Search for Author, Title, Keyword
Synergistic Antimicrobial Effect of Raspberry (Rubus idaeus L., Rosaceae) Preparations and Probiotic Bacteria on Enteric Pathogens
More details
Hide details
Department of Microbiology and Food Technology, Faculty of Agriculture and Biotechnology University of Science and Technology, Kaliskiego 7, 85–796 Bydgoszcz, Poland
Department of Fur-bearing Animal Breeding and Game Management, Faculty of Animal Bioengineering, University of Warmia and Mazury in Olsztyn, Oczapowskiego 5, 10-718 Olsztyn, Poland
Institute of Food Technology and Analysis, Łódź University of Technology, Stefanowskiego 4/10, 90–924 Łódź, Poland
Department of Biological Functions of Food, Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences, Tuwima 10, 10–748 Olsztyn, Poland
Submission date: 2020-07-20
Final revision date: 2021-01-27
Acceptance date: 2021-01-28
Online publication date: 2021-02-15
Publication date: 2021-02-15
Corresponding author
Justyna Bauza-Kaszewska   

Department of Microbiology and Food Technology, University of Science and Technology, Poland
Pol. J. Food Nutr. Sci. 2021;71(1):51-59
Due to the increasing microbial tolerance to commonly used food preservatives, as well as growing consumer awareness of their adverse impact on human health, alternative methods of pathogens reduction in food are widely investigated. The aim of this research was to examine the antimicrobial activity of red raspberry pomace and seed preparations against enterohemorrhagic Escherichia coli (EHEC), Salmonella Typhimurium, Salmonella Enteritidis, Listeria monocytogenes, and probiotic Lactobacillus rhamnosus strain. The combined action of LAB (lactic acid bacteria) and raspberry preparations on the pathogenic species was also evaluated. The results of our study showed no or weak antibacterial effect of raspberry preparations on the pathogenic bacteria tested. Regardless of preparation concentration (1.0 or 2.0 mg/mL), the bacteria number after 48-h incubation was usually higher than in the culture at the initial stage and varied from 105 to 107 cfu/mL. On the other hand, probiotic Lactobacillus rhamnosus strain caused a significant reduction in the enteric pathogen count after 24-h co-culture with LAB. The concentrations of both Salmonella serotypes were below the detection limit of the analytical methods applied. Moreover, the combined use of LAB and raspberry preparations resulted in the total elimination of Salmonella strains and the reduction in L. monocytogenes number from 105 to 102 -104 cfu/mL after 24-h co-culture. EHEC revealed the highest resistance to the mixed culture effect. The synergic antimicrobial effect suggests the possibility of applying probiotic bacteria and berry preparations as natural antimicrobial agents in the food industry.
Adetoye, A., Pinloche, E., Adeniyi, B. (2018). Characterization and anti-salmonella activities of lactic acid bacteria isolated from cattle faeces. BMC Microbiology, 18, art. no. 96.
AOAC. (2007). Official Methods of Analysis of AOAC international. 18th ed. Washington: Association of Official Analytical Chemists
Balasundram, N., Sundram, K., Samman, S. (2006). Phenolic compounds in plants and agri-industrial by-products: antioxidant activity, occurrence, and potential use. Food Chemistry, 99, 191–203.
Baptista, R.C., Horita, C.N., Sant'Ana, A.S. (2020). Natural products with preservative properties for enhancing the microbiological safety and extending the shelf-life of seafood: a review. Food Research International, 127, 108762.
Bertuccini, L., Russo, R., Iosi, F., Superti, F. (2017). Effects of Lactobacillus rhamnosus and Lactobacillus acidophilus on bacterial vaginal pathogens. International Journal of Immunopathology and Pharmacology, 30, 163-167.
Burton-Freeman, B.M., Sandhu, A.K., Edirisinghe, I. (2016). Red raspberries and their bioactive polyphenols: Cardiometabolic and neuronal health links. Advances in Nutrition, 7, 44–65.
Chen, C.C., Lai, C.C., Huang, H.L., Huang, W.Y., Toh, H.S., Weng, T.C., Chuang, Y.C., Lu, Y.C., Tang, H.J. (2019). Antimicrobial activity of Lactobacillus species against carbapenem-resistant Enterobacteriaceae. Frontiers in Microbiology, 10, art. no. 789.
Coultate, T., Ed. (2016). Food: The Chemistry of its Components. 6th edition. Royal Society of Chemistry, Cambridge, UK. p. 250.
Četojević-Simin, D.D., Velićanski, A.S., Cvetković, D.D., Markov, S.L., Ćetković, G.S., Šaponjac, V.T.T., Vulić, J.J., Čanadanović-Brunet, J.M., Djilaset, S.M. (2015). Bioactivity of Meeker and Willamette raspberry (Rubus idaeus L.) pomace extracts. Food Chemistry, 166, 407-413.
