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Journal articles on the topic 'Antibiotics in food preservation'
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1
El-Bedawey, A. El-F., M. S. Zaki, A. M. El-Sherbiney, and A. H. Khalil. "The effect of certain antibiotics on bolti fish (Tilapia nilotica) preservation." Food / Nahrung 29, no. 3 (1985): 303–8. http://dx.doi.org/10.1002/food.19850290318.
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Uymaz, Başar, and Pınar Şanlıbaba. "Gıdalardaki Biyokoruyucu: Nisin (E234)." Turkish Journal of Agriculture - Food Science and Technology 3, no. 12 (November 20, 2015): 908. http://dx.doi.org/10.24925/turjaf.v3i12.908-915.459.
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Fermentation is the oldest traditional method in order to protect against spoilage and pathogenic microorganisms. Thermal treatment, pH and water activity lowering and preservative addition other food preservation techniques that are commonly used. Although, as preservatives, many improved antibiotic and chemical agents have been gained, there are some other factors such as rapid resistance to antibiotics used in bacteria, in order to limit their use in food, to be found dimensions of threatening human health of the chemical protection and to cause allergic reactions. Recently, studies on bacteriocins that are produced by the safe bacteria, such as lactic acid bacteria, contain no toxic and adverse effects for human consumption have gained sudden intensity in accordance with the request against consumers in developing microbiologically safe and minimal processed food. There are some important effects using of bacteriocins accepted the new generation of antimicrobial agents as food preservatives such as extension of shelf life, reducing of the use of chemical preservatives and the economic loss caused degradation by microorganisms. Nisin, defined as GRAS (Generally Recognized as Safe) by FDA and named the E234 code 'Nisin-protective' or 'natural protective' located in the food additives list, first used in 1988 as a natural preservative by prohibiting of antibiotics using in food in the US. Nowadays in more than 50 countries, there have been more successful implementation of the nisin protected up the food from milk and dairy products to canned foods many food products
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Wang, Wei, and HaiKuan Wang. "The Effect of Lactic Acid Bacteria in Food and Feed and Their Impact on Food Safety." International Journal of Food Engineering 10, no. 2 (June 1, 2014): 203–10. http://dx.doi.org/10.1515/ijfe-2013-0042.
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Abstract Pathogenic microorganism contamination of food and feed is a serious problem worldwide. The use of microorganism to preserve food and feed has gained importance in recent years due to the demand for the reduced use of chemical preservatives by consumers and the increasing number of microbial species resistant to antibiotics and preservatives. Lactic acid bacteria (LAB) not only produce various antimicrobial compounds that are considered important in the bio-preservation of food and feed and are both cost-effective and safe. At present, many pieces of data have shown that LAB, as a bio-preservative, can improve the quality of food and feed and prolong their shelf life. This review summarises these findings and demonstrates that LAB are promising biological agents for food and feed safety.
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Ramos-Vivas, José, María Elexpuru-Zabaleta, María Luisa Samano, Alina Pascual Barrera, Tamara Y. Forbes-Hernández, Francesca Giampieri, and Maurizio Battino. "Phages and Enzybiotics in Food Biopreservation." Molecules 26, no. 17 (August 25, 2021): 5138. http://dx.doi.org/10.3390/molecules26175138.
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Presently, biopreservation through protective bacterial cultures and their antimicrobial products or using antibacterial compounds derived from plants are proposed as feasible strategies to maintain the long shelf-life of products. Another emerging category of food biopreservatives are bacteriophages or their antibacterial enzymes called “phage lysins” or “enzybiotics”, which can be used directly as antibacterial agents due to their ability to act on the membranes of bacteria and destroy them. Bacteriophages are an alternative to antimicrobials in the fight against bacteria, mainly because they have a practically unique host range that gives them great specificity. In addition to their potential ability to specifically control strains of pathogenic bacteria, their use does not generate a negative environmental impact as in the case of antibiotics. Both phages and their enzymes can favor a reduction in antibiotic use, which is desirable given the alarming increase in resistance to antibiotics used not only in human medicine but also in veterinary medicine, agriculture, and in general all processes of manufacturing, preservation, and distribution of food. We present here an overview of the scientific background of phages and enzybiotics in the food industry, as well as food applications of these biopreservatives.
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Ng, Zhang Jin, Mazni Abu Zarin, Chee Keong Lee, and Joo Shun Tan. "Application of bacteriocins in food preservation and infectious disease treatment for humans and livestock: a review." RSC Advances 10, no. 64 (2020): 38937–64. http://dx.doi.org/10.1039/d0ra06161a.
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Quinto, Emiliano J., Irma Caro, Luz H. Villalobos-Delgado, Javier Mateo, Beatriz De-Mateo-Silleras, and María P. Redondo-Del-Río. "Food Safety through Natural Antimicrobials." Antibiotics 8, no. 4 (October 31, 2019): 208. http://dx.doi.org/10.3390/antibiotics8040208.
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Microbial pathogens are the cause of many foodborne diseases after the ingestion of contaminated food. Several preservation methods have been developed to assure microbial food safety, as well as nutritional values and sensory characteristics of food. However, the demand for natural antimicrobial agents is increasing due to consumers’ concern on health issues. Moreover, the use of antibiotics is leading to multidrug resistant microorganisms reinforcing the focus of researchers and the food industry on natural antimicrobials. Natural antimicrobial compounds from plants, animals, bacteria, viruses, algae and mushrooms are covered. Finally, new perspectives from researchers in the field and the interest of the food industry in innovations are reviewed. These new approaches should be useful for controlling foodborne bacterial pathogens; furthermore, the shelf-life of food would be extended.
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Tumbarski, Yulian, Anna Lante, and Albert Krastanov. "Immobilization of Bacteriocins from Lactic Acid Bacteria and Possibilities for Application in Food Biopreservation." Open Biotechnology Journal 12, no. 1 (March 21, 2018): 25–32. http://dx.doi.org/10.2174/1874070701812010025.
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Bacteriocins are biologically active compounds produced by a large number of bacteria, including lactic acid bacteria (LAB), which exhibit antimicrobial activity against various saprophytic and pathogenic microorganisms. In recent decades, bacteriocins are increasingly becoming more important in different branches of the industry due to their broad antibacterial and antifungal spectrum - in the food industry for natural food preservation and expiry date extension; in the health sector for preparation of probiotic foods and beverages; in the clinical practice as alternatives of conventional antibiotics; in the agriculture as biocontrol agents of plant pathogens and alternatives of chemical pesticides for plant protection. The broad antimicrobial spectrum of bacteriocins has stimulated the research attention on their application mainly in the food industry as natural preservatives. Most scientific achievements concerning the application food biopreservation are related to bacteriocins produced by LAB. The lactic acid bacteria bacteriocins can be produced in the food substrate during its natural fermentation or can be added in the food products after obtaining byin vitrofermentations under optimal physical and chemical conditions. Moreover, the immobilization of LAB bacteriocins on different matrices of organic and inorganic origin has been proposed as an advanced approach in the natural food preservation for their specific antimicrobial activity, anti-biofilm properties and potential use as tools for pathogen detection.
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Adesokan, H. K., K. Funso-Adu, and O. A. Okunlade. "Foodborne Pathogens on Meat Stored in Major Central Cold Rooms in Ibadan and their Susceptibility to Antimicrobial Agents." Folia Veterinaria 64, no. 2 (June 1, 2020): 1–10. http://dx.doi.org/10.2478/fv-2020-0011.
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AbstractFoodborne pathogens are the leading cause of illness and death in developing countries and are often associated with poor hygiene and unsafe food storage conditions. Using central cold rooms with alternate power supply in preserving meats due to erratic power supply is common among meat traders in Nigeria. However, the public health safety of the operations of this practice remains un-investigated. We conducted a microbial assessment of aseptically collected meat swabs from three selected major cold rooms in Ibadan for Staphylococcus aureus, Listeria monocytogenes, Salmonella spp. and Escherichia coli using standard procedures. Antibiotic susceptibility was determined using 14 different antibiotics at standard concentrations following Kirby-Bauer Assays. The data were analysed with Stata 12.0 using bivariate and logistic regression analyses. Of 180 meat swabs collected, 42.2 % were positive for S. aureus, 22.2 % for L. monocytogenes, 20.0 % for Salmonella spp. and 6.7 % for E. coli. All of the isolates exhibited total resistance to seven of the antibiotics. Escherichia coli showed the highest resistance to 12 antibiotics, followed by Salmonella spp. (11 antibiotics), L. monocytogenes (10 antibiotics) and S. aureus (7 antibiotics). Sampling locations were significantly associated with the prevalence of L. monocytogenes (P = 0.008) and S. aureus (P = 0.000), but not with Salmonella spp. (P = 0.435) or E. coli (P = 0.117). The study revealed a heavy microbial contamination with major foodborne pathogens characterized by a high level of antibiotic resistance. These findings portend that the current operations associated with the practice of using central cold rooms in meat preservation in Nigeria undermine public health safety and need to be urgently addressed.
