Inhibitory Effect Of Vanillin Research Articles

Inhibitory effect of vanillin on Pseudomonas syringae pv. actinidiae of kiwifruit surface and its effect on the quality of fruits

The bacterial pathogen Pseudomonas syringae pv. actinidiae (Psa) adheres to the surface of kiwifruit and can spread over long distances during fruit transport and sales. It is crucial to investigate efficient approaches to eliminate Psa from the surface of kiwifruit, ensuring the prevention of Psa dissemination and maintaining the overall quality of kiwifruit. Vanillin is used for the preservation of agricultural products due to its antiseptic and bactericidal effect. In this paper, Psa was used to infect Cuiyu kiwifruits, and inhibition of exogenous vanillin on Psa and effects on the quality of the treated kiwifruits were investigated. According to the results of the inhibition of Psa through exposure to vanillin, the effectiveness of inhibition on the surface of kiwifruit was as follows: 61.29, 92.33, 96.79, and 100% for the concentrations of vanillin at 5.0 mg·mL−1, 6.0 mg·mL−1, 7.0 mg·mL−1, 8.0 mg·mL−1, 9.0 mg·mL−1, and 10.0 mg·mL−1, respectively. According to the quality results, kiwifruits treated with 8.0 mg·mL−1 vanillin exhibited a significant reduction in weight loss and rotting rate, with a decrease of 23.09 and 28.39% respectively, as compared to the control group. Additionally, thesetreated samples maintained a high level of total soluble solids, exhibited delayed degradation of total sugar content during a later period, inhibited an increase in respiratory intensity, and demonstrated increased firmness. Furthermore, vanillin treatment significantly increased the active values of superoxide, catalase, and peroxidase dismutase by 16.37, 28.75, and 23.92% respectively, compared to the control group. However, the levels of vitamin C and titratable acidity were not significantly affected by vanillin treatment. In conclusion, exogenous vanillin treatment exhibited potent inhibition capabilities against Psa, and effectively maintained the quality of kiwifruits during their shelf life. This study could provide reference basis for controlling the propagation of Psa and developing a new and natural kiwifruit preservative.

The Inhibitory Effects of Vanillin on the Growth of Melanoma by Reducing Nuclear Factor-κB Activation.

Melanoma is skin cancer, and the treatments are not efficient enough. Therefore, finding new drugs seems to be an essential need. Vanillin, which is extracted from vanilla seed, has anti-cancer effects by reducing nuclear factor-κB (NF). We explored the anti-tumor effects of vanillin in the melanoma model and its possible mechanism. In the MTT assay, mice melanoma cells (B16F10) were treated with vanillin (1, 2, 3, 4, 5 μg/mL) for 24 and 48 h. In an animal model, B16F10 was subcutaneously injected into C57BL/6 mice. After the development of tumors, the mice were treated with 50 and 100 mg/kg/day of vanillin for 10 days. The tumor size and expression level of NF-κB protein were measured. In the MTT assay, vanillin in all concentrations significantly decreased B16F10 cell viability after 24 h incubation. The size of melanoma tumors was reduced in both doses 50 and 100 mg/kg/day in mice. NF-κB protein expression was decreased in the 100 mg/kg/day group in comparison with the control group. We found that vanillin by reducing NF-κB expression may have anti-tumor effects and reduced melanoma tumor size and cell viability.

Inhibitory Effect of Vanillin on Biofilm Formation by Multi-Species Wastewater Culture

