Inhibition of Food-Borne Pathogen Growth and Biogenic Amine Synthesis by Spice Extracts
Author:
Kuley Ferhat1, Rathod Nikheel Bhojraj2ORCID, Kuley Esmeray1ORCID, Yilmaz Mustafa Tahsin3ORCID, Ozogul Fatih14ORCID
Affiliation:
1. Department of Seafood Processing Technology, Faculty of Fisheries, University of Cukurova, Balcali, 01330 Adana, Turkey 2. Department of Post Harvest Management of Meat, Poultry and Fish, PG Institute of Post Harvest Technology and Management, Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Killa-Roha 402116, Maharashtra State, India 3. Department of Industrial Engineering, Faculty of Engineering, King Abdulaziz University, 21589 Jeddah, Turkey 4. Biotechnology Research and Application Center, Cukurova University, 01330 Adana, Turkey
Abstract
Food-borne pathogens and their toxins cause significant health problems in humans. Formation of biogenic amines (BAs) produced by microbial decarboxylation of amino acids in food is undesirable because it can induce toxic effects in consumers. Therefore, it is crucial to investigate the effects of natural additives with high bioactivity like spice extracts to inhibit the growth of these bacteria and the formation of BAs in food. In the present study, the antibacterial effects of diethyl ether spice (sumac, cumin, black pepper, and red pepper) extracts at doses of 1% (w/v) on Gram-positive (Staphylococcus aureus and Enterococcus faecalis) and Gram-negative (Klebsiella pneumoniae, Pseudomonas aeruginosa, Campylobacter jejuni, Aeromonas hydrophila, Salmonella Paratyphi A, and Yersinia enterocolitica) food-borne pathogen bacterial strains (FBP) were established. In addition, the accumulation of ammonia (AMN), trimethylamine (TMA), and biogenic amines (BAs) in tyrosine decarboxylase broth (TDB) was investigated by using high performance liquid chromatography (HPLC). Sumac extract exhibited the highest antibacterial potential against all FBPs, followed by cumin and peppers. AMN (570.71 mg/L) and TMA (53.66 mg/L) production were strongly inhibited by sumac extract in the levels of 55.10 mg/L for Y. enterocolitica and 2.76 mg/L for A. hydrophila, respectively. With the exception of S. aureus, black pepper dramatically reduced the synthesis of putrescine, serotonin, dopamine, and agmatine by FBP especially for Gram-negative ones. Furthermore, sumac extracts inhibited histamine and tyramine production by the majority of FBP. This research suggests the application of sumac extracts as natural preservatives for inhibiting the growth of FBPs and limiting the production of AMN, TMA, and BAs.
Funder
Scientific Research Projects Unit of Cukurova University
Subject
Plant Science,Health Professions (miscellaneous),Health (social science),Microbiology,Food Science
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