Thiol-reactive natural antimicrobials and high pressure treatment synergistically enhance bacterial inactivation

Feyaerts, Julie; Rogiers, Gil; Corthouts, Jorinde; Michiels, Chris W.

doi:10.1016/j.ifset.2014.12.005

Cited by 31 publications

(17 citation statements)

References 63 publications

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“…In recent years, an approach that has been explored to overcome bacterial pressure resistance is the combination of HP technology with other nonthermal treatments (Feyaerts and others ). Abid and others () combined HHP and US for apple juice processing.…”

Section: Improving the Effectiveness Of Nonthermal Processingmentioning

confidence: 99%

“…Another approach relies upon the use of antimicrobials in combination with HP treatment. Studies on a wide range of vegetative bacteria and both in buffer and foods have found that antimicrobials can considerably enhance bacterial inactivation by HP treatment, even when they are used at sublethal concentrations (Feyaerts and others ). Espina and others () tested the combination of HHP with (+)‐limonene achieving up to a 5 log reduction in the initial E. coli concentration in apple and orange juices.…”

Section: Improving the Effectiveness Of Nonthermal Processingmentioning

confidence: 99%

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Nonthermal Technologies for Fruit and Vegetable Juices and Beverages: Overview and Advances

Bevilacqua

Petruzzi

Perricone

et al. 2017

Comp Rev Food Sci Food Safe

159

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In recent years, there has been a growing interest in the design of novel nonthermal processing systems that minimally modify sensory, nutritional, and functional properties of fruit and vegetable juices and beverages. The benefits of nonthermal treatments are strongly dependent on the food matrix. Thus, an understanding of the effects that these technologies exert on the properties of juices and beverages is important to design and optimize technological parameters to produce value‐added products. This review covers research on nonthermal electrical treatments, high pressure processing, ultrasound, radiation processing, inert gas treatments, cold plasma, and membrane processing. Advances towards optimization of processing conditions, and combined technologies approaches have been also extensively reviewed. This information could be useful to: (1) manage processing systems and optimize resources; (2) preserve nutritional value and organoleptic properties, and (3) provide processing conditions for validation of these technologies at the industrial scale.

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Section: Improving the Effectiveness Of Nonthermal Processingmentioning

confidence: 99%

Section: Improving the Effectiveness Of Nonthermal Processingmentioning

confidence: 99%

Nonthermal Technologies for Fruit and Vegetable Juices and Beverages: Overview and Advances

Bevilacqua

Petruzzi

Perricone

et al. 2017

Comp Rev Food Sci Food Safe

159

View full text Add to dashboard Cite

show abstract

“…1A) (9). While BKD is essential for BCFA metabolism and protection from host immune defenses such as antimicrobial peptides (12, 13), the Lm BCAT IlvE is required for resistance to the compound trans -cinnamaldehyde, a small molecule with anti-microbial properties (14, 24). Additionally, the transcriptional regulator CodY, which senses BCAA and GTP levels, plays a major role in coordinating BCAA metabolism with virulence gene expression (21, 25–28).…”

Section: Introductionmentioning

confidence: 99%

The branched chain aminotransferase IlvE promotes growth, stress resistance and pathogenesis ofListeria monocytogenes

Passalacqua

Zhou

Washington

et al. 2020

Preprint

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18The bacterial plasma membrane is a key interface during pathogen-host interactions, and 19 membrane composition enhances resistance against host antimicrobial defenses. Branched chain 20 fatty acids (BCFAs) are the major plasma membrane component in the intracellular Gram-21 positive pathogen Listeria monocytogenes (Lm) and BCFA metabolism is essential for Lm 22 growth and virulence. BCFA synthesis requires branched chain amino acids (BCAAs), and the 23 BCAA Isoleucine (Ile) is a necessary substrate for the predominant membrane anteiso-BCFAs 24 (ai-BCFAs) as well as an environmental signal for virulence regulation in Lm. In this study, we 25 explored how two proteins that metabolize or sense Ile contribute to Lm growth, BCFA 26 metabolism, and virulence. The IlvE aminotransferase incorporates Ile into ai-BCFAs, while 27CodY is an Ile-sensing regulator that coordinates BCAA synthesis and virulence gene 28 expression. Analysis of deletion mutants lacking IlvE (ilvE) or CodY (codY) revealed a major 29 role for IlvE under nutrient restriction and stress conditions. Cultures of the ilvE mutant 30 contained proportionally less ai-BCFAs relative to wild type, while of the codY mutant had a 31 lower proportion of ai-BCFAs in stationary phase, despite containing more cell-associated Ile. 32

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“…As such, it was found that the recovery and viability of cells surviving HHP or PEF treatment becomes compromised during storage in acidified products (Garcia-Graells et al, 1998; García et al, 2003), while the simultaneous combination of mild heat with HHP or PEF has proven to synergistically inactivate pathogenic bacteria (Patterson and Kilpatrick, 1998; Amiali et al, 2007; Torres et al, 2016). Likewise, some natural antimicrobial compounds (e.g., essential oils, reuterin, nisin) or enzymes (e.g., lysozyme, lactoperoxidase) have been shown to act synergistically with mild heat, PEF, or HHP in inactivating pathogens, thereby allowing a reduction in the intensity of the physical treatment and the concentration of antimicrobials and consequent impact on food quality (Masschalck et al, 2001; Saldaña et al, 2012; Ait-Ouazzou et al, 2013; Feyaerts et al, 2015; Montiel et al, 2015). …”

Section: Introductionmentioning

confidence: 99%

Severely Heat Injured Survivors of E. coli O157:H7 ATCC 43888 Display Variable and Heterogeneous Stress Resistance Behavior

et al. 2016

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Although minimal food processing strategies aim to eliminate foodborne pathogens and spoilage microorganisms through a combination of mild preservation techniques, little is actually known on the resistance behavior of the small fraction of microorganisms surviving an inimical treatment. In this study, the conduct of severely heat stressed survivors of E. coli O157:H7 ATCC 43888, as an indicator for the low infectious dose foodborne enterohemorrhagic strains, was examined throughout their resuscitation and outgrowth. Despite the fact that these survivors were initially sublethally injured, they were only marginally more sensitive to a subsequent heat treatment and actually much more resistant to a subsequent high hydrostatic pressure (HHP) shock in comparison with unstressed control cells. Throughout further resuscitation, however, their initial HHP resistance rapidly faded out, while their heat resistance increased and surpassed the initial heat resistance of unstressed control cells. Results also indicated that the population eventually emerging from the severely heat stressed survivors heterogeneously consisted of both growing and non-growing cells. Together, these observations provide deeper insights into the particular behavior and heterogeneity of stressed foodborne pathogens in the context of food preservation.

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Thiol-reactive natural antimicrobials and high pressure treatment synergistically enhance bacterial inactivation

Cited by 31 publications

References 63 publications

Nonthermal Technologies for Fruit and Vegetable Juices and Beverages: Overview and Advances

Nonthermal Technologies for Fruit and Vegetable Juices and Beverages: Overview and Advances

The branched chain aminotransferase IlvE promotes growth, stress resistance and pathogenesis ofListeria monocytogenes

Severely Heat Injured Survivors of E. coli O157:H7 ATCC 43888 Display Variable and Heterogeneous Stress Resistance Behavior

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