The influence of Leucidal – eco-preservative from radish – on model lipid membranes and selected pathogenic bacteria

Wyżga, Beata; Skóra, Magdalena; Hąc-Wydro, Katarzyna

doi:10.1016/j.chemphyslip.2023.105338

Cited by 2 publications

(1 citation statement)

References 41 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Unfortunately, during the analysis, it was unable to detect antimicrobial peptides in the studied samples of the commercial fermented radish kimchi [37]. It was also showed that the high concentration of Leucidal ® Liquid exerted antibacterial activity (bacteriostatic, not bactericidal) against S. aureus, Salmonella enterica, P. aeruginosa, E. coli, and Enterococcus faecalis, but this activity poses low selectivity and may be problematic when in contact with the skin microbiome [38].…”

Section: Discussionmentioning

confidence: 99%

Determination of Post-Fermentation Waste from Fermented Vegetables as Potential Substitutes for Preservatives in o/w Emulsion

Herman,

Matulewicz,

Korzeniowska

et al. 2024

IJMS

View full text Add to dashboard Cite

Post-fermentation wastes are rich sources of various biologically active compounds with antimicrobial activity, whose potential is not being fully exploited. One of the possible applications of post-fermentation waste may be its use as a natural preservative that effectively combats pathogens found in formulations. The study aims included the following: (1) compare the antimicrobial and antioxidant activity of fermented vegetable extracts (FVEs), (2) examine the inhibition of cosmetic-borne pathogens by FVEs, and (3) estimate the preservative effectiveness of FVEs in o/w emulsions. It was found that fermented white cabbage, cucumber, celery, and the mixture of fermented white cabbage, cucumber, and celery (1:1:1) showed antibacterial and antifungal activity against all the tested reference microbial strains. The addition of fermented cucumber, celery, and the mixture of fermented white cabbage, cucumber, and celery (1:1:1) to the o/w emulsion fulfilled criterion A of the preservative effectiveness test for S. aureus, E. coli, and A. brasiliensis, but did not fulfill the criterion for P. aeruginosa and C. albicans. The tested FVEs have comparable activity to inhibit pathogens in o/w emulsion as sodium benzoate. The results of our study prove that FVEs can be valuable raw materials supporting the preservative system, which, in turn, can significantly reduce the concentration of preservatives used in o/w emulsion.

show abstract

Section: Discussionmentioning

confidence: 99%