Changes in growth kinetics and motility characteristics of Escherichia coli in the presence of sulphoraphane isolated from broccoli seed meal
Summary In this investigation, the purified sulphoraphane from broccoli seed meal was evaluated in a range of 5–400 μg mL−1 against Escherichia coli. The results showed that levels above 200 μg mL−1 can inhibit 100% growth of 106 CFU mL−1 up to 5 h and cause a deformation of sigmoid behaviour in the...
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| Veröffentlicht in: | International journal of food science & technology 2020-02, Vol.55 (2), p.851-860 |
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| creator | García‐Saldaña, Jesús Santos Parra‐Delgado, Julián Campas‐Baypoli, Olga Nydia Sánchez‐Machado, Dalia Isabel Cantú‐Soto, Ernesto Uriel López‐Cervantes, Jaime |
| description | Summary
In this investigation, the purified sulphoraphane from broccoli seed meal was evaluated in a range of 5–400 μg mL−1 against Escherichia coli. The results showed that levels above 200 μg mL−1 can inhibit 100% growth of 106 CFU mL−1 up to 5 h and cause a deformation of sigmoid behaviour in the growth kinetics, and even the bacterial population is reduced. On the other hand, low sulphoraphane levels such as 5–25 μg mL−1 also have effects on the bacterium, such as the decrease in the maximum specific growth rate and the loss of ability to adjust to a growth model when maintained in isothermal conditions. In addition, sulphoraphane has an effect on swimming motility and swarming motility in semi‐solid medium. The interaction of natural sulphoraphane–E. coli and the effect in the short periods can draw attention in research on food science and technology.
We present a basic microbiology study focused on the effect of natural sulphoraphane on the rapid growth and motility of the resistant E. coli strain ATCC 25922. Sulphoraphane has an effect on E. coli in short periods that can draw attention to research on food science and technology. |
| doi_str_mv | 10.1111/ijfs.14372 |
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In this investigation, the purified sulphoraphane from broccoli seed meal was evaluated in a range of 5–400 μg mL−1 against Escherichia coli. The results showed that levels above 200 μg mL−1 can inhibit 100% growth of 106 CFU mL−1 up to 5 h and cause a deformation of sigmoid behaviour in the growth kinetics, and even the bacterial population is reduced. On the other hand, low sulphoraphane levels such as 5–25 μg mL−1 also have effects on the bacterium, such as the decrease in the maximum specific growth rate and the loss of ability to adjust to a growth model when maintained in isothermal conditions. In addition, sulphoraphane has an effect on swimming motility and swarming motility in semi‐solid medium. The interaction of natural sulphoraphane–E. coli and the effect in the short periods can draw attention in research on food science and technology.
We present a basic microbiology study focused on the effect of natural sulphoraphane on the rapid growth and motility of the resistant E. coli strain ATCC 25922. Sulphoraphane has an effect on E. coli in short periods that can draw attention to research on food science and technology.</description><identifier>ISSN: 0950-5423</identifier><identifier>EISSN: 1365-2621</identifier><identifier>DOI: 10.1111/ijfs.14372</identifier><language>eng</language><publisher>HOBOKEN: Wiley</publisher><subject>Antimicrobial ; Broccoli ; Deformation mechanisms ; E coli ; Escherichia coli ; Food processing ; Food Science & Technology ; Gompertz model ; Growth kinetics ; Growth rate ; Kinetics ; Life Sciences & Biomedicine ; Motility ; Science & Technology ; Seed meal ; sulphoraphane ; Swarming ; Swimming</subject><ispartof>International journal of food science & technology, 2020-02, Vol.55 (2), p.851-860</ispartof><rights>2019 Institute of Food Science and Technology</rights><rights>International Journal of Food Science and Technology © 2020 Institute of Food Science and Technology</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>true</woscitedreferencessubscribed><woscitedreferencescount>2</woscitedreferencescount><woscitedreferencesoriginalsourcerecordid>wos000488747900001</woscitedreferencesoriginalsourcerecordid><citedby>FETCH-LOGICAL-c3382-fc26f70ddd98cdccbfe8d710a265234b01620c67e15f334ead7648ed64daa2813</citedby><cites>FETCH-LOGICAL-c3382-fc26f70ddd98cdccbfe8d710a265234b01620c67e15f334ead7648ed64daa2813</cites><orcidid>0000-0003-1147-4714</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fijfs.14372$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fijfs.14372$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>315,782,786,1419,27931,27932,28255,45581,45582</link.rule.ids></links><search><creatorcontrib>García‐Saldaña, Jesús Santos</creatorcontrib><creatorcontrib>Parra‐Delgado, Julián</creatorcontrib><creatorcontrib>Campas‐Baypoli, Olga Nydia</creatorcontrib><creatorcontrib>Sánchez‐Machado, Dalia Isabel</creatorcontrib><creatorcontrib>Cantú‐Soto, Ernesto Uriel</creatorcontrib><creatorcontrib>López‐Cervantes, Jaime</creatorcontrib><title>Changes in growth kinetics and motility characteristics of Escherichia coli in the presence of sulphoraphane isolated from broccoli seed meal</title><title>International journal of food science & technology</title><addtitle>INT J FOOD SCI TECH</addtitle><description>Summary
In this investigation, the purified sulphoraphane from broccoli seed meal was evaluated in a range of 5–400 μg mL−1 against Escherichia coli. The results showed that levels above 200 μg mL−1 can inhibit 100% growth of 106 CFU mL−1 up to 5 h and cause a deformation of sigmoid behaviour in the growth kinetics, and even the bacterial population is reduced. On the other hand, low sulphoraphane levels such as 5–25 μg mL−1 also have effects on the bacterium, such as the decrease in the maximum specific growth rate and the loss of ability to adjust to a growth model when maintained in isothermal conditions. In addition, sulphoraphane has an effect on swimming motility and swarming motility in semi‐solid medium. The interaction of natural sulphoraphane–E. coli and the effect in the short periods can draw attention in research on food science and technology.
