• Home
  • The inhibitory effect of garlic (Allium sativum L.) essential oil nanoliposomes on Shiga-toxin 2 expression in Escherichia coli O157:H7

Share To

Article Url


Manuscript ID : 14253 Visit : 217 Page: 6 - 11

Article Type: Original Research

The inhibitory effect of garlic (Allium sativum L.) essential oil nanoliposomes on Shiga-toxin 2 expression in Escherichia coli O157:H7

Subject Areas :

Ali Zabihi 1 , Afshin Akhondzadeh basti 2 * , Ghasem Amoabediny 3 , Akram Tabatabaee Bafroee 4 * , Ali Khanjari 5 , Javad Tavakkoly Bazzaz 6

1 - Department of Food Hygiene, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran
2 - Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran
3 - Department of Biotechnology and Pharmaceutical Engineering, School of Engineering, University of Tehran, Tehran, Iran
4 - Department of Biology, East Tehran Branch, Islamic Azad University, Tehran, Iran
5 - Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran.
6 - Department of Medical Genetics, School of Medicine, Tehran University of Medical Sciences, Tehran, Iran

Received: 2019-03-12 Accepted : 2019-05-05 Published : 2019-05-01

Keywords: Nanoliposome, Shiga-toxin (Stx), Inhibitory effect, &amp, lt, i&amp, gt, Allium sativum&amp, lt, /i&amp, , &amp, lt, i&amp, gt, E. coli&amp, lt, /i&amp, gt, O15,

Abstract :

Foodborne diseases are considered as one of the main problems of public health. Escherichia coli O157H7 are responsible for major outbreaks of bloody diarrhea and hemolytic uremic syndrome (HUS) throughout the world. The mortality is originated from the production of a Shiga toxin (Stx) by these bacteria. Garlic essential oil (GEO) has antibacterial effects on many food-borne pathogens. Therefore, this study was aimed to evaluate the antibacterial activity of the Allium sativum L. EO and its nanoliposomal form on the virulence of E. coli O157:H7. Reverse passive latex agglutination test was used to detect Shiga toxin2 (Stx2) production after exposure to sub-inhibitory concentrations of free and nanoencapsulated EO. Also, the effect of sub-inhibitory concentrations of free and nanoliposomal form of GEO was evaluated on Stx2 gene expression and the relative transcriptional level of Stx2 gene was determined by real-time PCR. It was found that the sub-inhibitory concentrations of liposomal form of EO (50 and 75%) had a significantly higher inhibitory effect on Stx2 titer than its free form (p<0.05). Also, increasing the concentration of EO and nanoencapsulated EO significantly reduced Shiga toxin 2 gene expression according to control. Using 75% sub-inhibitory value of free and nanoliposome GEO, the relative transcriptional level of Stx2A gene was reduced from 0.938 to 0.667 and 0.931 to 0.659, respectively. Based on our findings, different methods of nanoencapsulation should future study to improve nanoliposome efficacy to suppress toxin production on expression level.

References:


  1. Jacob ME, Foster DM, Rogers AT, Balcomb CC, Shi X, Nagaraja TG. Evidence of non-O157 Shiga toxin-producing Escherichia coli in the feces of meat goats at a U.S. slaughter plant. Journal of Food Protection. 2013;76:1626-1629.
    2.
  2. King LA, Loukiadis E, Mariani-Kurkdjian P, Haeghebaert S, Weill FX, Baliere C, et al. Foodborne transmission of sorbitol-fermenting Escherichia coli O157:H7 via ground beef: an outbreak in northern France, 2011. Clinical Microbiology Infection. 2014;20:1136-44.
    3.
  3. McCollum JT, Williams NJ, Beam SW, Cosgrove S, Ettestad PJ, Ghosh TS, et al. Multistate outbreak of Escherichia coli O157:H7 infections associated with in-store sampling of an aged raw-milk Gouda cheese. Journal of Food Protection. 2010;75:1759-65.
    4.
  4. Vojdani JD, Beuchat LR, Tauxe RV. 2008. Juice-associated outbreaks of human illness in the United States, 1995 through. Journal of Food Protection. 2005;71:356-64.
    5.
  5. Marder EP, Garman KN, Ingram LA, Dunn JR. Multistate outbreak of Escherichia coli O157:H7 associated with bagged salad. Foodborne Pathogenesis and Disease. 2014;11:593-95.
    6.
  6. Mainil JG, Daube G. Verotoxigenic Escherichia coli from animals, humans and foods: who’s who? Journal of Applied Microbiology. 2005;98:1332-44.
    7.
  7. Smith JL, Fratamico PM, Gunther NW, IV. Shiga toxin-producing Escherichia coli. Advanced Applied Microbiology. 2014;86:145-97.
    8.
  8. Fraser ME, Fujinaga M, Cherney MM. Structure of Shiga toxin type 2 (Stx2) from Escherichia coli O157:H7. Journal of Biology Chemistry. 2004;279:27511-7.
    9.
  9. Robins-Browne RM. The relentless evolution of pathogenic Escherichia coli. Clinical Infectious Disease. 2005; 41:793-4.
    10.
  10. Gamage SD, Patton AK, Hanson JF, Weiss AA. Diversity and host range of Shiga toxin-encoding phage. Infection and Immunity. 2004;72:7131-9.
    11.
  11. Kuorwel K K, Cran M J, Sonneveld K, Miltz J, and S. W. Bigger, “Essential oils and their principal constituents as antimicrobial agents for synthetic packaging films. Journal of Food Science. 2011;76(9):R164-R177.
    12.
  12. Adorjan B, Buchbauer G. Biological properties of essential oils: an updated review. Flavour and Fragrance Journal. 2010;25(6):407-26.
    13.
  13. ShankarRaut J, Karuppayil S. A status review on the medicinal properties of essential oils. Industrial Crops and Products. 2014;62;250-64.
    14.
  14. Kumar, M., Berwal, J.S. Sensitivity of food pathogens to garlic (Allium sativum). Journal of Applied Microbiology. 1998;84:213-5.
    15.
  15. Medellin-Pena M, Wang H, Johnson R, Anand, S, Griffiths M. Probiotics affect virulence-related gene expression in Escherichia coli O157:H7. Applied and Environmental Microbiology. 2007;73:4259-67.
    16.
  16. Ortan A, Campeanu G, Dinu-Pirv C, Popesc L. Studies concerning the entrapment of Anethum graveolens essential oil in liposomes. Roman Biotechnology Letters. 2009;14:4411-7.
    17.
  17. Khatibi S A, Misaghi A, Moosavy MH, Akhondzadeh Basti A, Mohamadian S, Khanjari A. Effect of nanoliposomes containing Zataria multiflora Boiss. essential oil on gene expression of Shiga-toxin 2 in Escherichia coli O157:H7. Journal of Food Quality and Hazards Control. 2017:4(1):24-8.
    18.
  18. Zabihi A, Akhondzadeh Basti A, Amoabediny G, Khanjari A, Tavakkoly Bazzaz J, Mohammadkhan F, Hajjar Bargh A, Vanaki E. Physicochemical characteristics of nanoliposome garlic (Allium sativum L.) essential oil and its antibacterial effect on Escherichia coli O157:H7. Journal of Applied Microbiology. 2017;124(2):389-97.
    19.
  19. Biddeci G, Cavallaro G, Di Blasi F, Lazzara G, Massaro M, Milioto S, et al. Halloysite. nanotubes loaded with peppermint essential oil as filler for functional biopolymer film. Carbohydrate Polymers. 2016;152:548-57.
    20.
  20. Makwana S, Choudhary R, Dogra N, Kohli P, Haddock J. Nanoencapsulation and immobilization of cinnamaldehyde for developing antimicrobial food packaging material. LWT-Food Science and Technology. 2014;57:470-76.
    21.
  21. Chiraz J.M., Diab R., Andrieu V, Elaissari A, Fessi H. Ethanol injection method for hydrophilic and lipophilic drug-loaded liposome preparation. Journal of Liposome Research. 2010;20:228-43.
    22.
  22. Azizkhani M, Basti A.A, Misaghi A. Tooryan F. Effects of Zataria multiflora Boiss., Rosmarinus officinalis L. and Mentha longifolia L. essential oils on growth and gene expression of enterotoxins C and E in Staphylococcus aureus ATCC 29213. Journal of Food Safety. 2012;32:508-16.
    23.
  23. Sheng L, Rasco B, Zhu M. Cinnamon oil inhibits Shiga toxin type 2 phage induction and Shiga toxin type 2 production in Escherichia coli O157:H7. Applied and Environmental Microbiology. 2016; 82(22):6531-40.
    24.
  24. Smith-Palmer A, Stewart J, Fyfe L. Influence of subinhibitory concentrations of plant essential oils on the production of enterotoxins A and B and α-toxin by Staphylococcus aureus. Journal of Medical Microbiology. 2004;53:1023-7.
    25.
  25. Takemasa N, Ohnishi S, Tsuji M, Shikata T, Yokoigawa K. Screening and analysis of spices with ability to suppress verocytotoxin production by Escherichia coli O157. Journal of Food Science. 2009;74:(8):M461-6.
    26.
  26. Jain KK. Nanodiagnostics: application of nanotechnology in medical diagnostics. Information Health Care. 2003;3(2):153-61.
    27.
  27. Maryam I, Huzaifa U, Hindatu H, Zubaida S. Nanoencapsulation of essential oils with enhanced antimicrobial activity: A new way of combating antimicrobial resistance. Journal of Pharmacognosy and Phytochemistry. 2015;4(3):165-70.
    28.
  28. Wattanasatcha A, Rengpipat S, Wanichwecharungruang S. Thymol nanospheres as an effective anti-bacterial agent. International Journal of Pharmaceutics. 2012;434:360-5.
    29.
  29. Khatibi S.A, Misaghi A, Moosavy M.H, Amoabediny G, Akhondzadeh Basti A. Effect of preparation methods on the properties of Zataria multiflora Boiss. essential oil loaded nanoliposomes: characterization of size, encapsulation efficiency and stability. Pharmaceutical Sciences. 2015;20:141-8.
    30.
  30. Arabi M.H, Mirzapour A, Chabok H, Shafiee Ardestani M, Saffari M. Preparation methods of nanoliposomes containing Zataria multiflora essential oil: A comparative study. Bioscience and Biotechnology Research. Community. 2017;10(1):151-60.
    31.
  31. Maestrelli F, Capasso G, González-Rodríguez ML, Rabasco AM, Ghelardini C, Mura P. Effect of preparation technique on the properties and   in   vivo efficacy   of benzocaine-loaded ethosomes.   Journal   of Liposome Research. 2009;19(4):253-60.
    32.
  32. Lee J.H, Kim YG, Cho H.S, Ryu S.Y, Cho M. H, Lee J. Coumarins reduce biofilm formation and the virulence of Escherichia coli O157:H7. Phytomedicine. 2014;21(8):1037-42
    33.

Related articles

The rights to this website are owned by the Raimag Press Management System.
Copyright © 2021-2025

Home| Login| About Us| Contact Us|
[فارسی] [العربية] [fa] [ar]