Antimicrobial activity of anthraquinone compounds of emodine type has been reported by many authors. These compounds are found in Vismia laurentii (Clusiaceae), a plant used in traditional ...pharmacopoeia for treatment of microbial infections among others affections. The continuous identification of new compounds has raised the problem of the relation between the structure and antimicrobial properties.
The yeast growth kinetics parameters were not influenced by the pH variation as it was the case for the other tested bacteria. Fungicidal activities were noted for all molecules while only few of them had bactericidal activities, mostly on Gram positive bacteria. Mathematical model establishing a quantitative relationship between physicochemical properties of molecules and their fungicidal activities were obtained for Candida albicans and showed that physicochemical properties impacting on antifungal activity were polarizability, partition coefficient, molecular weight and hydrogen bond acceptor.
This work demonstrated that the presence of a long aliphatic chain methoxy group substituted in position two of the emodine structure increased the antibacterial properties of the studied compounds. Moreover this antimicrobial property depends on the pH of the environment, and specifically on the polarizability and number of hydrogen bond acceptors of the compound.
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Dostopno za:
DOBA, IZUM, KILJ, NUK, PILJ, PNG, SAZU, SIK, UILJ, UKNU, UL, UM, UPUK
•Cell wall polysaccharides of cassava roots are cellulose, galactan rich pectins and xyloglucans.•Retting deeply reduced galactose and galacturonic acid contents in cassava root cell walls.•Enzyme ...profiling and immuno-labelling revealed that 1,4 linked d-galactans are degraded during retting.•Endo-galactanase is likely a major enzymatic activity involved in the retting process.
Retting is an important step in traditional cassava processing that involves tissue softening of the roots to transform the cassava into flour and various food products. The tissue softening that occurs during retting was attributed to the degradation of cell wall pectins through the action of pectin-methylesterase and pectate-lyase that possibly originated from a microbial source or the cassava plant itself. Changes in cell wall composition were investigated during retting using chemical analysis, specific glycanase degradation and immuno-labelling of cell wall polysaccharides. Pectic 1,4-β-d-galactan was the main cell wall polysaccharide affected during the retting of cassava roots. This result suggested that better control of pectic galactan degradation and a better understanding of the degradation mechanism by endogenous endo-galactanase and/or exogenous microbial enzymes might contribute to improve the texture properties of cassava products.
Many recent pandemics have been recognized as zoonotic viral diseases. While their origins remain frequently unknown, environmental contamination may play an important role in emergence. Thus, being ...able to describe the viral diversity in environmental samples contributes to understand the key issues in zoonotic transmission. This work describes the use of a metagenomic approach to assess the diversity of eukaryotic RNA viruses in river clams and identify sequences from human or potentially zoonotic viruses. Clam samples collected over 2years were first screened for the presence of norovirus to verify human contamination. Selected samples were analyzed using metagenomics, including a capture of sequences from viral families infecting vertebrates (VirCapSeq-VERT) before Illumina NovaSeq sequencing. The bioinformatics analysis included pooling of data from triplicates, quality filtering, elimination of bacterial and host sequences, and a deduplication step before
assembly. After taxonomic assignment, the viral fraction represented 0.8-15% of reads with most sequences (68-87%) remaining un-assigned. Yet, several mammalian RNA viruses were identified. Contigs identified as belonging to the
were the most abundant, with some nearly complete genomes of bastrovirus identified.
sequences were related to strains infecting bats, and few others to strains infecting humans or other hosts.
sequences were mostly related to strains detected in sponge samples but also strains from swine samples. For
and
, most of identified sequences were related to strains infecting bats, with few sequences close to human norovirus, picornavirus, and genogroup V hepatitis A virus. Despite a need to improve the sensitivity of our method, this study describes a large diversity of RNA virus sequences from clam samples. To describe all viral contaminants in this type of food, and being able to identify the host infected by viral sequences detected, may help to understand some zoonotic transmission events and alert health authorities of possible emergence.
