Beetroot extract against Salmonella typhimurium.
Beetroot () Extract againstTyphimurium via Apoptosis-Like Death and Its Potential for Application in Cooked Pork.
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Key Findings
Abstract
Typhimurium is a common foodborne pathogen in meat and meat products, causing significant harm and losses to producers and consumers. The aim of this study was to investigate the antibacterial activity and possible mechanisms of beetroot () extract againstTyphimurium, as well as the application potential in cooked pork. The results suggested beetroot extract could inhibitTyphimurium with a minimum inhibitory concentration (MIC) of 20 mg/mL. After treatment with beetroot extract (1 or 2 MIC),Typhimurium exhibited the characteristics of apoptotic-like death (ALD), such as membrane depolarization, phosphatidylserine (PS) externalization, caspase-like protein activation, and DNA fragmentation. Further research has shown that the ALD induced by beetroot extract inTyphimurium was caused by reactive oxygen species (ROS) consumption, which was different from most natural products. The treatment of cooked pork with beetroot extract could reduce the number ofTyphimurium, lower pH, defer lipid oxidation, and improve the colour. These results indicate that beetroot extract can inhibitTyphimurium through the ALD mechanism and has potential as an antibacterial agent againstTyphimurium in ready-to-eat meat products.
Affiliation
Shaoying Gong
External References
- PubMed ID:
- 37762521
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