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Arzola-Alvarez C, Ruiz-Barrera O, Castillo-Castillo Y, Ontiveros M, Fonseca M, Jones BW, Smith WB, Hume ME, Harvey R, Poole TL, Anderson RC, Arzola-Rubio A, Salinas-Chavira J. Effects in air-exposed corn silage of medium chain fatty acids on select spoilage microbes, zoonotic pathogens, and in vitro rumen fermentation. JOURNAL OF ENVIRONMENTAL SCIENCE AND HEALTH. PART. B, PESTICIDES, FOOD CONTAMINANTS, AND AGRICULTURAL WASTES 2023; 58:45-50. [PMID: 36661390 DOI: 10.1080/03601234.2023.2168449] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/17/2023]
Abstract
Medium chain fatty acid (MCFA) treatment (0.75% C6, hexanoic; C8, octanoic; C10, decanoic; or equal proportion mixtures of C6:C8:C10:C12 or C8:C10/g; C12 = dodecanoic acid) of aerobically-exposed corn silage on spoilage and pathogenic microbes and rumen fermentation were evaluated in vitro. After 24 h aerobic incubation (37 °C), microbial enumeration revealed 3 log10 colony-forming units (CFU)/g fewer (P = 0.03) wild-type yeast and molds in C8:C10-treated silage than controls. Compared with controls, wild-type enterococci decreased (P < 0.01) in all treatments except the C6:C8:C10:C12 mixture; lactic acid bacteria were decreased (P < 0.01) in all treatments except C6 and the C6:C8:C10:C12 mixture. Total aerobes and inoculated Staphylococcus aureus or Listeria monocytogenes were unaffected by treatment (P > 0.05). Anaerobic incubation (24 h at 39 °C) of ruminal fluid (10 mL) with 0.02 g overnight air-exposed MCFA-treated corn silage revealed higher hydrogen accumulations (P = 0.03) with the C8:C10 mixture than controls. Methane, acetate, propionate, butyrate, or estimates of fermented hexose were unaffected. Acetate:propionate ratios were higher (P < 0.01) and fermentation efficiencies were marginally lower (P < 0.01) with C8- or C8:C10-treated silage than controls. Further research is warranted to optimize treatments to target unwanted microbes without adversely affecting beneficial microbes.
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Affiliation(s)
| | | | | | | | - Mozart Fonseca
- Department of Agriculture, Nutrition and Veterinary Sciences, University of Nevada, Reno, Nevada, USA
| | - Barbara W Jones
- Department of Animal Science and Veterinary Technology, Tarleton State University, Stephenville, Texas, USA
- Texas A&M AgriLife Research, Stephenville, Texas, USA
| | - William B Smith
- Department of Animal Science and Veterinary Technology, Tarleton State University, Stephenville, Texas, USA
| | - Michael E Hume
- Food and Feed Safety Research Unit, United States Department of Agriculture, Agricultural Research Service, College Station, Texas, USA
| | - Roger Harvey
- Food and Feed Safety Research Unit, United States Department of Agriculture, Agricultural Research Service, College Station, Texas, USA
| | - Toni L Poole
- Food and Feed Safety Research Unit, United States Department of Agriculture, Agricultural Research Service, College Station, Texas, USA
| | - Robin C Anderson
- Food and Feed Safety Research Unit, United States Department of Agriculture, Agricultural Research Service, College Station, Texas, USA
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Guo X, Liang Y, Yi S, Qiu S, Liu M, Ning F, Luo L. Honeycomb, a New Food Resource with Health Care Functions: The Difference of Volatile Compounds found in Apis cerana and A. mellifera Honeycombs. Foods 2022; 11:3204. [PMCID: PMC9601661 DOI: 10.3390/foods11203204] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
The honeycomb composition is very complex, containing honey, royal jelly, pollen, and propolis, and thus contains a large number of bioactive ingredients, such as polyphenols and flavonoids. In recent years, honeycomb as a new functional food resource has been favored by many bee product companies, but the basic research on honeycomb is lacking. The aim of this study is to reveal the chemical differences between A. cerana honeycombs (ACC) and A. mellifera honeycombs (AMC). In this paper, we studied the volatile organic components (VOCs) of ACC and AMC by solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME/GC-MS). A total of 114 VOCs were identified in 10 honeycombs. Furthermore, principal component analysis (PCA) revealed that the chemical composition of ACC and AMC were different. Additionally, orthogonal partial least squares discrimination analysis (OPLS-DA) revealed that benzaldehyde, octanal, limonene, ocimene, linalool, α-terpineol, and decanal are the significant VOCs in AMC extracts, which are mainly derived from propolis. OPLS-DA model also identified 2-phenylethanol, phenethyl acetate, isophorone, 4-oxoisophorone, betula, ethyl phenylacetate, ethyl palmitate, and dihydrooxophorone as potential discriminatory markers of ACC, which likely contribute to protecting the hive against microorganisms and keep it clean.
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Affiliation(s)
- Xiali Guo
- School of Life Sciences, Nanchang University, Nanchang 330031, China
| | - Yanlang Liang
- School of Life Sciences, Nanchang University, Nanchang 330031, China
| | - Shengxiang Yi
- School of Life Sciences, Nanchang University, Nanchang 330031, China
| | - Shengrong Qiu
- School of Life Sciences, Nanchang University, Nanchang 330031, China
| | - Mingyan Liu
- School of Life Sciences, Nanchang University, Nanchang 330031, China
| | - Fangjian Ning
- School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
- Correspondence: (F.N.); (L.L.); Tel./Fax: +86-010-68984003 (F.N.); +86-0791-83969519 (L.L.)
| | - Liping Luo
- School of Life Sciences, Nanchang University, Nanchang 330031, China
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330031, China
- Correspondence: (F.N.); (L.L.); Tel./Fax: +86-010-68984003 (F.N.); +86-0791-83969519 (L.L.)
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Assessment and Classification of Volatile Profiles in Melon Breeding Lines Using Headspace Solid-Phase Microextraction Coupled with Gas Chromatography-Mass Spectrometry. PLANTS 2021; 10:plants10102166. [PMID: 34685975 PMCID: PMC8540282 DOI: 10.3390/plants10102166] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/25/2021] [Revised: 09/24/2021] [Accepted: 09/26/2021] [Indexed: 11/23/2022]
Abstract
Cucumis melo L is one of the most commercial and economical crops in the world with several health beneficial compounds as such carotenoids, amino acids, vitamin A and C, minerals, and dietary fiber. Evaluation of the volatile organic compounds (VOCs) in different melon (Cucumis melo L.) breeding lines provides useful information for improving fruit flavor, aroma, and antimicrobial levels. In this study, the VOCs in 28 melon breeding lines harvested in 2019 were identified and characterized using head space solid-phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS). This identified 113 VOCs with significant differences in composition and contents of among the breeding lines, including 15 esters, 27 aldehydes, 35 alcohols, 14 ketones, 4 acids, 10 hydrocarbons, 5 sulfurs, and 3 other compounds. The highest average contents of all the VOCs were found in BL-30 (13,973.07 µg/kg FW) and the lowest were in BL-22 (3947.13 µg/kg FW). BL-9 had high levels of carotenoid-derived VOCs. The compounds with the highest contents were benzaldehyde, geranylacetone, and β-ionone. Quality parameters such as color and sugar contents of melons were also measured. All the melon color readings were within the typical acceptable range. BL-22 and BL-14 had the highest and lowest sugar contents, respectively. Principal component analysis (PCA) produced diverse clusters of breeding lines based on flavor and aroma. BL-4, BL-7, BL-12, BL-20, and BL-30 were thus selected as important breeding lines based on their organoleptic, antimicrobial, and health-beneficial properties.
