Bactericidal Activity against Vibrio Cholerae of Chemical Products Used in Lemon Production in Tucuman, Argentina.

Castillo, Marta C. de; Allori, C.; Gutierrez, Rosa Cangemi de; Saab, Olga A. de; Fernandez, Norma P. de; Ruíz, Clara Silva de; Holgado, Aida P. de Puiz; Nader, Olga M. de

doi:10.1248/bpb.20.1033

Cited by 2 publications

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“…De Castillo et al also reported that freshly squeezed lemon juice inhibited the growth of V. cholerae O1 ( 12 ). Our results with the sauce agreed with their findings, indicating that citrus fruit juices have the bactericidal activity against all Vibrio species.…”

Section: Resultssupporting

confidence: 90%

Antibacterial Activity of Citrus Fruit Juices Against Vibrio Species

Tomotake

Koga

Yamato

et al. 2006

J Nutr Sci Vitaminol

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Summary Lemon, lime and sudachi juices were tested for antibacterial activity against seven strains of Vibrio species. All juices were effective in inhibiting the growth of the Vibrio strains. Citric acid, the major organic acid in these juices, was found to be responsible for inhibiting the growth of Vibrio parahaemolyticus. Sauce prepared from sudachi juice showed a strong bactericidal activity against Vibrio parahaemolyticus , whereas the sauce adjusted to higher pH values had no bacterial activity. Diluted sudachi juice or citric acid solution also had antibacterial activity independently. These results suggest that citrus fruit juices are effective in preventing infection with Vibrio species. Key Words citrus, juices, citric acid, Vibrio species Lemon ( Citrus limon Burm. f.) and lime ( Citrus aurantifolia swingle ) are popular citrus fruits and are food ingredients for flavoring and adding acidity. Sudachi ( Citrus sudachi Hort. ex Shirai) is a small citrus and in some areas of Japan there is a dietary habit of putting sudachi juice on raw or grilled fish. Lemon or lime juices have been reported to exhibit antibacterial activity against Vibrio cholerae ( 1 , 2 ). To our knowledge, however, there is no report on antibacterial activity of citrus fruit juices against V. parahaemolyticus , an important food-borne enteropathogen, or other pathogenic Vibrio species. Therefore, we studied antibacterial effects of these citrus fruit juices on five Vibrio species. Moreover, we prepared a fruit sauce from sudachi juice and examined its bactericidal activity against V. parahaemolyticus by determining the viable count. Materials and MethodsLemon and lime were purchased from a supermarket. Sudachi was supplied by a cultivator. Citrus fruits were squeezed in a juicer. The pH values of lemon, lime and sudachi juices were 2.2, 2.1 and 2.2, respectively. Organic acid content in citrus fruit juices was analyzed by high performance liquid chromatography (HPLC) using a Crestpak C185 column (4.6 ϫ 150 mm, JASCO) at 25˚C. The mobile phase consisted of 2% KH 2 PO 4 (pH 2.0) at a flow rate of 0.5 mL/min, and the UV detector (JASCO 857-U) was set at 210 nm to monitor the elution profiles. To investigate the effect of organic acids in sudachi juice on the growth of Vibrio strains, each solution of citric (52 mg/mL, pH 1.8) and malic acid (3 mg/mL, pH 2.6) and mixed solution of the both acids (pH 1.8) were prepared. Seven Vibrio strains, viz. three strains of V. cholerae non-O1 (RIMD 2214034, 95-5M-4P, and 95-5M-1P), V. alginolyticus 6624, V. mimicus E31, V. anguillalum NCMB 829, and V. parahaemolyticus Na2 were used as test organisms. The Na2 strain is a clinical isolate exhibiting a positive Kanagawa phenomenon ( 3 ). The bacterial strains were grown at 37˚C in nutrient broth and agar containing 3% NaCl. V. cholerae were grown in the same medium containing 1% NaCl. For the detection of antibacterial activity, a well-diffusion assay was performed ( 4 ). An overnight culture (100 L) of Vibrio strains was spread on nutrient agar. Wel...

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Section: Resultssupporting

confidence: 90%

Antibacterial Activity of Citrus Fruit Juices Against Vibrio Species

Tomotake

Koga

Yamato

et al. 2006

J Nutr Sci Vitaminol

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“…To prevent and control the spread of food borne vibriosis, the consumers should avoid eating raw or undercooked seafoods as they are the significant source of potentially pathogenic Vibrios. Several decontamination methods like high pressure processing technique and the use of different effective chemicals are available to effectively reduce the number of Vibrios without compromising the food-value of raw and finished food products (Mata et al, 1994;de Castillo et al, 1998;Berlin et al, 1999;Cook, 2003).…”

Section: Future Directions and Concluding Remarksmentioning

confidence: 99%

Foodborne Pathogenic Vibrios: Antimicrobial Resistance

et al. 2021

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Foodborne illness caused by pathogenic Vibrios is generally associated with the consumption of raw or undercooked seafood. Fish and other seafood can be contaminated with Vibrio species, natural inhabitants of the marine, estuarine, and freshwater environment. Pathogenic Vibrios of major public health concerns are Vibrio cholerae, Vibrio parahaemolyticus, and Vibrio vulnificus. Common symptoms of foodborne Vibrio infection include watery diarrhea, stomach cramping, nausea, vomiting, fever, and chills. Administration of oral or intravenous rehydration salts solution is the mainstay for the management of cholera, and antibiotics are also used to shorten the duration of diarrhea and to limit further transmission of the disease. Currently, doxycycline, azithromycin, or ciprofloxacin are commonly used for V. cholerae, and doxycycline or quinolone are administered for V. parahaemolyticus, whereas doxycycline and a third-generation cephalosporin are recommended for V. vulnificus as initial treatment regimen. The emergence of antimicrobial resistance (AMR) in Vibrios is increasingly common across the globe and a decrease in the effectiveness of commonly available antibiotics poses a global threat to public health. Recent progress in comparative genomic studies suggests that the genomes of the drug-resistant Vibrios harbor mobile genetic elements like plasmids, integrating conjugative elements, superintegron, transposable elements, and insertion sequences, which are the major carriers of genetic determinants encoding antimicrobial resistance. These mobile genetic elements are highly dynamic and could potentially propagate to other bacteria through horizontal gene transfer (HGT). To combat the serious threat of rising AMR, it is crucial to develop strategies for robust surveillance, use of new/novel pharmaceuticals, and prevention of antibiotic misuse.

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Bactericidal Activity against Vibrio Cholerae of Chemical Products Used in Lemon Production in Tucuman, Argentina.

Cited by 2 publications

References 1 publication

Antibacterial Activity of Citrus Fruit Juices Against Vibrio Species

Antibacterial Activity of Citrus Fruit Juices Against Vibrio Species

Foodborne Pathogenic Vibrios: Antimicrobial Resistance

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