Kitsiou Melina, Purk Lisa, Gutierrez-Merino Jorge, Karatzas Kimon Andreas, Klymenko Oleksiy V, Velliou Eirini
School of Chemistry and Chemical Engineering, University of Surrey, Guildford GU2 7XH, UK.
Centre for 3D Models of Health and Disease, Division of Surgery and Interventional Science, University College London, London W1W 7TY, UK.
Foods. 2023 Feb 22;12(5):929. doi: 10.3390/foods12050929.
Concerns regarding the role of antimicrobial resistance (AMR) in disease outbreaks are growing due to the excessive use of antibiotics. Moreover, consumers are demanding food products that are minimally processed and produced in a sustainable way, without the use of chemical preservatives or antibiotics. Grape seed extract (GSE) is isolated from wine industry waste and is an interesting source of natural antimicrobials, especially when aiming to increase sustainable processing. The aim of this study was to obtain a systematic understanding of the microbial inactivation efficacy/potential of GSE against (Gram-positive), and Typhimurium (Gram-negative) in an in vitro model system. More specifically, for , the effects of the initial inoculum concentration, bacterial growth phase and absence of the environmental stress response regulon (SigB) on the GSE microbial inactivation potential were investigated. In general, GSE was found to be highly effective at inactivating , with higher inactivation achieved for higher GSE concentrations and lower initial inoculum levels. Generally, stationary phase cells were more resistant/tolerant to GSE as compared to exponential phase cells (for the same inoculum level). Additionally, SigB appears to play an important role in the resistance of to GSE. The Gram-negative bacteria under study ( and . Typhimurium) were less susceptible to GSE as compared to . Our findings provide a quantitative and mechanistic understanding of the impact of GSE on the microbial dynamics of foodborne pathogens, assisting in the more systematic design of natural antimicrobial-based strategies for sustainable food safety.
由于抗生素的过度使用，人们对抗菌药物耐药性（AMR）在疾病暴发中所起作用的担忧日益增加。此外，消费者要求食品经过最少程度的加工，并以可持续的方式生产，不使用化学防腐剂或抗生素。葡萄籽提取物（GSE）是从葡萄酒工业废料中分离出来的，是一种有趣的天然抗菌剂来源，特别是在旨在增加可持续加工的情况下。本研究的目的是在体外模型系统中系统地了解GSE对金黄色葡萄球菌（革兰氏阳性菌）、大肠杆菌和鼠伤寒沙门氏菌（革兰氏阴性菌）的微生物灭活效果/潜力。更具体地说，对于金黄色葡萄球菌，研究了初始接种浓度、细菌生长阶段以及环境应激反应调节子（SigB）缺失对GSE微生物灭活潜力的影响。总体而言，发现GSE在灭活金黄色葡萄球菌方面非常有效，GSE浓度越高、初始接种水平越低，灭活效果越好。一般来说，与指数生长期细胞相比（接种水平相同），稳定期细胞对GSE的耐受性更强。此外，SigB似乎在金黄色葡萄球菌对GSE的耐药性中起重要作用。与金黄色葡萄球菌相比，所研究的革兰氏阴性菌（大肠杆菌和鼠伤寒沙门氏菌）对GSE的敏感性较低。我们的研究结果提供了对GSE对食源性病原体微生物动态影响的定量和机制理解，有助于更系统地设计基于天然抗菌剂的可持续食品安全策略。
