Paprika extracts (capsicum annuum) from the north of argentine inhibits the virulence of escherichia coli strains

Autores
Molina, Rocío Daniela Inés; Arena, Mario Eduardo
Año de publicación
2017
Idioma
inglés
Tipo de recurso
documento de conferencia
Estado
versión publicada
Descripción
The production of protective biofilm (B) and the ability to move dueswarming motility, suggest to Escherichia coli as an important concernin the food industry. Nowadays, the controls of food spoilageinvolve chemical preservatives. However, these compounds are potentiallytoxic. For this reason, spices, generally recognized as safeproducts, are promising alternatives. The aim of this work was to determinethe anti-virulence properties of extracts (E) of paprika (Capsicumannuum) against two strains of E. coli ATCC 35218 and afood isolate LHICA S58. Their inhibition of B was determined by thecrystal violet staining and its metabolism using the MTT assay. Theeffect of E against the bacterial swarming was investigated using theswarm agar method. Five E was obtained: hexane (EH), chloroform(EC), ethyl acetate (EEA), methanol (EM) and total methanol (ETM).The E. coli ATCC 35218 biofilm formation at 24 h was inhibited 86%by the presence of 100 μg/ml of EH. However, nearly all the extractswere able to inhibit the biofilm formation of E. coli LHICA S58, at alower concentration (10 μg / ml). Concerning to the metabolic activityof B cells, for E. coli ATCC, at 10 μg/ml, EH and EC showedsignificant inhibition (p<0.05) and at 100 μg/ml all the extracts hadsignificant activities, above all EH 52% and EC 47%. Against E. coliLHICA all the E at both concentrations showed significant inhibitions(p<0.05) higher than 20%, mainly at 10 μg/ml the EC 40%, EH 36%,and ETM 35%. In addition, the motility of the bacteria was 44% diminishedby 200 μg/ml of EH in the culture collection strain as wellas, 11% and 12% by EC and EM, respectively, in the isolate fromfood. Paprika used as a seasoning and flavoring in several foods isable to control virulence E. coli and could be considered as a promisingnatural preservative and food industry sanitizer.
Fil: Molina, Rocío Daniela Inés. Universidad Nacional de Tucumán. Instituto de Biotecnología Farmacéutica y Alimentaria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto de Biotecnología Farmacéutica y Alimentaria; Argentina
Fil: Arena, Mario Eduardo. Universidad Nacional de Tucumán. Instituto de Biotecnología Farmacéutica y Alimentaria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto de Biotecnología Farmacéutica y Alimentaria; Argentina
LXII Reunión Científica de la Sociedad Argentina de Investigación Clínica; LIII Reunión Anual de la Sociedad Argentina de Investigación Bioquímica y Biología Molecular; LXV Reunión Anual de la Sociedad Argentina de Inmunología; Reunión de la Sociedad Argentina de Andrología; XLVI Reunión Anual de la Sociedad Argentina de Biofísica ; XLIX Reunión Anual de la Sociedad Argentina de Farmacología Experimental; Reunión Anual de la Sociedad Argentina de Fisiología; Reunión de la Sociedad Argentina de Hematología y XXIX Reunión Anual de la Sociedad Argentina de Protozoología
Ciudad Autónoma de Buenos Aries
Argentina
Sociedad Argentina de Investigación Clínica
Sociedad Argentina de Investigación Bioquímica y Biología Molecular
Sociedad Argentina de Inmunología
Sociedad Argentina de Andrologia
Sociedad Argentina de Biofísica
Sociedad Argentina de Biologia
Sociedad Argentina de Farmacología Experimental
Sociedad Argentina de Fisiologia
Sociedad Argentina de Protozoologia
Materia
PAPRIKA
VIRULENCE
ESCHERICHIA COLI
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:11336/236657
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/236657
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Paprika extracts (capsicum annuum) from the north of argentine inhibits the virulence of escherichia coli strainsMolina, Rocío Daniela InésArena, Mario EduardoPAPRIKAVIRULENCEESCHERICHIA COLIhttps://purl.org/becyt/ford/1.6https://purl.org/becyt/ford/1The production of protective biofilm (B) and the ability to move dueswarming motility, suggest to Escherichia coli as an important concernin the food industry. Nowadays, the controls of food spoilageinvolve chemical preservatives. However, these compounds are potentiallytoxic. For this reason, spices, generally recognized as safeproducts, are promising alternatives. The aim of this work was to determinethe anti-virulence properties