ArticleAnimals : an open access journal from MDPI2022
Thiamine Demonstrates Bio-Preservative and Anti-Microbial Effects in Minced Beef Meat Storage and Lipopolysaccharide (LPS)-Stimulated RAW 264.7 Macrophages.
Article in Animals : an open access journal from MDPI, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 16 papers.
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Who cites it
16 citing papers in PubMed, 33 citations in OpenAlex.
- Optimizing Essential Oil Blends by Mixture Design Approaches for Enhanced Antimicrobial and Antioxidant Activity: A Review.Journal of food science · 2026Review
- Habitat-elevation and plant organ-type affect the phytochemical contents and the medicinal properties of Senna italica in the arid climate of Fujairah.Scientific reports · 2025Article
- Comparative transcriptome analysis reveals the patterns of gene expression in different venison cuts of sika deer (Cervus nippon).Animal bioscience · 2025Article
- Synergistic Effects of Glutaric Acid With Sorbic Acid and Sodium Bisulphite on Preserving the Quality of Refrigerated Sliced and Minced Salmon.Food science & nutrition · 2025Article
- Assessment of the Anti-Foods (Basel, Switzerland) · 2025Article
- Synergistic effects ofFrontiers in antibiotics · 2025Article
- Insight intoFoods (Basel, Switzerland) · 2024Article
- Effect of different reheating processes and conditions on the nutritional, functional, and microbiological properties of cow meat.Food science & nutrition · 2024Article
- Mixture design of α-pinene, α-terpineol, and 1,8-cineole: A multiobjective response followed by chemometric approaches to optimize the antibacterial effect against various bacteria and antioxidant activity.Food science & nutrition · 2024Article
- Article
- Targeting NF-κB pathway for the anti-inflammatory potential of Bhadradarvadi kashayam on stimulated RAW 264.7 macrophages.Heliyon · 2023Article
- Recent Advances in the Incorporation of Polysaccharides with Antioxidant and Antibacterial Functions to Preserve the Quality and Shelf Life of Meat Products.Foods (Basel, Switzerland) · 2023Review
- Biopreservative Effect of the Tunisian HalophyteMetabolites · 2023Article
- A New Approach in Meat Bio-Preservation through the Incorporation of a Heteropolysaccharide Isolated fromFoods (Basel, Switzerland) · 2022Article
- Addition of Natural Extracts with Antioxidant Function to Preserve the Quality of Meat Products.Biomolecules · 2022Review
- The Essential Oil of Tunisian HalophyteLife (Basel, Switzerland) · 2022Article
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Authors and funding
8 authors at 6 institutions in 5 countries.
Funding
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.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.