Antimicrobial activity of grape, apple and pitahaya residue extracts after carbohydrase treatment against food-related bacteria

Carolina Zambrano, Erika Beáta Kerekes, Alexandra Kotogán, T. Papp, C. Vágvölgyi, Judit Krisch, Miklós Takó

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Abstract

In this study, antimicrobial, anti-quorum sensing and anti-biofilm forming activities of phenolic-enriched extracts produced by enzyme-assisted extraction from oven-dried and lyophilized black grape (Vitis vinifera x (Vitis labrusca x Vitis riparia)), apple (Malus domestica cv. Jonagold) and yellow pitahaya (Hylocereus megalanthus) residues were investigated. Both disk-diffusion and minimal inhibitory concentration (MIC) assays showed increased antimicrobial capacity for many extracts after the carbohydrase treatments. The lowest MIC (12.5 mg/mL) was found for black grape samples against Bacillus cereus and Bacillus subtilis, and for apple and pitahaya samples against Pseudomonas putida. The percent quorum sensing inhibition effect on Chromobacterium violaceum has varied between 9 and 36%, 15 and 24% and 6 and 23% for black grape, apple and pitahaya extracts, respectively, depending on the enzyme treatment. Pseudomonas aeruginosa, P. putida and Staphylococcus aureus biofilms were the most sensitive to the extracts, while the Salmonella enterica, Listeria monocytogenes and Escherichia coli biofilms were modulated by certain enzyme-free and treated samples. The extracts can be good candidates for the development of natural preservatives.

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???pages???416-425
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???publicationStatus???Published - febr. 1 2019

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Bacteriology
Bacillus cereus
Microwave integrated circuits
Salmonella
bacteriology
Vitis
Biofilms
Malus
Pathogens
food pathogens
Fruits
biofilm
Escherichia coli
grapes
phenolic compounds
Fruit
Bacteria
Enzymes
apples
anti-infective agents

Keywords

    ASJC Scopus subject areas

    • Food Science

    Cite this

    Antimicrobial activity of grape, apple and pitahaya residue extracts after carbohydrase treatment against food-related bacteria. / Zambrano, Carolina; Kerekes, Erika Beáta; Kotogán, Alexandra; Papp, T.; Vágvölgyi, C.; Krisch, Judit; Takó, Miklós.

    ???in???: LWT, ???journal.volume??? 100, 01.02.2019, ???pages??? 416-425.

    ???family-name???: Article

    Zambrano, Carolina ; Kerekes, Erika Beáta ; Kotogán, Alexandra ; Papp, T. ; Vágvölgyi, C. ; Krisch, Judit ; Takó, Miklós. / Antimicrobial activity of grape, apple and pitahaya residue extracts after carbohydrase treatment against food-related bacteria. ???in???: LWT. 2019 ; ???journal.volume??? 100. ???pages??? 416-425.
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    abstract = "In this study, antimicrobial, anti-quorum sensing and anti-biofilm forming activities of phenolic-enriched extracts produced by enzyme-assisted extraction from oven-dried and lyophilized black grape (Vitis vinifera x (Vitis labrusca x Vitis riparia)), apple (Malus domestica cv. Jonagold) and yellow pitahaya (Hylocereus megalanthus) residues were investigated. Both disk-diffusion and minimal inhibitory concentration (MIC) assays showed increased antimicrobial capacity for many extracts after the carbohydrase treatments. The lowest MIC (12.5 mg/mL) was found for black grape samples against Bacillus cereus and Bacillus subtilis, and for apple and pitahaya samples against Pseudomonas putida. The percent quorum sensing inhibition effect on Chromobacterium violaceum has varied between 9 and 36{\%}, 15 and 24{\%} and 6 and 23{\%} for black grape, apple and pitahaya extracts, respectively, depending on the enzyme treatment. Pseudomonas aeruginosa, P. putida and Staphylococcus aureus biofilms were the most sensitive to the extracts, while the Salmonella enterica, Listeria monocytogenes and Escherichia coli biofilms were modulated by certain enzyme-free and treated samples. The extracts can be good candidates for the development of natural preservatives.",
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