Contribution of endogenous plant myrosinase to the antimicrobial activity of deodorized mustard against Escherichia coli O157:H7 in fermented dry sausage

Cordeiro, Roniele Peixoto; Wu, Chen; Holley, Richard A.

doi:10.1016/j.ijfoodmicro.2014.08.009

Cited by 9 publications

(5 citation statements)

References 15 publications

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“…Microencapsulated allyl isothiocyanate (AIT) at 500 ppm gave 4.75-log reductions of E. coli O157:H7 in DFS 28 days after processing, >3 log more than control DFS [261]. Deodorized mustard powder, containing AIT as an antimicrobial ingredient, provided 5-log reduction of E. coli O157:H7 28 days after processing when used at 4% in DFS [262][263][264][265][266]. However, mustard levels needed to cause the required inhibition of E. coli O157:H7 reduced consumer acceptability of the sausages [265].…”

Section: Preservatives For Enhancedmentioning

confidence: 99%

Health and Safety Considerations of Fermented Sausages

Holck

Axelsson

McLeod

et al. 2017

Journal of Food Quality

102

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Fermented sausages are highly treasured traditional foods. A large number of distinct sausages with different properties are produced using widely different recipes and manufacturing processes. Over the last years, eating fermented sausages has been associated with potential health hazards due to their high contents of saturated fats, high NaCl content, presence of nitrite and its degradation products such as nitrosamines, and use of smoking which can lead to formation of toxic compounds such as polycyclic aromatic hydrocarbons. Here we review the recent literature regarding possible health effects of the ingredients used in fermented sausages. We also go through attempts to improve the sausages by lowering the content of saturated fats by replacing them with unsaturated fats, reducing the NaCl concentration by partly replacing it with KCl, and the use of selected starter cultures with desirable properties. In addition, we review the food pathogenic microorganisms relevant for fermented sausages (Escherichia coli, Salmonella enterica, Staphylococcus aureus, Listeria monocytogenes, Clostridium botulinum, and Toxoplasma gondii) and processing and postprocessing strategies to inhibit their growth and reduce their presence in the products.

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Section: Preservatives For Enhancedmentioning

confidence: 99%

Health and Safety Considerations of Fermented Sausages

Holck

Axelsson

McLeod

et al. 2017

Journal of Food Quality

102

View full text Add to dashboard Cite

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“…This may be due to the yellow mustard contained higher glucosinolate levels than Oriental mustard. It was believed that myrosinase activity contributed to the high antimicrobial actions of mustard when used in sausage against E. coli O157:H7 through its hydrolysis of glucosinolates [44].…”

Section: Therapeutic Benefits Of Sinigrinmentioning

confidence: 99%

Sinigrin and Its Therapeutic Benefits

2016

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Sinigrin (allyl-glucosinolate or 2-propenyl-glucosinolate) is a natural aliphatic glucosinolate present in plants of the Brassicaceae family, such as broccoli and brussels sprouts, and the seeds of Brassica nigra (mustard seeds) which contain high amounts of sinigrin. Since ancient times, mustard has been used by mankind for its culinary, as well as medicinal, properties. It has been systematically described and evaluated in the classical Ayurvedic texts. Studies conducted on the pharmacological activities of sinigrin have revealed anti-cancer, antibacterial, antifungal, antioxidant, anti-inflammatory, wound healing properties and biofumigation. This current review will bring concise information about the known therapeutic activities of sinigrin. However, the information on known biological activities is very limited and, hence, further studies still need to be conducted and its molecular mechanisms also need to be explored. This review on the therapeutic benefits of sinigrin can summarize current knowledge about this unique phytocompounds.

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“…Allyl isothiocyanate inhibits the catalysis of thioredoxin reductase and acetate kinase, which are responsible for essential metabolic reactions in bacteria. Thus, it can be proposed that allyl isothiocyanate has many targeted anti-microbial activities, as they can cause enzymatic inhibition and membrane damage 16,17 . A study by Herzallah and Holley (2015) evaluated the use of carboxymethyl cellulose (CMC) nanoparticulate on the anti-microbial activity of CMC films containing Sinigrin against E. coli O157:H7 on fresh beef 23 .…”

Section: Discussionmentioning

confidence: 99%

Study on the anti-microbial effect of Sinigrin against some pathogenic bacterial species

Hasan

Ghafil

2022

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The increasing anti-bacterial drug resistance is one of the biggest challenges facing doctors around the globe, so finding alternative treatments is one of the ideal options to overcome this problem. The cruciferous family is one of the wealthiest plants worldwide because it contains the most important secondary metabolites, glucosinolates, known for their anti-microbial properties. The present study aimed to evaluate the anti-bacterial effect of glucosinolates (Sinigrin) against eight bacterial isolates (Staphylococcus aureus, Enterococcus faecalis, Escherichia coli, Klebsiella pneumoniae, Pseudomonas aeruginosa, Actinomyces, Proteus mirabilis and Streptococcus pneumoniae). The current study investigated six concentrations of pure Sinigrin (100, 300, 500, 700, 900, and 1100 µg/ml). The sensitivity of bacterial isolates to various antibiotics was tested by VITIK 2DensiCheck equipment. The anti-bacterial activity of Sinigrin was assessed using the agar diffusion method, and the microtiter plate method measured the minimal inhibitory concentration (MIC). The highest anti-bacterial effect of Sinigrin was observed against S. aureus, E. coli, and E. faecalis. The anti-bacterial activity started as lower as 100 µg/ml, while a moderate effect was seen against P. aeruginosa and K. pneumoniae at a concentration lower than 700 µg/ml. On the other hand, Sinigrin was not effective against Actinomyces, P. mirabilis, and S. pneumoniae. It can be concluded from the present study that Sinigrin has an anti-bacterial effect on some isolates of bacteria which suggests the possibility of using Sinigrin as alternative medicine in the future. Keywords: Anti-bacterial activity, Agar well diffusion, Glucosinolates, Minimum inhibition concentration and antibiotic susceptibility, Sinigrin.

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Contribution of endogenous plant myrosinase to the antimicrobial activity of deodorized mustard against Escherichia coli O157:H7 in fermented dry sausage

Cited by 9 publications

References 15 publications

Health and Safety Considerations of Fermented Sausages

Health and Safety Considerations of Fermented Sausages

Sinigrin and Its Therapeutic Benefits

Study on the anti-microbial effect of Sinigrin against some pathogenic bacterial species

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