Effect of phenolic compounds on the growth of selected probiotic and pathogenic bacteria

Autores
Pacheco Ordaz, R.; Wall Medrano, A.; Goñi, María Gabriela; Ramos Clamont Montfort, G.; Ayala Zavala, J.F.; González Aguilar, G.A.
Año de publicación
2018
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Fruit extracts from different tissues (pulp, seed and peel) have shown antimicrobial and prebiotic activities related to their phenolic profile, although structure-specific evaluations have not been reported yet. The effect of five phenolic compounds (catechin and gallic, vanillic, ferulic and protocatechuic acids) identified in different fruits, particularly in mango, was evaluated on the growth of two probiotic (Lactobacillus rhamnosusGG ATCC 53103 and Lactobacillus acidophilusNRRLB 4495) and two pathogenic (Escherichia coli 0157:H7 ATCC 43890 and Salmonella enterica serovar Typhimurium ATCC 14028) bacteria. The minimal inhibitory concentration (MIC) and minimal bactericidal concentration (MBC) of phenolic acids ranged from 15–20 mmol l−1 and 20–30 mmol l−1 against E. coli and S. Typhimurium, respectively. For catechin, the MIC and MBC were 35 mmol l−1 and >35 mmol l−1 against E. coli and S. Typhimurium, respectively. The presence of catechin and gallic, protocatechuic and vanillic acids in MRS broth without dextrose allowed the growth of lactobacilli. Catechin combined with protocatechuic or vanillic acid mildly allowed the growth of both probiotics. In conclusion, phenolic compounds can selectively inhibit the growth of pathogenic bacteria without affecting the viability of probiotics. Significance and Impact of the Study: This study provides relevant information about the effects of phenolic compounds commonly present in fruit and vegetables on the growth of probiotic and pathogenic bacteria. The compounds selectively allowed the growth of probiotic lactobacilli (Lactobacillus rhamnosus GG and Lactobacillus acidophilus) and inhibited pathogenic bacteria (Escherichia coli and Salmonella Typhimurium) at the same concentration (20 mmol l−1). These findings can contribute to the formulation of nutraceutical products, such as synbiotics, that can restore or maintain an optimal composition of human microbiota, potentially improving the overall health of the consumer.
Fil: Pacheco Ordaz, R.. Centro de Investigacion En Alimentacion y Desarrollo; México
Fil: Wall Medrano, A.. Centro de Investigacion En Alimentacion y Desarrollo; México. Universidad Autonoma de Ciudad Juarez; México
Fil: Goñi, María Gabriela. Centro de Investigacion En Alimentacion y Desarrollo; México. Universidad Nacional de Mar del Plata. Facultad de Ingeniería; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina
Fil: Ramos Clamont Montfort, G.. Centro de Investigacion En Alimentacion y Desarrollo; México
Fil: Ayala Zavala, J.F.. Centro de Investigacion En Alimentacion y Desarrollo; México
Fil: González Aguilar, G.A.. Centro de Investigacion En Alimentacion y Desarrollo; México
Materia
ANTIMICROBIAL
E. COLI
FRUIT
PHENOLIC COMPOUNDS
PROBIOTIC
SALMONELLA
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/100760
Acceder
id CONICETDig_190f914beac347eeae35f15252b962a8
oai_identifier_str oai:ri.conicet.gov.ar:11336/100760
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Effect of phenolic compounds on the growth of selected probiotic and pathogenic bacteriaPacheco Ordaz, R.Wall Medrano, A.Goñi, María GabrielaRamos Clamont Montfort, G.Ayala Zavala, J.F.González Aguilar, G.A.ANTIMICROBIALE. COLIFRUITPHENOLIC COMPOUNDSPROBIOTICSALMONELLAhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Fruit extracts from different tissues (pulp, seed and peel) have shown antimicrobial and prebiotic activities related to their phenolic profile, although structure-specific evaluations have not been reported yet. The effect of five phenolic compounds (catechin and gallic, vanillic, ferulic and protocatechuic acids) identified in different fruits, particularly in mango, was evaluated on the growth of two probiotic (Lactobacillus rhamnosusGG ATCC 53103 and Lactobacillus acidophilusNRRLB 4495) and two pathogenic (Escherichia coli 0157:H7 ATCC 43890 and Salmonella enterica serovar Typhimurium ATCC 14028) bacteria. The minimal inhibitory concentration (MIC) and minimal bactericidal concentration (MBC) of phenolic acids ranged from 15–20 mmol l−1 and 20–30 mmol l−1 against E. coli and S. Typhimurium, respectively. For catechin, the MIC and MBC were 35 mmol l−1 and >35 mmol l−1 against E. coli and S. Typhimurium, respectively. The presence of catechin and gallic, protocatechuic and vanillic acids in MRS broth without dextrose allowed the growth of lactobacilli. Catechin combined with protocatechuic or vanillic acid mildly allowed the growth of both probiotics. In conclusion, phenolic compounds can selectively inhibit the growth of pathogenic bacteria without affecting the viability of probiotics. Significance and Impact of the Study: This study provides relevant information about the effects of phenolic compounds commonly present in fruit and vegetables on the growth of probiotic and pathogenic bacteria. The compounds selectively allowed the growth of probiotic lactobacilli (Lactobacillus rhamnosus GG and Lactobacillus acidophilus) and inhibited pathogenic bacteria (Escherichia coli and Salmonella Typhimurium) at