Articles
Persimmon byproduct extracts as potential antibacterial ingredients against foodborne pathogens
Article number
1387_32
Pages
237 – 242
Language
English
Abstract
Current increase of antimicrobial resistance (AMR) is leading to a potential global health crisis.
Regarding the food industry, genetically modified crops with AMR marker genes, microorganisms added intentionally to beverages with potentially transferable AMR genes, and food processing technologies used at sublethal doses, are issues for concern.
The use of phytochemical from byproducts have been proposed as potential antibacterials to be used in food products.
In Spain, consumption of persimmon juice has increased in the last decade, augmenting its industrial byproduct, rich in phytochemicals.
We aimed to assess the potential of purified persimmon dietary fibre (PDF) from byproducts, in bacterial virulence of foodborne pathogens.
PDF showed poor inhibitory effects in bacteria but a strong antibiofilm activity against initial formation of biofilms of Pseudomonas putida and Staphylococcus aureus. After acid hydrolysis, phenolic compounds from persimmon (PPC) showed a stronger antibacterial activity than persimmon fibre but no antibiofilm effect.
Extracts also did not show toxic effects in human keratinocytes cells; thereby, when infected with S. aureus, extracts reduced bacterial adhesion to cells, when compared to untreated cells.
When cells were exposed to lipopolysaccharides (LPS) of Escherichia coli, trans-epithelial electric resistance values increased in cells treated with extracts than untreated but LPS-challenged cells.
We conclude PDF showed antibiofilm effect, but it does not inhibit bacterial population; contrary, PPC interfered with bacterial virulence, with similar effects than other non-bonded extracts likewise.
Further research is required to delineate persimmon phytochemical fractions in possible applications for the control of foodborne pathogens in food matrices, especially antibacterial resistance strains.
Regarding the food industry, genetically modified crops with AMR marker genes, microorganisms added intentionally to beverages with potentially transferable AMR genes, and food processing technologies used at sublethal doses, are issues for concern.
The use of phytochemical from byproducts have been proposed as potential antibacterials to be used in food products.
In Spain, consumption of persimmon juice has increased in the last decade, augmenting its industrial byproduct, rich in phytochemicals.
We aimed to assess the potential of purified persimmon dietary fibre (PDF) from byproducts, in bacterial virulence of foodborne pathogens.
PDF showed poor inhibitory effects in bacteria but a strong antibiofilm activity against initial formation of biofilms of Pseudomonas putida and Staphylococcus aureus. After acid hydrolysis, phenolic compounds from persimmon (PPC) showed a stronger antibacterial activity than persimmon fibre but no antibiofilm effect.
Extracts also did not show toxic effects in human keratinocytes cells; thereby, when infected with S. aureus, extracts reduced bacterial adhesion to cells, when compared to untreated cells.
When cells were exposed to lipopolysaccharides (LPS) of Escherichia coli, trans-epithelial electric resistance values increased in cells treated with extracts than untreated but LPS-challenged cells.
We conclude PDF showed antibiofilm effect, but it does not inhibit bacterial population; contrary, PPC interfered with bacterial virulence, with similar effects than other non-bonded extracts likewise.
Further research is required to delineate persimmon phytochemical fractions in possible applications for the control of foodborne pathogens in food matrices, especially antibacterial resistance strains.
Publication
Authors
B. Moreno-Chamba, J. Salazar-Bermeo, M.C. Martínez Madrid, D. Saura, V. Lizama, N. Martí, M. Valero
Keywords
bacterial virulence, persimmon byproduct, persimmon fibre, phenolic compounds, antibacterial
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