Antibacterial activity of 1,2-dicarbonyl compounds and the influence of the in vitro assay system

Publication date: Available online 14 November 2019Source: Food ChemistryAuthor(s): Selina Brighina, Cristina Restuccia, Elena Arena, Rosa Palmeri, Biagio FallicoAbstractThe antibacterial activities of the dicarbonyl compounds glyoxal (GO), methylglyoxal (MGO), 3-deoxyglucosone (3-DG) were assessed against Gram-positive and Gram-negative pathogenic and food spoilage bacteria, both in agarised and liquid assay system. The kinetics of dicarbonyls’ degradation at different antimicrobial assay conditions were studied, to determine the possible interference of the nutrient medium.In agarised assay system, GO and MGO exhibited antimicrobial activity, with higher efficacy against Gram-positive strains than Gram-negative ones.The nutrient medium reacted quickly both with GO and MGO, interfering with the antibacterial potential and the degradation kinetics indicated first-order reactions.In liquid assay system, both GO and MGO inhibited the target bacteria at concentrations significantly lower than those estimated in agarised assay system. Moreover, to the best of our knowledge, the antibacterial activity of GO and MGO against Listeria innocua, Pseudomonas fluorescens, Salmonella typhimurium and Bacillus cereus has not been previously reported.
Source: Food Chemistry - Category: Food Science Source Type: research

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Publication date: Available online 12 August 2019Source: LWTAuthor(s): Saritha Gopal Pandit, Krishna-Prashanth Ramesh Mekala, Mohankumari H. Puttananjaiah, Mohan Appasaheb DhaleAbstractFungus producing red pigment was identified as Talaromyces purpureogenus CFRM02. Agriculture by-product, bengal gram husk (BegH) was used as substrate for fermentation. Red pigment characteristics were confirmed by CIELAB and UV–vis spectrum. T. purpureogenus CFRM02 produced 0.565 Absorption Unit-AU mL−1 of red pigment. Addition of peptone, glucose and trace elements to culture medium significantly improved (≈4 fold) the pi...
Source: LWT Food Science and Technology - Category: Food Science Source Type: research
Publication date: Available online 10 June 2019Source: LWTAuthor(s): Sujogya Kumar Panda, Yugal Kishore Mohanta, Laxmipriya Padhi, Walter LuytenAbstractThe anti-microbial activity of crude extracts (hexane, acetone, ethanol, and aqueous) of 46 edible plants from Odisha, India, was studied using a broth microdilution assay against 8 common food-borne pathogens (Gram-positive: Bacillus cereus Streptococcus faecalis, Listeria innocua, Micrococcus luteus, and Gram-negative: Escherichia coli, Pseudomonas aeruginosa, Salmonella enterica, Shigella sonnei). In total, 46 plant species belonging to 31 families were tested, from whic...
Source: LWT Food Science and Technology - Category: Food Science Source Type: research
Abstract Fresh vegetables are important components of an everyday balanced diet making ready to-eat-salads (RTE) a commodity widely consumed. However, in the past few years these products have been linked with outbreaks of salmonellosis and listeriosis; thus the continuous investigation of their safety is an essential requirement. A total of 216 samples of ready-to-eat salads from the Cypriot market were analysed to determine the microbiological quality and safety, along with physicochemical attributes of the salads and identify possible correlations between them. The samples were randomly collected from four reta...
Source: Food Microbiology - Category: Food Science Authors: Tags: Food Microbiol Source Type: research
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Source: International Journal of Food Microbiology - Category: Food Science Authors: Tags: Int J Food Microbiol Source Type: research
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Source: Frontiers in Microbiology - Category: Microbiology Source Type: research
Conclusion This study confirms the in vitro antibacterial activity of BIOCITRO® against Gram-negative and Gram-positive bacteria. For most of the strains, the product reached the bactericidal effect at the same concentration of the bacteriostatic effect and maximum difference between MIC and MBC was two dilution steps. The less susceptible species of the study were S. enterica ssp. enterica and E. coli with MBC90 values of 256 and 128 μg/mL, respectively, while the most susceptible was C. perfringens with MBC90 of 16 μg/mL. After short exposition time to the product, the significant effect over the viability of ...
Source: Frontiers in Microbiology - Category: Microbiology Source Type: research
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Source: Frontiers in Microbiology - Category: Microbiology Source Type: research
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Source: LWT Food Science and Technology - Category: Food Science Source Type: research
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Source: LWT Food Science and Technology - Category: Food Science Source Type: research
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Source: Microbial Pathogenesis - Category: Infectious Diseases Source Type: research
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