Hatice Yazgan, Esmeray Kuley, Yesim Ozogul, Fatih Ozogul, Elena Bartkiene, João Miguel Rocha
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Bacterial growth and their ammonia and BA production were monitored using HDB. The results showed that bacterial growth on HDB was in the range from 9.13, for <jats:italic>P. luteola</jats:italic>, to 9.54 log CFU (colony‐forming units) mL<jats:sup>−1</jats:sup>, for <jats:italic>S. aureus</jats:italic> and <jats:italic>C. albicans</jats:italic>. The presence of garlic extracts in HDB resulted considerably in lowering bacterial growth and BA formation (<jats:italic>P</jats:italic> < 0.05). The highest inhibitory activities of ethanolic and water garlic extracts were obtained for Gram‐positive <jats:italic>S. aureus</jats:italic> with 1.4 and 1.5 logarithmic reduction on bacterial growth, followed by Gram‐negative <jats:italic>Salmonella</jats:italic> Paratyphi A and <jats:italic>E. coli</jats:italic>. Application of garlic extracts, mainly ethanolic ones, showed a significant inhibitory effect on bacterial ammonia production, with 4‐100‐fold lower ammonia accumulation (<jats:italic>P</jats:italic> < 0.05). Bacteria produced all tested BAs, mainly dopamine, agmatine and tryptamine. The highest levels of histamine and tyramine (61.99 and 36.45 mg L<jats:sup>−1</jats:sup>) were produced by <jats:italic>S. aureus</jats:italic>. In the presence of aqueous or ethanolic garlic extracts, putrescine production by <jats:italic>E. faecalis</jats:italic> was around 110‐fold lower than that of the control group. Results revealed that both garlic extracts are potent antimicrobials that can control the growth of foodborne pathogens and their harmful BA formation.","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":null,"pages":null},"PeriodicalIF":2.6000,"publicationDate":"2024-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"The effectiveness of garlic extracts on biogenic amine formation by foodborne pathogens and fish spoilage bacteria\",\"authors\":\"Hatice Yazgan, Esmeray Kuley, Yesim Ozogul, Fatih Ozogul, Elena Bartkiene, João Miguel Rocha\",\"doi\":\"10.1111/ijfs.17280\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"SummaryImpacts of aqueous and ethanolic extracts of garlic were investigated in suppressing bacterial growth and biogenic amine (BA) formation by selected foodborne pathogens (<jats:italic>Candida albicans</jats:italic>, <jats:italic>Salmonella paratyphi</jats:italic> A, <jats:italic>Escherichia coli</jats:italic> and <jats:italic>Staphylococcus aureus</jats:italic>) and fish spoilage bacteria (<jats:italic>Enterococcus faecalis</jats:italic>, <jats:italic>Photobacterium damselae</jats:italic> and <jats:italic>Pseudomonas luteola</jats:italic>). The spread‐plate method was used to monitor bacterial growth in histidine decarboxylase broth (HDB), whereas the rapid high‐performance liquid chromatographic (HPLC) method was used for BA analysis. Bacterial growth and their ammonia and BA production were monitored using HDB. The results showed that bacterial growth on HDB was in the range from 9.13, for <jats:italic>P. luteola</jats:italic>, to 9.54 log CFU (colony‐forming units) mL<jats:sup>−1</jats:sup>, for <jats:italic>S. aureus</jats:italic> and <jats:italic>C. albicans</jats:italic>. The presence of garlic extracts in HDB resulted considerably in lowering bacterial growth and BA formation (<jats:italic>P</jats:italic> < 0.05). The highest inhibitory activities of ethanolic and water garlic extracts were obtained for Gram‐positive <jats:italic>S. aureus</jats:italic> with 1.4 and 1.5 logarithmic reduction on bacterial growth, followed by Gram‐negative <jats:italic>Salmonella</jats:italic> Paratyphi A and <jats:italic>E. coli</jats:italic>. Application of garlic extracts, mainly ethanolic ones, showed a significant inhibitory effect on bacterial ammonia production, with 4‐100‐fold lower ammonia accumulation (<jats:italic>P</jats:italic> < 0.05). Bacteria produced all tested BAs, mainly dopamine, agmatine and tryptamine. The highest levels of histamine and tyramine (61.99 and 36.45 mg L<jats:sup>−1</jats:sup>) were produced by <jats:italic>S. aureus</jats:italic>. In the presence of aqueous or ethanolic garlic extracts, putrescine production by <jats:italic>E. faecalis</jats:italic> was around 110‐fold lower than that of the control group. 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引用次数: 0
