Skip to main content
SpringerLink
Log in

Acute toxicity and anti-enterotoxigenic activity of pigment extracted from Micrococcus roseus

  • Food Microbiology - Short Communication
  • Published:
Brazilian Journal of Microbiology Aims and scope Submit manuscript

Abstract

Microbial pigments are considered as one of the main sources of natural types, and the attention to them is increasing in the food and pharmaceutical industries. This study aimed to investigate the effects of pigments extracted from Micrococcus roseus (PEM) on the gene expression of a and b staphylococcal enterotoxins (sea and seb) and their acute toxicity. Real-time PCR was used to study the anti-enterotoxigenic activity of PEM against Staphylococcus aureus at sub-inhibitory concentrations. In addition, the acute toxicity of PEM was evaluated on albino mice through alkaline phosphatase (ALP), aspartate aminotransferas (AST), and alanine aminotransferase (ALT) of liver and its histopathological changes. Based on the results, the expression of sea and seb was decreased in the presence of PEM at sub-inhibitory concentrations. The 2−∆∆CT was measured 0.02 and 0.01 for the expression of sea and seb of S. aureus grown in the MHB containing 16 mg/ml PEM. The results showed that the expression of seb is more sensitive to PEM compared to the expression of sea. After treatment of mice with PEM for two weeks, the condition of mice was normal, and the results of liver enzymatic activities and histopathological changes showed insignificant difference compared to the control sample.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1

Data availability

The datasets generated during and/or analyzed during the current study are available from the corresponding author on reasonable request.

References

  1. Dekanski D, Spremo-Potparević B, Bajić V, Živković L, Topalović D, Sredojević DN, ..., Nedeljković JM (2018) Acute toxicity study in mice of orally administrated TiO2 nanoparticles functionalized with caffeic acid. Food Chem Toxicol 115:42–48

  2. Even S, Charlier C, Nouaille S, Ben Zakour NL, Cretenet M, Cousin FJ, ..., Le Loir Y (2009) Staphylococcus aureus virulence expression is impaired by Lactococcus lactis in mixed cultures. Appl Environ Microbiol 75(13):4459–4472

  3. Fetsch A, Johler S (2018) Staphylococcus aureus as a foodborne pathogen. Curr Clin Microbiol Rep 5(2):88–96

    Article  Google Scholar 

  4. Fischbach MA, Walsh CT (2009) Antibiotics for emerging pathogens. Science 325(5944):1089–1093

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  5. Koupaei M, Saderi H, Marashi SMA, Fathizadeh H, Owlia P (2022) Evaluation of the effect of Saccharomyces cerevisiae on the expression of enterotoxin genes in Escherichia coli O157: H7 (EHEC) and Escherichia coli H10407 (ETEC). Microb Pathog 164:105450

    Article  CAS  PubMed  Google Scholar 

  6. Kumari HM, Naidu KA, Vishwanatha S, Narasimhamurthy K, Vijayalakshmi G (2009) Safety evaluation of Monascus purpureus red mould rice in albino rats. Food Chem Toxicol 47(8):1739–1746

    Article  PubMed  Google Scholar 

  7. Li H, Huang YY, Addo KA, Yu YG, Xiao XL (2022) Effects of cuminaldehyde on toxins production of Staphylococcus aureus and its application in sauced beef. Food Control 137:108960

    Article  CAS  Google Scholar 

  8. Liu J, Cai M, Yan H, Fu J, Wu G, Zhao Z, ..., Zeng J (2019) Yunnan Baiyao reduces hospital-acquired pressure ulcers via suppressing virulence gene expression and biofilm formation of Staphylococcus aureus. Int J Med Sci 16(8):1078

  9. Mohana DC, Thippeswamy S, Abhishek RU (2013) Antioxidant, antibacterial, and ultraviolet-protective properties of carotenoids isolated from Micrococcus spp. Radiat Prot Environ 36(4):168–174

    Article  Google Scholar 

  10. Pandit SG, Puttananjaiah MH, Peddha MS, Dhale MA (2020) Safety efficacy and chemical profiling of water-soluble Talaromyces purpureogenus CFRM02 pigment. Food Chem 310:125869

    Article  CAS  PubMed  Google Scholar 

  11. Parsaeimehr M, Akhondzadeh Basti A, Misaghi A, Gandomi H, Jebellijavan A (2015) The effect of Zataria multiflora B oiss. essential oil on gene expression of enterotoxin C in Staphylococcus aureus ATCC 6538. J Food Process Preserv 39(6):1702–1709

  12. Qiu J, Wang D, Xiang H, Feng H, Jiang Y, Xia L, ..., Deng X (2010) Subinhibitory concentrations of thymol reduce enterotoxins A and B and α-hemolysin production in Staphylococcus aureus isolates. PLoS ONE 5(3):e9736

  13. Rostami H, Hamedi H, Yolmeh M (2016) Some biological activities of pigments extracted from Micrococcus roseus (PTCC 1411) and Rhodotorula glutinis (PTCC 5257). Int J Immunopathol Pharmacol 29(4):684–695

