Antimicrobial potential of camu camu (Myrciaria dubia) against bacteria, yeasts, and parasitic protozoa: a review

Abstract

Some microorganisms are responsible for food spoilage and foodborne infections worldwide. These microorganisms are becoming increasingly resistant to degradation or inhibition due to exposure to antibiotics, antifungal, and antiparasitics, posing a growing threat to human health. The aim of this study was to describe the antimicrobial properties of compounds present in Myrciaria dubia (pulp, seed, peel, and leaves) against bacteria (Staphylococcus spp., Escherichia coli, Salmonella and others), yeasts (Candida albicans and Saccharomyces cerevisiae) and parasitic protozoa (Leishmania amazonensis and Plasmodium falciparum). Different papers published in the main databases (Scopus, ScienceDirect, PubMed, Wiley Online Library, as well as in university repositories) were reviewed. These results were analyzed and organized according to their inhibitory activity, attributable metabolic actions of this plant, mainly based on its phenolic compounds present (rhodomyrtone, isomyrtucommulone B, myrciarone B, trans-resveratrol, 2.4-dihydroxybenzoic acid, myricetin, syringic, ellagic acid and casuarictin), which can inhibit the synthesis or destabilize the microbial membrane, nucleic acids, cell walls in bacteria and mitochondrial dysfunction in protozoa

Diversity of endophytic bacteria with antimicrobial potential isolated from marine macroalgae from Yacila and Cangrejos beaches, Piura-Peru

“…Food spoilage and food infections in the world are related to some pathogenic microorganisms, which are becoming increasingly resistant to antibiotic exposure and represent a growing threat to human health [1] and food production worldwide [2]. In view of this, research on macroalgal endophytic bacteria from marine and mangrove ecosystems have aroused interest because they play an important role in the primary production of the marine environment, providing a nutrient-rich environment for the growth of a diversity of organisms [3,4].…”

“…The growing need for new drugs against resistant pathogens has led to the identification of macroalgae-associated endophytic bacteria with antimicrobial activity [4], whose action could be related to the production of polyphenols, flavonoids, anthocyanins [1], alkaloids, steroids, triterpenoids [10] and lipopeptides [11]. These bioactive compounds are responsible for the inhibition of different pathogens such as gram-positive bacteria (Listeria monocytogenes, Staphylococcus aureus), gram-negative bacteria (Escherichia coli, Salmonella typhimurium, Salmonella enteritidis, Pseudomona aeruginosa, Salmonella tiphy), yeasts (Saccharomyces cerevisiae, Candida albicans) [1] and fungi (Fusarium moniliforme , Fusarium cubense , Botrytis cinerea , Ceratocystis paradoxa y Sporisorium scitamineum) [12].…”

“…Their antibacterial action would be related to enzymatic inhibition, as well as inhibition of ribosomes or protein synthesis or blocking of nucleic acid synthesis of pathogenic bacteria [1]. These processes significantly reduce the development of resistance and alter the morphology and physiology of pathogenic microorganisms [13].…”

Cápsulas de agar-agar (Gelidium sesquipedale) con inclusión de sorbato de potasio en la conservación de salsas de tomate (Solanum lycopersicum)

“…como para distribuidores y consumidores (deterioro de productos después de su adquisición y antes de su consumo) (Cabañas & Queralt, 2020). La contaminación de estos puede ser ocasionada por levaduras, bacterias acido lácticas y hongos filamentosos, los cuales presentan una reducción significativa en su supervivencia por el uso de conservantes del tipo de los benzoatos y los sorbatos, quienes al ser combinados limitan el crecimiento de hongos y levaduras (Barrios et al, 2022).…”