Chemical composition and anti-biofilm activity of essential oil from Citrus medica L. var. sarcodactylis Swingle against Listeria monocytogenes

Gao, Zhipeng; Zhong, Weiming; Chen, Kangyong; Tang, Puyu; Guo, Jiajing

doi:10.1016/j.indcrop.2019.112036

Cited by 64 publications

(25 citation statements)

References 34 publications

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“…The bibliographic search reveals that there are not yet many works on the essential oil of C. limon variety limoneira, which was studied in this work. It is known that the chemical composition depends on the variety, growing regions, storage times, growing seasons, which in turn, is specific to the geographical area and this could influence the antibiofilm activity [ 25 , 26 ].…”

Section: Discussionmentioning

confidence: 99%

“…isolated from food are biofilm producers [ 18 ], it is crucial to find compounds that inhibit their virulence. Some studies have demonstrated the antibiofilm ability of Citrus changshan-huyou [ 28 ] and Citrus medica [ 26 , 29 ] against Listeria monocytogenes and Staphylococcus aureus biofilm. It has been said that P. aeruginosa biofilm is more challenging to control than L. monocytogenes and S. aureus biofilm because the outer membrane of the Gram-negative bacteria could act as a barrier that prevents CEO penetration [ 26 ].…”

Section: Discussionmentioning

confidence: 99%

“…Some studies have demonstrated the antibiofilm ability of Citrus changshan-huyou [ 28 ] and Citrus medica [ 26 , 29 ] against Listeria monocytogenes and Staphylococcus aureus biofilm. It has been said that P. aeruginosa biofilm is more challenging to control than L. monocytogenes and S. aureus biofilm because the outer membrane of the Gram-negative bacteria could act as a barrier that prevents CEO penetration [ 26 ]. However, in line with the present results, Citrus paradisi (grapefruit) and Citrus reticulata (mandarin) essential oils were able to inhibit P. aeruginosa biofilm formation and the biofilm metabolic activity [ 19 , 20 ].…”

Section: Discussionmentioning

confidence: 99%

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Lemon Oils Attenuate the Pathogenicity of Pseudomonas aeruginosa by Quorum Sensing Inhibition

et al. 2021

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The chemical composition of three Citrus limon oils: lemon essential oil (LEO), lemon terpenes (LT) and lemon essence (LE), and their influence in the virulence factors production and motility (swarming and swimming) of two Pseudomonas aeruginosa strains (ATCC 27853 and a multidrug-resistant HT5) were investigated. The main compound, limonene, was also tested in biological assays. Eighty-four compounds, accounting for a relative peak area of 99.23%, 98.58% and 99.64%, were identified by GC/MS. Limonene (59–60%), γ-terpinene (10–11%) and β-pinene (7–15%) were the main compounds. All lemon oils inhibited specific biofilm production and bacterial metabolic activities into biofilm in a dose-dependent manner (20–65%, in the range of 0.1–4 mg mL−1) of both strains. Besides, all samples inhibited about 50% of the elastase activity at 0.1 mg mL−1. Pyocyanin biosynthesis decreases until 64% (0.1–4 mg mL−1) for both strains. Swarming motility of P. aeruginosa ATCC 27853 was completely inhibited by 2 mg mL−1 of lemon oils. Furthermore, a decrease (29–55%, 0.1–4 mg mL−1) in the synthesis of Quorum sensing (QS) signals was observed. The oils showed higher biological activities than limonene. Hence, their ability to control the biofilm of P. aeruginosa and reduce the production of virulence factors regulated by QS makes lemon oils good candidates to be applied as preservatives in the food processing industry.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

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Lemon Oils Attenuate the Pathogenicity of Pseudomonas aeruginosa by Quorum Sensing Inhibition

et al. 2021

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“…An example of a bacteriophage used is Listeria phage P100, which was produced to eliminate biofilms present in processed meat products and on food contact surfaces in processing industries [ 129 ]. Gao et al [ 130 ] have investigated the anti-biofilm efficacy of Fingered Citron essential oil (FCEO) against L. monocytogenes . In this study, FCEO was found to exhibit strong anti-biofilm activity, inhibiting biofilm formation, eradicating preformed biofilm, and also causing cell death.…”

