Main Antimicrobial Compounds in Table Olives

Medina, Eduardo; Brenes, Manuel; Romero, Concepción; García, Aránzazu; Castro, Antonio de

doi:10.1021/jf0719757

Cited by 119 publications

(128 citation statements)

References 43 publications

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“…2). This result agrees with that obtained for L. pentosus ATCC 8041, which was able to grow in the presence of different phenolic compounds, such as hydroxytyrosol and its glucosides, oleoside, tyrosol, secoxyloganin, secologanoside, and oleuropein (20). Supplementation with 20 g/liter NaCl increased the inhibition triggered by phenolic compounds for all mutants (final OD 600 of about 0.3), whereas it had no consequence on WT L. pentosus growth (Fig.…”

Section: Resultssupporting

confidence: 90%

“…These strains have different biochemical and physiological characteristics and are adapted to the particular conditions of olive brines (15)(16)(17). In recent years, the interest of researchers was focused on the study of the antimicrobial effects of phenolic compounds present in table olives (18)(19)(20). Particular attention was paid to L. plantarum, while only few analyses were performed with L. pentosus (20).…”

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confidence: 99%

“…In recent years, the interest of researchers was focused on the study of the antimicrobial effects of phenolic compounds present in table olives (18)(19)(20). Particular attention was paid to L. plantarum, while only few analyses were performed with L. pentosus (20). Some bacterial responses to phenolic compounds were deeply characterized, particularly the phenolic acid stress response (PASR) in Pediococcus pentosaceus (21), L. plantarum (22)(23)(24), and Bacillus subtilis (25,26), which allows the bacteria to face ferulic, p-coumaric, and caffeic acid stresses.…”

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Identification of Critical Genes for Growth in Olive Brine by Transposon Mutagenesis of Lactobacillus pentosus C11

Perpetuini

Scornec

Tofalo

et al. 2013

Appl Environ Microbiol

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Olive brine represents a stressful environment due to the high NaCl concentration, presence of phenolic compounds known as antimicrobials, and low availability of nutrients. Thus, only a few strains of lactic acid bacteria (LAB) are adapted to grow in and ferment table olives. To identify the mechanisms by which these few strains are able to grow in olive brine, Lactobacillus pentosus C11, a particularly resistant strain isolated from naturally fermented table olives, was mutagenized by random transposition using the P junc -TpaseIS1223 system (H. Licandro-Seraut, S. Brinster, M. van de Guchte, H. Scornec, E. Maguin, P. Sansonetti, J. F. Cavin, and P. Serror, Appl. Environ. Microbiol. 78:5417-5423, 2012). A library of 6,000 mutants was generated and screened for adaptation and subsequent growth in a medium, named BSM (brine screening medium), which presents the stressful conditions encountered in olive brine. Five transposition mutants impaired in growth on BSM were identified. Transposition occurred in two open reading frames and in three transcription terminators affecting stability of transcripts. Thus, several essential genes for adaptation and growth of L. pentosus C11 in olive brine were identified.

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Section: Resultssupporting

confidence: 90%

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Identification of Critical Genes for Growth in Olive Brine by Transposon Mutagenesis of Lactobacillus pentosus C11

Perpetuini

Scornec

Tofalo

et al. 2013

Appl Environ Microbiol

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“…The HPLC system consisted of a Waters 2695 Alliance with a pump and autosampler included; the detection was performed with a Waters 410 refractive index detector. A Rezex RCM-Monosaccharide Ca+ (8%) column (300 × 7.8 mm i.d., Phenomenex) held at 85 °C and deionized water as eluent at 0.6 mL/min were used (Medina et al, 2007).…”

Section: Analysis Of Sugarsmentioning

confidence: 99%

An explanation for the natural de-bittering of Hurma olives during ripening on the tree

