Influência dos componentes da matriz alimentar e do pH do meio sobre o efeito inibitório do carvacrol frente Salmonella Typhimurium PT4 e Escherichia coli 0157H:7
Autor(a) principal: | |
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Data de Publicação: | 2017 |
Tipo de documento: | Dissertação |
Idioma: | por |
Título da fonte: | Biblioteca Digital de Teses e Dissertações da UFPB |
Texto Completo: | https://repositorio.ufpb.br/jspui/handle/123456789/12260 |
Resumo: | The control of microbial growth in food is mainly achieved through the use of chemical preservatives. However, it has been reported that these agents could be toxic to humans and the environment, and their use has been increasingly limited. Carvacrol (CAR) is a phenolic monoterpene derived from plants with recognized antimicrobial activity against foodborne pathogens, such as Salmonella Typhimurium PT4 and Escherichia coli O157H: 7. The use of CAR as antibacterial in foods has been related as a viable alternative because its strong inhibitory effect at low concentrations when compared with other phenolic compounds. It is well-known that the composition of the food matrix, as well as the environmental conditions may influence on the activity of essential oil that possess CAR as the major constituent , however, a little is known regarding the effects of the food constituents and pH on the antimicrobial efficacy of CAR. This study was performed to assess the effects of proteins (PTN), lipids (LIP) and pH, as well as the interaction of these parameters on the inhibitory activity of CAR against S. Typhimurium PT4 and Escherichia coli O157:H7. To measure these effects, the minimum inhibitory concentration (MIC) of CAR, the specific maximum growth rate (μmax) and duration of the lag (λ) phase of the test strains when exposed to CAR in experimental cultivation media containing different amounts of PTN (4.0 g/100 mL, 6.0 g/100 mL and 8.0 g/100 mL) and LIP (3.75 g/100 mL, 5.0 g/100 mL and 6.25 mL/100 mL) at different pH values (5.0, 5.5 and 6.0) were determined. The viable cell counts of S. Typhimurium PT4 and Escherichia coli O157:H7 when exposed to CAR in experimental cultivation media that promoted the highest and the lowest μmax were also monitored over time. MIC values of CAR against S. Typhimurium PT4 and Escherichia coli O157:H7 in the experimental cultivation media assayed was up to four-fold higher (4.8 or 9.6 μL/mL) than those found in laboratory media (brain heart infusion broth (BHI 0.6 μL/mL). PTN concentration did not affect (p > 0.05) the inhibitory effects of CAR under the tested experimental conditions. The inhibitory effects of 2.4 or 4.8 of CAR μL/mL against both test strains was affected (p ≤ 0.05) by LIP and pH, and mostly by LIP-pH interaction. The increase in LIP amounts followed by increase in pH values enhanced the inhibitory effects of CAR regardless the tested CAR concentration (2.4 or 4.8 μL/mL). CAR at 2.4 or 4.8 μL/mL failed to inhibit S. Typhimurium PT4 and E. coli O157:H7 in experimental cultivation media that promoted the highest μmax of test strains. In experimental cultivation media where the lowest μmax values were observed, CAR showed bacteriostatic effects against S. Typhimurium PT4 and decreased the viable counts of E. coli O157:H7 over time. These results show that LIP concentration, pH and the interaction of LIP-pH could affects the of antibacterial activity CAR against foodborne pathogens, and suggest that the CAR concentration used in foods should be cautiously evaluated to achieve the expected antibacterial efficacy. |
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Influência dos componentes da matriz alimentar e do pH do meio sobre o efeito inibitório do carvacrol frente Salmonella Typhimurium PT4 e Escherichia coli 0157H:7SalmonellaEscherichia colicarvacrolEficácia antimicrobianaSalmonellaEscherichia coliCarvacrolAntimicrobial effectivenessCNPQ::CIENCIAS DA SAUDE::NUTRICAOThe control of microbial growth in food is mainly achieved through the use of chemical preservatives. However, it has been reported that these agents could be toxic to humans and the environment, and their use has been increasingly limited. Carvacrol (CAR) is a phenolic monoterpene derived from plants with recognized antimicrobial activity against foodborne pathogens, such as Salmonella Typhimurium PT4 and Escherichia coli O157H: 7. The use of CAR as antibacterial in foods has been related as a viable alternative because its strong inhibitory effect at low concentrations when compared with other phenolic compounds. It is well-known that the composition of the food matrix, as well