Secondary metabolites from the unripe pulp of Persea americana and their antimycobacterial activities

Stability of the antimicrobial activity of acetogenins from avocado seed, under common food processing conditions, against Clostridium sporogenes vegetative cell growth and endospore germination

“…It is interesting that AcO‐avocadene (2) was the least active acetogenin against Listeria monocytogenes (Salinas‐Salazar et al ., ); therefore, certain specificity might exist among molecules and target microorganisms. AcO‐avocadene (2) aliphatic chain compared to AcO‐avocadenyne (1) shows that a terminal methylene was more effective towards C. sporogenes than an acetylene group (Table S1), in accordance with antimicrobial properties described for fatty acids alcohols from avocado (Lu et al ., ). These molecules are of particular interest, as AcO‐avocadenyne (1) is exclusively present in the seed and AcO‐avocadene (2) is the majoritarian acetogenin in this fruit tissue (Salinas‐Salazar et al ., ), indicating that the seed is a good source of bioactive molecules.…”

“…These molecules are of particular interest, as AcO‐avocadenyne (1) is exclusively present in the seed and AcO‐avocadene (2) is the majoritarian acetogenin in this fruit tissue (Salinas‐Salazar et al ., ), indicating that the seed is a good source of bioactive molecules. Of all isolated compounds tested, the number of unsaturations in the aliphatic chain was not as relevant as for antilisterial (Salinas‐Salazar et al ., ) or antimycobacterial activity of fatty acid alcohols (Lu et al ., ).…”

“…The latter supports previous observations of the fact that the configuration of the aliphatic chain (number of unsaturations or length) is not as relevant for anticlostridial activity, as the configuration of their highly oxygenated end. It has been reported that a triol moiety (OH groups at C‐1, C‐2, C‐4) in the aliphatic chain increases antibacterial properties compared to partially or totally acetylated aliphatic chains (Neeman et al ., ; Lu et al ., ). However, these molecules could also be modified by pH; at low pH, they can be reduced at these OH groups, lowering bioactivity, and at high pH, they can be deprotonated conferring the oxygen atom a highly reactive state.…”

“…The use of natural additives and the discovery of new antimicrobial molecules is a necessity of the food industry to respond to the growing trend towards clean food labels with no addition or minimal use of synthetic additives (Tiwari et al ., ; Negi, ). Acetogenins from avocado fruit are fatty acid derivatives, with a long unsaturated aliphatic chain (C19‐C23) and a highly oxygenated end (Kashman et al ., ; Rodriguez‐Saona & Trumble, ), that possess antimicrobial, antifungal and insecticidal activities (Prusky et al ., ; Rodriguez‐Saona & Trumble, ; Rodriguez‐Carpena et al ., ; Lu et al ., ; Rodríguez‐Sánchez et al ., b; Salinas‐Salazar et al ., ). In particular, seeds contain 1.6 times higher concentrations of acetogenins than the pulp representing a good source of these molecules and a waste management solution for the processing industry (Salinas‐Salazar et al ., ).…”

Purified avocado seed acetogenins: Antimicrobial spectrum and complete inhibition of Listeria monocytogenes in a refrigerated food matrix

“…2011; Rodríguez-Sánchez et al, 2013;Salinas-Salazar et al, 2016;US2550254A, 1951;Valeri & Gimeno, 1954). A significant number of scientific reports have evidenced the potential application of avocado extracts to control growth of relevant human food-borne bacterial pathogens and spoilage microorganisms, such as Bacillus cereus, Bacillus subtilis, Escherichia coli, Listeria monocytogenes, Staphylococcus aureus, Salmonella serovar Typhi, Shigella dysenteriae, Candida albicans, Saccharomyces cerevisiae, Leishmania donovani and Mycobacterium tuberculosis, among others (Dharmaratne et al, 2012;Lu et al, 2012;Neeman et al, 1970;Rodríguez-Carpena et al, 2011). However, most of the previous knowledge was generated using crude extracts (mixtures of molecules) and very few studies have isolated, identified and linked chemical features with specific antimicrobial activities (Salinas-Salazar et al, 2016).…”