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Gellan Gum Hydrogels Filled Edible Oil Microemulsion for Biomedical Materials: Phase Diagram, Mechanical Behavior, and In Vivo Studies. Polymers (Basel) 2021; 13:polym13193281. [PMID: 34641095 PMCID: PMC8512409 DOI: 10.3390/polym13193281] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2021] [Revised: 09/13/2021] [Accepted: 09/15/2021] [Indexed: 11/16/2022] Open
Abstract
The demand for wound care products, especially advanced and active wound care products is huge. In this study, gellan gum (GG) and virgin coconut oil (VCO) were utilized to develop microemulsion-based hydrogel for wound dressing materials. A ternary phase diagram was constructed to obtain an optimized ratio of VCO, water, and surfactant to produce VCO microemulsion. The VCO microemulsion was incorporated into gellan gum (GG) hydrogel (GVCO) and their chemical interaction, mechanical performance, physical properties, and thermal behavior were examined. The stress-at-break (σ) and Young's modulus (YM) of GVCO hydrogel films were increased along with thermal behavior with the inclusion of VCO microemulsion. The swelling degree of GVCO hydrogel decreased as the VCO microemulsion increased and the water vapor transmission rate of GVCO hydrogels was comparable to commercial dressing in the range of 332-391 g m-2 d-1. The qualitative antibacterial activities do not show any inhibition against Gram-negative (Escherichia coli and Klebsiella pneumoniae) and Gram-positive (Staphylococcus aureus and Bacillus subtilis) bacteria. In vivo studies on Sprague-Dawley rats show the wound contraction of GVCO hydrogel is best (95 ± 2%) after the 14th day compared to a commercial dressing of Smith and Nephew Opsite post-op waterproof dressing, and this result is supported by the ultrasound images of wound skin and histological evaluation of the wound. The findings suggest that GVCO hydrogel has the potential to be developed as a biomedical material.
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Li Z, Li A, Hoyt JR, Dai W, Leng H, Li Y, Li W, Liu S, Jin L, Sun K, Feng J. Activity of bacteria isolated from bats against Pseudogymnoascus destructans in China. Microb Biotechnol 2021; 15:469-481. [PMID: 33559264 PMCID: PMC8867990 DOI: 10.1111/1751-7915.13765] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2020] [Accepted: 01/20/2021] [Indexed: 11/28/2022] Open
Abstract
White‐nose syndrome, a disease that is caused by the psychrophilic fungus Pseudogymnoascus destructans, has threatened several North America bat species with extinction. Recent studies have shown that East Asian bats are infected with P. destructans but show greatly reduced infections. While several factors have been found to contribute to these reduced infections, the role of specific microbes in limiting P. destructans growth remains unexplored. We isolated three bacterial strains with the ability to inhibit P. destructans, namely, Pseudomonas yamanorum GZD14026, Pseudomonas brenneri XRD11711 and Pseudomonas fragi GZD14479, from bats in China. Pseudomonas yamanorum, with the highest inhibition score, was selected to extract antifungal active substance. Combining mass spectrometry (MS) and nuclear magnetic resonance (NMR) spectroscopy analyses, we identified the active compound inhibiting P. destructans as phenazine‐1‐carboxylic acid (PCA), and the minimal inhibitory concentration (MIC) was 50.12 μg ml−1. Whole genome sequencing also revealed the existence of PCA biosynthesis gene clusters. Gas chromatography‐mass spectrometry (GC‐MS) analysis identified volatile organic compounds. The results indicated that 10 ppm octanoic acid, 100 ppm 3‐tert‐butyl‐4‐hydroxyanisole (isoprenol) and 100 ppm 3‐methyl‐3‐buten‐1‐ol (BHA) inhibited the growth of P. destructans. These results support that bacteria may play a role in limiting the growth of P. destructans on bats.
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Affiliation(s)
- Zhongle Li
- College of Animal Science and Technology, Jilin Agricultural University, Changchun, 130018, China.,Jilin Provincial Key Laboratory of Animal Resource Conservation and Utilization, Northeast Normal University, 2555 Jingyue Street, Changchun, 130117, China
| | - Aoqiang Li
- Jilin Provincial Key Laboratory of Animal Resource Conservation and Utilization, Northeast Normal University, 2555 Jingyue Street, Changchun, 130117, China.,Key Laboratory of Vegetation Ecology, Ministry of Education, Changchun, 130024, China
| | - Joseph R Hoyt
- Department of Biological Sciences, Virginia Polytechnic Institute, Blacksburg, VA, 24060, USA
| | - Wentao Dai
- Jilin Provincial Key Laboratory of Animal Resource Conservation and Utilization, Northeast Normal University, 2555 Jingyue Street, Changchun, 130117, China
| | - Haixia Leng
- Jilin Provincial Key Laboratory of Animal Resource Conservation and Utilization, Northeast Normal University, 2555 Jingyue Street, Changchun, 130117, China
| | - Yanfei Li
- College of Chinese Medicine Materials, Jilin Agricultural University, Changchun, 130118, China
| | - Wei Li
- College of Chinese Medicine Materials, Jilin Agricultural University, Changchun, 130118, China
| | - Sen Liu
- Institute of Resources and Environment, Henan Polytechnic University, Jiaozuo, 454000, China
| | - Longru Jin
- Jilin Provincial Key Laboratory of Animal Resource Conservation and Utilization, Northeast Normal University, 2555 Jingyue Street, Changchun, 130117, China
| | - Keping Sun
- Jilin Provincial Key Laboratory of Animal Resource Conservation and Utilization, Northeast Normal University, 2555 Jingyue Street, Changchun, 130117, China.,Key Laboratory of Vegetation Ecology, Ministry of Education, Changchun, 130024, China
| | - Jiang Feng
- College of Animal Science and Technology, Jilin Agricultural University, Changchun, 130018, China.,Jilin Provincial Key Laboratory of Animal Resource Conservation and Utilization, Northeast Normal University, 2555 Jingyue Street, Changchun, 130117, China
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George J, Aras S, Kabir MN, Wadood S, Chowdhury S, Fouladkhah AC. Sensitivity of Planktonic Cells of Staphylococcus aureus to Elevated Hydrostatic Pressure as Affected by Mild Heat, Carvacrol, Nisin, and Caprylic Acid. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2020; 17:ijerph17197033. [PMID: 32993008 PMCID: PMC7579652 DOI: 10.3390/ijerph17197033] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/29/2020] [Revised: 09/15/2020] [Accepted: 09/23/2020] [Indexed: 11/30/2022]
Abstract
Current study investigated effects of elevated hydrostatic pressure exposure in the presence of mild heat and natural antimicrobials against Staphylococcus aureus. Hydrostatic pressure of 350 to 550 MPa with nisin (5000 IU/mL), carvacrol, or caprylic acid (0.5% v/v) were applied for the reduction in four-strain mixture of S. aureus in HEPES buffer at 4 and 40 °C for up to 7 min. Results were statistically analyzed by ANOVA and D-values were additionally calculated using best-fitted linear model. Prior to exposure to treatments at 4 °C, counts of the pathogen were 7.95 ± 0.4 log CFU/mL and were reduced (p < 0.05) to 6.44 ± 0.3 log CFU/mL after 7 min of treatment at 450 MPa. D-value associated with this treatment was 5.34 min (R2 = 0.72). At 40 °C, counts were 8.21 ± 0.7 and 5.77 ± 0.3 log CFU/mL before and after the 7-min treatments, respectively. D-value associated with 40 °C treatment was 3.30 min (R2 = 0.62). Application of the antimicrobials provided additional pathogen reduction augmentation for treatments < 5 min. The results of the current study could be incorporated for meeting regulatory requirements such as Food Code, HACCP, and Preventive Control for Human Food of Food Safety Modernization Act for assuring microbiological safety of products against this prevalent pathogen of public health concern.
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Affiliation(s)
- Jyothi George
- Public Health Microbiology Laboratory, Tennessee State University, Nashville, TN 37209, USA; (J.G.); (S.A.); (M.N.K.); (S.W.); (S.C.)
- Department of Biological Sciences, Tennessee State University, Nashville, TN 37209, USA
| | - Sadiye Aras
- Public Health Microbiology Laboratory, Tennessee State University, Nashville, TN 37209, USA; (J.G.); (S.A.); (M.N.K.); (S.W.); (S.C.)
- Department of Biological Sciences, Tennessee State University, Nashville, TN 37209, USA
| | - Md Niamul Kabir
- Public Health Microbiology Laboratory, Tennessee State University, Nashville, TN 37209, USA; (J.G.); (S.A.); (M.N.K.); (S.W.); (S.C.)
| | - Sabrina Wadood
- Public Health Microbiology Laboratory, Tennessee State University, Nashville, TN 37209, USA; (J.G.); (S.A.); (M.N.K.); (S.W.); (S.C.)
| | - Shahid Chowdhury
- Public Health Microbiology Laboratory, Tennessee State University, Nashville, TN 37209, USA; (J.G.); (S.A.); (M.N.K.); (S.W.); (S.C.)
| | - Aliyar Cyrus Fouladkhah
- Public Health Microbiology Laboratory, Tennessee State University, Nashville, TN 37209, USA; (J.G.); (S.A.); (M.N.K.); (S.W.); (S.C.)
