The antimicrobial efficacy and structure activity relationship of novel carbohydrate fatty acid derivatives against Listeria spp. and food spoilage microorganisms

Nobmann, Patricia; Smith, Aoife; Dunne, Julie; Henehan, Gary; Bourke, Paula

doi:10.1016/j.ijfoodmicro.2008.10.008

Cited by 82 publications

(90 citation statements)

References 24 publications

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“…L. monocytogenes was the most sensitive followed by S. aureus, E. coli O157:H7 and Salmonella Enteritidis. Similarly, Nobmann et al (2009) observed greater sensitivity of L. monocytogenes (MIC 5 mM) followed by E. coli O157:H7 (MIC 10 mM) and Salmonella Typhimurium (MIC > 20 mM).…”

Section: Discussionmentioning

confidence: 71%

In vitro combined effect of oregano essential oil and caprylic acid against Salmonella serovars, Escherichia coli O157:H7, Staphylococcus aureus and Listeria monocytogenes

Hulánková

Bořilová

2011

Acta Vet. Brno

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In vitro inhibition of foodborne pathogens via action of natural antimicrobials -caprylic acid (CA) , respectively. Furthermore, it was found that the MIC of CA can be decreased by even low addition (0.05%) of citric or acetic acid and to a lesser extent by lactic acid, whereas the MICs of OEO did not notably decrease. Combined application of CA and OEO determined by FIC index led only to an additive effect (0.5 ≤ FIC ≤ 1). Combination of natural additives OEO, CA and eventually acetic or citric acid seems to have the potential to be an effective mixture for inhibition of foodborne pathogens, predominantly Salmonella spp. and L. monocytogenes, even in only slightly acidic food.

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Section: Discussionmentioning

confidence: 71%

In vitro combined effect of oregano essential oil and caprylic acid against Salmonella serovars, Escherichia coli O157:H7, Staphylococcus aureus and Listeria monocytogenes

Hulánková

Bořilová

2011

Acta Vet. Brno

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“…Hou and Forman (2000) studied the growth inhibition of plant pathogenic fungi by several hydroxy fatty acids, and assumed that the positions of hydroxy groups on the fatty acids played an important role in their antifungal activities. Nobmann et al (2009) investigated the antimicrobial efficacies of monosubstituted carbohydrate fatty acid esters and ethers against Listeria spp. and some other foodborne microorganisms, and suggested that α and β configurations of the carbohydrate moiety and the nature of the bond that connects to fatty acids have a significant effect on efficacy.…”

Section: Introductionmentioning

confidence: 99%

Quantitative structure-activity relationships of antimicrobial fatty acids and derivatives against Staphylococcus aureus

Zhang

Peng

et al. 2012

J. Zhejiang Univ. Sci. B

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Fatty acids and derivatives (FADs) are resources for natural antimicrobials. In order to screen for additional potent antimicrobial agents, the antimicrobial activities of FADs against Staphylococcus aureus were examined using a microplate assay. Monoglycerides of fatty acids were the most potent class of fatty acids, among which monotridecanoin possessed the most potent antimicrobial activity. The conventional quantitative structure-activity relationship (QSAR) and comparative molecular field analysis (CoMFA) were performed to establish two statistically reliable models (conventional QSAR: R 2 =0.942, Q 2 LOO =0.910; CoMFA: R 2 =0.979, Q 2 =0.588, respectively). Improved forecasting can be achieved by the combination of these two models that provide a good insight into the structureactivity relationships of the FADs and that may be useful to design new FADs as antimicrobial agents.

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“…The MBC for the tested gram-negative bacteria fell within a slightly higher range, with values between 18.5 mM and 20 mM. These results coincide with those of other studies, which showed that the antimicrobial activity of CA was greater against gram-positive bacteria (Nieman, 1954;Nobmann et al, 2009;Thormar et al, 1987) than against gramnegative microorganisms. These differences in microbial susceptibility can be attributed to differences in the structure and permeability of the bacterial cell membrane between gram-positive (thick layer of peptidoglycan) and gramnegative microorganisms (thick layer of peptidoglycan and outer membrane with lipopolysaccharides) Nair et al, 2004).…”

Section: Inhibitory Activity Of Free Caprylic Acidsupporting

confidence: 90%

“…Complete inhibition of bacteria occurred at concentrations between 15 and 100 mM, so the MBC would be between 12.5 mM and 15 mM. These results agree with the study of Nobmann et al (2009), which established a minimum inhibitory concentration of 5 mM for Listeria innocua and of ≥5 mM for different L. monocytogenes strains after incubation for 18 h in nutrient broth at 35 °C. A study of antimicrobial susceptibility of CA in milk (Nair et al, 2004) reported only a reduction of 3 logarithmic cycles after a 24-h incubation at 37 °C using the CA 25 mM concentration.…”

