Determination of time dependent antibacterial activities of curcumin, carvacrol and styrax liquidus on Salmonella Enteritidis

Keyvan, Erhan; Tutun, Hidayet; Kahraman, Hatice Ahu; Şen, Erdi; Demirtaş, Ahu; Dönmez, Soner; Akyüz, Ali Özhan

doi:10.33988/auvfd.911244

Cited by 5 publications

(8 citation statements)

References 44 publications

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“…(2016) found the MIC value of curcumin prepared with ethanol against S. Typhimurium ATCC 14028E to be 250 μg/ml with the macrodilution method. Keyvan et al. (2022) found the MIC value of curcumin prepared in DMSO for S. Enteritidis as 132.5 μg/ml with the broth microdilution method.…”

Section: Discussionmentioning

confidence: 99%

Antibacterial effect of curcumin on Salmonella Typhimurium: In vitro and food model studies

Terzi Gulel,

Kanat,

Kucukgoz

2024

Vet. Med.

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Salmonellosis is a major foodborne disease transmitted from contaminated poultry products worldwide. Although a wide variety of chemical agents are used in the prevention of foodborne Salmonella spp. infections, consumers prefer natural additives, that do not harm human health and do not impair the characteristics of food. Curcumin is a yellow-coloured, hydrophobic polyphenol obtained from the rhizome of the Curcuma longa L. plant known as turmeric. The purpose of this study was to evaluate curcumin’s antibacterial activity against S . Typhimurium in chicken meat and in vitro . In the first step, chicken samples were experimentally contaminated with S. Typhimurium at a level of 2.8 × 10 –7 CFU/ml. Then, they were kept in a 1, 2, and 3% curcumin solution for 15 minutes. At the end of the treatment, chicken samples were stored at +4 °C. The number of S . Typhimurium in chicken samples was determined according to EN ISO 6579-1. In the result of the study, the number of S. Typhimurium decreased by 2.37, 2.71, and 2.84 log levels at the end of the 6 th day as a result of the 1, 2 and 3% curcumin treatment, respectively. The MIC value of curcumin was determined to be 362 μg/ml for S. Typhimurium.

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Section: Discussionmentioning

confidence: 99%

Antibacterial effect of curcumin on Salmonella Typhimurium: In vitro and food model studies

Terzi Gulel,

Kanat,

Kucukgoz

2024

Vet. Med.

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“…Curcumin is a yellow polyphenolic pigment that was first extracted from the roots of Curcuma longa L. (turmeric). It has been used for centuries to treat various diseases, including cancer and to provide antimicrobial activity against several pathogenic bacteria (Keyvan et al, 2022b; Sharifi-Rad et al, 2020). Also, it exhibits great potential as a photosensitizer in PDI, due to its ability to absorb blue light and to produce ROS when subjected to light (Dias et al, 2020; Paschoal et al, 2013).…”

Section: Discussionmentioning

confidence: 99%

“…Also, it exhibits great potential as a photosensitizer in PDI, due to its ability to absorb blue light and to produce ROS when subjected to light (Dias et al, 2020; Paschoal et al, 2013). Our previous study showed that curcumin alone did not show any antimicrobial activity against both S. Enteritidis and S. Enteritidis PT4 after the first 3 h of application and started to exhibit its antibacterial activity against these bacteria (650.0 µg/mL and 325.0 µg/mL, respectively) after 7.5 h of incubation at set temperature of 37 °C (Keyvan et al, 2022b). In the current study, curcumin did not exhibit antibacterial activity against S. Enteritidis and S. Enteritidis PT4 at set temperatures of 4, 25 and 37 °C after 45 min of exposure.…”

Section: Discussionmentioning

confidence: 99%

“…A 405-nm LEDs light source was used for in vitro experiments. LEDs illumination system was designed and produced by using a 3D printer (Creality 3D CR-10S Pro V1, China) from acrylonitrile butadiene styrene (ABS) thermoplastic material according to the previous study conducted by Keyvan et al (2022a, 2022b) and Ghate et al (2013) with some modifications. The system consists of a light source (Shenzhen 10W 405 nm, China), a heat sink and a cooling fan (Arctic GmbH, Germany) assembly to avoid overheating.…”

