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Antibacterial Effects of Theaflavins against Staphylococcus aureus and Salmonella paratyphi B: Role of Environmental Factors and Food Matrices

This study aimed to investigate the effects of different environmental factors (temperature, pH, and NaCl) and food matrices (skimmed milk powder, lecithin, and sucrose) on the antibacterial activity of theaflavins (TFs) against Staphylococcus aureus (S. aureus) and Salmonella paratyphi B (S. paraty...

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Autores principales: Wang, Jun, Shan, Hongyan, Li, Ping, Liu, Yanan, Zhang, Xun, Xu, Jingguo, Li, Songnan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10340162/
https://www.ncbi.nlm.nih.gov/pubmed/37444352
http://dx.doi.org/10.3390/foods12132615
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author Wang, Jun
Shan, Hongyan
Li, Ping
Liu, Yanan
Zhang, Xun
Xu, Jingguo
Li, Songnan
author_facet Wang, Jun
Shan, Hongyan
Li, Ping
Liu, Yanan
Zhang, Xun
Xu, Jingguo
Li, Songnan
author_sort Wang, Jun
collection PubMed
description This study aimed to investigate the effects of different environmental factors (temperature, pH, and NaCl) and food matrices (skimmed milk powder, lecithin, and sucrose) on the antibacterial activity of theaflavins (TFs) against Staphylococcus aureus (S. aureus) and Salmonella paratyphi B (S. paratyphi B). TFs showed a larger diameter of inhibition zone (DIZ, 12.58 ± 0.09 mm–16.36 ± 0.12 mm) value against S. aureus than that of S. paratyphi B (12.42 ± 0.43 mm–15.81 ± 0.24 mm) at the same concentration (2–10 mg/mL). When temperatures were 25–121 °C, the DIZ of TFs against both S. aureus and S. paratyphi B was not significantly different. As pH increased from 2 to 10, their DIZ values decreased significantly from 16.78 ± 0.23 mm to 13.43 ± 0.08 mm and 15.63 ± 0.42 mm to 12.18 ± 0.14 mm, respectively. Their DIZ values increased slightly as the NaCl concentration increased from 0.2 mol/L to 0.8 mol/L, while their DIZ values decreased significantly for skimmed milk powder concentrations in the range of 20–120 g/L. Regarding the concentrations of lecithin and sucrose were 2–12 g/L and 10–60 g/L, their DIZ values showed no significant change against S. paratyphi B, but an increased trend for S. aureus. Under the above different environmental factors and food matrices, TFs maintained excellent antibacterial activity against S. aureus and S. paratyphi B, providing a theoretical guidance for applying TFs as novel antibacterial additives in the food industry.
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spelling pubmed-103401622023-07-14 Antibacterial Effects of Theaflavins against Staphylococcus aureus and Salmonella paratyphi B: Role of Environmental Factors and Food Matrices Wang, Jun Shan, Hongyan Li, Ping Liu, Yanan Zhang, Xun Xu, Jingguo Li, Songnan Foods Article This study aimed to investigate the effects of different environmental factors (temperature, pH, and NaCl) and food matrices (skimmed milk powder, lecithin, and sucrose) on the antibacterial activity of theaflavins (TFs) against Staphylococcus aureus (S. aureus) and Salmonella paratyphi B (S. paratyphi B). TFs showed a larger diameter of inhibition zone (DIZ, 12.58 ± 0.09 mm–16.36 ± 0.12 mm) value against S. aureus than that of S. paratyphi B (12.42 ± 0.43 mm–15.81 ± 0.24 mm) at the same concentration (2–10 mg/mL). When temperatures were 25–121 °C, the DIZ of TFs against both S. aureus and S. paratyphi B was not significantly different. As pH increased from 2 to 10, their DIZ values decreased significantly from 16.78 ± 0.23 mm to 13.43 ± 0.08 mm and 15.63 ± 0.42 mm to 12.18 ± 0.14 mm, respectively. Their DIZ values increased slightly as the NaCl concentration increased from 0.2 mol/L to 0.8 mol/L, while their DIZ values decreased significantly for skimmed milk powder concentrations in the range of 20–120 g/L. Regarding the concentrations of lecithin and sucrose were 2–12 g/L and 10–60 g/L, their DIZ values showed no significant change against S. paratyphi B, but an increased trend for S. aureus. Under the above different environmental factors and food matrices, TFs maintained excellent antibacterial activity against S. aureus and S. paratyphi B, providing a theoretical guidance for applying TFs as novel antibacterial additives in the food industry. MDPI 2023-07-06 /pmc/articles/PMC10340162/ /pubmed/37444352 http://dx.doi.org/10.3390/foods12132615 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Wang, Jun
Shan, Hongyan
Li, Ping
Liu, Yanan
Zhang, Xun
Xu, Jingguo
Li, Songnan
Antibacterial Effects of Theaflavins against Staphylococcus aureus and Salmonella paratyphi B: Role of Environmental Factors and Food Matrices
title Antibacterial Effects of Theaflavins against Staphylococcus aureus and Salmonella paratyphi B: Role of Environmental Factors and Food Matrices
title_full Antibacterial Effects of Theaflavins against Staphylococcus aureus and Salmonella paratyphi B: Role of Environmental Factors and Food Matrices
title_fullStr Antibacterial Effects of Theaflavins against Staphylococcus aureus and Salmonella paratyphi B: Role of Environmental Factors and Food Matrices
title_full_unstemmed Antibacterial Effects of Theaflavins against Staphylococcus aureus and Salmonella paratyphi B: Role of Environmental Factors and Food Matrices
title_short Antibacterial Effects of Theaflavins against Staphylococcus aureus and Salmonella paratyphi B: Role of Environmental Factors and Food Matrices
title_sort antibacterial effects of theaflavins against staphylococcus aureus and salmonella paratyphi b: role of environmental factors and food matrices
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10340162/
https://www.ncbi.nlm.nih.gov/pubmed/37444352
http://dx.doi.org/10.3390/foods12132615
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