Effect of alpha-cyclodextrin-cinnamic acid inclusion complexes on populations of Escherichia coli O157:H7 and Salmonella enterica in fruit juices.
Identifieur interne : 000825 ( PubMed/Checkpoint ); précédent : 000824; suivant : 000826Effect of alpha-cyclodextrin-cinnamic acid inclusion complexes on populations of Escherichia coli O157:H7 and Salmonella enterica in fruit juices.
Auteurs : Vy T. Truong [États-Unis] ; Renee R. Boyer ; Julie M. Mckinney ; Sean F. O'Keefe ; Robert C. WilliamsSource :
- Journal of food protection [ 0362-028X ] ; 2010.
English descriptors
- KwdEn :
- Anti-Bacterial Agents (pharmacology), Beverages (analysis), Beverages (microbiology), Cinnamates (pharmacology), Citrus sinensis (microbiology), Colony Count, Microbial, Consumer Product Safety, Escherichia coli O157 (drug effects), Escherichia coli O157 (growth & development), Food Handling (methods), Food Microbiology, Food Preservation (methods), Fruit (microbiology), Humans, Hydrogen-Ion Concentration, Malus (microbiology), Salmonella enterica (drug effects), Salmonella enterica (growth & development), Temperature, Time Factors, alpha-Cyclodextrins (pharmacology).
- MESH :
- chemical , pharmacology : Anti-Bacterial Agents, Cinnamates, alpha-Cyclodextrins.
- analysis : Beverages.
- drug effects : Escherichia coli O157, Salmonella enterica.
- growth & development : Escherichia coli O157, Salmonella enterica.
- methods : Food Handling, Food Preservation.
- microbiology : Beverages, Citrus sinensis, Fruit, Malus.
- Colony Count, Microbial, Consumer Product Safety, Food Microbiology, Humans, Hydrogen-Ion Concentration, Temperature, Time Factors.
Abstract
Cinnamic acid (CA), a naturally occurring organic acid found in fruits and spices, has antimicrobial activity against spoilage and pathogenic bacteria, but low aqueous solubility limits its use. The purpose of this study was to determine the effectiveness of solubility-enhancing alpha-cyclodextrin-CA inclusion complexes against Escherichia coli O157:H7 and Salmonella enterica serovars suspended in apple cider or orange juice at two different incubation temperatures (4 and 26 degrees Celsius). Two concentrations (400 and 1,000 mg/liter) of alpha-cyclodextrin-CA inclusion complex were aseptically added to apple cider inoculated with E. coli O157:H7 (7 log CFU/ml) and orange juice inoculated with a cocktail of six Salmonella enterica serovars (7 log CFU/ml). Samples were extracted at 0 min, at 2 min, and at 24-h intervals for 7 days, serially diluted in 0.1 % peptone, spread plated in duplicate onto tryptic soy agar, and incubated at 35 degrees Celsius for 24 h. Populations of E. coli O157:H7 in apple cider were significantly reduced (P < or = 0.05) during the 7-day sampling period in all solutions regardless of temperature. Compared with the controls, populations were significantly reduced by the addition of 400 and 1,000 mg/liter inclusion complex, but reductions were not significantly different (P > or = 0.05) between the two treatment groups (400 and 1,000 mg/liter). Salmonella was significantly reduced in all solutions regardless of temperature. There were significant differences between the control and each inclusion complex concentration at 4 and 26 degrees Celsius. Coupled with additional processing steps, alpha-cyclodextrin-CA inclusion complexes may provide an alternative to traditional heat processes.