Section: Methodsmentioning

confidence: 99%

“…Curcumin (diferuloylmethane), a plant-derived polyphenolic compound, is the active component of turmeric ( Curcuma longa ) and carvacrol (5-isopropyl-2-methylphenol) is monoterpenoid phenol which is present in many essential oils of Lamiaceae species, including Origanum, Thymus, Satureja, Thymbra , and Coridothymus (Choi et al, 2009; Kumar et al, 2014). These plant-derived compounds exhibit strong antimicrobial activity against a wide range of Gram-positive and Gram-negative bacteria (Keyvan and Tutun, 2019; Keyvan et al, 2022b). Also, a new promising approach to treat bacterial infections is called bacterial photodynamic inactivation (PDI), representing such a multi-target damaging process.…”

Section: Introductionmentioning

confidence: 99%

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Curcumin and carvacrol mediated photodynamic inactivation with 405 nm light emitting diodes (LEDs) on Salmonella Enteritidis

Keyvan

Kahraman

Tutun

et al. 2022

Food sci. technol. int.

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Photodynamic inactivation (PDI) has a potential application for food preservation that can minimize food pathogens posing risks to consumer health. This study aimed to evaluate the antibacterial activity of 405 nm light-emitting diodes (LEDs) illumination in the presence of carvacrol and curcumin against Salmonella Enteritidis and S. Enteritidis PT4 at different temperatures (4 °C, 25 °C and 37 °C) and time parameters (15 min, 30 min and 45 min) in the illumination system. Compared to their individual treatment, the decrease in the bacterial population was stronger in bacteria treated with LEDs + carvacrol or LEDs + curcumin. Co-application of carvacrol or curcumin with LEDs at 37 °C showed strong antibacterial activity against both bacteria depending on the application time. Co-application at 37 °C for 45 min completely inhibited the growth of S. Enteritidis. LEDs, curcumin, carvacrol applications alone or LEDs + curcumin, LEDs + carvacrol applications caused a decrease in bacterial population in proportion to the increase in the storage temperature and application times. These results showed that carvacrol or curcumin potentiates LEDs illumination therapy against both bacteria. Future studies on adapting the PDI system to control bacteria in a variety of foods may help develop novel strategies to fight against foodborne bacterial pathogens.

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Total Phenolic Content, Antibacterial and Antiradical Properties of Bee Bread from Turkey

KEYVAN,

USLUER,

KAYA

et al. 2023

Veterinary Journal of Mehmet Akif Ersoy University

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Pollen grains, honey, and lactic acid bacteria are combined to make bee bread, which serves as the hive's primary source of nutrition. This study evaluated a Turkish bee bread concerning the total phenolic content, antiradical, and antimicrobial activity against Bacillus cereus, Escherichia coli O157:H7, Staphylococcus aureus, and Salmonella Typhimurium. The Folin-Ciocalteu method was applied to determine the total phenolic content (TPC) in bee bread's aqueous extracts and DPPH was used to assess the extract's radical scavenging activity. The extract's antibacterial activity on foodborne bacteria were evaluated using minimal inhibitory concentration (MIC) and minimum bactericidal concentration (MBC). The current study determined the TPC of bee bread to be 24.45 ± 3.75 g of GAE/mg. The DPPH assay results indicated that the water-soluble extract of bee bread (1 mg/mL) had a scavenging activity of 3.40±2.99%. In this study, the bee bread extract's antibacterial effect on S. aureus, E. coli, S. Typhimurium, and B. cereus in various concentrations (6.25 to 25 mg/mL). The bee bread contains phenolic compounds and showed antiradical activity. Also, it has antibacterial activity on all of the tested bacteria. This research contributes to the knowledge of the bioactive properties of this unexplored natural material.

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Determination of time dependent antibacterial activities of curcumin, carvacrol and styrax liquidus on Salmonella Enteritidis

Cited by 5 publications

References 44 publications

Antibacterial effect of curcumin on Salmonella Typhimurium: In vitro and food model studies

Antibacterial effect of curcumin on Salmonella Typhimurium: In vitro and food model studies

Curcumin and carvacrol mediated photodynamic inactivation with 405 nm light emitting diodes (LEDs) on Salmonella Enteritidis

Total Phenolic Content, Antibacterial and Antiradical Properties of Bee Bread from Turkey

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