PMID- 28769879
OWN - NLM
STAT- PubMed-not-MEDLINE
LR  - 20200930
IS  - 1664-302X (Print)
IS  - 1664-302X (Electronic)
IS  - 1664-302X (Linking)
VI  - 8
DP  - 2017
TI  - Growth Inhibitory Effects of Adhatoda vasica and Its Potential at Reducing 
      Listeria monocytogenes in Chicken Meat.
PG  - 1260
LID - 10.3389/fmicb.2017.01260 [doi]
LID - 1260
AB  - The inhibitory effects of Adhatoda vasica ethanolic leaf extract (AVELE) against 
      Listeria monocytogenes were examined to assess its potential to preserve 
      minimally processed meat products safely. The total phenolic, flavonoid, and 
      alkaloid levels in AVELE were 10.09 +/- 4.52 mg of gallic acid equivalents (GAE)/g, 
      22.43 +/- 1.62 mg of quercetin equivalents/g, and 19.43 +/- 3.90 mg/g, respectively. 
      AVELE (1, 5, 10, or 20%) had considerable antibacterial effects against L. 
      monocytogenes NCIM 24563 in terms of the inhibitory zones (7.4-13.6 mm), MIC (100 
      mg/mL or 10% formulated solution), reduced cell viability, potassium ion efflux, 
      and the release of 260-nm absorbing materials and extracellular ATP. AVELE was 
      used as a rinse solution (5, 10, and 20%) for raw chicken breast meat. A 20% 
      rinsing solution applied for 60 min inhibited the L. monocytogenes NCIM 24563 
      counts significantly on raw chicken breast meat. Moreover, L. monocytogenes NCIM 
      24563 did not grow in the meat sample when the rinse time was increased to 90 min 
      at the same concentration. L. monocytogenes showed a greater reduction to ~3 
      CFU/g after rinsing with a 10 and 20% AVELE solution for 30 min than with a 5% 
      AVELE solution. The rinsing processes with AVELE produced the final cooked 
      chicken products with higher sensory attribute scores, such as taste, juiciness, 
      and tenderness, compared to the control group along with a decrease in microbial 
      contamination. Chicken meat rinsed with AVELE (rinsing time of 90 min) showed 
      better sensory attribute scores of juiciness and tenderness, as well as the 
      overall sensory quality compared to the untreated group. This research highlights 
      the effectiveness of AVELE against L. monocytogenes NCIM 24563, suggesting that 
      AVELE can be used as an effective antimicrobial marinade and/or a rinse for meat 
      preservation.
FAU - Shukla, Shruti
AU  - Shukla S
AD  - Department of Energy and Materials Engineering, Dongguk University SeoulSeoul, 
      South Korea.
FAU - Ahirwal, Laxmi
AU  - Ahirwal L
AD  - Laboratory of Plant Pathology and Microbiology, Department of Botany, Dr. Hari 
      Singh Gour UniversitySagar, India.
FAU - Bajpai, Vivek K
AU  - Bajpai VK
AD  - Department of Applied Microbiology and Biotechnology, Yeungnam 
      UniversityGyeongsan-si, South Korea.
FAU - Huh, Yun Suk
AU  - Huh YS
AD  - Department of Biological Engineering, Inha UniversityIncheon, South Korea.
FAU - Han, Young-Kyu
AU  - Han YK
AD  - Department of Energy and Materials Engineering, Dongguk University SeoulSeoul, 
      South Korea.
LA  - eng
PT  - Journal Article
DEP - 20170717
PL  - Switzerland
TA  - Front Microbiol
JT  - Frontiers in microbiology
JID - 101548977
EIN - Front Microbiol. 2017 Aug 24;8:1636. PMID: 28855897
PMC - PMC5511825
OTO - NOTNLM
OT  - Adhatoda vasica
OT  - L. monocytogenes NCIM 24563
OT  - antimicrobial
OT  - ethanolic extract
OT  - food model
EDAT- 2017/08/05 06:00
MHDA- 2017/08/05 06:01
PMCR- 2017/07/17
CRDT- 2017/08/04 06:00
PHST- 2017/04/05 00:00 [received]
PHST- 2017/06/23 00:00 [accepted]
PHST- 2017/08/04 06:00 [entrez]
PHST- 2017/08/05 06:00 [pubmed]
PHST- 2017/08/05 06:01 [medline]
PHST- 2017/07/17 00:00 [pmc-release]
AID - 10.3389/fmicb.2017.01260 [doi]
PST - epublish
SO  - Front Microbiol. 2017 Jul 17;8:1260. doi: 10.3389/fmicb.2017.01260. eCollection 
      2017.