Antimicrobial activity of phenolic compounds of wine against Campylobacter jejuni

Ganan, M.; Martínez-Rodríguez, Adolfo J.; Carrascosa, Alfonso V.

doi:10.1016/j.foodcont.2008.09.012

Cited by 67 publications

(36 citation statements)

References 25 publications

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“…In contrast, films containing GA at the same concentration showed good antimicrobial activity on both L. monocytogenes and C. jejuni and formed 2.07 ± 0.34 cm 2 and 1.66 ± 0.36 cm 2 clear zones around tested discs, respectively. The effectiveness of GA on L. monocytogenes and C. jejuni, but lack of antimicrobial activity of CAT on C. jejuni showed parallelism with reports of previous workers who tested solutions of these compounds on indicated bacteria (Ganan, Martinez-Rodriguez, & Carrascosa, 2009;Vaquero, Alberto, & de Nadra, 2007). However, our results showing lack of antimicrobial activity of CAT on L. monocytogenes contradicted with those of Vaquero et al (2007) and Ku et al (2008) who found this flavonoid effective against this bacteria in agar well diffusion test and in a food packaging application conducted with inoculated sausages, respectively.…”

Section: Antimicrobial Potential Of Filmssupporting

confidence: 84%

Incorporating phenolic compounds opens a new perspective to use zein films as flexible bioactive packaging materials

Arcan

Yemenicioğlu

2011

Food Research International

194

108

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To eliminate their classical brittleness and flexibility problems zein films were plasticized by incorporation of different phenolic acids (gallic acid (GA), p-hydroxy benzoic acid (HBA) or ferulic acids (FA)) or flavonoids (catechin (CAT), flavone (FLA) or quercetin (QU)). The use of GA, CAT, FA and HBA at 3 mg/cm 2 eliminated the brittleness of films and gave highly flexible films showing elongations between 135% and 189%, while FLA and QU caused no considerable effect on film elongation. The films containing FA and HBA showed extreme swelling and lost their structural integrity when hydrated in distilled water. In contrast, CAT and GA containing films maintained their integrity following hydration. Most of the GA (up to 93%) and a considerable portion of CAT (up to 60%) in the films existed in soluble form. Therefore, the films showed antioxidant and/or antimicrobial activity. The TEACs of soluble phenolic compounds in 3 mg/cm 2 CAT and GA containing films were 21.0 and 86.2 μmol trolox/cm 2 , respectively. The GA containing films showed antimicrobial activity on Listeria monocytogenes and Campylobacter jejuni, while CAT showed no antimicrobial activity on these bacteria at the studied concentration. This work opens a new perspective for using zein in flexible bioactive packaging.

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Section: Antimicrobial Potential Of Filmssupporting

confidence: 84%

Incorporating phenolic compounds opens a new perspective to use zein films as flexible bioactive packaging materials

Arcan

Yemenicioğlu

2011

Food Research International

194

108

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“…C. jejuni-infected individuals experienced abdominal cramps, fever, and diarrhea accompanied by gross blood and leukocytes. Previous studies have examined the effectiveness of fruit extracts (53), plant essential oils and extracts (15,26), and phenolic compounds (16,17) for controlling the growth of C. jejuni. However, there are no reported studies involving Allium species, such as garlic.…”

mentioning

confidence: 99%

Investigating Antibacterial Effects of Garlic (Allium sativum) Concentrate and Garlic-Derived Organosulfur Compounds on Campylobacter jejuni by Using Fourier Transform Infrared Spectroscopy, Raman Spectroscopy, and Electron Microscopy

Rasco

Jabal

et al. 2011

Appl Environ Microbiol

121

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Fourier transform infrared (FT-IR) spectroscopy and Raman spectroscopy were used to study the cell injury and inactivation of Campylobacter jejuni from exposure to antioxidants from garlic. C. jejuni was treated with various concentrations of garlic concentrate and garlic-derived organosulfur compounds in growth media and saline at 4, 22, and 35°C. The antimicrobial activities of the diallyl sulfides increased with the number of sulfur atoms (diallyl sulfide < diallyl disulfide < diallyl trisulfide). FT-IR spectroscopy confirmed that organosulfur compounds are responsible for the substantial antimicrobial activity of garlic, much greater than those of garlic phenolic compounds, as indicated by changes in the spectral features of proteins, lipids, and polysaccharides in the bacterial cell membranes. Confocal Raman microscopy (532-nm-gold-particle substrate) and Raman mapping of a single bacterium confirmed the intracellular uptake of sulfur and phenolic components. Scanning electron microscopy (SEM) and transmission electron microscopy (TEM) were employed to verify cell damage. Principal-component analysis (PCA), discriminant function analysis (DFA), and soft independent modeling of class analogs (SIMCA) were performed, and results were cross validated to differentiate bacteria based upon the degree of cell injury. Partial least-squares regression (PLSR) was employed to quantify and predict actual numbers of healthy and injured bacterial cells remaining following treatment. PLSR-based loading plots were investigated to further verify the changes in the cell membrane of C. jejuni treated with organosulfur compounds. We demonstrated that bacterial injury and inactivation could be accurately investigated by complementary infrared and Raman spectroscopies using a chemical-based, "whole-organism fingerprint" with the aid of chemometrics and electron microscopy.

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“…Nonetheless, Campylobacter spp. seems to be sensitive to polyphenol compounds derived from other products [22]. The use of polyphenols from grape seed shows a strong capacity to inhibit Campylobacter spp.…”

Section: Resultsmentioning

confidence: 99%

Dietary Administration of Olive Mill Wastewater Extract Reduces Campylobacter spp. Prevalence in Broiler Chickens

et al. 2016

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Food wastes are sources of compounds that can be used as natural additives in the food and feed industry. The olive oil industry produces two main wastes: aqueous waste (olive mill wastewater) and solid waste (pomace or olive cake). These by-products are rich in phenols, which are antioxidant and antimicrobial compounds able to inhibit or delay the growth of several bacteria in vitro. The dietary effect of both olive mill wastewater polyphenolic extract (OMWPE) and dehydrated olive cake (DOC) on the prevalence of Campylobacter spp. in broiler chickens was investigated. A commercial basal diet was supplemented with either OMWPE-or DOC-enriched maize at two dosages (low: 16%; high: 33%). The prevalence of Campylobacter spp. shedding was evaluated at 21, 35, and 49 days of age. The prevalence of Campylobacter spp. differed among groups only at 49 days of age. Both OMWPE groups showed a lower (p < 0.05) prevalence compared to the control group. The odds ratio evaluation showed that the higher dose of OMWPE reduced the possibility of shedding 11-fold compared to the control group (p < 0.001). These results highlight the potential use of olive by-products against Campylobacter spp. in poultry.

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Antimicrobial activity of phenolic compounds of wine against Campylobacter jejuni

Cited by 67 publications

References 25 publications

Incorporating phenolic compounds opens a new perspective to use zein films as flexible bioactive packaging materials

Incorporating phenolic compounds opens a new perspective to use zein films as flexible bioactive packaging materials

Investigating Antibacterial Effects of Garlic (Allium sativum) Concentrate and Garlic-Derived Organosulfur Compounds on Campylobacter jejuni by Using Fourier Transform Infrared Spectroscopy, Raman Spectroscopy, and Electron Microscopy

Dietary Administration of Olive Mill Wastewater Extract Reduces Campylobacter spp. Prevalence in Broiler Chickens

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