Assessment of the anti-pathogenic effects of condensed tannin extracts using scanning electron microscopy

Dakheel, Mohammed Munis; Kaur, Amanpreet; Al-Mnaser, Afnan A.; Mueller-Harvey, I.; Woodward, Martin J.; Rymer, C.

doi:10.1007/s00203-020-02147-9

Cited by 8 publications

(4 citation statements)

References 18 publications

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“…It was shown that its antibacterial action was mostly influenced by the kinds of microorganisms found in meat. Although a bacterial Gram-type was not assessed in the current study, our findings might significantly increase the shelf life of beef meat (18,19).…”

Section: Discussionmentioning

confidence: 86%

Application of pomegranate pomace as a natural antibacterial and antioxidant preservative in beef

Hadab¹,

Dakheel²

2022

IJVS

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Although various meat and meat products may include various foodborne pathogens, meat is still an excellent source of nutrients compared to other foods. Due to bioactive materials, numerous plants and their extracts, including pomegranate, have been reported to possess antibacterial and antioxidant effects. Sixty fresh beef samples, bought from the local stores Karkh/ Baghdad, were properly divided into three similar groups; each group included 20 samples. The first group served as a control group, and it was soaked in distilled water. The second group was soaked in a 20g/L treatment dose of pomegranate pomace solution and was referred to as the treated group (T1). The third group was administered as 40g/L pomegranate pomace solution(T2). The results showed that the pomegranate pomace solution (T1 and T2) exhibited antimicrobial activity on the total bacterial count, lipid oxidation, and pH values. The current findings demonstrated that beef immersed into both concentrations of pomegranate pomace was more resistant to elevation in bacterial counting plus lower levels of peroxidation, measured using Thiobarbituric acid reactive substances plus fewer pH values compared to the control, as it was preserved for more days. The pomegranate pomace solutions might be utilized as natural preservatives of meat products, even at low concentrations.

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Section: Discussionmentioning

confidence: 86%

Application of pomegranate pomace as a natural antibacterial and antioxidant preservative in beef

Hadab¹,

Dakheel²

2022

IJVS

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“…The capacity to live in various flexible ways, most notably by deploying coordinated biofilm defences, is improved via a sequence of metabolic changes accumulating resistance to stressors. According to literature data (Abdulhussein et al, 2022;AbdAl-Rudha et al, 2020), who made the argument that a wide range of methods might be utilized to enhance the offer of metal-based meat substitutes based on ways to lower agro-environmental factors on the food chain, knowing the biological function of these bacterial processes that emerge in the meat naturally or incursions would be created via realizing the dataset and hygienic routines (Muñoz-Elías et al, 2005;Dakheel et al, 2023).…”

Section: Resultsmentioning

confidence: 99%

Evaluation of bacterial contamination and heavy metals in cow and camel meat

AbdAl-Rudha,

Al-Nasiry,

Dakheel

2024

Archiva Zootechnica

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This study examined 75 samples of raw meat from cows and camels sold in local marketplaces in the governorate of Najaf/ Iraq, for bacterial load and heavy metal contamination. The culture results were classified into 10 types involving E. coli (36–90%) (31–88.5%), Enterobacter spp. (7–17.5%) (3–8.5%), Pseudomonas spp. (10–25%) (8–22.8%), Klebsiella spp. (3–7.5%) (4–11.4%), Staphylococcus aureus (4–10%) (5–14.2%), Staphylococcus epidermidis (5–12.5%) (5–14.2%), Proteus spp. (5–12.5%) (6–17.1%), E. coli O157 (6–15%) (2–5.7%), Yersinia enterocolitica (3–7.5%) (4–11.2%), and Salmonella spp. (3–7.5%) (4–11.2%), from cows and camels respectively. The averages of heavy metals concentrations in cow meat samples were 0.54±0.25, 0.50±0.18, 0.33±0.22, 0.22±2.5, 1.0±0.25 mg/kg; however, in camel meat samples were 0.27±0.20, 0.31±0.12, 0.26±0.11, 0.17±1.5 and 0.5±0.15 mg/kg for Lead (Pb), Cadmium (Cd), Copper (Cu), Nickel (Ni) and Zinc (Zn) respectively. The presence of significant levels of pathogenic microorganisms and metals in the meat samples indicates poor sanitation and hygiene practices during dealing with meat through steps of production, packaging, transportation, and storage, and the high amounts of heavy metal contamination in the environment, which will have an impact on the meat and milk animal products.

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“…Several CTs were obtained, fractionated, and purified by ( 32) and ( 53) and used in microbial assays, including determining CTs' antibacterial activity concentration (MBC) that is the lowest concentration of antimicrobials, intended to control bacteria using the broth microdilution technique (54). This method allowed for a quantitative evaluation of various tannin features' antimicrobial activities in vitro (55). This technique is used to estimate which CT extracts are the most efficient antibacterial chemicals and what dosages should be utilized in future laboratory experiments.…”

Section: Investigation Of Tannins Using Microbial Methodsmentioning

confidence: 99%

Use of Tannin-Containing Plants as Antimicrobials Influencing the Animal Health

et al. 2021

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The antimicrobial effects of diverse tannin-containing plants, particularly condensed tannins (CTs) produced from various plants, are the subject of this study. CT components can be determined using CT-specific procedures such the HCl-Butanol Acetone assay, Thiolysis reaction, and HPLC/MS analysis. These methods indicate CT contents, including mean degree of polymerization, the procyanidins and prodelphinidins ratio (PC/PD%), the isomers of trans- and cis-, and CT concentration. Tannin-containing plants possess antibacterial action, which can be attributed to their protein linkage technique, and tannin-type variations, particularly CTs extract and their PC/PD%. The effects of CT components on the development of Gram-positive and Gram-negative bacteria have been documented for their relative PC/PD%; this is regarded to be a key predictor of tannin characteristics in terms of antimicrobials. In conclusion, tannins, more specific CT compositions, have significant impacts on in vivo trials of animal productions and utilization of metabolites and fermentation in vitro experiments. These findings need further investigations to fully understand how CT-types act on animal feeding in terms of enhanced nutritional quality of animal diets, which may have implications for human and animal health.

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Assessment of the anti-pathogenic effects of condensed tannin extracts using scanning electron microscopy

Cited by 8 publications

References 18 publications

Application of pomegranate pomace as a natural antibacterial and antioxidant preservative in beef

Application of pomegranate pomace as a natural antibacterial and antioxidant preservative in beef

Evaluation of bacterial contamination and heavy metals in cow and camel meat

Use of Tannin-Containing Plants as Antimicrobials Influencing the Animal Health

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