Structure-Activity Relationship of a U-Type Antimicrobial Microemulsion System

Zhang, Hui; Taxipalati, Maierhaba; Yu, Liyi; Que, Fei; Feng, Fengqin

doi:10.1371/journal.pone.0076245

Cited by 7 publications

(4 citation statements)

References 8 publications

(18 reference statements)

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“…At present, many studies on action mechanism of monoglyceride on bacterial cell membrane involve the change in physical morphology and the decrease in the ability to control material enter and exclude cell membrane (28, 50, 51). SEM images revealed that three monoglycerides exposure produced an uneven, rough and wrinkled surface as well as the appearance of depression on the affected E. coli cells, which was similar to the phenomenon reported in some literatures (21, 27, 50, 52, 53).…”

Section: Discussionmentioning

confidence: 99%

The key lethal effect existed in the antibacterial behavior of short, medium, and long chain fatty acid monoglycerides onEscherichia coli

Song

Xiong

Lou

et al. 2018

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Monoglyceride is an amphiphilic molecule with promising antimicrobial 22 activity for bacteria; however, the key lethal effect in its antibacterial behavior was still 23 unknown. In the study, monobutyrate (MB), monolaurate (ML), monomyristate (MM) 24 were selected to represent the short, medium, and long chain monoglycerides to compare 25 their inhibitory effect against Escherichia coli, and a new dose-dependent inhibitory 26 mechanism was proposed by the key lethal effect. The minimal inhibitory concentration 27 and antibacterial curve showed a huge diversity existed in biology activity of MB, ML 28 and MM. The results in scanning electron microscopy and flow cytometry assay 29 indicated that the interference level of MB on cell membrane was obviously weaker than 30 that of ML and MM, while the latter two had similar performance in increasing cell 31 permeability at low doses. The results presented in UV-Vis spectroscopy, cell cycle and 32 biomacromolecules synthesis inhibition assay showed that the cell cycle of Escherichia 33 coli was obviously affected by three monoglycerides at doses near MIC, which was 34 therefore regarded as the key lethal effect. The reason for the better biological activity of 35 MM than ML was the stronger interference ability on bacterial cell cycle. In addition, an 36 expanded antibacterial mode was raised that cell permeability increase at low doses was 37 antimicrobial basis, cell cycle arrest at medium doses played the key lethal effect, and 38 cell lysis at high doses was the result of combined action. 39 40

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Section: Discussionmentioning

confidence: 99%

The key lethal effect existed in the antibacterial behavior of short, medium, and long chain fatty acid monoglycerides onEscherichia coli

Song

Xiong

Lou

et al. 2018

Preprint

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“…DSC analysis was conducted on a Q200 differential scanning calorimeter (TA Instruments, New Castle, Delaware, U.S.A.) using our previously reported procedures [ 20 ]. Briefly, the microemulsion samples were carefully weighed into standard 40 μL aluminum pans and sealed immediately.…”

Section: Methodsmentioning

confidence: 99%

Solubilization of Tea Seed Oil in a Food-Grade Water-Dilutable Microemulsion

et al. 2015

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Food-grade microemulsions containing oleic acid, ethanol, Tween 20, and water were formulated as a carrier system for tea seed oil (Camellia oleifera Abel.). The effect of ethanol on the phase behavior of the microemulsion system was clearly reflected in pseudo-ternary diagrams. The solubilization capacity and solubilization efficiency of tea seed oil dispersions were measured along the dilution line at a 70/30 surfactant/oil mass ratio with Tween 20 as the surfactant and oleic acid and ethanol (1:3, w/w) as the oil phase. The dispersed phase of the microemulsion (1.5% weight ratio of tea seed oil to the total amount of oil, surfactant, and tea seed oil) could be fully diluted with water without phase separation. Differential scanning calorimetry and viscosity measurements indicated that both the carrier and solubilized systems underwent a similar microstructure transition upon dilution. The dispersion phases gradually inverted from the water-in-oil phase (< 35% water) to the bicontinuous phase (40–45% water) and finally to the oil-in-water phase (> 45% water) along the dilution line.

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“…The dosage of GML in food products is not limited and its additive amount in food and health care products ranges from 10 to 2000 mg kg −1 (21 CFR GRAS 182.4505). In addition to its emulsification properties, GML also suppresses the growth and virulence of numerous bacteria, fungi, and enveloped viruses in vitro . For these reasons, GML are increasingly introduced into commonly consumed foods such as meat products, cereals, and soft beverage .…”

Section: Introductionmentioning

confidence: 99%