期刊
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
卷 96, 期 13, 页码 4531-4535出版社
WILEY
DOI: 10.1002/jsfa.7669
关键词
resveratrol; Listeria monocytogenes; planktonic cells; biofilm; food models
资金
- FEDER funds through the POCI - COMPETE 2020 - Operational Programme Competitiveness and Internationalisation in Axis I - Strengthening research, technological development and innovation [POCI-01-0145-FEDER-007491]
- National Funds by FCT - Foundation for Science and Technology [UID/Multi/00709/2013]
- Programa Operacional Regional do Centro QREN (Mais Centro program) [CENTRO-07-5-124-FEDER-002014]
- Fundação para a Ciência e a Tecnologia [UID/Multi/00709/2013] Funding Source: FCT
BACKGROUND: Resveratrol (3,5,4'-trihydroxy-trans-stilbene) is a natural phytoalexin synthesized by plants in response to stress. This compound has several beneficial documented properties, namely anti-inflammatory, antioxidant, neuroprotective and antimicrobial activities. In this study the antimicrobial activity of resveratrol against Listeria monocytogenes and Listeria innocua was investigated. RESULTS: Resveratrol had a minimum inhibitory concentration of 200 mu g mL(-1) for the tested strains, with time-kill curves demonstrating bacteriostatic activity. Inhibition of biofilm formation was also assessed, with resveratrol strongly inhibiting biofilm formation by both species even at subinhibitory concentrations. Overall, resveratrol showed antimicrobial properties on planktonic cells and on biofilm formation ability. Considering the potential use of resveratrol as a food preservative, the antimicrobial efficacy of resveratrol in food was studied in milk, lettuce leaf model and chicken juice. Resveratrol retained greater efficacy in both lettuce leaf model and chicken juice, but milk had a negative impact on its antilisterial activity, indicating a possible reduction of resveratrol availability in milk. CONCLUSION: This study reinforces resveratrol as an antimicrobial agent, pointing out its antibiofilm activity and its potential use as preservative in some food matrices. (C) 2016 Society of Chemical Industry
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