PubMed: 20051210
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<record><TEI><teiHeader><fileDesc><titleStmt><title xml:lang="en">Effect of alpha-cyclodextrin-cinnamic acid inclusion complexes on populations of Escherichia coli O157:H7 and Salmonella enterica in fruit juices.</title><author><name sortKey="Truong, Vy T" sort="Truong, Vy T" uniqKey="Truong V" first="Vy T" last="Truong">Vy T. Truong</name><affiliation wicri:level="1"><nlm:affiliation>Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, Virginia 24061, USA.</nlm:affiliation><country xml:lang="fr">États-Unis</country><wicri:regionArea>Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, Virginia 24061</wicri:regionArea><wicri:noRegion>Virginia 24061</wicri:noRegion></affiliation></author><author><name sortKey="Boyer, Renee R" sort="Boyer, Renee R" uniqKey="Boyer R" first="Renee R" last="Boyer">Renee R. Boyer</name></author><author><name sortKey="Mckinney, Julie M" sort="Mckinney, Julie M" uniqKey="Mckinney J" first="Julie M" last="Mckinney">Julie M. Mckinney</name></author><author><name sortKey="O Keefe, Sean F" sort="O Keefe, Sean F" uniqKey="O Keefe S" first="Sean F" last="O'Keefe">Sean F. O'Keefe</name></author><author><name sortKey="Williams, Robert C" sort="Williams, Robert C" uniqKey="Williams R" first="Robert C" last="Williams">Robert C. Williams</name></author></titleStmt><publicationStmt><idno type="wicri:source">PubMed</idno><date when="2010">2010</date><idno type="RBID">pubmed:20051210</idno><idno type="pmid">20051210</idno><idno type="wicri:Area/PubMed/Corpus">000892</idno><idno type="wicri:Area/PubMed/Curation">000892</idno><idno type="wicri:Area/PubMed/Checkpoint">000892</idno></publicationStmt><sourceDesc><biblStruct><analytic><title xml:lang="en">Effect of alpha-cyclodextrin-cinnamic acid inclusion complexes on populations of Escherichia coli O157:H7 and Salmonella enterica in fruit juices.</title><author><name sortKey="Truong, Vy T" sort="Truong, Vy T" uniqKey="Truong V" first="Vy T" last="Truong">Vy T. Truong</name><affiliation wicri:level="1"><nlm:affiliation>Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, Virginia 24061, USA.</nlm:affiliation><country xml:lang="fr">États-Unis</country><wicri:regionArea>Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, Virginia 24061</wicri:regionArea><wicri:noRegion>Virginia 24061</wicri:noRegion></affiliation></author><author><name sortKey="Boyer, Renee R" sort="Boyer, Renee R" uniqKey="Boyer R" first="Renee R" last="Boyer">Renee R. Boyer</name></author><author><name sortKey="Mckinney, Julie M" sort="Mckinney, Julie M" uniqKey="Mckinney J" first="Julie M" last="Mckinney">Julie M. Mckinney</name></author><author><name sortKey="O Keefe, Sean F" sort="O Keefe, Sean F" uniqKey="O Keefe S" first="Sean F" last="O'Keefe">Sean F. O'Keefe</name></author><author><name sortKey="Williams, Robert C" sort="Williams, Robert C" uniqKey="Williams R" first="Robert C" last="Williams">Robert C. Williams</name></author></analytic><series><title level="j">Journal of food protection</title><idno type="ISSN">0362-028X</idno><imprint><date when="2010" type="published">2010</date></imprint></series></biblStruct></sourceDesc></fileDesc><profileDesc><textClass><keywords scheme="KwdEn" xml:lang="en"><term>Anti-Bacterial Agents (pharmacology)</term><term>Beverages (analysis)</term><term>Beverages (microbiology)</term><term>Cinnamates (pharmacology)</term><term>Citrus sinensis (microbiology)</term><term>Colony Count, Microbial</term><term>Consumer Product Safety</term><term>Escherichia coli O157 (drug effects)</term><term>Escherichia coli O157 (growth & development)</term><term>Food Handling (methods)</term><term>Food Microbiology</term><term>Food Preservation (methods)</term><term>Fruit (microbiology)</term><term>Humans</term><term>Hydrogen-Ion Concentration</term><term>Malus (microbiology)</term><term>Salmonella enterica (drug effects)</term><term>Salmonella enterica (growth & development)</term><term>Temperature</term><term>Time Factors</term><term>alpha-Cyclodextrins (pharmacology)</term></keywords><keywords scheme="MESH" type="chemical" qualifier="pharmacology" xml:lang="en"><term>Anti-Bacterial Agents</term><term>Cinnamates</term><term>alpha-Cyclodextrins</term></keywords><keywords scheme="MESH" qualifier="analysis" xml:lang="en"><term>Beverages</term></keywords><keywords scheme="MESH" qualifier="drug effects" xml:lang="en"><term>Escherichia coli O157</term><term>Salmonella enterica</term></keywords><keywords scheme="MESH" qualifier="growth & development" xml:lang="en"><term>Escherichia coli O157</term><term>Salmonella enterica</term></keywords><keywords scheme="MESH" qualifier="methods" xml:lang="en"><term>Food Handling</term><term>Food Preservation</term></keywords><keywords scheme="MESH" qualifier="microbiology" xml:lang="en"><term>Beverages</term><term>Citrus