Action des acides hydroxycinnamiques libres et estérifiés sur la croissance des bactéries lactiques

Salih, A. G.; Quérè, J.-M. Le; Drilleau, Jean‐François

doi:10.3166/sda.20.537-560

Cited by 24 publications

(13 citation statements)

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“…It was described earlier that the hydroxyl group (bound to a benzene ring) is important for the activities of some antimicrobial compounds and that these activities are enhanced by the presence of ␣-␤ double bonds (3,11,17,20). Salih et al (19) showed that hydroxycinnamic acids showed antimicrobial activities even though their esters were not active. The synergistic activity between carvacrol and cymene has been described previously (27).…”

Section: Discussionmentioning

confidence: 99%

The Phenolic Hydroxyl Group of Carvacrol Is Essential for Action against the Food-Borne Pathogen Bacillus cereus

Ultee¹,

Bennik²,

Moezelaar³

2002

Appl Environ Microbiol

1,395

899

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The natural antimicrobial compound carvacrol shows a high preference for hydrophobic phases. The partition coefficients of carvacrol in both octanol-water and liposome-buffer phases were determined (3.64 and 3.26, respectively). Addition of carvacrol to a liposomal suspension resulted in an expansion of the liposomal membrane. Maximum expansion was observed after the addition of 0.50 mol of carvacrol/mg of L-␣-phosphatidylethanolamine. Cymene, a biological precursor of carvacrol which lacks a hydroxyl group, was found to have a higher preference for liposomal membranes, thereby causing more expansion. The effect of cymene on the membrane potential was less pronounced than the effect of carvacrol. The pH gradient and ATP pools were not affected by cymene. Measurement of the antimicrobial activities of compounds similar to carvacrol (e.g., thymol, cymene, menthol, and carvacrol methyl ester) showed that the hydroxyl group of this compound and the presence of a system of delocalized electrons are important for the antimicrobial activity of carvacrol. Based on this study, we hypothesize that carvacrol destabilizes the cytoplasmic membrane and, in addition, acts as a proton exchanger, thereby reducing the pH gradient across the cytoplasmic membrane. The resulting collapse of the proton motive force and depletion of the ATP pool eventually lead to cell death.There is increasing interest in the use of plant-derived antimicrobial compounds as natural preservatives for foods. An example of such a natural antimicrobial compound is carvacrol, which is present in the essential oil fractions of oreganum (60 to 70% carvacrol) and thyme (45% carvacrol) (1, 13). While inhibition of the growth of several pathogens by carvacrol has been reported in various articles (6,10,12,23), none of these articles has addressed the mode of action of carvacrol. Using the spore-forming, food-borne pathogen Bacillus cereus as a model organism, it has been shown that exposure of vegetative cells to carvacrol concentrations up to 1 mM leads to an extension of the lag phase, a lower maximum specific growth rate, and a lower final population density (24). At concentrations above 1 mM, the viability of B. cereus is decreased exponentially. At the same time, increases in the membrane fluidity and leakage of protons and potassium ions are observed, leading to a decrease in the pH gradient across the cytoplasmic membrane (⌬pH), a collapse of the membrane potential (⌬), and the inhibition of ATP synthesis. Finally, these events are followed by cell death (25,26). Leakage of essential ions during exposure to antimicrobial compounds is often observed in microorganisms (5,8,21,22,28). However, for many compounds, the underlying mechanism of this leakage is not known. The present study with carvacrol gives insight into the mode of action of this compound. Due to its hydrophobic character and the observed effects on cells of B. cereus (24-26), accumulation of carvacrol in the membrane is expected. The partition behavior of carvacrol in both the octanolwater a...

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Section: Discussionmentioning

confidence: 99%

The Phenolic Hydroxyl Group of Carvacrol Is Essential for Action against the Food-Borne Pathogen Bacillus cereus

Ultee¹,

Bennik²,

Moezelaar³

2002

Appl Environ Microbiol

1,395

899

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“…In contrast, the esters of this acid, as well as the non-phenolic acid, quinnic acid, do not affect growth of Lb. plantarum (Salih, Le Quéré, & Drilleau, 2000). Moreover, it has been found that, in a synthetic laboratory environment, the concentration of these compounds can have a critical effect, since the bacteria can tolerate and also metabolize concentrations between 100 and 250 mg/l, which could possibly explain the beneficial effect of these compounds on growth.…”

Section: Interactions Between Phenolic Compounds and Wine Lactic Acidmentioning

confidence: 98%

Potential of phenolic compounds for controlling lactic acid bacteria growth in wine

et al. 2008

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“…In another study, Rozès and Peres [26] observed that caffeic and ferulic acids negatively affected the growth of L. plantarum and increased the proportion of unsaturated fatty acids of the cell membrane. Salih et al [27] studied the inhibitory effect of hydroxycinnamic acids towards O. oeni and L. plantarum and found a strong decrease in the growth rate and biomass production in O. oeni but only a growth rate decrease was observed in L. plantarum. Ferulic acid had the strongest effect, followed by p-coumaric and caffeic acids.…”

Section: Influence Of Phenolic Compounds On the Growth Of Lactic Acidmentioning

confidence: 99%

Wine Phenolic Compounds: Antimicrobial Properties against Yeasts, Lactic Acid and Acetic Acid Bacteria

et al. 2017

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Abstract:Microorganisms play an important role in the conversion of grape juice into wine. Yeasts belonging the genus Saccharomyces are mainly responsible for the production of ethanol, but members of other genera are known as producers of off-flavors, e.g., volatile phenols. Lactic acid and acetic acid bacteria also occur regularly in must and wine. They are mostly undesirable due to their capacity to produce wine-spoiling compounds (acetic acid, biogenic amines, N-heterocycles, diacetyl, etc.). In conventional winemaking, additions of sulfite or lysozyme are used to inhibit growth of spoilage microorganisms. However, there is increasing concern about the health risks connected with these enological additives and high interest in finding alternatives. Phenols are naturally occurring compounds in grapes and wine and are well known for their antimicrobial and health-promoting activities. In this study, we tested a selection of phenolic compounds for their effect on growth and viability of wine-associated yeasts and bacteria. Our investigations confirmed the antimicrobial activities of ferulic acid and resveratrol described in previous studies. In addition, we found syringaldehyde highly efficient against wine-spoiling bacteria at concentrations of 250-1000 µg/mL. The promising bioactive activities of this aromatic aldehyde and its potential for winemaking deserves further research.

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Action des acides hydroxycinnamiques libres et estérifiés sur la croissance des bactéries lactiques

Cited by 24 publications

References 0 publications

The Phenolic Hydroxyl Group of Carvacrol Is Essential for Action against the Food-Borne Pathogen Bacillus cereus

The Phenolic Hydroxyl Group of Carvacrol Is Essential for Action against the Food-Borne Pathogen Bacillus cereus

Potential of phenolic compounds for controlling lactic acid bacteria growth in wine

Wine Phenolic Compounds: Antimicrobial Properties against Yeasts, Lactic Acid and Acetic Acid Bacteria

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