The bacteriostatic effects of saturated fatty acids

Hassinen, Jukka; Durbin, G. T.; Bernhart, F. W.

doi:10.1016/0003-9861(51)90204-4

Cited by 36 publications

(17 citation statements)

References 7 publications

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“…Lactobacilli, although generally not sensitive to saturated fatty acids, can be sometimes inhibited by them if the compounds have a chain length of around C 12 , these being the most active (Hassinen et al, 1951). In this study, we have observed the same effects on propionic acid bacteria.…”

Section: Inhibitoryaction Offfasupporting

confidence: 74%

Effects of free fatty acids on propionic acid bacteria

Boyaval

Corre

Dupuis

et al. 1995

Lait

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Summary -The seasonal variations in milk fat composition, especially du ring the grazing period, often lead to poor eye formation in Swiss-type cheese. The influence of free fatty acids on the grow1h and metabolism of the dairy propionibacteria has been studied in this work. Linoleic (C 1B : 2 ), laurie (C 12 : 0 ), myristic (C14:0) and oleic acids (C1B:1) inhibited the growth and acid production of P treudenreichii subsp shermanii in the reference medium. The antibacterial activity of Iinoleic acid can be overcome by additions of cholesterol and soya lecithin to the medium. The four species and !WO subspecies of dairy Propionibacterium could be divided into !WO groups according to their high susceptibility to unsaturated fatty acids (P freudenreichii subsp shermanii and subsp freudenreichit) or low susceptibility (P acidipropionici, P jensenii and P thoeniJ). Nevertheless, this inhibitory action of free fatty acids was not observed in milk, retentate media or lactic curd. A total extraction of the milk lipids led to the recovery of this inhibitory effect on Propionibacterium. The possible modes of action of these molecules are discussed on the basis of the observed potassium effluxes and disturbances in the cell membranes.

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Section: Inhibitoryaction Offfasupporting

confidence: 74%

Effects of free fatty acids on propionic acid bacteria

Boyaval

Corre

Dupuis

et al. 1995

Lait

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“…Reports on the effects of capric acid, lauric acid, and monocaprin on Cronobacter, which is a Gram-negative bacterium and thus less susceptible to antimicrobials relative to Gram-positive bacteria, are absent from the current literature. In contrast, reports exist on the antimicrobial action of MCFAs and monoacylglycerols against several other Gram-negative food-borne pathogens that include e. coli (Hassinen et al 1951;Petschow et al 1998;Marounek et al 2003), Salmonella (Skřivanová et al 2004;Van Immerseel et al 2004) and Campylobacter jejuni (Thormar et al Molatová et al 2010). The antimicrobial actions of MCFAs and monoacylglycerols in these studies were variable, and strain-to-strain variability of the susceptibility of different bacteria to these antimicrobials was apparent.…”

Section: Dbm 3157mentioning

confidence: 48%

Antimicrobial activities of medium-chain fatty acids and monoacylglycerols on Cronobacter sakazakii DBM 3157<sup>T</sup> and Cronobacter malonaticus DBM

Marounek¹,

Putthana²,

Benada³

et al. 2012

Czech J. Food Sci.

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Marounek M., Putthana V., Benada O., Lukešová D. (2012): Antimicrobial activities of mediumchain fatty acids and monoacylglycerols on Cronobacter sakazakii DBM 3157 T and Cronobacter malonaticus DBM 3148. Czech J. Food Sci., 30: 573-580.Cronobacter sakazakii and Cronobacter malonaticus are pathogens causing infections in children that are primarily linked to the consumption of contaminated infant milk formula and food. Both Cronobacter strains examined were susceptible to caprylic acid, monocaprylin and, to a lesser extent, sorbic acid. Capric acid, lauric acid, monosorbin, monocaprin, monolaurin, and sucrose caprate exhibited no inhibitory activity. Caprylic acid and monocaprylin treatment (2 mg/ml) of C. sakazakii DBM 3157T reduced the number of viable cells by five orders of magnitude. In the case of C. malonaticus DBM 3148, both caprylic acid and monocaprylin (2 mg/ml) decreased the viable cell counts below the limits of detection. The bactericidal activity of monocaprylin increased as a function of concentration (0.5-2.0 mg/ml) and temperature (40-55°C). The exposure of each Cronobacter strain to monocaprylin resulted in the release of cellular proteins and nucleic acids. Electron microscopy revealed that the antimicrobial treatment damaged cytoplasmic structures and resulted in cell aggregation. The combination of monocaprylin at 0.5 mg/ml and increased temperature (50°C) appears to be a suitable treatment against C. sakazakii and C. malonaticus.

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“…It is worth noting that there was a high content of MCFAs (caprylic, capric and lauric acids) in the fat of colostrum and transition milk; the level of MCFAs increased from 8.7 g/100 g FA determined on the day 0 to 11.1 g/100 g FA four days after parturition. MCFAs dissipate the electrochemical proton gradient and deplete the energy reserves of bacterial cells (Hassinen et al, 1951;Nieman, 1954). In rabbits, MCFAs represent more than one-third of the FAs in milk and protect the offspring against infection (Skřivanová et al, 2009).…”

Section: Resultsmentioning

confidence: 99%

Changes in the composition of goat colostrum and milk fatty acids during the first month of lactation

Marounek¹,

Pavlata²,

Mišurová³

et al. 2012

CZECH J ANIM SCI

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Changes in the composition of colostrum and milk fatty acids during the first month of lactation of ten 3-years-old White Shorthaired goats fed a winter diet were investigated. Thirty-eight fatty acids (FAs) were identified in the milk fat. Saturated FAs accounted for 67.0% of the total determined FAs in colostrum and 62% at 30 days post partum. Monounsaturated FAs made up 28.2% of the total FAs in colostrum and increased with the progress of lactation at the expense of saturated FAs. The percentage of polyunsaturated FAs varied from 4.4 to 4.8%. The major FAs in colostrum and milk were palmitic and oleic acids, followed by stearic and myristic acids (30.1, 25.3, 11.8, 11.4% and 23.6, 30.3, 13.6, 8.6% in colostrum and milk 30 days post partum, respectively). The levels of palmitic and myristic acids in colostrum were higher than in mature milk, whereas the levels of capric, stearic and oleic acids were lower. The medium-chain FA (caprylic, capric, lauric) content increased from 8.7% of FAs in colostrum to 11.1% on the fourth day of lactation. These acids are efficient antimicrobials, thus may contribute to the protection of young goats from microbial pathogens.

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The bacteriostatic effects of saturated fatty acids

Cited by 36 publications

References 7 publications

Effects of free fatty acids on propionic acid bacteria

Effects of free fatty acids on propionic acid bacteria

Antimicrobial activities of medium-chain fatty acids and monoacylglycerols on Cronobacter sakazakii DBM 3157<sup>T</sup> and Cronobacter malonaticus DBM

Changes in the composition of goat colostrum and milk fatty acids during the first month of lactation

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