ANTIBACTERIAL EFFECT OF UNRIPE GRAPE, LEMON AND POMEGRANATE JUICE AGAINST VIBRIO PARAHAEMOLYTICUS IN MUSSELS SAMPLES

Abstract

In this study, antibacterial effect of koruk (unriped grape), lemon and pomegranate juice against Vibrio parahaemolyticus was investigated. For this purpose, approximately 107 CFU/g V. parahaemolyticus were inoculated into mussel samples. Inoculated mussel samples were treated with koruk, lemon and pomegranate juice for 0, 30, 60 and 90 minutes and stored at 4 oC for 6 days. During the storage period, V. parahaemolyticus number, pH and titratable acidity value were determined and evaluated in terms of sensory parameters. As a result of the research, the highest antibacterial effect was detected in the koruk juice groups (P <0.05). On the 0th day of the experiment, the number of V. parahaemolyticus in the groups that were applied koruk, lemon and pomegranate juice were decreased by 2.22-2.64; 1.58-1.85, and 1.44-1.71 log CFU/g, respectively. This downward trend continued on other storage days. Sensory evaluation revealed that pomegranate juice negatively affected the color and appearance of mussel samples (P <0.05). As a result, it has been determined that acidic acidifiers used in home applications, especially the koruk juice has a high antibacterial effect, and can be used for food safety in seafood.

Keywords

• Mussel,Vibrio parahaemolyticus,koruk,lemon,pomegranate,antibacterial effect

MİDYE ÖRNEKLERİNDE VIBRIO PARAHAEMOLYTICUS'A KARŞI KORUK, LİMON VE NAR SUYUNUN ANTİBAKTERİYEL ETKİSİ

Abstract

Bu çalışmada, koruk, limon ve nar suyunun Vibrio parahaemolyticus’a karşı antibakteriyel etkisi araştırılmıştır. Bu amaçla, midye örneklerine yaklaşık 107 KOB/g V. parahaemolyticus inokule edilmiştir. İnokülasyon yapılan midye örnekleri 0, 30, 60 ve 90 dk koruk, limon ve nar suyunda bekletilmiş ve 4 oC’da 6 gün boyunca depolanmıştır. Depolama periyodunda, V. parahaemolyticus sayısı, pH ve titre edilebilir asitlik belirlenmiş ve duyusal parametreler açısından değerlendirilmiştir. Araştırma sonucunda, en yüksek antibakteriyel etki koruk suyu uygulanan deneme gruplarında görülmüştür (P <0.05). Denemenin 0. gününde koruk, limon ve nar suyu uygulanan gruplardaki V. parahaemolyticus sayısı, konsantrasyona bağlı olarak sırasıyla 2.22-2.64; 1.58-1.85 ve 1.44-1.71 log KOB/g düzeyinde azalma göstermiştir. Bu azalma eğilimi depolamanın diğer günlerinde de devam etmiştir. Duyusal değerlendirme sonucunda, nar suyunun, midye örneklerinin renk ve görünüşünü olumsuz etkilediği belirlenmiştir (P <0.05). Araştırma sonunda, ev uygulamalarında kullanılan sofra tipi asitleştiricilerin, özellikle koruk suyunun yüksek düzeyde antibakteriyel etkisinin olduğu, su ürünlerinde gıda güvenliğin sağlanması için kullanılabileceği belirlenmiştir.

Keywords

• Midye,Vibrio parahaemolyticus,koruk,limon,nar,antibakteriyel etki

References

1. Abd-El-Malek, A., El-khateib, T. (2018). Prevalence of Listeria monocytogenes in ready-to-eat fish and its control by fresh lemon juice. Prevalence, 3(2): 49-57.
2. Alfonzo, A., Martorana, A., Guarrasi, V., Barbera, M., Gaglio, R., Santulli, A., Francesca, N. (2017). Effect of the lemon essential oils on the safety and sensory quality of salted sardines (Sardina pilchardus Walbaum 1792). Food Control, 73: 1265-1274, doi: 10.1016/j.foodcont.2016.10.046.
3. Andrade, M. A., Lima, V., Sanches Silva, A., Vilarinho, F., Castilho, M.C., Khwaldia, K., Ramos, F. (2019). Pomegranate and grape by-products and their active compounds: are they a valuable source for food applications?. Trends in Food Sci Technol, 86: 68-84, doi: 10.1016/j.tifs.2019.02.010.
4. AOAC. (2000). Official methods of analysis. Association of official analytical chemist (17th ed). Arlington, Washington DC.
5. Baydar, N.G., Özkan, G., Sağdiç, O. (2004). Total phenolic contents and antibacterial activities of grape (Vitis vinifera L.) extracts. Food Control, 15(5): 335-339. doi:10.1016/S0956-7135(03)00083-5.
6. Betanzos-Cabrera, G., Montes-Rubio, P.Y., Fabela-Illescas, H.E., Belefant-Miller, H., Cancino-Diaz, J. C. (2015). Antibacterial activity of fresh pomegranate juice against clinical strains of Staphylococcus epidermidis. Food Nutr Res, 59(1): 27620, doi: 10.3402/fnr.v59.27620.
7. Bingol, E.B., Cetin, O., Muratoglu, K. (2011). Effect of lemon juice on the survival of Salmonella Enteritidis and Escherichia coli in cig kofte (raw meatball). Br Food J, 111(9): 1183-1194, doi: 10.1108/00070701111174604.
8. Bingol, E.B., Colak, H., Hampikyan, H., Muratoglu, K. (2008). The microbiological quality of stuffed mussels (Midye Dolma) sold in Istanbul. B Food J, 110(11): 1079-1087, doi: 10.1108/00070700810917992.