sinensis</term><term>Fruit</term><term>Malus</term></keywords><keywords scheme="MESH" xml:lang="en"><term>Colony Count, Microbial</term><term>Consumer Product Safety</term><term>Food Microbiology</term><term>Humans</term><term>Hydrogen-Ion Concentration</term><term>Temperature</term><term>Time Factors</term></keywords></textClass></profileDesc></teiHeader><front><div type="abstract" xml:lang="en">Cinnamic acid (CA), a naturally occurring organic acid found in fruits and spices, has antimicrobial activity against spoilage and pathogenic bacteria, but low aqueous solubility limits its use. The purpose of this study was to determine the effectiveness of solubility-enhancing alpha-cyclodextrin-CA inclusion complexes against Escherichia coli O157:H7 and Salmonella enterica serovars suspended in apple cider or orange juice at two different incubation temperatures (4 and 26 degrees Celsius). Two concentrations (400 and 1,000 mg/liter) of alpha-cyclodextrin-CA inclusion complex were aseptically added to apple cider inoculated with E. coli O157:H7 (7 log CFU/ml) and orange juice inoculated with a cocktail of six Salmonella enterica serovars (7 log CFU/ml). Samples were extracted at 0 min, at 2 min, and at 24-h intervals for 7 days, serially diluted in 0.1 % peptone, spread plated in duplicate onto tryptic soy agar, and incubated at 35 degrees Celsius for 24 h. Populations of E. coli O157:H7 in apple cider were significantly reduced (P < or = 0.05) during the 7-day sampling period in all solutions regardless of temperature. Compared with the controls, populations were significantly reduced by the addition of 400 and 1,000 mg/liter inclusion complex, but reductions were not significantly different (P > or = 0.05) between the two treatment groups (400 and 1,000 mg/liter). Salmonella was significantly reduced in all solutions regardless of temperature. There were significant differences between the control and each inclusion complex concentration at 4 and 26 degrees Celsius. Coupled with additional processing steps, alpha-cyclodextrin-CA inclusion complexes may provide an alternative to traditional heat processes.</div></front></TEI><pubmed><MedlineCitation Status="MEDLINE" Owner="NLM"><PMID Version="1">20051210</PMID><DateCreated><Year>2010</Year><Month>1</Month><Day>6</Day></DateCreated><DateCompleted><Year>2010</Year><Month>03</Month><Day>09</Day></DateCompleted><DateRevised><Year>2012</Year><Month>11</Month><Day>15</Day></DateRevised><Article PubModel="Print"><Journal><ISSN IssnType="Print">0362-028X</ISSN><JournalIssue CitedMedium="Print"><Volume>73</Volume><Issue>1</Issue><PubDate><Year>2010</Year><Month>Jan</Month></PubDate></JournalIssue><Title>Journal of food protection</Title><ISOAbbreviation>J. Food Prot.</ISOAbbreviation></Journal><ArticleTitle>Effect of alpha-cyclodextrin-cinnamic acid inclusion complexes on populations of Escherichia coli O157:H7 and Salmonella enterica in fruit juices.</ArticleTitle><Pagination><MedlinePgn>92-6</MedlinePgn></Pagination><Abstract><AbstractText>Cinnamic acid (CA), a naturally occurring organic acid found in fruits and spices, has antimicrobial activity against spoilage and pathogenic bacteria, but low aqueous solubility limits its use. The purpose of this study was to determine the effectiveness of solubility-enhancing alpha-cyclodextrin-CA inclusion complexes against Escherichia coli O157:H7 and Salmonella enterica serovars suspended in apple cider or orange juice at two different incubation temperatures (4 and 26 degrees Celsius). Two concentrations (400 and 1,000 mg/liter) of alpha-cyclodextrin-CA inclusion complex were aseptically added to apple cider inoculated with E. coli O157:H7 (7 log CFU/ml) and orange juice inoculated with a cocktail of six Salmonella enterica serovars (7 log CFU/ml). Samples were extracted at 0 min, at 2 min, and at 24-h intervals for 7 days, serially diluted in 0.1 % peptone, spread plated in duplicate onto tryptic soy agar, and incubated at 35 degrees Celsius for 24 h. Populations of E. coli O157:H7 in apple cider were significantly reduced (P < or = 0.05) during the 7-day sampling period in all solutions regardless of temperature. Compared with the controls, populations were significantly reduced by the addition of 400 and 1,000 mg/liter inclusion complex, but reductions were not significantly different (P > or = 0.05) between the two treatment groups (400 and 1,000 mg/liter). Salmonella was significantly reduced in all solutions regardless of temperature. There were significant differences between the control and each inclusion complex concentration at 4 and 26 degrees Celsius. Coupled with additional processing steps, alpha-cyclodextrin-CA inclusion complexes may provide an alternative to traditional heat processes.</AbstractText></Abstract><AuthorList CompleteYN="Y"><Author ValidYN="Y"><LastName>Truong</LastName><ForeName>Vy T</ForeName><Initials>VT</Initials><AffiliationInfo><Affiliation>Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, Virginia 24061, USA.