Cargando…

Thiamine Demonstrates Bio-Preservative and Anti-Microbial Effects in Minced Beef Meat Storage and Lipopolysaccharide (LPS)-Stimulated RAW 264.7 Macrophages

SIMPLE SUMMARY: Thiamine (TA), also known as vitamin B1, is an essential amino acid derived from food sources for normal body function. TA is thought to have antioxidant, antimicrobial, and anti-inflammatory effects in addition to its nutritional benefits. The degree to which a number of microorgani...

Descripción completa

Detalles Bibliográficos
Autores principales: Hsouna, Anis Ben, Boye, Alex, Ackacha, Bouthaina Ben, Dhifi, Wissal, Saad, Rania Ben, Brini, Faiçal, Mnif, Wissem, Kačániová, Miroslava
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9264808/
https://www.ncbi.nlm.nih.gov/pubmed/35804544
http://dx.doi.org/10.3390/ani12131646
_version_ 1784743045806161920
author Hsouna, Anis Ben
Boye, Alex
Ackacha, Bouthaina Ben
Dhifi, Wissal
Saad, Rania Ben
Brini, Faiçal
Mnif, Wissem
Kačániová, Miroslava
author_facet Hsouna, Anis Ben
Boye, Alex
Ackacha, Bouthaina Ben
Dhifi, Wissal
Saad, Rania Ben
Brini, Faiçal
Mnif, Wissem
Kačániová, Miroslava
author_sort Hsouna, Anis Ben
collection PubMed
description SIMPLE SUMMARY: Thiamine (TA), also known as vitamin B1, is an essential amino acid derived from food sources for normal body function. TA is thought to have antioxidant, antimicrobial, and anti-inflammatory effects in addition to its nutritional benefits. The degree to which a number of microorganisms implicated in food rotting are sensitive to increasing concentrations of thiamine (TA), was examined. TA at increasing concentration was incubated with minced beef and then physicochemical and microbiological assessments were conducted. LPS-stimulated RAW264.7 cells were used to test TA’s anti-inflammatory capabilities. Western blot analysis revealed the expression of cyclooxygenase-2 (COX-2) and inducible nitric oxide synthase (iNOS). Finally, the ability of TA to act as a natural preservative was evaluated. ABSTRACT: This study assessed the anti-inflammatory effect of thiamine (TA) in lipopolysaccharide-stimulated RAW264.7 cells and also assessed the preservative properties of TA in minced beef. TA demonstrated a concentration-dependent antimicrobial effect on microbial contaminants. Inhibition zones and MIC from the effect of TA on the tested bacterial strains were respectively within the ranges 15–20 mm and 62.5–700 µg/mL. TA significantly (p < 0.05) decreased all the pro-inflammatory factors [(nitric oxide (NO), prostaglandin E2 (PGE2), TNF-α, IL-6, IL-1β, and nuclear factor-κB (NF-κB)] monitored relative to LPS-stimulated RAW264.7 cells. TA inhibited the expression of both iNOS and COX-2. In minced beef flesh, the growth of Listeria monocytogenes was inhibited by TA. TA improved physicochemical and microbiological parameters of stored minced beef meat compared to control. Principal component analyses and heat maps elucidate the quality of the tested meats.
format Online
Article
Text
id pubmed-9264808
institution National Center for Biotechnology Information
language English
publishDate 2022
publisher MDPI
record_format MEDLINE/PubMed
spelling pubmed-92648082022-07-09 Thiamine Demonstrates Bio-Preservative and Anti-Microbial Effects in Minced Beef Meat Storage and Lipopolysaccharide (LPS)-Stimulated RAW 264.7 Macrophages Hsouna, Anis Ben Boye, Alex Ackacha, Bouthaina Ben Dhifi, Wissal Saad, Rania Ben Brini, Faiçal Mnif, Wissem Kačániová, Miroslava Animals (Basel) Article SIMPLE SUMMARY: Thiamine (TA), also known as vitamin B1, is an essential amino acid derived from food sources for normal body function. TA is thought to have antioxidant, antimicrobial, and anti-inflammatory effects in addition to its nutritional benefits. The degree to which a number of microorganisms implicated in food rotting are sensitive to increasing concentrations of thiamine (TA), was examined. TA at increasing concentration was incubated with minced beef and then physicochemical and microbiological assessments were conducted. LPS-stimulated