary; (J.S.); (M.H.); (A.H.)
| | - Tibor Hianik
- Department of Nuclear Physics and Biophysics, Faculty of Mathematics, Physics and Informatics, Comenius University in Bratislava, Mlynská dolina F1, 842 48 Bratislava, Slovakia; (M.T.); (S.S.); (V.O.)
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Janež N, Škrlj B, Sterniša M, Klančnik A, Sabotič J. The role of the Listeria monocytogenes surfactome in biofilm formation. Microb Biotechnol 2021; 14:1269-1281. [PMID: 34106516 PMCID: PMC8313260 DOI: 10.1111/1751-7915.13847] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2021] [Revised: 05/12/2021] [Accepted: 05/17/2021] [Indexed: 12/11/2022] Open
Abstract
Listeria monocytogenes is a highly pathogenic foodborne bacterium that is ubiquitous in the natural environment and capable of forming persistent biofilms in food processing environments. This species has a rich repertoire of surface structures that enable it to survive, adapt and persist in various environments and promote biofilm formation. We review current understanding and advances on how L. monocytogenes organizes its surface for biofilm formation on surfaces associated with food processing settings, because they may be an important target for development of novel antibiofilm compounds. A synthesis of the current knowledge on the role of Listeria surfactome, comprising peptidoglycan, teichoic acids and cell wall proteins, during biofilm formation on abiotic surfaces is provided. We consider indications gained from genome-wide studies and discuss surfactome structures with established mechanistic aspects in biofilm formation. Additionally, we look at the analogies to the species L. innocua, which is closely related to L. monocytogenes and often used as its model (surrogate) organism.
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Affiliation(s)
- Nika Janež
- Department of BiotechnologyJožef Stefan InstituteLjubljanaSlovenia
| | - Blaž Škrlj
- Department of Knowledge TechnologiesJožef Stefan InstituteLjubljanaSlovenia
- Jožef Stefan International Postgraduate SchoolLjubljanaSlovenia
| | - Meta Sterniša
- Department of Food Science and TechnologyBiotechnical FacultyUniversity of LjubljanaLjubljanaSlovenia
| | - Anja Klančnik
- Department of Food Science and TechnologyBiotechnical FacultyUniversity of LjubljanaLjubljanaSlovenia
| | - Jerica Sabotič
- Department of BiotechnologyJožef Stefan InstituteLjubljanaSlovenia
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Wine Pomace Product Inhibit Listeria monocytogenes Invasion of Intestinal Cell Lines Caco-2 and SW-480. Foods 2021; 10:foods10071485. [PMID: 34206875 PMCID: PMC8304679 DOI: 10.3390/foods10071485] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2021] [Revised: 06/19/2021] [Accepted: 06/22/2021] [Indexed: 11/17/2022] Open
Abstract
Red wine pomace products (WPP) have antimicrobial activities against human pathogens, and it was suggested that they have a probable anti-Listeria effect. This manuscript evaluates the intestinal cell monolayer invasive capacity of Listeria monocytogenes strains obtained from human, salmon, cheese, and L. innocua treated with two WPP (WPP-N and WPP-C) of different polyphenol contents using Caco-2 and SW480 cells. The invasion was dependent of the cell line, being higher in the SW480 than in the Caco-2 cell line. Human and salmon L. monocytogenes strains caused cell invasion in both cell lines, while cheese and L. innocua did not cause an invasion. The phenolic contents of WPP-N are characterized by high levels of anthocyanin and stilbenes and WPP-C by a high content of phenolic acids. The inhibitory effect of the WPPs was dependent of the strain and of the degree of differentiation of the intestinal cells line. The inhibition of Listeria invasion by WPPs in the SW480 cell line, especially with WPP-C, were higher than the Caco-2 cell line inhibited mainly by WPP-N. This effect is associated with the WPPs’ ability to protect the integrity of the intestinal barrier by modification of the cell–cell junction protein expression. The gene expression of E-cadherin and occludin are involved in the L. monocytogenes invasion of both the Caco-2 and SW480 cell lines, while the gene expression of claudin is only involved in the invasion of SW480. These findings suggest that WPPs have an inhibitory L. monocytogenes invasion effect in gastrointestinal cells lines.
