Effects of the antimicrobial glabridin on membrane integrity and stress response activation in Listeria monocytogenes

Bombelli, Alberto; Araya-Cloutier, Carla; Boeren, Sjef; Vincken, Jean‑Paul; Abee, Tjakko; den Besten, Heidy M.W.

doi:10.1016/j.foodres.2023.113687

Cited by 5 publications

(2 citation statements)

References 77 publications

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“…Low-concentration LA solution (0.03-0.25 mg/mL) inhibited the Staphylococcus aureus, Escherichia coli, Bacillus subtilis and Bacterium aeruginosa expend effectively [38,39]. LF inhibited Staphylococcus aureus, usarium graminearum and Listeria monocytogenes expend [40][41][42]. We have found similar results; the decay rate of FCSPS after LA and LF treatments decreased significantly at 7 DAS in this study.…”

Section: Antioxidant Activity Of Licorice Extractssupporting

confidence: 83%

Three Licorice Extracts’ Impact on the Quality of Fresh-Cut Sweet Potato (Ipomoea batatas (L.) Lam) Slices

Xu,

Zhang,

Jin

et al. 2024

Foods

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The quality of fresh-cut produce, particularly sweet potatoes, is crucial for their value. Licorice extract is an optional additive in fresh-cut sweet potatoes. This study examined the impact of three licorice extracts (licorice acid, LA; licorice flavonoids, LF; and licorice polysaccharides, LP) on the quality of fresh-cut sweet potato slices (FCSPSs) for one week of storage. After one week of storage, the extracts showed varying effects on FCSPSs. LA and LF treatments reduced the area proportion of browning (APB), while LP treatments increased APB and decreased L* values. Antioxidant experiments revealed that LP treatments increased PPO and POD activity while reducing SOD activity. The concentrations of the three licorice extracts showed a strong negative correlation with SOD activity. In conclusion, LP harmed the appearance and antioxidant qualities of FCSPSs. LA and LF may be suitable additive components for FCSPSs, and 30 mg/mL LA and LF treatments were found to maintain the appearance and texture quality of FCSPSs during storage. Therefore, careful consideration should be given when using LP as a food additive for FCSPSs.

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Section: Antioxidant Activity Of Licorice Extractssupporting

confidence: 83%

Three Licorice Extracts’ Impact on the Quality of Fresh-Cut Sweet Potato (Ipomoea batatas (L.) Lam) Slices

Xu,

Zhang,

Jin

et al. 2024

Foods

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show abstract

“…Compared with the control, treatment with glabridin at 1/8, 1/4, or 1/2 of the MIC did not limit the growth of L. monocytogenes in BHI at any time point during the incubation. In fact, glabridin at the MBC was sufficient to stimulate the disruption of the membrane integrity of L. monocytogenes ( Bombelli et al, 2024 ). We then established subinhibitory concentrations of 1/8, 1/4, or 1/2 of the MIC of glabridin (i.e., 3.91, 7.81, and 15.63 μg/mL, respectively) that were used in subsequent experiments.…”

Section: Discussionmentioning

confidence: 99%

Subinhibitory concentrations of glabridin from Glycyrrhiza glabra L. reduce Listeria monocytogenes motility and hemolytic activity but do not exhibit antimicrobial activity

Liao,

Yu,

Guo

et al. 2024

Front. Microbiol.

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Increases in the virulence and survival of some pathogens in the presence of subinhibitory concentrations of antibiotics have been reported. However, research on the effects of subinhibitory concentrations of antimicrobial substances derived from traditional Chinese medicine on pathogens is still insufficient. Glabridin is a well-known active isoflavone found in licorice roots that possesses a wide range of biological activities. Therefore, in this study, Listeria monocytogenes (L. monocytogenes) exposed to subinhibitory concentrations of glabridin was used as the research object. The minimum inhibitory concentration (MIC) was determined for L. monocytogenes. We investigated the impacts of subinhibitory concentrations of glabridin on the morphology, motility, biofilm formation, adherence, and survival of L. monocytogenes. The results indicated that the MIC of glabridin for L. monocytogenes was 31.25 μg/mL. At 1/8, 1/4, or 1/2 of the MIC, glabridin did not affect the growth, morphology, flagellar production, or biofilm formation of L. monocytogenes. However, subinhibitory concentrations of glabridin inhibited bacterial swimming and swarming motility and decreased the hemolytic activity of L. monocytogenes. Glabridin reduced the hemolytic activity of L. monocytogenes culture supernatants. The results also showed that subinhibitory concentrations of glabridin had no toxic effect on RAW264.7 cells but decreased the intracellular growth of L. monocytogenes in RAW264.7 cells. Furthermore, subinhibitory concentrations of glabridin triggered ROS production but did not induce MET formation in macrophages. In addition, glabridin did not enhance the capacity of L. monocytogenes to trigger METs or the extracellular killing of macrophages by METs. Thus, we conclude that subinhibitory concentrations of glabridin reduce L. monocytogenes motility and hemolytic activity but do not exhibit antimicrobial activity. Glabridin could be an interesting food additive as a bacteriostatic agent with anti-Listeria activity.

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Disinfectant efficacy of glabridin against dried and biofilm cells of Listeria monocytogenes and the impact of residual organic matter

Bombelli,

Araya-Cloutier,

Abee

et al. 2024

Food Research International

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Effects of the antimicrobial glabridin on membrane integrity and stress response activation in Listeria monocytogenes

Cited by 5 publications

References 77 publications

Three Licorice Extracts’ Impact on the Quality of Fresh-Cut Sweet Potato (Ipomoea batatas (L.) Lam) Slices

Three Licorice Extracts’ Impact on the Quality of Fresh-Cut Sweet Potato (Ipomoea batatas (L.) Lam) Slices

Subinhibitory concentrations of glabridin from Glycyrrhiza glabra L. reduce Listeria monocytogenes motility and hemolytic activity but do not exhibit antimicrobial activity

Disinfectant efficacy of glabridin against dried and biofilm cells of Listeria monocytogenes and the impact of residual organic matter

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