Antimicrobial effects of carnosic acid, kaempferol and luteolin on biogenic amine production by spoilage and food-borne pathogenic bacteria

ÖZKÜTÜK, ALİ

doi:10.1016/j.fbio.2022.101588

Antimicrobial effects of carnosic acid, kaempferol and luteolin on biogenic amine production by spoilage and food-borne pathogenic bacteria

Atıf İçin Kopyala

ÖZKÜTÜK A. S.

FOOD BIOSCIENCE, cilt.46, 2022 (SCI-Expanded)

Yayın Türü: Makale / Tam Makale
Cilt numarası: 46
Basım Tarihi: 2022
Doi Numarası: 10.1016/j.fbio.2022.101588
Dergi Adı: FOOD BIOSCIENCE
Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Food Science & Technology Abstracts, INSPEC
Anahtar Kelimeler: Carnosic acid, Kaempferol, Luteolin, Biogenic amine, Food-borne pathogens, ROSEMARY ROSMARINUS-OFFICINALIS, PHENOLIC-COMPOUNDS, PLANT-EXTRACTS, ANTIOXIDANT, FLAVONOIDS, COMBINATIONS, DITERPENES, GROWTH
Çukurova Üniversitesi Adresli: Evet

Özet

Antimicrobial effects of carnosic acid, kaempferol and luteolin on biogenic amine (BA) production by five spoilage (Photobacterium damselae, Proteus mirabilis, Enterobacter cloacea, Pseudomonas luteola and Serratia liq-uefaciens) and five food-borne pathogenic bacteria (Staphylococcus aureus ATCC29213, Enterococcus faecalis ATCC29212, Escherichia coli ATCC25922, Salmonella Paratyphi A NCTC13 and Yersinia enterocolitica NCTC 11175) were investigated. The formation of ammonia (AMN), trimethylamine (TMA) and BAs by all bacterial strains were observed using ornithine decarboxylase broth. BAs, AMN, and TMA were determined by using high performance liquid chromatography (HPLC) method. The results showed that significant differences were observed (P & LE; 0.05) in formation among spoilage and also food-borne bacteria. The impact of phenolic com-pounds on AMN, TMA and BAs production was dependent on bacterial strains. When total amount of cadaverine (CAD), putrescine (PUT), histamine (HIS) and tyramine (TYR) was considered, the phenolic compounds pre-sented antimicrobial activity against fish spoliage bacteria and food-borne pathogens following the order; kaempferol > carnosic acid > luteolin. These phenolics have potential to be used as food preservatives.