- Cooperative Extension Program, Tennessee State University, Nashville, TN 37209, USA
- Correspondence: ; Tel.: +1-970-690-7392
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Zhang S, Xiong J, Lou W, Ning Z, Zhang D, Yang J. Inhibition of Cronobacter sakazakii in reconstituted infant formula using triglycerol monolaurate and its effect on the sensory properties of infant formula. Int J Food Microbiol 2020; 320:108518. [DOI: 10.1016/j.ijfoodmicro.2020.108518] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2019] [Revised: 01/05/2020] [Accepted: 01/09/2020] [Indexed: 11/24/2022]
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8
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Zhang H, Dolan HL, Ding Q, Wang S, Tikekar RV. Antimicrobial action of octanoic acid against Escherichia coli O157:H7 during washing of baby spinach and grape tomatoes. Food Res Int 2019; 125:108523. [PMID: 31554067 DOI: 10.1016/j.foodres.2019.108523] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2019] [Revised: 06/14/2019] [Accepted: 06/21/2019] [Indexed: 01/04/2023]
Abstract
We investigated the antimicrobial efficacy of octanoic acid (OA) against Escherichia coli O157:H7 inoculated on the surface of baby spinach and grape tomatoes during simulated washing processes. 3 mM OA at 45 °C achieved >6 log CFU/g reduction from the surface of tomatoes within 2 min. However, washing baby spinach with 6 mM OA at 5 °C resulted in <1 log CFU/g reduction, highlighting the role of surface properties in inactivation efficacy. OA significantly (p < 0.05) reduced the risk of cross-contamination during washing of spinach as well as tomatoes. Also, total mold and yeast population on surface of spinach was significantly reduced immediately after OA wash and inhibited during following 14 days. Baby spinach and grape tomatoes washed with OA did not cause significant (p > 0.05) difference in color compared to the control and no residual OA was detected in most cases following rinsing of produce in water. OA at the concentrations above 2 mM and temperature higher than 25 °C induced severe membrane damage along with release of ATP and other intracellular constituents resulting in bacterial death. OA can be an attractive natural decontamination agent for washing fresh produce.
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Affiliation(s)
- Hongchao Zhang
- Department of Nutrition and Food Science, University of Maryland, College Park, MD 20770, United States
| | - Heather Leigh Dolan
- Department of Nutrition and Food Science, University of Maryland, College Park, MD 20770, United States
| | - Qiao Ding
- Department of Nutrition and Food Science, University of Maryland, College Park, MD 20770, United States
| | - Siyuan Wang
- Department of Nutrition and Food Science, University of Maryland, College Park, MD 20770, United States
| | - Rohan V Tikekar
- Department of Nutrition and Food Science, University of Maryland, College Park, MD 20770, United States.
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Felicioli A, Cilia G, Mancini S, Turchi B, Galaverna G, Cirlini M, Cerri D, Fratini F. In vitro antibacterial activity and volatile characterisation of organic Apis mellifera ligustica (Spinola, 1906) beeswax ethanol extracts. FOOD BIOSCI 2019. [DOI: 10.1016/j.fbio.2019.04.004] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
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10
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Kabir MN, Aras S, Allison A, Adhikari J, Chowdhury S, Fouladkhah A. Interactions of Carvacrol, Caprylic Acid, Habituation, and Mild Heat for Pressure-Based Inactivation of O157 and Non-O157 Serogroups of Shiga Toxin-Producing Escherichia coli in Acidic Environment. Microorganisms 2019; 7:microorganisms7050145. [PMID: 31126074 PMCID: PMC6560415 DOI: 10.3390/microorganisms7050145] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2019] [Revised: 05/20/2019] [Accepted: 05/21/2019] [Indexed: 11/16/2022] Open
Abstract
The current study investigated synergism of elevated hydrostatic pressure, habituation, mild heat, and antimicrobials for inactivation of O157 and non-O157 serogroups of Shiga toxin-producing Escherichia coli. Various times at a pressure intensity level of 450 MPa were investigated at 4 and 45 °C with and without carvacrol, and caprylic acid before and after three-day aerobic habituation in blueberry juice. Experiments were conducted in three biologically independent repetitions each consist of two replications and were statistically analyzed as a randomized complete block design study using ANOVA followed by Tukey- and Dunnett’s-adjusted mean separations. Under the condition of this experiment, habituation of the microbial pathogen played an influential (p < 0.05) role on inactivation rate of the pathogen. As an example, O157 and non-O157 serogroups were reduced (p < 0.05) by 1.4 and 1.6 Log CFU/mL after a 450 MPa treatment at 4 °C for seven min, respectively, before habituation. The corresponding log reductions (p < 0.05) after three-day aerobic habituation were: 2.6, and 3.3, respectively at 4 °C. Carvacrol and caprylic acid addition both augmented the pressure-based decontamination efficacy. As an example, Escherichia coli O157 were reduced (p < 0.05) by 2.6 and 4.2 log CFU/mL after a seven-min treatment at 450 MPa without, and with presence of 0.5% carvacrol, respectively, at 4 °C.
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Affiliation(s)
- Md Niamul Kabir
- Public Health Microbiology Laboratory, Tennessee State University, Nashville, TN 37209, USA.
| | - Sadiye Aras
- Public Health Microbiology Laboratory, Tennessee State University, Nashville, TN 37209, USA.
| | - Abimbola Allison
- Public Health Microbiology Laboratory, Tennessee State University, Nashville, TN 37209, USA.
| | - Jayashan Adhikari
- Public Health Microbiology Laboratory, Tennessee State University, Nashville, TN 37209, USA.
| | - Shahid Chowdhury
- Public Health Microbiology Laboratory, Tennessee State University, Nashville, TN 37209, USA.
| | - Aliyar Fouladkhah
- Public Health Microbiology Laboratory, Tennessee State University, Nashville, TN 37209, USA.
- Cooperative Extension Program, Tennessee State University, Nashville, TN 37209, USA.
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11
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Li Y. The application of caprylic acid in downstream processing of monoclonal antibodies. Protein Expr Purif 2019; 153:92-96. [DOI: 10.1016/j.pep.2018.09.003] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2018] [Accepted: 09/07/2018] [Indexed: 10/28/2022]
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12
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Wang J, Ma M, Yang J, Chen L, Yu P, Wang J, Gong D, Deng S, Wen X, Zeng Z. In Vitro Antibacterial Activity and Mechanism of Monocaprylin against Escherichia coli and Staphylococcus aureus. J Food Prot 2018; 81:1988-1996. [PMID: 30461297 DOI: 10.4315/0362-028x.jfp-18-248] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Abstract
In the present study, the antibacterial activity of monocaprylin in comparison with sodium benzoate and potassium sorbate against Staphylococcus aureus and Escherichia coli was assessed by measuring MIC, MBC, effect of pH on MIC, and incubation temperature on bactericidal efficacy. Results showed that monocaprylin exhibited an excellent antibacterial activity against both strains, with the lowest MIC and MBC of 1.28 mg/mL. A MIC of monocaprylin remained unchanged despite the pH values of culture medium, ranging from 5 to 9, unlike that of potassium sorbate or sodium benzoate. Furthermore, monocaprylin at MBC effectively reduced the population of E. coli and S. aureus by >5.5 log CFU/mL at 25°C within 6 h and decreased E. coli by approximately 5.0 log CFU/mL and S. aureus by 2.9 log CFU/mL at 12 h. The underlying mechanism of monocaprylin was then investigated by measuring β-galactosidase activity, membrane potential, release of cellular contents, scanning electron microscopy, and transmission electron microscopy observations. Results indicated that monocaprylin killed E. coli by the rapid change in permeability and integrity of cell membrane, leading to decline of membrane potential, leakage of nucleic acids and proteins, and ultimately cell membrane disintegration and lysis. On the other hand, monocaprylin might exert its antibacterial activity against S. aureus mainly by diffusing across the cell wall, collapsing the cell membrane, and disturbing the order of intracellular contents. These findings indicated that monocaprylin had better antibacterial ability compared with traditional synthetic preservatives and might be a potential antibacterial additive independent of pH.