of extracts (E) of paprika (Capsicumannuum) against two strains of E. coli ATCC 35218 and afood isolate LHICA S58. Their inhibition of B was determined by thecrystal violet staining and its metabolism using the MTT assay. Theeffect of E against the bacterial swarming was investigated using theswarm agar method. Five E was obtained: hexane (EH), chloroform(EC), ethyl acetate (EEA), methanol (EM) and total methanol (ETM).The E. coli ATCC 35218 biofilm formation at 24 h was inhibited 86%by the presence of 100 μg/ml of EH. However, nearly all the extractswere able to inhibit the biofilm formation of E. coli LHICA S58, at alower concentration (10 μg / ml). Concerning to the metabolic activityof B cells, for E. coli ATCC, at 10 μg/ml, EH and EC showedsignificant inhibition (p<0.05) and at 100 μg/ml all the extracts hadsignificant activities, above all EH 52% and EC 47%. Against E. coliLHICA all the E at both concentrations showed significant inhibitions(p<0.05) higher than 20%, mainly at 10 μg/ml the EC 40%, EH 36%,and ETM 35%. In addition, the motility of the bacteria was 44% diminishedby 200 μg/ml of EH in the culture collection strain as wellas, 11% and 12% by EC and EM, respectively, in the isolate fromfood. Paprika used as a seasoning and flavoring in several foods isable to control virulence E. coli and could be considered as a promisingnatural preservative and food industry sanitizer.Fil: Molina, Rocío Daniela Inés. Universidad Nacional de Tucumán. Instituto de Biotecnología Farmacéutica y Alimentaria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto de Biotecnología Farmacéutica y Alimentaria; ArgentinaFil: Arena, Mario Eduardo. Universidad Nacional de Tucumán. Instituto de Biotecnología Farmacéutica y Alimentaria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto de Biotecnología Farmacéutica y Alimentaria; ArgentinaLXII Reunión Científica de la Sociedad Argentina de Investigación Clínica; LIII Reunión Anual de la Sociedad Argentina de Investigación Bioquímica y Biología Molecular; LXV Reunión Anual de la Sociedad Argentina de Inmunología; Reunión de la Sociedad Argentina de Andrología; XLVI Reunión Anual de la Sociedad Argentina de Biofísica ; XLIX Reunión Anual de la Sociedad Argentina de Farmacología Experimental; Reunión Anual de la Sociedad Argentina de Fisiología; Reunión de la Sociedad Argentina de Hematología y XXIX Reunión Anual de la Sociedad Argentina de ProtozoologíaCiudad Autónoma de Buenos AriesArgentinaSociedad Argentina de Investigación ClínicaSociedad Argentina de Investigación Bioquímica y Biología MolecularSociedad Argentina de InmunologíaSociedad Argentina de AndrologiaSociedad Argentina de BiofísicaSociedad Argentina de BiologiaSociedad Argentina de Farmacología ExperimentalSociedad Argentina de FisiologiaSociedad Argentina de ProtozoologiaFundación Revista Medicina2017info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/conferenceObjectReuniónJournalhttp://purl.org/coar/resource_type/c_5794info:ar-repo/semantics/documentoDeConferenciaapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/236657Paprika extracts (capsicum annuum) from the north of argentine inhibits the virulence of escherichia coli strains; LXII Reunión Científica de la Sociedad Argentina de Investigación Clínica; LIII Reunión Anual de la Sociedad Argentina de Investigación Bioquímica y Biología Molecular; LXV Reunión Anual de la Sociedad Argentina de Inmunología; Reunión de la Sociedad Argentina de Andrología; XLVI Reunión Anual de la Sociedad Argentina de Biofísica ; XLIX Reunión Anual de la Sociedad Argentina de Farmacología Experimental; Reunión Anual de la Sociedad Argentina de Fisiología; Reunión de la Sociedad Argentina de Hematología y XXIX Reunión Anual de la Sociedad Argentina de Protozoología; Ciudad Autónoma de Buenos Aries; Argentina; 2017; 558-5581669-9106CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://medicinabuenosaires.com/revistas/vol77-17/Vol.77SuplementoI-2017.pdfInternacionalinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:55:30Zoai:ri.conicet.gov.ar:11336/236657instacron: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:34982025-09-03 09:55:31.05CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Paprika extracts (capsicum annuum) from the north of argentine inhibits the virulence of escherichia coli strains
title Paprika extracts (capsicum annuum) from the north of argentine inhibits the virulence of escherichia coli strains
