The antimicrobial effects of wood-associated polyphenols on food pathogens and spoilage organisms.

Carme Plumed-Ferrer, Kati Väkeväinen, Heli Komulainen, Maarit Rautiainen, Annika Smeds, Jan-Erik Raitanen, Patrik Christoffer Eklund, Stefan Willför, Hanna-Leena Alakomi, Maaria Saarela, Atte von Wright

    Tutkimustuotos: LehtiartikkeliArtikkeliTieteellinenvertaisarvioitu

    54 Sitaatiot (Scopus)

    Abstrakti

    The antimicrobial effects of the wood-associated polyphenolic compounds pinosylvin, pinosylvin monomethyl ether, astringin, piceatannol, isorhapontin, isorhapontigenin, cycloXMe, dHIMP, ArX, and ArXOH were assessed against both Gram-negative (Salmonella) and Gram-positive bacteria (Listeria monocytogenes, Staphylococcus epidermidis, Staphylococcus aureus) and yeasts (Candida tropicalis, Saccharomyces cerevisiae). Particularly the stilbenes pinosylvin, its monomethyl ether and piceatannol demonstrated a clear antimicrobial activity, which in the case of pinosylvin was present also in food matrices like sauerkraut, gravlax and berry jam, but not in milk. The destabilization of the outer membrane of Gram-negative microorganisms, as well as interactions with the cell membrane, as indicated by the NPN uptake and LIVE/DEAD viability staining experiments, can be one of the specific mechanisms behind the antibacterial action. L. monocytogenes was particularly sensitive to pinosylvin, and this effect was also seen in L. monocytogenes internalized in intestinal Caco2 cells at non-cytotoxic pinosylvin concentrations. In general, the antimicrobial effects of pinosylvin were even more prominent than those of a related stilbene, resveratrol, well known for its various bioactivities. According to our results, pinosylvin could have potential as a natural disinfectant or biocide in some targeted applications.
    AlkuperäiskieliEi tiedossa
    Sivut99–107
    JulkaisuInternational Journal of Food Microbiology
    Vuosikerta164
    Numero1
    DOI - pysyväislinkit
    TilaJulkaistu - 2013
    OKM-julkaisutyyppiA1 Julkaistu artikkeli, soviteltu

    Keywords

    • Wood associated phenolic compounds
    • Stilbenes
    • Pinosylvin
    • Salmonella
    • Listeria monocytogenes
    • Food spoilage

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