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Affiliation(s)
- Jianyu Wang
- 1 State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, People's Republic of China (ORCID: https://orcid.org/0000-0001-7762-4872 [Z.Z.]).,2 Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, People's Republic of China.,3 School of Resource and Environmental and Chemical Engineering, Nanchang University, Nanchang 330031, People's Republic of China
| | - Maomao Ma
- 1 State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, People's Republic of China (ORCID: https://orcid.org/0000-0001-7762-4872 [Z.Z.]).,2 Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, People's Republic of China.,4 School of Food Science and Technology, Nanchang University, Nanchang 330031, People's Republic of China
| | - Jun Yang
- 1 State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, People's Republic of China (ORCID: https://orcid.org/0000-0001-7762-4872 [Z.Z.]).,2 Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, People's Republic of China.,4 School of Food Science and Technology, Nanchang University, Nanchang 330031, People's Republic of China
| | - Long Chen
- 1 State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, People's Republic of China (ORCID: https://orcid.org/0000-0001-7762-4872 [Z.Z.]).,2 Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, People's Republic of China.,4 School of Food Science and Technology, Nanchang University, Nanchang 330031, People's Republic of China
| | - Ping Yu
- 1 State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, People's Republic of China (ORCID: https://orcid.org/0000-0001-7762-4872 [Z.Z.]).,2 Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, People's Republic of China.,3 School of Resource and Environmental and Chemical Engineering, Nanchang University, Nanchang 330031, People's Republic of China
| | - Jun Wang
- 3 School of Resource and Environmental and Chemical Engineering, Nanchang University, Nanchang 330031, People's Republic of China
| | - Deming Gong
- 1 State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, People's Republic of China (ORCID: https://orcid.org/0000-0001-7762-4872 [Z.Z.]).,2 Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, People's Republic of China.,5 New Zealand Institute of Natural Medicine Research, 8 Ha Crescent, Auckland 2104, New Zealand
| | - Shuguang Deng
- 2 Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, People's Republic of China.,3 School of Resource and Environmental and Chemical Engineering, Nanchang University, Nanchang 330031, People's Republic of China.,6 School for Engineering of Matter, Transport and Energy, Arizona State University, Tempe, Arizona 85284, USA
| | - Xuefang Wen
- 1 State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, People's Republic of China (ORCID: https://orcid.org/0000-0001-7762-4872 [Z.Z.]).,2 Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, People's Republic of China.,3 School of Resource and Environmental and Chemical Engineering, Nanchang University, Nanchang 330031, People's Republic of China
| | - Zheling Zeng
- 1 State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, People's Republic of China (ORCID: https://orcid.org/0000-0001-7762-4872 [Z.Z.]).,2 Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, People's Republic of China.,3 School of Resource and Environmental and Chemical Engineering, Nanchang University, Nanchang 330031, People's Republic of China
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13
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Yoon BK, Jackman JA, Valle-González ER, Cho NJ. Antibacterial Free Fatty Acids and Monoglycerides: Biological Activities, Experimental Testing, and Therapeutic Applications. Int J Mol Sci 2018. [PMID: 29642500 DOI: 10.3390/ijms19041114.pmid:29642500;pmcid:pmc5979495] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/11/2023] Open
Abstract
Antimicrobial lipids such as fatty acids and monoglycerides are promising antibacterial agents that destabilize bacterial cell membranes, causing a wide range of direct and indirect inhibitory effects. The goal of this review is to introduce the latest experimental approaches for characterizing how antimicrobial lipids destabilize phospholipid membranes within the broader scope of introducing current knowledge about the biological activities of antimicrobial lipids, testing strategies, and applications for treating bacterial infections. To this end, a general background on antimicrobial lipids, including structural classification, is provided along with a detailed description of their targeting spectrum and currently understood antibacterial mechanisms. Building on this knowledge, different experimental approaches to characterize antimicrobial lipids are presented, including cell-based biological and model membrane-based biophysical measurement techniques. Particular emphasis is placed on drawing out how biological and biophysical approaches complement one another and can yield mechanistic insights into how the physicochemical properties of antimicrobial lipids influence molecular self-assembly and concentration-dependent interactions with model phospholipid and bacterial cell membranes. Examples of possible therapeutic applications are briefly introduced to highlight the potential significance of antimicrobial lipids for human health and medicine, and to motivate the importance of employing orthogonal measurement strategies to characterize the activity profile of antimicrobial lipids.
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Affiliation(s)
- Bo Kyeong Yoon
- School of Materials Science and Engineering and Centre for Biomimetic Sensor Science, Nanyang Technological University, 50 Nanyang Drive, Singapore 637553, Singapore.
| | - Joshua A Jackman
- School of Materials Science and Engineering and Centre for Biomimetic Sensor Science, Nanyang Technological University, 50 Nanyang Drive, Singapore 637553, Singapore.
- Division of Gastroenterology and Hepatology, Department of Medicine, Stanford University School of Medicine, Stanford, CA 94305, USA.
| | - Elba R Valle-González
- School of Materials Science and Engineering and Centre for Biomimetic Sensor Science, Nanyang Technological University, 50 Nanyang Drive, Singapore 637553, Singapore.
| | - Nam-Joon Cho
- School of Materials Science and Engineering and Centre for Biomimetic Sensor Science, Nanyang Technological University, 50 Nanyang Drive, Singapore 637553, Singapore.
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14
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Yoon BK, Jackman JA, Valle-González ER, Cho NJ. Antibacterial Free Fatty Acids and Monoglycerides: Biological Activities, Experimental Testing, and Therapeutic Applications. Int J Mol Sci 2018; 19:E1114. [PMID: 29642500 PMCID: PMC5979495 DOI: 10.3390/ijms19041114] [Citation(s) in RCA: 252] [Impact Index Per Article: 42.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2018] [Revised: 04/05/2018] [Accepted: 04/05/2018] [Indexed: 02/06/2023] Open
Abstract
Antimicrobial lipids such as fatty acids and monoglycerides are promising antibacterial agents that destabilize bacterial cell membranes, causing a wide range of direct and indirect inhibitory effects. The goal of this review is to introduce the latest experimental approaches for characterizing how antimicrobial lipids destabilize phospholipid membranes within the broader scope of introducing current knowledge about the biological activities of antimicrobial lipids, testing strategies, and applications for treating bacterial infections. To this end, a general background on antimicrobial lipids, including structural classification, is provided along with a detailed description of their targeting spectrum and currently understood antibacterial mechanisms. Building on this knowledge, different experimental approaches to characterize antimicrobial lipids are presented, including cell-based biological and model membrane-based biophysical measurement techniques. Particular emphasis is placed on drawing out how biological and biophysical approaches complement one another and can yield mechanistic insights into how the physicochemical properties of antimicrobial lipids influence molecular self-assembly and concentration-dependent interactions with model phospholipid and bacterial cell membranes. Examples of possible therapeutic applications are briefly introduced to highlight the potential significance of antimicrobial lipids for human health and medicine, and to motivate the importance of employing orthogonal measurement strategies to characterize the activity profile of antimicrobial lipids.
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Affiliation(s)
- Bo Kyeong Yoon
- School of Materials Science and Engineering and Centre for Biomimetic Sensor Science, Nanyang Technological University, 50 Nanyang Drive, Singapore 637553, Singapore.
| | - Joshua A Jackman
- School of Materials Science and Engineering and Centre for Biomimetic Sensor Science, Nanyang Technological University, 50 Nanyang Drive, Singapore 637553, Singapore.
- Division of Gastroenterology and Hepatology, Department of Medicine, Stanford University School of Medicine, Stanford, CA 94305, USA.
| | - Elba R Valle-González
- School of Materials Science and Engineering and Centre for Biomimetic Sensor Science, Nanyang Technological University, 50 Nanyang Drive, Singapore 637553, Singapore.
| | - Nam-Joon Cho
- School of Materials Science and Engineering and Centre for Biomimetic Sensor Science, Nanyang Technological University, 50 Nanyang Drive, Singapore 637553, Singapore.
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15
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Kozak SM, Brown SRB, Bobak Y, D'Amico DJ. Control of Listeria monocytogenes in whole milk using antimicrobials applied individually and in combination. J Dairy Sci 2017; 101:1889-1900. [PMID: 29274970 DOI: 10.3168/jds.2017-13648] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2017] [Accepted: 10/31/2017] [Indexed: 01/28/2023]
Abstract
Dairy product recalls and dairy-related illnesses are often the result of contamination with Listeria monocytogenes, which can occur throughout the dairy production and supply chains. The use of antimicrobial compounds is one practical approach for controlling pathogen survival and growth in foods. The goal of this study was to use fluid milk as a model system to identify listeristatic or listericidal treatments that show promise for application in fluid milk and for further evaluation in other dairy products (e.g., cheese). Caprylic acid (CA), ε-polylysine (EPL), hydrogen peroxide, lauric arginate (LAE), and sodium caprylate (SC) were added individually or in combination to whole milk inoculated with L. monocytogenes at ˜4 log10 cfu/mL. Samples were stored at 7°C for 21 d, and L. monocytogenes counts were determined weekly. Inhibitory concentrations of LAE (800 mg/L) and EPL (100-400 mg/L), as well as SC and CA (3,200 mg/L each), were identified. The addition of EPL at 800 mg/L reduced L. monocytogenes counts by >3 log10 cfu/mL from initial inoculation levels after 21 d. Addition of hydrogen peroxide to milk reduced counts by >3 log10 cfu/mL from initial inoculation within 24 h (400 and 800 mg/L) or by d 7 (200 mg/L). Although the combinatory treatments of EPL + CA, EPL + LAE, and LAE + SC were characterized as indifferent, EPL + SC worked synergistically to reduce L. monocytogenes populations in milk over 21 d. Overall, these data identify potential antimicrobial treatments to control L. monocytogenes in milk and serve as a foundation for the continued development of antimicrobial controls for L. monocytogenes in dairy products.