Susamci¹,

Romero

Tuncay

et al. 2017

Grasas y Aceites

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SUMMARY:Harvested olives require further processing to make them edible due to their content in the bitter substance oleuropein. However, some olives of the Erkence cultivar naturally de-bitter on the tree giving rise to the so-called Hurma olives. In this study, the evolution of the chemical characteristics of Erkence and Hurma olives harvested from the northeast and southwest area of trees located in the Karaburun Peninsula was assayed. It was confirmed that the oleuropein content in Hurma olives was much lower (< 2000 mg/kg fresh weight) than Erkence, which reached 35.000 mg/kg fresh weight at the beginning of the season. In addition, no free or polymerized anthocyanins were found in Hurma fruit in contrast to ripened Erkence fruit. The concentration of glucose was also lower in Hurma than Erkence olives. These results suggest that the enzymatic oxidation of oleuropein could be responsible for the natural de-bittering of Hurma olives during their ripening on the tree. KEYWORDS:Anthocyanin; Bitterness; Olive; Phenolic compounds; Sugar RESUMEN: Una explicación para el desamargado natural de aceitunas Hurma durante su maduración en el árbol. Las aceitunas recién cogidas del árbol necesitan ser procesadas para hacerlas comestibles, debido a su contenido en el compuesto amargo oleuropeína. Sin embargo, algunas aceitunas de la variedad Erkence desamargan de forma natural en el árbol dando lugar a las aceitunas conocidas como Hurma. En este trabajo se han analizado las características químicas de aceitunas Erkence y Hurma recolectadas de la zona noreste y suroeste de árboles situados en la provincia de Karaburun. Se ha confirmado que el contenido en oleuropeína de aceitunas Hurma es muy inferior (< 2000 mg/kg) que Erkence, las cuales alcanzaron una concentración en dicha sustancia hasta de 35.000 mg/kg al principio del periodo de maduración. Además, no se encontraron en aceitunas Hurma antocianinas ni libres ni polimerizadas, a diferencia de Erkence. Estos resultados indican que la oxidación enzimática de la oleuropeína podría ser la responsable de la eliminación del amargor de forma natural en aceitunas Hurma durante su maduración en el árbol.

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“…Its therapeutic activities have been associated with its high content of biophenols (oleuropein, hydroxytyrosol and their derivatives) (1)(2)(3)(4)(5)(6)(7). Published reports on olive leaf revealed antioxidative activity as well as cardioprotective and chemopreventive effects (8).…”

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Olive leaf extract activity against Candida albicans and C. dubliniensis – the in vitro viability study

et al. 2016

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Olive leaf extract activity against Candida albicans and C. dubliniensis -the in vitro viability studyOlive leaf extract is characterized by a high content of polyphenols (oleuropein, hydroxytyrosol and their derivatives), which is associated with its therapeutic properties. The objective of the present research was to evaluate the antifungal activity of olive leaf extract against Candida albicans ATCC 10231 and C. dubliniensis CBS 7987 strains. Minimum inhibitory concentrations (MIC) of the extract were determined by several in vitro assays. The extract showed a concentration depended effect on the viability of C. albicans with MIC value of 46.875 mg mL -1 and C. dubliniensis with MIC value 62.5 mg mL -1 . Most sensitive methods for testing the antifungal effect of the extracts were the trypan blue exclusion method and fluorescent dye exclusion method while MIC could not be determined by the method according to the EUCAST recommendation suggesting that herbal preparations contain compounds that may interfere with this susceptibility testing. The fluorescent dye exclusion method was also used for the assessment of morphological changes in the nuclei of treated cells. According to the obtained results, olive leaf extract is less effective against the tested strains than hydroxytyrosol, an olive plant constituent tested in our previous study.

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Main Antimicrobial Compounds in Table Olives

Cited by 119 publications

References 43 publications

Identification of Critical Genes for Growth in Olive Brine by Transposon Mutagenesis of Lactobacillus pentosus C11

Identification of Critical Genes for Growth in Olive Brine by Transposon Mutagenesis of Lactobacillus pentosus C11

An explanation for the natural de-bittering of Hurma olives during ripening on the tree

Olive leaf extract activity against Candida albicans and C. dubliniensis – the in vitro viability study

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