<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>0304-2847</journal-id>
<journal-title><![CDATA[Revista Facultad Nacional de Agronomía Medellín]]></journal-title>
<abbrev-journal-title><![CDATA[Rev. Fac. Nac. Agron. Medellín]]></abbrev-journal-title>
<issn>0304-2847</issn>
<publisher>
<publisher-name><![CDATA[Facultad de Ciencias Agrarias - Universidad Nacional de Colombia]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0304-28472022000209989</article-id>
<article-id pub-id-type="doi">10.15446/rfnam.v75n2.98010</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Antimicrobial potential of camu camu ( Myrciaria dubia) against bacteria, yeasts, and parasitic protozoa: a review]]></article-title>
<article-title xml:lang="es"><![CDATA[Potencial antimicrobiano del camu camu ( Myrciaria dubia) contra bacterias, levaduras y protozoos parásitos: una revisión]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Renteria]]></surname>
<given-names><![CDATA[Juan Carlos Barrios]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Mauricio-Sandoval]]></surname>
<given-names><![CDATA[Enrique Alonso]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Espinoza-Espinoza]]></surname>
<given-names><![CDATA[Luis Alfredo]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Cornelio-Santiago]]></surname>
<given-names><![CDATA[Heber Peleg]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Moreno-Quispe]]></surname>
<given-names><![CDATA[Luz Arelis]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Portalatino]]></surname>
<given-names><![CDATA[Edwin Jorge Vega]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Nacional de Frontera Facultad de Ingeniería de Industrias Alimentarias ]]></institution>
<addr-line><![CDATA[Sullana ]]></addr-line>
<country>Peru</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad Nacional Autónoma de Tayacaja Daniel Hernández Morillo Escuela Profesional de Ingeniería en Industrias Alimentarias ]]></institution>
<addr-line><![CDATA[Tayacaja ]]></addr-line>
<country>Peru</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Universidad Nacional de Frontera Facultad de Administración Hotelera y de Turismo ]]></institution>
<addr-line><![CDATA[Sullana ]]></addr-line>
<country>Peru</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>08</month>
<year>2022</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>08</month>
<year>2022</year>
</pub-date>
<volume>75</volume>
<numero>2</numero>
<fpage>9989</fpage>
<lpage>9998</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_arttext&amp;pid=S0304-28472022000209989&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_abstract&amp;pid=S0304-28472022000209989&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_pdf&amp;pid=S0304-28472022000209989&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[ABSTRACT Some microorganisms are responsible for food spoilage and foodborne infections worldwide. These microorganisms are becoming increasingly resistant to degradation or inhibition due to exposure to antibiotics, antifungal, and antiparasitics, posing a growing threat to human health. The aim of this study was to describe the antimicrobial properties of compounds present in Myrciaria dubia (pulp, seed, peel, and leaves) against bacteria (Staphylococcus spp., Escherichia coli, Salmonella and others), yeasts (Candida albicans and Saccharomyces cerevisiae) and parasitic protozoa (Leishmania amazonensis and Plasmodium falciparum). Different papers published in the main databases (Scopus, ScienceDirect, PubMed, Wiley Online Library, as well as in university repositories) were reviewed. These results were analyzed and organized according to their inhibitory activity, attributable metabolic actions of this plant, mainly based on its phenolic compounds present (rhodomyrtone, isomyrtucommulone B, myrciarone B, trans-resveratrol, 2.4-dihydroxybenzoic acid, myricetin, syringic, ellagic acid and casuarictin), which can inhibit the synthesis or destabilize the microbial membrane, nucleic acids, cell walls in bacteria and mitochondrial dysfunction in protozoa.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[RESUMEN Algunos microorganismos son responsables del deterioro de los alimentos y de las infecciones alimentarias en el mundo. Estos microorganismos se están volviendo cada vez más resistentes a la degradación o inhibición debido a la exposición de antibióticos, antifúngicos y antiparasitarios, lo que supone una amenaza creciente para la salud de las personas. El objetivo de este estudio fue describir las propiedades antimicrobianas de los compuestos presentes en Myrciaria dubia (pulpa, semilla, cáscara y hoja) contra bacterias (Staphylococcus spp., Escherichia coli, Salmonella y otros), levaduras (Candida albicans y Saccharomyces cerevisiae) y protozoos parásitos (Leishmania amazonensis y Plasmodium falciparum). Se revisaron distintos trabajos publicados en las principales bases de datos (Scopus, ScienceDirect, PubMed, Wiley Online Library), así como en repositorios de universidades. Estos resultados fueron analizados y organizados de acuerdo a su actividad inhibitoria, capacidad atribuible a las acciones metabólicas de esta planta, basados principalmente en sus compuestos fenólicos presentes (rhodomyrtone, isomyrtucommulone B, myrciarone B, trans-resveratrol, ácido 2,4-dihidroxibenzoico, myricetin , syringic, ácido elágico y casuarictin), los que pueden inhibir la síntesis o desestabilizar la membrana microbiana, ácidos nucleicos, paredes celulares en bacterias y disfunción mitocondrial en protozoos.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[Ascorbic acid]]></kwd>
<kwd lng="en"><![CDATA[Inhibition]]></kwd>
<kwd lng="en"><![CDATA[Pathogen]]></kwd>
<kwd lng="en"><![CDATA[Phenolic compounds]]></kwd>
<kwd lng="es"><![CDATA[Ácido ascórbico]]></kwd>
<kwd lng="es"><![CDATA[Inhibición]]></kwd>
<kwd lng="es"><![CDATA[atógenos]]></kwd>
<kwd lng="es"><![CDATA[Compuestos fenólicos]]></kwd>
</kwd-group>
</article-meta>
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