Inhibition of Listeria monocytogenes on bologna by a beta acid rich hop extract

Krämer, Bernd; Mignard, C.; Warschat, D; Gürbüz, Semra; Aiglstorfer, P.; Muranyi, Peter

doi:10.1016/j.foodcont.2021.108040

Cited by 9 publications

(3 citation statements)

References 33 publications

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“…Brucella, Helicobacter pylori, and some fungi, i.e. Candida (C.), Trichophyton (T.), Fusarium (F.), Mucor (M.) species [18,[60][61][62][63]. Hop bitter acids showed high antimicrobial potential mainly against Gram-positive foodborne pathogens L. monocytogenes, whereas the inhibitory effect against Gram-negative bacteria Escherichia (E.) coli was negligible [64].…”

Section: Anti-infective Properties Of Hop Constituentsmentioning

confidence: 99%

Physiological effects of hop and barley derived beer components

Li,

Pischetsrieder,

Gmeiner

2024

Lebensmittelchemie

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Section: Anti-infective Properties Of Hop Constituentsmentioning

confidence: 99%

Physiological effects of hop and barley derived beer components

Li,

Pischetsrieder,

Gmeiner

2024

Lebensmittelchemie

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“…Compared to other plant-derived antimicrobials, HBAs display an exceptionally strong antimicrobial effect against several Gram-positive bacteria in media and food products [ 22 , 23 , 24 ]. Therefore, despite their bitter flavor, the impact of HBA on the organoleptic properties of food is believed to be minimal when they are used to inhibit the growth of L. monocytogenes [ 25 , 26 ]. Additionally, HBAs are commercially produced in high volumes for a fraction of the cost of most traditional essential oils, and their compounds have a long history of use.…”

Section: Introductionmentioning

confidence: 99%

Cell Envelope Modifications Generating Resistance to Hop Beta Acids and Collateral Sensitivity to Cationic Antimicrobials in Listeria monocytogenes

Goedseels,

Michiels

2023

Microorganisms

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Hop beta acids (HBAs) are characteristic compounds from the hop plant that are of interest for their strong antimicrobial activity. In this work, we report a resistance mechanism against HBA in the foodborne pathogen Listeria monocytogenes. Using an evolution experiment, we isolated two HBA-resistant mutants with mutations in the mprF gene, which codes for the Multiple Peptide Resistance Factor, an enzyme that confers resistance to cationic peptides and antibiotics in several Gram-positive bacteria by lysinylating membrane phospholipids. Besides the deletion of mprF, the deletion of dltA, which mediates the alanylation of teichoic acids, resulted in increased HBA resistance, suggesting that resistance may be caused by a reduction in positive charges on the cell surface. Additionally, we found that this resistance is maintained at low pH, indicating that the resistance mechanism is not solely based on electrostatic interactions of HBA with the cell surface. Finally, we showed that the HBA-resistant mutants display collateral sensitivity to the cationic antimicrobials polymyxin B and nisin, which may open perspectives for combining antimicrobials to prevent resistance development.

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“…Because of the bitterness and the antiseptic and aromatic properties of its metabolites, it is particularly popular with brewers [ 11 ]. However, H. lupulus was originally used for medicinal purposes [ 12 ], and it has been demonstrated to display a variety of pharmacological properties, such as antioxidant, estrogenic, antimicrobial, and anti-inflammatory proprieties [ 13 ]. H. lupulus contains various terpenes, phytoestrogens, tannins, essential oils, and flavonoids, with abundant activity in vitro.…”

Section: Introductionmentioning

confidence: 99%

The Antifungal Mechanism of Isoxanthohumol from Humulus lupulus Linn.

Yan

et al. 2021

IJMS

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Humulus lupulus Linn. is a traditional medicinal and edible plant with several biological properties. The aims of this work were: (1) to evaluate the in vitro antifungal activity of H. lupulus ethanolic extract; (2) to study the in vitro and in vivo antifungal activity of isoxanthohumol, an isoprene flavonoid from H. lupulus, against Botrytis cinerea; and (3) to explore the antifungal mechanism of isoxanthohumol on B. cinerea. The present data revealed that the ethanolic extract of H. lupulus exhibited moderate antifungal activity against the five tested phytopathogenic fungi in vitro, and isoxanthohumol showed highly significant antifungal activity against B. cinerea, with an EC50 value of 4.32 µg/mL. Meanwhile, it exhibited moderate to excellent protective and curative efficacies in vivo. The results of morphologic observation, RNA-seq, and physiological indicators revealed that the antifungal mechanism of isoxanthohumol is mainly related to metabolism; it affected the carbohydrate metabolic process, destroyed the tricarboxylic acid (TCA) cycle, and hindered the generation of ATP by inhibiting respiration. Further studies indicated that isoxanthohumol caused membrane lipid peroxidation, thus accelerating the death of B. cinerea. This study demonstrates that isoxanthohumol can be used as a potential botanical fungicide for the management of phytopathogenic fungi.

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Inhibition of Listeria monocytogenes on bologna by a beta acid rich hop extract

Cited by 9 publications

References 33 publications

Physiological effects of hop and barley derived beer components

Physiological effects of hop and barley derived beer components

Cell Envelope Modifications Generating Resistance to Hop Beta Acids and Collateral Sensitivity to Cationic Antimicrobials in Listeria monocytogenes

The Antifungal Mechanism of Isoxanthohumol from Humulus lupulus Linn.

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