the same concentration (20 mmol l−1). These findings can contribute to the formulation of nutraceutical products, such as synbiotics, that can restore or maintain an optimal composition of human microbiota, potentially improving the overall health of the consumer.Fil: Pacheco Ordaz, R.. Centro de Investigacion En Alimentacion y Desarrollo; MéxicoFil: Wall Medrano, A.. Centro de Investigacion En Alimentacion y Desarrollo; México. Universidad Autonoma de Ciudad Juarez; MéxicoFil: Goñi, María Gabriela. Centro de Investigacion En Alimentacion y Desarrollo; México. Universidad Nacional de Mar del Plata. Facultad de Ingeniería; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; ArgentinaFil: Ramos Clamont Montfort, G.. Centro de Investigacion En Alimentacion y Desarrollo; MéxicoFil: Ayala Zavala, J.F.. Centro de Investigacion En Alimentacion y Desarrollo; MéxicoFil: González Aguilar, G.A.. Centro de Investigacion En Alimentacion y Desarrollo; MéxicoWiley Blackwell Publishing, Inc2018-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/100760Pacheco Ordaz, R.; Wall Medrano, A.; Goñi, María Gabriela; Ramos Clamont Montfort, G.; Ayala Zavala, J.F.; et al.; Effect of phenolic compounds on the growth of selected probiotic and pathogenic bacteria; Wiley Blackwell Publishing, Inc; Letters in Applied Microbiology; 66; 1; 1-2018; 25-310266-8254CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1111/lam.12814info:eu-repo/semantics/altIdentifier/url/https://sfamjournals.onlinelibrary.wiley.com/doi/abs/10.1111/lam.12814info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:29:04Zoai:ri.conicet.gov.ar:11336/100760instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 10:29:05.113CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Effect of phenolic compounds on the growth of selected probiotic and pathogenic bacteria
title Effect of phenolic compounds on the growth of selected probiotic and pathogenic bacteria
spellingShingle Effect of phenolic compounds on the growth of selected probiotic and pathogenic bacteria
Pacheco Ordaz, R.
ANTIMICROBIAL
E. COLI
FRUIT
PHENOLIC COMPOUNDS
PROBIOTIC
SALMONELLA
title_short Effect of phenolic compounds on the growth of selected probiotic and pathogenic bacteria
title_full Effect of phenolic compounds on the growth of selected probiotic and pathogenic bacteria
title_fullStr Effect of phenolic compounds on the growth of selected probiotic and pathogenic bacteria
title_full_unstemmed Effect of phenolic compounds on the growth of selected probiotic and pathogenic bacteria
title_sort Effect of phenolic compounds on the growth of selected probiotic and pathogenic bacteria
dc.creator.none.fl_str_mv Pacheco Ordaz, R.
Wall Medrano, A.
Goñi, María Gabriela
Ramos Clamont Montfort, G.
Ayala Zavala, J.F.
González Aguilar, G.A.
author Pacheco Ordaz, R.
author_facet Pacheco Ordaz, R.
Wall Medrano, A.
Goñi, María Gabriela
Ramos Clamont Montfort, G.
Ayala Zavala, J.F.
González Aguilar, G.A.
author_role author
author2 Wall Medrano, A.
Goñi, María Gabriela
Ramos Clamont Montfort, G.
Ayala Zavala, J.F.
González Aguilar, G.A.
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv ANTIMICROBIAL
E. COLI
FRUIT
PHENOLIC COMPOUNDS
PROBIOTIC
SALMONELLA
topic ANTIMICROBIAL
E. COLI
FRUIT
PHENOLIC COMPOUNDS
PROBIOTIC
SALMONELLA
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Fruit extracts from different tissues (pulp, seed and peel) have shown antimicrobial and prebiotic activities related to their phenolic profile, although structure-specific evaluations have not been reported yet. The effect of five phenolic compounds (catechin and gallic, vanillic, ferulic and protocatechuic acids) identified in different fruits, particularly in mango, was evaluated on the growth of two probiotic (Lactobacillus rhamnosusGG ATCC 53103 and Lactobacillus acidophilusNRRLB 4495) and two pathogenic (Escherichia coli 0157:H7 ATCC 43890 and Salmonella enterica serovar Typhimurium ATCC 14028) bacteria. The minimal inhibitory concentration (MIC) and minimal bactericidal concentration (MBC) of phenolic acids ranged from 15–20 mmol l−1 and 20–30 mmol l−1 against E. coli and S. Typhimurium, respectively. For catechin, the MIC and MBC were 35 mmol l−1 and >35 mmol l−1 against E. coli and S. Typhimurium, respectively. The presence of catechin and gallic, protocatechuic and vanillic acids in MRS broth without dextrose allowed the growth of lactobacilli. Catechin combined with protocatechuic or vanillic acid mildly allowed the growth of both probiotics. In conclusion, phenolic compounds can selectively inhibit the growth of pathogenic bacteria without affecting the viability of probiotics. Significance and Impact of the Study: This study provides relevant information about the effects of phenolic compounds commonly present in fruit and vegetables on the growth of probiotic and pathogenic bacteria. The compounds selectively allowed the growth of probiotic lactobacilli (Lactobacillus rhamnosus GG and Lactobacillus acidophilus) and inhibited pathogenic bacteria (Escherichia coli and Salmonella Typhimurium) at the same concentration (20 mmol l−1). These findings can contribute to the formulation of nutraceutical products, such as synbiotics, that can restore or maintain an optimal composition of human microbiota, potentially improving the overall health of the consumer.