as the environmental conditions may influence on the activity of essential oil that possess CAR as the major constituent , however, a little is known regarding the effects of the food constituents and pH on the antimicrobial efficacy of CAR. This study was performed to assess the effects of proteins (PTN), lipids (LIP) and pH, as well as the interaction of these parameters on the inhibitory activity of CAR against S. Typhimurium PT4 and Escherichia coli O157:H7. To measure these effects, the minimum inhibitory concentration (MIC) of CAR, the specific maximum growth rate (μmax) and duration of the lag (λ) phase of the test strains when exposed to CAR in experimental cultivation media containing different amounts of PTN (4.0 g/100 mL, 6.0 g/100 mL and 8.0 g/100 mL) and LIP (3.75 g/100 mL, 5.0 g/100 mL and 6.25 mL/100 mL) at different pH values (5.0, 5.5 and 6.0) were determined. The viable cell counts of S. Typhimurium PT4 and Escherichia coli O157:H7 when exposed to CAR in experimental cultivation media that promoted the highest and the lowest μmax were also monitored over time. MIC values of CAR against S. Typhimurium PT4 and Escherichia coli O157:H7 in the experimental cultivation media assayed was up to four-fold higher (4.8 or 9.6 μL/mL) than those found in laboratory media (brain heart infusion broth (BHI 0.6 μL/mL). PTN concentration did not affect (p > 0.05) the inhibitory effects of CAR under the tested experimental conditions. The inhibitory effects of 2.4 or 4.8 of CAR μL/mL against both test strains was affected (p ≤ 0.05) by LIP and pH, and mostly by LIP-pH interaction. The increase in LIP amounts followed by increase in pH values enhanced the inhibitory effects of CAR regardless the tested CAR concentration (2.4 or 4.8 μL/mL). CAR at 2.4 or 4.8 μL/mL failed to inhibit S. Typhimurium PT4 and E. coli O157:H7 in experimental cultivation media that promoted the highest μmax of test strains. In experimental cultivation media where the lowest μmax values were observed, CAR showed bacteriostatic effects against S. Typhimurium PT4 and decreased the viable counts of E. coli O157:H7 over time. These results show that LIP concentration, pH and the interaction of LIP-pH could affects the of antibacterial activity CAR against foodborne pathogens, and suggest that the CAR concentration used in foods should be cautiously evaluated to achieve the expected antibacterial efficacy.Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPESO controle do crescimento microbiano dos alimentos é alcançado, principalmente, por meio do emprego de conservantes químicos. Entretanto, tem sido relatado que estes agentes podem ser tóxicos ao homem e ao meio ambiente, e seu uso tem sido cada vez mais limitado. O carvacrol (CAR) é um monoterpeno fenólico naturalmente derivado de plantas, com reconhecida atividade antimicrobiana frente patógenos de origem alimentar, tais como Salmonella Typhimurium PT4 e Escherichia coli O157H:7. A utilização do CAR como antibacteriano em alimentos tem sido considerada uma alternativa viável, devido ao seu forte efeito inibitório mesmo em baixas concentrações. Sabe-se que composição da matriz alimentar e as condições do meio podem influenciar na atividade de óleos essenciais, porém pouco é sabido sobre os efeitos dos componentes da matriz e do pH sobre a eficácia antimicrobiana do CAR. O presente estudo foi desenvolvido com o objetivo de verificar os efeitos da concentração de proteínas (PTN) e lipídios (LIP) e do pH, bem como o efeito da interação destes parâmetros sobre a atividade inibitória do CAR frente Salmonella Typhimurium PT4 e Escherichia coli O157:H7. Para mensurar estes efeitos, a concentração inibitória mínima (CIM) do CAR, a taxa de crescimento máximo específico (μmax) e a duração da fase lag (λ) das cepas teste durante exposição ao CAR foram determinadas em meios de cultivo experimentais, com concentrações distintas de PTN (4,0 g/100 mL, 6,0 g/100 mL e 8,0 g/100 mL), LIP (3,75 g/100 mL, 5,0 g/100 mL e 6,25 mL/100 mL) e diferentes valores de pH (5,0, 5,5 e 6,0). A contagem de células viáveis ao longo de 24 h, nos meios de cultivo que promoveram a maior e a menor μmax, também foi avaliada. O valor da CIM do CAR contra S. Typhimurium PT4 e E. coli O157:H7, nos meios de cultivo ensaiados, foi até quatro vezes superior (4,8 ou 9,6 μL/mL) àquele obtido nos ensaios com meio laboratorial (0,6 μL/mL). A concentração de PTN, nas condições experimentais avaliadas, não afetou (p > 0,05) o efeito inibitório do CAR frente as cepas teste. A eficácia antimicrobiana do CAR a 2,4 ou 4,8 μL/mL frente às cepas estudadas foi afetada (p ≤ 0,05) pela