Combination of phenolic acids and essential oils against Listeria monocytogenes

Miyague, Lye; Macedo, Renata Ernlund Freitas de; Meca, Giuseppe; Holley, Richard A.; Luciano, Fernando Bittencourt

doi:10.1016/j.lwt.2015.05.055

Cited by 38 publications

(34 citation statements)

References 20 publications

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“…No previous studies have reported the antibacterial effect of these phenolic acids and catechin against UPEC; however, similar MICs have been reported for these individual phenolic acids against other bacteria [ 15 , 20 ]. Protocatechuic acid showed an MIC of 19.46 mM against Listeria monocytogenes, and vanillic acid showed MICs of 17.84 and 14.86 mM against E. coli O157:H7 and Salmonella Typhimurium, respectively.…”

Section: Discussionmentioning

confidence: 60%

Comparison of Single and Combined Use of Catechin, Protocatechuic, and Vanillic Acids as Antioxidant and Antibacterial Agents against Uropathogenic Escherichia Coli at Planktonic and Biofilm Levels

et al. 2018

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The objective of this study was to evaluate the effect of combining catechin, protocatechuic, and vanillic acids against planktonic growing, adhesion, and biofilm eradication of uropathogenic Escherichia coli (UPEC), as well as antioxidant agents. The minimum inhibitory concentrations (MIC) of protocatechuic, vanillic acids and catechin against the growth of planktonic bacteria were 12.98, 11.80, and 13.78 mM, respectively. Mixing 1.62 mM protocatechuic acid + 0.74 mM vanillic acid + 0.05 mM catechin resulted in a synergistic effect acting as an MIC. Similarly, the minimum concentrations of phenolic compounds to prevent UPEC adhesion and biofilm formation (MBIC) were 11.03 and 7.13 mM of protocatechuic and vanillic acids, respectively, whereas no MBIC of catechin was found. However, combinations of 1.62 mM protocatechuic acid + 0.74 mM vanillic acid + 0.05 mM catechin showed a synergistic effect acting as MBIC. On the other hand, the minimum concentrations to eradicate biofilms (MBEC) were 25.95 and 23.78 mM, respectively. The combination of 3.20 mM protocatechuic acid, 2.97 mM vanillic acid, and 1.72 mM catechin eradicated pre-formed biofilms. The antioxidant capacity of the combination of phenolics was higher than the expected theoretical values, indicating synergism by the DPPH•, ABTS, and FRAP assays. Effective concentrations of catechin, protocatechuic, and vanillic acids were reduced from 8 to 1378 times when combined. In contrast, the antibiotic nitrofurantoin was not effective in eradicating biofilms from silicone surfaces. In conclusion, the mixture of phenolic compounds was more effective in preventing cell adhesion and eradicating pre-formed biofilms of uropathogenic E. coli than single compounds and nitrofurantoin, and showed antioxidant synergy.

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Section: Discussionmentioning

confidence: 60%

Comparison of Single and Combined Use of Catechin, Protocatechuic, and Vanillic Acids as Antioxidant and Antibacterial Agents against Uropathogenic Escherichia Coli at Planktonic and Biofilm Levels

et al. 2018

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“…The observed effect of pH on the log reductions of Listeria cocktails when treated with both tested EOs and Salmonella cocktails when treated with thyme EO agrees with what has been predominantly reported in the literature, that the efficacy of EOs is enhanced at acidic pHs (Perricone et al, 2015). Miyague, Macedo, Meca, Holley, and Luciano (2015) reported that carvacrol improved its antimicrobial activity against L. monocytogenes at pH 5 in contrast to pHs 6 and 7; Gutierrez et al (2009) observed that either oregano or thyme EO showed better inhibition of growth and extension of the lag phase of L. monocytogenes at pH 5.32 and 5.92, respectively. This behavior has been explained by reasoning that under acidic conditions, carvacrol will be in a molecular state that enables it to enter the bacterial cell (Zhou et al, 2007), mostly undissociated and more hydrophobic; while Juven, Kanner, Schved, and Weisslowicz (1994) explained that in the case of thymol, this in turn would enable the molecule to bind to the hydrophobic parts of proteins and better dissolve in the membrane lipids of the bacterial cell.…”

Section: Resultsmentioning

confidence: 99%

Modeling Salmonella ( S . Typhimurium ATCC14028, ATCC 13311, S . Typhi ATCC 19430, and S. enterica ) and Listeria ( L. monocytogenes Scott A, ATCC 7644, and CDBB‐B‐1426) cocktails’ survival under the effects of pH, protein, and essential oil concentration

