Volume 65, January 2016, Pages 746–750
Highlights
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- Chestnut inner shell extracts (CISE) decreased the number of Campylobacter jejuni.
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- Reduced auto-aggregation and increased hydrophobicity inhibit adhesion of C. jejuni.
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- CISE inhibited C. jejuni depends on inoculum densities in chicken meat system.
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- These results could be used as a natural antimicrobial in poultry meat supply.
Abstract
The antimicrobial effect of chestnut inner shell extract (CISE) characterized against Campylobacter jejuni
strains by total polyphenol and flavonoid contents, minimum inhibitory
concentrations (MIC), auto-aggregation, hydrophobicity, and application
in laboratory medium and chicken meat. Total polyphenol and flavonoid
contents of CISE were 532.96 ± 3.75 mg gallic acid equivalents/100 g and
12.28 ± 0.03 mg quercetin equivalents/100 g, respectively. The MIC of
CISE was 1–5 mg/mL as C. jejuni strains. CISE reduced auto-aggregation and increased hydrophobicity against C. jejuni, and these characteristics showed the inhibition of adhesion to the intestine. In laboratory media, C. jejuni
was completely inhibited at 3 and 5 log CFU/mL of inoculum at 4 and
42 °C in the addition of 1 and 2 mg/mL of CISE. In chicken meat, the
addition of 1 and 2 mg/g of CISE decreased the number of 2–8 log CFU/g C. jejuni cells compared to without CISE at 42 °C. Moreover, C. jejuni
was not detected at 1 mg/g CISE with 3 log CFU/g of inoculum after 4
days at 4 °C. Therefore, CISE could be used as a natural antimicrobial
for the reduction of Campylobacter in the poultry meat supply.
Keywords
- Campylobacter jejuni;
- Chestnut inner shell extract;
- Antimicrobial effect;
- Phenolic compound
Copyright © 2015 Published by Elsevier Ltd.