We present a basic microbiology study focused on the effect of natural sulphoraphane on the rapid growth and motility of the resistant E. coli strain ATCC 25922. Sulphoraphane has an effect on E. coli in short periods that can draw attention to research on food science and technology.</description><subject>Antimicrobial</subject><subject>Broccoli</subject><subject>Deformation mechanisms</subject><subject>E coli</subject><subject>Escherichia coli</subject><subject>Food processing</subject><subject>Food Science & Technology</subject><subject>Gompertz model</subject><subject>Growth kinetics</subject><subject>Growth rate</subject><subject>Kinetics</subject><subject>Life Sciences & Biomedicine</subject><subject>Motility</subject><subject>Science & Technology</subject><subject>Seed meal</subject><subject>sulphoraphane</subject><subject>Swarming</subject><subject>Swimming</subject><issn>0950-5423</issn><issn>1365-2621</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2020</creationdate><recordtype>article</recordtype><sourceid>AOWDO</sourceid><recordid>eNqNkMtu2zAQRYmgBeK63fQLCHSXQAlfouRlIcRtigBZNFkLFDm06MqiStIw_BH951B2kGVQbvg6d2ZwEPpKyQ3N69ZtbbyhglfsAi0ol2XBJKMf0IKsSlKUgvFL9CnGLSGE8Uos0L-mV-MGInYj3gR_SD3-40ZITkesRoN3PrnBpSPWvQpKJwgunj69xXdR9_mue6ew9oOba6Qe8BQgwqhhZuJ-mHof1JTbAHbRDyqBwTb4He6C16dchPy0AzV8Rh-tGiJ8ed2X6Hl999T8LB4ef9w33x8KzXnNCquZtBUxxqxqbbTuLNSmokQxWTIuOkIlI1pWQEvLuQBlKilqMFIYpVhN-RJ9O9edgv-7h5jard-HMbdsc75kVEpKMnV1pnTwMQaw7RTcToVjS0k7625n3e1Jd4brM3yAztuo3WzgLZB9i7quRLXKJ0Ibl1Ryfmz8fkw5ev3_0UzTV9oNcHxnpPb-1_r3ebgX9dSmNQ</recordid><startdate>202002</startdate><enddate>202002</enddate><creator>García‐Saldaña, Jesús Santos</creator><creator>Parra‐Delgado, Julián</creator><creator>Campas‐Baypoli, Olga Nydia</creator><creator>Sánchez‐Machado, Dalia Isabel</creator><creator>Cantú‐Soto, Ernesto Uriel</creator><creator>López‐Cervantes, Jaime</creator><general>Wiley</general><general>Wiley Subscription Services, Inc</general><scope>AOWDO</scope><scope>BLEPL</scope><scope>DTL</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QF</scope><scope>7QO</scope><scope>7QQ</scope><scope>7QR</scope><scope>7SC</scope><scope>7SE</scope><scope>7SP</scope><scope>7SR</scope><scope>7ST</scope><scope>7T7</scope><scope>7TA</scope><scope>7TB</scope><scope>7U5</scope><scope>8BQ</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>H8D</scope><scope>H8G</scope><scope>JG9</scope><scope>JQ2</scope><scope>KR7</scope><scope>L7M</scope><scope>L~C</scope><scope>L~D</scope><scope>P64</scope><scope>SOI</scope><orcidid>https://orcid.org/0000-0003-1147-4714</orcidid></search><sort><creationdate>202002</creationdate><title>Changes in growth kinetics and motility characteristics of Escherichia coli in the presence of sulphoraphane isolated from broccoli seed meal</title><author>García‐Saldaña, Jesús Santos ; Parra‐Delgado, Julián ; Campas‐Baypoli, Olga Nydia ; Sánchez‐Machado, Dalia Isabel ; Cantú‐Soto, Ernesto Uriel ; López‐Cervantes, Jaime</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3382-fc26f70ddd98cdccbfe8d710a265234b01620c67e15f334ead7648ed64daa2813</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2020</creationdate><topic>Antimicrobial</topic><topic>Broccoli</topic><topic>Deformation mechanisms</topic><topic>E coli</topic><topic>Escherichia coli</topic><topic>Food processing</topic><topic>Food Science & Technology</topic><topic>Gompertz model</topic><topic>Growth kinetics</topic><topic>Growth rate</topic><topic>Kinetics</topic><topic>Life Sciences & Biomedicine</topic><topic>Motility</topic><topic>Science & Technology</topic><topic>Seed meal</topic><topic>sulphoraphane</topic><topic>Swarming</topic><topic>Swimming</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>García‐Saldaña, Jesús Santos</creatorcontrib><creatorcontrib>Parra‐Delgado, Julián</creatorcontrib><creatorcontrib>Campas‐Baypoli, Olga Nydia</creatorcontrib><creatorcontrib>Sánchez‐Machado, Dalia Isabel</creatorcontrib><creatorcontrib>Cantú‐Soto, Ernesto Uriel</creatorcontrib><creatorcontrib>López‐Cervantes, Jaime</creatorcontrib><collection>Web of Science - Science