Buccioni Francesco, Purgatorio Chiara, Maggio Francesca, Garzoli Stefania, Rossi Chiara, Valbonetti Luca, Paparella Antonello, Serio Annalisa
Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini 1, 64100 Teramo, Italy.
Department of Chemistry and Technologies of Drug, Sapienza University, Piazzale Aldo Moro 5, 00185 Rome, Italy.
Microorganisms. 2022 Apr 27;10(5):920. doi: 10.3390/microorganisms10050920.
The increased resistance of bacteria to antimicrobials, as well as the growing interest in innovative and sustainable alternatives to traditional food additives, are driving research towards the use of natural food preservatives. Among these, hydrolates (HYs) have gained attention as "mild" alternatives to conventional antimicrobial compounds. In this study, the response of ATCC 7644 exposed to increasing concentrations of HY (CHY) for 1 h at 37 °C was evaluated by means of Phenotype Microarray, modelling the kinetic data obtained by inoculating control and treated cells into GEN III microplates, after CHY removal. The results revealed differences concerning the growth dynamics in environmental conditions commonly encountered in food processing environments (different carbon sources, pH 6.0, pH 5.0, 1-8% NaCl). More specifically, for treated cells, the lag phase was extended, the growth rate was slowed down and, in most cases, the maximum concentration was diminished, suggesting the persistence of stress even after CHY removal. Confocal Laser Scanner Microscopy evidenced a diffuse aggregation and suffering of the treated cells, as a response to the stress encountered. In conclusion, the treatment with HY caused a stressing effect that persisted after its removal. The results suggest the potential of CHY application to control in food environments.
细菌对抗菌药物的耐药性增加，以及人们对传统食品添加剂的创新和可持续替代品的兴趣日益浓厚，推动了对天然食品防腐剂使用的研究。其中，水解产物（HYs）作为传统抗菌化合物的“温和”替代品受到了关注。在本研究中，通过表型微阵列评估了ATCC 7644在37°C下暴露于浓度不断增加的HY（CHY）1小时后的反应，在去除CHY后，将对照细胞和处理后的细胞接种到GEN III微孔板中，对获得的动力学数据进行建模。结果揭示了在食品加工环境中常见的环境条件（不同碳源、pH 6.0、pH 5.0、1-8% NaCl）下生长动力学的差异。更具体地说，对于处理后的细胞，延迟期延长，生长速率减慢，并且在大多数情况下，最大浓度降低，这表明即使在去除CHY后应激仍然持续。共聚焦激光扫描显微镜显示处理后的细胞出现弥漫性聚集和损伤，这是对所遇到应激的一种反应。总之，用HY处理会产生一种在去除后仍持续的应激效应。结果表明CHY在食品环境控制中的应用潜力。
