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Cronobacter sakazakii reduction by blueberry proanthocyanidins

机译：蓝莓原花色素减少阪崎肠杆菌

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摘要

Blueberry juice and blueberry polyphenols reportedly have antimicrobial properties against foodborne pathogens, without much currently known on their effects against Cronobacter sakazakii. This study evaluated the antimicrobial effects of blueberry proanthocyanidins (PAC) and commercial blueberry juice (BJ) against two strains of C. sakazakii, ATCC 29004 and 29544. BJ (pH 2.8), blueberry PAC (5 mg/ml) and controls (phosphate buffered saline (PBS), pH 7.2, and malic acid pH 3.0) were mixed with equal volumes of washed overnight cultures of C. sakazakii and incubated for 30 min, 1 h, 3 h and 6 h at 37℃. Reductions of ～ 1 and 1.50 log CFU/ml were obtained for strains 29004 and 29544, respectively after 30 min with BJ or blueberry PAC. Both C. sakazakii strains 29004 and 29544 were reduced to undetectable levels from 8.25 ± 0.12 log CFU/ml and 8.48 ± 0.03 log CFU/ml, respectively with BJ (pH 2.8) or blueberry PAC after 1 h, while malic acid (pH 3.0) showed ～ 1.3 log CFU/ml reduction for both strains. Scanning electron microscopy studies showed differences in cell membrane morphology with clumping and formation of blebs of the treated strains compared to untreated controls. These results warrant further in vivo studies with blueberry bioactives to determine potential for preventing and treating C. sakazakii infections.
机译：据报道，蓝莓汁和蓝莓多酚对食源性病原体具有抗菌作用，目前尚无关于阪崎肠杆菌的作用的信息。这项研究评估了蓝莓原花青素（PAC）和商业蓝莓汁（BJ）对两种阪崎肠杆菌ATCC 29004和29544的抗菌作用。BJ（pH 2.8），蓝莓PAC（5 mg / ml）和对照（磷酸盐）将缓冲液（PBS），pH 7.2和苹果酸pH 3.0）与等体积洗涤的阪崎肠杆菌过夜培养物混合，并在37℃下孵育30分钟，1小时，3小时和6小时。用BJ或蓝莓PAC处理30分钟后，菌株29004和29544分别降低了约1和1.50 log CFU / ml。 1小时后，分别用BJ（pH 2.8）或蓝莓PAC将阪崎肠杆菌29004和29544的菌落分别从8.25±0.12 log CFU / ml和8.48±0.03 log CFU / ml降至不可检测的水平，而苹果酸（pH 3.0） ）显示两种菌株的〜1.3 log CFU / ml降低。扫描电子显微镜研究显示，与未处理的对照相比，处理过的菌株在细胞膜形态上有团块形成和气泡形成的差异。这些结果需要用蓝莓生物活性物质进行进一步的体内研究，以确定预防和治疗阪崎肠杆菌感染的潜力。

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  • 来源
    《Food microbiology》 |2014年第5期|127-131|共5页
  • 作者

    Snehal S. Joshi; Amy B. Howell; Doris H. DSouza;

  • 作者单位

    Department of Food Science and Technology, University of Tennessee, 2600 River Drive, Knoxville, TN 37996-4591, United States;

    Marucci Center for Blueberry and Cranberry Research, Rutgers, State University of New Jersey, Chatsworth, NJ, United States;

    Department of Food Science and Technology, University of Tennessee, 2600 River Drive, Knoxville, TN 37996-4591, United States;

  • 收录信息 美国《科学引文索引》(SCI);美国《化学文摘》(CA);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    Blueberry proanthocyanidins; Cronobacter sakazakii; Reduction;

    机译：蓝莓原花青素;阪崎肠杆菌减少;

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