spellingShingle Paprika extracts (capsicum annuum) from the north of argentine inhibits the virulence of escherichia coli strains
Molina, Rocío Daniela Inés
PAPRIKA
VIRULENCE
ESCHERICHIA COLI
title_short Paprika extracts (capsicum annuum) from the north of argentine inhibits the virulence of escherichia coli strains
title_full Paprika extracts (capsicum annuum) from the north of argentine inhibits the virulence of escherichia coli strains
title_fullStr Paprika extracts (capsicum annuum) from the north of argentine inhibits the virulence of escherichia coli strains
title_full_unstemmed Paprika extracts (capsicum annuum) from the north of argentine inhibits the virulence of escherichia coli strains
title_sort Paprika extracts (capsicum annuum) from the north of argentine inhibits the virulence of escherichia coli strains
dc.creator.none.fl_str_mv Molina, Rocío Daniela Inés
Arena, Mario Eduardo
author Molina, Rocío Daniela Inés
author_facet Molina, Rocío Daniela Inés
Arena, Mario Eduardo
author_role author
author2 Arena, Mario Eduardo
author2_role author
dc.subject.none.fl_str_mv PAPRIKA
VIRULENCE
ESCHERICHIA COLI
topic PAPRIKA
VIRULENCE
ESCHERICHIA COLI
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.6
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv The production of protective biofilm (B) and the ability to move dueswarming motility, suggest to Escherichia coli as an important concernin the food industry. Nowadays, the controls of food spoilageinvolve chemical preservatives. However, these compounds are potentiallytoxic. For this reason, spices, generally recognized as safeproducts, are promising alternatives. The aim of this work was to determinethe anti-virulence properties of extracts (E) of paprika (Capsicumannuum) against two strains of E. coli ATCC 35218 and afood isolate LHICA S58. Their inhibition of B was determined by thecrystal violet staining and its metabolism using the MTT assay. Theeffect of E against the bacterial swarming was investigated using theswarm agar method. Five E was obtained: hexane (EH), chloroform(EC), ethyl acetate (EEA), methanol (EM) and total methanol (ETM).The E. coli ATCC 35218 biofilm formation at 24 h was inhibited 86%by the presence of 100 μg/ml of EH. However, nearly all the extractswere able to inhibit the biofilm formation of E. coli LHICA S58, at alower concentration (10 μg / ml). Concerning to the metabolic activityof B cells, for E. coli ATCC, at 10 μg/ml, EH and EC showedsignificant inhibition (p<0.05) and at 100 μg/ml all the extracts hadsignificant activities, above all EH 52% and EC 47%. Against E. coliLHICA all the E at both concentrations showed significant inhibitions(p<0.05) higher than 20%, mainly at 10 μg/ml the EC 40%, EH 36%,and ETM 35%. In addition, the motility of the bacteria was 44% diminishedby 200 μg/ml of EH in the culture collection strain as wellas, 11% and 12% by EC and EM, respectively, in the isolate fromfood. Paprika used as a seasoning and flavoring in several foods isable to control virulence E. coli and could be considered as a promisingnatural preservative and food industry sanitizer.
Fil: Molina, Rocío Daniela Inés. Universidad Nacional de Tucumán. Instituto de Biotecnología Farmacéutica y Alimentaria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto de Biotecnología Farmacéutica y Alimentaria; Argentina
Fil: Arena, Mario Eduardo. Universidad Nacional de Tucumán. Instituto de Biotecnología Farmacéutica y Alimentaria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto de Biotecnología Farmacéutica y Alimentaria; Argentina
LXII Reunión Científica de la Sociedad Argentina de Investigación Clínica; LIII Reunión Anual de la Sociedad Argentina de Investigación Bioquímica y Biología Molecular; LXV Reunión Anual de la Sociedad Argentina de Inmunología; Reunión de la Sociedad Argentina de Andrología; XLVI Reunión Anual de la Sociedad Argentina de Biofísica ; XLIX Reunión Anual de la Sociedad Argentina de Farmacología Experimental; Reunión Anual de la Sociedad Argentina de Fisiología; Reunión de la Sociedad Argentina de Hematología y XXIX Reunión Anual de la Sociedad Argentina de Protozoología
Ciudad Autónoma de Buenos Aries
Argentina
Sociedad Argentina de Investigación Clínica
Sociedad Argentina de Investigación Bioquímica y Biología Molecular
Sociedad Argentina de Inmunología
Sociedad Argentina de Andrologia
Sociedad Argentina de Biofísica
Sociedad Argentina de Biologia
Sociedad Argentina de Farmacología Experimental
