Thiamine Demonstrates Bio-Preservative and Anti-Microbial Effects in Minced Beef Meat Storage and Lipopolysaccharide (LPS)-Stimulated RAW 264.7 Macrophages
Anis Ben Hsouna,
Alex Boye,
Bouthaina Ben Ackacha,
Wissal Dhifi,
Rania Ben Saad,
Faiçal Brini,
Wissem Mnif,
Miroslava Kačániová
Affiliations
Anis Ben Hsouna
Laboratory of Biotechnology and Plant Improvement, Centre of Biotechnology of Sfax, B.P 1177, Sfax 3038, Tunisia
Alex Boye
Departments of Medical Laboratory Science, School of Allied Health Sciences, University of Cape Coast, Cape Coast 03321, Ghana
Bouthaina Ben Ackacha
Laboratory of Biotechnology and Plant Improvement, Centre of Biotechnology of Sfax, B.P 1177, Sfax 3038, Tunisia
Wissal Dhifi
Laboratory of Biotechnology and Valorisation of Bio-Geo Ressources, Higher Institute of Biotechnology of Sidi Thabet, BiotechPole of Sidi Thabet, University of Manouba, Ariana 2020, Tunisia
Rania Ben Saad
Laboratory of Biotechnology and Plant Improvement, Centre of Biotechnology of Sfax, B.P 1177, Sfax 3038, Tunisia
Faiçal Brini
Laboratory of Biotechnology and Plant Improvement, Centre of Biotechnology of Sfax, B.P 1177, Sfax 3038, Tunisia
Wissem Mnif
Department of Chemistry, Faculty of Sciences and Arts in Balgarn, University of Bisha, P.O. Box 199, Bisha 61922, Saudi Arabia
Miroslava Kačániová
Institute of Horticulture, Faculty of Horticulture, Slovak University of Agriculture, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia
This study assessed the anti-inflammatory effect of thiamine (TA) in lipopolysaccharide-stimulated RAW264.7 cells and also assessed the preservative properties of TA in minced beef. TA demonstrated a concentration-dependent antimicrobial effect on microbial contaminants. Inhibition zones and MIC from the effect of TA on the tested bacterial strains were respectively within the ranges 15–20 mm and 62.5–700 µg/mL. TA significantly (p Listeria monocytogenes was inhibited by TA. TA improved physicochemical and microbiological parameters of stored minced beef meat compared to control. Principal component analyses and heat maps elucidate the quality of the tested meats.
