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Antibacterial, Preservative, and Mutagenic Potential of Copaifera spp. Oleoresins Against Causative Agents of Foodborne Diseases.

Fernández, Yadira Arnet; Damasceno, Jaqueline Lopes; Abrão, Fariza; Silva, Thayná de Souza; Cândido, Amanda de Lima Pizi; Fregonezi, Nathalia Ferreira; Resende, Flavia Aparecida; Ramos, Salvador Boccaletti; Ambrosio, Sergio Ricardo; Veneziani, Rodrigo Cassio Sola; Bastos, Jairo Knupp; Martins, Carlos Henrique Gomes.
Foodborne Pathog Dis; 2018 Sep 19.
Inglês | MEDLINE | ID: mdl-30230926
Foodborne diseases (FBDs) are a serious public health concern worldwide. In this scenario, preservatives based on natural products, especially plants, have attracted researchers' attention because they offer potential antimicrobial action as well as reduced health impact. The genus Copaifera spp., which is native of tropical South America and West Africa, contains several species for which pharmacological activities, including antibacterial effects, have been described. On the basis of minimum inhibitory concentration (MIC), minimum bactericidal concentration (MBC), antibiofilm activity (inhibition and eradication), preservative capacity, and Ames test, we evaluated the antibacterial, preservative, and mutagenic potential of Copaifera spp. oleoresins against the causative agents of FBDs. The Copaifera duckei, Copaifera reticulata, Copaifera paupera, and Copaifera pubiflora oleoresins displayed promising MIC/MBC values-from 12.5 to 100 µg/mL-against Staphylococcus aureus (American Type Culture Collection [ATCC] 29213), Listeria monocytogenes (ATCC 15313), and Bacillus cereus (ATCC 14579). C. duckei, C. reticulata, C. paupera, and C. pubiflora oleoresin concentrations ranging from 25 to 200 µg/mL and from 100 to 400 µg/mL inhibited biofilm formation and eradicated biofilms, respectively. The oleoresins did not exert mutagenic effects and had superior food preservative action to sodium benzoate (positive control). In conclusion, Copaifera oleoresins exhibit potential antibacterial activity and are not mutagenic, which makes them a promising source to develop novel natural food preservatives to inhibit foodborne pathogens.