Antibacterial activity of papain and bromelain on Alicyclobacillus spp.

Anjos, Márcia Maria dos; Silva, Angela Aparecida da; Pascoli, Isabela Carolini; Mikcha, Jane Martha Graton; Machinski, Miguel; Peralta, Rosane Marina; Filho, Benício Alves de Abreu

doi:10.1016/j.ijfoodmicro.2015.10.007

Cited by 73 publications

(59 citation statements)

References 29 publications

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“…In comparison to other natural compounds, the kefir extracts analyzed in this study obtained values of minimum inhibitory concentrations against A. acidoterrestris higher than the essential oil of oregano (Dutra et al, 2019) and bromelain (Anjos et al, 2016). Although the values of the bactericidal concentrations did not show the same result, the kefir extracts showed effective antimicrobial activity against the deteriorating microorganism.…”

Section: Concentrationcontrasting

confidence: 53%

Atividade antimicrobiana de kefir fermentado com subproduto de uva contra Alicyclobacillus acidoterrestris

Menezes

Mizuta

Dutra

et al. 2020

BJD

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Alicyclobacillus spp. they are spore-forming bacteria that deteriorate acidic fruit-based drinks, causing economic losses, with A. acidoterrestris being the most studied, responsible for causing sensory changes, especially in orange juice. The use of natural antimicrobial agents in foods can be an option with great advantages for the industry and the consumer. Therefore, the objective of this work was to investigate the antimicrobial activity of extracts fermented by kefir, from a grape by-product, against A. acidoterrestris. Four extracts were prepared with kefir grains, being 1-grape extract and kefir grains; 2-grape extract, brown sugar and kefir grains; 3-grape extract, ultrasound and kefir grains; and 4-grape extract, ultrasound, brown sugar and kefir grains. The four extracts were fermented at 28 ºC for 7 days. The extracts were centrifuged at 10,000 rpm for 10 min and the supernatant was subjected to membrane filtration (0.22 μm). The minimum inhibitory concentration (MIC) was determined by the serial microdilution technique of extracts of 50 to 0.1% concentration in Bacillus acidoterrestris (BAT) medium. The minimum bactericidal concentration (CBM) was also determined. Structural changes in cells after treatment were evaluated by scanning electron microscopy (SEM). The MIC value capable of inhibiting the visible growth of A. acidoterrestris for all extracts was 1.6%, while the CBM was 50% for extracts 1 and 3, while for extracts 2 and 4 the CBM was 25%. The results show that extracts 2 and 4 obtained better CBM value, possibly because kefir produced more secondary metabolites with the addition of brown sugar, in addition, the use of ultrasound did not interfere. The results of the inhibitory and/or bactericidal concentration indicate that the extracts have activity against A. acidotrrestris.

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Section: Concentrationcontrasting

confidence: 53%

Atividade antimicrobiana de kefir fermentado com subproduto de uva contra Alicyclobacillus acidoterrestris

Menezes

Mizuta

Dutra

et al. 2020

BJD

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“…; dos Anjos et al . ). This result would also support the hypothesis proposed which states that the killing mechanism of the AP involves the permeabilization of cell membranes due to the presence of the PSI domain.…”

Section: Resultsmentioning

confidence: 97%

Antimicrobial activity of an aspartic protease fromSalpichroa origanifoliafruits

Díaz

Rocha

Kise

et al. 2018

Lett Appl Microbiol

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This study provides insights into the antimicrobial activity of an aspartic protease isolated from Salpichroa origanifolia fruits on plant and human pathogens. The proteinase inhibited Fusarium solani and Staphylococcus aureus in a dose-dependent manner due to the alteration of the cell plasma membrane barrier but not due to its proteolytic activity. Antimicrobial activity of salpichroin suggests its potential applications as an important tool for the control of pathogenic micro-organisms affecting humans and crops of economic interest. Therefore, it would represent a new alternative to avoid the problems of environmental pollution and antimicrobial resistance.

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“…Also ethanol extraction along with microwave‐assisted dehydration was used to produce dietary fiber concentrates from papaya byproducts (Nieto Calvache, Soria, De Escalada Pla, & Gerschenson, ). Furthermore, studies have shown that latex extracted from papaya peel is a rich source of proteolytic enzymes (Meza‐Jiménez, Pokhrel, Robles de la Torre, Barbosa‐Canovas, & Hernández‐Sánchez, ; Nitsawang, Hatti‐Kaul, & Kanasawud, ), with interesting biological applications, for example, antimicrobial activities (dos Anjos et al., ).…”

Section: Wastes and Byproducts From Tropical Fruits And Their Currentmentioning

confidence: 99%

“…However, dos Anjos et al. () demonstrated that the antibacterial activity of bromelain against Alicyclobacillus spp. was not due to the proteolytic activity of the enzyme itself, but rather to other enzymatic actions, such as amidase and esterase activities.…”

Section: Wastes and Byproducts From Tropical Fruits And Their Currentmentioning

confidence: 99%

Valorization of byproducts from tropical fruits: Extraction methodologies, applications, environmental, and economic assessment: A review (Part 1: General overview of the byproducts, traditional biorefinery practices, and possible applications)

Villacís-Chiriboga

Elst

Camp

et al. 2020

Comp Rev Food Sci Food Safe

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Tropical fruits represent one of the most important crops in the world. The continuously growing global market for the main tropical fruits is currently estimated at 84 million tons, of which approximately half is lost or wasted throughout the whole processing chain. Developing novel processes for the conversion of these byproducts into value‐added products could provide a viable way to manage this waste problem, aiming at the same time to create a sustainable economic growth within a bio‐economy perspective. Given the ever‐increasing concern about sustainability, complete valorization through a bio‐refinery approach, that is, zero waste concept, as well as the use of green techniques is therefore of utmost importance. This paper aims to report the status on the valorization of tropical fruit byproducts within a bio‐refinery frame, via the application of traditional methodologies, and with specific attention to the extraction of phenolics and carotenoids as bioactive compounds. The different types of byproducts, and their content of bioactives is reviewed, with a special emphasis on the lesser‐known tropical fruits. Moreover, the bioactivity of the different types of extracts and their possible application as a resource for different sectors (food, pharmaceutical, and environmental sciences) is discussed. Consequently, this review presents the concepts of tropical fruit biorefineries, and the potential applications of the isolated fractions.

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Antibacterial activity of papain and bromelain on Alicyclobacillus spp.

Cited by 73 publications

References 29 publications

Atividade antimicrobiana de kefir fermentado com subproduto de uva contra Alicyclobacillus acidoterrestris

Atividade antimicrobiana de kefir fermentado com subproduto de uva contra Alicyclobacillus acidoterrestris

Antimicrobial activity of an aspartic protease fromSalpichroa origanifoliafruits

Valorization of byproducts from tropical fruits: Extraction methodologies, applications, environmental, and economic assessment: A review (Part 1: General overview of the byproducts, traditional biorefinery practices, and possible applications)

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