Antimicrobial Mechanism of Monocaprylate

Hyldgaard, Morten; Sutherland, Duncan S.; Sundh, Maria; Mygind, Tina; Meyer, Rikke Louise

doi:10.1128/aem.07224-11

Cited by 57 publications

(59 citation statements)

References 43 publications

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“…We suspect that monocaprylate may be acting much the same as free fatty acids. Our study of the membrane and how inhibitors such as C8 affect it are in agreement with previous studies (Huffer et al 2011; Hyldgaard et al 2012). Our study has taken further steps to quantify the degree of inhibition, the mode of action, and subsequent membrane alterations in a comprehensive report.…”

Section: Discussionsupporting

confidence: 93%

“…Monocaprylate inhibition is about four times greater than octanoic acid inhibition (Hyldgaard et al 2012). The difference is possibly due to the chemical structure, where the fatty acid is bonded to a glycerol molecule, allowing greater incorporation into the membrane bilayer.…”

Section: Discussionmentioning

confidence: 99%

“…Specifically, our knowledge of the mechanism of inhibition by hexanoic (C6), octanoic (C8), and decanoic acids (C10) remains incomplete (Carpenter and Broadbent 2009; Ricke 2003). Recently, Hyldgaard and coworkers (2012) showed the mechanisms of inhibition of monocaprylate, a monoester containing octanoate. Their work addressed the cellular physiology as described by atomic force microscopy, dye leakage, and the lamellar phase of model membranes.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

The damaging effects of short chain fatty acids on Escherichia coli membranes

Royce

Liu

Stebbins

et al. 2013

Appl Microbiol Biotechnol

194

177

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Carboxylic acids are an attractive biorenewable chemical. However, like many other fermentatively produced compounds, they are inhibitory to the biocatalyst. An understanding of the mechanism of toxicity can aid in mitigating this problem. Here, we show that hexanoic and octanoic acids are completely inhibitory to Escherichia coli MG1655 in minimal medium at a concentration of 40 mM, while decanoic acid was inhibitory at 20 mM. This growth inhibition is pHdependent and is accompanied by a significant change in the fluorescence polarization (fluidity) and integrity. This inhibition and sensitivity to membrane fluidization, but not to damage of membrane integrity, can be at least partially mitigated during short-term adaptation to octanoic acid. This short-term adaptation was accompanied by a change in membrane lipid composition and a decrease in cell surface hydrophobicity. Specifically, the saturated/unsaturated lipid ratio decreased and the average lipid length increased. A fatty acid-producing strain exhibited an increase in membrane leakage as the product titer increased, but no change in membrane fluidity. These results highlight the importance of the cell membrane as a target for future metabolic engineering efforts for enabling resistance and tolerance of desirable biorenewable compounds, such as carboxylic acids. Knowledge of these effects can help in the engineering of robust biocatalysts for biorenewable chemicals production.

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Section: Discussionsupporting

confidence: 93%

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

The damaging effects of short chain fatty acids on Escherichia coli membranes

Royce

Liu

Stebbins

et al. 2013

Appl Microbiol Biotechnol

194

177

View full text Add to dashboard Cite

show abstract

“…[10] The results in this study were consistent with the report, except for the result of S. cerevisiae, which has potent fermentation capacity. Similar effects have been shown with an emulsifier of foods like coffee with milk on some microorganisms including fungi, [11] and lycopene of tomato juice on certain bacteria. [12] The results in coffee with milk and tomato juice (Figs.…”

Section: Discussionsupporting

confidence: 70%

Characteristics of bacterial and fungal growth in plastic bottled beverages under a consuming condition model

Watanabe

Ohnishi

Araki

et al. 2014

Journal of Environmental Science and Health, Part A

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Microbial contamination in unfinished beverages can occur when drinking directly from the bottle. Various microorganisms, including foodborne pathogens, are able to grow in these beverages at room temperature or in a refrigerator. In this study, we elucidated the characteristics of microorganism growth in bottled beverages under consuming condition models. Furthermore, we provide insight into the safety of partially consumed bottled beverages with respect to food hygiene. We inoculated microorganisms, including foodborne pathogens, into various plastic bottled beverages and analysed the dynamic growth of microorganisms as well as bacterial toxin production in the beverages. Eight bottled beverage types were tested in this study, namely green tea, apple juice drink, tomato juice, carbonated drink, sport drink, coffee with milk, isotonic water and mineral water, and in these beverages several microorganism types were used: nine bacteria including three toxin producers, three yeasts, and five moulds. Following inoculation, the bottles were incubated at 35°C for 48 h for bacteria, 25°C for 48 h for yeasts, and 25°C for 28 days for moulds. During the incubation period, the number of bacteria and yeasts and visible changes in mould-growth were determined over time. Our results indicated that combinations of the beverage types and microorganism species correlated with the degree of growth. Regarding factors that affect the growth and toxin-productivity of microorganisms in beverages, it is speculated that the pH, static/shaking culture, temperature, additives, or ingredients, such as carbon dioxide or organic matter (especially of plant origin), may be important for microorganism growth in beverages. Our results suggest that various types of unfinished beverages have microorganism growth and can include food borne pathogens and bacterial toxins. Therefore, our results indicate that in terms of food hygiene it is necessary to consume beverages immediately after opening the bottle.

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“…In fact, most papers focus only on the morphological modifications induced by antibiotics, imaging in very-high detail the dehydrated membranes of the bacteria (Cui et al, 2012;Dubrovin et al, 2012;Hyldgaard et al, 2012). The few groups that investigate the stiffness of the living bacteria have, up to now, prepared samples using bacteria exposed to different environmental conditions and have only compared the average stiffness values of Journal of Microbiological Methods 93 (2013) [80][81][82][83][84] Abbreviations: PDMS, polydimethylsiloxane; PBS, phosphate buffered saline; LB, lysogeny broth; APTES, 3-aminopropyltriethoxysilane; FD, force distance; FV, force volume.…”

Section: Introductionmentioning

confidence: 99%