Lastra‐Vargas

López‐Malo

Palou

2020

J Food Process Preserv

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A response surface Bok–Behnken design was utilized to determine the effect of pH (6.5, 6.0, or 5.5), soy protein isolate (SPI: 10.0%, 11.5%, or 13.0% wt/wt), and thyme or oregano essential oil (EO) concentrations (0.22%, 0.25%, or 0.28% wt/wt) on the survival of Salmonella or Listeria cocktails; pH and protein values were chosen according to what is expected for deli meats classified as commercial or economical. Significant coefficients (p < 0.05) describing studied microorganism’s response were identified through polynomial regression models. EOs (0.25% wt/wt) were able to reduce bacterial populations by 2‐log cycles at SPI concentrations from 10% to 12.5% (wt/wt) and pHs from 5.5 to 6.5 while 5‐log reductions were achieved in media with highest tested EO concentrations and lowest tested SPI concentration at pH 5. Bacterial growth/no‐growth interfaces and growth probabilities under selected combinations of tested factors (including inoculation levels, 3 to 8 log CFU/ml) were determined by means of binary logistic regressions; at pH 6.3, 0.28% (wt/wt) of EO is able to control bacterial growth (probability of growth < 0.1) at every tested SPI level. Practical applications Since ready‐to‐eat (RTE) protein‐based products like cold cuts and deli meats may be consumed without an additional cooking or heating step, they have been implicated in the risk of diseases transmitted by the consumption of these types of foods. This work highlights the importance of modeling the survival of Salmonella or Listeria cocktails in order to predict the impact of pH, soy protein isolate, and thyme or oregano essential oil (EO) concentrations. This information can be utilized as a guideline to produce economical deli meats that are safe as well as to establish the lower limits of EO concentration for further testing in real food matrices. Additionally, our results emphasize the importance of the use of food model media to assess by means of predictive microbiology the antimicrobial potential of EOs previous to apply them in real food systems.

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“…Previous studies reported the effect of plant EOs and extracts against some pathogens, including L. monocytogenes , on food model systems (Boziaris, Proestos, Kapsokefalou, & Komaitis, ; Solomakos, Govaris, Koidis, & Botsoglou, ). In the study of Miyague, Macedo, Meca, Holley, and Luciano, (), carvacrol showed the strongest activity against L. monocytogenes . In contrast, some researchers indicated that carvacrol had no antibacterial effect against L. monocytogenes in steak, likely because of the presence of certain food components (Veldhuizen, Creutzberg, Burt, & Haagsman, ).…”

Section: Discussionmentioning

confidence: 99%

Inhibition of Listeria monocytogenes growth on vacuum packaged rainbow trout (Oncorhynchus mykiss) with carvacrol and eugenol

Dimitrijević

Grković

Bošković

et al. 2018

Journal of Food Safety

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The aim of this study was to evaluate the effects of carvacrol and eugenol, separately and in combination, on survival of Listeria monocytogenes, and sensory and microbiological characteristics in vacuum packaged Oncorhynchus mykiss during refrigerated storage (4 ± 1 °C) for 20 days. The control fish fillets were analyzed for microbial (total mesophilic and psychrotrophic bacteria and lactic acid bacteria) and sensory properties. Fish fillets treated with carvacrol, eugenol, and their combination displayed populations of L. monocytogenes significantly lower, by 1.35–2.84 log cfu/g, than the control fillets during the whole storage period. No significant differences between groups of fish fillets with different active compound(s) added were noted except at the end of the storage, when the number of L. monocytogenes was significantly lower in the fish fillets with eugenol added. Sensory analysis showed that fish fillets with eugenol added were the most acceptable to trained panelists. Practical applications Taking into account the increasing need for the production of safe fish and fish products and the fact that carvacrol and eugenol, which exhibited significant antilisterial effect, are generally recognized as safe they can find its practical application in fish industry. Furthermore, as these substances are major constituents of numerous essential oils they can be considered as natural preservatives and used in the organic production as a substitute with synthetic additives which can cause adverse effects.

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Combination of phenolic acids and essential oils against Listeria monocytogenes

Cited by 38 publications

References 20 publications

Comparison of Single and Combined Use of Catechin, Protocatechuic, and Vanillic Acids as Antioxidant and Antibacterial Agents against Uropathogenic Escherichia Coli at Planktonic and Biofilm Levels

Comparison of Single and Combined Use of Catechin, Protocatechuic, and Vanillic Acids as Antioxidant and Antibacterial Agents against Uropathogenic Escherichia Coli at Planktonic and Biofilm Levels

Modeling Salmonella ( S . Typhimurium ATCC14028, ATCC 13311, S . Typhi ATCC 19430, and S. enterica ) and Listeria ( L. monocytogenes Scott A, ATCC 7644, and CDBB‐B‐1426) cocktails’ survival under the effects of pH, protein, and essential oil concentration

Inhibition of Listeria monocytogenes growth on vacuum packaged rainbow trout (Oncorhynchus mykiss) with carvacrol and eugenol

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