Bactericidal Activity of Glutaraldehyde-like Compounds from Olive Products

Medina, Eduardo; Brenes, Manuel; García, Aránzazu; Romero, Concepción; Castro, Antonio de

doi:10.4315/0362-028x-72.12.2611

Cited by 45 publications

(52 citation statements)

References 18 publications

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“…In contrast, these compounds are not detected in any of the brines from olives treated with NaOH, as has already been reported (Medina et al, 2008). EDA and HyEDA, together with oleoside-11-methyl ester, are the substances in olive brines that showed the greatest antimicrobial activity (Brenes et al, 2011;Medina et al, 2009), as it was also confirmed in the present study. The curve fitting approach used in this work give us more detailed information on the pathogen responses in the olive brines (maximum death rate, residual populations, time for 4 log 10 reduction, etc.)…”

Section: Discussionsupporting

confidence: 90%

“…A lower concentration of antimicrobial compounds requires more time of contact to reduce the initial population. Medina et al (2009) observed that low concentrations of HyEDA (0.075 mM) are able to reach a 4 log 10 reduction of S. aureus in 15 minutes. Data from this work are in line with those previous observed.…”

Section: Discussionmentioning

confidence: 94%

“…However, the relation between the behaviour of these microorganisms in the olive environment with the presence of phenolic compounds provided by fruits has been scarcely studied. These antimicrobial compounds could limit the growth of microorganisms, mainly in non-alkali-treated olives (Medina et al, 2008(Medina et al, , 2009(Medina et al, , 2013Brenes et al, 2011).…”

Section: Introductionmentioning

confidence: 99%

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Survival of foodborne pathogens in natural cracked olive brines

2016

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This work reports the survival (challenge tests) of foodborne pathogen species (Escherichia coli, Staphylococcus aureus, Listeria monocytogenes, and Salmonella enterica) in Aloreña de Málaga table olive brines. The inhibitions were fit using a loglinear model with tail implemented in GInaFIT excel software. The olive brine had a considerable inhibitory effect on the pathogens. The residual (final) populations (Fp) after 24 h was below detection limit (<1.30 log 10 cfu/mL) for all species assayed. The maximum death rate (k max ) was 9.98, 51.37, 38.35 and 53.01 h

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Section: Discussionsupporting

confidence: 90%

Section: Discussionmentioning

confidence: 94%

Section: Introductionmentioning

confidence: 99%

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Survival of foodborne pathogens in natural cracked olive brines

2016

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“…We determined MIC values of 1200-2400 μg/ml for P. aeruginosa, E. faecalis, and E. durans strains (see Table 1). Similar results for P. aeruginosa were reported by Medina et al (2009) and Joshi et al (2013). A significantly lower MIC value of 273 μg/ml was reported by Bassole et al (2010).…”

Section: Discussionsupporting

confidence: 87%

Use of natural substances for boar semen decontamination

Mazurová¹,

Kukla²,

Rozkot³

et al. 2015

Vet. Med. - Czech

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ABSTRACT:The aim of this study was to investigate the antibacterial activity and toxicity for sperm cells of the natural substances gallic acid, methyl gallate, ethyl gallate, propyl gallate, octyl gallate, thymol, carvacrol and eugenol. The antibacterial activity of these natural substances and selected combinations of them against bacterial strains isolated from boar ejaculates was determined using the microdilution and macrodilution method in Mueller-Hinton broth. The most effective natural substances against Gram-negative and Gram-positive bacteria included in our study were thymol and carvacrol with minimum inhibitory concentration (MIC) values in the range of 300-600 µg/ml. Gallic acid exhibited the best antibacterial activity against Pseudomonas aeruginosa strains (MIC values of 300-2400 µg/ml), whereas the ranges of MIC values against Escherichia coli, Enterococcus faecalis and Staphylococcus sp. strains were higher. Octyl gallate exhibited stronger antibacterial activity against staphylococci and enterococci (MIC values of 18.8-75 µg/ml) than against Escherichia coli and Pseudomonas aeruginosa strains with MIC values in the ranges of 300-600 µg/ml and 1200-2400 µg/ml, respectively. Thymol combined with carvacrol was the most effective combination against enterococci (MIC values of 75-300 : 150 thymol : carvacrol) and Pseudomonas aeruginosa (MIC values of 75-300 : 300 thymol : carvacrol), bacteria which are known to be frequently resistant to antimicrobials. Similar results were determined for the combination of carvacrol and eugenol against staphylococci and enterococci. The results of the combinations revealed more of an additive rather than a synergistic effect. Thymol and carvacrol were the most effective natural substances against the bacteria included in this study, with a low toxicity for sperm cells compared to other substances, suggesting their possible use for boar semen decontamination.

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“…shedding rate only after a prolonged period of administration (28 days). Previous studies have focused on the effects of olive by-product polyphenols on foodborne pathogens in in vitro trials [20,21], typically involving Gram-negative bacteria. No data are available on Campylobacter spp.…”

Section: Resultsmentioning

confidence: 99%

Dietary Administration of Olive Mill Wastewater Extract Reduces Campylobacter spp. Prevalence in Broiler Chickens

et al. 2016

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Food wastes are sources of compounds that can be used as natural additives in the food and feed industry. The olive oil industry produces two main wastes: aqueous waste (olive mill wastewater) and solid waste (pomace or olive cake). These by-products are rich in phenols, which are antioxidant and antimicrobial compounds able to inhibit or delay the growth of several bacteria in vitro. The dietary effect of both olive mill wastewater polyphenolic extract (OMWPE) and dehydrated olive cake (DOC) on the prevalence of Campylobacter spp. in broiler chickens was investigated. A commercial basal diet was supplemented with either OMWPE-or DOC-enriched maize at two dosages (low: 16%; high: 33%). The prevalence of Campylobacter spp. shedding was evaluated at 21, 35, and 49 days of age. The prevalence of Campylobacter spp. differed among groups only at 49 days of age. Both OMWPE groups showed a lower (p < 0.05) prevalence compared to the control group. The odds ratio evaluation showed that the higher dose of OMWPE reduced the possibility of shedding 11-fold compared to the control group (p < 0.001). These results highlight the potential use of olive by-products against Campylobacter spp. in poultry.

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Bactericidal Activity of Glutaraldehyde-like Compounds from Olive Products

Cited by 45 publications

References 18 publications

Survival of foodborne pathogens in natural cracked olive brines

Survival of foodborne pathogens in natural cracked olive brines

Use of natural substances for boar semen decontamination

Dietary Administration of Olive Mill Wastewater Extract Reduces Campylobacter spp. Prevalence in Broiler Chickens

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