Natural antimicrobial

Natural antimicrobials for the minimal processing offoods (ISBN 1 85573 669 1)... 

Research is under way to investigate the potential to develop the natural antimicrobial system present in milk, such as the lysozyme, lactoferrin,... 

Ayala-Zavala and others (2005) tested the effects of different natural antimicrobial volatiles (methyl jasmonate, ethanol, and their combination) on the phytochemical... 

It has been observed that treatment with natural antimicrobial volatiles also affected the antioxidant capacity of fruits (Ayala-Zavala and others 2005). ORAC values of control strawberries changed during storage at 7.5°C (Fig. 11.3, III). However, significant increases in antioxidant capacity values were observed in strawberries treated with methyl jasmonate, methyl jasmonate-ethanol, and ethanol. One explanation for this difference could be associated with differences on total phenol content (Ayala-Zavala and others 2005). 

Ayala-Zavala JF, del-Toro-Sanchez L, Alvarez-Parrilla E, Soto-Valdez H, Martin-Belloso O, Ruiz-Cruz S and Gonzalez-Aguilar GA. 2008b. Natural antimicrobial agents incorporated in active packaging to preserve the quality of fresh fruits and vegetables. Stewart Postharvest Rev 4 1—9. 

Ayala-Zavala JF, Oms-Oliu G, Odriozola-Serrano I, Gonzalez-Aguilar GA, Alvarez-Parrilla E and Martin-Belloso O. 2008c. Bio-preservation of fresh-cut tomatoes using natural antimicrobials. Eur Food Res Technol 226(5) 1047-1055. 

Most of the antibiotics commercially available nowadays are derivatives of natural compounds produced by bacteria or fungi. It is widely accepted that in nature these secondary metabolites can act as weapons for microbial cell defence, inhibiting the growth of competitors. However, it seems that antibiotics have, in nature, more sophisticated and complex functions [1-3]. Many environmental bacteria can not only cope with natural antimicrobial substances but also benefit from their presence. For instance, the use of antibiotics by bacteria as biochemical signals, modulators of metabolic activity or even carbon sources has been demonstrated [1, 2, 4]. In other cases, antibiotics can be tolerated because they have structures similar to the natural substrates of bacterial housekeeping enzymes and thus are inactivated, leading to a natural form of resistance [2]. These are just some... 

Ride, J. P. In Natural Antimicrobial Systems, Part 1. Antimicrobial Systems in Plants and Animals Gould, G. W., Rhodes-Roberts, M. E. Charnley, A. K. Cooper, R. M. Board, R. G., Eds. Bath University Press Bath, 1986 pp 159-75. 

Dillon, V.M. and R.G. Board Natural Antimicrobial Systems and Food Preservation, CAB Internationa], New York. NY, 1994. 

Shamby et al. described a surface finish that consists of a water-insoluble composite of silver bromide nanoparticles and poly(4-vinylpyridinium) salts. Again, silver is released and the quarternary ammonium groups kill on contact [139], Gyomard et al. incorporated the natural antimicrobial peptide gramicidin A into a LbL matrix and were able to show, that the peptide kills Enterococcus faecalis in the surroundings when released and on the surface in immobilized form [140], It is also possible that the antimicrobial a-poly-L-lysine in the LbL layer helped a little. 

Olasupo, N.A., Fitzgerald, D.J., Gasson, M.J., and Narbad, A. (2003) Activity of natural antimicrobial compounds against Escherichia coli and Salmonella enterica serovar Typhimurium. Lett. Appl. Microbiol. 36,448 451. 

Stadhouders, J. and Beumer, R.R. 1994. Actual and potential applications of the natural antimicrobial agents of milk in the dairy industry. In Indigenous Antimicrobial Agents of milk—Recent Developments , pp. 175-197, IDF Special Issue 9404. 

Hinokitiol is a tropolone type natural compound isolated from the wood of Chymacyparis taiwanesis. The compound has been utilized as a natural antimicrobial agent in hair tonics, toothpastes, cosmetics and food supplements. Hinokitiol was evaluated on five different arachidonic acid metabolic pathways for the mechanism of action of anti-inflammatory effects. It has been found to be a potent inhibitor with IC50 values of 0.1 pM against platelet-type 12-LOX and 50 pM against leukocyte-type 12-LOX. It also inhibited soybean 5-LOX enzyme (IC50 = 17 pM). However, hinokitiol had almost no effects on COX-1 and COX-2 enzymes. Similar inhibition profiles were also observed on synthetic tropolone derivatives [168]. 

Gould, G.W. (1996) Industry perspectives on the use of natural antimicrobials and inhibitors for food applications. journal of Food Protection (suppl.), 82-86. 

The trend away from "chemical preservatives, such as sulfite, has expanded interest in enzymes as natural antimicrobials (preservatives.) The situation has been exacerbated by the modern sanitary practices that eliminate large numbers of harmless microflora that, when present, inhibit the growth of more fastidious but dangerous organisms, such as Salmonella and Yersinia (55-56). 

Bjork, L. 1986 "The Lactoperoxidase System" in FEMS Symposium Nbr 35— Natural Antimicrobial Systems edited by Gould, G.W., Rhodes, M.E., Charnley, A.K., Cooper, R.M., and Board, R.G., Bath University Press, Bath, U.K. pages 297-308... 

Recently, it has been demonstrated that medicinal plants contain MDR pump inhibitors that actually enhance the activity of their own natural antimicrobial compounds. Plant amphipathic cations, such as berberine, have been shown to be good MDR substrates. Recent research has shown that in addition to berberine, Berberis species produce 5 -methoxyhydnocarpin-D, Fig. 10, an MDR inhibitor that enhances the action of this compound. In addition, isoflavones isolated Ifom Lupinus argenteus were found to enhance the antibacterial activity of a-linolenic acid, also found in the same plant [99]. 

Roller, S. 1995. The quest for natural antimicrobials as novel means of food preservation Status report on a European research project. International Biodeterioration Biodegradation 36 333-345. 

Davidson, P.M. 2001. Chemical preservatives and natural antimicrobial compounds. In M.P. Doyle, L.R. Beuchat, and T.J. Montville (Eds.), Food Microbiology—Fundamentals and Frontiers 2nd ed., pp 593-627. Washington, DC American Society for Microbiology. 

Lactic acid Not naturally in food, formed during fermentation Abundant in fermented food Natural antimicrobial Alakomi et al. 2000 Barbosa-Canovas et al. 2003... 

The basic types of antinucrobial food packaging films are outlined and additives used in antimicrobial materials are discussed, with particular reference to potassium soibate, nisin, imazalil, allyl isothiocyanate and triclosan. The production of antimicrobial films by modification of the polymer chain itself is also mentioned and the natural antimicrobial activity of chitosan is considered. 17 refs. 

CHEMILUMINESCENT ANALYSIS OF HYDROGEN PEROXIDE GENERATION FROM NATURAL ANTIMICROBIAL MATERIALS... 

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