Fil: Pacheco Ordaz, R.. Centro de Investigacion En Alimentacion y Desarrollo; México
Fil: Wall Medrano, A.. Centro de Investigacion En Alimentacion y Desarrollo; México. Universidad Autonoma de Ciudad Juarez; México
Fil: Goñi, María Gabriela. Centro de Investigacion En Alimentacion y Desarrollo; México. Universidad Nacional de Mar del Plata. Facultad de Ingeniería; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina
Fil: Ramos Clamont Montfort, G.. Centro de Investigacion En Alimentacion y Desarrollo; México
Fil: Ayala Zavala, J.F.. Centro de Investigacion En Alimentacion y Desarrollo; México
Fil: González Aguilar, G.A.. Centro de Investigacion En Alimentacion y Desarrollo; México
description Fruit extracts from different tissues (pulp, seed and peel) have shown antimicrobial and prebiotic activities related to their phenolic profile, although structure-specific evaluations have not been reported yet. The effect of five phenolic compounds (catechin and gallic, vanillic, ferulic and protocatechuic acids) identified in different fruits, particularly in mango, was evaluated on the growth of two probiotic (Lactobacillus rhamnosusGG ATCC 53103 and Lactobacillus acidophilusNRRLB 4495) and two pathogenic (Escherichia coli 0157:H7 ATCC 43890 and Salmonella enterica serovar Typhimurium ATCC 14028) bacteria. The minimal inhibitory concentration (MIC) and minimal bactericidal concentration (MBC) of phenolic acids ranged from 15–20 mmol l−1 and 20–30 mmol l−1 against E. coli and S. Typhimurium, respectively. For catechin, the MIC and MBC were 35 mmol l−1 and >35 mmol l−1 against E. coli and S. Typhimurium, respectively. The presence of catechin and gallic, protocatechuic and vanillic acids in MRS broth without dextrose allowed the growth of lactobacilli. Catechin combined with protocatechuic or vanillic acid mildly allowed the growth of both probiotics. In conclusion, phenolic compounds can selectively inhibit the growth of pathogenic bacteria without affecting the viability of probiotics. Significance and Impact of the Study: This study provides relevant information about the effects of phenolic compounds commonly present in fruit and vegetables on the growth of probiotic and pathogenic bacteria. The compounds selectively allowed the growth of probiotic lactobacilli (Lactobacillus rhamnosus GG and Lactobacillus acidophilus) and inhibited pathogenic bacteria (Escherichia coli and Salmonella Typhimurium) at the same concentration (20 mmol l−1). These findings can contribute to the formulation of nutraceutical products, such as synbiotics, that can restore or maintain an optimal composition of human microbiota, potentially improving the overall health of the consumer.
publishDate 2018
dc.date.none.fl_str_mv 2018-01
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/100760
Pacheco Ordaz, R.; Wall Medrano, A.; Goñi, María Gabriela; Ramos Clamont Montfort, G.; Ayala Zavala, J.F.; et al.; Effect of phenolic compounds on the growth of selected probiotic and pathogenic bacteria; Wiley Blackwell Publishing, Inc; Letters in Applied Microbiology; 66; 1; 1-2018; 25-31
0266-8254
CONICET Digital
CONICET
url http://hdl.handle.net/11336/100760
identifier_str_mv Pacheco Ordaz, R.; Wall Medrano, A.; Goñi, María Gabriela; Ramos Clamont Montfort, G.; Ayala Zavala, J.F.; et al.; Effect of phenolic compounds on the growth of selected probiotic and pathogenic bacteria; Wiley Blackwell Publishing, Inc; Letters in Applied Microbiology; 66; 1; 1-2018; 25-31
0266-8254
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1111/lam.12814
info:eu-repo/semantics/altIdentifier/url/https://sfamjournals.onlinelibrary.wiley.com/doi/abs/10.1111/lam.12814
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Wiley Blackwell Publishing, Inc
publisher.none.fl_str_mv Wiley Blackwell Publishing, Inc
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.070432

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