RAW264.7 cells were used to test TA’s anti-inflammatory capabilities. Western blot analysis revealed the expression of cyclooxygenase-2 (COX-2) and inducible nitric oxide synthase (iNOS). Finally, the ability of TA to act as a natural preservative was evaluated. ABSTRACT: This study assessed the anti-inflammatory effect of thiamine (TA) in lipopolysaccharide-stimulated RAW264.7 cells and also assessed the preservative properties of TA in minced beef. TA demonstrated a concentration-dependent antimicrobial effect on microbial contaminants. Inhibition zones and MIC from the effect of TA on the tested bacterial strains were respectively within the ranges 15–20 mm and 62.5–700 µg/mL. TA significantly (p < 0.05) decreased all the pro-inflammatory factors [(nitric oxide (NO), prostaglandin E2 (PGE2), TNF-α, IL-6, IL-1β, and nuclear factor-κB (NF-κB)] monitored relative to LPS-stimulated RAW264.7 cells. TA inhibited the expression of both iNOS and COX-2. In minced beef flesh, the growth of Listeria monocytogenes was inhibited by TA. TA improved physicochemical and microbiological parameters of stored minced beef meat compared to control. Principal component analyses and heat maps elucidate the quality of the tested meats. MDPI 2022-06-27 /pmc/articles/PMC9264808/ /pubmed/35804544 http://dx.doi.org/10.3390/ani12131646 Text en © 2022 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
Hsouna, Anis Ben
Boye, Alex
Ackacha, Bouthaina Ben
Dhifi, Wissal
Saad, Rania Ben
Brini, Faiçal
Mnif, Wissem
Kačániová, Miroslava
Thiamine Demonstrates Bio-Preservative and Anti-Microbial Effects in Minced Beef Meat Storage and Lipopolysaccharide (LPS)-Stimulated RAW 264.7 Macrophages
title Thiamine Demonstrates Bio-Preservative and Anti-Microbial Effects in Minced Beef Meat Storage and Lipopolysaccharide (LPS)-Stimulated RAW 264.7 Macrophages
title_full Thiamine Demonstrates Bio-Preservative and Anti-Microbial Effects in Minced Beef Meat Storage and Lipopolysaccharide (LPS)-Stimulated RAW 264.7 Macrophages
title_fullStr Thiamine Demonstrates Bio-Preservative and Anti-Microbial Effects in Minced Beef Meat Storage and Lipopolysaccharide (LPS)-Stimulated RAW 264.7 Macrophages
title_full_unstemmed Thiamine Demonstrates Bio-Preservative and Anti-Microbial Effects in Minced Beef Meat Storage and Lipopolysaccharide (LPS)-Stimulated RAW 264.7 Macrophages
title_short Thiamine Demonstrates Bio-Preservative and Anti-Microbial Effects in Minced Beef Meat Storage and Lipopolysaccharide (LPS)-Stimulated RAW 264.7 Macrophages
title_sort thiamine demonstrates bio-preservative and anti-microbial effects in minced beef meat storage and lipopolysaccharide (lps)-stimulated raw 264.7 macrophages
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9264808/
https://www.ncbi.nlm.nih.gov/pubmed/35804544
http://dx.doi.org/10.3390/ani12131646
work_keys_str_mv AT hsounaanisben thiaminedemonstratesbiopreservativeandantimicrobialeffectsinmincedbeefmeatstorageandlipopolysaccharidelpsstimulatedraw2647macrophages
AT boyealex thiaminedemonstratesbiopreservativeandantimicrobialeffectsinmincedbeefmeatstorageandlipopolysaccharidelpsstimulatedraw2647macrophages
AT ackachabouthainaben thiaminedemonstratesbiopreservativeandantimicrobialeffectsinmincedbeefmeatstorageandlipopolysaccharidelpsstimulatedraw2647macrophages
AT dhifiwissal thiaminedemonstratesbiopreservativeandantimicrobialeffectsinmincedbeefmeatstorageandlipopolysaccharidelpsstimulatedraw2647macrophages
AT saadraniaben thiaminedemonstratesbiopreservativeandantimicrobialeffectsinmincedbeefmeatstorageandlipopolysaccharidelpsstimulatedraw2647macrophages
AT brinifaical thiaminedemonstratesbiopreservativeandantimicrobialeffectsinmincedbeefmeatstorageandlipopolysaccharidelpsstimulatedraw2647macrophages
AT mnifwissem thiaminedemonstratesbiopreservativeandantimicrobialeffectsinmincedbeefmeatstorageandlipopolysaccharidelpsstimulatedraw2647macrophages
AT kacaniovamiroslava thiaminedemonstratesbiopreservativeandantimicrobialeffectsinmincedbeefmeatstorageandlipopolysaccharidelpsstimulatedraw2647macrophages