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Pomares, Mar�a Fernanda, Ra�l A. Salom�n, Olga Pavlova, Konstantin Severinov, Ricardo Far�as, and Paula A. Vincent. "Potential Applicability of Chymotrypsin-Susceptible Microcin J25 Derivatives to Food Preservation." Applied and Environmental Microbiology 75, no. 17 (July 10, 2009): 5734–38. http://dx.doi.org/10.1128/aem.01070-09.
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ABSTRACT Microcin J25 (MccJ25) is a 21-residue ribosomally synthesized lariat peptide antibiotic. MccJ25 is active against such food-borne disease-causing pathogens as Salmonella spp., Shigella spp., and Escherichia coli, including E. coli O157:H7 and non-O157 strains. MccJ25 is highly resistant to digestion by proteolytic enzymes present in the stomach and intestinal contents. MccJ25 would therefore remain active in the gastrointestinal tract, affecting normal intestinal microbiota, and this limits the potential use of MccJ25 as a food preservative. In the present paper, we describe a chymotrypsin-susceptible MccJ25 derivative with a mutation of Gly12 to Tyr that retained almost full antibiotic activity and efficiently inhibited the growth of pathogenic Salmonella enterica serovar Newport and Escherichia coli O157:H7 in skim milk and egg yolk. However, unlike the wild-type MccJ25, the MccJ25(G12Y) variant was inactivated by digestive enzymes both in vitro and in vivo. To our knowledge, our results represent the first example of a rational modification of a microcin aimed at increasing its potential use in food preservation.
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McMahon, M. Ann S., Jiru Xu, John E. Moore, Ian S. Blair, and David A. McDowell. "Environmental Stress and Antibiotic Resistance in Food-Related Pathogens." Applied and Environmental Microbiology 73, no. 1 (December 1, 2006): 211–17. http://dx.doi.org/10.1128/aem.00578-06.
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ABSTRACT This study investigated the possibility that sublethal food preservation stresses (high or low temperature and osmotic and pH stress) can lead to changes in the nature and scale of antibiotic resistance (ABR) expressed by three food-related pathogens (Escherichia coli, Salmonella enterica serovar Typhimurium, and Staphylococcus aureus). The study found that some sublethal stresses significantly altered antibiotic resistance. Incubation at sublethal high temperature (45°C) decreased ABR. Incubation under increased salt (>4.5%) or reduced pH (<5.0) conditions increased ABR. Some of the pathogens continued to express higher levels of ABR after removal of stress, suggesting that in some cases the applied sublethal stress had induced stable increases in ABR. These results indicate that increased use of bacteriostatic (sublethal), rather than bactericidal (lethal), food preservation systems may be contributing to the development and dissemination of ABR among important food-borne pathogens.
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Berdejo, Daniel, Natalia Merino, Elisa Pagán, Diego García-Gonzalo, and Rafael Pagán. "Genetic Variants and Phenotypic Characteristics of Salmonella Typhimurium-Resistant Mutants after Exposure to Carvacrol." Microorganisms 8, no. 6 (June 22, 2020): 937. http://dx.doi.org/10.3390/microorganisms8060937.
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The emergence of antimicrobial resistance has raised questions about the safety of essential oils and their individual constituents as food preservatives and as disinfection agents. Further research is required to understand how and under what conditions stable genotypic resistance might occur in food pathogens. Evolution experiments on Salmonella Typhimurium cyclically exposed to sublethal and lethal doses of carvacrol permitted the isolation of SeSCar and SeLCar strains, respectively. Both evolved strains showed a significant increase in carvacrol resistance, assessed by minimum inhibitory and bactericidal concentrations, the study of growth kinetics in the presence of carvacrol, and the evaluation of survival under lethal conditions. Moreover, antibiotic susceptibility tests revealed a development of SeLCar resistance to a wide range of antibiotics. Whole genome sequencing allowed the identification of single nucleotide variations in transcriptional regulators of oxidative stress-response: yfhP in SeSCar and soxR in SeLCar, which could be responsible for the increased resistance by improving the response to carvacrol and preventing its accumulation inside the cell. This study demonstrates the emergence of S. Typhimurium-resistant mutants against carvacrol, which might pose a risk to food safety and should therefore be considered in the design of food preservation strategies, or of cleaning and disinfection treatments.
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Khemariya, Priti, Sudhir Singh, Gopal Nath, and Anil K. Gulati. "Probiotic Lactococcus lactis: A Review." Turkish Journal of Agriculture - Food Science and Technology 5, no. 6 (July 12, 2017): 556. http://dx.doi.org/10.24925/turjaf.v5i6.556-562.690.
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Lactococcus lactis plays a critical role in food, dairy and health sectors. In food and dairy industries, it is found in production processes of various fermented products such as sausages, pickled vegetables, beverages such as beer and wine, breads, soymilk kefir, sour milk, butter, cream, fresh cheese and different types of cheeses, like Cheddar, Colby, Cottage cheese, Camembert, cream cheese, Roquefort and Brie. Additionally, there is an increasing interest towards the possible health benefits of the probiotic activity of this organism which generally is species and strain specific and depends upon the survival in gastrointestinal tract with sufficient number. Certain strains have the ability to produce antimicrobial peptide called nisin which exhibits preservative potential. Therefore, application of bacteriocinogenic Lactococcus lactis in food and dairy sectors to preserve foods as a natural way and contributing health promoting attributes due to probiotic activity would definitely fulfil today’s consumer demands. This paper aimed to review the adaptation, antibiotic resistance, therapeutic and preservation potential of bacteriocinogenic and probiotic Lactococcus lactis.
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Valdivieso-Ugarte, Magdalena, Carolina Gomez-Llorente, Julio Plaza-Díaz, and Ángel Gil. "Antimicrobial, Antioxidant, and Immunomodulatory Properties of Essential Oils: A Systematic Review." Nutrients 11, no. 11 (November 15, 2019): 2786. http://dx.doi.org/10.3390/nu11112786.
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Essential oils (EOs) are a mixture of natural, volatile, and aromatic compounds obtained from plants. In recent years, several studies have shown that some of their benefits can be attributed to their antimicrobial, antioxidant, anti-inflammatory, and also immunomodulatory properties. Therefore, EOs have been proposed as a natural alternative to antibiotics or for use in combination with antibiotics against multidrug-resistant bacteria in animal feed and food preservation. Most of the results come from in vitro and in vivo studies; however, very little is known about their use in clinical studies. A systematic and comprehensive literature search was conducted in PubMed, Embase®, and Scopus from December 2014 to April 2019 using different combinations of the following keywords: essential oils, volatile oils, antimicrobial, antioxidant, immunomodulation, and microbiota. Some EOs have demonstrated their efficacy against several foodborne pathogens in vitro and model food systems; namely, the inhibition of S. aureus, V. cholerae, and C. albicans has been observed. EOs have shown remarkable antioxidant activities when used at a dose range of 0.01 to 10 mg/mL in cell models, which can be attributed to their richness in phenolic compounds. Moreover, selected EOs exhibit immunomodulatory activities that have been mainly attributed to their ability to modify the secretion of cytokines.
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Vali, Leila, Karen A. Wisely, Michael C. Pearce, Esther J. Turner, Hazel I. Knight, Alastair W. Smith, and Sebastian G. B. Amyes. "High-Level Genotypic Variation and Antibiotic Sensitivity among Escherichia coli O157 Strains Isolated from Two Scottish Beef Cattle Farms." Applied and Environmental Microbiology 70, no. 10 (October 2004): 5947–54. http://dx.doi.org/10.1128/aem.70.10.5947-5954.2004.
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ABSTRACT Escherichia coli O157:H7 is a human pathogen that is carried and transmitted by cattle. Scotland is known to have one of the highest rates of E. coli O157 human infections in the world. Two hundred ninety-three isolates were obtained from naturally infected cattle and the environment on two farms in the Scottish Highlands. The isolates were typed by pulsed-field gel electrophoresis (PFGE) with XbaI restriction endonuclease enzyme, and 19 different variations in patterns were found. There was considerable genomic diversity within the E. coli O157 population on the two farms. The PFGE pattern of one of the observed subtypes matched exactly with that of a strain obtained from a Scottish patient with hemolytic-uremic syndrome. To examine the stability of an individual E. coli O157 strain, continuous subculturing of a strain was performed 110 times. No variation from the original PFGE pattern was observed. We found three indistinguishable subtypes of E. coli O157 on both study farms, suggesting common sources of infection. We also examined the antibiotic resistance of the isolated strains. Phenotypic studies demonstrated resistance of the strains to sulfamethoxazole (100%), chloramphenicol (3.07%), and at a lower rate, other antibiotics, indicating the preservation of antibiotic sensitivity in a rapidly changing population of E. coli O157.
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Choeisoongnern, Thiwanya, Sasithorn Sirilun, Rungaroon Waditee-Sirisattha, Komsak Pintha, Sartjin Peerajan, and Chaiyavat Chaiyasut. "Potential Probiotic Enterococcus faecium OV3-6 and Its Bioactive Peptide as Alternative Bio-Preservation." Foods 10, no. 10 (September 24, 2021): 2264. http://dx.doi.org/10.3390/foods10102264.
