Thiamine Demonstrates Bio-Preservative and Anti-Microbial Effects in Minced Beef Meat Storage and Lipopolysaccharide (LPS)-Stimulated RAW 264.7 Macrophages
This study assessed the anti-inflammatory effect of thiamine (TA) in lipopolysaccharide-stimulated RAW264.7 cells and also assessed the preservative properties of TA in minced beef. TA demonstrated a concentration-dependent antimicrobial effect on microbial contaminants. Inhibition zones and MIC fro...
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| Format: | Article |
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MDPI AG
2022-06-01
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| Series: | Animals |
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| Online Access: | https://www.mdpi.com/2076-2615/12/13/1646 |
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| author | Anis Ben Hsouna Alex Boye Bouthaina Ben Ackacha Wissal Dhifi Rania Ben Saad Faiçal Brini Wissem Mnif Miroslava Kačániová |
| author_facet | Anis Ben Hsouna Alex Boye Bouthaina Ben Ackacha Wissal Dhifi Rania Ben Saad Faiçal Brini Wissem Mnif Miroslava Kačániová |
| author_sort | Anis Ben Hsouna |
| collection | DOAJ |
| description | This study assessed the anti-inflammatory effect of thiamine (TA) in lipopolysaccharide-stimulated RAW264.7 cells and also assessed the preservative properties of TA in minced beef. TA demonstrated a concentration-dependent antimicrobial effect on microbial contaminants. Inhibition zones and MIC from the effect of TA on the tested bacterial strains were respectively within the ranges 15–20 mm and 62.5–700 µg/mL. TA significantly (<i>p</i> < 0.05) decreased all the pro-inflammatory factors [(nitric oxide (NO), prostaglandin E2 (PGE2), TNF-α, IL-6, IL-1β, and nuclear factor-κB (NF-κB)] monitored relative to LPS-stimulated RAW264.7 cells. TA inhibited the expression of both iNOS and COX-2. In minced beef flesh, the growth of <i>Listeria monocytogenes</i> was inhibited by TA. TA improved physicochemical and microbiological parameters of stored minced beef meat compared to control. Principal component analyses and heat maps elucidate the quality of the tested meats. |
| first_indexed | 2024-03-09T22:10:08Z |
| format | Article |
| id | doaj.art-27b8fb96d3c24f8ab3f153a001b2f549 |
| institution | Directory Open Access Journal |
| issn | 2076-2615 |
| language | English |
| last_indexed | 2024-03-09T22:10:08Z |
| publishDate | 2022-06-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Animals |
| spelling | doaj.art-27b8fb96d3c24f8ab3f153a001b2f5492023-11-23T19:32:26ZengMDPI AGAnimals2076-26152022-06-011213164610.3390/ani12131646Thiamine Demonstrates Bio-Preservative and Anti-Microbial Effects in Minced Beef Meat Storage and Lipopolysaccharide (LPS)-Stimulated RAW 264.7 MacrophagesAnis Ben Hsouna0Alex Boye1Bouthaina Ben Ackacha2Wissal Dhifi3Rania Ben Saad4Faiçal Brini5Wissem Mnif6Miroslava Kačániová7Laboratory of Biotechnology and Plant Improvement, Centre of Biotechnology of Sfax, B.P 1177, Sfax 3038, TunisiaDepartments of Medical Laboratory Science, School of Allied Health Sciences, University of Cape Coast, Cape Coast 03321, GhanaLaboratory of Biotechnology and Plant Improvement, Centre of Biotechnology of Sfax, B.P 1177, Sfax 3038, TunisiaLaboratory of Biotechnology and Valorisation of Bio-Geo Ressources, Higher Institute of Biotechnology of Sidi Thabet, BiotechPole of Sidi Thabet, University of Manouba, Ariana 2020, TunisiaLaboratory of Biotechnology and Plant Improvement, Centre of Biotechnology of Sfax, B.P 1177, Sfax 3038, TunisiaLaboratory of Biotechnology and Plant Improvement, Centre of Biotechnology of Sfax, B.P 1177, Sfax 3038, TunisiaDepartment of Chemistry, Faculty of Sciences and Arts in Balgarn, University of Bisha, P.O. Box 199, Bisha 61922, Saudi ArabiaInstitute of Horticulture, Faculty of Horticulture, Slovak University of Agriculture, Tr. A. Hlinku 2, 949 76 Nitra, SlovakiaThis study assessed the anti-inflammatory effect of thiamine (TA) in lipopolysaccharide-stimulated RAW264.7 cells and also assessed the preservative properties of TA in minced beef. TA demonstrated a concentration-dependent antimicrobial effect on microbial contaminants. Inhibition zones and MIC from the effect of TA on the tested bacterial strains were respectively within the ranges 15–20 mm and 62.5–700 µg/mL. TA significantly (<i>p</i> < 0.05) decreased all the pro-inflammatory factors [(nitric oxide (NO), prostaglandin E2 (PGE2), TNF-α, IL-6, IL-1β, and nuclear factor-κB (NF-κB)] monitored relative to LPS-stimulated RAW264.7 cells. TA inhibited the expression of both iNOS and COX-2. In minced beef flesh, the growth of <i>Listeria monocytogenes</i> was inhibited by TA. TA improved physicochemical and microbiological parameters of stored minced beef meat compared to control. Principal component analyses and heat maps elucidate the quality of the tested meats.https://www.mdpi.com/2076-2615/12/13/1646thiamineanti-inflammatoryantimicrobial activity<i>Listeria monocytogenes</i>shelf-life extension |
| spellingShingle | Anis Ben Hsouna Alex Boye Bouthaina Ben Ackacha Wissal Dhifi Rania Ben Saad Faiçal Brini Wissem Mnif Miroslava Kačániová Thiamine Demonstrates Bio-Preservative and Anti-Microbial Effects in Minced Beef Meat Storage and Lipopolysaccharide (LPS)-Stimulated RAW 264.7 Macrophages Animals thiamine anti-inflammatory antimicrobial activity <i>Listeria monocytogenes</i> shelf-life extension |
| title | Thiamine Demonstrates Bio-Preservative and Anti-Microbial Effects in Minced Beef Meat Storage and Lipopolysaccharide (LPS)-Stimulated RAW 264.7 Macrophages |
| title_full | Thiamine Demonstrates Bio-Preservative and Anti-Microbial Effects in Minced Beef Meat Storage and Lipopolysaccharide (LPS)-Stimulated RAW 264.7 Macrophages |
| title_fullStr | Thiamine Demonstrates Bio-Preservative and Anti-Microbial Effects in Minced Beef Meat Storage and Lipopolysaccharide (LPS)-Stimulated RAW 264.7 Macrophages |
| title_full_unstemmed | Thiamine Demonstrates Bio-Preservative and Anti-Microbial Effects in Minced Beef Meat Storage and Lipopolysaccharide (LPS)-Stimulated RAW 264.7 Macrophages |
| title_short | Thiamine Demonstrates Bio-Preservative and Anti-Microbial Effects in Minced Beef Meat Storage and Lipopolysaccharide (LPS)-Stimulated RAW 264.7 Macrophages |
| title_sort | thiamine demonstrates bio preservative and anti microbial effects in minced beef meat storage and lipopolysaccharide lps stimulated raw 264 7 macrophages |
| topic | thiamine anti-inflammatory antimicrobial activity <i>Listeria monocytogenes</i> shelf-life extension |
| url | https://www.mdpi.com/2076-2615/12/13/1646 |
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