Evaluating the potential of natural product combinations with sorbic acid for improving preservative action against food-spoilage yeasts.

Autor: Harvey HJ; School of Life Sciences, University of Nottingham, Nottingham, NG7 2RD, UK., Hendry AC; School of Life Sciences, University of Nottingham, Nottingham, NG7 2RD, UK., Archer DB; School of Life Sciences, University of Nottingham, Nottingham, NG7 2RD, UK., Avery SV; School of Life Sciences, University of Nottingham, Nottingham, NG7 2RD, UK. Electronic address: Simon.Avery@nottingham.ac.uk.
Jazyk: angličtina
Zdroj: Fungal biology [Fungal Biol] 2023 Jul-Aug; Vol. 127 (7-8), pp. 1218-1223. Date of Electronic Publication: 2023 Jan 31.
DOI: 10.1016/j.funbio.2023.01.004
Abstrakt: Fungal control methods commonly involve the use of antifungals or preservatives, which can raise concerns about broader effects of these stressors on non-target organisms, spread of resistance and regulatory hurdles. Consequently, control methods enabling lower usage of such stressors are highly sought, for example chemical combinations that synergistically inhibit target-organisms. Here, we investigated how well such a principle extends to improving efficacy of an existing but tightly controlled food preservative, sorbic acid. A screen of ∼200 natural products for synergistic fungal inhibition in combinations with sorbic acid, in either 2% or 0.1% (w/v) glucose to simulate high or reduced-sugar foods, did not reveal reproducible synergies in either of the spoilage yeast species Saccharomyces cerevisiae or Zygosaccharomyces bailii. Potentially promising screen candidates (e.g. lactone parthenolide, ethyl maltol) or a small additional panel of rationally-selected compounds (e.g. benzoic acid) all gave Fractional Inhibitory Concentration Indices (FICI) ≥ 0.5 in combinations with sorbic acid, corroborating absence of synergy in either glucose condition (although FICI values did differ between the glucose conditions). Synergies were not achieved either in a tripartite combination with screen candidates or in a soft-drink formulation as matrix. In previous work with other stressors synergy 'hits' have been comparatively frequent, suggesting that sorbic acid could be unusually resistant to forming synergies with other potential inhibitors and this may relate to the weak acid's known multifactorial inhibitory-actions on cells. The study highlights a challenge in developing appropriate natural product or other chemical combinations applicable to food and beverage preservation.
Competing Interests: Declaration of competing interest There are no conflicts of interest.
(Copyright © 2023 The Authors. Published by Elsevier Ltd.. All rights reserved.)
Databáze: MEDLINE
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