Antimicrobial activities of untreated and grape vinegar treated selected vegetables against common food borne pathogens

IF 2.5 3区 工程技术 Q2 BIOLOGY Yale Journal of Biology and Medicine Pub Date : 2023-04-27 DOI:10.17352/jbm.000035
Singh Jyotsana, Garg Amar P
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Abstract

In the post-Covid-19 era, plant-based diets and products have become more popular. Fruit vinegar is considered a healthy drink, rich in bioactive compounds like organic acids, polyphenols, flavonoids and alkaloids that provide several beneficial properties. Fruit vinegar also contains several beneficial nutrients like amino acids, sugars, vitamins and minerals. They provide energy, regulate cell metabolism, immunity, antioxidation, anticoagulation and help in the improvement of brain development. Vinegar is also known for its strong antimicrobial properties against foodborne pathogens. The aim of the present investigation was to find out the antimicrobial activities of grape vinegar against common food-borne pathogens and to see whether common vegetable lose their antimicrobial activities when soaked with grape vinegar or gain. The vegetables used in the present investigation were randomly collected from the local market. We have evaluated the antimicrobial properties of untreated and grape vinegar (GV) treated selected vegetables against Escherichia coli (ATCC8739), Bacillus subtilis, Staphylococcus aureus (ATCC 6539), Shigella flexneri (ATCC 12022), Salmonella typhi (ATCC 14028), Cronobacter sakazakii (ATCC 29544), Vibrio parahaemolyticus (ATCC 17802), Vibrio cholera (ATCC 3906) and Pseudomonas aeruginosa. Based on the randomized survey, commonly used vegetable ginger (Zingiber officinale), garlic (Allium sativum), onion (Allium cepa), raw papaya (Carica papaya), white radish (Raphanus sativus) and green chilli (Capsicum annuum) were selected for the assessment of their antimicrobial activities. Different phytochemicals were found in water extract and grape vinegar-treated vegetables. Our results suggested that in general, grape vinegar-treated vegetables showed higher antimicrobial activities against all tested food-borne pathogens, but onion, garlic, green chillies and white radish revealed drastically higher activities. Hence, it is suggested that onion, garlic, green chillies and white radish should preferably be used after soaking with grape vinegar. All vegetables except garlic and white radish showed very little antimicrobial activity against B. subtilis. V. cholera was highly sensitive to grape vinegar-treated vegetables except for garlic. Similarly, V. parahaemolyticus was highly sensitive to grape vinegar-treated green chillies, white radish, raw papaya, and onion. Shigella flexneri also showed greater sensitivity to GV-treated green chillies and white radishes. Pseudomonas aeruginosa was sensitive to ginger and green chillies only. It may safely be concluded that grape vinegar-treated vegetables are beneficial to fight against food-borne infections. The vegetable when soaked with grape vinegar did not lose their antimicrobial activities rather they gained the antimicrobial components from grape vinegar. Our studies revealed that white radish, ginger, green chilies, and onion should be used after soaking in grape vinegar while garlic and raw papaya should be eaten without treatment with grape vinegar.
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未经处理和葡萄醋处理的选定蔬菜对常见食源性病原体的抗菌活性
在后新冠肺炎时代,植物性饮食和产品变得更受欢迎。果醋被认为是一种健康饮料,富含生物活性化合物,如有机酸、多酚、类黄酮和生物碱,提供了几种有益的特性。果醋还含有多种有益的营养物质,如氨基酸、糖、维生素和矿物质。它们提供能量,调节细胞代谢,免疫,抗氧化,抗凝血,并有助于改善大脑发育。醋也因其对食源性病原体的强大抗菌特性而闻名。本试验旨在了解葡萄醋对常见食源性病原菌的抑菌作用,以及普通蔬菜经葡萄醋浸泡后的抑菌作用是增强还是减弱。本次调查使用的蔬菜是从当地市场随机采集的。我们对未经处理和葡萄醋(GV)处理的选定蔬菜对大肠杆菌(ATCC8739)、枯草芽孢杆菌、金黄色葡萄球菌(ATCC 6539)、福氏志贺氏菌(ATCC 12022)、伤寒沙门氏菌(ATCC 14028)、sakazaki克罗诺杆菌(ATCC 29544)、副溶血性弧菌(ATCC 17802)、霍乱弧菌(ATCC 3906)和铜绿假单胞菌的抗菌性能进行了评价。在随机调查的基础上,选取常用蔬菜姜(Zingiber officinale)、大蒜(Allium sativum)、洋葱(Allium cepa)、生木瓜(Carica papaya)、白萝卜(Raphanus sativus)和绿辣椒(Capsicum annuum)进行抗菌活性评价。水提取物和葡萄醋处理过的蔬菜中发现了不同的植物化学物质。结果表明,葡萄醋处理过的蔬菜对所有食源性病原菌的抑菌活性均较高,洋葱、大蒜、青椒和白萝卜的抑菌活性明显高于葡萄醋处理过的蔬菜。因此,建议洋葱、大蒜、青椒、白萝卜最好用葡萄醋浸泡后食用。除大蒜和白萝卜外,所有蔬菜对枯草芽孢杆菌的抑菌活性都很低。除大蒜外,霍乱弧菌对葡萄醋处理过的蔬菜高度敏感。同样,副溶血性弧菌对葡萄醋处理过的青椒、白萝卜、生木瓜和洋葱高度敏感。福氏志贺氏菌对gv处理过的青椒和白萝卜也表现出更大的敏感性。铜绿假单胞菌仅对生姜和青椒敏感。我们可以有把握地得出结论,用葡萄醋处理过的蔬菜对抵抗食源性感染是有益的。经葡萄醋浸泡后,蔬菜不但没有失去抗菌活性,反而从葡萄醋中获得了抗菌成分。我们的研究表明,白萝卜、生姜、青椒和洋葱应该在葡萄醋中浸泡后食用,而大蒜和生木瓜应该在没有葡萄醋处理的情况下食用。
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来源期刊
Yale Journal of Biology and Medicine
Yale Journal of Biology and Medicine Biochemistry, Genetics and Molecular Biology-General Biochemistry,Genetics and Molecular Biology
CiteScore
5.00
自引率
0.00%
发文量
41
期刊介绍: The Yale Journal of Biology and Medicine (YJBM) is a graduate and medical student-run, peer-reviewed, open-access journal dedicated to the publication of original research articles, scientific reviews, articles on medical history, personal perspectives on medicine, policy analyses, case reports, and symposia related to biomedical matters. YJBM is published quarterly and aims to publish articles of interest to both physicians and scientists. YJBM is and has been an internationally distributed journal with a long history of landmark articles. Our contributors feature a notable list of philosophers, statesmen, scientists, and physicians, including Ernst Cassirer, Harvey Cushing, Rene Dubos, Edward Kennedy, Donald Seldin, and Jack Strominger. Our Editorial Board consists of students and faculty members from Yale School of Medicine and Yale University Graduate School of Arts & Sciences. All manuscripts submitted to YJBM are first evaluated on the basis of scientific quality, originality, appropriateness, contribution to the field, and style. Suitable manuscripts are then subject to rigorous, fair, and rapid peer review.
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