Effects of butylated hydroxyanisole on Tetrahymena pyriformis

Surak, John G.; Bradley, Robert L.; Branen, A. L.; Shrago, Earl

doi:10.1016/s0015-6264(76)80289-1

Cited by 19 publications

(6 citation statements)

References 11 publications

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“…Cellular metabolism was probably depressed by structural perturbation of the cellular membrane, resulting in decreased permeability to essential metabolites. On the other hand, Surak et al (1976a) did not find any effect of BHA (20 ppm) on the cellular membrane of T pyriformis even though both DNA and RNA synthesis were inhibited.…”

Section: Mechanism Of Inhibition By Phenolic Antioxidantsmentioning

confidence: 66%

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THE ANTIMICROBIAL ACTIVITY OF PHENOLIC ANTIOXIDANTS IN FOODS: A REVIEW¹

Raccach

1984

Journal of Food Safety

107

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Phenolic antioxidants such as butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT) and monotertiary butylhydroquinone (TBHQ) are hindered phenols with antimicrobial activity. The antimicrobial activity of phenolic antioxidants appears to depend on the presence of a hydroxyl group on the molecule, the lipid solubility of the compound and the degree of steric hindrance. The use of phenolic antioxidants in food products is regulated by federal agencies. In general, these compounds are permitted in concentrations up to 200 ppm, based on the fat or oil content of the food product. Certain food products have special regulations. The antimicrobial activity of phenolic antioxidants has been studied in meat and its products, poultry and its products, milk and its products, seafood, rice, applesauce and food ingredients. The antimicrobial activity of phenolic antioxidants is modified by at least 10 factors such as microbial species/strain, stressed microorganisms, type and concentration of phenolic antioxidants, concentration of microbial challenge, combination of phenolic antioxidants, combination of phenolic antioxidants with other antimicrobials, combination of phenolic antioxidants with temperature and food additives, food components, carriers of phenolic antioxidants and the mode of addition of phenolic antioxidants. The antimicrobial activity of phenolic antioxidants in foods has been examined against growth and by‐products of bacteria (gram positive and negative, spore and nonspore formers, spoilage and pathogenic), molds and yeasts. The concentration of phenolic antioxidants that had antimicrobial activity in food products was in the range of 30–10,000 ppm. The mechanism of inhibition by phenolic antioxidants has been found to affect the function and composition of the cellular membrane, the synthesis of DNA, RNA, protein and lipid, and the function of the mitochondrion.

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Section: Mechanism Of Inhibition By Phenolic Antioxidantsmentioning

confidence: 66%

“…Phenolic antioxidants were found to inhibit the synthesis of nucleic acids. BHA and TBHQ inhibited the synthesis of DNA and RNA in I: pyriformis (Surak 1977;Surak et al 1976a). BHT inhibited RNA synthesis in Rhesua monkey kidney epithelial cells (Metcalfe 1971).…”

Section: Mechanism Of Inhibition By Phenolic Antioxidantsmentioning

confidence: 97%

THE ANTIMICROBIAL ACTIVITY OF PHENOLIC ANTIOXIDANTS IN FOODS: A REVIEW¹

Raccach

1984

Journal of Food Safety

107

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“…Synthetic antioxidants have been widely used to retard lipid oxidation in fish and fish diet, and their importance has been reported (Gonzalez, Gray, Schemmel, Dugan & Welsch 1992; Kaitaranta 1992). However, animal fed diet containing high concentration of synthetic antioxidants displayed suppressed growth performance, histopathology and hepatomegaly (Branen 1975; Surak, Branen & Shrago 1976). Therefore, the development of a new natural source of antioxidant that does not deteriorate the performance of fish is highly desired.…”

Section: Ingredient Of the Experimental Dietsmentioning

confidence: 99%

“…Deterioration of weight gain and SGR of fish fed the AT diet containing a commercially available antioxidant, antitox, in this study conflicted with the study showing that dietary inclusion of 200 ppm BHA in the moist pellet did not affect the growth of olive flounder (Kim & Kim 2002). Similarly, animal fed diet containing high concentration of the synthetic antioxidant suppressed its growth (Branen 1975; Surak et al 1976).…”

