Potential agrifood application of seriguela (Spondias purpurea L.) residues extract and nanoZnO as antimicrobial, antipathogenic and antivirulence agents

Luana De Souza Cavalcante Carnaval,Enayde De Almeida Melo,Matteo Cerboneschi,Cristiana Maria Pedroso Yoshida,Andrelina Maria Pinheiro Santos,Stefania Tegli

doi:10.33448/rsd-v11i1.25033

Abstract

The impact of phytopathogenic microorganisms in several crops causes significant losses in agrifood industry, spoilage throughout food chain and storage. Nanoparticles and plant extracts have been highlighted by their antimicrobial properties applied in food packaging, agriculture, drug delivery systems and other medical approaches. Over the past few years, this group have studied the application of ZnO nanoparticles and agroindustrial wastes in edible food coatings/films. This study aimed to evaluate active characteristics from the extract of seriguela processing wastes and nanoZnO regarding to their inhibitory activity against bacterial pathogenicity and virulence systems TTSS (Type Three Secretion System) and QS (Quorum Sensing) for Pseudomonas savastanoi. Also, antibacterial action (inhibition area) against species of Curtobacterium, Clavibacter, E. coli, Xanthomonas and Serratia, and antifungal against Botrytis cinerea (reduction in colony size). The 60% extract inhibited the activation of QS and TTSS system in 20.26% and 13.54%, respectively; while nanoZnO at 3% reduced 46.77% QS and increased 302.88% TTSS. Extract without dilution inhibited the growth of Clavibacter michiganensis pv michiganensis (Gram-positive) and Xanthomonas phaseoli (Gram-negative), inhibitory zone of 94.25 mm2 and 452.39 mm2 respectively. The latter also being inhibited by nanoZnO 1 and 2% (138.23 mm2) and 3% (275.67 mm2). Pure extract inhibited 17.38% growth of fungal colony and nanoZnO (1 and 3%) in 33.08%. Finally, the active agents studied showed to be promising in the prevention of phytopathogenic diseases and consequently economic losses, food films/coatings and the extract as a biopesticide, reducing the environmental impact.

Highlights

The global agroindustry undergoes great economic losses caused by the action of phytopathogenic bacteria in the production, since the bacterial diseases are responsible for significant losses in several crops, which has consequences on its yield and quality (Biancalani et al, 2016; Gutiérrez-Pacheco et al, 2019; Ombiro et al, 2018), and alongside with other phytopathogens and abitotic factors represent a threat to the agrifood field
After characterization of the seriguela residue extract phenolic profile by HPLC (High Performance Liquid Chromatography), this study evaluated the extract and zinc oxide (ZnO) nanoparticles with respect to their inhibitory activity on Three Secretion System (TTSS) and Quorum Sensing (QS) systems of the Gram-negative phytopathogenic bacteria Pseudomonas savastanoi, and to their antibacterial action - by the inhibition zone method - and antifungal - by the decrease in colony size, in collaboration with the University of Florence in Italy
The results showed that both seriguela residue extract and nanoZnO had no antimicrobial action against strains of: Curtobacterium flaccumfaciens pv flaccumfaciens - Gram-positive bacterium, phytopathogen responsible for bacterial wilt and large production losses in bean crop worldwide (Huang et al, 2007; Osdaghi et al, 2015); Curtobacterium flaccumfaciens pv beta; Curtobacterium flaccumfaciens pv oortii - Gram-positive pathogenic bacteria for plants, for beet (Chen et al, 2007); Escherichia coli DH5α - Gram-negative bacteria that did not exhibit known pathogenic mechanisms according to Chart, Smith, La Ragione, & Woodward (2000) and are widely used for laboratory cloning (Kostylev et al, 2015); Serratia marcescens - Gram-negative bacteria belonging to the family Enterobacteriaceae and present in soils and plants (Queiroz et al, 2018)

Summary

Introduction

The global agroindustry undergoes great economic losses caused by the action of phytopathogenic bacteria in the production, since the bacterial diseases are responsible for significant losses in several crops, which has consequences on its yield and quality (Biancalani et al, 2016; Gutiérrez-Pacheco et al, 2019; Ombiro et al, 2018), and alongside with other phytopathogens (such as fungi and viruses) and abitotic factors (environmental degradation and climate changes) represent a threat to the agrifood field These losses are estimated at more than US$ 1 billion each year and have consequences for the entire food production chain as well as their supply and demand (Martins et al, 2018), highlighting that at least 10% of global food production is lost due to phytopathogenic diseases (Kannan et al, 2015). Food industry has been seeking more sustainable options against the action of pathogenic microorganisms aiming to replace the synthetic additives or preservatives commonly used by natural compounds in the preservation of food (Dannenberg et al, 2019; Poveda et al, 2018)

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