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Boyer</LastName><ForeName>Renee R</ForeName><Initials>RR</Initials></Author><Author ValidYN="Y"><LastName>McKinney</LastName><ForeName>Julie M</ForeName><Initials>JM</Initials></Author><Author ValidYN="Y"><LastName>O'Keefe</LastName><ForeName>Sean F</ForeName><Initials>SF</Initials></Author><Author ValidYN="Y"><LastName>Williams</LastName><ForeName>Robert C</ForeName><Initials>RC</Initials></Author></AuthorList><Language>ENG</Language><PublicationTypeList><PublicationType UI="D016428">Journal Article</PublicationType></PublicationTypeList></Article><MedlineJournalInfo><Country>United States</Country><MedlineTA>J Food Prot</MedlineTA><NlmUniqueID>7703944</NlmUniqueID><ISSNLinking>0362-028X</ISSNLinking></MedlineJournalInfo><ChemicalList><Chemical><RegistryNumber>0</RegistryNumber><NameOfSubstance UI="D000900">Anti-Bacterial Agents</NameOfSubstance></Chemical><Chemical><RegistryNumber>0</RegistryNumber><NameOfSubstance UI="D002934">Cinnamates</NameOfSubstance></Chemical><Chemical><RegistryNumber>0</RegistryNumber><NameOfSubstance UI="D047391">alpha-Cyclodextrins</NameOfSubstance></Chemical><Chemical><RegistryNumber>U14A832J8D</RegistryNumber><NameOfSubstance UI="C029010">cinnamic acid</NameOfSubstance></Chemical></ChemicalList><CitationSubset>IM</CitationSubset><MeshHeadingList><MeshHeading><DescriptorName UI="D000900" MajorTopicYN="N">Anti-Bacterial Agents</DescriptorName><QualifierName UI="Q000494" MajorTopicYN="N">pharmacology</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D001628" MajorTopicYN="N">Beverages</DescriptorName><QualifierName UI="Q000032" MajorTopicYN="N">analysis</QualifierName><QualifierName UI="Q000382" MajorTopicYN="N">microbiology</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D002934" MajorTopicYN="N">Cinnamates</DescriptorName><QualifierName UI="Q000494" MajorTopicYN="Y">pharmacology</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D032084" MajorTopicYN="N">Citrus sinensis</DescriptorName><QualifierName UI="Q000382" MajorTopicYN="N">microbiology</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D015169" MajorTopicYN="N">Colony Count, Microbial</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D003257" MajorTopicYN="N">Consumer Product Safety</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D019453" MajorTopicYN="N">Escherichia coli O157</DescriptorName><QualifierName 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Concentration</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D027845" MajorTopicYN="N">Malus</DescriptorName><QualifierName UI="Q000382" MajorTopicYN="N">microbiology</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D019779" MajorTopicYN="N">Salmonella enterica</DescriptorName><QualifierName UI="Q000187" MajorTopicYN="Y">drug effects</QualifierName><QualifierName UI="Q000254" MajorTopicYN="N">growth & development</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D013696" MajorTopicYN="N">Temperature</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D013997" MajorTopicYN="N">Time Factors</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D047391" MajorTopicYN="N">alpha-Cyclodextrins</DescriptorName><QualifierName UI="Q000494" MajorTopicYN="Y">pharmacology</QualifierName></MeshHeading></MeshHeadingList></MedlineCitation><PubmedData><History><PubMedPubDate PubStatus="entrez"><Year>2010</Year><Month>1</Month><Day>7</Day><Hour>6</Hour><Minute>0</Minute></PubMedPubDate><PubMedPubDate PubStatus="pubmed"><Year>2010</Year><Month>1</Month><Day>7</Day><Hour>6</Hour><Minute>0</Minute></PubMedPubDate><PubMedPubDate PubStatus="medline"><Year>2010</Year><Month>3</Month><Day>10</Day><Hour>6</Hour><Minute>0</Minute></PubMedPubDate></History><PublicationStatus>ppublish</PublicationStatus><ArticleIdList><ArticleId IdType="pubmed">20051210</ArticleId></ArticleIdList></PubmedData></pubmed><affiliations><list><country><li>États-Unis</li></country></list><tree><noCountry><name sortKey="Boyer, Renee R" sort="Boyer, Renee R" uniqKey="Boyer R" first="Renee R" last="Boyer">Renee R. Boyer</name><name sortKey="Mckinney, Julie M" sort="Mckinney, Julie M" uniqKey="Mckinney J" first="Julie M" last="Mckinney">Julie M. Mckinney</name><name sortKey="O Keefe, Sean F" sort="O Keefe, Sean F" uniqKey="O Keefe S" first="Sean F" last="O'Keefe">Sean F. O'Keefe</name><name sortKey="Williams, Robert C" sort="Williams, Robert C" uniqKey="Williams R" first="Robert C" last="Williams">Robert C. Williams</name></noCountry><country name="États-Unis"><noRegion><name sortKey="Truong, Vy T" sort="Truong, Vy T" uniqKey="Truong V" first="Vy T" last="Truong">Vy T. Truong</name></noRegion></country></tree></affiliations></record>Pour manipuler ce document sous Unix (Dilib)
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