Mild thermal treatment in combination with natural antimicrobials has been described as an alternative to conventional pasteurization to ensure fruit juices safety. However, to the best of our ...knowledge, no study has been undertaken to evaluate what could be its effect on their color and nutritional value. This study therefore aimed at assessing how a low thermal pasteurization in combination with carvacrol could affect these parameters, with orange, pineapple, and watermelon juices as selected fruit juices. The experimental design used had levels ranging from 50 to 90°C, 0 to 60 μl/L, and 0 to 40 min for temperature, concentration of carvacrol supplemented, and treatment length, respectively. The only supplementation of fruit juices with carvacrol did not affect their color. In comparison with high thermal pasteurization (>70°C), a combined treatment at mild temperatures (50–70°C) better preserved their color, antioxidant capacity (AOC), and vitamin C content, and increased their total phenolic content (TPC). Globally, carvacrol supplementation had a positive impact on the TPC of thermally treated juices and increased the AOC of treated watermelon juice, which was the lowest of the three fruit juices. Mild heat treatment in combination with natural antimicrobials like carvacrol is therefore an alternative to limit the negative effects of conventional pasteurization on fruit juices quality.
(i) In comparison with high thermal pasteurization (>70°C), a treatment at mild temperatures (50–70°C) in combination with carvacrol better preserved fruit juices’ quality. (ii) This hurdle technology process described in previous studies as a way of ensuring fruit juices’ safety is definitely a firm alternative to conventional pasteurization.
Mild heat treatment of fruit juices in combination with natural aroma compounds has been reported as an alternative to conventional pasteurization to better preserve their nutritional value. However, ...its antimicrobial efficiency varies from one juice to another. This study aims at developing a secondary predictive model of microbial inactivation scale during such combined process. Carvacrol was used as aroma compound and acid-adapted L. monocytogenes as target microorganism. The inactivation kinetics of this bacteria were followed in simulated fruit juices using a Central Composite Design with pH (2-6), °Brix (0–24), temperature (55–65 °C), and carvacrol concentration (0–60 μL/L) as independent variables. Curves were fitted to the Weibull inactivation model, and data collected used to generate two predictive models of the inactivation scale parameter through multiple regression analysis following an empirical and a mechanistic (based on Gamma concept) approach. The best of the two models was then validated using real fruit (orange, pineapple, and watermelon) juices. The empirical model where only the four variables tested were considered showed a lower statistical performance compared to the mechanistic model where octanol-water partition coefficient (Ko/w) and vapour pressure (Vp) of carvacrol at the treatment temperature were integrated (R2 0.6 and 0.9; Accuracy factor 1.5 and 1.3; Sum of Squared Error 3.6 and 1.1, respectively). No significant difference was observed between inactivation scale values obtained with real juices and the predicted values calculated using this mechanistic model. The Ko/w and Vp of the aroma compound used are key parameters that determine the efficiency of the above-described combined treatment.
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pH and Brix of fruit juices determine L. monocytogenes mild heat inactivation.Carvacrol supplementation enhances mild heat inactivation of Listeria monocytogenes.This carvacrol effect is determined by its partition coefficient and vapour pressure.Consideration of these two physicochemical parameters increases model prediction.
Typhoid fever treatment remains a challenge in endemic countries. Detarium microcarpum is traditionally used to manage typhoid.
The study aims to explore the efficacy of hydroethanolic extract of ...Detarium microcarpum root bark in rats infected with salmonella.
The phytochemical profile of the extract was obtained by UHPLC-MS analysis in an attempt of standardization. The in vitro antimicrobial activity was determined using broth dilution method. Salmonella infection was induced by oral administration of S. thyphimurium to immunosuppressed rats. Infected rats were then treated 2 h later with the extract (75, 150 and 300 mg/kg), distilled water (normal and salmonella control) and ciprofloxacin (8 mg/kg) for control. Body weight was monitored and stools were cultured to determine the number of colony-forming units. At the end of treatment, animals were sacrificed, blood and organs were collected for hematological, biochemical and histopathological analyses.
Detarium microcarpum extract as well as the isolated compound (rhinocerotinoic acid) exhibited good antimicrobial activity in vitro with bacteriostatic effects. The plant extract significantly (p < 0.05) inhibited the bacterial development in infected animals with an effective dose (ED50) of 75 mg/kg. In addition, the extract prevented body weight loss, hematological, biochemical and histopathological damages in treated rats.
Detarium microcarpum extract possesses antisalmonella properties justifying its traditional use for the typhoid fever management.
