Plant defence mechanisms and enzymatic transformation products and their potential applications in food preservation: Advantages and limitations

Maldonado, Alma Fernanda Sánchez; Schieber, Andreas; Gänzle, Michael G.

doi:10.1016/j.tifs.2015.07.013

Cited by 28 publications

(10 citation statements)

References 138 publications

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“…Meanwhile, with the ever-increasing demand of consumers for minimally processed, nutritional, safe, and natural foods, considerable effort has been made to search for efficient natural antimicrobials as safer preservative alternatives. In recent years, phenolic compounds derived from plants have been extensively screened due to their antimicrobial activities against a broad range of food spoilage and food poisoning microorganisms [8].…”

Section: Introductionmentioning

confidence: 99%

Antibacterial Activity and Membrane-Disruptive Mechanism of 3-p-trans-Coumaroyl-2-hydroxyquinic Acid, a Novel Phenolic Compound from Pine Needles of Cedrus deodara, against Staphylococcus aureus

et al. 2016

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Recently, we reported that a novel phenolic compound isolated from Cedrus deodara, 3-p-trans-coumaroyl-2-hydroxyquinic acid (CHQA), exhibits a potent antioxidant activity. The present study aimed to evaluate the antibacterial activity of CHQA against eleven food-borne pathogens and to elucidate its mechanism of action against Staphylococcus aureus. The results from minimum inhibitory concentration (MIC) determinations showed that CHQA exhibited moderate inhibitory effects on all of the tested pathogens with MIC values ranging from 2.5-10 mg/mL. Membrane potential measurements and flow cytometric analysis demonstrated that CHQA damaged the cytoplasmic membrane of S. aureus, causing a significant membrane hyperpolarization with a loss of membrane integrity. Moreover, CHQA induced an increase in membrane fluidity and conformational changes in membrane protein of S. aureus, suggesting that CHQA probably acts on the cell membrane by interactions with membrane lipid and protein. Transmission electron microscopic observations further confirmed that CHQA disrupted the cell membrane of S. aureus and caused severe morphological changes, which even led to leakage of intracellular constituents. These findings indicated that CHQA could have the potential to serve as a natural antibacterial agent to control and prevent the growth of pathogens in food and in food-processing environments.

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Section: Introductionmentioning

confidence: 99%

Antibacterial Activity and Membrane-Disruptive Mechanism of 3-p-trans-Coumaroyl-2-hydroxyquinic Acid, a Novel Phenolic Compound from Pine Needles of Cedrus deodara, against Staphylococcus aureus

et al. 2016

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“…Thereby, these prenylated aromatic compounds are valuable for several industries. Their antimicrobial properties, for example, make prenylated (iso)flavonoids and stilbenoids interesting for use as natural preservatives in food and feed [7]. Additionally, natural products with antitumor and cancer preventive activities are potential lead compounds for drug development in the pharmaceutical industry [8].…”

Section: Plant Aromatic Pts Are Essential In Secondary Metabolismmentioning

confidence: 99%

Plant Aromatic Prenyltransferases: Tools for Microbial Cell Factories

Bruijn

Levisson

Beekwilder

et al. 2020

Trends in Biotechnology

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This article is made publicly available in the institutional repository of Wageningen University and Research, under the terms of article 25fa of the Dutch Copyright Act, also known as the Amendment Taverne. This has been done with explicit consent by the author.Article 25fa states that the author of a short scientific work funded either wholly or partially by Dutch public funds is entitled to make that work publicly available for no consideration following a reasonable period of time after the work was first published, provided that clear reference is made to the source of the first publication of the work.This publication is distributed under The Association of Universities in the Netherlands (VSNU) 'Article 25fa implementation' project. In this project research outputs of researchers employed by Dutch Universities that comply with the legal requirements of Article 25fa of the Dutch Copyright Act are distributed online and free of cost or other barriers in institutional repositories. Research outputs are distributed six months after their first online publication in the original published version and with proper attribution to the source of the original publication.

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“…To meet the consumers’ demand for ‘natural preservatives’ including essential oils extracted from plants (Sanchez‐Maldonado et al . ; Pandey et al . ), bacteriocins from lactic acid bacteria (LAB), such as nisin or pediocin PAß1‐AcH, and bacteriocin‐producing protective cultures, such as Carnobacterium maltaromaticum UAL307 (Micocin ® ; Liu ; Barbosa et al .…”

Section: Introductionmentioning

confidence: 99%

“…Moreover, the negative public perception of commercial preservatives prompts an increasing preference of consumers for the replacement of chemical preservatives by 'natural' alternatives that are derived from biological systems (Amit et al 2017;Rom an et al 2017). To meet the consumers' demand for 'natural preservatives' including essential oils extracted from plants (Sanchez-Maldonado et al 2015;Pandey et al 2017), bacteriocins from lactic acid bacteria (LAB), such as nisin or pediocin PAß1-AcH, and bacteriocin-producing protective cultures, such as Carnobacterium maltaromaticum UAL307 (Micocin â ; Liu 2014; Barbosa et al 2017), are used commercially as food preservatives. Further improvement of food safety and quality, however, necessitate the development of other antimicrobials from natural resources.…”

Section: Introductionmentioning

confidence: 99%

Challenges and opportunities related to the use of chitosan as a food preservative

Gänzle

2018

J Appl Microbiol

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Summary Chitosan has attracted a growing attention as a food preservative due to its versatility, nontoxicity, biodegradability and biocompatibility. This review aims to provide a critical appraisal of the limitations and opportunities of the use of chitosan as a food preservative. The application of chitosan as a food preservative necessitates insights into mechanisms of chitosan‐mediated cell death and injury, factors affecting chitosan activity and effects of chitosan on food safety and quality. Chitosan exerts antimicrobial activity by perturbing the negatively charged cell envelope of micro‐organisms with its polycationic structure. Intrinsic characteristics, including molecular weight and degree of deacetylation (DD), and other ambient conditions, including pH, temperature and neighbouring components, affect chitosan activity. Because the antimicrobial activity of chitosan is mainly based on ionic interactions with negatively charged components of the bacterial cell envelope, the food matrix can strongly interfere with the antimicrobial activity of chitosan. Despite its limited antimicrobial efficacy, chitosan demonstrates both bactericidal and bacteriostatic effects in specific food products. Moreover, chitosan can also enhance the efficacy of commercial intervention technologies, such as heat and pressure treatment, and aid the preservation of food quality, including retardation of lipid oxidation, weight loss and deterioration in sensory attributes.

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Plant defence mechanisms and enzymatic transformation products and their potential applications in food preservation: Advantages and limitations

Cited by 28 publications

References 138 publications

Antibacterial Activity and Membrane-Disruptive Mechanism of 3-p-trans-Coumaroyl-2-hydroxyquinic Acid, a Novel Phenolic Compound from Pine Needles of Cedrus deodara, against Staphylococcus aureus

Antibacterial Activity and Membrane-Disruptive Mechanism of 3-p-trans-Coumaroyl-2-hydroxyquinic Acid, a Novel Phenolic Compound from Pine Needles of Cedrus deodara, against Staphylococcus aureus

Plant Aromatic Prenyltransferases: Tools for Microbial Cell Factories

Challenges and opportunities related to the use of chitosan as a food preservative

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