This paper mainly investigates the inhibitory effect and mechanism of vanillin on mixed-culture biofilm formation, and discusses the feasibility of controlling membrane fouling with vanillin. The biofilms were cultured under static conditions and a microfluidic chamber, respectively. The results show that vanillin can effectively inhibit the microbial adhesion and biofilm formation; the inhibition rate increases with the vanillin concentration. After 12h treatment with 300mg/L vanillin, the inhibition rate of biofilm formation reached 85.34%. Besides, vanillin can mitigate bacterial adhesion by reducing the microbial secretion of exoprotein and exopolysaccharide, exhibit an inhibitory effect on the expression of N-acyl-l-homoserine lactones (AHLs), but had no effect on environmental deoxyribonucleic acid (eDNA). After being treated with 300mg/L vanillin, exoprotein, exopolysaccharide and AHLs decreased by 28.48%, 17.23% and 46.64%, respectively. Furthermore, there is a positive correlation between the AHLs and the content of extracellular polymeric substances (EPSs); the AHLs-mediated quorum sensing (QS) might be related to microbial adhesion through the regulation of EPS. Finally, vanillin has a great potential in membrane fouling control. The research findings provide a good reference for biofilm control in water purification and wastewater treatment systems.

Inhibitory effect of vanillin on the virulence factors and biofilm formation of Hafnia alvei

The aim of this study was to evaluate the effect of vanillin as a QS inhibitor at sub-minimal inhibitory concentrations (sub-MICs) against fish spoilage by Hafnia alvei. Biofilm formation, swimming and swarming activity, and production of acyl-homoserine lactones (AHLs) were measured. In addition, analysis of quorum sensing (QS)-related genes by real-time quantitative PCR (RT-qPCR) and molecular docking was performed to better understand the inhibitory mechanism of vanillin. The results indicated that sub-MICs of vanillin induced remarkable reduction in violacein production (59.0%) and biofilm formation (68.5%) along with decreased swimming ability, and reduced expression levels of halI and halR. Moreover, the results of molecular docking revealed that vanillin and C6-HSL could form 2 hydrogen bonds with the LuxR protein (HalR), suggesting a potential competitive tendency between them. Thus, our study provides a basic inhibition mechanism of vanillin and suggests its prospective application as a QS inhibitor.

Inhibitory effect of vanillin on RANKL-induced osteoclast formation and function through activating mitochondrial-dependent apoptosis signaling pathway

Bone matrix homeostasis associated diseases such as osteoporosis and erosive arthritis were caused by the imbalance of osteoclast-mediated bone-resorption and osteoblast-mediated bone-formation. Suppressing the fusion and differentiation of osteoclast from osteoclast precursors are an essential way to maintain the dynamic balance of resorption and formation. Recently, some natural products were discovered to inhibit osteoclast formation and function for potential treatment of osteoporosis. Vanillin was previously reported to have anti-tumor and anti-oxidant activities; however, its effect on bone health has not been elucidated. In this study, we found that the inhibitory effect of vanillin on RANKL-induced multinucleated osteoclast formation and bone resorption (concentration of 0.25 mM–2.5 mM). Morphologically, the number of mature osteoclasts was decreased after treating with vanillin in a dose-dependent manner, which was evaluated by TRAP staining and FAK staining. Vanillin could significantly inhibit bone resorption and promote the early apoptosis rate during RANKL-induced osteoclastogenesis. Furthermore, vanillin could activate the mitochondrial-dependent apoptosis via inducing the expression of cytochrome c, cleaved caspease-3, BAX and Apaf-1 both on mRNA and protein level. Otherwise, the expression of Bcl-2 was inhibited. Thereby, these data provide the clue that vanillin could be a candidate to treat bone matrix metabolic diseases.

Suppression of cancer stem-like phenotypes in NCI-H460 lung cancer cells by vanillin through an Akt-dependent pathway

Cancer stem cells (CSCs) have been reported as a major cause of cancer metastasis and the failure of cancer treatment. Cumulative studies have indicated that protein kinaseB(Akt) and its downstream signaling pathway, including CSC markers, play a critical role in the aggressive behavior of this cancer. In this study, we investigated whether vanillin, a major component in Vanilla planifolia seed, could suppress cancer stemness phenotypes and related proteins in the human non-small cell lung cancer NCI‑H460 cell line. A non-toxic concentration of vanillin suppressed spheroid and colony formation, two hallmarks of the cancer stemness phenotype, invitro in NCI‑H460 cells. Western blot analysis revealed that the CSC markers CD133 and ALDH1A1 and the associated transcription factors, Oct4 and Nanog, were extensively downregulated by vanillin. Vanillin also attenuated the expression and activity of Akt, a transcription regulator upstream of CSCs, an action that was confirmed by treatment with the Akt inhibitor perifosine. Furthermore, the ubiquitination of Akt was elevated in response to vanillin treatment prior to proteasomal degradation. This finding indicates that vanillin can inhibit cancer stem cell-like behavior in NCI‑H460 cells through the induction of Akt-proteasomal degradation and reduction of downstream CSC transcription factors. This inhibitory effect of vanillin may be an alternative approach in the treatment against lung cancer metastasis and its resistance to chemotherapy.

