The effect of American cranberry (Vaccinium macrocarpon) constituents on the growth inhibition, membrane integrity, and injury of Escherichia coli O157:H7 and Listeria monocytogenes in comparison to Lactobacillus rhamnosus

Lacombe, Alison; McGivney, Christine; Tadepalli, Shravani; Sun, Xiaohong; Wu, Vivian C.H.

doi:10.1016/j.fm.2013.01.008

Cited by 48 publications

(31 citation statements)

References 28 publications

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“…The probe itself is nonfluorescent unless it crosses cell membrane and binds with the protein of cytoplasm (Shi et al, ). Fluorescence intensity increases in the state of membrane depolarization, whereas the membrane potential is hyperpolarization (Lacombe, McGivney, Tadepalli, Sun, & Wu, ). The effect of QA on membrane potential of S. aureus was shown in Figure a.…”

Section: Resultsmentioning

confidence: 99%

In vitro and in vivo characterization of the antibacterial activity and membrane damage mechanism of quinic acid against Staphylococcus aureus

Bai

Wang

et al. 2017

Journal of Food Safety

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In this study, we investigated the antibacterial activity of quinic acid (QA) and elucidated its membrane action mechanism against Staphylococcus aureus. In vitro antibacterial assay showed that QA effectively inhibited the growth of test bacteria. In model food systems of cabbage suspension and barley soup, QA possessed a great antibacterial capacity. The membrane hyperpolarization and a decrease of membrane fluidity demonstrated a significant effect of QA on damaging the normal functions of cell membrane, which was further validated by the observation of the transmission electron microscope. The interaction of QA with Phe residues in the membrane protein was revealed by fluorescence quenching. Overall, the present study illustrates QA as a potent antibacterial agent and its inhibition action on S. aureus by damaging the cell membrane. Practical applicationsIn model food systems of cabbage suspension and barley soup, QA possessed a great antibacterial capacity to control the total counts of viable bacteria. This study provided the theoretical foundations for the application of QA in foods to prevent the growth of foodborne pathogens. | I NTR OD U CTI ONCurrently, food safety problems triggered by pathogenic microorganism have been a considerable concern of the international community. It has been reported that in the United States, about 48 million of populations suffered from foodborne diseases caused by 31 major kinds of pathogenic microorganism, leading to a great number of economic loss (Miao et al., 2016; Scallan et al., 2011). The major foodborne bacteria include Escherichia coli, Salmonella enterica, Bacillus cereus, Clostridium perfringens, Staphylococcus aureus, and Listeria monocytogenes (Scallan et al., 2011). Among these widespread foodborne pathogens, S. aureus is a significant one, which can cause a series of diseases such as osteomyelitis, pneumonia, endocarditis, and sepsis (Rozemeijer et al., 2015).S. aureus is widely distributed in air, water, dust, and the waste of human and animals. Moreover, S. aureus can survive in different foodstuffs over a wide range of temperatures (10-458C), pHs (4.5-9.3), and NaCl concentrations (up to 15%) (Tango, Hong, Wang, & Oh, 2015).These characteristics make it easy to facilitate the bacterial contamination of foods during the process of manufacturing, package, storage, and circulation. Therefore, the development strategies to suppress the growth of this pathogen in foods and improve shelf-life and food quality, which contribute to reducing the frequency of illness, are of great interest and challenge (Miao et al., 2016).Some conventional physical treatments have been applied to control and kill bacteria, including thermal inactivation, high pressure, and normal cooking (Shi et al., 2016). Although bacteria can be killed by these methods, the heat-resistant enterotoxins can persist, leading to staphylococcal food poisoning, and some physical treatments can cause adverse effects on the food quality (Tango et al., 2015). In addition to the physical tre...

