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Black pepper and tarragon essential oils suppress the lipolytic potential and the type II secretion system of P. psychrophila KM02

cris.virtual.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtual.author-orcid0000-0002-3574-3117
cris.virtual.author-orcid0000-0002-3626-4388
cris.virtualsource.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtualsource.author-orcide0ec9333-c31e-44fd-9447-b159909e62c3
cris.virtualsource.author-orcid6eeeaac0-fbad-41dd-a73f-512626fd33cf
dc.abstract.enGiven the increasing consumer demand for raw, nonprocessed, safe, and long shelf-life fish and seafood products, research concerning the application of natural antimicrobials as alternatives to preservatives is of great interest. The aim of the following paper was to evaluate the effect of essential oils (EOs) from black pepper (BPEO) and tarragon (TEO), and their bioactive compounds: limonene (LIM), β-caryophyllene (CAR), methyl eugenol (ME), and β-phellandrene (PHE) on the lipolytic activity and type II secretion system (T2SS) of Pseudomonas psychrophila KM02 (KM02) fish isolates grown in vitro and in fish model conditions. Spectrophotometric analysis with the p-NPP reagent showed inhibition of lipolysis from 11 to 46%. These results were confirmed by RT-qPCR, as the expression levels of lipA, lipB, and genes encoding T2SS were also considerably decreased. The supplementation of marinade with BPEO and TEO contributed to KM02 growth inhibition during vacuum packaging of salmon fillets relative to control samples. Whole-genome sequencing (WGS) provided insight into the spoilage potential of KM02, proving its importance as a spoilage microorganism whose metabolic activity should be inhibited to maintain the quality and safety of fresh fish in the food market.
dc.affiliationWydział Nauk o Żywności i Żywieniu
dc.affiliationWydział Rolnictwa, Ogrodnictwa i Bioinżynierii
dc.affiliation.instituteKatedra Biotechnologii i Mikrobiologii Żywności
dc.affiliation.instituteKatedra Biochemii i Biotechnologii
dc.contributor.authorTomaś, Natalia
dc.contributor.authorMyszka, Kamila
dc.contributor.authorWolko, Łukasz
dc.date.access2026-01-27
dc.date.accessioned2026-02-09T06:55:12Z
dc.date.available2026-02-09T06:55:12Z
dc.date.copyright2022-03-31
dc.date.issued2022
dc.description.abstract<jats:title>Abstract</jats:title><jats:p>Given the increasing consumer demand for raw, nonprocessed, safe, and long shelf-life fish and seafood products, research concerning the application of natural antimicrobials as alternatives to preservatives is of great interest. The aim of the following paper was to evaluate the effect of essential oils (EOs) from black pepper (BPEO) and tarragon (TEO), and their bioactive compounds: limonene (LIM), β-caryophyllene (CAR), methyl eugenol (ME), and β-phellandrene (PHE) on the lipolytic activity and type II secretion system (T2SS) of <jats:italic>Pseudomonas psychrophila</jats:italic> KM02 (KM02) fish isolates grown in vitro and in fish model conditions. Spectrophotometric analysis with the p-NPP reagent showed inhibition of lipolysis from 11 to 46%. These results were confirmed by RT-qPCR, as the expression levels of <jats:italic>lipA</jats:italic>, <jats:italic>lipB,</jats:italic> and genes encoding T2SS were also considerably decreased. The supplementation of marinade with BPEO and TEO contributed to KM02 growth inhibition during vacuum packaging of salmon fillets relative to control samples. Whole-genome sequencing (WGS) provided insight into the spoilage potential of KM02, proving its importance as a spoilage microorganism whose metabolic activity should be inhibited to maintain the quality and safety of fresh fish in the food market.</jats:p>
dc.description.accesstimeat_publication
dc.description.bibliographyil., bibliogr.
dc.description.financepublication_nocost
dc.description.financecost0,00
dc.description.if4,6
dc.description.points140
dc.description.versionfinal_published
dc.description.volume12
dc.identifier.doi10.1038/s41598-022-09311-9
dc.identifier.issn2045-2322
dc.identifier.urihttps://sciencerep.up.poznan.pl/handle/item/7227
dc.identifier.weblinkhttps://www.nature.com/articles/s41598-022-09311-9
dc.languageen
dc.relation.ispartofScientific Reports
dc.relation.pagesart. 5487
dc.rightsCC-BY
dc.sciencecloudnosend
dc.share.typeOPEN_JOURNAL
dc.titleBlack pepper and tarragon essential oils suppress the lipolytic potential and the type II secretion system of P. psychrophila KM02
dc.typeJournalArticle
dspace.entity.typePublication
oaire.citation.issue1
oaire.citation.volume12