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Probiotic Enterococcus faecium OV3-6 and its secreted active peptide were characterized and investigated. The strain survived in simulated gastric and small intestinal conditions at 88.16% and 94.33%, respectively. The safety assessment revealed that the strain was shown α-hemolysis and susceptible to most clinically relevant antibiotics, but intermediate sensitivity to erythromycin and kanamycin was found. It does not harbor any virulence genes except for the efaAfm gene. Both of its living cells and the cell-free supernatants (CFS) of the strain significantly reduced the adhesion of E. coli and S. Typhi on Caco-2 cells. The strain can regulate the secretion of pro and inflammatory cytokines, IL-6 and IL-12 and induce the secretion of anti-inflammatory IL-10 of the Caco-2 cell. The strain can prevent the growth of Gram-positive strains belonging to the genera Bacillus, Carnobacterium, Listeria, and Staphylococcus. It also presented the entP gene that involves the production of bacteriocin named enterocin P. The antimicrobial peptide was matched 40% with 50S ribosomal proteins L29 (7.325 kDa), as revealed by LC-MS/MS. This active peptide exhibits heat stability, is stable over a wide pH range of 2−10, and maintains its activity at −20 and 4 °C for 12 weeks of storage. Altogether, E. faecium OV3-6 thus has potential for consideration as a probiotic and bio-preservative for applied use as a fermented food starter culture and in functional food or feed industries.
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Bellil, Yahia, Zineb Benmechernene, Wassila Chahrour Bellil, and Mebrouk Kihal. "Antibacterial and antibiofilm activity of the bacteriocin-producing strain Leuconostoc mesenteroides CHBY46 isolated from Algerian dromedary milk against Pseudomonas aeruginosa and Staphylococcus aureus biofilms." South Asian Journal of Experimental Biology 8, no. 4 (April 25, 2019): 120–31. http://dx.doi.org/10.38150/sajeb.8(4).p120-131.
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In order to control biofilm formation of pathogenic and spoilage bacteria in foods, some species of Leuconostoc are very important in food industries, as they increase the shelf life of foods during preservation. In this study the strain CHBY46 a bacteriocin-producing strain belonging to Leuconostoc ge-nus isolated from dromedary milk in the south of Algeria was characterized by 16S rRNA gene sequencing and MALDITOF MS mass spectrometry, tested for its antibacterial and antibiofilm activities against Pseudomonas aeruginosa and Staphylococcus aureus. The produced bacteriocin was partially puri-fied with sulfate ammonium precipitation and RP-HPLC. The strain CHBY46 was classified as Leuc. mesenteroides after molecular identification. Among the bacteria tested the pathogens Staph. aureus ATCC 29213 and Ps. aeru-ginosa ATCC 27653 were sensitive to this bacteriocin with 480 AU/ml. Antibi-ofilm activity was investigated by crystal violet assay. The bacteriocin of Leuc. mesenteroides CHBY 46 exhibited significant biofilm inhibition ; 35.58% with Ps. aeruginosa, and 42.11% with Staph. aureus. Tricine-SDS-PAGE analysis of the partially purified bacteriocin indicated a low molecular weight of approximately 3.5 kDa. Therfore, we conclude that bacteriocins from Leuco-nostoc have the potential as a therapeutic strategy against pathogen’s bio-films, which contribute, to bacterial pathogenicity and resistance toward antibiotics or being used in foods as adjunsts to contribute food safety.
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Meade, Slattery, and Garvey. "Bacteriocins, Potent Antimicrobial Peptides and the Fight against Multi Drug Resistant Species: Resistance Is Futile?" Antibiotics 9, no. 1 (January 16, 2020): 32. http://dx.doi.org/10.3390/antibiotics9010032.
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Despite highly specialized international interventions and policies in place today, the rapid emergence and dissemination of resistant bacterial species continue to occur globally, threatening the longevity of antibiotics in the medical sector. In particular, problematic nosocomial infections caused by multidrug resistant Gram-negative pathogens present as a major burden to both patients and healthcare systems, with annual mortality rates incrementally rising. Bacteriocins, peptidic toxins produced by bacteria, offer promising potential as substitutes or conjugates to current therapeutic compounds. These non-toxic peptides exhibit significant potency against certain bacteria (including multidrug-resistant species), while producer strains remain insusceptible to the bactericidal peptides. The selectivity and safety profile of bacteriocins have been highlighted as superior advantages over traditional antibiotics; however, many aspects regarding their efficacy are still unknown. Although active at low concentrations, bacteriocins typically have low in vivo stability, being susceptible to degradation by proteolytic enzymes. Another major drawback lies in the feasibility of large-scale production, with these key features collectively limiting their current clinical application. Though such limitations require extensive research, the concept of expanding bacteriocins from food preservation to human health opens many fascinating doors, including novel drug delivery systems and anticancer treatment applications.
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Juwitaningsih, Tita, Destria Roza, and Nora Susanti. "Antibacterial Activity of Extract A. luteocarpa." Indonesian Journal of Chemical Science and Technology (IJCST) 1, no. 1 (July 10, 2018): 9. http://dx.doi.org/10.24114/ijcst.v1i1.10182.
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Meat is one of the food products that can easily be damaged, ( therefore it is necessary to preserve the process). therefore it needs to be done the process of preservation. In this study we studied the anti-bacterial activity of Alpinia luteocarpa extract against fresh meat rot bacteria, with paper disc diffusion method which is the standard recommended by the Clinical and Laboratory Standard Institute (CLSI,2012). The results of antibacterial activity test showed extract and fraction of A. luteocarpa able to inhibit bacterial growth B.cereus ATCC 21772 and. K. pneumonia ATTC 13773. The bacteriostatic properties of the extract and fraction of A. luteocarpa against B. cereus ATCC 21772 and K. pneumonia ATTC 13773 were better than the positive control of chlorhexidine antibiotics (500 μg / mL) with inhibition zones 9-11 mm and 7-9 mm.
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Koenig, Gina L. "Viability of and Plasmid Retention in Frozen Recombinant Escherichia coli over Time: a Ten-Year Prospective Study." Applied and Environmental Microbiology 69, no. 11 (November 2003): 6605–9. http://dx.doi.org/10.1128/aem.69.11.6605-6609.2003.
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ABSTRACT The long-term viability and plasmid retention of recombinant Escherichia coli strains were investigated by real-time testing of master cell banks (MCBs) stored at the Roche Molecular Systems Culture Collection (RMSCC). MCBs at the RMSCC were cryogenically frozen and stored at −80°C for long-term preservation. At regular intervals during a period of 5 to more than 10 years, representative cryovials of each MCB were tested for viability and plasmid retention. Plasmid retention and viability for all 30 MCBs were stable over time. Twenty-seven MCBs maintained high levels of plasmid retention (at or near 100%), while three MCBs showed lower plasmid retention rates (ranging from 13.9 to 96.5%) that were consistent over time. New MCBs with high plasmid retention were created from two of the MCBs with lower plasmid retention by selective pressure with high levels of antibiotics. These new MCBs have shown stable viability and high plasmid retention over the first 5 months of storage. In conclusion, this study shows that properly selected, frozen and stored MCBs retain viability and maintain plasmid retention over time. Moreover, it is possible to recover cultures with high plasmid retention from MCBs with low plasmid retention by selecting clones grown in the presence of high levels of antibiotics.
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Dı́ez, P., V. Calderón, J. A. Berenguer, and F. Uruburu. "Preservation of cultures of vegetative cells for use in antibiotic residue assays." Food Microbiology 11, no. 1 (February 1994): 1–4. http://dx.doi.org/10.1006/fmic.1994.1001.
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Sinovec, Zlatan, Zivan Jokic, and Dragan Sefer. "Additives in swine nutrition." Veterinarski glasnik 56, no. 1-2 (2002): 73–82. http://dx.doi.org/10.2298/vetgl0202073s.
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To attain better feed utilization, longer preservation, easier manipultion and higher production and better quality of food of animal orgin as the final goal, besides raw materials, feed mixes contain numerous pronutrients (additives), added to perform different effects, in a narrower sense, the term pronutrient implies heterogenous substances, which have no diverse effects and have to be efficient in the manner of use. Basically, all pronutrients have to reach the goal of keeping optimal animal health status and to increase production of food of animal origin without adverse and negative effects. The development of biotechnology had a great part in the appearance of natural alternatives which are able to fulfil and satisfy the high demands of highly productive animals, as well as those of the consumer lobby and environmental protection movements. Growth promoters based upon physiological mechanisms and production potential of the animal have an unquestionable adventage, not only because of the lack of residues in food of animal origin; but also because of their ecological safety and decrease of envirnomental pollution by undigested materials. Demand continues to grow for "all natural", non-pharmaceutical feed additives with growth enhancing effects in food animals. Special attention is paid to minerals (anorganic and organic sources), growth stimulators (antibiotics, probiotics prebiotics), substances for better feed utilization (enzymes, acidifers) adsorbents.