Section: Ingredient Of the Experimental Dietsmentioning

confidence: 99%

Effect of dietary inclusion of various sources of additives on growth and body composition of juvenile olive flounderParalichthys olivaceus

Cho

Kim

2009

Aquaculture Research

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“…However, animals fed diets containing high concentrations of synthetic antioxidants exhibit suppressed growth performance, histopathology, and hepatomegaly (Branen, 1975;Surak et al, 1976). Additionally, some synthetic antioxidants have been banned in several countries due to their toxic properties and carcinogenic risk to This study investigated the effects of various sources of antioxidants on oxidation of the feed and whole body of olive flounder (Paralichthys olivaceus) during storage.…”

Section: Introductionmentioning

confidence: 99%

Effect of Natural Antioxidant Sources on Oxidation of Olive Flounder (Paralichthys olivaceus) and Fish Feed during Storage

Cho¹

2010

Fisheries and aquatic sciences

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The effects of various natural antioxidant sources on oxidation of olive flounder (Paralichthys olivaceus) and fish diet during storage was determined. Juvenile fish were distributed among 18 flowthrough tanks (40 fish per tank). Six experimental diets were prepared in triplicate: control (CT), antitox (AT), green tea extract (GE), fig extract (FE), Haeroc product (HP) and by-product of green tea (BG). The experimental diets were stored at two temperatures: room temperature (26.8C) for 14 days and frozen (-30C) for 16 weeks. Thirty fish were sampled from each tank at the end of the 8-week feeding trial. Whole bodies of fish were homogenized and stored in a home freezer (-9.6C) for 24 weeks. Acid values (AVs) and peroxide values (POVs) of the diets and frozen fish during storage were monitored. AVs of the experimental diets tended to increase with the storage period except for that of the HP diet at room temperature. POVs from FE, CT, and BG diets peaked at day 7 and then decreased through the remainder of the experiment. AVs of the experimental diets and fish increased with time at -30C and -9.6C. Results of this study show that by-products of green tea and Haeroc product seem to have potential as antioxidants in fish feed to inhibit oxidation of both the feed and fish during storage.

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Effects of butylated hydroxyanisole on Tetrahymena pyriformis

Cited by 19 publications

References 11 publications

THE ANTIMICROBIAL ACTIVITY OF PHENOLIC ANTIOXIDANTS IN FOODS: A REVIEW¹

THE ANTIMICROBIAL ACTIVITY OF PHENOLIC ANTIOXIDANTS IN FOODS: A REVIEW¹

Effect of dietary inclusion of various sources of additives on growth and body composition of juvenile olive flounderParalichthys olivaceus

Effect of Natural Antioxidant Sources on Oxidation of Olive Flounder (Paralichthys olivaceus) and Fish Feed during Storage

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Effects of butylated hydroxyanisole on Tetrahymena pyriformis

Cited by 19 publications

References 11 publications

THE ANTIMICROBIAL ACTIVITY OF PHENOLIC ANTIOXIDANTS IN FOODS: A REVIEW1

THE ANTIMICROBIAL ACTIVITY OF PHENOLIC ANTIOXIDANTS IN FOODS: A REVIEW1

Effect of dietary inclusion of various sources of additives on growth and body composition of juvenile olive flounderParalichthys olivaceus

Effect of Natural Antioxidant Sources on Oxidation of Olive Flounder (Paralichthys olivaceus) and Fish Feed during Storage

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THE ANTIMICROBIAL ACTIVITY OF PHENOLIC ANTIOXIDANTS IN FOODS: A REVIEW¹

THE ANTIMICROBIAL ACTIVITY OF PHENOLIC ANTIOXIDANTS IN FOODS: A REVIEW¹