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Section: Resultsmentioning

confidence: 99%

In vitro and in vivo characterization of the antibacterial activity and membrane damage mechanism of quinic acid against Staphylococcus aureus

Bai

Wang

et al. 2017

Journal of Food Safety

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“…Proanthocyanidins are oligomers and polymers of =avans that are abundantly existed in the grape seed and berry fruits [64][65][66]. They have been reported to be effective antibacterial agents against both sensitive and multi-drug resistant strains [67,68].…”

Section: Flavanolsmentioning

confidence: 99%

Antibacterial Activities of Flavonoids: Structure-Activity Relationship and Mechanism

Fei¹,

Yang²,

Tang³

et al. 2014

CMC

603

369

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Flavonoids are well known as antibacterial agents against a wide range of pathogenic microorganism. With increasing prevalence of untreatable infections induced by antibiotic resistance bacteria, flavonoids have attracted much interest because of the potential to be substitutes for antibiotics. In this review, the structure-relationship of flavonoids as antibacterial agents is summarized, and the recent advancements on the antibacterial mechanisms of flavonoids are also discussed. It is concluded that hydroxyls at special sites on the aromatic rings of flavonoids improve the activity. However, the methylation of the active hydroxyl groups generally decreases the activity. Besides, the lipopholicity of the ring A is vital for the activity of chalcones. The hydrophobic substituents such as prenyl groups, alkylamino chains, alkyl chains, and nitrogen or oxygen containing heterocyclic moieties usually enhance the activity for all the flavonoids. The proposed antibacterial mechanisms of flavonoids are as follows: inhibition of nucleic acid synthesis, inhibition of cytoplasmic membrane function, inhibition of energy metabolism, inhibition of the attachment and biofilm formation, inhibition of the porin on the cell membrane, alteration of the membrane permeability, and attenuation of the pathogenicity.

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“…[6][7][8] However, concerns regarding the use of silver are growing, particularly its long-term safety linked to accumulation in the environment and the body, 9,10 hence other antimicrobial agents are in urgent need. Chitosan, 11 honey extracts, 12 and phytochemicals 13 are natural compounds that have shown promising results. Paraben is another class of nonantibiotic antimicrobial compounds; paraben is the common name of an ester of p-hydroxybenzoic acid ( Figure S1).…”

Section: Introductionmentioning

confidence: 99%

Antimicrobial activity of bone cements embedded with organic nanoparticles

Perni¹,

Thenault²,

Abdo³

et al. 2015

IJN

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Infections after orthopedic surgery are a very unwelcome outcome; despite the widespread use of antibiotics, their incidence can be as high as 10%. This risk is likely to increase as antibiotics are gradually losing efficacy as a result of bacterial resistance; therefore, novel antimicrobial approaches are required. Parabens are a class of compounds whose antimicrobial activity is employed in many cosmetic and pharmaceutical products. We developed propylparaben nanoparticles that are hydrophilic, thus expanding the applicability of parabens to aqueous systems. In this paper we assess the possibility of employing paraben nanoparticles as antimicrobial compound in bone cements. The nanoparticles were embedded in various types of bone cement (poly(methyl methacrylate) [PMMA], hydroxyapatite, and brushite) and the antimicrobial activity was determined against common causes of postorthopedic surgery infections such as: Staphylococcus aureus , methicillin-resistant S. aureus , Staphylococcus epidermidis , and Acinetobacter baumannii . Nanoparticles at concentrations as low as 1% w/w in brushite bone cement were capable of preventing pathogens growth, 5% w/w was needed for hydroxyapatite bone cement, while 7% w/w was required for PMMA bone cement. No detrimental effect was determined by the addition of paraben nanoparticles on bone cement compression strength and cytocompatibility. Our results demonstrate that paraben nanoparticles can be encapsulated in bone cement, providing concentration-dependent antimicrobial activity; furthermore, lower concentrations are needed in calcium phosphate (brushite and hydroxyapatite) than in acrylic (PMMA) bone cements. These nanoparticles are effective against a wide spectrum of bacteria, including those already resistant to the antibiotics routinely employed in orthopedic applications, such as gentamicin.

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The effect of American cranberry (Vaccinium macrocarpon) constituents on the growth inhibition, membrane integrity, and injury of Escherichia coli O157:H7 and Listeria monocytogenes in comparison to Lactobacillus rhamnosus

Cited by 48 publications

References 28 publications

In vitro and in vivo characterization of the antibacterial activity and membrane damage mechanism of quinic acid against Staphylococcus aureus

In vitro and in vivo characterization of the antibacterial activity and membrane damage mechanism of quinic acid against Staphylococcus aureus

Antibacterial Activities of Flavonoids: Structure-Activity Relationship and Mechanism

Antimicrobial activity of bone cements embedded with organic nanoparticles

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