Antibacterial, Preservative, and Mutagenic Potential of Copaifera spp. Oleoresins Against Causative Agents of Foodborne Diseases

Author(s):Show less -

Fernandez, Yadira Arnet ^[1] ; Damasceno, Jaqueline Lopes ^[1] ; Abrao, Fariza ^[1] ; Silva, Thayna de Souza ^[1] ; Pizi Candido, Amanda de Lima ^[2] ; Fregonezi, Nathalia Ferreira ^[2] ; Resende, Flavia Aparecida ^[2] ; Ramos, Salvador Boccaletti ^[1] ; Ambrosio, Sergio Ricardo ^[1] ; Sola Veneziani, Rodrigo Cassio ^[1] ; Bastos, Jairo Knupp ^[3] ; Gomes Martins, Carlos Henrique ^[1]

Affiliation

^[1] Univ Franca, Lab Res Appl Microbiol, Sao Paulo - Brazil

^[2] Univ Araraquara, Med Chem & Regenerat Med Grp, Sao Paulo - Brazil

^[3] Univ Sao Paulo, Sch Pharmaceut Sci, Dept Pharmaceut Sci, Sao Paulo - Brazil

• Document type: Journal article
• Source: FOODBORNE PATHOGENS AND DISEASE; v. 15, n. 12 SEP 19 2018.
• Web of Science Citations: 1

Abstract

Foodborne diseases (FBDs) are a serious public health concern worldwide. In this scenario, preservatives based on natural products, especially plants, have attracted researchers' attention because they offer potential antimicrobial action as well as reduced health impact. The genus Copaifera spp., which is native of tropical South America and West Africa, contains several species for which pharmacological activities, including antibacterial effects, have been described. On the basis of minimum inhibitory concentration (MIC), minimum bactericidal concentration (MBC), antibiofilm activity (inhibition and eradication), preservative capacity, and Ames test, we evaluated the antibacterial, preservative, and mutagenic potential of Copaifera spp. oleoresins against the causative agents of FBDs. The Copaifera duckei, Copaifera reticulata, Copaifera paupera, and Copaifera pubiflora oleoresins displayed promising MIC/MBC valuesfrom 12.5 to 100g/mLagainst Staphylococcus aureus (American Type Culture Collection {[}ATCC] 29213), Listeria monocytogenes (ATCC 15313), and Bacillus cereus (ATCC 14579). C. duckei, C. reticulata, C. paupera, and C. pubiflora oleoresin concentrations ranging from 25 to 200g/mL and from 100 to 400g/mL inhibited biofilm formation and eradicated biofilms, respectively. The oleoresins did not exert mutagenic effects and had superior food preservative action to sodium benzoate (positive control). In conclusion, Copaifera oleoresins exhibit potential antibacterial activity and are not mutagenic, which makes them a promising source to develop novel natural food preservatives to inhibit foodborne pathogens. (AU)

• FAPESP's process: 11/13630-7 - Chemical and pharmacological validation of extracts and active compounds of Copaifera species
• Grantee: Jairo Kenupp Bastos
• Support Opportunities: Research Projects - Thematic Grants