Effect of phenolic compound mixtures on the viability of listeria monocytogenes in meat model

Autores
Rodriguez Vaquero, Maria Jose; Aredes Fernández, Pedro Adrián; Manca, Maria Cristina
Año de publicación
2011
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The aim of this work is to investigate the synergistic antibacterial effect of phenolic compound mixtures against Listeria monocytogenes in brain heart infusion (BHI) medium, and to select the best mixture for testing their antibacterial activity in a meat model system. In BHI medium, the most effective mixtures were those of gallic and caffeic acids, gallic and protocatechuic acids, and rutin and quercetin. At the concentration of 200 mg/L, the mixtures of gallic and protocatechuic, then gallic and caffeic acids, and quercetin and rutin reduced the number of inoculated cells. At the concentration of 100 mg/L, only the quercetin and rutin mixture produced the same synergistic effect. These combinations were selected for testing in meat. At 20 °C, 100 mg/L of gallic and protocatechuic, then gallic and caffeic acid, and rutin and quercetin mixtures decreased the growth of L. monocytogenes, as compared to the control. The inhibitory effect of gallic and protocatechuic acid mixtures increased at the concentration of 200 mg/L. The death of inoculated cells was observed in the treatment with 100 mg/L of all combinations at 4 °C. With the addition of 200 mg/L of these combinations, the lethal effect increased. Gallic and caffeic acid, and rutin and quercetin were the most effective mixtures since after 14 days of incubation no viable cells of Listeria monocytogenes were detected. The lowest decimal reduction times of 1.0 and 0.95 day were found for gallic and caffeic acid, and rutin and quercetin mixtures, respectively. These results demonstrate that phenolic compound mixtures have synergistic antilisterial effect with an important bacterial reduction in meat. Therefore, it is possible to search for strategies to combine the synergistic antimicrobial effects of phenolic compounds with their natural biological properties.
Fil: Rodriguez Vaquero, Maria Jose. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina
Fil: Aredes Fernández, Pedro Adrián. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Fil: Manca, Maria Cristina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina
Materia
Phenolic Compounds
Listeria Monocytogenes
Sinergystic Effect
Meat
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:11336/54622
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/54622
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Effect of phenolic compound mixtures on the viability of listeria monocytogenes in meat modelRodriguez Vaquero, Maria JoseAredes Fernández, Pedro AdriánManca, Maria CristinaPhenolic CompoundsListeria MonocytogenesSinergystic EffectMeathttps://purl.org/becyt/ford/1.6https://purl.org/becyt/ford/1The aim of this work is to investigate the synergistic antibacterial effect of phenolic compound mixtures against Listeria monocytogenes in brain heart infusion (BHI) medium, and to select the best mixture for testing their antibacterial activity in a meat model system. In BHI medium, the most effective mixtures were those of gallic and caffeic acids, gallic and protocatechuic acids, and rutin and quercetin. At the concentration of 200 mg/L, the mixtures of gallic and protocatechuic, then gallic and caffeic acids, and quercetin and rutin reduced the number of inoculated cells. At the concentration of 100 mg/L, only the quercetin and rutin mixture produced the same synergistic effect. These combinations were selected for testing in meat. At 20 °C, 100 mg/L of gallic and protocatechuic, then gallic and caffeic acid, and rutin and quercetin mixtures decreased the growth of L. monocytogenes, as compared to the control. The inhibitory effect of gallic and protocatechuic acid mixtures increased at the concentration of 200 mg/L. The death of inoculated cells was observed in the treatment with 100 mg/L of all combinations at 4 °C. With the addition of 200 mg/L of these combinations, the lethal effect increased. Gallic and caffeic acid, and rutin and quercetin were the most effective mixtures since after 14 days of incubation no viable cells of Listeria monocytogenes were detected. The lowest decimal reduction times of 1.0 and 0.95 day were found for gallic and caffeic acid, and rutin and quercetin mixtures, respectively. These results demonstrate that phenolic compound mixtures have synergistic antilisterial effect with an important bacterial reduction in meat. Therefore, it is possible to search for strategies to combine the synergistic antimicrobial effects of phenolic compounds with their natural biological properties.Fil: Rodriguez Vaquero, Maria Jose. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; ArgentinaFil: Aredes Fernández, Pedro Adrián. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; ArgentinaFil: Manca, Maria Cristina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; ArgentinaUniversity of Zagreb. Faculty of Food Technology and Biotechnology2011-09info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/54622Rodriguez Vaquero, Maria Jose; Aredes Fernández, Pedro Adrián; Manca, Maria Cristina; Effect of phenolic compound mixtures on the viability of listeria monocytogenes in meat model; University of Zagreb. Faculty of Food Technology and Biotechnology; Food Technology And Biotechnology; 49; 1; 9-2011; 83-881330-98621334-2606CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/http://www.ftb.com.hr/archives/58-volume-49-issue-no-1/112-effect-of-phenolic-compound-mixtures-on-the-viability-of-listeria-monocytogenes-in-meat-modelinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T10:08:07Zoai:ri.conicet.gov.ar:11336/54622instacron: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 10:08:07.812CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Effect of phenolic compound mixtures on the viability of listeria monocytogenes in meat model
title Effect of phenolic compound mixtures on the viability of listeria monocytogenes in meat model
spellingShingle Effect of phenolic compound mixtures on the viability of listeria monocytogenes in meat model
Rodriguez Vaquero, Maria Jose
Phenolic Compounds
Listeria Monocytogenes
Sinergystic Effect
Meat
