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

Ocaña-Morgner, Carlos; Dankert, J.

doi:10.1046/j.1365-2672.2001.01305.x

Cited by 9 publications

(5 citation statements)

References 29 publications

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“…This active compound is capable of inhibiting the growth of Bacillus, Camplylobacter, Clostridium, E. coli, L. monocytogenes, S. aureus, Salmonella, and Vibrio [15,18]. The antibacterial activity of citric acid has been previously reported [20,25,26]. In this study, citric acid exhibited inhibitory effects against B. cereus, S. aureus, and S. Enteritidis.…”

Section: Antibacterial Effect Of Food-grade Antibacterial Materialssupporting

confidence: 51%

“…A low pH within cells causes damage to DNA, protein, and extracellular membranes, leading to the death of bacteria, such as E. coli O157: H7, Salmonella enterica subsp. enterica serovar Typhimurium, and Staphylococcus aureus [20,25,26]. ε-polylysine is a natural antimicrobial cationic peptide which is generally regarded as safe as a food preservative.…”

Section: Introductionmentioning

confidence: 99%

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The Bactericidal Effect of a Combination of Food-Grade Compounds and their Application as Alternative Antibacterial Agents for Food Contact Surfaces

Park

Yoon²,

Choi³

et al. 2020

Foods

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Chemical antibacterials are widely used to control microbial growth but have raised concerns about health risks. It is necessary to find alternative, non-toxic antibacterial agents for the inhibition of pathogens in foods or food contact surfaces. To develop a non-toxic and “green” food-grade alternative to chemical sanitizers, we formulated a multicomponent antibacterial mixture containing Rosmarinus officinalis L., Camellia sinensis L., citric acid, and ε-polylysine and evaluated its bactericidal efficacy against Staphylococcus aureus, Escherichia coli, Bacillus cereus, Salmonella Enteritidis, and Listeria monocytogenes on food contact surfaces. A combination of the agents allowed their use at levels lower than were effective when tested individually. At a concentration of 0.25%, the multicomponent mixture reduced viable cell count by more than 5 log CFU/area, with complete inactivation 24 h after treatment. The inhibitory efficacy of the chemical antibacterial agent (sodium hypochlorite, 200 ppm) and the multicomponent antibacterial mixture (0.25%) on utensil surfaces against S. aureus, E. coli, S. Enteritidis, and L. monocytogenes were similar, but the multicomponent system was more effective against B. cereus than sodium hypochlorite, with an immediate 99.999% reduction on knife and plastic basket surfaces, respectively, and within 2 h on cutting board surfaces after treatment. A combination of these food-grade antibacterials could be a useful strategy for inhibition of bacteria on food contact surfaces while allowing use of lower concentrations of its components than are effective individually. This multicomponent food-grade antibacterial mixture may be a suitable “green” alternative to chemical sanitizers.

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Section: Antibacterial Effect Of Food-grade Antibacterial Materialssupporting

confidence: 51%

Section: Introductionmentioning

confidence: 99%

The Bactericidal Effect of a Combination of Food-Grade Compounds and their Application as Alternative Antibacterial Agents for Food Contact Surfaces

Park

Yoon²,

Choi³

et al. 2020

Foods

View full text Add to dashboard Cite

show abstract

“…However, they are known to prevent activation of complement by blocking formation of the membrane attack complex (12)(13)(14)(15). In addition, ACD and EDTA are widely used as chelating agents of divalent cations such as Ca 2ϩ and Mg 2ϩ and cause disruption of the outer membrane of Gram-negative bacteria (16).…”

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confidence: 99%

Evaluation of Anticoagulants for Serologic Assays of Cholera Vaccination

Yang

Kang

Yun

et al. 2014

Clin Vaccine Immunol

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“…However, in CA treatments, noticeable yellowing of the crosslinked cotton has been previously reported. Therefore, BTCA would be a better choice in imparting durable antibacterial activity to cotton without significantly impacting the mechanical strength or whiteness via a single application 27, 32, 33. Considering the results of cotton fabrics treated with BTCA and CA, we found that both BTCA and CA have remarkable antibacterial activity against both bacteria.…”

Section: Resultsmentioning

confidence: 88%

Improving the antibacterial activity of cotton fabrics finished with triclosan by the use of 1,2,3,4‐butanetetracarboxylic acid and citric acid

Orhan

Kut

Güneşoğlu

2008

J of Applied Polymer Sci

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For producing antibacterial textiles, the conventional finishing processes have high productivity and low processing costs, but textiles finished in these ways exhibit low durability against laundering. Therefore, cotton fabrics were bleached with hydrogen peroxide, finished with triclosan, and then treated with polycarboxylic acids such as 1,2,3,4-butanetetracarboxylic acid (BTCA) and citric acid (CA) as crosslinking agents to provide durable antibacterial properties. The surface of fibers treated with BTCA had a greater crosslinked area, and the surfaces of fabrics treated with CA were exposed to greater amounts of deformation due to the mechanical and chemical influences after 50 launderings. The bleaching and finishing treatments did not dramatically affect the breaking strength. However, the polycarboxylic acid treatment (both BTCA and CA) alone showed reductions in the breaking strength when the acid concentration was increased. The polycarboxylic acids were fairly effective against both bacteria, even at lower concentrations, when they were applied to stand-alone cotton fabrics, whereas the antibacterial activity decreased somewhat after the use of polycarboxylic acid and triclosan in the same recipes. Adding polycarboxylic acids to the antibacterial finishing recipes enhanced the durability after 50 launderings, and the durability of the recipes containing BTCA was much higher than that of the recipes containing CA.

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

Abstract: The elucidation of the mechanisms of complement resistance of Gram-negative pathogens would bring important information about bacterial infections. Complement resistance factors could also be potential targets in antimicrobial therapies.

Cited by 9 publications

References 29 publications

The Bactericidal Effect of a Combination of Food-Grade Compounds and their Application as Alternative Antibacterial Agents for Food Contact Surfaces

The Bactericidal Effect of a Combination of Food-Grade Compounds and their Application as Alternative Antibacterial Agents for Food Contact Surfaces

Evaluation of Anticoagulants for Serologic Assays of Cholera Vaccination

Improving the antibacterial activity of cotton fabrics finished with triclosan by the use of 1,2,3,4‐butanetetracarboxylic acid and citric acid

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