Publicação
Influence of Cynara cardunculus L. phenolic compounds on Pseudomonas putida isolated from the dairy industry: Growth and melanin bioproduction
| datacite.subject.fos | Ciências Agrárias::Biotecnologia Agrária e Alimentar | |
| dc.contributor.author | Ferraz, Ana Rita | |
| dc.contributor.author | Pintado, Cristina Santos | |
| dc.contributor.author | Serralheiro, Maria Luisa | |
| dc.date.accessioned | 2026-01-09T15:54:33Z | |
| dc.date.available | 2026-01-09T15:54:33Z | |
| dc.date.issued | 2022-04 | en_US |
| dc.date.updated | 2026-01-06T12:29:22Z | |
| dc.description | We thank Manuela Goulão for the help provided in the Laboratory of Microbiology (IPCB/ESA) and Rita Alexandra Guedes for analyzing the extract of C. cardunculus by LC-HRMS/MS. | |
| dc.description.abstract | Cynara cardunculus L. inflorescence infusion has been used for several centuries as curd in traditional cheese making, such as some highly prized Portuguese cheeses. To promote thesustainable use of all C. cardunculus plants, C. cardunculus extract leaves decoction (CL), inflorescence decoction (CI), chlorogenic acid (CA) (a compound in the plant leaves), and rosmarinic acid (RA) (a similar phenolic compound) solutions were tested for antimicrobial activity against bacteria that may appear on the cheese rind. The antimicrobial activity was evaluated by 15 bacterial strains using two different methodologies: solid and liquid. The influence of these extracts and the phenolic compounds on melanin bioproduction by Pseudomonas putida ESACB 191 was also studied. CA and RA (1 mg/mL) showed antimicrobial activity. CL and CA reduced P. putida ESACB 191 growth in the liquid assay and melanin bioproduction by 6.20 Log CFU/mL and 50%, respectively. Cynarin, CA, and its derivates were identified as the main phenolic compounds (52%) of CL, which may justify its inhibitory action on bacterial growth and melanin bioproduction. Thus, future perspectives include the application of CL extracts with antimicrobial activity in edible films and/or coatings to applied in cheese rind to increase the shelf time. | eng |
| dc.description.sponsorship | The study was funded by Fundação para a Ciência e Tecnologia (FCT) with financial support to IPCB-CERNAS (UID/AMB/00681/2020) Research Unit Grant from FCT; to BioISI Research Unit through the contract UIDB/04046/2020 from FCT; to CESAM (UID/AMB/50017/2019), through FCT/MEC National funds, and the co-funding by the FEDER, within the PT2020 Partnership Agreement and Compete 2020. This work is recipient of a project (PTDC/Bia-BQM/28355/2017) grant and Ana Rita Ferraz acknowledges a PhD fellowship (SFRH/BD/135692/2018) from FCT (Portugal). | |
| dc.description.version | N/A | |
| dc.identifier.citation | FERRAZ, A.R. ; PINTADO, C.S. ; SERRALHEIRO, M.L. (2024) - Influence of Cynara cardunculus L. phenolic compounds on Pseudomonas putida isolated from the dairy industry: Growth and melanin bioproduction. Appl. Sci. 12, 3629. DOI: https:// doi.org/10.3390/app12073629 | |
| dc.identifier.doi | 10.3390/app12073629 | en_US |
| dc.identifier.eid | 2-s2.0-85128220508 | en_US |
| dc.identifier.slug | cv-prod-3483158 | |
| dc.identifier.uri | http://hdl.handle.net/10400.11/10452 | |
| dc.language.iso | eng | |
| dc.peerreviewed | yes | |
| dc.publisher | MDPI | |
| dc.rights.uri | http://creativecommons.org/licenses/by/4.0/ | |
| dc.subject | Cheese | |
| dc.subject | Pseudomonas putida | |
| dc.subject | C. cardunculus | |
| dc.subject | Phenolic compounds | |
| dc.subject | Antimicrobial activity | |
| dc.subject | Melanin bioproduction | |
| dc.title | Influence of Cynara cardunculus L. phenolic compounds on Pseudomonas putida isolated from the dairy industry: Growth and melanin bioproduction | eng |
| dc.type | research article | en_US |
| dspace.entity.type | Publication | |
| oaire.citation.title | Applied Sciences | en_US |
| oaire.version | http://purl.org/coar/version/c_970fb48d4fbd8a85 | |
| person.familyName | Ferraz | |
| person.familyName | Santos Pintado | |
| person.givenName | Ana Rita | |
| person.givenName | Cristina Maria Baptista | |
| person.identifier.ciencia-id | 7F1F-E7E1-5BC6 | |
| person.identifier.orcid | 0000-0002-8356-907X | |
| person.identifier.orcid | 0000-0001-5433-4258 | |
| person.identifier.scopus-author-id | 6602633775 | |
| rcaap.cv.cienciaid | 0919-6473-8399 | Ana Rita Simões Ferraz | |
| rcaap.rights | openAccess | en_US |
| relation.isAuthorOfPublication | 48874302-7383-4d10-ab6f-2db8e996078d | |
| relation.isAuthorOfPublication | e5822f39-6e57-4619-b731-b51b3026cdfe | |
| relation.isAuthorOfPublication.latestForDiscovery | 48874302-7383-4d10-ab6f-2db8e996078d |