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Affiliation(s)
- Sarah M Kozak
- Department of Animal Science, Cell Biology, University of Connecticut, Storrs 06269
| | - Stephanie R B Brown
- Department of Animal Science, Cell Biology, University of Connecticut, Storrs 06269
| | - Yustyna Bobak
- Department of Molecular and Cell Biology, University of Connecticut, Storrs 06269
| | - Dennis J D'Amico
- Department of Animal Science, Cell Biology, University of Connecticut, Storrs 06269.
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16
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Reid R, Bolton D, Tiuftin AA, Kerry JP, Fanning S, Whyte P. Controlling Blown Pack Spoilage Using Anti-Microbial Packaging. Foods 2017; 6:E67. [PMID: 28805679 PMCID: PMC5575642 DOI: 10.3390/foods6080067] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2017] [Revised: 08/09/2017] [Accepted: 08/10/2017] [Indexed: 11/16/2022] Open
Abstract
Active (anti-microbial) packaging was prepared using three different formulations; Auranta FV; Inbac-MDA and sodium octanoate at two concentrations (2.5 and 3.5 times their minimum inhibitory concentration (MIC, the lowest concentration that will inhibit the visible growth of the organisms) against Clostridium estertheticum, DSMZ 8809). Inoculated beef samples were packaged using the active packaging and monitored for 100 days storage at 2 °C for blown pack spoilage. The time to the onset of blown pack spoilage was significantly (p < 0.01) increased using Auranta FV and sodium octanoate (caprylic acid sodium salt) at both concentrations. Moreover, sodium octanoate packs had significantly (p < 0.01) delayed blown pack spoilage as compared to Auranta FV. It was therefore concluded that Auranta FV or sodium octanoate, incorporated into the packaging materials used for vacuum packaged beef, would inhibit blown pack spoilage and in the case of the latter, well beyond the 42 days storage period currently required for beef primals.
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Affiliation(s)
- Rachael Reid
- Food Safety Department, Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland.
| | - Declan Bolton
- Food Safety Department, Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland.
| | - Andrey A Tiuftin
- Food Packaging Group, School of Food & Nutritional Sciences, University College Cork, College Road, Cork, Ireland.
| | - Joe P Kerry
- Food Packaging Group, School of Food & Nutritional Sciences, University College Cork, College Road, Cork, Ireland.
| | - Séamus Fanning
- School of Public Health, University College Dublin, Belfield, Dublin 4, Ireland.
| | - Paul Whyte
- School of Public Health, University College Dublin, Belfield, Dublin 4, Ireland.
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17
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Abstract
The basic raw materials for the production of processed cheese are natural cheese which is treated by heat with the addition of emulsifying salts. From a point of view of the melting temperatures used (and the pH-value of the product), the course of processed cheese production can be considered "pasteurisation of cheese." During the melting process, the majority of vegetative forms of microorganisms, including bacteria of the family Enterobacteriaceae, are inactivated. The melting temperatures are not sufficient to kill the endospores, which survive the process but are often weakened. From a microbiological point of view, the biggest contamination problem of processed cheese is caused by gram-positive spore-forming rod-shaped bacteria of the genera Bacillus, Geobacillus, and Clostridium. Other factors affecting the shelf-life and quality of processed cheese are mainly the microbiological quality of the raw materials used, strict hygienic conditions during the manufacturing process as well as the type of packaging materials and storage conditions. The quality of processed cheese is not only dependent on the ingredients used but also on other parameters such as the value of water activity of the processed cheese, its pH-value, the presence of salts and emulsifying salts and the amount of fat in the product.
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Affiliation(s)
- Leona Buňková
- a Department of Environmental Protection Engineering , Faculty of Technology, Tomas Bata University in Zlín , Zlín , Czech Republic
| | - František Buňka
- b Department of Food Technology , Faculty of Technology, Tomas Bata University in Zlín , Zlín , Czech Republic
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18
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Effect of chitosan-carvacrol coating on the quality of Pacific white shrimp during iced storage as affected by caprylic acid. Int J Biol Macromol 2017; 106:123-129. [PMID: 28778523 DOI: 10.1016/j.ijbiomac.2017.07.180] [Citation(s) in RCA: 39] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2017] [Revised: 07/30/2017] [Accepted: 07/31/2017] [Indexed: 11/23/2022]
Abstract
This study aimed to investigate the effect of chitosan-carvacrol coating with or without caprylic acid (CAP) on the quality of Pacific white shrimp (Litopenaeus vannamei) during 10days of iced storage. The result showed that chitosan-carvacrol coating significantly inhibited the increase in total aerobic plate count (TPC), pH and total volatile basic nitrogen content (TVB-N) of shrimp in comparison with the control. Chitosan-carvacrol coating also delayed the melanosis formation and changes of ΔE values, and improved the texture and sensory properties of shrimp. Moreover, incorporation of CAP potentiated the efficacy of chitosan-carvacrol coating in retarding the increase of TPC and TVB-N. Incorporation of CAP into chitosan-carvacrol coating also enabled the texture characteristics of shrimp to be retained greater degrees. These results suggested that chitosan-carvacrol coating may be promising to be used as active packaging for extending the shelf life, and incorporation of CAP may enhance the efficacy of the coating.
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19
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Lourenço A, Kamnetz MB, Gadotti C, Diez-Gonzalez F. Antimicrobial treatments to control Listeria monocytogenes in queso fresco. Food Microbiol 2017; 64:47-55. [DOI: 10.1016/j.fm.2016.12.014] [Citation(s) in RCA: 31] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2016] [Revised: 12/21/2016] [Accepted: 12/23/2016] [Indexed: 11/30/2022]
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20
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Glyceryl trinitrate and caprylic acid for the mitigation of the Desulfovibrio vulgaris biofilm on C1018 carbon steel. World J Microbiol Biotechnol 2016; 32:23. [PMID: 26745983 DOI: 10.1007/s11274-015-1968-1] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2015] [Accepted: 11/19/2015] [Indexed: 10/22/2022]
Abstract
Microbiologically influenced corrosion (MIC), also known as biocorrosion, is caused by corrosive biofilms. MIC is a growing problem, especially in the oil and gas industry. Among various corrosive microbes, sulfate reducing bacteria (SRB) are often the leading culprit. Biofilm mitigation is the key to MIC mitigation. Biocide applications against biofilms promote resistance over time. Thus, it is imperative to develop new biodegradable and cost-effective biocides for large-scale field applications. Using the corrosive Desulfovibrio vulgaris (an SRB) biofilm as a model biofilm, this work demonstrated that a cocktail of glyceryl trinitrate (GTN) and caprylic acid (CA) was very effective for biofilm prevention and mitigation of established biofilms on C1018 carbon steel coupons. The most probable number sessile cell count data and confocal laser scanning microscope biofilm images proved that the biocide cocktail of 25 ppm (w/w) GTN + 0.1% (w/w) CA successfully prevented the D. vulgaris biofilm establishment on C1018 carbon steel coupons while 100 ppm GTN + 0.1% CA effectively mitigated pre-established D. vulgaris biofilms on C1018 carbon steel coupons. In both cases, the cocktails were able to reduce the sessile cell count from 10(6) cells/cm(2) to an undetectable level.