Section: Inhibitory Activity Of Free Caprylic Acidsupporting

confidence: 88%

“…A wide range of concentrations of between 5 and 100 mM of CA, dispersed in nutrient broth, was tested according to previous references of FFA inhibitory activity (Bergsson et al, 2001;Chang et al, 2010;Nair et al, 2004;Nobmann et al, 2009;Vasudevan et al, 2005). To achieve final concentrations in test tubes, different volumes of CA (between 8 and 158 μL) were added to 10 mL of TSB.…”

Section: Antimicrobial Susceptibility Assays Of Camentioning

confidence: 99%

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Use of silica supports for enhancing the stability of folates and developing antimicrobial agents

Rico¹

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Acknowledgements AgradecimientosLlegados a este punto me gustaría dar las gracias a todas las personas que me han ayudado de una forma u otra a la realización de esta tesis.A Jose por ofrecerme la oportunidad de hacer la tesis en su grupo de investigación, su apoyo y su total confianza. A Loles por su apoyo durante estos años resolviendo dudas sobre materiales y química. A Édgar por guiarme desde el primer momento que empecé a trabajar en esta línea de investigación, su amistad y su fundamental ayuda para la realización de esta tesis.A Ramón y Félix por su ayuda siempre que la he necesitado. A Isa y Ana por su acogida en el laboratorio desde el primer día y por su apoyo y consejo en todo momento. A Ana Jiménez y Amparo Quiles por su colaboración y acogida en sus laboratorios.A mis compañeros, o mejor dicho amigos, con los que he compartido esta etapa del doctorado. Gracias por hacer el trabajo más fácil, por vuestra amistad, risas, cenas, viajes y mucho más.A mis amigos por su apoyo y consuelo siempre, a pesar del paso del tiempo y la distancia que nos separa.A mi familia por estar siempre a mi lado. A mi hermana por ser mi referente y a mis padres por su preocupación y apoyo incondicional. Resumen ResumenLa presente tesis doctoral, que lleva por título "Uso de soportes de sílice para la mejora de la estabilidad de los folatos y el desarrollo de agentes antimicrobianos", se centra en el desarrollo y evaluación de nuevos sistemas inteligentes basados en el uso de nano-y micropartículas de sílice como soporte inorgánico para la encapsulación o inmovilización de dos tipos de compuestos de interés para la industria alimentaria: vitaminas y antimicrobianos.El primer capítulo muestra el efecto de la encapsulación de ácido fólico y 5-formiltretahidrofolato en micropartículas mesoporosas de sílice funcionalizadas con poliaminas sobre la bioaccessibilidad y estabilidad de ambos vitámeros. Por una parte, el uso de este soporte híbrido orgánico-inorgánico permite modular la liberación de la vitamina en función del pH del medio (inhibición de la liberación a pH ácido -estómago-y liberación controlada a pH neutro -intestino-) en sistemas in vitro. Así mismo, el soporte mesoporoso es capaz de proteger a la vitamina frente a la degradación tras la exposición a diversos agentes externos, como el pH, la temperatura o la luz. Además, la incorporación de ácido fólico encapsulado a zumos de frutas (manzana y naranja) ha permitido estudiar la capacidad moduladora y protectora del sistema de liberación en una matriz alimentaria real.Este estudio ha demostrado que el soporte funcionalizado con poliaminas no sólo es capaz de mantener el ácido fólico en el interior de los poros tras la incorporación a los zumos y modular correctamente la liberación del mismo tras la simulación de una digestión in vitro, sino que también es capaz de proteger la vitamina tras la simulación del procesado y almacenamiento de los zumos. Por tanto, el sistema de liberación propuesto puede ser una excelente alternativa a la fortificación directa para mantener ...

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The antimicrobial efficacy and structure activity relationship of novel carbohydrate fatty acid derivatives against Listeria spp. and food spoilage microorganisms

Cited by 82 publications

References 24 publications

In vitro combined effect of oregano essential oil and caprylic acid against Salmonella serovars, Escherichia coli O157:H7, Staphylococcus aureus and Listeria monocytogenes

In vitro combined effect of oregano essential oil and caprylic acid against Salmonella serovars, Escherichia coli O157:H7, Staphylococcus aureus and Listeria monocytogenes

Quantitative structure-activity relationships of antimicrobial fatty acids and derivatives against Staphylococcus aureus

Use of silica supports for enhancing the stability of folates and developing antimicrobial agents

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