Antimicrobials from marine algae.

Faïd, M.; Rai, Manjula; Chikindas, M.

doi:10.1079/9781845937690.0095

Cited by 4 publications

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“…The relationship between antimicrobial activity and the type of bacteria was also evaluated. In general, Gramnegative bacteria were more resistant than Gram-positive bacteria (producing smaller ZIs on average) (Table 2), which is in agreement with a recent review (Faid 2011). TA-High was significantly more effective against Grampositive than Gram-negative bacteria (p \ 0.0001).…”

Section: Antibacterial Effects Of Coatingssupporting

confidence: 89%

Inhibition of foodborne bacteria by antibacterial coatings printed onto food packaging films

et al. 2017

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Films containing antibacterial compounds could be used for packaging perishable foods such as fresh fish and meat for sea freighting over long distances. However, existing commercialised options (films with nanosilver zeolites or wasabi extract) are only permitted for food contact in certain regions and films containing alternative antibacterial ingredients are required e.g. for exports to Europe. Certain non-volatile phenolic plant extracts have shown promising antibacterial activity against a wide range of foodborne bacteria in in vitro assays and when integrated in coatings for perishable foods such as fish and meat. Extracts rich in gallotannins tend to show stronger antibacterial effects than other phenols such as flavonoids. Such extracts could be coated onto commercial barrier films by means of flexographic printing-a more industrially feasible option than rod coating or solvent casting typically used in antibacterial coating research. The goal of the present work was to investigate the antibacterial effect of printed latex coatings containing extracts rich in gallotannins and other types of phenolic compounds against 16 common spoilage and pathogenic bacteria of fish and meat. The largest zones of inhibition in disk diffusion assays were obtained with plastic films with coatings containing tannic acid alone, followed by tannic acid with phenolic-rich extracts of feijoa skin or mango seed. Significant inhibition was seen for all bacteria. This study shows that coatings with gallotannins as the main active ingredient can be printed onto commercial barrier films to control the bacteria that limit the shelf-life of fresh fish and meat.

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Section: Antibacterial Effects Of Coatingssupporting

confidence: 89%

Inhibition of foodborne bacteria by antibacterial coatings printed onto food packaging films

et al. 2017

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“…Natural products from the sea, particularly marine algae and seaweeds, have become an important part of the human diet ( 17 ). Since ancient times, seaweeds have long been used as food in most parts of the world, especially in eastern and northern Asia, including Korea, Japan, and China ( 18 - 23 ).…”

Section: Introductionmentioning

confidence: 99%

“…Since ancient times, seaweeds have long been used as food in most parts of the world, especially in eastern and northern Asia, including Korea, Japan, and China ( 18 - 23 ). Many ingredients from these seaweeds are used in drinks, soups and snacks ( 17 ). A number of chemical compounds extracted from marine seaweeds, such as alginates, agar, and carrageenan, as well as pigments like beta-carotene, have been widely used by the food and pharmaceutical industries ( 17 ).…”

Section: Introductionmentioning

confidence: 99%

“…Many ingredients from these seaweeds are used in drinks, soups and snacks ( 17 ). A number of chemical compounds extracted from marine seaweeds, such as alginates, agar, and carrageenan, as well as pigments like beta-carotene, have been widely used by the food and pharmaceutical industries ( 17 ). Similarly, plant-derived volatile essential oils (EOs) that possess variable mixtures of essential terpenoids, aliphatic hydrocarbons, acids, alcohols, aldehydes, and phenolic compounds, have also been used as flavoring agents by many food industries ( 2 , 24 , 25 ).…”

Section: Introductionmentioning

confidence: 99%

“…A number of seaweeds and plants possess various biological activities, such as antifungal, antiviral, antioxidant, anticoagulant, and anti-ulcer properties ( 2 , 3 , 8 , 13 , 17 , 26 - 30 ). Recently, much research has been conducted to identify natural antibacterial bioactive compounds and agents from terrestrial, marine, and aquatic plants and their products ( 1 - 3 ).…”

Section: Introductionmentioning

confidence: 99%

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Anti-Listerial Activity of Four Seaweed Essential Oils Against Listeria monocytogenes

