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Antimicrobial effect of water-soluble muscadine seed extracts on Escherichia coli O157:H7
T J Kim1, W L Weng, J Stojanovic
1Department of Food Science, Nutrition and Health Promotion, Mississippi State University, Mississippi State, Mississippi 39762, USA. tjk2@ra.msstate.edu
Abstract:
Water-soluble extracts were prepared from purple (cultivar Ison) and bronze (cultivar Carlos) muscadine seeds with or without heating. The Ison extracts had strong antimicrobial activity against a cocktail of three strains of Escherichia coli O157: H7. This extract had higher acidity (pH 3.39 to 3.43), total phenolics (2.21 to 3.49 mg/ml), tartaric acid (5.6 to 10.7 mg/ml), tannic acid (5.7 to 8.1 mg/ml), and gallic acid (0.33 to 0.59 mg/ml) than did the Carlos extracts. Heat treatment on both extracts increased antimicrobial activity, possibly because of increased acidity, tartaric acid, total phenolics, and individual phenolics. Heating of Ison extracts increased ellagic acid up to 83%. Up to 10.7 mg/ml tartaric acid alone was not as effective against E. coli O157:H7 as were water-soluble seed extracts. This finding suggests the involvement of other factors, such as tannic and gallic acids, in inactivation of this pathogen. Water-soluble muscadine seed extracts may be useful for incorporation into juice and other beverage products as natural preservatives.
Insights
Purple muscadine seed extracts show potent antimicrobial activity against Escherichia coli O157:H7. Heating enhances this effect, suggesting natural preservative potential for beverages.
Area of Science:
- Food Science
- Microbiology
- Agricultural Science
Background:
- Foodborne pathogens like Escherichia coli O157:H7 pose significant risks.
- Natural preservatives are sought after in the food industry to replace synthetic additives.
- Muscadine grapes are known for their unique phytochemical profiles.
Purpose of the Study:
- To evaluate the antimicrobial activity of water-soluble extracts from muscadine seeds against E. coli O157:H7.
- To investigate the effect of heat treatment on the antimicrobial properties of these extracts.
- To identify key compounds contributing to the observed antimicrobial effects.
Main Methods:
- Water-soluble extracts were prepared from purple (Ison) and bronze (Carlos) muscadine seeds.
- Extracts were tested with and without heat treatment.
- Antimicrobial activity was assessed against a cocktail of E. coli O157:H7 strains.
- Chemical analyses were performed to quantify acidity, total phenolics, tartaric acid, tannic acid, gallic acid, and ellagic acid.
Main Results:
- Ison cultivar extracts exhibited strong antimicrobial activity against E. coli O157:H7.
- Ison extracts had higher acidity and phenolic content compared to Carlos extracts.
- Heat treatment significantly enhanced the antimicrobial activity of both extracts.
- Heating increased ellagic acid content in Ison extracts by up to 83%.
Conclusions:
- Water-soluble muscadine seed extracts, particularly from the Ison cultivar, possess significant antimicrobial properties against E. coli O157:H7.
- Heat treatment potentiates the antimicrobial efficacy of these extracts.
- The findings suggest that muscadine seed extracts, potentially containing compounds like tannic and gallic acids, can serve as natural preservatives in food products.
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