title: Stevia rebaudiana Bertoni effect on the hemolytic potential of Listeria monocytogenes.
abstract: The effect of Stevia rebaudiana Bertoni on the hemolytic potential of Listeria monocytogenes was studied by means of the assessment of the Listeriolysin O (LLO) production. The three factors under study, stevia concentration in the range [0-2.5] % (w/v), incubation temperature (10 and 37°C), and exposure time (0-65h) significantly affected (p≤0.05) the hemolytic activity of L. monocytogenes. Results showed that at the lower incubation temperature the hemolytic potential of the bacterium was significantly reduced, from 100% at 37°C to 8% at 10°C (after 65h of incubation) in unsupplemented substrate (0% stevia). Irrespective of the temperature, 10 or 37°C, supplementation of the medium with stevia at 2.5 % (w/v) reduced the bacterium's hemolytic activity by a maximum of 100%. Furthermore, the time of exposure to 2.5 % (w/v) stevia concentration was also a significant factor reducing the hemolytic capability of L. monocytogenes. The possibility of reducing the pathogenic potential of L. monocytogenes (hemolysis) by exposure to stevia should be confirmed in real food matrices, opening a research niche with a valuable future impact on food safety.
authors.affiliation: Universidad CEU Cardenal Herrera, Dpto. Producción y Sanidad Animal, Salud Pública Veterinaria y Ciencia y Tecnología de los Alimentos, C/ Tirant lo Blanc, 7, 46115 Alfara del Patriarca, Valencia, Spain.
authors.forename: S
authors.initials: S
authors.lastname: Sansano
authors.affiliation: Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Dpto. Conservación y Calidad, c/ Catedrático Agustin Escardino, 7, 46980 Paterna, Valencia, Spain.
authors.forename: A
authors.initials: A
authors.lastname: Rivas
authors.affiliation: Universidad Politécnica de Valencia (UPV), Centro Avanzado de Microbiología de Alimentos (CAMA), Camino de la Vera s/n, 46022, Valencia, Spain.
authors.forename: M C
authors.initials: MC
authors.lastname: Pina-Pérez
authors.affiliation: Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Dpto. Conservación y Calidad, c/ Catedrático Agustin Escardino, 7, 46980 Paterna, Valencia, Spain.
authors.forename: A
authors.initials: A
authors.lastname: Martinez
authors.affiliation: Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Dpto. Conservación y Calidad, c/ Catedrático Agustin Escardino, 7, 46980 Paterna, Valencia, Spain. Electronic address: lolesra@iata.csic.es.
authors.forename: D
authors.initials: D
authors.lastname: Rodrigo
mesh_terms: D001427:Bacterial Toxins / Q000096:biosynthesis*; D003603:Cytotoxins / Q000096:biosynthesis*; D045786:Diterpenes, Kaurane / Q000494:pharmacology*; D005960:Glucosides / Q000494:pharmacology*; D006360:Heat-Shock Proteins / Q000096:biosynthesis*; D006460:Hemolysin Proteins / Q000096:biosynthesis*; D008089:Listeria monocytogenes / Q000187:drug effects / Q000472:pathogenicity*; D010936:Plant Extracts / Q000494:pharmacology*; D036625:Stevia / Q000378:metabolism; D013696:Temperature
chemical_list: D001427:Bacterial Toxins; D003603:Cytotoxins; D045786:Diterpenes, Kaurane; D005960:Glucosides; D006360:Heat-Shock Proteins; D006460:Hemolysin Proteins; D010936:Plant Extracts; C012043:stevioside; C038705:hlyA protein, Listeria monocytogenes
keywords: Hemolysis; Listeria monocytogenes; Listeriolysin O; Natural antimicrobials; Stevia rebaudiana Bertoni; Virulence factors