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Tao R, Sedman J, Ismail A. Antimicrobial activity of various essential oils and their application in active packaging of frozen vegetable products. Food Chem 2021; 360:129956. [PMID: 33965713 DOI: 10.1016/j.foodchem.2021.129956] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2020] [Revised: 03/26/2021] [Accepted: 04/23/2021] [Indexed: 11/18/2022]
Abstract
Essential oils (EOs) have potential utility as clean-label food preservatives due to their antimicrobial and antioxidant properties. In this study, various EOs were screened for their antimicrobial activities against Listeria grayi in vitro. The susceptibility of L. monocytogenes to select EOs was compared with that of L. grayi. The effectiveness of the selected EOs in inhibiting the growth of L. grayi on vegetable products was also investigated. The results showed that cinnamon and oregano EOs and carvacrol were effective in the vapor phase in inhibiting the growth of L. grayi as well as L. monocytogenes, with the susceptibility of L. monocytogenes to cinnamon EO being slightly higher than that of L. grayi. The packaging of green peppers with cellulose stickers impregnated with cinnamon EO at 556 μL/Lheadspace reduced the Listeria count to 1 log CFU/g after 2 days of storage as compared to 7.5 log CFU/g for controls.
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Affiliation(s)
- Ran Tao
- Department of Food Science and Agricultural Chemistry, McGill University, Ste. Anne de Bellevue, Québec H9X 3V9, Canada
| | - Jacqueline Sedman
- Department of Food Science and Agricultural Chemistry, McGill University, Ste. Anne de Bellevue, Québec H9X 3V9, Canada
| | - Ashraf Ismail
- Department of Food Science and Agricultural Chemistry, McGill University, Ste. Anne de Bellevue, Québec H9X 3V9, Canada.
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14
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Novickij V, Stanevičienė R, Gruškienė R, Badokas K, Lukša J, Sereikaitė J, Mažeika K, Višniakov N, Novickij J, Servienė E. Inactivation of Bacteria Using Bioactive Nanoparticles and Alternating Magnetic Fields. NANOMATERIALS 2021; 11:nano11020342. [PMID: 33573001 PMCID: PMC7911490 DOI: 10.3390/nano11020342] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/17/2020] [Revised: 01/18/2021] [Accepted: 01/26/2021] [Indexed: 12/19/2022]
Abstract
Foodborne pathogens are frequently associated with risks and outbreaks of many diseases; therefore, food safety and processing remain a priority to control and minimize these risks. In this work, nisin-loaded magnetic nanoparticles were used and activated by alternating 10 and 125 mT (peak to peak) magnetic fields (AMFs) for biocontrol of bacteria Listeria innocua, a suitable model to study the inactivation of common foodborne pathogen L. monocytogenes. It was shown that L. innocua features high resistance to nisin-based bioactive nanoparticles, however, application of AMFs (15 and 30 min exposure) significantly potentiates the treatment resulting in considerable log reduction of viable cells. The morphological changes and the resulting cellular damage, which was induced by the synergistic treatment, was confirmed using scanning electron microscopy. The thermal effects were also estimated in the study. The results are useful for the development of new methods for treatment of the drug-resistant foodborne pathogens to minimize the risks of invasive infections. The proposed methodology is a contactless alternative to the currently established pulsed-electric field-based treatment in food processing.
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Affiliation(s)
- Vitalij Novickij
- Faculty of Electronics, Vilnius Gediminas Technical University, 03227 Vilnius, Lithuania;
- Correspondence: (V.N.); (E.S.)
| | - Ramunė Stanevičienė
- Laboratory of Genetics, Nature Research Centre, 08412 Vilnius, Lithuania; (R.S.); (J.L.)
| | - Rūta Gruškienė
- Faculty of Fundamental Sciences, Vilnius Gediminas Technical University, 10223 Vilnius, Lithuania; (R.G.); (J.S.)
| | - Kazimieras Badokas
- Institute of Photonics and Nanotechnology, Vilnius University, 10257 Vilnius, Lithuania;
| | - Juliana Lukša
- Laboratory of Genetics, Nature Research Centre, 08412 Vilnius, Lithuania; (R.S.); (J.L.)
| | - Jolanta Sereikaitė
- Faculty of Fundamental Sciences, Vilnius Gediminas Technical University, 10223 Vilnius, Lithuania; (R.G.); (J.S.)
| | - Kęstutis Mažeika
- Center for Physical Sciences and Technology, 02300 Vilnius, Lithuania;
| | - Nikolaj Višniakov
- Faculty of Mechanics, Vilnius Gediminas Technical University, 03224 Vilnius, Lithuania;
| | - Jurij Novickij
- Faculty of Electronics, Vilnius Gediminas Technical University, 03227 Vilnius, Lithuania;
| | - Elena Servienė
- Laboratory of Genetics, Nature Research Centre, 08412 Vilnius, Lithuania; (R.S.); (J.L.)
- Faculty of Fundamental Sciences, Vilnius Gediminas Technical University, 10223 Vilnius, Lithuania; (R.G.); (J.S.)
- Correspondence: (V.N.); (E.S.)
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15
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Impact of high-pressure and microwave-assisted thermal pasteurization on inactivation of Listeria innocua and quality attributes of green beans. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2020.110162] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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