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  14. Saidi N, Owlia P, Marashi SMA, Saderi H (2019) Inhibitory effect of probiotic yeast Saccharomyces cerevisiae on biofilm formation and expression of α-hemolysin and enterotoxin A genes of Staphylococcus aureus. Iran J Microbiol 11(3):246

    PubMed  PubMed Central  Google Scholar 

  15. Sen T, Barrow CJ, Deshmukh SK (2019) Microbial pigments in the food industry—challenges and the way forward. Front Nutr 6:7

    Article  PubMed  PubMed Central  Google Scholar 

  16. Silva GO, Castro RD, Oliveira LG, Sant’Anna FM, Barbosa CD, Sandes SHC, ..., Souza MR (2020) Viability of Staphylococcus aureus and expression of its toxins (SEC and TSST-1) in cheeses using Lactobacillus rhamnosus D1 or Weissella paramesenteroides GIR16L4 or both as starter cultures. J Dairy Sci 103(5):4100–4108

  17. Smith-Palmer A, Stewart J, Fyfe L (2004) Influence of subinhibitory concentrations of plant essential oils on the production of enterotoxins a and b and α-Toxin by Staphylococcus aureus. J Med Microbiol 53(10):1023–1027

    Article  CAS  PubMed  Google Scholar 

  18. Tambalo FMZ, Garcia JF, Estrellana CD (2022) Safety assessment of a fungal-based red colorant produced by Monascuspurpureus MTCC 25436. Philipp J Sci 151(4):1507–1516

    Article  Google Scholar 

  19. Viçosa GN, Botelho CV, Botta C, Bertolino M, de Carvalho AF, Nero LA, Cocolin L (2019) Impact of co-cultivation with Enterococcus faecalis over growth, enterotoxin production and gene expression of Staphylococcus aureus in broth and fresh cheeses. Int J Food Microbiol 308:108291

    Article  Google Scholar 

  20. Wang H, Cai L, Wang H, Xu X, Zhou G (2019) Influence of protein and vitamin B2 as nutrients of chicken meat on staphylococcal enterotoxin genes expression via virulence regulators. LWT 111:688–693

    Article  CAS  Google Scholar 

  21. Yaghoubzadeh Z, Kaboosi H, Peyravii Ghadikolaii F, Safari R, Fattahi E (2020) The half maximal inhibitory concentration (IC50) effect of protein hydrolysates from rainbow trout (Oncorhynchus mykiss) skin on enterotoxin a gene expression in Staphylococcus aureus. Int J Pept Res Ther 26(4):2411–2418

    Article  CAS  Google Scholar 

  22. Yolmeh M, Khomeiri M, Ghaemi E (2020) High-efficiency anti-enterotoxigenic activity of Lactobacillus on staphylococcal enterotoxins biosynthesis. LWT 125:109266

    Article  CAS  Google Scholar 

  23. Yolmeh M, Khomeiri M, Ghorbani M, Ghaemi E, Ramezanpour SS (2017) High efficiency pigment production from Micrococcus roseus (PTCC 1411) under ultraviolet irradiation. Biocatal Agric Biotechnol 9:156–161

    Article  Google Scholar 

  24. Yolmeh M, Khamiri M, Ghaemi E, RamezanPour SS (2018) Antimicrobial activity of carotenoid pigments extracted from Micrococcus roseus. Modares J Biotechnol 9(4):565–570

    Google Scholar 

  25. Zhang M, Li H, Agyekumwaa AK, Yu Y, Xiao X (2022) Effects of citronellal on growth and enterotoxins production in Staphylococcus aureus ATCC 29213. Toxicon 213:92–98

    Article  CAS  PubMed  Google Scholar 

Download references

Funding

This work was supported by Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.

Author information

Authors and Affiliations

  1. Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Rua Monteiro Lobato, 80, Cidade Universitária Zeferino Vaz, Campinas, SP, CEP: 13083-862, Brazil

    Mahmoud Yolmeh

  2. Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran

    Morteza Khomeiri

  3. Infectious Research Centre and Microbiology Department, Golestan University of Medical Sciences and Health Services, Gorgan, Iran

    Ezzatollah Ghaemi

  4. Department of Food Engineering, Faculty of Engineering, Iğdır University, Iğdır, Turkey

    Mehmet Selim Şilbir

Authors
  1. Mahmoud Yolmeh
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Morteza Khomeiri
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Ezzatollah Ghaemi
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Mehmet Selim Şilbir
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Mahmoud Yolmeh.

Ethics declarations

Conflict of interest

The authors declare no conflict of interest.

Additional information

Responsible Editor: Ilana Camargo

Publisher's Note

Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Yolmeh, M., Khomeiri, M., Ghaemi, E. et al. Acute toxicity and anti-enterotoxigenic activity of pigment extracted from Micrococcus roseus. Braz J Microbiol (2024). https://doi.org/10.1007/s42770-024-01316-y

Download citation

  • Received:

  • Accepted:

  • Published:

  • DOI: https://doi.org/10.1007/s42770-024-01316-y

Keywords

Search

Navigation