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Past research on the association of natural antimicrobials and low temperatures for fruit juices pasteurization has not targeted acid‐adapted strains which are yet the most relevant strains in these ...products. We found that previously acid‐adapted Escherichia coli ATCC 25922 cells exhibited an increase of their resistance to thermal inactivation at 55 °C for 5 min both in the presence and absence of carvacrol (30 µL/L). The inactivation of E. coli was more intense in pineapple (pH 3.25) and orange (pH 3.61) juice, than in watermelon juice (pH 5.4). Supplementation of juices with carvacrol decreased the survival of both acid‐adapted and non‐adapted bacterial cells. Our results suggest that the supplementation of fruit juices with natural antimicrobials, such as carvacrol, may contribute to counteract the mild thermal tolerance developed by acid‐adapted bacteria. Given the different properties of fruit juices, such combined treatments need to be developed specifically for each fruit product.
Practical applications
Supplementation of fruit juices with natural antimicrobials has been described to increase the efficiency of microbial mild thermal inactivation treatments. However, its effect on the thermal resistance of acid‐adapted cells has not previously been addressed. We observed that acid adaptation enhances mild thermal tolerance. Our results suggest that natural antimicrobials can effectively counteract the mild thermal tolerance of acid‐adapted cells. The combination of mild temperature treatments and natural antimicrobials is a firm alternative to conventional pasteurization to ensure the safety of fruit juices without affecting their nutritional properties. Moreover, this combined strategy does not require expensive novel technologies or high energy consumption.
African swine fever (ASF) is a highly lethal haemorrhagic disease in domestic and wild swine that has acquired great importance in sub-Saharan Africa since 1997. ASF was first reported in Cameroon in ...1982 and was detected only in Southern Cameroon (South, West, East, Northwest, Southwest, Littoral, and Centre regions) until February 2010 when suspected ASF outbreaks were reported in the North and Far North regions. We investigated those outbreaks by analysing samples that were collected from sick pigs between 2010 and 2018. We confirmed 428 positive samples by ELISA and real-time PCR and molecularly characterized 48 representative isolates. All the identified virus isolates were classified as ASFV genotype I based on the partial B646L gene (C-terminal end of VP72 gene) and the full E183L gene encoding p54 protein analysis. Furthermore, analysis of the central variable region (CVR) within the B602L gene demonstrated that there were 3 different variants of ASFV genotype I, with 19, 20, and 21 tetrameric tandem repeat sequences (TRSs), that were involved in the 2010–2018 outbreaks in Cameroon. Among them, only variant A (19 TRSs) was identical to the Cam/82 isolate found in the country during the first outbreaks in 1981–1982. This study demonstrated that the three variants of ASFV isolates involved in these outbreaks were similar to those of neighbouring countries, suggesting a movement of ASFV strains across borders. Designing common control measures in affected regions and providing a compensation programme for farmers will help reduce the incidence and spread of this disease.
In this study, a risk assessment on Vibrio parahaemolyticus infections was carried out in order to estimate the likelihood of gastroenteritis for Cameroonians after consumption of roasted shrimp ...(Penaeus monodon). The Codex Alimentarius Commission framework was used in this study. Based on the distribution of total V. parahaemolyticus in shrimp and literature information indicating that nonhaemolysing carrier strains could be pathogenic to humans, the cooking, and consumption patterns, the daily exposure level generated in this study, and the dose-response model from other studies, the infectious risk was evaluated and quantified by the Monte Carlo simulation. This simulation was realized based on 10,000 iterations using the Model Risk software, version 4.0, in combination with Microsoft Excel. To better quantify the exposure of consumers and the resulting risk of infection, several scenarios reflecting the minimal, average, and maximal exposures were undertaken. According to the results, the 90% confidence intervals for minimum and maximum exposures ranged from 15 to 24 colony-forming units per day (cells/day) and from 160 to 228 cells/day, respectively. Based on the modal scenario, 90% of the population consuming this shrimp is exposed to V. parahaemolyticus loads ranging from 74 to 110 cells/day, indicating a risk of infection ranging from 1.2 to 1.8 cases per million of consumption. The estimated number of annual disease cases based on annual production is between 1 and 10 cases. This reflects a relatively low risk of infection for roasted shrimp. Good hygiene practices during handling, cooking, and storage may help reduce the actual risk.
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