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21
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Ruiz-Rico M, Fuentes C, Pérez-Esteve É, Jiménez-Belenguer AI, Quiles A, Marcos MD, Martínez-Máñez R, Barat JM. Bactericidal activity of caprylic acid entrapped in mesoporous silica nanoparticles. Food Control 2015. [DOI: 10.1016/j.foodcont.2015.03.016] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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22
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Patel J, Keelara S, Kumar V. Reduction of E
scherichia coli
O157:H7 and S
almonella
on Fresh-Cut Produce by Caprylic Acid. J FOOD PROCESS PRES 2015. [DOI: 10.1111/jfpp.12468] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Jitendra Patel
- Environmental Microbial and Food Safety Laboratory; Beltsville Agricultural Research Center (BARC); United States Department of Agriculture-Agricultural Research Service (USDA-ARS); 10300 Baltimore Avenue Bldg. 201 BARC-East Beltsville MD 20705
| | - Shivaramu Keelara
- Department of Nutrition and Food Science; University of Maryland; College Park MD
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23
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Kim S, Rhee M. Predictive model and optimization of a combined treatment of caprylic acid and citric acid for the reduction of Escherichia coli O157:H7 using the response surface methodology. Int J Food Microbiol 2015; 197:9-14. [DOI: 10.1016/j.ijfoodmicro.2014.12.006] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2013] [Revised: 10/04/2014] [Accepted: 12/07/2014] [Indexed: 11/29/2022]
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24
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Kim SA, Rhee MS. Synergistic antimicrobial activity of caprylic acid in combination with citric acid against both Escherichia coli O157:H7 and indigenous microflora in carrot juice. Food Microbiol 2015; 49:166-72. [PMID: 25846927 DOI: 10.1016/j.fm.2015.02.009] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2013] [Revised: 02/06/2015] [Accepted: 02/09/2015] [Indexed: 10/24/2022]
Abstract
The identification of novel, effective, and non-thermal decontamination methods is imperative for the preservation of unpasteurized and fresh vegetable juices. The aim of this study was to examine the bactericidal effects of caprylic acid + citric acid against the virulent pathogen Escherichia coli O157:H7 and the endogenous microflora in unpasteurized fresh carrot juice. Carrot juice was treated with either caprylic acid, citric acid, or a combination of caprylic acid + citric acid at mild heating temperature (45 °C or 50 °C). The color of the treated carrot juice as well as microbial survival was examined over time. Combined treatment was more effective than individual treatment in terms of both color and microbial survival. Caprylic acid + citric acid treatment (each at 5.0 mM) at 50 °C for 5 min resulted in 7.46 and 3.07 log CFU/ml reductions in the E. coli O157:H7 and endogenous microflora populations, respectively. By contrast, there was no apparent reduction in either population following individual treatment. A validation assay using a low-density E. coli O157:H7 inoculum (3.31 log CFU/ml) showed that combined treatment with caprylic acid (5.0 mM) + citric acid (2.5 mM) at 50 °C for >5 min or with caprylic acid + citric acid (both at 5.0 mM) at either 45 °C or 50 °C for >5 min completely destroyed the bacteria. Combined treatment also increased the redness of the juice, which is a perceived indication of quality. Taken together, these results indicate that combined treatment with low concentrations of caprylic acid and citric acid, which are of biotic origin, can eliminate microorganisms from unpasteurized carrot juice.
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Affiliation(s)
- S A Kim
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul 136-713, Republic of Korea
| | - M S Rhee
- Department of Food Bioscience and Technology, College of Life-Sciences and Biotechnology, Korea University, Seoul 136-713, Republic of Korea.
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25
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Evaluation of Gellan Gum Film Containing Virgin Coconut Oil for Transparent Dressing Materials. ACTA ACUST UNITED AC 2014. [DOI: 10.1155/2014/351248] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
We examined the potential of virgin coconut oil (VCO) incorporated in gellan gum (GG) films as a dressing material. Pure GG film is extremely brittle and inclusion of 0.3% (w/w) VCO in the GG film (GG-VCO3) improved the toughness (T≈0.67±0.33 J g−1) of the composite films. Swelling properties and water vapor transmission rates of GG-VCO composite films decreased, whereas thermal behavior values increased upon the addition of higher concentrations of VCO. Cell studies exhibit that the VCO is noncytotoxic to human skin fibroblast cells (CRL2522) with limited cell growth observed on GG-VCO3 films at 1,650 cells/well after incubation for 72 h which could be due to hydrophobic influence of the material surface. The qualitative and in vitro quantitative antibacterial results revealed that VCO does not possess strong bacterial resistance against all four tested bacteria, that is, two Gram-positive (Staphylococcus aureus and Staphylococcus epidermidis) and two Gram-negative bacteria (Pseudomonas aeruginosa and Proteus mirabilis).
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26
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Miao Y, Chen C, Ma Q, Wang Y, Zhang X, Guo F, Li W, Yong B. Effects of Soaking with Natural Additives in Combinations with Vacuum or Modified Atmosphere Packaging on Microbial Populations and Shelf Life of Fresh Truffles (ChineseTuber Indicum). J Food Sci 2014; 79:M2040-7. [DOI: 10.1111/1750-3841.12651] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2014] [Accepted: 06/18/2014] [Indexed: 11/28/2022]
Affiliation(s)
- Yuzhi Miao
- College of Life Sciences; Sichuan Normal Univ; Chengdu 610101 P.R. China
| | - Cuiping Chen
- College of Resource and Environment; Sichuan Agricultural Univ; Chengdu 611130 P.R. China
| | - Qinqin Ma
- College of Life Sciences; Sichuan Normal Univ; Chengdu 610101 P.R. China
| | - Yiding Wang
- College of Life Sciences; Sichuan Normal Univ; Chengdu 610101 P.R. China
| | - Xiaoyu Zhang
- College of Life Sciences; Sichuan Normal Univ; Chengdu 610101 P.R. China
| | - Fanglan Guo
- College of Life Sciences; Sichuan Normal Univ; Chengdu 610101 P.R. China
| | - Wei Li
- College of Life Sciences; Sichuan Normal Univ; Chengdu 610101 P.R. China
| | - Bin Yong
- College of Life Sciences; Sichuan Normal Univ; Chengdu 610101 P.R. China
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27
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Hauerlandová I, Lorencová E, Buňka F, Navrátil J, Janečková K, Buňková L. The influence of fat and monoacylglycerols on growth of spore-forming bacteria in processed cheese. Int J Food Microbiol 2014; 182-183:37-43. [PMID: 24859188 DOI: 10.1016/j.ijfoodmicro.2014.04.027] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2013] [Revised: 04/25/2014] [Accepted: 04/27/2014] [Indexed: 10/25/2022]
Abstract
Highly undesirable microbial contaminants of processed cheese are endospore-forming bacteria of the genera Bacillus and Clostridium. Survival of Bacillus subtilis, B. cereus, Clostridium butyricum and C. sporogenes was examined in model processed cheese samples supplemented with monoacylglycerols. In processed cheese samples, monoacylglycerols of undecanoic, undecenoic, lauric and adamantane-1-carboxylic acid at concentration of 0.15% w/w prevented the growth and multiplication of both Bacillus species throughout the storage period. The two species of Clostridium were less affected by monoacylglycerols in processed cheese samples and only partial inhibition was observed. The effect of milk fat content on microbial survival in processed cheese was also evaluated. The growth of Bacillus sp. was affected by the fat level of processed cheese while population levels of Clostridium sp. did not differ in processed cheese samples with 30, 40 and 50% fat in dry matter.
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Affiliation(s)
- Iva Hauerlandová
- Department of Fat, Tenside and Cosmetics Technology, Faculty of Technology, Tomas Bata University in Zlín, nám. T. G. Masaryka 275, 76272 Zlín, Czech Republic
| | - Eva Lorencová
- Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlín, nám. T. G. Masaryka 275, 76272 Zlín, Czech Republic
| | - František Buňka
- Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlín, nám. T. G. Masaryka 275, 76272 Zlín, Czech Republic
| | - Jan Navrátil
- Department of Fat, Tenside and Cosmetics Technology, Faculty of Technology, Tomas Bata University in Zlín, nám. T. G. Masaryka 275, 76272 Zlín, Czech Republic
| | - Kristýna Janečková
- Department of Fat, Tenside and Cosmetics Technology, Faculty of Technology, Tomas Bata University in Zlín, nám. T. G. Masaryka 275, 76272 Zlín, Czech Republic
| | - Leona Buňková
- Department of Environmental Protection Engineering, Faculty of Technology, Tomas Bata University in Zlín, nám. T. G. Masaryka 275, 76272 Zlín, Czech Republic.
