In vitro evaluation of antimicrobial activities of various commercial essential oils, oleoresin and pure compounds against food pathogens and application in ham

Dussault, Dominic; Vu, Khanh Dang; Lacroix, Monique

doi:10.1016/j.meatsci.2013.08.015

Cited by 153 publications

(91 citation statements)

References 36 publications

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“…Allyl isothiocyanate has been tested as a preservative for a wide variety of foods, including water (36), spinach leaves (37), cherry tomatoes (38), fresh cut onions (39), cantaloupe (40), kimchi (41), bread (42), chicken meat (43,44), catfish (45), and ham (46). The application of allyl isothiocyanate is usually via microencapsulation into different matrices to trap the Comparative genome analysis of pectobacteria for saxA genes.…”

Section: Resultsmentioning

confidence: 99%

SaxA-Mediated Isothiocyanate Metabolism in Phytopathogenic Pectobacteria

Welte

Rosengarten

Graaf

et al. 2016

Appl Environ Microbiol

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Pectobacteria are devastating plant pathogens that infect a large variety of crops, including members of the family Brassicaceae. To infect cabbage crops, these plant pathogens need to overcome the plant's antibacterial defense mechanisms, where isothiocyanates are liberated by hydrolysis of glucosinolates. Here, we found that a Pectobacterium isolate from the gut of cabbage root fly larvae was particularly resistant to isothiocyanate and even seemed to benefit from the abundant Brassica root metabolite 2-phenylethyl isothiocyanate as a nitrogen source in an ecosystem where nitrogen is scarce. The Pectobacterium isolate harbored a naturally occurring mobile plasmid that contained a sax operon. We hypothesized that SaxA was the enzyme responsible for the breakdown of 2-phenylethyl isothiocyanate. Subsequently, we heterologously produced and purified the SaxA protein and characterized the recombinant enzyme. It hydrolyzed 2-phenylethyl isothiocyanate to yield the products carbonyl sulfide and phenylethylamine. It was also active toward another aromatic isothiocyanate but hardly toward aliphatic isothiocyanates. It belongs to the class B metal-dependent beta-lactamase fold protein family but was not, however, able to hydrolyze beta-lactam antibiotics. We discovered that several copies of the saxA gene are widespread in full and draft Pectobacterium genomes and therefore hypothesize that SaxA might be a new pathogenicity factor of the genus Pectobacterium, possibly compromising food preservation strategies using isothiocyanates. P ectobacteria are phytopathogens that cause tuber soft rot and blackleg (stem rot) in many horticulturally and economically important crops during cultivation, transport, or storage. Most Pectobacterium spp., e.g., Pectobacterium carotovorum or P. wasabiae, can be detrimental to many different plants, such as potato, sugar beet, cabbage, wasabi, chicory, and Ornithogalum plants, whereas other Pectobacterium spp., e.g., P. atrosepticum and P. betavasulorum, have a more narrow host range of potato and sugar beet plants, respectively (1).Several pathogenicity factors of soft-rot-causing Pectobacterium spp. have been found during the last decades (2-4). Of these, plant cell wall-degrading enzymes produced by Pectobacterium spp. have a large impact on the progress of the disease, as their production leads to the degradation of invaded plant tissue (2, 3). The production of these enzymes is dependent on cell density and regulated by quorum sensing through N-acetylhomoserine lactone (5) and intracellular regulators (6, 7). Motility and nutrient uptake are also factors influencing phytopathogenicity (4,(8)(9)(10). Besides these general pathogenicity factors, phytopathogens have to overcome the toxicity of plant allelochemicals. Important allelochemicals of members of the family Brassicaceae (cabbages and mustards) are isothiocyanates that are liberated by the glucosinolate-myrosinase defense system (11-13). The antimicrobial effect of isothiocyanates has been mainly attributed to their reactivity w...

