Antibacterial activities of polyphenols against foodborne pathogens and their application as antibacterial agents

Bae, Jae‐Young; Seo, Yeon-Hee; Oh, Se‐Wook

doi:10.1007/s10068-022-01058-3

Cited by 61 publications

(24 citation statements)

References 99 publications

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“…albicans reaches 19.15 ± 0.76, 22.81 ± 0.29, and 20.01 ± 0.36 mm, respectively. This conclusion could be explained by the fact that high polyphenol levels hinder the formation of microbial biofilms, hence decreasing their growth and reproduction . The antimicrobial activity of PPE nanofibers against S.…”

Section: Resultsmentioning

confidence: 99%

“…This conclusion could be explained by the fact that high polyphenol levels hinder the formation of microbial biofilms, hence decreasing their growth and reproduction. 53 The antimicrobial activity of PPE nanofibers against S. aureus is superior to that of E. coli . Wang et al 54 suggested that this may be due to differences in the cell membrane structure of S. aureus and E. coli .…”

Section: Resultsmentioning

confidence: 99%

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Preparation and Characterization of Polycaprolactone (PCL) Antimicrobial Wound Dressing Loaded with Pomegranate Peel Extract

Wang,

Zhou

et al. 2023

ACS Omega

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In recent years, medicinal plant extracts have received remarkable attention due to their wound-healing properties. In this study, polycaprolactone (PCL) electrospun nanofiber membranes incorporated with different concentrations of pomegranate peel extract (PPE) were prepared. The results of the SEM and FTIR experiments demonstrated that the morphology of nanofiber is smooth, fine, and bead-free, and the PPE was well introduced into the nanofiber membranes. Moreover, the outcomes of the mechanical property tests demonstrated that the nanofiber membrane made of PCL and loaded with PPE exhibited remarkable mechanical characteristics, indicating that it could fulfill the essential mechanical requisites for wound dressings. The findings of the in vitro drug release investigations indicated that PPE was instantly released within 20 h and subsequently released gradually over an extended period by the composite nanofiber membranes. Meanwhile, the DPPH radical scavenging test confirmed that the nanofiber membranes loaded with PPE exhibited significant antioxidant properties. Antimicrobial experiments showed higher PPE loading, and the nanofiber membranes showed higher antimicrobial activity against Staphylococcus aureus, Escherichia coli , and Candida albicans. The results of the cellular experiments showed that the composite nanofiber membranes were nontoxic and promoted the proliferation of L929 cells. In summary, electrospun nanofiber membranes loaded with PPE can be used as a wound dressing.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Preparation and Characterization of Polycaprolactone (PCL) Antimicrobial Wound Dressing Loaded with Pomegranate Peel Extract

Wang,

Zhou

et al. 2023

ACS Omega

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“…(2) The antibacterial mechanism in food products Meat products include a high abundance of proteins, lipids, water, and vitamin which are suitable for microbial growth and reproduction. Natural antimicrobial agen can act on microbial cells through the following mechanisms (Figure 5): (i) interact wi various components of the bacterial cell wall (such as peptidoglycan and lipopolysacch ride) to destroy the cell wall (ii) interact with cell membranes to disrupt the phospholipi or lipid bilayers, further affecting the fluidity and permeability of the membrane, leadi to the formation of pores and leakage of intracellular components; (iii) damage DNA an RNA and interfere with protein synthesis; (iv) inhibit the activity of various enzym needed for bacterial growth, such as DNA gyrase, fatty acid synthase, ATP synthetase an so on; (v) interrupt electron transport process to influence respiration and energy meta olism, inhibit the secretion of bacterial toxins [57][58][59][60]. (2) The antibacterial mechanism in food products Meat products include a high abundance of proteins, lipids, water, and vitamins, which are suitable for microbial growth and reproduction.…”

Section: The Antioxidant and Antibacterial Mechanisms In Food Productsmentioning

confidence: 99%

Liposomes as Delivery System for Applications in Meat Products

Teng

Cao

et al. 2022

Foods

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In the meat industry, microbial contamination, and lipid and protein oxidation are important factors for quality deterioration. Although natural preservatives have been widely used in various meat products, their biological activities are often reduced due to their volatility, instability, and easy degradation. Liposomes as an amphiphilic delivery system can be used to encapsulate food active compounds, which can improve their stability, promote antibacterial and antioxidant effects and further extend the shelf life of meat products. In this review, we mainly introduce liposomes and methods of their preparation including conventional and advanced techniques. Meanwhile, the main current applications of liposomes and biopolymer-liposome hybrid systems in meat preservation are presented.

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“…It contains abundant nutrients such as carbohydrates, fat, vitamins, minerals, etc., and phenolic compounds including flavonoids, polyphenols, etc. The rich biological material base results in high free radicals scavenging [ 20 ], antioxidant activity [ 21 ], antibacterial activity [ 22 ], and other effects. ‘Xuehua’ pear is mostly eaten fresh, partly used to produce dried pear, pear wine, pear juice, etc.…”

Section: Introductionmentioning

confidence: 99%

Changes of Bioactive Components and Antioxidant Capacity of Pear Ferment in Simulated Gastrointestinal Digestion In Vitro

Zhang

et al. 2023

Foods

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Fruit ferment is rich in polyphenols, organic acids, enzymes, and other bioactive components, which contribute to their antioxidant ability. In this study, we investigated the effect of the simulated gastric and intestinal digestion in vitro on the total phenolic content (TPC), total flavonoid content (TFC), phenolic components content, organic acid content, protease activity, superoxide dismutase (SOD) activity, 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity (DPPH-RSA), hydroxyl (·OH) radical scavenging activity (·OH-RSA), and total reducing capacity in ‘Xuehua’ pear (Pyrus bretschneideri Rehd) ferment. The result showed that the TPC, TFC, protease activity, and phenolic components such as arbutin, protocatechuic acid, malic acid, and acetic acid showed a rising trend during the simulated gastric digestion in ‘Xuehua’ pear ferment, and these components might contribute to the increasing of ·OH-RSA and total reducing capacity. The SOD activity and epicatechin content showed an increasing trend at first and then a decreasing trend, which was likely associated with DPPH-RSA. During in vitro-simulated intestinal digestion, the majority of evaluated items reduced, except for protease activity, quercetin, and tartaric acid. The reason for the decreasing of bio-accessibility resulted from the inhibition of the digestive environment, and the transformation between substances, such as the conversion of hyperoside to quercetin. The correlation analysis indicated that the antioxidant capacity of ‘Xuehua’ pear ferment was mainly affected by its bioactive compounds and enzymes activity as well as the food matrices and digestive environment. The comparison between the digestive group with and without enzymes suggested that the simulated gastrointestinal digestion could boost the release and delay the degradation of phenolic components, flavonoids, and organic acid, protect protease and SOD activity, and stabilize DPPH-RSA, ·OH-RSA, and total reducing capacity in ‘Xuehua’ pear ferment; thus, the ‘Xuehua’ pear ferment could be considered as an easily digestible food.

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Antibacterial activities of polyphenols against foodborne pathogens and their application as antibacterial agents

Cited by 61 publications

References 99 publications

Preparation and Characterization of Polycaprolactone (PCL) Antimicrobial Wound Dressing Loaded with Pomegranate Peel Extract

Preparation and Characterization of Polycaprolactone (PCL) Antimicrobial Wound Dressing Loaded with Pomegranate Peel Extract

Liposomes as Delivery System for Applications in Meat Products

Changes of Bioactive Components and Antioxidant Capacity of Pear Ferment in Simulated Gastrointestinal Digestion In Vitro

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