Section: Control Strategies Implemented In the Food Industrymentioning

confidence: 99%

Listeria monocytogenes Biofilms in the Food Industry: Is the Current Hygiene Program Sufficient to Combat the Persistence of the Pathogen?

et al. 2021

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Biofilms contain microbial cells which are protected by a self-produced matrix and they firmly attach themselves to many different food industry surfaces. Due to this protection, microorganisms within biofilms are much more difficult to eradicate and therefore to control than suspended cells. A bacterium that tends to produce these structures and persist in food processing plants is Listeria monocytogenes. To this effect, many attempts have been made to develop control strategies to be applied in the food industry, although there seems to be no clear direction on how to manage the risk the bacteria poses. There is no standardized protocol that is applied equally to all food sectors, so the strategies for the control of this pathogen depend on the type of surface, the nature of the product, the conditions of the food industry environment, and indeed the budget. The food industry performs different preventive and corrective measures on possible L. monocytogenes-contaminated surfaces. However, a critical evaluation of the sanitization methods applied must be performed to discern whether the treatment can be effective in the long-term. This review will focus on currently used strategies to eliminate biofilms and control their formation in processing facilities in different food sectors (i.e., dairy, meat, fish, chilled vegetables, and ready-to-eat products). The technologies employed for their control will be exemplified and discussed with the objective of understanding how L. monocytogenes can be improved through food safety management systems.

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“…The composition analysis was performed according to Gao et al (2020), with modifications. The extraction of volatile compounds occurred in headspace solid-phase microextraction, with a 50/30 mm carboxen/divinylbenzene/polydimethylsiloxane fiber.…”

Section: Chemical Composition Of the Eomentioning

confidence: 99%

Antimicrobial packaging and high hydrostatic pressure: Combined effect in improving the safety of coalho cheese

Gonçalves

Melo

Silva

et al. 2020

Food sci. technol. int.

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Active cellulose acetate films incorporated with oregano essential oil (antimicrobial film) were previously subjected to high hydrostatic pressure treatment (300 MPa/5 min (FHP1) or 400 MPa/10 min (FHP2)) and investigated for possible changes in their antimicrobial efficiency. In parallel, the efficiency of the antimicrobial films, high hydrostatic pressure (300 MPa/5 min or 400 MPa/10 min), or a combination of antimicrobial film and high hydrostatic pressure, was tested on coalho cheese, experimentally contaminated with Listeria monocytogenes, Escherichia coli, and Staphylococcus aureus, stored for 21 days under refrigeration. Investigations in culture media (agar, brain–heart infusion broth, and micro-atmosphere) detected antimicrobial efficiency for all films, with or without high hydrostatic pressure, against the three bacteria. However, the data indicated that the treatment with 300 MPa/5 min may have impaired the migration of oregano essential oil from FHP1, justifying its lower efficiency in solid medium and brain–heart infusion broth. In cheese samples, the combination of antimicrobial film and 400 MPa/10 min caused greater reductions in counts for the three microorganisms, at zero time throughout the entire coalho cheese storage. Only antimicrobial film or combination (antimicrobial film and high hydrostatic pressure) were able to control microbial multiplication during the 21 days. Therefore, the results confirm that the individual use of high hydrostatic pressure (300 MPa/5 min or 400 MPa/10 min) at the level evaluated can allow bacterial multiplication during storage and that the combination of antimicrobial packaging and high hydrostatic pressure has greater potential to ensure a safer coalho cheese.

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Chemical composition and anti-biofilm activity of essential oil from Citrus medica L. var. sarcodactylis Swingle against Listeria monocytogenes

Cited by 64 publications

References 34 publications

Lemon Oils Attenuate the Pathogenicity of Pseudomonas aeruginosa by Quorum Sensing Inhibition

Lemon Oils Attenuate the Pathogenicity of Pseudomonas aeruginosa by Quorum Sensing Inhibition

Listeria monocytogenes Biofilms in the Food Industry: Is the Current Hygiene Program Sufficient to Combat the Persistence of the Pathogen?

Antimicrobial packaging and high hydrostatic pressure: Combined effect in improving the safety of coalho cheese

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