Aqueous and ethanolic extracts of propolis for the control of tyramine production by food-borne pathogens

Authors : Aykut BURĞUT

Pages : 265-271

Doi:10.31015/jaefs.2019.4.11

View : 14 | Download : 9

Publication Date : 2019-12-24

Article Type : Research Paper

Abstract :The influences of aqueous and ethanolic extracts of propolis insert ignore into journalissuearticles values(1%); on growth of common Gram-negative insert ignore into journalissuearticles values( Salmonella Parathyphi A, Campylobacter jejuni , Yersinia enterocolitica and Klebsiella pneumoniae); and -positive insert ignore into journalissuearticles values(Listeria monocytogenes, Staphylococcus aureus and Enterococcus faecalis ); food-borne pathogens and their biogenic amines insert ignore into journalissuearticles values(BAs); production were examined in tyrosine decarboxylase broth insert ignore into journalissuearticles values(TDB);. The highest growth inhibitory activity was observed against Gram-negative S. Paratyphi A in the existence of ethanolic and aqueous   extracts of propolis, with 2.49 and 1.9 log reduction, respectively. Ethanolic extracts of propolis were more effective than that of aqueous   extract on growth inhibition of L. monocytogenes insert ignore into journalissuearticles values(p<0.05);. Both extracts of propolis had significant effect on reducing ammonia production by bacteria insert ignore into journalissuearticles values(p<0.05);. Tyramine, dopamine, agmatine and spermine were major amines formed in TDB. Tyramine production was the lowest with S. Paratyphi A insert ignore into journalissuearticles values(1.94 mg/L); and highest with E. faecalis insert ignore into journalissuearticles values(254.93 mg/L);. The e xistence of ethanolic propolis extracts in TDB led to significantly fewer tyramine production by Gram-positive S. aureus, L. monocytogenes and E. faecalis, and Gram-negative C. jejuni insert ignore into journalissuearticles values(p<0.05);. Histamine produced lower than 1.3 mg/L by all food-borne pathogens. Ethanolic extracts of propolis generally led to lower histamine production by bacteria. The influence of propolis on BAs production varied according to type of extracts, specific BAs and bacterial strains. However, the aqueous of propolis generally showed a synergistic effect on most of BAs mainly tyramine production by bacteria. Thus, the use of propolis ethanolic extracts appeared to be more suitable than aqueous extract to control tyramine production in foods .
Keywords : Propolis, Tyramine, Food borne pathogens, Food safety