Patra

Baek

2016

Jundishapur J Microbiol

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BackgroundListeria monocytogenes is one of the most virulent types of bacteria and causes severe foodborne illness, such as listeriosis. Because this pathogen has become resistant to sanitizers and other disinfectants that are used to clean utensils and surfaces during food processing, it poses a serious threat to the food industry.ObjectivesThe study was conducted to determine the anti-listerial potential of essential oils extracted from four edible seaweeds against L. monocytogenes.Materials and MethodsEssential oil was extracted from four edible seaweeds (Enteromorpha linza, Undaria pinnatifida, Laminaria japonica, and Porphyra tenera) against L. monocytogenes using the microwave hydrodistillation method. The anti-listerial activity of the essential oil was determined using the standard disc diffusion method.ResultsAmong the four essential oils, E. linza (ELEO) was most effective against all three strains of L. monocytogenes (11.3 - 16.0 mm). The other three essential oils were only effective against two strains, L. monocytogenes ATCC 19115 (10.0 - 10.5 mm) and L. monocytogenes ATCC 7644 (11.0 - 15.0 mm). The minimum inhibitory concentration and the minimum bactericidal concentration of all four essential oils varied from 12.5 - 25.0 mg/mL. Further, the mode of action of ELEO against L. monocytogenes was investigated by examining its effect on cell viability, the release of 260-nm absorbing materials, the number of K+ ions, the relative electrical conductivity, and the salt tolerance capacity. The results indicated that the essential oils exhibited strong anti-listerial activity against multiple strains of L. monocytogenes. It displayed potential inhibitory effects on the viability of bacterial cells and loss of integrity as indicated by an increase in the relative electrical conductivity, leakage of K+ ions and other 260-nm absorbing materials, and a loss of the salt tolerance capacity.ConclusionsThe results presented herein provided insight into a possible explanation for the modes of action of essential oils on L. monocytogenes. The outcome of the present study may aid the food industry in locating the most promising potential anti-listerial agents from edible seaweed sources to control L. monocytogenes and also in facilitating their application in food processing and preservation techniques in a nontoxic and environmental friendly manner.

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Antibacterial mechanism of the action of Enteromorpha linza L. essential oil against Escherichia coli and Salmonella Typhimurium

2015

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BackgroundIdentification of natural antibacterial agents from various sources that can act effectively against disease causing foodborne bacteria is one of the major concerns throughout the world. However, the natural antibacterial agents identified to date are primarily effective against Gram positive bacteria, but less effective against Gram negative bacteria. In the present study, Enteromorpha linza L. essential oil (EEO) was evaluated for antibacterial activity against Escherichia coli and Salmonella Typhimurium along with the mode of their antibacterial action.ResultsThe chemical composition of EEO revealed high amounts of acids (54.6 %) and alkenes (21.1 %). EEO was effective against both E. coli and S. Typhimurium. The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) values of EEO for both pathogens were 12.5 mg/ml and 25.0 mg/mL, respectively. EEO at the MIC acted on the loss in viability of E. coli ATCC 43890, which was used as the model system for evaluation of the antibacterial mode of action of EEO against Gram negative bacteria. Significant increase in relative electrical conductivity and K+ concentration were recorded with respect to time, indicating the disruption of tested E. coli cells owing to the controlling effect of EEO. Alternation of the morphology of the cell surface, increase in the release of 260 nm absorbing materials and loss of high salt tolerance were observed.ConclusionsThe results suggest that EEO induced a bactericidal effect via structural membrane damage caused by deposition of EEO in the cytosol or through enzymatic degradation of bacterial intracellular enzymes that resulted in cellular lysis. Accordingly, EEO can be used as a strong natural antibacterial agent against Gram negative foodborne pathogens such as E. coli and S. Typhimurium.Electronic supplementary materialThe online version of this article (doi:10.1186/s40529-015-0093-7) contains supplementary material, which is available to authorized users.

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Antimicrobials from marine algae.

Abstract: This chapter discusses relevant antimicrobial compounds derived from marine algae, with emphasis on their important antibacterial and antifungal properties, as well as their inhibitory properties on various enzymes and mycotoxins.

Cited by 4 publications

References 0 publications

Inhibition of foodborne bacteria by antibacterial coatings printed onto food packaging films

Inhibition of foodborne bacteria by antibacterial coatings printed onto food packaging films

Anti-Listerial Activity of Four Seaweed Essential Oils Against Listeria monocytogenes

Antibacterial mechanism of the action of Enteromorpha linza L. essential oil against Escherichia coli and Salmonella Typhimurium

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