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Welte, Cornelia U., Jamila F. Rosengarten, Rob M. de Graaf, and Mike S. M. Jetten. "SaxA-Mediated Isothiocyanate Metabolism in Phytopathogenic Pectobacteria." Applied and Environmental Microbiology 82, no. 8 (February 12, 2016): 2372–79. http://dx.doi.org/10.1128/aem.04054-15.
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ABSTRACTPectobacteria are devastating plant pathogens that infect a large variety of crops, including members of the family Brassicaceae. To infect cabbage crops, these plant pathogens need to overcome the plant's antibacterial defense mechanisms, where isothiocyanates are liberated by hydrolysis of glucosinolates. Here, we found that aPectobacteriumisolate from the gut of cabbage root fly larvae was particularly resistant to isothiocyanate and even seemed to benefit from the abundantBrassicaroot metabolite 2-phenylethyl isothiocyanate as a nitrogen source in an ecosystem where nitrogen is scarce. ThePectobacteriumisolate harbored a naturally occurring mobile plasmid that contained asaxoperon. We hypothesized that SaxA was the enzyme responsible for the breakdown of 2-phenylethyl isothiocyanate. Subsequently, we heterologously produced and purified the SaxA protein and characterized the recombinant enzyme. It hydrolyzed 2-phenylethyl isothiocyanate to yield the products carbonyl sulfide and phenylethylamine. It was also active toward another aromatic isothiocyanate but hardly toward aliphatic isothiocyanates. It belongs to the class B metal-dependent beta-lactamase fold protein family but was not, however, able to hydrolyze beta-lactam antibiotics. We discovered that several copies of thesaxAgene are widespread in full and draftPectobacteriumgenomes and therefore hypothesize that SaxA might be a new pathogenicity factor of the genusPectobacterium, possibly compromising food preservation strategies using isothiocyanates.
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Ataa, Asaad M. A. "USE OF ENZYME LYSOZYME AND ANTI BACTERIAL ALLICIN FOR FOOD PRESERVATION AND THE PREVENTION OF DAMAGE." World Journal of Biology and Biotechnology 2, no. 3 (December 15, 2017): 169. http://dx.doi.org/10.33865/wjb.002.03.0107.
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This study aims to identify the effectiveness of enzyme Lysozyme, which is extracted from the egg’s albumin and The Allicin antibiotic which is extracted from the garlic. It also studies their effects on some bacteria which have been obtained pure and others have been isolated in the extracts of Lysozyme and Allicin. Then we face the foods which are contaminated with such species of these bacteria and their dangers on the public health. The study was conducted in two phases, the first of which included knowing the effectiveness of extracts and their effects on some sorts of bacteria which were treated by these extracts through the tests of sensitivity screening. The second phase of this study included the treatment of some types of food which are commonly circulated and speedily damaged – the treatment was with these materials to know their impact in eliminating the microbes that are found in these foods and prevent damage for a long time. We examined three types of bacteria: (E .coli, Streptococcus, Salmonella). The results of sensitivity screening, which were done in two ways: (CD-proliferation plates and confirmation way), showed the sensitivity of these microbes with rates ranging between (100%) to (33.4%) named (garlic male). While the less ones were Allicin extracts that were extracted from the foreign garlic, the mixture of Allicin which was extracted from the local eggs and Lysozyme which was extracted from the foreign eggs with red peel. Besides, tow samples of food (milk and meat), which are commonly circulated in the governorate, were tested and treated with Allicin and Lysozyme extracts. The results showed the effectiveness of Allicin with its quality in eliminating most microbes in meat, especially E. coli and its effectiveness in eliminating all microbes in milk with no influence on Salmonella. But Lysozyme effectiveness notes varied, but it eliminated in the two samples with no influence on E.coli.
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Mc Mahon, M. A. S., I. S. Blair, J. E. Moore, and D. A. Mc Dowell. "The rate of horizontal transmission of antibiotic resistance plasmids is increased in food preservation-stressed bacteria." Journal of Applied Microbiology 103, no. 5 (June 19, 2007): 1883–88. http://dx.doi.org/10.1111/j.1365-2672.2007.03412.x.
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BELTRÁN, M. C., M. BORRÀS, O. NAGEL, R. L. ALTHAUS, and M. P. MOLINA. "Validation of Receptor-Binding Assays To Detect Antibiotics in Goat's Milk." Journal of Food Protection 77, no. 2 (February 1, 2014): 308–13. http://dx.doi.org/10.4315/0362-028x.jfp-13-253.
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The suitability of different receptor-binding assays to detect antibiotics in raw goat's milk was investigated. Detection capability of most β-lactams and tetracyclines assessed applying the Betastar Combo, the SNAP Betalactam, the SNAP Tetracycline, and the Twinsensor tests was at or below maximum residue limits established by European legislation. Regarding test specificity, cross-reactions with antibiotics other than β-lactams and tetracyclines were not found, and no false-positive results were obtained for the Betastar Combo and the SNAP tests when bulk samples of goat's milk were analyzed. For the Twinsensor test, the false-positive rate was 1%. The performance of the Betastar Combo and the SNAP tests was practically unaffected by the milk quality parameters using individual samples of goat's milk collected at points throughout the entire lactation period (false-positive rate, ≤5%). However, a larger number of positive results were obtained by the Twinsensor test in this type of milk sample (>10%), especially in the last weeks of lactation. Interferences related to the use of the preservative azidiol were not observed in any case. Neither were any significant differences found in relation to the interpretation method (visual versus instrumental) applied. In general, the response of the Betastar Combo, SNAP, and Twinsensor tests was optimal for the analysis of bulk caprine milk; thus, they may be used to monitor milk for the presence of β-lactam and tetracycline residues in quality control programs.
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Chang, Yoonjee. "Bacteriophage-Derived Endolysins Applied as Potent Biocontrol Agents to Enhance Food Safety." Microorganisms 8, no. 5 (May 13, 2020): 724. http://dx.doi.org/10.3390/microorganisms8050724.
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Endolysins, bacteriophage-encoded enzymes, have emerged as antibacterial agents that can be actively applied in food processing systems as food preservatives to control pathogens and ultimately enhance food safety. Endolysins break down bacterial peptidoglycan structures at the terminal step of the phage reproduction cycle to enable phage progeny release. In particular, endolysin treatment is a novel strategy for controlling antibiotic-resistant bacteria, which are a severe and increasingly frequent problem in the food industry. In addition, endolysins can eliminate biofilms on the surfaces of utensils. Furthermore, the cell wall-binding domain of endolysins can be used as a tool for rapidly detecting pathogens. Research to extend the use of endolysins toward Gram-negative bacteria is now being extensively conducted. This review summarizes the trends in endolysin research to date and discusses the future applications of these enzymes as novel food preservation tools in the field of food safety.
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Lewis, Bolocan, Draper, Ross, and Hill. "The Effect of a Commercially Available Bacteriophage and Bacteriocin on Listeria monocytogenes in Coleslaw." Viruses 11, no. 11 (October 23, 2019): 977. http://dx.doi.org/10.3390/v11110977.
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Changing consumer attitudes show an increased interest in non-chemical antimicrobials in food preservation and safety. This greater interest of consumers in more ‘natural’ or ‘clean-label’ food interventions is complicated by concurrent demands for minimally processed, ready-to-eat (RTE) foods with long shelf lives. Two viable interventions are bacteriophage (phage) and bacteriocins, a number of which have already been approved for use in food safety. Listeriosis is a serious foodborne infection which affects at-risk members of the population. Listeriosis incidence has increased between 2008 and 2015 and has a case fatality rate of up to 20% with antibiotic intervention. Here, we tested an intervention to attempt to control a pathogenic Listeria monocytogenes strain in a food model using two of these alternative antimicrobials. Phage P100 on its own had a significant effect on L. monocytogenes ScottA numbers in coleslaw over a 10-day period at 4 °C (p ≤ 0.001). A combination of P100 and Nisaplin® (a commercial formulation of the lantibiotic bacteriocin, nisin) had a significant effect on the pathogen (p ≤ 0.001). P100 and Nisaplin® in combination were more effective than Nisaplin® alone, but not P100 alone.
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Wan, Allison, Cherry Ibarra-Romero, John Vederas, and Sorina Chiorean. "Learning the Science Behind Bacteriocins Through Lacticin 3147; a Promising Lantibiotic." Alberta Academic Review 2, no. 2 (September 23, 2019): 79–80. http://dx.doi.org/10.29173/aar75.
