Activity of antibacterial phytochemicals and their potential use as natural food preservatives

Sweet, Ryan; Kroon, Paul A.; Webber, Mark A.

doi:10.1080/10408398.2022.2121255

Cited by 12 publications

(3 citation statements)

References 93 publications

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“…A number of polyphenol-rich plant extracts, including green tea extract, grape seed extract, and pomegranate extract, have already been granted "generally recognized as safe" (GRAS) status, and their potential antimicrobial applications in the food industry have been extensively reviewed [47,48]. The main active ingredients are flavonoids and other natural phenolic compounds.…”

Section: Discussionmentioning

confidence: 99%

Integrated Metabolomic and Transcriptomic Analysis Reveals the Underlying Antibacterial Mechanisms of the Phytonutrient Quercetin-Induced Fatty Acids Alteration in Staphylococcus aureus ATCC 27217

Yuan,

Xun,

Wang

et al. 2024

Molecules

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The utilization of natural products in food preservation represents a promising strategy for the dual benefits of controlling foodborne pathogens and enhancing the nutritional properties of foods. Among the phytonutrients, flavonoids have been shown to exert antibacterial effects by disrupting bacterial cell membrane functionality; however, the underlying molecular mechanisms remain elusive. In this study, we investigated the effect of quercetin on the cell membrane permeability of Staphylococcus aureus ATCC 27217. A combined metabolomic and transcriptomic approach was adopted to examine the regulatory mechanism of quercetin with respect to the fatty acid composition and associated genes. Kinetic analysis and molecular docking simulations were conducted to assess quercetin’s inhibition of β-ketoacyl-acyl carrier protein reductase (FabG), a potential target in the bacterial fatty acid biosynthesis pathway. Metabolomic and transcriptomic results showed that quercetin increased the ratio of unsaturated to saturated fatty acids and the levels of membrane phospholipids. The bacteria reacted to quercetin-induced stress by attempting to enhance fatty acid biosynthesis; however, quercetin directly inhibited FabG activity, thereby disrupting bacterial fatty acid biosynthesis. These findings provide new insights into the mechanism of quercetin’s effects on bacterial cell membranes and suggest potential applications for quercetin in bacterial inhibition.

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Section: Discussionmentioning

confidence: 99%

Integrated Metabolomic and Transcriptomic Analysis Reveals the Underlying Antibacterial Mechanisms of the Phytonutrient Quercetin-Induced Fatty Acids Alteration in Staphylococcus aureus ATCC 27217

Yuan,

Xun,

Wang

et al. 2024

Molecules

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“…Synthetic flavors can also be replaced by more natural ones, which may be isolated from plants or produced by fermentation processes (Bel‐Rhlid et al., 2018). Several natural substances exhibit good antioxidant and/or good antimicrobial activities and may therefore be used to replace synthetic preservatives in foods, such as peptides, essential oils, and various phytochemicals (Bensid et al., 2022; López‐García et al., 2022; Sweet et al., 2022; Valdivieso‐Ugarte et al., 2019). A potential additional advantage of using natural colors, flavors, and preservatives in UPFs is that they may also exhibit beneficial health effects (Kaur et al., 2020; Zhu et al., 2018).…”

Section: Strategies To Redesign Upfs To Make Them Healthier and More ...mentioning

confidence: 99%

Designing healthier and more sustainable ultraprocessed foods

McClements

2024

Comp Rev Food Sci Food Safe

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The food industry has been extremely successful in creating a broad range of delicious, affordable, convenient, and safe food and beverage products. However, many of these products are considered to be ultraprocessed foods (UPFs) that contain ingredients and are processed in a manner that may cause adverse health effects. This review article introduces the concept of UPFs and briefly discusses food products that fall into this category, including beverages, baked goods, snacks, confectionary, prepared meals, dressings, sauces, spreads, and processed meat and meat analogs. It then discusses correlations between consumption levels of UPFs and diet‐related chronic diseases, such as obesity and diabetes. The different reasons for the proposed ability of UPFs to increase the risk of these chronic diseases are then critically assessed, including displacement of whole foods, high energy densities, missing phytochemicals, contamination with packaging chemicals, hyperpalatability, harmful additives, rapid ingestion and digestion, and toxic reaction products. Then, potential strategies to overcome the current problems with UPFs are presented, including reducing energy density, balancing nutritional profile, fortification, increasing satiety response, modulating mastication and digestion, reengineering food structure, and precision processing. The central argument is that it may be possible to reformulate and reengineer many UPFs to improve their healthiness and sustainability, although this still needs to be proved using rigorous scientific studies.

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“…Food preservatives are an important part of food safety production, and the criteria for consumers to assess food safety have evolved from direct physical harm to potential long-term health effects and environmental threats (Erickson and Doyle, 2017;Sweet et al, 2022). However, the harmful effects of chemically synthesized preservatives, including their potential carcinogenicity, teratogenicity, and association with food poisoning incidents, have triggered an urgent need to explore sustainable and e cient alternative solutions to natural food preservatives (Chazelas et al, 2022;Zengin et al, 2011).…”

Section: Introductionmentioning

confidence: 99%

Antibacterial mechanism of rose essential oil against Stenotrophomonas maltophilia, a metabolomic study

Yuan,

Wang,

Liu

et al. 2023

Preprint

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Stenotrophomonas maltophilia (S. maltophilia) is a spoilage microorganism widely distributed vegetables, dairy products, and various environments, and can cause serious foodborne illnesses. Rose essential oil is widely recognized as an exceptional natural antibacterial agent, renowned for its environmentally friendly, safe, and non-toxic properties. In the present study, we conducted a comprehensive analysis to elucidate the inhibition mechanism of rose essential oil against S. maltophilia, encompassing cellular and metabolic levels. The results demonstrated that treatment of cells with rose essential oil resulted in the disruption of cell structure and leakage of cellular contents. Remarkable changes in the morphology of bacterial cells were observed under both scanning electron microscopy and transmission electron microscopy. At the metabolic level, multiple metabolic pathways were disrupted after rose essential oil treatment, including amino acid metabolism, nucleotide metabolism, and aminoacyl tRNA biosynthesis. These results guide the inhibition mechanism of rose essential oil against S. maltophilia and provide some theoretical basis for developing effective essential oil preservatives.

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Activity of antibacterial phytochemicals and their potential use as natural food preservatives

Cited by 12 publications

References 93 publications

Integrated Metabolomic and Transcriptomic Analysis Reveals the Underlying Antibacterial Mechanisms of the Phytonutrient Quercetin-Induced Fatty Acids Alteration in Staphylococcus aureus ATCC 27217

Integrated Metabolomic and Transcriptomic Analysis Reveals the Underlying Antibacterial Mechanisms of the Phytonutrient Quercetin-Induced Fatty Acids Alteration in Staphylococcus aureus ATCC 27217

Designing healthier and more sustainable ultraprocessed foods

Antibacterial mechanism of rose essential oil against Stenotrophomonas maltophilia, a metabolomic study

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