Prevention of multi-species wastewater biofilm formation using vanillin and EPS disruptors through non-microbicidal mechanisms

Biofilm control and prevention based on traditional biocides and antibiotics through a killing mechanism may increase the risk of evolved resistance. This study explored a novel biofilm control strategy based on a quorum sensing inhibitor vanillin and extracellular polymeric substances (EPS) enzymatic disruptors through a non-microbicidal mechanism. The inhibitory effects of vanillin on biofilm formation were explored at different vanillin concentrations and on different supporting substrates. Results showed that vanillin was effective in inhibiting biofilm formation by mixed-culture both under static state and hydrodynamic conditions, and vanillin alone at the dose of 0.30 mg/mL led to a biofilm reduction of 52%. Vanillin could not disassemble pre-established biofilms. Vanillin in combination with EPS enzyme disruptor proteinase K or DNase I was more efficient in biofilm inhibition than their single treatment. Vanillin coupled with proteinase K or DNase I increased biofilm inhibition rate by 76.31% and 60.62% compared to vanillin single treatment. Overall, vanillin and its combination with enzyme disruptors provide a new strategy for biofilms control by multi-species wastewater culture through a non-microbicidal mechanism.

Inactivation of nondesiccated and desiccated Cronobacter Sakazakii and Salmonella spp. at low and high inocula levels in reconstituted infant milk formula by vanillin

Cronobacter sakazakii and Salmonella occur at low levels in infant formula and survive desiccation and known to grow in reconstituted formula to infectious levels causing severe diseases in newborns. This research determined the minimum inhibitory (MIC) and bactericidal (MBC) concentrations of vanillin against nondesiccated and desiccated cocktails of C. sakazakii and Salmonella at 4, 10 and 23 °C in quarter-strength TSBYE. Next, the antimicrobial effect of several vanillin concentrations was tested against nondesiccated and desiccated cells at high and low inocula levels in reconstituted infant milk formula (IMF) at 4, 10 and 23 °C. The results showed that nondesiccated C. sakazakii and Salmonella were more susceptible to vanillin than desiccated cells at 4, 10, and 23 °C in ¼ TSBYE. At high inoculum level, vanillin inhibited the growth of nondesiccated C. sakazakii and Salmonella in reconstituted IMF at 4, 10 and 23 °C, but inhibited the growth of desiccated cells at 10 and 23 °C. At low inoculum level, vanillin inhibited the growth of nondesiccated and desiccated Salmonella at 4, 10, and 23 °C, but inhibited nondesiccated C. sakazakii at 4, 10, and 23 °C and inhibited desiccated cells at 23 °C. Generally, the inhibitory effect of vanillin against low inoculum was greater than that against high inoculum for nondesiccated and desiccated C. sakazakii and Salmonella. Thus, using vanillin as antimicrobial additive can control C. sakazakii and Salmonella in IMF.

Inhibitory effect of vanillin on cellulase activity in hydrolysis of cellulosic biomass

Pretreatment of lignocellulosic material produces a wide variety of inhibitory compounds, which strongly inhibit the following enzymatic hydrolysis of cellulosic biomass. Vanillin is a kind of phenolics derived from degradation of lignin. The effect of vanillin on cellulase activity for the hydrolysis of cellulose was investigated in detail. The results clearly showed that vanillin can reversibly and non-competitively inhibit the cellulase activity at appropriate concentrations and the value of IC50 was estimated to be 30g/L. The inhibition kinetics of cellulase by vanillin was studied using HCH-1 model and inhibition constants were determined. Moreover, investigation of three compounds with similar structure of vanillin on cellulase activity demonstrated that aldehyde group and phenolic hydroxyl groups of vanillin had inhibitory effect on cellulase. These results provide valuable and detailed information for understanding the inhibition of lignin derived phenolics on cellulase.

