Effect of short-chain fatty acids on the size of enteric bacteria

Thompson, J. L.; Hinton, M.

doi:10.1111/j.1472-765x.1996.tb01191.x

Cited by 26 publications

(9 citation statements)

References 16 publications

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“…when grown in a yeast extract minimal medium at pH 5 with approximately 50 mmol l –1 citric acid (Cherrington et al . 1991b; Thompson and Hilton 1996).…”

Section: Discussionmentioning

confidence: 99%

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Induction of complement sensitivity in Escherichia coli by citric acid and low pH

Ocaña-Morgner

Dankert

2001

J Appl Microbiol

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“…when grown in a yeast extract minimal medium at pH 5 with approximately 50 mmol l –1 citric acid (Cherrington et al . 1991b; Thompson and Hilton 1996).…”

Section: Discussionmentioning

confidence: 99%

“…Further, using transmission electron microscopy, other authors have found no evidence of OM disruption in E. coli and Salmonella spp. when grown in a yeast extract minimal medium at pH 5 with approximately 50 mmol l ±1 citric acid (Cherrington et al 1991b;Thompson and Hilton 1996).…”

Section: Discussionmentioning

confidence: 99%

Induction of complement sensitivity in Escherichia coli by citric acid and low pH

Ocaña-Morgner

Dankert

2001

J Appl Microbiol

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“…For example, unlike propionate and butyrate, acetate can be transported into the cell in the dissociated and undissociated forms (Axe and Bailey 1995). Acetate may therefore act as an uncoupler and dissipate the proton motive force (Axe and Bailey 1995) while propionate has been shown to inhibit DNA synthesis in Escherichia cofi (Thompson and Hinton 1996;Cherrington el af. 1990).…”

Section: Cell Invasionmentioning

confidence: 99%

LATE LOGARITHMIC SALMONELLA TYPHIMURIUM HEp‐2 CELL ASSOCIATION AND INVASION RESPONSE TO SHORT‐CHAIN FATTY ACID ADDITION

Durant

Lowry

Nisbet³

et al. 2000

Journal of Food Safety

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The entry of Salmonella into the intestinal epithelial cells is essential for its pathogenesis. In the present stuay, late logarithmic growth (12 h) in Luria Bertani broth supplemented (25, 50, or 100 mM) with acetate, propionate, butyrate, or a mixture of the three short‐chain fatty acids (SCFA), influenced the ability ofS. typhimurium to associate and invade cultured HEp‐2 cells. The response to SCFA addition was dependent on the concentration and the pH of the medium. Cell‐association was decreased 4 to 100‐fold at pH 6 and 2 to 20‐fold at pH 7. At pH 7, invasion was increased 2‐fold when bacteria were cultured in the presence of all concentrations of acetate and 25 mM propionate or butyrate; however, a 1.5 to 163‐fold decrease in invasion occurred at pH 6 for all SCFA. The SCFA concentration also affected cell‐association and invasion of S. typhimurium, especially at pH 6. In general, for each of the SCFA at pH 6 a lower percentage of cell‐association and invasion was observed as the SCFA concentration was increased while at pH 7 decreases did not consistently occur as SCFA concentration was increased. These differences among the SCFA along with the pH effects suggest that the concentration of SCFA and the pH of the intestinal lumen may influence the expression of the invasion phenotype of S. typhimurium.

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“…Poimenidou et al (2016) reported that the b * values of lettuce, after storage for 6 days, were 37.1, 22.5, and 24.1 following washing with 300 ppm sodium hypochlorite, 2% lactic acid, and vinegar (6% AA), respectively. These phenomena may be attributed to the direct damage of the lettuce surface by oxidizing agents, such as ozone, which causes lipid oxidation in the cell envelope (Khadre, Yousef, & Kim, 2001), unlike organic acids inducing irreversible denaturation of intracellular acid-sensitive proteins (Ricke, 2003) without inducing membrane damage (Cherrington, Hinton, Pearson, & Chopra, 1991; Thompson & Hinton, 1996).…”

Section: Resultsmentioning

confidence: 99%

Comparison of Generally Recognized as Safe Organic Acids for Disinfecting Fresh-cut Lettuce

Wang

Tao

Liu

et al. 2018

Preprint

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14In this study, we aimed to determine the organic acids (acetic, lactic, citric, malic, 15 propionic, succinic, and tartaric acids; 1% and 0.5%, w/w or v/v) that were most 16 effective for fresh-cut lettuce disinfection based on analysis of quality (i.e., color, 17 electrolyte leakage, and sensory quality) and microbial examination. The results 18 showed that these acids did not negatively affect the color quality (i.e., L * , a * , b * , 19 whiteness index, and sensory color). Additionally, 0.5% lactic acid led to the lowest 20 electrolyte leakage (0.83%), which was not significantly different (p > 0.05) from that 21 of distilled water (0.46%). Lactic acid (1%) did not affect the sensory quality and led 22 to the highest microbial reduction (1.45 log reduction in aerobic plate counts [APCs]; 23 2.31 log reduction in molds and yeasts [M&Y]) and was therefore recommended as 24 the primary choice for lettuce disinfection. Malic acid (0.5%), with a 1.07% 25 electrolyte leakage rate, 0.73 log reduction in APCs, and 1.40 log reduction in M&Y, 26 was better than the other six acids (0.5%) and was recommended as a pH regulator 27 and a potential synergistic agent for oxidizing sanitizers. Acetic acid (1%) negatively 28 affected the sensory quality and led to the highest electrolyte leakage (2.90%). 29Microbial analysis showed that propionic acid (0.5% and 1%) was ineffective for 30 disinfection of lettuce (p > 0.05); thus, acetic and propionic acids were not 31 recommended. Our results provide insights into the choice of sanitizers and formula 32 design in food safety. 33 IMPORTANCE 34Since chlorine is forbidden in several countries, generally recognized as safe 35 organic acids are used in minimal processing industries and in household sanitizers. 36The disinfection efficacy of organic acids has been studied when used alone or with 37 oxidizing sanitizers. However, since different antibacterial mechanisms, contact time, 38 fresh produce, and concentration have been reported, the acids most effective for 39 single fresh produce disinfection, especially that of lettuce, an important salad 40 vegetable, are not known. Moreover, in developing countries, because of 41 imperfections in field management, cold chain transportation, and minimal processing 42 industry development, the demand for low-cost household sanitizers is greater than 43 that for minimally processed fresh produce. In this work, microbial load in lettuce was 44 determined after disinfecting with seven GRAS organic acids. The changes in quality 45 were also determined. These results provide insights into the choice of minimal 46 processing sanitizers and a formula design for household sanitizers. 47 48

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Effect of short-chain fatty acids on the size of enteric bacteria

Cited by 26 publications

References 16 publications

Induction of complement sensitivity in Escherichia coli by citric acid and low pH

Induction of complement sensitivity in Escherichia coli by citric acid and low pH

LATE LOGARITHMIC SALMONELLA TYPHIMURIUM HEp‐2 CELL ASSOCIATION AND INVASION RESPONSE TO SHORT‐CHAIN FATTY ACID ADDITION

Comparison of Generally Recognized as Safe Organic Acids for Disinfecting Fresh-cut Lettuce

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