Citation Index Expanded - 2020</collection><collection>Web of Science Core Collection</collection><collection>Science Citation Index Expanded</collection><collection>CrossRef</collection><collection>Aluminium Industry Abstracts</collection><collection>Biotechnology Research Abstracts</collection><collection>Ceramic Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Computer and Information Systems Abstracts</collection><collection>Corrosion Abstracts</collection><collection>Electronics & Communications Abstracts</collection><collection>Engineered Materials Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Materials Business File</collection><collection>Mechanical & Transportation Engineering Abstracts</collection><collection>Solid State and Superconductivity Abstracts</collection><collection>METADEX</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Aerospace Database</collection><collection>Copper Technical Reference Library</collection><collection>Materials Research Database</collection><collection>ProQuest Computer Science Collection</collection><collection>Civil Engineering Abstracts</collection><collection>Advanced Technologies Database with Aerospace</collection><collection>Computer and Information Systems Abstracts Academic</collection><collection>Computer and Information Systems Abstracts Professional</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Environment Abstracts</collection><jtitle>International journal of food science & technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>García‐Saldaña, Jesús Santos</au><au>Parra‐Delgado, Julián</au><au>Campas‐Baypoli, Olga Nydia</au><au>Sánchez‐Machado, Dalia Isabel</au><au>Cantú‐Soto, Ernesto Uriel</au><au>López‐Cervantes, Jaime</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Changes in growth kinetics and motility characteristics of Escherichia coli in the presence of sulphoraphane isolated from broccoli seed meal</atitle><jtitle>International journal of food science & technology</jtitle><stitle>INT J FOOD SCI TECH</stitle><date>2020-02</date><risdate>2020</risdate><volume>55</volume><issue>2</issue><spage>851</spage><epage>860</epage><pages>851-860</pages><issn>0950-5423</issn><eissn>1365-2621</eissn><abstract>Summary
In this investigation, the purified sulphoraphane from broccoli seed meal was evaluated in a range of 5–400 μg mL−1 against Escherichia coli. The results showed that levels above 200 μg mL−1 can inhibit 100% growth of 106 CFU mL−1 up to 5 h and cause a deformation of sigmoid behaviour in the growth kinetics, and even the bacterial population is reduced. On the other hand, low sulphoraphane levels such as 5–25 μg mL−1 also have effects on the bacterium, such as the decrease in the maximum specific growth rate and the loss of ability to adjust to a growth model when maintained in isothermal conditions. In addition, sulphoraphane has an effect on swimming motility and swarming motility in semi‐solid medium. The interaction of natural sulphoraphane–E. coli and the effect in the short periods can draw attention in research on food science and technology.
We present a basic microbiology study focused on the effect of natural sulphoraphane on the rapid growth and motility of the resistant E. coli strain ATCC 25922. Sulphoraphane has an effect on E. coli in short periods that can draw attention to research on food science and technology.</abstract><cop>HOBOKEN</cop><pub>Wiley</pub><doi>10.1111/ijfs.14372</doi><tpages>10</tpages><orcidid>https://orcid.org/0000-0003-1147-4714</orcidid></addata></record> |
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| subjects | Antimicrobial Broccoli Deformation mechanisms E coli Escherichia coli Food processing Food Science & Technology Gompertz model Growth kinetics Growth rate Kinetics Life Sciences & Biomedicine Motility Science & Technology Seed meal sulphoraphane Swarming Swimming |
| title | Changes in growth kinetics and motility characteristics of Escherichia coli in the presence of sulphoraphane isolated from broccoli seed meal |
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