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首页> 外文期刊>Food research international >Citrus fruit extracts with carvacrol and thymol eliminated 7-log acid-adapted Escherichia coli O157:H7, Salmonella typhimurium, and Listeria monocytogenes: A potential of effective natural antibacterial agents
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Citrus fruit extracts with carvacrol and thymol eliminated 7-log acid-adapted Escherichia coli O157:H7, Salmonella typhimurium, and Listeria monocytogenes: A potential of effective natural antibacterial agents

机译:香芹酚和百里香酚的柑橘类水果提取物可消除适应7对数酸的大肠杆菌O157:H7,鼠伤寒沙门氏菌和单核细胞增生李斯特菌:有效天然抗菌剂的潜力

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摘要

Despite the widespread belief that citrus fruit extracts (CFEs) are microbiologically safe due to their acidity, limited bactericidal effect results in low applicability as antibacterial agent and outbreaks occurred by acid-adapted pathogens. Here, we examined the antibacterial effects of CFEs [lime (Citrus medica), lemon (Citrus limon), calamansi (Citrus microcarpa)] combined with essential oil components (EOCs; carvacrol and thymol) against non-acid-adapted/acid-adapted Escherichia coli 0157:H7, Salmonella Typhimurium, and Listeria monocytogenes under 22 degrees C for 5 min. CFEs ( 20%) alone or small amounts of EOCs (2.0 mM; 0.032%) alone could not inactivate the target bacteria effectively. However, combined treatments exhibited marked synergy: CFE + EOCs eliminated all the bacteria ( 6.9 log CFU/ml). Among the CFEs tested, the highest synergism was shown by calamansi, an exotic citrus fruit previously unrecognized as an antibacterial agent. Although acid-adaptation improved bacterial survival, calamansi ( 20%) + EOCs ( 0.032%) completely inactivated even the most resistant pathogen (E. coli 0157:H7). Validation test also showed that all tested commercial juice products also eliminated acid -adapted pathogens when used with EOCs. Physicochemical analysis of tested CFEs (pH measurement and HPLC analysis of components) revealed that low pH and flavanone (hesperidin) did not contribute to the synergistic bactericidal effects. Rather, the high citric acid content is likely to contribute to the strong synergistic effect with EOCs by damaging susceptible bacterial membranes. Sensory scores for CFEs were not altered by addition of EOCs at concentrations up to 1.5 mM. This study provides new insight into the utility of CFEs with EOCs to improve not only the microbiological safety of food products containing CFEs but also their applicability as natural antibacterial complex.
机译:尽管人们普遍认为柑橘类水果提取物(CFE)由于其酸度在微生物学上是安全的,但有限的杀菌作用导致其作为抗菌剂的适用性较低,并且由酸适应性病原体引起暴发。在这里,我们研究了CFEs [石灰(Citrus medica),柠檬(Citrus limon),calamansi(Citrus microcarpa)]与精油成分(EOCs,香芹酚和百里酚)的结合对非酸适应性/酸适应性的抗菌作用。大肠杆菌0157:H7,鼠伤寒沙门氏菌和单核细胞增生性李斯特菌在22°C下放置5分钟。单独的CFE(<20%)或少量的EOC(2.0 mM; 0.032%)不能有效地灭活目标细菌。但是,联合处理显示出明显的协同作用:CFE + EOC消除了所有细菌(> 6.9 log CFU / ml)。在所测试的CFE中,协同效果最高的是calamansi,它是一种以前未被认可为抗菌剂的奇特的柑橘类水果。尽管酸适应提高了细菌的存活率,但即使对最具抗药性的病原体(大肠杆菌0157:H7),calamansi(<20%)+ EOCs(<0.032%)也会完全失活。验证测试还显示,与EOC一起使用时,所有测试的商业果汁产品也消除了酸适应病原体。经测试的CFE的理化分析(pH值测量和组分的HPLC分析)表明,低pH和黄烷酮(橙皮苷)对协同杀菌作用没有贡献。而是,高柠檬酸含量可能通过破坏易感细菌膜而促进与EOC的强协同作用。通过添加浓度高达1.5 mM的EOC,CFE的感官评分不会改变。这项研究为CFE与EOC的应用提供了新的见解,不仅可以改善含CFE的食品的微生物安全性,还可以改善其作为天然抗菌复合物的适用性。

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