Sociedad Argentina de Fisiologia
Sociedad Argentina de Protozoologia
description The production of protective biofilm (B) and the ability to move dueswarming motility, suggest to Escherichia coli as an important concernin the food industry. Nowadays, the controls of food spoilageinvolve chemical preservatives. However, these compounds are potentiallytoxic. For this reason, spices, generally recognized as safeproducts, are promising alternatives. The aim of this work was to determinethe anti-virulence properties of extracts (E) of paprika (Capsicumannuum) against two strains of E. coli ATCC 35218 and afood isolate LHICA S58. Their inhibition of B was determined by thecrystal violet staining and its metabolism using the MTT assay. Theeffect of E against the bacterial swarming was investigated using theswarm agar method. Five E was obtained: hexane (EH), chloroform(EC), ethyl acetate (EEA), methanol (EM) and total methanol (ETM).The E. coli ATCC 35218 biofilm formation at 24 h was inhibited 86%by the presence of 100 μg/ml of EH. However, nearly all the extractswere able to inhibit the biofilm formation of E. coli LHICA S58, at alower concentration (10 μg / ml). Concerning to the metabolic activityof B cells, for E. coli ATCC, at 10 μg/ml, EH and EC showedsignificant inhibition (p<0.05) and at 100 μg/ml all the extracts hadsignificant activities, above all EH 52% and EC 47%. Against E. coliLHICA all the E at both concentrations showed significant inhibitions(p<0.05) higher than 20%, mainly at 10 μg/ml the EC 40%, EH 36%,and ETM 35%. In addition, the motility of the bacteria was 44% diminishedby 200 μg/ml of EH in the culture collection strain as wellas, 11% and 12% by EC and EM, respectively, in the isolate fromfood. Paprika used as a seasoning and flavoring in several foods isable to control virulence E. coli and could be considered as a promisingnatural preservative and food industry sanitizer.
publishDate 2017
dc.date.none.fl_str_mv 2017
dc.type.none.fl_str_mv info:eu-repo/semantics/publishedVersion
info:eu-repo/semantics/conferenceObject
Reunión
Journal
http://purl.org/coar/resource_type/c_5794
info:ar-repo/semantics/documentoDeConferencia
status_str publishedVersion
format conferenceObject
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/236657
Paprika extracts (capsicum annuum) from the north of argentine inhibits the virulence of escherichia coli strains; LXII Reunión Científica de la Sociedad Argentina de Investigación Clínica; LIII Reunión Anual de la Sociedad Argentina de Investigación Bioquímica y Biología Molecular; LXV Reunión Anual de la Sociedad Argentina de Inmunología; Reunión de la Sociedad Argentina de Andrología; XLVI Reunión Anual de la Sociedad Argentina de Biofísica ; XLIX Reunión Anual de la Sociedad Argentina de Farmacología Experimental; Reunión Anual de la Sociedad Argentina de Fisiología; Reunión de la Sociedad Argentina de Hematología y XXIX Reunión Anual de la Sociedad Argentina de Protozoología; Ciudad Autónoma de Buenos Aries; Argentina; 2017; 558-558
1669-9106
CONICET Digital
CONICET
url http://hdl.handle.net/11336/236657
identifier_str_mv Paprika extracts (capsicum annuum) from the north of argentine inhibits the virulence of escherichia coli strains; LXII Reunión Científica de la Sociedad Argentina de Investigación Clínica; LIII Reunión Anual de la Sociedad Argentina de Investigación Bioquímica y Biología Molecular; LXV Reunión Anual de la Sociedad Argentina de Inmunología; Reunión de la Sociedad Argentina de Andrología; XLVI Reunión Anual de la Sociedad Argentina de Biofísica ; XLIX Reunión Anual de la Sociedad Argentina de Farmacología Experimental; Reunión Anual de la Sociedad Argentina de Fisiología; Reunión de la Sociedad Argentina de Hematología y XXIX Reunión Anual de la Sociedad Argentina de Protozoología; Ciudad Autónoma de Buenos Aries; Argentina; 2017; 558-558
1669-9106
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://medicinabuenosaires.com/revistas/vol77-17/Vol.77SuplementoI-2017.pdf
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rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.coverage.none.fl_str_mv Internacional
dc.publisher.none.fl_str_mv Fundación Revista Medicina
publisher.none.fl_str_mv Fundación Revista Medicina
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
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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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