摘要
摘要研究了大蒜的水提取物和乙醇提取物在抑制细菌生长和某些食源性致病菌（白色念珠菌、副伤寒 A 型沙门氏菌、大肠杆菌和金黄色葡萄球菌）和鱼类腐败菌（粪肠球菌、大肠光杆菌和黄绿假单胞菌）形成生物胺（BA）方面的影响。采用展板法监测组氨酸脱羧酶肉汤（HDB）中细菌的生长情况，而采用快速高效液相色谱法（HPLC）分析 BA。使用 HDB 监测了细菌的生长及其氨和 BA 的产生。结果表明，在 HDB 上，金黄色葡萄球菌和白色念珠菌的细菌生长量在 9.13 至 9.54 log CFU（菌落形成单位）mL-1 之间。大蒜提取物在 HDB 中的存在大大降低了细菌的生长和 BA 的形成（P < 0.05）。大蒜乙醇提取物和水提取物对革兰氏阳性金黄色葡萄球菌的抑制活性最高，分别降低了 1.4 和 1.5 对数，其次是革兰氏阴性的副伤寒 A 沙门氏菌和大肠杆菌。应用大蒜提取物（主要是乙醇提取物）对细菌产生氨气有显著的抑制作用，氨气积累降低了 4-100 倍（P < 0.05）。细菌产生了所有测试的生物碱，主要是多巴胺、γ-氨基丁酸和色胺。金黄色葡萄球菌产生的组胺和酪胺含量最高（61.99 和 36.45 mg L-1）。在大蒜水提取物或乙醇提取物的作用下，粪肠球菌产生的腐胺比对照组低约 110 倍。结果表明，这两种大蒜提取物都是有效的抗菌剂，可以控制食源性病原体的生长及其有害 BA 的形成。
The effectiveness of garlic extracts on biogenic amine formation by foodborne pathogens and fish spoilage bacteria
SummaryImpacts of aqueous and ethanolic extracts of garlic were investigated in suppressing bacterial growth and biogenic amine (BA) formation by selected foodborne pathogens (Candida albicans, Salmonella paratyphi A, Escherichia coli and Staphylococcus aureus) and fish spoilage bacteria (Enterococcus faecalis, Photobacterium damselae and Pseudomonas luteola). The spread‐plate method was used to monitor bacterial growth in histidine decarboxylase broth (HDB), whereas the rapid high‐performance liquid chromatographic (HPLC) method was used for BA analysis. Bacterial growth and their ammonia and BA production were monitored using HDB. The results showed that bacterial growth on HDB was in the range from 9.13, for P. luteola, to 9.54 log CFU (colony‐forming units) mL−1, for S. aureus and C. albicans. The presence of garlic extracts in HDB resulted considerably in lowering bacterial growth and BA formation (P < 0.05). The highest inhibitory activities of ethanolic and water garlic extracts were obtained for Gram‐positive S. aureus with 1.4 and 1.5 logarithmic reduction on bacterial growth, followed by Gram‐negative Salmonella Paratyphi A and E. coli. Application of garlic extracts, mainly ethanolic ones, showed a significant inhibitory effect on bacterial ammonia production, with 4‐100‐fold lower ammonia accumulation (P < 0.05). Bacteria produced all tested BAs, mainly dopamine, agmatine and tryptamine. The highest levels of histamine and tyramine (61.99 and 36.45 mg L−1) were produced by S. aureus. In the presence of aqueous or ethanolic garlic extracts, putrescine production by E. faecalis was around 110‐fold lower than that of the control group. Results revealed that both garlic extracts are potent antimicrobials that can control the growth of foodborne pathogens and their harmful BA formation.
期刊介绍：
The International Journal of Food Science & Technology (IJFST) is published for the Institute of Food Science and Technology, the IFST. This authoritative and well-established journal publishes in a wide range of subjects, ranging from pure research in the various sciences associated with food to practical experiments designed to improve technical processes. Subjects covered range from raw material composition to consumer acceptance, from physical properties to food engineering practices, and from quality assurance and safety to storage, distribution, marketing and use. While the main aim of the Journal is to provide a forum for papers describing the results of original research, review articles are also welcomed.
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