Aqueous and ethanolic extracts of propolis for the control of tyramine production by food-borne pathogens

Aykut Burğut

doi:10.31015/jaefs.2019.4.11

EN

Aqueous and ethanolic extracts of propolis for the control of tyramine production by food-borne pathogens

Abstract

The influences of aqueous and ethanolic extracts of propolis (1%) on growth of common Gram-negative (Salmonella Parathyphi A, Campylobacter jejuni, Yersinia enterocolitica and Klebsiella pneumoniae) and -positive (Listeria monocytogenes, Staphylococcus aureus and Enterococcus faecalis) food-borne pathogens and their biogenic amines (BAs) production were examined in tyrosine decarboxylase broth (TDB). The highest growth inhibitory activity was observed against Gram-negative S. Paratyphi A in the existence of ethanolic and aqueous extracts of propolis, with 2.49 and 1.9 log reduction, respectively. Ethanolic extracts of propolis were more effective than that of aqueous extract on growth inhibition of L. monocytogenes (p<0.05). Both extracts of propolis had significant effect on reducing ammonia production by bacteria (p<0.05). Tyramine, dopamine, agmatine and spermine were major amines formed in TDB. Tyramine production was the lowest with S. Paratyphi A (1.94 mg/L) and highest with E. faecalis (254.93 mg/L). The existence of ethanolic propolis extracts in TDB led to significantly fewer tyramine production by Gram-positive S. aureus, L. monocytogenes and E. faecalis, and Gram-negative C. jejuni (p<0.05). Histamine produced lower than 1.3 mg/L by all food-borne pathogens. Ethanolic extracts of propolis generally led to lower histamine production by bacteria. The influence of propolis on BAs production varied according to type of extracts, specific BAs and bacterial strains. However, the aqueous of propolis generally showed a synergistic effect on most of BAs mainly tyramine production by bacteria. Thus, the use of propolis ethanolic extracts appeared to be more suitable than aqueous extract to control tyramine production in foods.

Keywords

Propolis,Tyramine,Food-borne pathogens,Food safety

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Details

Primary Language

English

Subjects

Agricultural Engineering, Agricultural Engineering (Other), Agricultural, Veterinary and Food Sciences, Zootechny (Other)

Journal Section

Research Article

Authors

Aykut Burğut ^*
0000-0002-5335-5070
Türkiye

Publication Date

December 24, 2019

Submission Date

September 1, 2019

Acceptance Date

December 17, 2019

Published in Issue

Year 2019 Volume: 3 Number: 4

DOI

https://doi.org/10.31015/jaefs.2019.4.11

IZ

https://izlik.org/JA35KG72NK

APA

Burğut, A. (2019). Aqueous and ethanolic extracts of propolis for the control of tyramine production by food-borne pathogens. International Journal of Agriculture Environment and Food Sciences, 3(4), 265-271. https://doi.org/10.31015/jaefs.2019.4.11

AMA

1.Burğut A. Aqueous and ethanolic extracts of propolis for the control of tyramine production by food-borne pathogens. int. j. agric. environ. food sci. 2019;3(4):265-271. doi:10.31015/jaefs.2019.4.11

Chicago

Burğut, Aykut. 2019. “Aqueous and Ethanolic Extracts of Propolis for the Control of Tyramine Production by Food-Borne Pathogens”. International Journal of Agriculture Environment and Food Sciences 3 (4): 265-71. https://doi.org/10.31015/jaefs.2019.4.11.

EndNote

Burğut A (December 1, 2019) Aqueous and ethanolic extracts of propolis for the control of tyramine production by food-borne pathogens. International Journal of Agriculture Environment and Food Sciences 3 4 265–271.

IEEE

[1]A. Burğut, “Aqueous and ethanolic extracts of propolis for the control of tyramine production by food-borne pathogens”, int. j. agric. environ. food sci., vol. 3, no. 4, pp. 265–271, Dec. 2019, doi: 10.31015/jaefs.2019.4.11.

ISNAD

Burğut, Aykut. “Aqueous and Ethanolic Extracts of Propolis for the Control of Tyramine Production by Food-Borne Pathogens”. International Journal of Agriculture Environment and Food Sciences 3/4 (December 1, 2019): 265-271. https://doi.org/10.31015/jaefs.2019.4.11.

JAMA

1.Burğut A. Aqueous and ethanolic extracts of propolis for the control of tyramine production by food-borne pathogens. int. j. agric. environ. food sci. 2019;3:265–271.

MLA

Burğut, Aykut. “Aqueous and Ethanolic Extracts of Propolis for the Control of Tyramine Production by Food-Borne Pathogens”. International Journal of Agriculture Environment and Food Sciences, vol. 3, no. 4, Dec. 2019, pp. 265-71, doi:10.31015/jaefs.2019.4.11.

Vancouver

1.Aykut Burğut. Aqueous and ethanolic extracts of propolis for the control of tyramine production by food-borne pathogens. int. j. agric. environ. food sci. 2019 Dec. 1;3(4):265-71. doi:10.31015/jaefs.2019.4.11

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Aqueous and ethanolic extracts of propolis for the control of tyramine production by food-borne pathogens

Aqueous and ethanolic extracts of propolis for the control of tyramine production by food-borne pathogens

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Abstract

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Published in Issue

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