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Cronobacter sakazakii and Salmonella occur at low levels in infant formula and survive desiccation and known to grow in reconstituted formula to infectious levels causing severe diseases in newborns. This research determined the minimum inhibitory (MIC) and bactericidal (MBC) concentrations of vanillin against nondesiccated and desiccated cocktails of C. sakazakii and Salmonella at 4, 10 and 23 °C in quarter-strength TSBYE. Next, the antimicrobial effect of several vanillin concentrations was tested against nondesiccated and desiccated cells at high and low inocula levels in reconstituted infant milk formula (IMF) at 4, 10 and 23 °C. The results showed that nondesiccated C. sakazakii and Salmonella were more susceptible to vanillin than desiccated cells at 4, 10, and 23 °C in ¼ TSBYE. At high inoculum level, vanillin inhibited the growth of nondesiccated C. sakazakii and Salmonella in reconstituted IMF at 4, 10 and 23 °C, but inhibited the growth of desiccated cells at 10 and 23 °C. At low inoculum level, vanillin inhibited the growth of nondesiccated and desiccated Salmonella at 4, 10, and 23 °C, but inhibited nondesiccated C. sakazakii at 4, 10, and 23 °C and inhibited desiccated cells at 23 °C. Generally, the inhibitory effect of vanillin against low inoculum was greater than that against high inoculum for nondesiccated and desiccated C. sakazakii and Salmonella. Thus, using vanillin as antimicrobial additive can control C. sakazakii and Salmonella in IMF.

Effect of vanillin on methylene blue plus light-induced single-strand breaks in plasmid pBR322 DNA

The ability of vanillin (4-hydroxy-3-methoxybenzaldehyde), a naturally occurring food flavouring agent, in inhibiting photosensitization-induced single-strand breaks (ssbs) in plasmid pBR322 DNA has been examined in an in vitro system, independent of DNA repair/replication processes. Photosensitization of DNA with methylene blue, visible light and oxygen, induced ssbs resulting in the production of open circular form (OC form) in a concentration-dependent manner. The yield of OC form induced by photosensitization was increased several-fold by deuteration of the buffer and was found to be inhibited by sodium azide, a scavenger of singlet oxygen (1O2). Vanillin, per se, did not induce but inhibited photosensitization-induced ssbs in plasmid DNA, at millimolar concentrations. The inhibitory effect of vanillin was both concentration- and time-dependent. On a molar basis, vanillin was, however, less effective than trolox, a water-soluble analogue of α-tocopherol. Photosensitization by methylene blue system generates singlet oxygen, as one of the major components of ROS. Therefore, interaction of singlet oxygen with vanillin was investigated. The rate constant of vanillin with 1O2 was estimated to be 5.93×107M−1s−1 and that of sodium azide as 2.7×108M−1s−1. The present investigations show that vanillin can protect against photosensitization-induced ssbs in the plasmid pBR322 DNA, and this effect may partly be due to its ability to scavenge 1O2.

Inhibitory effects of vanillin on some food spoilage yeasts in laboratory media and fruit purées

The effect of vanillin and essential oil of mint on the growth of different strains of food spoilage yeasts in laboratory media and fruit purées was studied. Growth of Saccharomyces cerevisiae, Zygosaccharomyces rouxii, Debaryomyces hansenii and Z. bailii was inhibited in culture media and apple purée containing 2000 ppm of vanillin for 40 days storage at 27 °C and a w 0.99 or 0.95. But 3000 ppm of the spice were not effective to inhibit Z. bailii growth in bananat purée. Growth of yeasts was not affected by 100 ppm of essential oil of mint.