Stilbene phytoallexins inclusion complexes: A natural-based strategy to control foodborne pathogen Campylobacter

- Antimicrobial activity of pinosylvin and pterostilbene against C. jejuni and C. coli.
- Potent anti-Campylobacter activity of pinosylvin ICs with MIC values of 16-64 μg/mL.
- Encapsulated pinosylvin remains bactericidal at 4, 20 and 37 °C.
- Campylobacter cells are killed due to membrane depolarization and latter disruption.
- Inhibition of efflux activity by pinosylvin ICs even at sub-MIC concentrations.

Due to the highly epidemic character of Campylobacter infections and to the increased antibiotic resistance of these microorganisms, new approaches to control them are highly demanded. In this work, we investigated the anti-Campylobacter activity and mode of action of stilbenes encapsulated in cyclodextrins. Results showed that pterostilbene and pinosylvin and their inclusion complexes (ICs) had antimicrobial activity against Campylobacter jejuni and Campylobacter coli. Furthermore, pinosylvin ICs had a bactericidal activity against both Campylobacter species at 37 °C and even at 4 or 20 °C. This bactericidal action is due to membrane damage, resulting in the impairment of several cellular functions such as membrane polarization, permeability and efflux activity. This is the first study describing the antimicrobial activity of stilbenes and their inclusion complexes against Campylobacter spp. and the results obtained encourage the use of pinosylvin as a preservative for the effective control of Campylobacter in foods.