Assessing the Public Health Implications of the Food Preservative Propylparaben: Has This Chemical Been Safely Used for Decades

Vandenberg, Laura N.; Bugos, Jennifer

doi:10.1007/s40572-020-00300-6

Cited by 26 publications

(15 citation statements)

References 119 publications

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“…Gram-negative bacteria such as Escherichia coli, Shigella sonnei, Pseudomonas aeruginosa, Salmonella typhimurium, and Salmonella enteritidis are leading causes of food spoilage and foodborne diseases. , Approximately, 70% of bacterial foodborne diseases are caused by Gram-negative bacteria, posing a great threat to food safety and human health. The use of food preservatives is one of the effective measures to inhibit the multiplication of microorganisms; however, in recent years, it has been reported that long-term excessive use of chemical preservatives caused adverse health effects. , Therefore, the research focus has shifted from chemical to natural preservatives.…”

Section: Introductionmentioning

confidence: 99%

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Antimicrobial Peptides with Rigid Linkers against Gram-Negative Bacteria by Targeting Lipopolysaccharide

Yang

Wang

Yuan

et al. 2022

J. Agric. Food Chem.

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A series of hybrid peptides were designed by connecting an antimicrobial peptide Ce(1–8) with a lipopolysaccharide (LPS)-targeting peptide Lf(28–34) via different linkers. Antimicrobial experimental results indicated that linkers play an essential role in the anti-Gram-negative bacterial activity of the hybrid peptides. Among these hybrid peptides, peptide CL5 with dipeptide rigid linker LP exhibited excellent activity and selectivity against Gram-negative bacteria. The minimum inhibitory concentrations of CL5 against the tested Gram-negative bacteria were 4–32 μM, while the toxicity toward HEK-293 cells was relatively low. It was found that the interactions of the peptides with LPS were crucial for peptide activity against Gram-negative bacteria. Antimicrobial mechanistic studies showed that peptide CL5 contributed to the death of Gram-negative bacterial cells by disrupting the integrity of the bacterial membranes. This study revealed the importance of linker selection in the design of hybrid peptides and provides the basis for the further development of antimicrobial peptides.

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Section: Introductionmentioning

confidence: 99%

“…The use of food preservatives is one of the effective measures to inhibit the multiplication of microorganisms; however, in recent years, it has been reported that long-term excessive use of chemical preservatives caused adverse health effects. 4,5 Therefore, the research focus has shifted from chemical to natural preservatives.…”

Section: ■ Introductionmentioning

confidence: 99%

Antimicrobial Peptides with Rigid Linkers against Gram-Negative Bacteria by Targeting Lipopolysaccharide

Yang

Wang

Yuan

et al. 2022

J. Agric. Food Chem.

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“…PP is the propyl ester of 4-hydroxybenzoic acid, and it is used as a preservative in personal care products and food. Its wide use is related to its antifungal and antimicrobial properties [18]. The concern about PP derives from its estrogenic properties and the evidence reported from several epidemiology studies.…”

Section: Introductionmentioning

confidence: 99%

Oxysterols Profile in Zebrafish Embryos Exposed to Triclocarban and Propylparaben—A Preliminary Study

Merola

Vremere

Fanti

et al. 2022

IJERPH

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Oxysterols have long been considered as simple by-products of cholesterol metabolism, but they are now fully designed as bioactive lipids that exert their multiple effects through their binding to several receptors, representing endogenous mediators potentially involved in several metabolic diseases. There is also a growing concern that metabolic disorders may be linked with exposure to endocrine-disrupting chemicals (EDCs). To date, there are no studies aimed to link EDCs exposure to oxysterols perturbation—neither in vivo nor in vitro studies. The present research aimed to evaluate the differences in oxysterols levels following exposure to two metabolism disrupting chemicals (propylparaben (PP) and triclocarban (TCC)) in the zebrafish model using liquid chromatography coupled with tandem mass spectrometry (LC-MS/MS). Following exposure to PP and TCC, there were no significant changes in total and individual oxysterols compared with the control group; however, some interesting differences were noticed: 24-OH was detected only in treated zebrafish embryos, as well as the concentrations of 27-OH, which followed a different distribution, with an increase in TCC treated embryos and a reduction in zebrafish embryos exposed to PP at 24 h post-fertilization (hpf). The results of the present study prompt the hypothesis that EDCs can modulate the oxysterol profile in the zebrafish model and that these variations could be potentially involved in the toxicity mechanism of these emerging contaminants.

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“…Since 1920, its use in the pharmaceutical industry was initiated by its broad spectrum of action, eliminating both fungi and Gram+ bacteria [5]. Currently, methylparaben and ethyl paraben are the most used types in cosmetics because they have good compatibility with formulations, low toxicity, and allergenicity, and low cost; moreover, they are odorless, colorless to white, and active in a wide range of pH and temperature, being used on the skin, hair, lips, nails, and mucous membranes being their oral and topical use may be uninterrupted [6]. However, due to consumer demands and some studies demonstrating certain risks to human health [7], synthetic chemical preservatives are being set aside by a more natural option.…”

Section: Introductionmentioning

confidence: 99%

Essential Oils as Preservatives in Cosmetics: An Integrative Review

2022

OAJBS

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Cosmetics are more natural and sustainable due to pressure from the current society, which requires modification in traditional components, usually synthetic. Preservatives, which aim to extend products due to their ability to inhibit the growth and proliferation of microorganisms, are at the forefront of this change. The present study is characterized as an integrative review carried out about the use of essential oils (EO) as a cosmetic preservative, evaluating its effectiveness to replace or complement the current preservative system. The research's guiding question was: EOs are effective as cosmetic preservatives and substitute equivalents for synthetic ones? Twenty-eight articles were selected in the consulted databases (Google Scholar, PubMed, and Scielo). EOs are promising natural preservatives either alone or combined with other EOs and with synthetic preservatives and additives. The results in vitro and cosmetic formulations demonstrated antimicrobial action in a broad spectrum of microorganisms. However, there is no standardization of the methods used to assess the antimicrobial efficacy and few studies with continuity, being necessary to carry out more studies concerning the preservative activity in ready-made cosmetic formulations and in vivo studies with humans using the final product for comparison and, in the future, replacement of synthetic preservatives by the OE.

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Assessing the Public Health Implications of the Food Preservative Propylparaben: Has This Chemical Been Safely Used for Decades

Cited by 26 publications

References 119 publications

Antimicrobial Peptides with Rigid Linkers against Gram-Negative Bacteria by Targeting Lipopolysaccharide

Antimicrobial Peptides with Rigid Linkers against Gram-Negative Bacteria by Targeting Lipopolysaccharide

Oxysterols Profile in Zebrafish Embryos Exposed to Triclocarban and Propylparaben—A Preliminary Study

Essential Oils as Preservatives in Cosmetics: An Integrative Review

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