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28
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Hulankova R, Borilova G, Steinhauserova I. Combined antimicrobial effect of oregano essential oil and caprylic acid in minced beef. Meat Sci 2013; 95:190-4. [DOI: 10.1016/j.meatsci.2013.05.003] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2012] [Revised: 04/30/2013] [Accepted: 05/03/2013] [Indexed: 10/26/2022]
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29
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Choi M, Kim S, Lee N, Rhee M. New decontamination method based on caprylic acid in combination with citric acid or vanillin for eliminating Cronobacter sakazakii and Salmonella enterica serovar Typhimurium in reconstituted infant formula. Int J Food Microbiol 2013; 166:499-507. [DOI: 10.1016/j.ijfoodmicro.2013.08.016] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2013] [Revised: 08/19/2013] [Accepted: 08/20/2013] [Indexed: 10/26/2022]
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30
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Osaili TM, Taani M, Al-Nabulsi AA, Attlee A, Odeh RA, Holley RA, Obaid RS. Survival of Escherichia coli
O157:H7 during the Manufacture and Storage of Fruit Yogurt. J Food Saf 2013. [DOI: 10.1111/jfs.12051] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Tareq M. Osaili
- Department of Nutrition and Food Technology; Jordan University of Science and Technology; Irbid 22110 Jordan
| | - Mahmoud Taani
- Department of Nutrition and Food Technology; Jordan University of Science and Technology; Irbid 22110 Jordan
| | - Anas A. Al-Nabulsi
- Department of Nutrition and Food Technology; Jordan University of Science and Technology; Irbid 22110 Jordan
| | - Amita Attlee
- Department of Clinical Nutrition and Dietetics; College of Health Sciences, University of Sharjah; Sharjah UAE
| | - Ra'ed Abu Odeh
- Department of Medical Laboratory Sciences; University of Sharjah; Sharjah UAE
| | - Richard A. Holley
- Department of Food Science; University of Manitoba; Winnipeg Manitoba Canada
| | - Reyad Shaker Obaid
- Department of Nutrition and Food Technology; Jordan University of Science and Technology; Irbid 22110 Jordan
- Department of Clinical Nutrition and Dietetics; College of Health Sciences, University of Sharjah; Sharjah UAE
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Doležálková I, Janiš R, Buňková L, Slobodian P, Vícha R. Preparation, Characterization and Antibacterial Activity of 1-Monoacylglycerol of Adamantane-1-Carboxylic Acid. J Food Biochem 2012. [DOI: 10.1111/jfbc.12005] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Iva Doležálková
- Department of Fat, Tenside and Cosmetic Technology; Faculty of Technology; Tomas Bata University in Zlin; Nám. T.G. Masaryka 275 762 72 Zlin Czech Republic
| | - Rahula Janiš
- Department of Fat, Tenside and Cosmetic Technology; Faculty of Technology; Tomas Bata University in Zlin; Nám. T.G. Masaryka 275 762 72 Zlin Czech Republic
| | - Leona Buňková
- Department of Fat, Tenside and Cosmetic Technology; Faculty of Technology; Tomas Bata University in Zlin; Nám. T.G. Masaryka 275 762 72 Zlin Czech Republic
| | - Petr Slobodian
- Polymer Centre; Faculty of Technology; Tomas Bata University in Zlin; Zlin Czech Republic
| | - Robert Vícha
- Department of Chemistry; Faculty of Technology; Tomas Bata University in Zlin; Zlin Czech Republic
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Moschonas G, Geornaras I, Stopforth JD, Wach D, Woerner DR, Belk KE, Smith GC, Sofos JN. Activity of caprylic acid, carvacrol, ε-polylysine and their combinations against Salmonella in not-ready-to-eat surface-browned, frozen, breaded chicken products. J Food Sci 2012; 77:M405-11. [PMID: 22670620 DOI: 10.1111/j.1750-3841.2012.02757.x] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Abstract
UNLABELLED Caprylic acid (CAA), carvacrol (CAR), ε-polylysine (POL), and their combinations were evaluated for reduction of Salmonella contamination in not-ready-to-eat surface-browned, frozen, breaded chicken products. Fresh chicken breast meat pieces (5 × 5 × 5 cm) were inoculated with Salmonella (7-strain mixture; 4-5 log CFU/g) and mixed with distilled water (control) or with CAA, CAR, and POL as single or combination treatments of 2 or 3 ingredients. Sodium chloride (1.2%) and sodium tripolyphosphate (0.3%) were added to all formulations, followed by grinding of the mixtures and forming into 9 × 5 × 3 cm portions. Sample surfaces were brushed with egg whites, coated with breadcrumbs, surface-browned in an oven (208 °C, 15 min), packaged, and stored at -20 °C (7 d). Total reductions of inoculated Salmonella in untreated (control) surface-browned, breaded products after frozen storage were 0.8 to 1.4 log CFU/g. In comparison, single treatments of CAA (0.25% to 1.0%), CAR (0.3% to 0.5%), and POL (0.125% to 1.0%) reduced counts by 2.9 to at least 4.5, 3.4 to at least 4.4, and 1.4 to 2.3 log CFU/g, respectively, depending on concentration. Pathogen counts of products treated with 2- or 3-ingredient combination treatments (0.03125% to 0.25% CAA, 0.0375% to 0.3% CAR, and/or 0.5% POL) were 0.4 to at least 3.3 log CFU/g lower (depending on treatment) than those of the untreated controls. The antimicrobial activity of 2-ingredient combinations comprised of 0.125% CAA, 0.15% CAR, or 0.5% POL was enhanced (P < 0.05) when applied as a 3-ingredient combination (that is, 0.125% CAA + 0.15% CAR + 0.5% POL). These data may be useful for the selection of antimicrobial treatments to reduce Salmonella contamination in not-ready-to-eat processed chicken products. PRACTICAL APPLICATION Findings from the study may be useful for the selection of suitable antimicrobials, concentrations, and combinations to reduce Salmonella contamination in not-ready-to-eat surface-browned, frozen, breaded chicken products.
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Affiliation(s)
- Galatios Moschonas
- Center for Meat Safety & Quality, Dept. of Animal Sciences, Colorado State Univ, Fort Collins, CO 80523-1171, USA
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Abstract
Monoglyceride esters of fatty acids occur naturally and encompass a broad spectrum of antimicrobial activity. Monocaprylate is generally regarded as safe (GRAS) and can function both as an emulsifier and as a preservative in food. However, knowledge about its mode of action is lacking. The aim of this study was therefore to elucidate the mechanism behind monocaprylate's antimicrobial effect. The cause of cell death in Escherichia coli, Staphylococcus xylosus, and Zygosaccharomyces bailii was investigated by examining monocaprylate's effect on cell structure, membrane integrity, and its interaction with model membranes. Changes in cell structure were visible by atomic force microscopy (AFM), and propidium iodide staining showed membrane disruption, indicating the membrane as a site of action. This indication was confirmed by measuring calcein leakage from membrane vesicles exposed to monocaprylate. AFM imaging of supported lipid bilayers visualized the integration of monocaprylate into the liquid disordered, and not the solid ordered, phase of the membrane. The integration of monocaprylate was confirmed by quartz crystal microbalance measurements, showing an abrupt increase in mass and hydration of the membrane after exposure to monocaprylate above a threshold concentration. We hypothesize that monocaprylate destabilizes membranes by increasing membrane fluidity and the number of phase boundary defects. The sensitivity of cells to monocaprylate will therefore depend on the lipid composition, fluidity, and curvature of the membrane.
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Valentin R, Alignan M, Giacinti G, Renaud FN, Raymond B, Mouloungui Z. Pure short-chain glycerol fatty acid esters and glycerylic cyclocarbonic fatty acid esters as surface active and antimicrobial coagels protecting surfaces by promoting superhydrophilicity. J Colloid Interface Sci 2012; 365:280-8. [DOI: 10.1016/j.jcis.2011.09.010] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2011] [Revised: 09/06/2011] [Accepted: 09/08/2011] [Indexed: 12/01/2022]
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Valipe SR, Nadeau JA, Annamali T, Venkitanarayanan K, Hoagland T. In vitro antimicrobial properties of caprylic acid, monocaprylin, and sodium caprylate against Dermatophilus congolensis. Am J Vet Res 2011; 72:331-5. [PMID: 21355735 DOI: 10.2460/ajvr.72.3.331] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
Abstract
OBJECTIVE To determine antimicrobial effects of caprylic acid and its derivatives, monocaprylin and sodium caprylate, on Dermatophilus congolensis and to determine effects of caprylic acid on the ultrastructure of D congolensis by use of transmission electron microscopy (TEM). SAMPLE 3 strains of D congolensis (33411, 33413, and 14639). PROCEDURES Strains of D congolensis were incubated separately under anaerobic conditions at 37°C for up to 48 hours in brain heart infusion (BHI) broth that was supplemented with various concentrations of caprylic acid (7.5, 12.5, 15, 17.5, or 20mM), monocaprylin (2.5, 5, 7.5, or 10mM), or sodium caprylate (15, 50, 60, 70, 100, or 120mM) or contained no antimicrobial treatment. After incubation, bacterial counts were determined by means of plating in triplicate on BHI-agar plates. Caprylic acid-treated or untreated D congolensis samples were embedded in epoxide resin for TEM; cross sections were examined for structural damage. RESULTS Minimum inhibitory concentrations of caprylic acid, monocaprylin, and sodium caprylate against D congolensis were 7.5, 2.5, and 15 mM, respectively. Minimum bactericidal concentrations of caprylic acid, monocaprylin, and sodium caprylate against D congolensis were 15, 5, and 70 mM, respectively. Examination via TEM revealed that a 15-mM concentration of caprylic acid disintegrated the plasma membrane of D congolensis. CONCLUSIONS AND CLINICAL RELEVANCE Results indicated that caprylic acid, monocaprylin, and sodium caprylate could potentially be used to treat D congolensis infections. However, in vivo studies should be undertaken to determine whether these compounds can be considered as treatment options.
