Martelli Francesco, Cirlini Martina, Lazzi Camilla, Neviani Erasmo, Bernini Valentina
Department of Food and Drug, University of Parma, Parco Area delle Scienze 49/A, 43124 Parma, Italy.
Foods. 2020 Oct 12;9(10):1442. doi: 10.3390/foods9101442.
Research is more and more focused on studying and selecting food preservatives of natural origin. In this scenario, algae are an excellent source of bioactive compounds, among which are antimicrobials, whose presence is variable depending on the algal species and environmental conditions. The aim of the present study was to obtain, by a food grade approach, antimicrobial extracts from five species already approved as foods and to test their efficacy in vitro (agar well diffusion assay) and in situ (microbial challenge test) towards foodborne pathogenic bacteria. Moreover, the total phenolic compounds of the extracts were determined in order to evaluate possible correlations with the antimicrobial activity. Strains belonging to spp., , , , and were considered. Overall, the extracts showed a good antimicrobial activity in vitro towards all the tested microorganisms, especially (15 mm of inhibition diameter). The effect of inhibition was monitored during 24, 48 and 120 h showing a good persistence in time. exerted the highest efficacy, further revealed towards on salmon tartare as bacteriostatic using 0.45% of the extract and bactericidal using 0.90%. The presence of phenolic compounds could be related to the antimicrobial activity but was not revealed as the main component of this activity. The extract with the highest phenolic content (18.79 ± 1.90 mg GAE/g) was obtained from . The efficacy, confirmed also in a food matrix, might open perspectives for their application as food preservative.
研究越来越集中于对天然来源食品防腐剂的研究与筛选。在这种情况下，藻类是生物活性化合物的优质来源，其中包括抗菌剂，其存在情况因藻类物种和环境条件而异。本研究的目的是通过食品级方法从五种已被批准作为食品的藻类中获取抗菌提取物，并测试其对食源性病原体细菌的体外（琼脂扩散法）和原位（微生物挑战试验）功效。此外，还测定了提取物中的总酚类化合物，以评估其与抗菌活性之间可能存在的相关性。研究考虑了属于[具体菌属名称1]、[具体菌属名称2]、[具体菌属名称3]、[具体菌属名称4]和[具体菌属名称5]的菌株。总体而言，提取物在体外对所有测试微生物均表现出良好的抗菌活性，尤其是对[具体菌名]（抑菌圈直径为15毫米）。在24小时、48小时和120小时内监测了抑制效果，结果显示其在一段时间内具有良好的持续性。[具体藻类提取物名称]表现出最高的功效，在用于鞑靼三文鱼时，使用0.45%的提取物具有抑菌作用，使用0.90%则具有杀菌作用。酚类化合物的存在可能与抗菌活性有关，但并非该活性的主要成分。酚类含量最高的提取物（18.79±1.90毫克没食子酸当量/克）来自[具体藻类名称]。其在食品基质中也得到证实的功效，可能为其作为食品防腐剂的应用开辟前景。