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As microorganisms continue to develop resistance and survive against many different forms of antimicrobial solutions, such as antibiotics, the threat that antimicrobial resistance poses grows considerably. One solution to this persistent issue could be bacteriocins: ribosomally synthesized antimicrobial peptides that are synthesized by bacteria. In this study, the specific lantibiotic—a subclass of bacteriocin—used was lacticin 3147, which is comprised of two components: A1 and A2. Lacticin 3147 was first purified and isolated in order to properly analyze its antimicrobial effects, which show potential use in antibiotics or food preservation. The procedure started with growing the producer bacteria strain, Lactococcus lactis DPC 3147 in a broth which was later used to inoculate a large volume of media. This media was then separated through centrifugation into two components: the supernatant and cell pellet, both of which were each individually concentrated and purified through a series of columns. Approximately one milliliter of each component was run through a High Performance Liquid Chromatography (HPLC) machine, and the resulting chromatograms interpreted to evaluate and compare the concentrations of lacticin 3147 produced in the liquid media portion (supernatant) and the cell components (cell pellet). Subsequently, fractions were collected from all runs from the HPLC and further subjected to Matrix Assisted Laser Desorption Ionization Time of Flight (MALDI TOF) mass spectrometry. This allows to test the molecular weights of the compounds in the samples to check if they aligned with the known molecular weights of both the A1 and A2 components of lacticin 3147. The final step was to prepare a spot on lawn assay using the indicator species: Lactococcus lactis subsp. cremoris HP. The spot on lawn assay prepared for lacticin 3147 was a visual indicator of the strong antimicrobial effects of the bacteriocin. Ultimately, this highly effective bacteriocin, lacticin 3147, could be utilized in smaller concentrations than current antibiotics, and thus shows great promise in the field of antibiotics. Further studies are being conducted to understand the interactions between the A1 and A2 components of lacticin 3147, including their synergistic effects.
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McMahon, M. A. S., I. S. Blair, J. E. Moore, and D. A. McDowell. "R2116 The rate of horizontal transmission of antibiotic resistant plasmids is increased in food preservation-stressed bacteria." International Journal of Antimicrobial Agents 29 (March 2007): S612. http://dx.doi.org/10.1016/s0924-8579(07)71955-6.
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Kasjanenko, Sergij, Oksana Kasjanenko, Liudmyla Nagornaya, Valentyna Yevstafieva, Vitaliy Melnychuk, Galina Lukyanova, and Irina Gurenko. "Yeast-rich mannan fractions in duck cultivation: prospects of using." Foods and Raw Materials 8, no. 2 (September 30, 2020): 337–47. http://dx.doi.org/10.21603/2308-4057-2020-2-337-347.
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Introduction. Due to the trend of avoiding antibiotics and acquiring eco-friendly products, the use of environmentally safe preparations is becoming increasingly relevant in poultry farming.
Study objects and methods. We used Salmonella enteritidis and Campylobacter jejuni isolated from poultry carcasses. At the first in vitro stage, we studied the ability of mannan oligosaccharides, isolated from the cell walls of Saccharomyces cerevisiae yeast, to adsorb bacterial pathogens. At the second stage, we studied the influence of fraction on the activity, colonization and microflora composition of ducklings’ intestines. At the third stage, we determined the antagonistic activity of Bifidobacterium spp. (Bifidobacterium lactis, Bifidobacterium longum, Bifidobacterium bifidum) and Lactobacillus spp. (Lactobacillus fermentun, Lactobacillus salivarius, Lactobacillus acidophilus) against Salmonella enteritidis and Campylobacter jejuni isolates. The experiment was conducted on the ducklings of Star 53 H.Y. cross. Their diet was supplemented with probiotics, prebiotics, and their combination.
Results and discussion. In vitro studies showed the ability of mannan oligosaccharides isolated from the cell walls of Saccharomyces cerevisiae yeast to adsorb Salmonella enteritidis and Campylobacter jejun. In vivo experiment showed the ability of mannan oligosaccharides to prevent colonization of poultry intestines by bacterial pathogens with type I fimbriae.
Conclusion. The reisolation rate of ducks infected with Salmonella enteritidis was 53.6% lower, and those infected with Campylobacter jejuni, 66.2% lower than the control. Mannan oligosaccharides added to the diet did not affect the concentration of lactobacilli, enterococci, and anaerobic bacteria in the ducks’ intestines. A combined use of Bifidobacterium spp. and mannan oligosaccharides improved the preservation of poultry stock by 8.7%, which made it an effective way to prevent poultry salmonellosis.
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GALINDO-CUSPINERA, VERONICA, DENNIS C. WESTHOFF, and SCOTT A. RANKIN. "Antimicrobial Properties of Commercial Annatto Extracts against Selected Pathogenic, Lactic Acid, and Spoilage Microorganisms." Journal of Food Protection 66, no. 6 (June 1, 2003): 1074–78. http://dx.doi.org/10.4315/0362-028x-66.6.1074.
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Annatto preparations are used to impart distinctive flavor and color to foods and are a primary colorant in dairy foods such as cheese and butter. There are several reports indicating that certain fractions of the annatto plant have biologicalactivities against microorganisms of significance in food fermentation, food preservation, and human health. However, little is reported describing the nature of the antimicrobial compound(s) or their potential presence in commercial annatto colorant preparations. This study was conducted to determine whether commonly available annatto extracts are capable of influencing the outgrowth of selected lactic acid, spoilage, and pathogenic microorganisms. Disk diffusion and tube macrodilution techniques were used to determine the MICs and MBCs of double-strength water-soluble annatto extracts. Standard antibiotic disks were used as controls for the disk diffusion assay. The results demonstrate that annatto has an inhibitory effect on Bacillus cereus, Clostridium perfringens, and Staphylococcus aureus, with MICs of 0.08, 0.31, and 0.16% (vol/vol) and diameters of inhibition of 9 to 10, 12 to 13, and 15 to 16 mm, respectively. A concentration of 0.63% (vol/vol) inhibited the growth of Streptococcus thermophilus, Lactobacillus casei subsp. casei, Lactococcus lactis, and Paenibacillus polymyxa. The MICs for Listeria monocytogenes and Enterococcus durans were 1.25 and 2.5% (vol/vol), respectively. No activity was detected against Lactobacillus plantarum, Bifidobacterium bifidum, yeasts, or selected gram-negative bacteria.
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LIN, CHIA-MIN, JAMES F. PRESTON, and CHENG-I. WEI. "Antibacterial Mechanism of Allyl Isothiocyanate†." Journal of Food Protection 63, no. 6 (June 1, 2000): 727–34. http://dx.doi.org/10.4315/0362-028x-63.6.727.
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Allyl isothiocyanate (AITC), a natural compound in plants belonging to the family Cruciferae, has been shown to have strong antimicrobial activity in liquid media as well as in its vapor form. To understand its antimicrobial mechanism, AITC was tested for bactericidal activities to Salmonella Montevideo, Escherichia coli O157:H7, and Listeria monocytogenes Scott A at different stages of growth and was compared with streptomycin, penicillin G, and polymyxin B, each of known antibacterial mechanisms. Bactericidal activities were determined by measuring bacterial viability and leakage of metabolites. To determine its effects on membrane permeability, β-galactosidase activity was examined after exposure of E. coli K-12 strain 3.300 to the three antibiotics and to AITC. The two gram-negative bacteria, Salmonella Montevideo and E. coli O157:H7, were more sensitive to AITC and to polymyxin B than the gram-positive L. monocytogenes. AITC and polymyxin B were effective bactericidal agents to bacteria at all growth stages, whereas penicillin G and streptomycin did not exhibit bactericidal activity to stationary cells. High A260 and A280 values of cellular filtrate and β-galactosidase activity were obtained after treatments of AITC and polymyxin B. These data indicated that AITC was most similar to polymyxin B with respect to its antibacterial effect on cell membranes and on leakage of cellular metabolites. Gaseous AITC caused metabolite leakages, measurable increases in β-galactosidase activity, and reduction of viable bacteria. The effectiveness of AITC in inhibiting bacteria at all growth stages and its strong activity in vapor phase support its application in food preservation.
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VAN MEERVENNE, EVA, ELS VAN COILLIE, STEPHANIE VAN WEYENBERG, NICO BOON, LIEVE HERMAN, and FRANK DEVLIEGHERE. "Low Temperature and Modified Atmosphere: Hurdles for Antibiotic Resistance Transfer?" Journal of Food Protection 78, no. 12 (December 1, 2015): 2191–99. http://dx.doi.org/10.4315/0362-028x.jfp-15-105.
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Food is an important dissemination route for antibiotic-resistant bacteria. Factors used during food production and preservation may contribute to the transfer of antibiotic resistance genes, but research on this subject is scarce. In this study, the effect of temperature (7 to 37°C) and modified atmosphere packaging (air, 50% CO2–50% N2, and 100% N2) on antibiotic resistance transfer from Lactobacillus sakei subsp. sakei to Listeria monocytogenes was evaluated. Filter mating was performed on nonselective agar plates with high-density inocula. A more realistic setup was created by performing modified atmosphere experiments on cooked ham using high-density and low-density inocula. Plasmid transfer was observed between 10 and 37°C, with plasmid transfer also observed at 7°C during a prolonged incubation period. When high-density inocula were used, transconjugants were detected, both on agar plates and cooked ham, under the three atmospheres (air, 50% CO2–50% N2, and 100% N2) at 7°C. This yielded a median transfer ratio (number of transconjugants/number of recipients) with an order of magnitude of 10−4 to 10−6. With low-density inocula, transfer was only detected under the 100% N2 atmosphere after 10-day incubation at 7°C, yielding a transfer ratio of 10−5. Under this condition, the highest bacterial density was obtained. The results indicate that low temperature and modified atmosphere packaging, two important hurdles in the food industry, do not necessarily prevent plasmid transfer from Lactobacillus sakei subsp. sakei to Listeria monocytogenes.