concentração de LIP e valor de pH e, principalmente, pela interação LIP-pH. O aumento da concentração de LIP em conjunto com o aumento do pH, aumentou a eficácia antibacteriana do CAR, independentemente da concentração testada (2,4 ou 4,8 μL/mL). O CAR, em ambas as concentrações ensaiadas, não inibiu o crescimento de S. Typhimurium PT4 e E. coli O157:H7 nos meios de cultivo experimentais que promoveram a maior μmax das cepas teste. Em contrapartida, nos meios de cultivo correspondentes a menor μmax das cepas teste, o CAR apresentou efeitos bacteriostáticos contra S. Typhimurium PT4 e reduziu (p ≤ 0,05) as contagens de células viáveis de E. coli O157:H7 ao longo do intervalo de tempo monitorado. Estes resultados mostram que a concentração de LIP, o pH e a interação da concentração de LIP com o pH podem influenciar na atividade antibacteriana do CAR frente patógenos de origem alimentar e sugerem que a concentração de CAR utilizada em matrizes alimentares deve ser cautelosamente avaliada para o alcance da eficácia antibacteriana desejada.Universidade Federal da ParaíbaBrasilCiências da NutriçãoPrograma de Pós-Graduação em Ciências da NutriçãoUFPBMagnani, Marcianehttp://lattes.cnpq.br/4368137398542993Carvalho, Rhayane Idalyne2018-11-08T15:29:18Z2018-11-082018-11-08T15:29:18Z2017-05-26info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesishttps://repositorio.ufpb.br/jspui/handle/123456789/12260porAttribution-NonCommercial-NoDerivs 3.0 Brazilhttp://creativecommons.org/licenses/by-nc-nd/3.0/br/info:eu-repo/semantics/openAccessreponame:Biblioteca Digital de Teses e Dissertações da UFPBinstname:Universidade Federal da Paraíba (UFPB)instacron:UFPB2018-11-09T06:02:03Zoai:repositorio.ufpb.br:123456789/12260Biblioteca Digital de Teses e Dissertaçõeshttps://repositorio.ufpb.br/PUBhttp://tede.biblioteca.ufpb.br:8080/oai/requestdiretoria@ufpb.br|| diretoria@ufpb.bropendoar:2018-11-09T06:02:03Biblioteca Digital de Teses e Dissertações da UFPB - Universidade Federal da Paraíba (UFPB)false |
dc.title.none.fl_str_mv |
Influência dos componentes da matriz alimentar e do pH do meio sobre o efeito inibitório do carvacrol frente Salmonella Typhimurium PT4 e Escherichia coli 0157H:7 |
title |
Influência dos componentes da matriz alimentar e do pH do meio sobre o efeito inibitório do carvacrol frente Salmonella Typhimurium PT4 e Escherichia coli 0157H:7 |
spellingShingle |
Influência dos componentes da matriz alimentar e do pH do meio sobre o efeito inibitório do carvacrol frente Salmonella Typhimurium PT4 e Escherichia coli 0157H:7 Carvalho, Rhayane Idalyne Salmonella Escherichia coli carvacrol Eficácia antimicrobiana Salmonella Escherichia coli Carvacrol Antimicrobial effectiveness CNPQ::CIENCIAS DA SAUDE::NUTRICAO |
title_short |
Influência dos componentes da matriz alimentar e do pH do meio sobre o efeito inibitório do carvacrol frente Salmonella Typhimurium PT4 e Escherichia coli 0157H:7 |
title_full |
Influência dos componentes da matriz alimentar e do pH do meio sobre o efeito inibitório do carvacrol frente Salmonella Typhimurium PT4 e Escherichia coli 0157H:7 |
title_fullStr |
Influência dos componentes da matriz alimentar e do pH do meio sobre o efeito inibitório do carvacrol frente Salmonella Typhimurium PT4 e Escherichia coli 0157H:7 |
title_full_unstemmed |
Influência dos componentes da matriz alimentar e do pH do meio sobre o efeito inibitório do carvacrol frente Salmonella Typhimurium PT4 e Escherichia coli 0157H:7 |
title_sort |
Influência dos componentes da matriz alimentar e do pH do meio sobre o efeito inibitório do carvacrol frente Salmonella Typhimurium PT4 e Escherichia coli 0157H:7 |
author |
Carvalho, Rhayane Idalyne |
author_facet |
Carvalho, Rhayane Idalyne |
author_role |
author |
dc.contributor.none.fl_str_mv |
Magnani, Marciane http://lattes.cnpq.br/4368137398542993 |
dc.contributor.author.fl_str_mv |
Carvalho, Rhayane Idalyne |
dc.subject.por.fl_str_mv |
Salmonella Escherichia coli carvacrol Eficácia antimicrobiana Salmonella Escherichia coli Carvacrol Antimicrobial effectiveness CNPQ::CIENCIAS DA SAUDE::NUTRICAO |
topic |
Salmonella Escherichia coli carvacrol Eficácia antimicrobiana Salmonella Escherichia coli Carvacrol Antimicrobial effectiveness CNPQ::CIENCIAS DA SAUDE::NUTRICAO |
description |
