Impact of food-relevant conditions and food matrix on the efficacy of prenylated isoflavonoids glabridin and 6,8-diprenylgenistein as potential natural preservatives against Listeria monocytogenes

Bombelli, Alberto; Araya‐Cloutier, Carla; Vincken, Jean‐Paul; Abee, Tjakko; Besten, H.M.W. den

doi:10.1016/j.ijfoodmicro.2023.110109

Cited by 10 publications

(4 citation statements)

References 49 publications

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“…However, treatment with glabridin at the MIC (12.5 μg/mL) exhibits antibacterial activity against Helicobacter pylori by inhibiting protein synthesis, DNA gyrase, and dihydrofolate reductase ( Asha et al, 2013 ). Bombelli et al (2023) reported that the MIC and MBC of glabridin against L. monocytogenes EGDe are 12.5 and 25 μg/mL, respectively. They also confirmed that temperature, pH, and oxygen were factors that influenced the antibacterial activity of glabridin against L. monocytogenes .…”

Section: Discussionmentioning

confidence: 99%

“…Exposure to subinhibitory concentrations of antibiotics significantly increases biofilm formation in several pathogenic species ( Bernardi et al, 2021 ). Recently, glabridin was reported to exhibit antimicrobial activity against L. monocytogenes, with a minimum inhibitory concentration (MIC) of 12.5 μg/mL ( Bombelli et al, 2023 ). However, little is known about the effects of subinhibitory concentrations of the Chinese herbal medicines on bacteria.…”

Section: Introductionmentioning

confidence: 99%

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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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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

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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“…The dipping of fresh-cut potatoes and fresh-cut lettuce in Centella asiatica L. extract significantly reduced the load of B. cereus and E. coli O157:H7 [ 131 ]. The glabridin, a prenylated isoflavonoid, reduced, by at least 1 log cfu g −1 , the load of L. monocytogenes on fresh-cut cantaloupe during 4 days of cold storage [ 169 ].…”

Section: Plant Antimicrobials For Food Quality and Safetymentioning

confidence: 99%

Plant Antimicrobials for Food Quality and Safety: Recent Views and Future Challenges

Pinto

Tapia-Rodríguez

Baruzzi

et al. 2023

Foods

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The increasing demand for natural, safe, and sustainable food preservation methods drove research towards the use of plant antimicrobials as an alternative to synthetic preservatives. This review article comprehensively discussed the potential applications of plant extracts, essential oils, and their compounds as antimicrobial agents in the food industry. The antimicrobial properties of several plant-derived substances against foodborne pathogens and spoilage microorganisms, along with their modes of action, factors affecting their efficacy, and potential negative sensory impacts, were presented. The review highlighted the synergistic or additive effects displayed by combinations of plant antimicrobials, as well as the successful integration of plant extracts with food technologies ensuring an improved hurdle effect, which can enhance food safety and shelf life. The review likewise emphasized the need for further research in fields such as mode of action, optimized formulations, sensory properties, safety assessment, regulatory aspects, eco-friendly production methods, and consumer education. By addressing these gaps, plant antimicrobials can pave the way for more effective, safe, and sustainable food preservation strategies in the future.

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“…Therefore, researchers are committed to exploring green, safe, and effective natural substances as substitutes for chemical preservatives and antibiotics [ 25 ]. With people paying more and more attention to food safety and quality, consumers are demanding that fresh food should have the least processing and most natural preservatives [ 26 , 27 ]. In past decades, bacteriocin, has been widely used as a food biopreservative in the food industry because of its safety and easy digestion in the gastrointestinal tract [ 28 , 29 , 30 ].…”

Section: Introductionmentioning

confidence: 99%

Potential Impact of Combined Inhibition by Bacteriocins and Chemical Substances of Foodborne Pathogenic and Spoilage Bacteria: A Review

Yu,

Guo,

Liu

et al. 2023

Foods

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In recent years, food safety caused by foodborne pathogens and spoilage bacteria has become a major public health problem worldwide. Bacteriocins are a kind of antibacterial peptide synthesized by microbial ribosomes, and are widely used as food preservatives. However, when used individually bacteriocins may have limitations such as high cost of isolation and purification, narrow inhibitory spectrum, easy degradation by enzymes, and vulnerability to complex food environments. Numerous studies have demonstrated that co-treatment with bacteriocins and a variety of chemical substances can have synergistic antibacterial effects on spoilage microorganisms and foodborne pathogens, effectively prolonging the shelf life of food and ensuring food safety. Therefore, this paper systematically summarizes the synergistic bacteriostatic strategies of bacteriocins in combination with chemical substances such as essential oils, plant extracts, and organic acids. The impacts of bacteriocins when used individually and in combination with other chemical substances on different food substrates are clarified, and bacteriocin–chemical substance compositions that enhance antibacterial effectiveness and reduce the potential negative effects of chemical preservatives are highlighted and discussed. Combined treatments involving bacteriocins and different kinds of chemical substances are expected to be a promising new antibacterial method and to become widely used in both the food industry and biological medicine.

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Impact of food-relevant conditions and food matrix on the efficacy of prenylated isoflavonoids glabridin and 6,8-diprenylgenistein as potential natural preservatives against Listeria monocytogenes

Cited by 10 publications

References 49 publications

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

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

Plant Antimicrobials for Food Quality and Safety: Recent Views and Future Challenges

Potential Impact of Combined Inhibition by Bacteriocins and Chemical Substances of Foodborne Pathogenic and Spoilage Bacteria: A Review

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