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Fagnant, Christine Susan, Alexandra Lynn Kossik, Nicolette Angela Zhou, Liliana Sánchez-Gonzalez, Jill Christin Falman, Erika Karen Keim, Yarrow Linden, et al. "Use of Preservative Agents and Antibiotics for Increased Poliovirus Survival on Positively Charged Filters." Food and Environmental Virology 9, no. 4 (June 14, 2017): 383–94. http://dx.doi.org/10.1007/s12560-017-9306-4.
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Bento, MHL, AC Ouwehand, K. Tiihonen, S. Lahtinen, P. Nurminen, MT Saarinen, H. Schulze, T. Mygind, and J. Fischer. "Essential oils and their use in animal feeds for monogastric animals – Effects on feed quality, gut microbiota, growth performance and food safety: a review." Veterinární Medicína 58, No. 9 (October 29, 2013): 449–58. http://dx.doi.org/10.17221/7029-vetmed.
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Essential oils (EOs) are important aromatic components of herbs and spices and their biological activities have been known and utilised since ancient times in perfumery, food preservation, flavouring, and medicine. Some of their biological activities include antibacterial, antifungal, anti-oxidant and anti-inflammatory effects amongst others. EOs have received attention in recent years as potential ‘natural’ alternatives for replacing antibiotic growth promoters (AGPs) in animal diets due to their positive impact on growth performance, gut microbiota and welfare. The purpose of this paper is to provide an overview of our own published and unpublished data on the antibacterial, antifungal and insecticidal activity of thymol and cinnamaldehyde (TC blend), and to describe the effects of this specific EO blend on gut microbiota, growth performance and welfare, carcass characteristics and food safety. The possible modes of action of EOs are discussed and areas for future research are proposed.
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Tavakoli, Azadeh, and Judith Louise Flanagan. "The Case for a More Holistic Approach to Dry Eye Disease: Is It Time to Move beyond Antibiotics?" Antibiotics 8, no. 3 (June 30, 2019): 88. http://dx.doi.org/10.3390/antibiotics8030088.
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Dry eye disease (DED) is one of the most frequent presentations to optometrists with over 16 million US adults (6.8% of adult population) diagnosed as having this disorder. The majority of associated marketed products offer relief from symptomatology but do not address aetiology. DED harbours many distinguishing features of a chronic inflammatory disorder. The recent explosion in human microbiome research has sparked interest in the ocular microbiome and its role in the preservation and extension of ocular surface health and in the contribution of the gut microbiome to chronic systemic inflammation and associated “Western life-style” diseases. With a significant lack of success for many patients using currently available DED treatments, in this era of the microbiome, we are interested in exploring potential novel therapies that aim to reconstitute healthy bacterial communities both locally and distally (in the gut) as a treatment for DED. Although this direction of investigation is in its infancy, burgeoning interest makes such a review timely. This paper considers a number of studies into the use functional foods and associated products to ameliorate dry eye.
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Vitale, Giovanni Andrea, Daniela Coppola, Fortunato Palma Esposito, Carmine Buonocore, Janardhan Ausuri, Emiliana Tortorella, and Donatella de Pascale. "Antioxidant Molecules from Marine Fungi: Methodologies and Perspectives." Antioxidants 9, no. 12 (November 26, 2020): 1183. http://dx.doi.org/10.3390/antiox9121183.
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The marine environment represents a prosperous existing resource for bioprospecting, covering 70% of the planet earth, and hosting a huge biodiversity. Advances in the research are progressively uncovering the presence of unknown microorganisms, which have evolved unique metabolic and genetic pathways for the production of uncommon secondary metabolites. Fungi have a leading role in marine bioprospecting since they represent a prolific source of structurally diverse bioactive metabolites. Several bioactive compounds from marine fungi have already been characterized including antibiotics, anticancer, antioxidants and antivirals. Nowadays, the search for natural antioxidant molecules capable of replacing those synthetic currently used, is an aspect that is receiving significant attention. Antioxidants can inactivate reactive oxygen and nitrogen species, preventing the insurgence of several degenerative diseases including cancer, autoimmune disorders, cardiovascular and neurodegenerative diseases. Moreover, they also find applications in different fields, including food preservation, healthcare and cosmetics. This review focuses on the production of antioxidants from marine fungi. We begin by proposing a survey of the available tools suitable for the evaluation of antioxidants, followed by the description of various classes of marine fungi antioxidants together with their extraction strategies. In addition, a view of the future perspectives and trends of these natural products within the “blue economy” is also presented.
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Berdejo, Daniel, Elisa Pagán, Natalia Merino, Rafael Pagán, and Diego García-Gonzalo. "Incubation with a Complex Orange Essential Oil Leads to Evolved Mutants with Increased Resistance and Tolerance." Pharmaceuticals 13, no. 9 (September 9, 2020): 239. http://dx.doi.org/10.3390/ph13090239.
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Emergence of strains with increased resistance/tolerance to natural antimicrobials was evidenced after cyclic exposure to carvacrol, citral, and (+)-limonene oxide. However, no previous studies have reported the development of resistance and tolerance to complex essential oils (EOs). This study seeks to evaluate the occurrence of Staphylococcus aureus strains resistant and tolerant to a complex orange essential oil (OEO) after prolonged cyclic treatments at low concentrations. Phenotypic characterization of evolved strains revealed an increase of minimum inhibitory and bactericidal concentration for OEO, a better growth fitness in presence of OEO, and an enhanced survival to lethal treatments, compared to wild-type strain. However, no significant differences (p > 0.05) in cross-resistance to antibiotics were observed. Mutations in hepT and accA in evolved strains highlight the important role of oxidative stress in the cell response to OEO, as well as the relevance of the cell membrane in the cell response to these natural antimicrobials. This study demonstrates the emergence of S. aureus strains that are resistant and tolerant to EO (Citrus sinensis). This phenomenon should be taken into account to assure the efficacy of natural antimicrobials in the design of food preservation strategies, in cleaning and disinfection protocols, and in clinical applications against resistant bacteria.
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Sheela, T., T. M. Sathees Kannan, and Kaliyamoorthy Jayakumar. "Evaluation of Bio Control Efficacy of Synbiotic Cherry (Prunus avium L.) Juice." International Letters of Natural Sciences 42 (July 2015): 62–68. http://dx.doi.org/10.18052/www.scipress.com/ilns.42.62.
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The aim of the research was to evaluate that the effect of symbiotic fermented cherry juice containing fructo oligosaccharide to enhance the growth and activity of probiotic strains include Lactobacillus acidophilus was tested for their antibiotic susceptibility, and tolerance to bile. Antifungal activity of symbiotic cherry juice could differ in their antagonistic activity against fungal disease which could be due to the metabolite secreted by the lactic acid bacteriocin specially type of organic acids and added fructo oligo saccharide as a probiotic and for food preservation synbiotic cherry juice was identified and their major compounds was detected using gas chromatography-mass spectrum (gc-ms).
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Collins, Barry, Caitriona M. Guinane, Paul D. Cotter, Colin Hill, and R. Paul Ross. "Assessing the Contributions of the LiaS Histidine Kinase to the Innate Resistance of Listeria monocytogenes to Nisin, Cephalosporins, and Disinfectants." Applied and Environmental Microbiology 78, no. 8 (February 10, 2012): 2923–29. http://dx.doi.org/10.1128/aem.07402-11.
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ABSTRACTTheListeria monocytogenesLiaSR two-component system (2CS) encoded bylmo1021andlmo1022plays an important role in resistance to the food preservative nisin. A nonpolar deletion in the histidine kinase-encoding component (ΔliaS) resulted in a 4-fold increase in nisin resistance. In contrast, the ΔliaSstrain exhibited increased sensitivity to a number of cephalosporin antibiotics (and was also altered with respect to its response to a variety of other antimicrobials, including the active agents of a number of disinfectants). This pattern of increased nisin resistance and reduced cephalosporin resistance inL. monocytogeneshas previously been associated with mutation of a second histidine kinase, LisK, which is a predicted regulator ofliaSand a penicillin binding protein encoded bylmo2229. We noted thatlmo2229transcription is increased in the ΔliaSmutant and in a ΔliaSΔlisKdouble mutant and that disruption oflmo2229in the ΔliaSΔlisKmutant resulted in a dramatic sensitization to nisin but had a relatively minor impact on cephalosporin resistance. We anticipate that further efforts to unravel the complex mechanisms by which LiaSR impacts on the antimicrobial resistance ofL. monocytogenescould facilitate the development of strategies to increase the susceptibility of the pathogen to these agents.
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Cheney, Cole, and John Femino. "Surgical and medical morbidity following failed non-traumatic partial foot amputation in diabetic patients." Foot & Ankle Orthopaedics 2, no. 3 (September 1, 2017): 2473011417S0001. http://dx.doi.org/10.1177/2473011417s000132.