Das, Q., Islam, M.R., Marcone, M.F., Warriner, K., Diarra, M.S. (2017). Potential of berry extracts to control foodborne pathogens. Food Control, 73, 650-662.
Delley, M., Bruttin, A., Richard, M., Affolter, M., Rezzonico, E., Brück, W.M. (2015). In vitro activity of commercial probiotic Lactobacillus strains against uropathogenic Escherichia coli. FEMS Microbiology Letters, 362(13), art. no. fnv096.
Fotschki, B., Juśkiewicz, J., Jurgoński, A., Rigby, N., Sójka, M., Kołodziejczyk, K., Mackie, A., Zduńczyk, Z. (2017). Raspberry pomace alters cecal microbial activity and reduces secondary bile acids in rats fed a high-fat diet. Journal of Nutritional Biochemistry, 46, 13-20.
Grumezescu, A. (Ed.) (2016). Nutrient Delivery, 1st edition. Academic Press, London, UK. p. 543.
Harich, M., Maherani, B., Salmieri, S., Lacroix, M. (2018). Evaluation of antibacterial activity of two natural bio-preservatives formulations on freshness and sensory quality of ready to eat (RTE) foods. Food Control, 85, 29-41.
Heinonen, M. (2007). Antioxidant activity and antimicrobial effect of berry phenolics – a Finnish perspective. Molecular Nutrition and Food Research, 51, 684‐691.
Jimenez-Garcia, S.N., Guevara-Gonzalez, R.G., Miranda-Lopez, R., Feregrino-Perez, A.A., Torres-Pacheco, I., Vazquez-Cruz, M.A. (2013). Functional properties and quality characteristics of bioactive compounds in berries: Biochemistry, biotechnology, and genomics. Food Research International, 54(1), 1195-1207.
Klimczak, E., Rozpara, E., Król, B. (2011). Distribution of ellagitannins in juice, flesh, and achenes as additional criterion for optimal utilization of strawberries. Food Science. Technology. QualityŻywność. Nauka. Technologia. Jakość, 6, 142–154.
Klewicka, E., Sójka, M., Klewicki, R., Kołodziejczyk, K., Lipińska, L., Nowak, A. (2016). Ellagitannins from raspberry (Rubus idaeus L.) fruit as natural inhibitors of Geotrichum candidum. Molecules, 21(7), art. no. 908.
Krisch, J., Galgóczy, L., Tölgyesi, M., Papp, T., Vágvölgyi, C. (2008). Effect of fruit juices and pomace extracts on the growth of Gram-positive and Gram-negative bacteria. Acta Biologica Szegediensis, 52, 267-270.
Krstic, T., Suvajdzic, L., Stojanovic, S., Velhner, M., Milanov, D., Bojic, G., Ilić, N. (2014). Different antimicrobial effects of raspberry depending on the method of active components isolation. Food and Feed Research, 41, 125-130.
Lima, M.C., Paiva de Sousa, C., Fernandez-Prada, C., Harel, J., Dubreuil , J.D., de Souza, E.L. (2019). A review of the current evidence of fruit phenolic compounds as potential antimicrobials against pathogenic bacteria. Microbial Pathogenesis, 130, 259-270.
Małecka, M., Rudzińska, M., Pachołek, B., Wąsowicz, E. (2003). The effect of raspberry, black currant and tomato seed extracts on oxyphytosterols formation in peanuts. Polish Journal of Food and Nutrition Sciences, 53, 49-53.
Markkinen, N., Laaksonen, O., Nahku, R., Kuldjarv, R., Yang, B. (2019). Impact of lactic acid fermentation on acids, sugars, and phenolic compounds in black chokeberry and sea buckthorn juices. Food Chemistry, 286, 204-215.
Negi, P.S. (2012). Plant extracts for the control of bacterial growth: efficacy, stability and safety issues for food application. International Journal of Food Microbiology, 156(1), 7-17.
Nile, S.H., Park, S.W. (2014). Edible berries: bioactive components and their effect on human health. Nutrition, 30, 134–144.
Nohynek, L.J., Alakomi, H.L., Kähkönen, M.P., Heinonen, M., Helander, I.M., Oksman-Caldentey, K.M., Puupponen-Pimiä, R.H. (2006). Berry phenolics: antimicrobial properties and mechanisms of action against severe human pathogens. Nutrition and Cancer, 54, 18‐32.
Pandey, A.K., Kumar, P., Singh, P., Tripathi, N.N., Bajpai, V.K. (2017). Essential oils: Sources of antimicrobials and food preservatives. Frontiers in Microbiology, 7, 2161.
Paredes-López, O., Cervantes-Ceja, M.L., Vigna-Pérez, M., Hernández-Pérez, T. (2010). Berries: improving human health and healthy aging, and promoting quality life -– a review. Plant Foods for Human Nutrition, 65(3), 299-308.
