Martelli Francesco, Favari Claudia, Mena Pedro, Guazzetti Stefano, Ricci Annalisa, Del Rio Daniele, Lazzi Camilla, Neviani Erasmo, Bernini Valentina
Department of Food and Drug, University of Parma, Parco Area delle Scienze 49/A, 43124 Parma, Italy.
Human Nutrition Unit, Department of Veterinary Science, University of Parma, Via Volturno, 39, 43125 Parma, Italy.
Microorganisms. 2020 Feb 13;8(2):248. doi: 10.3390/microorganisms8020248.
is a brown oceanic seaweed rich in bioactive compounds. It could play an important role in food production because of its antimicrobial and antioxidant properties. Three strains belonging to the group (, , and ) and a strain were used for the solid-state fermentation of commercial seaweeds, and bacterial growth was monitored using the plate count method. High-pressure processing (HPP) was also employed (6000 bar, 5 min, 5 °C) before extraction. The antimicrobial activity of the extracts was tested in terms of the main food pathogenic bacteria ( spp., , , , and ), and the phenolic content was estimated using the Folin-Ciocalteau method. In addition, targeted UHPLC-MS methods were used to unravel the profile of phlorotannins. allowed the growth of the group strains and , showing the fermentability of this substrate. Significant antimicrobial activity toward was observed in the extracts obtained from unfermented samples, but neither fermentation nor HPP enhanced the natural antimicrobial activity of this seaweed species. The content in the phenolic compounds decreased because of the fermentation process, and the amount of phenolics in both the unfermented and fermented extracts was very low. Despite phlorotannins being related to the natural antimicrobial activity of this brown seaweed, these results did not support this association. Even if fermentation and HPP were not proven to be effective tools for enhancing the useful compounds of , the seaweed was shown to be a suitable substrate for group strains as well as for growth, and its extracts exhibited antimicrobial activity toward foodborne pathogens.
是一种富含生物活性化合物的棕色海洋海藻。由于其抗菌和抗氧化特性，它在食品生产中可能发挥重要作用。使用属于该组的三株菌株（、和）以及一株菌株对商业海藻进行固态发酵，并使用平板计数法监测细菌生长。在提取之前还采用了高压处理（6000巴，5分钟，5℃）。根据主要的食品致病细菌（、、、和）测试提取物的抗菌活性，并使用福林-西奥尔特法估计酚类含量。此外，使用靶向超高效液相色谱-质谱法来解析褐藻多酚的谱图。使得该组菌株和能够生长，表明了这种底物的可发酵性。在从未发酵样品中获得的提取物中观察到对的显著抗菌活性，但发酵和高压处理均未增强这种海藻物种的天然抗菌活性。由于发酵过程，酚类化合物的含量降低，未发酵和发酵的提取物中的酚类含量都非常低。尽管褐藻多酚与这种棕色海藻的天然抗菌活性有关，但这些结果并不支持这种关联。即使发酵和高压处理未被证明是增强有用化合物的有效工具，但这种海藻被证明是该组菌株以及生长的合适底物，并且其提取物对食源性病原体具有抗菌活性。