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Category: Ankle, Diabetes, Lesser Toes, Midfoot/Forefoot Introduction/Purpose: Maximal limb preservation is often the goal in choosing partial foot amputation (PFA) as a treat-ment for diabetic foot infections. Some of these patients will go on to experience multiple hospital admissions, IV antibiotic courses, surgical debridements, re-amputations and other medical compli-cations. This study describes the treatment course of these patients starting at second partial foot amputation and ending at 5 year follow-up. Methods: A retrospective cohort was built from a database of all amputation procedures performed on diabet-ic patients at the University of Iowa Department of Orthopedics from 2000 – 2015. The cohort was evaluated over time frame starting at second PFA (index procedure) and ending at 5 years after in-dex procedure. Of 264 patients who underwent partial foot amputation, 49 experienced two lower extremities PFA between January 2000 and December 2011 (cut-off used to allow minimum of 5 years post-PFA). Demographic data was recorded at index PFA and included surgical dates, laterali-ty, surgery type, diagnoses at time of initial surgery, and death date. A chart review collected in-formation on 5 year post-index PFA incidence of: non-surgical hospitalizations, antibiotic admin-istrations, total contact cast applications, and complications (such as osteomyelitis and acute renal failure). Results: Thirty-two (65%) of the second partial foot amputations (index) were ipsilateral and 17 were con-tralateral to first partial foot amputation (pre-index procedure). Eighteen (37%) of the partial foot amputation patients eventually experienced transtibial / transfemoral amputations in the 5 years fol-lowing index PFA. Eleven (22%) had at least a third partial foot amputation (and as many as 7) dur-ing study period. Sixteen (32%) patients had 17 transtibial / transfemoral amputations within 5 year time frame. 11 of the 17 (65%) TT / TF procedures were ipsilateral to index (second) PFA. Seven (17%) of the patients died. Conclusion: Maximal limb preservation may not be beneficial in all cases, particularly in the case of repeat PFAs. This cohort of repeat PFA patients demonstrated a complicated medical course with long pe-riods of hospitalization, leg immobilization in cast, and home-going antibiotics (requiring PICC). This study suggested that over a 5 year period following second PFA, patients on average experi-enced at least 31 days in TCC, 17 days hospitalized and underwent one additional amputation pro-cedure. These are likely underestimates due to follow-up or outside hospital cares. A large number of patients (18 or 37%) ultimately required higher-level amputation. There is a potential morbidity with PFA that may not be communicated to patients when making these decisions. In this cohort, the average days to second PFA was 360 days. 18 of 49 repeat PFA patients underwent tran-stibial or transfemoral amputation within 5 years of their initial PFA. The morbidity of the interim medical course over 5 years added to the poor quality of life after PFA.
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Forbes, Sarah, Christopher G. Knight, Nicola L. Cowley, Alejandro Amézquita, Peter McClure, Gavin Humphreys, and Andrew J. McBain. "Variable Effects of Exposure to Formulated Microbicides on Antibiotic Susceptibility in Firmicutes and Proteobacteria." Applied and Environmental Microbiology 82, no. 12 (April 8, 2016): 3591–98. http://dx.doi.org/10.1128/aem.00701-16.
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ABSTRACTMicrobicides are broad-spectrum antimicrobial agents that generally interact with multiple pharmacological targets. While they are widely deployed in disinfectant, antiseptic, and preservative formulations, data relating to their potential to select for microbicide or antibiotic resistance have been generated mainly by testing the compounds in much simpler aqueous solutions. In the current investigation, antibiotic susceptibility was determined for bacteria that had previously exhibited decreased microbicide susceptibility following repeated exposure to microbicides either in formulation with sequestrants and surfactants or in simple aqueous solution. Statistically significant increases in antibiotic susceptibility occurred for 12% of bacteria after exposure to microbicides in formulation and 20% of bacteria after exposure to microbicides in aqueous solutions, while 22% became significantly less susceptible to the antibiotics, regardless of formulation. Of the combinations of a bacterium and an antibiotic for which British Society for Antimicrobial Chemotherapy breakpoints are available, none became resistant. Linear modeling taking into account phylogeny, microbicide, antibiotic, and formulation identified small but significant effects of formulation that varied depending on the bacterium and microbicide. Adaptation to formulated benzalkonium chloride in particular was more likely to increase antibiotic susceptibility than adaptation to the simple aqueous solution. In conclusion, bacterial adaptation through repeated microbicide exposure was associated with both increases and decreases in antibiotic susceptibility. Formulation of the microbicide to which the bacteria had previously adapted had an identifiable effect on antibiotic susceptibility, but it effect was typically small relative to the differences observed among microbicides. Susceptibility changes resulting in resistance were not observed.IMPORTANCEThe safety of certain microbicide applications has been questioned due to the possibility that microbicide exposure could select for microbicide and antibiotic resistance. Evidence that this may happen is based mainly onin vitroexperiments where bacteria have been exposed to microbicides in aqueous solution. Microbicides are, however, normally deployed in products formulated with surfactants, sequestrants, and other compounds. While this may influence the frequency and extent of susceptibility changes, few studies reported in the literature have assessed this. In the current investigation, therefore, we have investigated changes in antibiotic susceptibility in bacteria which exhibited decreased microbicide susceptibility following repeated exposure to microbicides in simple aqueous solutions and in formulation. We report that the microbicide formulation had an identifiable effect on antibiotic susceptibility, but it was typically small relative to the differences observed among microbicides. We did not observe susceptibility changes resulting in resistance.
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Formisano, Carmen, Daniela Rigano, Felice Senatore, Francesco Maria Raimondo, Antonella Maggio, and Maurizio Bruno. "Essential Oil Composition and Antibacterial Activity of Anthemis mixta and A. Tomentosa(Asteraceae)." Natural Product Communications 7, no. 10 (October 2012): 1934578X1200701. http://dx.doi.org/10.1177/1934578x1200701035.
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In the present study the chemical composition of the essential oils from aerial parts and roots of Anthemis mixta L. and A. tomentosa L. was evaluated by GC and GC-MS, and their antibacterial activity tested against ten bacterial species. Hexadecanoic acid (15.2%) was recognized as the main constituent of A. mixta, together with τ-cadinol (6.7%), while in both aerial parts and roots of A. tomentosa nonacosane (21.9% and 20.7%), heptacosane (8.1% and 6.0%), hexadecanoic acid (8.1% and 27.1%) and hexahydrofarnesylacetone (6.8% and 5.5%) prevailed. The oils from aerial parts of both species showed a good activity against Gram-positive bacteria. These results suggest that the plants could be potentially used in food manufacture and cosmetology as preservative agents or in medicine as new antibiotics.
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Nikolic, Biljana, Bojana Vasilijevic, Ana Ciric, Dragana Mitic-Culafic, Stefana Cvetkovic, Ana Dzamic, and Jelena Knezevic-Vukcevic. "Bioactivity of Juniperus communis essential oil and post-distillation waste: Assessment of selective toxicity against food contaminants." Archives of Biological Sciences 71, no. 2 (2019): 235–44. http://dx.doi.org/10.2298/abs181217005n.
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Previously chemically characterized Juniperus communis essential oil (EO) and post-distillation waste (PDW) were tested for cytotoxicity and antimicrobial activity against food contaminants. Microdilution assay showed that PDW induced moderate antifungal (minimum inhibitory concentration (MIC) and minimum fungicidal concentration (MFC) values, ranging between 0.118-0.900 mg mL-1), and an antibacterial effect against Listeria monocytogenes (MIC and minimum bactericidal concentration (MBC) were 0.39 and 0.74 mg mL-1, respectively). Combinations of EO/PDW with selected antibiotics induced synergistic antilisterial activity in the checkerboard assay. The MTT assay determined that cytotoxicity against colon cancer cells was high for the EO but negligible for PDW (IC50 values were 0.087-0.106 and 1.450-6.840 mg mL-1, respectively). The selectivity indices indicated high selectivity of PDW against tested fungi and L. monocytogenes. In the adhesion-inhibition assay, PDW reduced in vitro adhesion of L. monocytogenes to colon cells (29-62% of inhibition). In conclusion, PDW exhibited an antimicrobial effect against important food spoilage and poisoning fungi and L. monocytogenes, and also reduced in vitro adhesion of L. monocytogenes to colon cells. The results indicate that J. communis PDW could be considered as natural preservative against food spoilage and poisonous fungi, and as an adjuvant to conventional therapy of listeriosis.
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Nami, Yousef, Babak Haghshenas, and Ahmad Yari Khosroushahi. "Molecular Identification and Probiotic Potential Characterization of Lactic Acid Bacteria Isolated from Human Vaginal Microbiota." Advanced Pharmaceutical Bulletin 8, no. 4 (November 29, 2018): 683–95. http://dx.doi.org/10.15171/apb.2018.077.
