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

doi:10.3390/ani12131646

Thiamine Demonstrates Bio-Preservative and Anti-Microbial Effects in Minced Beef Meat Storage and Lipopolysaccharide (LPS)-Stimulated RAW 264.7 Macrophages

Animals (Basel). 2022 Jun 27;12(13):1646. doi: 10.3390/ani12131646.

Authors

Anis Ben Hsouna^{1

2}, Alex Boye³, Bouthaina Ben Ackacha¹, Wissal Dhifi⁴, Rania Ben Saad¹, Faiçal Brini¹, Wissem Mnif^{5

6}, Miroslava Kačániová^{7

8}

Affiliations

¹ Laboratory of Biotechnology and Plant Improvement, Centre of Biotechnology of Sfax, B.P 1177, Sfax 3038, Tunisia.
² Department of Life Sciences, Faculty of Sciences of Gafsa, Zarroug, Gafsa 2112, Tunisia.
³ Departments of Medical Laboratory Science, School of Allied Health Sciences, University of Cape Coast, Cape Coast 03321, Ghana.
⁴ 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.
⁵ Department of Chemistry, Faculty of Sciences and Arts in Balgarn, University of Bisha, P.O. Box 199, Bisha 61922, Saudi Arabia.
⁶ Higher Institute of Biotechnology of Sidi Thabet (ISBST), BVBGR-LR11ES31, Biotechpole Sidi Thabet, University of Manouba, Ariana 2020, Tunisia.
⁷ Institute of Horticulture, Faculty of Horticulture, Slovak University of Agriculture, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia.
⁸ Department of Bioenergy, Food Technology and Microbiology, Institute of Food Technology and Nutrition, University of Rzeszow, 4 Zelwerowicza St, 35601 Rzeszow, Poland.

Abstract

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 < 0.05) decreased all the pro-inflammatory factors [(nitric oxide (NO), prostaglandin E2 (PGE2), TNF-α, IL-6, IL-1β, and nuclear factor-κB (NF-κB)] monitored relative to LPS-stimulated RAW264.7 cells. TA inhibited the expression of both iNOS and COX-2. In minced beef flesh, the growth of 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.

Keywords: Listeria monocytogenes; anti-inflammatory; antimicrobial activity; shelf-life extension; thiamine.

Abstract

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