title_short Effect of phenolic compound mixtures on the viability of listeria monocytogenes in meat model
title_full Effect of phenolic compound mixtures on the viability of listeria monocytogenes in meat model
title_fullStr Effect of phenolic compound mixtures on the viability of listeria monocytogenes in meat model
title_full_unstemmed Effect of phenolic compound mixtures on the viability of listeria monocytogenes in meat model
title_sort Effect of phenolic compound mixtures on the viability of listeria monocytogenes in meat model
dc.creator.none.fl_str_mv Rodriguez Vaquero, Maria Jose
Aredes Fernández, Pedro Adrián
Manca, Maria Cristina
author Rodriguez Vaquero, Maria Jose
author_facet Rodriguez Vaquero, Maria Jose
Aredes Fernández, Pedro Adrián
Manca, Maria Cristina
author_role author
author2 Aredes Fernández, Pedro Adrián
Manca, Maria Cristina
author2_role author
author
dc.subject.none.fl_str_mv Phenolic Compounds
Listeria Monocytogenes
Sinergystic Effect
Meat
topic Phenolic Compounds
Listeria Monocytogenes
Sinergystic Effect
Meat
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 aim of this work is to investigate the synergistic antibacterial effect of phenolic compound mixtures against Listeria monocytogenes in brain heart infusion (BHI) medium, and to select the best mixture for testing their antibacterial activity in a meat model system. In BHI medium, the most effective mixtures were those of gallic and caffeic acids, gallic and protocatechuic acids, and rutin and quercetin. At the concentration of 200 mg/L, the mixtures of gallic and protocatechuic, then gallic and caffeic acids, and quercetin and rutin reduced the number of inoculated cells. At the concentration of 100 mg/L, only the quercetin and rutin mixture produced the same synergistic effect. These combinations were selected for testing in meat. At 20 °C, 100 mg/L of gallic and protocatechuic, then gallic and caffeic acid, and rutin and quercetin mixtures decreased the growth of L. monocytogenes, as compared to the control. The inhibitory effect of gallic and protocatechuic acid mixtures increased at the concentration of 200 mg/L. The death of inoculated cells was observed in the treatment with 100 mg/L of all combinations at 4 °C. With the addition of 200 mg/L of these combinations, the lethal effect increased. Gallic and caffeic acid, and rutin and quercetin were the most effective mixtures since after 14 days of incubation no viable cells of Listeria monocytogenes were detected. The lowest decimal reduction times of 1.0 and 0.95 day were found for gallic and caffeic acid, and rutin and quercetin mixtures, respectively. These results demonstrate that phenolic compound mixtures have synergistic antilisterial effect with an important bacterial reduction in meat. Therefore, it is possible to search for strategies to combine the synergistic antimicrobial effects of phenolic compounds with their natural biological properties.
Fil: Rodriguez Vaquero, Maria Jose. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina
Fil: Aredes Fernández, Pedro Adrián. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Fil: Manca, Maria Cristina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina
description The aim of this work is to investigate the synergistic antibacterial effect of phenolic compound mixtures against Listeria monocytogenes in brain heart infusion (BHI) medium, and to select the best mixture for testing their antibacterial activity in a meat model system. In BHI medium, the most effective mixtures were those of gallic and caffeic acids, gallic and protocatechuic acids, and rutin and quercetin. At the concentration of 200 mg/L, the mixtures of gallic and protocatechuic, then gallic and caffeic acids, and quercetin and rutin reduced the number of inoculated cells. At the concentration of 100 mg/L, only the quercetin and rutin mixture produced the same synergistic effect. These combinations were selected for testing in meat. At 20 °C, 100 mg/L of gallic and protocatechuic, then gallic and caffeic acid, and rutin and quercetin mixtures decreased the growth of L. monocytogenes, as compared to the control. The inhibitory effect of gallic and protocatechuic acid mixtures increased at the concentration of 200 mg/L. The death of inoculated cells was observed in the treatment with 100 mg/L of all combinations at 4 °C. With the addition of 200 mg/L of these combinations, the lethal effect increased. Gallic and caffeic acid, and rutin and quercetin were the most effective mixtures since after 14 days of incubation no viable cells of Listeria monocytogenes were detected. The lowest decimal reduction times of 1.0 and 0.95 day were found for gallic and caffeic acid, and rutin and quercetin mixtures, respectively. These results demonstrate that phenolic compound mixtures have synergistic antilisterial effect with an important bacterial reduction in meat. Therefore, it is possible to search for strategies to combine the synergistic antimicrobial effects of phenolic compounds with their natural biological properties.
publishDate 2011
dc.date.none.fl_str_mv 2011-09
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/11336/54622
Rodriguez Vaquero, Maria Jose; Aredes Fernández, Pedro Adrián; Manca, Maria Cristina; Effect of phenolic compound mixtures on the viability of listeria monocytogenes in meat model; University of Zagreb. Faculty of Food Technology and Biotechnology; Food Technology And Biotechnology; 49; 1; 9-2011; 83-88
1330-9862
1334-2606
CONICET Digital
CONICET
url http://hdl.handle.net/11336/54622
identifier_str_mv Rodriguez Vaquero, Maria Jose; Aredes Fernández, Pedro Adrián; Manca, Maria Cristina; Effect of phenolic compound mixtures on the viability of listeria monocytogenes in meat model; University of Zagreb. Faculty of Food Technology and Biotechnology; Food Technology And Biotechnology; 49; 1; 9-2011; 83-88
1330-9862
1334-2606
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/http://www.ftb.com.hr/archives/58-volume-49-issue-no-1/112-effect-of-phenolic-compound-mixtures-on-the-viability-of-listeria-monocytogenes-in-meat-model
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 University of Zagreb. Faculty of Food Technology and Biotechnology
publisher.none.fl_str_mv University of Zagreb. Faculty of Food Technology and Biotechnology
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 13.13397

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