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Purpose: The increased demand for probiotics because of their health purposes provides the context for this study, which involves the molecular identification of lactic acid bacteria (LAB) obtained from the vaginal microbiota of healthy fertile women. The isolates were subjected for examination to prove their probiotic potential. In particular, the isolates were subjected to various tests, including acid/bile tolerance, antimicrobial activity, antibiotic susceptibility, Gram staining, and catalase enzyme activity assessment. Methods: Several methods were utilized for the molecular identification of the isolates, including ARDRA, (GTG)5-PCR fingerprinting, and the PCR sequencing of 16S-rDNA amplified fragments. Disc diffusion and well diffusion methods were used to assess antibiotic susceptibility and antibacterial activity of isolates. Tolerance to acid and bile was performed at pH 2.5 and 0.3% bile oxgall. Results: A total of 45 isolates of 88 separate organisms was selected. All of the isolates demonstrated an antibacterial effect on the exploited indicator microorganisms. All selected strains also maintained their viability at low-pH and high-bile salt conditions and exhibited abroad variation in their survival. Only the Enterococcus avium strain showed resistance to all 9 tested antibiotics. Based on the molecular identification and clustering, the 45 isolated bacteria were classified into three major groups of LAB: Enterococcus, Lactobacillus and Lactococcus. Conclusion: LAB are microorganisms that have a particularly important function in maintaining the health of the vaginal and gastrointestinal tract and in protecting it from infection by other pathogenic organisms. The isolates found to be a promising probiotic candidate by showed desirable characteristics. Therefore, strain DL3 can be used as natural food preservative with some more potential investigations.
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Ingram, Paul Robert, Benjamin A. Rogers, Hanna E. Sidjabat, Justine S. Gibson, and Timothy J. J. Inglis. "Co-selection may explain high rates of ciprofloxacin non-susceptible Escherichia coli from retail poultry reared without prior fluoroquinolone exposure." Journal of Medical Microbiology 62, no. 11 (November 1, 2013): 1743–46. http://dx.doi.org/10.1099/jmm.0.062729-0.
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Australia has never permitted fluoroquinolone use in food-producing animals. We examined local retail poultry for contamination with fluoroquinolone non-susceptible Escherichia coli, then explored the hypothesis that their presence may be due to co-selection of resistance determinants. Between August and November 2010, samples from 30 locally produced, uncooked retail poultry carcasses from four different processing centres underwent selective enrichment culture for ciprofloxacin non-susceptible E. coli. Their chromosomal- and plasmid-mediated resistance determinants were characterized, and phylogenetic analysis and transformation experiments were performed. Unexpectedly, we found nine (30 %) of our small collection of poultry samples carried fluoroquinolone non-susceptible E. coli of which nearly half possessed aac(6')-Ib-cr, a novel plasmid-mediated gene encoding an aminoglycoside acetylating enzyme that also confers fluoroquinolone resistance. All nine isolates were co-resistant to amoxicillin, gentamicin, tetracycline and trimethoprim/sulfamethoxazole – all antibiotic classes that are registered for use in poultry reared for food production within Australia. Their unique phylogenetic relatedness suggested clonal dissemination driven by non-fluoroquinolone selective pressures. aac(6')-Ib-cr was successfully transformed and selected for using non-fluoroquinolone antibiotic pressure. Vertical and perhaps horizontal co-selection may be contributing to the emergence of fluoroquinolone resistance in poultry and could play a similar role in the human setting. This suggests that preservation of the usefulness of fluoroquinolones may require more than just restriction of their use in isolation from other interventions.
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Wahab, Md A., Luming Li, Hongmei Li, and Ahmed Abdala. "Silver Nanoparticle-Based Nanocomposites for Combating Infectious Pathogens: Recent Advances and Future Prospects." Nanomaterials 11, no. 3 (February 26, 2021): 581. http://dx.doi.org/10.3390/nano11030581.
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Silver nanoparticles (Ag NPs) and their nanocomposites with polymers are potent agents for antibacterial and disinfectant applications. The structural parameters of Ag-NPs, such as size, shape, and surface area, are very critical for developing appropriate formulations for the targeted applications. The impact of these factors on the performance of Ag NPs is analyzed. Ag NPs with a broad spectrum of antibacterial activities have already found applications in wound and burn dressing, food preservation, agricultural ponds, treatment for infected areas, coatings, water treatment, and other biomedical applications. Ag NPs are quite useful against antibiotic-resistant bacteria, but their level of toxicity needs careful investigation as their toxicity could be very harmful to human health and the environment. This review discusses the challenges and prospects of various Ag NPs and their composites. The review will enrich the knowledge about the efficiency and mechanism of various Ag nanoparticle-based antibacterial agents.
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Amann-Vesti, B. R., and T. O. Meier. "Chronic critical ischaemia of the legs." Phlebologie 43, no. 06 (November 2014): 297–301. http://dx.doi.org/10.12687/phleb2236-6-2014.
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SummaryChronic critical ischaemia of the lower limb is the most severe form of peripheral arterial occlusive disease. It is characterised by acral rest pain and an ankle arterial pressure <50 mmHg and a toe arterial pressure of <30 mmHg for at least two weeks. If trophic lesions are present, then an ankle pressure <70 mmHg and a toe pressure < 50 mmHg are already sufficient for diagnosis of chronic critical ischaemia. The aim of treatment is limb preservation and a reduction in the cardiovascular mortality and morbidity. For this to be achieved, the time to diagnosis and the time to revascularisation must be as short as possible. It is therefore important that patients with foot pain at rest undergo angiological work-up as rapidly as possible, especially if they also have risk factors for critical ischaemia (diabetes, renal failure). The same applies to patients with trophic skin lesions (fissure, ulcer) that do not heal within three weeks.Revascularisation is the most important therapeutic measure. Inhibition of platelet aggregation, optimum analgesia and early use of antibiotics if signs of an infection are present, are further important measures in addition to the treatment of cardiovascular risk factors. Amputation is the last therapeutic option.
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HAO, KUN, RIZENG MENG, XIUJUAN BU, ZONGHUI LIU, HAIYANG YAN, YAN ZHANG, and NA GUO. "Antibacterial Effect of Caprylic Acid and Potassium Sorbate in Combination against Listeria monocytogenes ATCC 7644." Journal of Food Protection 83, no. 6 (May 19, 2020): 920–27. http://dx.doi.org/10.4315/0362-028x.jfp-19-458.
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ABSTRACT Listeria monocytogenes is a common foodborne pathogen that cause life-threatening infection with high mortality rates. Biofilm development of L. monocytogenes decreases its sensitivity to antibiotics, which has long attracted attention globally. Caprylic acid (CA) and potassium sorbate (PS) are both widely used food preservatives, but their synergistic effect against L. monocytogenes has not been described. This study explored the antibacterial activities of the CA-PS combination against L. monocytogenes ATCC 7644 grown in planktonic or biofilm cultures. The fractional inhibitory concentration index values, determined by the checkerboard microdilution method, were 0.37 ± 0.03 and 0.31 ± 0.04, showing their synergistic antimicrobial effects against L. monocytogenes ATCC 7644 in planktonic and biofilm cultures, respectively. CA-PS effectively eradicated the biofilm biomass to 10.8% by crystal violet assay and to 8.63% by fluorescence microscopic analysis compared with the control. The apoptosis rates of microbial cells embedded within biofilm significantly increased to 51.4%. Subsequent analysis revealed that the combination inhibited biofilm formation by affecting extracellular DNA release and polysaccharide intercellular adhesion expression, which was decreased from 8.93 to 1.04 ng of extracellular DNA per relative biomass and to 54.7% of the control, respectively. In addition, the combination inhibited the growth of L. monocytogenes ATCC 7644 by up to 0.67 ± 0.05 and 0.30 ± 0.03 log CFU/cm2 in planktonic and biofilm modes on a carrot surface, respectively. The synergistic antibacterial effects of CA-PS against L. monocytogenes ATCC 7644 were statistically significant, and the combination is an excellent candidate to be a novel food preservative. HIGHLIGHTS
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Lenczewski, Melissa E., Sean T. McGavin, and Karl Vandyke. "Comparison of Automated and Traditional Minimum Inhibitory Concentration Procedures for Microbiological Cosmetic Preservatives." Journal of AOAC INTERNATIONAL 79, no. 6 (November 1, 1996): 1294–99. http://dx.doi.org/10.1093/jaoac/79.6.1294.
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Abstract Minimum inhibitory concentration (MIC) is used to test resistance of microorganisms against antibiotics and to test cosmetic preservatives. This research expanded traditional MIC with automation and application of colorimetric endpoint MIC. All experiments included common cosmetic preservatives and microorganisms used in testing preservative efficacy. An autodilutor using three 96-well microliter plates processed 6 preservatives against 1 microorganism in 15 min. The unique tip design made it possible to accurately deliver viscous test materials that cannot be dispensed accurately with vacuum or fluid-filled systems. Tetrazolium violet, a redox indicator, provided a visual color change from clear to purple at the MIC. Optimum concentration of tetrazolium violet was 0.01 % with addition of 0.2% glucose to Mueller-Hinton broth for both gram-positive and gram-negative bacteria. The colorimetric endpoint was evident after 24 h from previously cryogenically stored organisms that were thawed before use and after 4 h for 18–24 h broth cultures subcultured from agar plates. The autodilutor accurately pipetted viscous cosmetic products such as hand lotion and shampoo, which cannot be pipetted with a traditional micropipetter.