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dc.contributor.author
Vallejo, Claudia Veronica
dc.contributor.author
Minahk, Carlos Javier
dc.contributor.author
Rollan, Graciela Celestina
dc.contributor.author
Rodriguez Vaquero, Maria Jose
dc.date.available
2021-02-04T03:51:57Z
dc.date.issued
2021-01-30
dc.identifier.citation
Vallejo, Claudia Veronica; Minahk, Carlos Javier; Rollan, Graciela Celestina; Rodriguez Vaquero, Maria Jose; Inactivation of Listeria monocytogenes and Salmonella Typhimurium in strawberry juice enriched with strawberry polyphenols; John Wiley & Sons Ltd; Journal of the Science of Food and Agriculture; 101; 2; 30-1-2021; 441-448
dc.identifier.issn
0022-5142
dc.identifier.uri
http://hdl.handle.net/11336/124711
dc.description.abstract
BACKGROUND: Low molecular-weight phenolic fractions (LMPFs) were extracted from Albion (LMPF-A) and Camarosa (LMPF-C) strawberry cultivars. Their antibacterial activity against Listeria monocytogenes and Salmonella Typhimurium cocktails in vitro and in vivo was investigated using strawberry juice as a food model. This study also sought to determine their antibacterial mechanism. RESULTS: Quercetin was identified as a principal compound in both phenolic fractions. The minimum bactericide concentration (MBC) values were 750 and 850 μg mL−1 (LMPF-C) and 800 and 950 μg mL−1 (LMPF-A) against S.Typhimurium and L. monocytogenes, respectively. The possible antibacterial activity of the phenolic extracts could be related to the release of phosphate and potassium ions, the effect of the disruption of membrane integrity on L. monocytogenes, and the effect of the inhibition of dihydronicotinamide adenine dinucleotide (NADH) oxidase activity on S. Typhimurium. Quercetin and kaempferol were the most active compounds in producing bacterial damage. Strawberry juice supplemented with the phenolic fractions and incubated at 37, 20, and 4 °C reduced bacterial viability; moreover, after treatment with the phenolic fraction at the lowest temperature, no viable cells were detected after 7 days’ incubation. Salmonella was more sensitive to the supplements than Listeria in strawberry juice. CONCLUSIONS: This study could form the basis for the development of natural antibacterial agents that could be included in natural juice or used by the pharmaceutical industry.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
John Wiley & Sons Ltd
dc.rights
info:eu-repo/semantics/embargoedAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.subject
ANTIBACTERIAL ACTION MECHANISM
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LISTERIA MONOCYTOGENES
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PHENOLIC EXTRACTS
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SALMONELLA TYPHIMURIUM
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STRAWBERRY JUICE
dc.subject.classification
Biología Celular, Microbiología
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Ciencias Biológicas
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CIENCIAS NATURALES Y EXACTAS
dc.title
Inactivation of Listeria monocytogenes and Salmonella Typhimurium in strawberry juice enriched with strawberry polyphenols
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2020-08-05T15:18:41Z
dc.identifier.eissn
1097-0010
dc.journal.volume
101
dc.journal.number
2
dc.journal.pagination
441-448
dc.journal.pais
Reino Unido
dc.journal.ciudad
Londres
dc.description.fil
Fil: Vallejo, Claudia Veronica. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán; Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Microbiología "Luis Verna". Cátedra de Microbiología General; Argentina
dc.description.fil
Fil: Minahk, Carlos Javier. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto Superior de Investigaciones Biológicas. Universidad Nacional de Tucumán. Instituto Superior de Investigaciones Biológicas; Argentina
dc.description.fil
Fil: Rollan, Graciela Celestina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
dc.description.fil
Fil: Rodriguez Vaquero, Maria Jose. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán; Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Microbiología "Luis Verna". Cátedra de Microbiología General; Argentina
dc.journal.title
Journal of the Science of Food and Agriculture
dc.rights.embargoDate
2021-06-30
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/https://doi.org/10.1002/jsfa.10653
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/10.1002/jsfa.10653