The control of microbial growth in food is mainly achieved through the use of chemical preservatives. However, it has been reported that these agents could be toxic to humans and the environment, and their use has been increasingly limited. Carvacrol (CAR) is a phenolic monoterpene derived from plants with recognized antimicrobial activity against foodborne pathogens, such as Salmonella Typhimurium PT4 and Escherichia coli O157H: 7. The use of CAR as antibacterial in foods has been related as a viable alternative because its strong inhibitory effect at low concentrations when compared with other phenolic compounds. It is well-known that the composition of the food matrix, as well as the environmental conditions may influence on the activity of essential oil that possess CAR as the major constituent , however, a little is known regarding the effects of the food constituents and pH on the antimicrobial efficacy of CAR. This study was performed to assess the effects of proteins (PTN), lipids (LIP) and pH, as well as the interaction of these parameters on the inhibitory activity of CAR against S. Typhimurium PT4 and Escherichia coli O157:H7. To measure these effects, the minimum inhibitory concentration (MIC) of CAR, the specific maximum growth rate (μmax) and duration of the lag (λ) phase of the test strains when exposed to CAR in experimental cultivation media containing different amounts of PTN (4.0 g/100 mL, 6.0 g/100 mL and 8.0 g/100 mL) and LIP (3.75 g/100 mL, 5.0 g/100 mL and 6.25 mL/100 mL) at different pH values (5.0, 5.5 and 6.0) were determined. The viable cell counts of S. Typhimurium PT4 and Escherichia coli O157:H7 when exposed to CAR in experimental cultivation media that promoted the highest and the lowest μmax were also monitored over time. MIC values of CAR against S. Typhimurium PT4 and Escherichia coli O157:H7 in the experimental cultivation media assayed was up to four-fold higher (4.8 or 9.6 μL/mL) than those found in laboratory media (brain heart infusion broth (BHI 0.6 μL/mL). PTN concentration did not affect (p > 0.05) the inhibitory effects of CAR under the tested experimental conditions. The inhibitory effects of 2.4 or 4.8 of CAR μL/mL against both test strains was affected (p ≤ 0.05) by LIP and pH, and mostly by LIP-pH interaction. The increase in LIP amounts followed by increase in pH values enhanced the inhibitory effects of CAR regardless the tested CAR concentration (2.4 or 4.8 μL/mL). CAR at 2.4 or 4.8 μL/mL failed to inhibit S. Typhimurium PT4 and E. coli O157:H7 in experimental cultivation media that promoted the highest μmax of test strains. In experimental cultivation media where the lowest μmax values were observed, CAR showed bacteriostatic effects against S. Typhimurium PT4 and decreased the viable counts of E. coli O157:H7 over time. These results show that LIP concentration, pH and the interaction of LIP-pH could affects the of antibacterial activity CAR against foodborne pathogens, and suggest that the CAR concentration used in foods should be cautiously evaluated to achieve the expected antibacterial efficacy. |
publishDate |
2017 |
dc.date.none.fl_str_mv |
2017-05-26 2018-11-08T15:29:18Z 2018-11-08 2018-11-08T15:29:18Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/masterThesis |
format |
masterThesis |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://repositorio.ufpb.br/jspui/handle/123456789/12260 |
url |
https://repositorio.ufpb.br/jspui/handle/123456789/12260 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.rights.driver.fl_str_mv |
Attribution-NonCommercial-NoDerivs 3.0 Brazil http://creativecommons.org/licenses/by-nc-nd/3.0/br/ info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Attribution-NonCommercial-NoDerivs 3.0 Brazil http://creativecommons.org/licenses/by-nc-nd/3.0/br/ |
eu_rights_str_mv |
openAccess |
dc.publisher.none.fl_str_mv |
Universidade Federal da Paraíba Brasil Ciências da Nutrição Programa de Pós-Graduação em Ciências da Nutrição UFPB |
publisher.none.fl_str_mv |
Universidade Federal da Paraíba Brasil Ciências da Nutrição Programa de Pós-Graduação em Ciências da Nutrição UFPB |
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reponame:Biblioteca Digital de Teses e Dissertações da UFPB instname:Universidade Federal da Paraíba (UFPB) instacron:UFPB |
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Universidade Federal da Paraíba (UFPB) |
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UFPB |
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UFPB |
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Biblioteca Digital de Teses e Dissertações da UFPB |
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Biblioteca Digital de Teses e Dissertações da UFPB |
repository.name.fl_str_mv |
Biblioteca Digital de Teses e Dissertações da UFPB - Universidade Federal da Paraíba (UFPB) |
repository.mail.fl_str_mv |
diretoria@ufpb.br|| diretoria@ufpb.br |
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1801842936575426560 |