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The influence of resveratrol adaptation on resistance to antibiotics, benzalkonium chloride, heat and acid stresses of Staphylococcus aureus and Listeria monocytogenes

2017Journal article Restricted access
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dc.contributor.authorOliveira, Adriana Raquel Duarte
dc.contributor.authorDomingues, F.C.
dc.contributor.authorFerreira, Susana
dc.date.accessioned2020-01-29T12:14:50Z
dc.date.available2020-01-29T12:14:50Z
dc.date.issued2017
dc.description.abstractNatural products have been presented as possible food preservatives due to their antimicrobial properties with some of these already being used in the food industry. However, it is known that microorganisms are able to adapt to antimicrobial agents, even if from natural sources, and some stresses. In this study, the influence of subinhibitory concentrations of resveratrol on Staphylococcus aureus ATCC 25923 and Listeria monocytogenes LMG 16779 was studied by evaluating the development of homologous- or cross-resistance to the antibiotics (ampicillin, erythromycin, vancomycin) commonly used to treat infections caused by these bacteria, as well as to one disinfectant (benzalkonium chloride) often used in the food sector. The development of tolerance against adverse conditions, acid (pH 2.4) and heat (55 °C) stresses, after the bacterial adaptation to resveratrol (¼ and ½ × MIC) was also assessed. The results suggest that resveratrol does not lead to homologous- or cross-resistance development for both strains studied, nonetheless it was observed a significant increase in tolerance to acid and heat stress in the case of L. monocytogenes and heat stress for S. aureus. These results, thus, indicate that resveratrol has potential to be used as a food preservative depending on the food processing conditions.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.doi10.1016/j.foodcont.2016.11.011pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.6/8886
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherElsevierpt_PT
dc.relation.publisherversionhttps://www.sciencedirect.com/science/article/pii/S0956713516306259pt_PT
dc.subjectResveratrolpt_PT
dc.subjectStaphylococcus aureuspt_PT
dc.subjectListeria monocytogenespt_PT
dc.subjectBacterial adaptationpt_PT
dc.subjectCross-resistancept_PT
dc.subjectStress tolerancept_PT
dc.titleThe influence of resveratrol adaptation on resistance to antibiotics, benzalkonium chloride, heat and acid stresses of Staphylococcus aureus and Listeria monocytogenespt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FMulti%2F00709%2F2013/PT
oaire.citation.endPage1425pt_PT
oaire.citation.startPage1420pt_PT
oaire.citation.titleFood Controlpt_PT
oaire.citation.volume73pt_PT
oaire.fundingStream5876
person.familyNameDomingues
person.familyNameFerreira
person.givenNameFernanda
person.givenNameSusana
person.identifier.ciencia-id6514-0498-3E8F
person.identifier.ciencia-idF718-3569-E911
person.identifier.orcid0000-0002-9540-0853
person.identifier.orcid0000-0001-8308-2862
person.identifier.ridN-7295-2013
person.identifier.ridA-6810-2016
person.identifier.scopus-author-id10139481400
person.identifier.scopus-author-id34874668400
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.embargofctCopyright cedido à editora no momento da publicaçãopt_PT
rcaap.rightsclosedAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublication8d5fe6e2-21af-4557-9c46-84103254a18a
relation.isAuthorOfPublication9f4d39d4-7d9c-4c17-8a8a-523d32d4de20
relation.isAuthorOfPublication.latestForDiscovery9f4d39d4-7d9c-4c17-8a8a-523d32d4de20
relation.isProjectOfPublicationcb4688cf-40da-4197-9eb0-c55bad699ad3
relation.isProjectOfPublication.latestForDiscoverycb4688cf-40da-4197-9eb0-c55bad699ad3

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