9. Camkerten, I., Avsever, M.L., Aksoy, A. (2017). First isolation of Vibrio furnissii (emerging Vibrio) from mussels (Mediterranean mussel and bearded mussel) in Turkey. Ankara Üniv Vet Fak Derg, 64(3): 205-209.
10. Çevik, M., Tezcan, D., Sabancı, S., İçier, F. (2016). Changes in Rheological Properties of Koruk (Unripe Grape) Juice Concentrates During Vacuum Evaporation. Academic Food Journal/Akademik GIDA,
11. Erkan, N. (2005). Changes in quality characteristics during cold storage of shucked mussels (Mytilus galloprovincialis) and selected chemical decomposition indicators. J Sci Food Agric, 85(15): 2625-2630, doi: 10.1002/jsfa.2331.
12. Fiallos, N.D.M., Cecchin, D., de Lima, C.O., Hirata Jr, R., Silva, E.J.N.L., Sassone, L.M. (2019). Antimicrobial effectiveness of grape seed extract against Enterococcus faecalis biofilm: A confocal laser scanning microscopy analysis. Aust Endod J, doi: 10.1111/aej.12390
13. Guin, S., Saravanan, M., Chowdhury, G., Pazhani, G. P., Ramamurthy, T., Das, S.C. (2019). Pathogenic Vibrio parahaemolyticus indiarrhoeal patients, fish and aquatic environments and their potential for inter-source transmission. Heliyon, 5(5): e01743, doi: 10.1016/j.heliyon.2019.e01743.
14. Hayrapetyan, H., Hazeleger, W.C., Beumer, R.R. (2012). Inhibition of Listeria monocytogenes by pomegranate (Punica granatum) peel extract in meat paté at different temperatures. Food Control, 23(1): 66-72, doi: 10.1016/j.foodcont.2011.06.012.
15. Ibrahim, H.M., Amin, R.A., Ghanaym, H.R. (2018). Effect of marination on Vibrio parahaemolyticus in tilapia fillets. Benha Vet Med Jl, 34(2): 234-245.
16. Karabiyikli, Ş., Öncül, N. (2016). Inhibitory effect of unripe grape products on foodborne pathogens. J Food Process Preser, 40(6): 1459-1465, doi:10.1111/jfpp.12731.
17. Karapinar, M., Sengun, I. Y. (2007). Antimicrobial effect of koruk (unripe grape-Vitis vinifera) juice against Salmonella Typhimurium on salad vegetables. Food Control, 18(6): 702-706, doi:10.1016/j.foodcont.2006.03.004.
18. Kayhan, F.E., Sesal, N.C., Güldür, S. (2016). Kara midye’lerin (Mytilus galloprovincialis) Gram-negatif bakteri florasının tespiti. Marmara Fen Bilimleri Dergisi, 28(2): 66-69, doi: 10.7240/mufbed.79713.
19. Kılınç, B., Yavuz, A.B. (2011). Üzüm ve elma sirkelerinin buzdolabında depolanmış alabalık filetolarının mikrobiyolojik ve duyusal kalitesi üzerine etkileri. Biyoloji Bilimleri Araştırma Dergisi, 4(1): 21-29.
20. Kışla, D. (2007). Effectiveness of lemon juice in the elimination of Salmonella Typhimurium in stuffed mussels. J Food Prot, 70(12): 2847-2850.
21. Kumar, S. A., Ajitha, P., Sandhya, R. (2019). Comparative evaluation of antimicrobial activity of 3% sodium hypochlorite, 2% chlorhexidine, and 5% grape seed extract against Enterococcus faecalis and Candida albicans-An in vitro study. Drug Invention Today, 12(1).
22. Lytou, A.E., Nychas, G.J.E., Panagou, E.Z. (2018). Effect of pomegranate based marinades on the microbiological, chemical and sensory quality of chicken meat: A metabolomics approach. Int J Food Microbiol, 267: 42-53, doi: 10.1016/j.ijfoodmicro.2017.12.023.
23. Mathur, P., Schaffner, D.W. (2013). Effect of lime juice on Vibrio parahaemolyticus and Salmonella enterica inactivation during the preparation of the raw fish dish ceviche. J Food Prot, 76(6): 1027-1030, doi:10.4315/0362-028X.JFP-12-526.
