Antibacterial effect of phosphates and polyphosphates with different chain length

Abstract

The aim of this study was to monitor the antibacterial effect of seven phosphate salts on selected strains of Gram-negative and Gram-positive bacteria, which could be considered responsible for food-borne diseases (Bacillus cereus, Bacillus subtilis, Enterococcus faecalis, Micrococcus luteus, Staphylococcus aureus, Citrobacter freundii, Escherichia coli, Proteus mirabilis, Salmonella enterica ser. Enteritidis and Pseudomonas aeruginosa). For these purposes, phosphates differing in chain length were used. The tested concentrations were in the range of 0.1-2.0% (wt v(-1)) applied at the model conditions. In the majority of cases the visible inhibitory effect on the growth of observed microorganisms could be seen. Due to the chemical structure of salts and their dissociation both the pH values of cultivation broth and similarly the growth characteristics of bacterial strains were affected. The inhibition of above mentioned bacteria was apparently supported by this dissociation. Phosphates obviously made the development of most Gram-positive bacteria impossible. Especially Micrococcus luteus was extremely sensitive to the presence of these substances. On the other hand, Gram-negative bacteria seemed to be resistant to the phosphate incidence. The exemption clause from the tested salts was represented by a high alkaline trisodium phosphate. It should be pointed out that generally the most significant antibacterial effects were shown by polyphosphates HEXA68 and HEXA70, trisodium phosphate undecahydrate, tetrasodium pyrophosphate and finally trisodium phosphate. By comparing the inhibitory effects of various phosphate salts can be concluded that the antibacterial activity was not determined only by the condensation degree but there was also proved the dependence on pH values.

Construction of a quaternary ammonium salt platform with different alkyl groups for antibacterial and biosensor applications

“…The results were consistent with previously reported ndings. 31,32 These phenomena were explained by a widely accepted mechanism. 33,34 For small cationic antibacterial agents, long alkyl chains favor strong reactions with the cytoplasmic membranes of bacteria because the hydrophobic interaction between the lipid layer of the cell wall and the side chain is enhanced in longer chain lengths, improving antibacterial activity.…”

Feasibility of sodium long chain polyphosphate as a potential growth promoter in broilers

“…Pullorum > E. coli O157:H7 > K. pneumoniae > L. monocytogenes . Previously, polyphosphate has been reported to show antimicrobial activities against various Gram-positive bacteria [ 18 , 29 ]. The antimicrobial activities of polyphosphate against various Gram-positive bacteria is related to its ability to chelate divalent cations, resulting in cell division inhibition and loss of cell wall integrity [ 18 ].…”

Iron-Enriched Nutritional Supplements for the 2030 Pharmacy Shelves

“…Phosphate ions can chelate iron and reduce its absorption rates. Many processed foods have polyphosphates as additives; they serve to adjust pH, change the ionic environment, and function as bacteriostatic [91,92]; plants are rich in phosphate in the form of phytate too. Phosphate ions are absorbed in the small intestine by a Na + -dependent cotransporter and by passive diffusion [93,94].…”