Antimicrobial activity of the metals and metal oxide nanoparticles

In this study, the antibacterial activity and mechanism of action of chlorogenic acid against bacteria were assessed. The data from minimum inhibitory concentration (MIC) values showed that chlorogenic acid effectively inhibited the growth of all tested bacterial pathogens, and the MIC values were ranging from 20 to 80 μg/mL. An investigation into action mode of chlorogenic acid against the pathogen indicated that chlorogenic acid significantly increased the outer and plasma membrane permeability, resulting in the loss of the barrier function, even inducing slight leakage of nucleotide. The leakage of cytoplasmic contents was also observed by electron micrographs. These results supported our hypothesis that chlorogenic acid bound to the outer membrane, disrupted the membrane, exhausted the intracellular potential, and released cytoplasm macromolecules, which led to cell death.

Antibacterial activity and mechanism of action of chlorogenic acid.

Phytochemicals for human disease: An update on plant-derived compounds antibacterial activity

Edible films and coatings in seafood preservation: A review.

Oxidative processes and meat spoilage bacteria are major contributors to decreasing the shelf-life of meat and meat products. Oxidative processes occur during processing, storage, and light exposure, lowering the nutritional and sensory value and acceptability of meat and generating toxic compounds for humans. Polyphenols inhibit oxidative processes in 3 ways: as reactive species scavengers, lipoxygenase inhibitors, and reducing agents for metmyoglobin. Thus, polyphenols are candidate antioxidants for meat and meat products. The cross-contamination of meat with spoilage and pathogenic microorganisms can occur in production lines and result in economic losses. The ability of polyphenols to interact with bacterial cell wall components and the bacterial cell membrane can prevent and control biofilm formation, as well as inhibit microbial enzymes, interfere in protein regulation, and deprive bacterial cell enzymes of substrates and metal ions. Thus, polyphenols are candidate antimicrobial agents for use with meat and meat products. Commercially available polyphenols can decrease primary and secondary lipid peroxidation levels, inhibit lipoxygenase activity, improve meat color stability, minimize the degradation of salt-soluble myofibrillar protein and sulfhydryl groups, and retard bacterial growth. Further studies are now needed to clarify the synergistic/antagonistic action of various polyphenols, and to identify the best polyphenol classes, concentrations, and conditions of use.

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1541-4337.12298

Plant Polyphenols as Antioxidant and Antibacterial Agents for Shelf-Life Extension of Meat and Meat Products: Classification, Structures, Sources, and Action Mechanisms

Tea polyphenols inhibit Pseudomonas aeruginosa through damage to the cell membrane.

The interaction of starch-gums and their effect on gel properties and protein conformation of silver carp surimi

Physicochemical responses and quality changes of red sea bream (Pagrosomus major) to gum arabic coating enriched with ergothioneine treatment during refrigerated storage.

The effects of high-pressure processing (HPP) on gel properties and water properties of Nemipterus virgatus (N. virgatus) surimi gel, the correlation among spin–spin relaxation time (T2), water holding capacity (WHC) and gel properties were studied. The results show that breaking force, breaking displacement, rupture work and WHC of surimi gels increased and then decreased significantly as the pressure increased, and reached the maximum values at 400 MPa, larger than that from 0.1 MPa and heat-set samples. It was noteworthy that cooking loss, spin–spin relaxation time (T2), solubility and myosin heavy chain (MHC) bands intensity of N. virgatus surimi gel decreased and then increased significantly as the pressure increased, lower than that from 0.1 MPa and heat-set samples, and reached the minimum values at 400 MPa. In addition, a denser network structure of N. virgatus surimi gel was achieved at 400 MPa. It indicated that high pressure of 400 MPa not only contributed to WHC improvement of N. virgatus surimi gels, decreased cooking loss and solubility, but also forming a denser, micromesh-like, more uniform, and hierarchical 3D network structure via cross-linking of MHC. This structure resulted in the increase in WHC and improvement of gel properties.

Changes in gel properties and water properties of Nemipterus virgatus surimi gel induced by high-pressure processing

Identification, taste characteristics and molecular docking study of novel umami peptides derived from the aqueous extract of the clam meretrix meretrix Linnaeus

Shumin Yi

Papers

Tea polyphenols inhibit Pseudomonas aeruginosa through damage to the cell membrane.

The interaction of starch-gums and their effect on gel properties and protein conformation of silver carp surimi

Physicochemical responses and quality changes of red sea bream (Pagrosomus major) to gum arabic coating enriched with ergothioneine treatment during refrigerated storage.

Changes in gel properties and water properties of Nemipterus virgatus surimi gel induced by high-pressure processing

Identification, taste characteristics and molecular docking study of novel umami peptides derived from the aqueous extract of the clam meretrix meretrix Linnaeus