24. Memar, M.Y., Adibkia, K., Farajnia, S., Kafil, H.S., Yekani, M., Alizadeh, N., Ghotaslou, R. (2019). The grape seed extract: a natural antimicrobial agent against different pathogens. Rev Med Microbiol, 30(3): 173-182, doi: 10.1097/MRM.0000000000000174.
25. Nawi, S.F.A.M., Zain, Z.M., Zahari, M.Z., Hamid, A.A.A., Afandi, N.F.A., Fadzilah, N.Z.H., Azmi, S.N.F. (2017). The ınhibitory effect of lemon juice (citrus limon) on Vibrio parahaemolyticus in raw oyster (Crassostrea virginica). J Clin Health Sci, 2(2): 31-33.
26. Naz, S., Siddiqi, R., Ahmad, S., Rasool, S.A., Sayeed, S.A. (2007). Antibacterial activity directed isolation of compounds from Punica granatum. J Food Sci, 72(9): M341-M345, doi: 10.1111/j.1750-3841.2007.00533.x.
27. Newton, A.E., Garrett, N., Stroika, S.G., Halpin, J.L., Turnsek, M., Mody, R.K. (2014). Increase in Vibrio parahaemolyticus infections associated with consumption of Atlantic Coast shellfish--2013. MMWR. Morb Mortal Wkly Rep, 63(15): 335-336.
28. Ozturk, B., Sengun, I.Y. (2019). Inactivation effect of marination liquids prepared with koruk juice and dried koruk pomace on Salmonella Typhimurium, Escherichia coli O157: H7 and Listeria monocytogenes inoculated on meat. Int J Food Microbiol, 304: 32-38, doi: 10.1016/j.ijfoodmicro.2019.05.013.
29. Saeedi, M., Yeganegi, M., Alizadeh, B.B., Vasiee, A., Tabatabaei, Y.F. (2017). Antimicrobial effects of leek (Allium Ampeloprasum L. subsp. Iranicum) extract on some food-borne pathogens in vitro. Iran J Food Sci Technol, 14(68): 73.
30. Sengun, I. Y., Goztepe, E., & Ozturk, B. (2019). Efficiency of marination liquids prepared with koruk (Vitis vinifera L.) on safety and some quality attributes of poultry meat. LWT, Food Sci Technol, 113: 108317, doi: 10.1016/j.lwt.2019.108317.
31. Tomotake, H., Koga, T., Yamato, M., Kassu, A., Ota, F. (2006). Antibacterial activity of citrus fruit juices against Vibrio species. J Nutr Sci Vitaminol, 52(2): 157-160.
32. Tosun, Ş.Y., Alakvuk, D.Ü., Ulusoy, Ş. (2018). Quality changes of thermal pasteurized mussels (Mytilus galloprovincialis) during refrigerated storage at 4±1 °C. Aquatic Sci Eng, 33(4): 117-123.
33. Türkyılmaz, M., Tağı, Ş., Dereli, U., Özkan, M. (2013). Effects of various pressing programs and yields on the antioxidant activity, antimicrobial activity, phenolic content and colour of pomegranate juices. Food Chem, 138(2-3): 1810-1818, doi: 10.1016/j.foodchem.2012.11.100.
34. Varlık, C., Özden, Ö., Erkan, N. and Alakavuk, D.Ü. (2007). Su Ürünlerinde Temel Kalite Kontrol. İstanbul Üniversitesi Yayın no: 4662, İstanbul.
35. Wu, J., Jahncke, M. L., Eifert, J.D., O'Keefe, S.F., Welbaum, G.E. (2016). Pomegranate peel (Punica granatum L) extract and Chinese gall (Galla chinensis) extract inhibit Vibrio parahaemolyticus and Listeria monocytogenes on cooked shrimp and raw tuna. Food Control, 59: 695-699, doi: 10.1016/j.foodcont.2015.06.050.
36. Xu, C., Yagiz, Y., Zhao, L., Simonne, A., Lu, J., Marshall, M. R. (2017). Fruit quality, nutraceutical and antimicrobial properties of 58 muscadine grape varieties (Vitis rotundifolia Michx.) grown in United States. Food Chem, 215: 149-156, doi: 10.1016/j.foodchem.2016.07.163.