Antilisterial activity of broccoli stems (brassica oleracea) by flow cytometry

International Food Research Journal

Volumn 21, Issue 1, 2014, Pages 395-399

  Correa C B ^a,b   Martin, J G P ^c   Alencar, S M ^c   Porto, E ^c  

^a FEDERAL UNIVERSITY OF SERGIPE   (Brazil)

^b INSTITUTO OSWALDO CRUZ   (Brazil)

^c UNIVERSITY OF SÃO PAULO   (Brazil)

Author keywords

Antimicrobials; Broccoli; Cytometry; Listeria monocytogenes; Wastes

Indexed keywords

EID: 84894064144     PISSN: 19854668     EISSN: 22317546     Source Type: Journal    
DOI: None     Document Type: Article

References (26)

1. Ananta, E., Heinz, V. and Knorr, D. 2004. Assessment of high pressure induced damage on Lactobacillus rhamnosus GG by flow cytometry. Food Microbiology 21 (5): 567-577.
2. Anastasiadi, M., Chorianopoulos, N.G., Nychas, G.-J.E. and Haroutounian, S.A. 2008. Antilisterial activities of polyphenol-rich extracts of grapes and vinification byproducts. Journal of Agricultural and Food Chemistry 57(2): 457-463.
3. Ayaz, F.A., Hayirlioglu-Ayaz, S., Alpay-Karaoglu, S., Grúz, J., Valentová, K., Ulrichová, J. and Strnad, M. 2008. Phenolic acid contents of kale (Brassica oleraceae L. var. acephala DC.) extracts and their antioxidant and antibacterial activities. Food Chemistry 107(1): 19-25.
4. Barbuddhe, S.B., Malik, S.V.S., Kumar, J.A., Kalorey, D.R. and Chakraborty, T. 2012. Epidemiology and risk management of listeriosis in India. International Journal of Food Microbiology 154(3): 113-118.
5. Baydar, N.G., özkan, G. and Sagdiç, O. Total phenolic contents and antibacterial activities of grape (Vitis vinifera L.) extracts. 2004. Food Control 15(5): 335-339.
6. Beltrame, P., Beltrame, P.L., Carniti, P., Guardione, D. and Lanzetta, C. 1988. Inhibiting action of chlorophenols on biodegradation of phenol and its correlation with structural properties of inhibitors. Biotechnology and Bioengineering 31(8): 821-828.
7. Burt, S. 2004. Essential oils: their antibacterial properties and potential applications in foods--a review. International Journal of Food Microbiology 94(3): 223-253.
8. Cabral, I.S.R., Oldoni, T.L.C., Prado, A., Bezerra, R.M.N., Alencar, S.M., Ikegaki, M. and Rosalen, P.L. 2009. Composição fenólica, atividade antibacteriana e antioxidante da própolis vermelha brasileira. Química Nova 32: 1523-1527.
9. Chae, M.S., Schraft, H., Truelstrup Hansen, L. and Mackereth, R. 2006. Effects of physicochemical surface characteristics of Listeria monocytogenes strains on attachment to glass. Food Microbiology 23(3): 250-259.
10. Clinical and Laboratory Standards Institute-CLSI. 2007. Performance standards for antimicrobial susceptibility testing, sixteenth informational supplement, document M100-S17.
11. Davidson, P.M., and Branen, A.L. 2005. Food Antimicrobials-An Introduction. In Davidson, P.M., Sofos J.N. and Branen, A.L. (Eds.). Antimicrobials in Food, p. 1-10. Boca Ranton: CRC Press.
12. Golden, M.H., Buchanan, R.L. and Whiting, R.C. 1995. Effect of sodium acetate or sodium propionate with EDTA and ascorbic acid on the inactivation of Listeria monocytogenes. Journal of Food Safety 15(1): 53-65.
13. Harborne, J.B. and Williams, C.A. 2000. Advances in flavonoid research since 1992. Phytochemistry 55(6): 481-504.
14. Jay, J.M. 2005. Microbiologia de Alimentos. 6 ed. 711 p. Porto Alegre: Artmed.
15. Llorach, R., Espin, J.C., Tomas-Barberan, F.A. and Ferreres, F. 2003. Valorization of cauliflower (Brassica oleracea L. var. botrytis) by-products as a source of antioxidant phenolics. Journal of Agriculture and Food Chemistry 51(8): 2181-2187.
16. Luciano, F.B., Hosseinian, F.S., Beta, T. and Holley, R.A. 2008. Effect of free-SH containing compounds on allyl isothiocyanate antimicrobial activity against Escherichia coli O157:H7. Journal of Food Science 73(5): 214-220.
17. Lundén, J., Tolvanen, R. and Korkeala, H. 2004. Human listeriosis outbreaks linked to dairy products in Europe. Journal of Dairy Science 87: E6-E12.
18. Markham, K.R., Mitchell, K.A., Wilkins, A.L., Daldy, J.A. and Lu, Y. 1996. HPLC and GC-MS identification of the major organic constituents in New Zeland propolis. Phytochemistry 42(1): 205-211.
19. Martin, J.G.P., Porto, E., Corrêa, C.B., Alencar, S.M., Gloria, E.M., Cabral, I.S.R. and Aquino, L.M. 2012. Antimicrobial potential and chemical composition of agro-industrial wastes. Journal of Natural Products 5: 27-36.
20. Moreira, A.C., Müller, A.C.A., Pereira, J.N. and Antunes, A.M.D.E.S. 2006. Pharmaceutical patents on plant derived materials in Brazil: Policy, law and statistics. World Patent Information 28(1): 34-42.
21. Nuttawee N. 2009. Dairy Products. In Schaechter M. (Ed.). Encyclopedia of Microbiology, p. 34-44. Oxford: Academic Press.
22. Paparella, A., Taccogna, L., Aguzzi, I., Chaves-López, C., Serio, A., Marsilio, F. and Suzzi, G. 2008. Flow cytometric assessment of the antimicrobial activity of essential oils against Listeria monocytogenes. Food Control 19(12): 1174-1182.
23. Proestos, C., Boziaris, I.S., Nychas, G.J.E. and Komaitis, M. 2006. Analysis of flavonoids and phenolic acids in Greek aromatic plants: Investigation of their antioxidant capacity and antimicrobial activity. Food Chemistry 95(4): 664-671.
24. Shin, I.S., Masuda, H. and Naohide, K. 2004. Bactericidal activity of wasabi (Wasabia japonica) against Helicobacter pylori. Internatinal Journal of Food Microbiology 94(3): 255-261.
25. Sikkema, J., Bont, J.A. and Poolman, B. 1995. Mechanisms of membrane toxicity of hydrocarbons. Microbiology Review 59(2): 201-222.
26. Yousef, A. and Courtney, P. 2003. Basic of stress adaptation and implications in new-generation foods. In Yousef, A. and Juneja, V. (Eds.). Microbial stress adaptation and food safety, p. 2-8. Boca Raton: CRC Press.