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Section: Resultsmentioning

confidence: 99%

SaxA-Mediated Isothiocyanate Metabolism in Phytopathogenic Pectobacteria

Welte

Rosengarten

Graaf

et al. 2016

Appl Environ Microbiol

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“…Its inhibition potency was better than that of garlic and thyme; however, it was less potent than oregano. [75] Agar and alginate bilayer films enriched with cinnamon essential oil (2 g/100 mL) showed antimicrobial activities on peeled shrimp, particularly toward the pathogenic bacterium L. monocytogenes. [76] The antimicrobial activity of cinnamon essential oils in fresh products (pepper and tomato) has also been confirmed.…”

Section: Anti-hypertriglyceridemiamentioning

confidence: 98%

Cinnamon and its derivatives as potential ingredient in functional food—A review

Muhammad

Dewettinck

2017

International Journal of Food Properties

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Cinnamon has been reported to have significant benefits for human health, particularly as an anti-inflammatory, antitumor, anticancer, antidiabetic, and anti-hypertriglyceridemia agent, mainly due to its phytochemical constituents such as phenolic and volatile compounds. The phytochemicals in cinnamon can be extracted from different parts of plant by distillation and by solvent extraction. The use of cinnamon in food and its ability to prevent oxidation and inhibit microbial growth are covered in this review. Its bioaccessibility, safety, and consumer acceptance are comprehensively discussed. This review also clearly shows a route to the use of cinnamon as an ingredient in functional foods. ARTICLE HISTORY

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“…However, little quantitative data is available on the antimicrobial activity of commercial essential oils and antimicrobial effects are seldom mentioned in their product advertisements. Dussault et al indicated that shelf life may have effect on the antimicrobial potential of essential oils [4] . But, not enough study has been done in this regard.…”

mentioning

confidence: 99%

“…In literature, some studies determined that cinnamon has remarkable antimicrobial activity against some skin infection agents, and food pathogens [4,[19][20][21] . Moreira et al found that essential oil of C. zeylanicum has a synergistic activity with b-pinene and suggested that these compounds may be an alternative to be inserted in pharmaceutical products as antimold agents [22] .…”

mentioning

confidence: 99%

Comparison of the Contents and Antimicrobial Activities of Commercial and Natural Cinnamon Oils

Kaşkatepe¹,

Kiymaci²,

Şimşek³

et al. 2016

ijps

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There has been an increased interest in essential oils in recent years in accordance with new treatments against pathogens. The aim of the present study was to investigate the contents and to compare the antimicrobial activity of different brands of commercial oils with two natural cinnamon oils. Antibacterial and antifungal activities of cinnamon oils were estimated using disc diffusion and macro dilution methods against Enterococcus faecalis ATCC 19433, Enterococcus faecalis ATCC 29212, Escherichia coli ATCC 25922, Escherichia coli ATCC 35218, Staphylococcus aureus ATCC 29213, Staphylococcus aureus ATCC 25923, methicillin resistant Staphylococcus aureus ATCC 43300, Pseudomonas aeruginosa ATCC 9027, Pseudomonas aeruginosa ATCC 27853, Bacillus subtilis ATCC 6633, Klebsiella pneumonia RSKK 574, Candida albicans ATCC 10231, Candida albicans ATCC 033. The essential oil compositions were illuminated by gas chromatography-mass spectroscopy. Trans-cinnamaldehyde was the major compound of the essential oils obtained from the bark (C4 and C5; 92.3 and 90.1% respectively). The results of the commercial oils have revealed that these oils can be accepted as artificial oils. All the oils showed antimicrobial activity in a range of doses thought to be from cinnamaldehyde content.

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In vitro evaluation of antimicrobial activities of various commercial essential oils, oleoresin and pure compounds against food pathogens and application in ham

Cited by 153 publications

References 36 publications

SaxA-Mediated Isothiocyanate Metabolism in Phytopathogenic Pectobacteria

SaxA-Mediated Isothiocyanate Metabolism in Phytopathogenic Pectobacteria

Cinnamon and its derivatives as potential ingredient in functional food—A review

Comparison of the Contents and Antimicrobial Activities of Commercial and Natural Cinnamon Oils

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