Puupponen-Pimiä, R., Nohynek, L., Alakomi, H.L., Oksman-Caldentey, K.M., (2005a). Bioactive berry compounds – novel tools against human pathogens. Applied Microbiology and Biotechnology, 67, 8‐18.
Puupponen-Pimiä, R., Nohynek, L., Alakomi, H.L., Oksman-Caldentey, K.M. (2005b). The action of berry phenolics against human intestinal pathogens. Biofactors, 23, 243-251.
Puupponen-Pimiä, R., Nohynek, L., Meier, C., Kähkönen, M., Heinonen, M., Hopia, A., Oksman-Caldentey, K.M. (2001). Antimicrobial properties of phenolic compounds from berries. Journal of Applied Microbiology, 90(4), 494-507.
Rauha, J.P., Remes, S., Heinonen, M., Hopia, A., Kähkönen, M., Kujala, T., Pihlaja, K., Vuorela, H., Vuorela, P. (2000). Antimicrobial effects of Finnish plant extracts containing flavonoids and other phenolic compounds. International Journal of Food Microbiology, 56(1), 3–12.
Salaheen, S., Jaiswal, E., Joo, J., Peng, M., Ho, R., OConnor, D., Adlerz, K., Aranda-Espinoza, J.H., Biswas, D. (2016). Bioactive extracts from berry byproducts on the pathogenicity of Salmonella Typhimurium. International Journal of Food Microbiology, 237, 128-135.
Schieber, A., Stintzing, F.C., Carle, R. (2001). By-products of plant food processing as a source of functional compounds-recent developments. Trends in Food Science and Technology, 12, 401–413.
Shahidi, F. Alasalvar, C. (Eds.) (2016). Handbook of Functional Beverages and Human Health. CRC Press, Boca Raton, U.S., p. 114.
Shen X., Sun X., Xie Q., Liu H., Zhao Y., Pan Y., Hwang C.A., Wu V.C.H. (2014). Antimicrobial effect of blueberry (Vaccinium corymbosum L.) extracts against the growth of Listeria monocytogenes and Salmonella Enteritidis. Food Control, 35, 159–165.
Simmonds, M., Preedy, V.R. (Eds.) (2015). Nutritional Composition of Fruit Cultivars, 1st edition. Academic Press, London, UK. pp.717-729.
Stefanovic, O., Radojevic, I., Vasic, S., Comic, L. (2012). Antibacterial activity of naturally occurring compounds from selected plants. In V. Bobbarala (Ed.), Antimicrobial Agents, InTechOpen, ISBN 978-953-51-0723-1.
Stój, A., Malik, A., Targoński, Z. (2006). Comparative analysis of anthocyanin composition of juices obtained from selected species of beery fruits. Polish Journal of Food and Nutrition Sciences, 56(4), 401-407.
Terpou, A., Papadaki, A., Bosnea, L., Kanellaki, M., Kopsahelis, N. (2019). Novel frozen yogurt production fortified with sea buckthorn berries and probiotics. LWT – Food Science and Technology, 105, 242-249.
Velićanski, A., Cvetković, D.D., Markov, S. (2012). Screening of antibacterial activity of raspberry (Rubus idaeus L.) fruit and pomace extracts. Acta Periodica Technologica, 43, 305-313.
Vrhovsek, U., Giongo, L., Mattivi, F., Viola, R. (2009). Ellagitannin content in raspberry and blackberry cultivars grown in Trentino (Italy). Acta Horticulturae, 817, 85-90.
Strawberry Polyphenol-Rich Fractions Can Mitigate Disorders in Gastrointestinal Tract and Liver Functions Caused by a High-Fructose Diet in Experimental Rats
Ewa Żary-Sikorska, Bartosz Fotschki, Monika Kosmala, Joanna Milala, Paulius Matusevicius, Aleksandra Rawicka, Jerzy Juśkiewicz
Polish Journal of Food and Nutrition Sciences
Berry By-Products in Combination with Antimicrobial Lactic Acid Bacteria Strains for the Sustainable Formulation of Chewing Candies
Paulina Zavistanaviciute, Egle Zokaityte, Vytaute Starkute, Modestas Ruzauskas, Pranas Viskelis, Elena Bartkiene
Determination of Multicomponents in Rubi Fructus by Near-Infrared Spectroscopy Technique
Wenjun Du, Chunyan Wu, Hesong Yu, Qingran Kong, Yunjian Xu, Weidong Zhang, Daipayan Roy
International Journal of Analytical Chemistry
Extraction of bioactive compounds from Rubus idaeus bioresidues: a full screening on phenolic composition and bioactive potential
Paula Plasencia, Tiane C. Finimundy, Márcio Carocho, Ricardo Calhelha, Mikel Añibarro-Ortega, Tânia C.S.P. Pires, Filomena Barreiro, Pablo A. Garcia, Lillian Barros, Sandrina A. Heleno
Journals System - logo
Scroll to top