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Published on: November 22, 2013
Thiamine Demonstrates Bio-Preservative and Anti-Microbial Effects in Minced Beef Meat Storage and Lipopolysaccharide
Anis Ben Hsouna1,2, Alex Boye3, Bouthaina Ben Ackacha1
1Laboratory of Biotechnology and Plant Improvement, Centre of Biotechnology of Sfax, B.P 1177, Sfax 3038, Tunisia.
Abstract:
This study assessed the anti-inflammatory effect of thiamine (TA) in lipopolysaccharide-stimulated RAW264.7 cells and also assessed the preservative properties of TA in minced beef. TA demonstrated a concentration-dependent antimicrobial effect on microbial contaminants. Inhibition zones and MIC from the effect of TA on the tested bacterial strains were respectively within the ranges 15−20 mm and 62.5−700 µg/mL. TA significantly (p < 0.05) decreased all the pro-inflammatory factors [(nitric oxide (NO), prostaglandin E2 (PGE2), TNF-α, IL-6, IL-1β, and nuclear factor-κB (NF-κB)] monitored relative to LPS-stimulated RAW264.7 cells. TA inhibited the expression of both iNOS and COX-2. In minced beef flesh, the growth of Listeria monocytogenes was inhibited by TA. TA improved physicochemical and microbiological parameters of stored minced beef meat compared to control. Principal component analyses and heat maps elucidate the quality of the tested meats.
Insights
Thiamine (TA) exhibits anti-inflammatory properties by reducing pro-inflammatory factors in cells and acts as a preservative in minced beef, inhibiting bacterial growth and improving meat quality.
Area of Science:
- Biochemistry
- Food Science
- Microbiology
Background:
- Inflammation is a key biological response implicated in various diseases.
- Food preservation remains a critical challenge to ensure safety and quality.
- Thiamine (Vitamin B1) is an essential nutrient with potential biological activities beyond its metabolic role.
Purpose of the Study:
- To investigate the anti-inflammatory effects of thiamine (TA) in a cellular model.
- To evaluate the preservative efficacy of TA in minced beef against microbial contamination.
- To assess the impact of TA on the physicochemical and microbiological quality of stored minced beef.
Main Methods:
- Lipopolysaccharide (LPS)-stimulated RAW264.7 macrophage cells were used to assess anti-inflammatory effects.
- Antimicrobial activity of TA was determined using inhibition zone assays and minimum inhibitory concentration (MIC).
- Minced beef was treated with TA, and its physicochemical and microbiological parameters were analyzed during storage, including Listeria monocytogenes growth.
Main Results:
- Thiamine demonstrated a concentration-dependent antimicrobial effect, with inhibition zones of 15–20 mm and MICs ranging from 62.5–700 µg/mL.
- TA significantly reduced pro-inflammatory mediators (NO, PGE2, TNF-α, IL-6, IL-1β, NF-κB) and inhibited iNOS and COX-2 expression in LPS-stimulated cells.
- In minced beef, TA inhibited Listeria monocytogenes growth and improved overall physicochemical and microbiological quality compared to controls.
Conclusions:
- Thiamine possesses significant anti-inflammatory properties, modulating key inflammatory pathways in vitro.
- Thiamine serves as an effective natural preservative for minced beef, enhancing microbial safety and extending shelf life.
- These findings highlight the dual potential of thiamine in both biomedical and food preservation applications.