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Affiliation(s)
- Satyender Rao Valipe
- Department of Animal Science, College of Agriculture and Natural Resources, University of Connecticut, Storrs, CT 06269, USA
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36
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Brandt AL, Castillo A, Harris KB, Keeton JT, Hardin MD, Taylor TM. Synergistic inhibition of Listeria monocytogenes in vitro through the combination of octanoic acid and acidic calcium sulfate. J Food Prot 2011; 74:122-5. [PMID: 21219773 DOI: 10.4315/0362-028x.jfp-10-316] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
It has been hypothesized that inhibition of foodborne pathogens can be enhanced by using antimicrobials in combination. A broth dilution assay was devised to determine whether inhibition of Listeria monocytogenes exposed to the combination of the fatty acid octanoic acid (OCT) and the organic acid-containing antimicrobial acidic calcium sulfate (ACS) was enhanced compared with the inhibition of the pathogen exposed to either antimicrobial applied singly. MICs for OCT and ACS were 25.00 μg/g and 1.56 ml/liter, respectively, for all strains of the pathogen tested. Fractional inhibitory concentrations (FICs) from the combination exposures were calculated for use in characterizing the antimicrobial interaction as antagonistic, additive indifferent, or synergistic with respect to L. monocytogenes inhibition. Combining OCT and ACS resulted in observed synergistic inhibition of L. monocytogenes; isobolograms for all strains curved toward the origin, and FIC indices (FIC(I)s) were <1.0. Future investigations of the antimicrobial combination should focus on determining the mechanism of action of combined antimicrobials and the levels of antimicrobials required for pathogen inhibition on the surfaces of ready-to-eat meats.
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Affiliation(s)
- Alex L Brandt
- Center for Food Safety, Department of Animal Science, Texas AgriLife Research, College Station, Texas 77843-2471, USA
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37
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Blazević I, Radonić A, Mastelić J, Zekić M, Skocibusić M, Maravić A. Hedge mustard (Sisymbrium officinale): chemical diversity of volatiles and their antimicrobial activity. Chem Biodivers 2010; 7:2023-34. [PMID: 20730965 DOI: 10.1002/cbdv.200900234] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
Volatile compounds of hedge mustard (Sysimbrium officinale) have been investigated for the first time. Forthy-two compounds were identified after hydrodistillation (without or upon autolysis) after gas chromatography and gas chromatography/mass spectrometry analyses. In addition, after decoction and hydrolysis of O-glycosides, 18 volatile O-aglycones were identified. In general, the main volatiles found in hydrodistillates were: isopropyl isothiocyanate (27.6-48.9%), 2-methylpropanenitrile (0.5-18.8%), (Z)-hex-3-en-1-ol (0.5-18.0%), sec-butyl isothiocyanate (4.9-9.4%), (E)-hex-2-enal (3.5-8.6%), (Z)-hex-2-en-1-ol (0.3-8.4%), octanoic (0.5-8.6%) and dodecanoic acid (0-5.0%), 2-methylbutanenitrile (0-4.6%), dibutyl phthalate (0-4.5%), and ethyl linolenate (0-3.6%). The main volatile O-aglycones were: 2-phenylethyl alcohol (21.5%), 6,7-dehydro-7,8-dihydro-3-oxo-alpha-ionol (9.3%), eugenol (8.3%), benzyl alcohol (7.0%), ethyl vanillate (5.2%), 6-(tert-butyl)-5-methylphenol (5.1%), vanillin acetone (4.7%), ethyl 4-hydroxybenzoate (4.3%), and 2-hydroxy-beta-ionone (3.8%). All hydrodistillates exhibited great potential of antibacterial activity against five Gram-positive bacteria, nine ampicillin-resistant Gram-negative bacteria, and four fungi at a concentration of 500 microg/ml using the disc diffusion method.
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Affiliation(s)
- Ivica Blazević
- Department of Organic Chemistry, Faculty of Chemistry and Technology, University of Split, N. Tesle 10/V, HR-21000 Split.
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Doležalová M, Janiš R, Svobodová H, Kašpárková V, Humpolíček P, Krejčí J. Antimicrobial properties of 1-monoacylglycerols prepared from undecanoic (C11:0) and undecenoic (C11:1) acid. EUR J LIPID SCI TECH 2010. [DOI: 10.1002/ejlt.200900295] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
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Abrahão JS, Oliveira TML, Campos RK, Madureira MC, Kroon EG, Lobato ZIP. Bovine vaccinia outbreaks: detection and isolation of vaccinia virus in milk samples. Foodborne Pathog Dis 2010; 6:1141-6. [PMID: 19888798 DOI: 10.1089/fpd.2009.0324] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Abstract
The vaccinia virus (VACV), which causes exanthemous lesions in dairy cattle and humans, has been associated with several bovine vaccinia outbreaks in Brazil. Currently, no data are available about the safety of milk produced in VACV-affected areas. In this study, 47 milk samples were collected during bovine vaccinia outbreaks and submitted to viral isolation, DNA detection, and nucleotide sequencing of the conserved tk gene. The appearance of characteristic white pocks on the chorioallantoic membranes of chicken eggs, in association with viral cytopathic effects in chicken embryo fibroblasts and phylogenetic data, strongly suggest milk contamination by VACV. This is the first report of VACV detection in and isolation from milk.
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Affiliation(s)
- Jônatas S Abrahão
- Laboratório de Vírus, Instituto de Ciências Biológicas, Universidade Federal de Minas Gerais, Belo Horizonte, Brazil
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40
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Abrahão JS, Oliveira TM, Campos RK, Madureira MC, Kroon EG, Lobato ZI. Bovine Vaccinia Outbreaks: Detection and Isolation of Vaccinia Virus in Milk Samples. Foodborne Pathog Dis 2009. [DOI: 10.1089/fpd.2008.0324] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
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41
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Inhibitory effect of caprylic acid and mild heat on Cronobacter spp. (Enterobacter sakazakii) in reconstituted infant formula and determination of injury by flow cytometry. Int J Food Microbiol 2009; 133:113-20. [DOI: 10.1016/j.ijfoodmicro.2009.05.009] [Citation(s) in RCA: 44] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2009] [Revised: 04/21/2009] [Accepted: 05/03/2009] [Indexed: 11/21/2022]
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42
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Raspotnig G, Leis HJ. Wearing a raincoat: exocrine secretions contain anti-wetting agents in the oribatid mite, Liacarus subterraneus (Acari: Oribatida). EXPERIMENTAL & APPLIED ACAROLOGY 2009; 47:179-190. [PMID: 19005767 DOI: 10.1007/s10493-008-9212-4] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/04/2008] [Accepted: 10/27/2008] [Indexed: 05/27/2023]
Abstract
Liacarus subterraneus is a large, soil-dwelling oribatid mite species that possesses a conspicuously shiny, clean and not wettable cuticular surface. The exocrine cuticular chemistry of this species was investigated by means of gas chromatography-mass spectrometry. Besides a fraction of hydrocarbons and a terpene, hexane extracts of whole mite bodies exhibited free carboxylic acids and their glycerides as main components. The compounds were arranged in three distinct extract profiles. Based on data from individual extracts, (1) the majority (more than 3/4) of specimens showed large amounts of 1,2-dioctanoyl-glycerol (and three other related esters) but no (or only traces of) free carboxylic acids. (2) In about 1/8 of extracts, free acids (mainly octanoic (caprylic) acid) and glycerides were detected. This second type of profile highly varied with respect to the relative abundance of acids and esters. (3) The third profile (in about 7% of specimens) exclusively exhibited free acids and no (or only traces of) glycerides. In addition, a few extracts exhibited no components at all. The extract compounds most likely originate from the lipid layer of the cerotegument of L. subterraneus. The cuticle of individuals that possessed extractable cerotegumental compounds (profile I, II, III) exhibited strong water repellent properties, while the cuticle of individuals that possessed no components in their extract did not. After hexane extraction, water repellent properties got lost. The distinct extract profiles detected most likely portray the stepwise generation of an anti-wetting, exocrine surface lipid layer of glycerides: If this layer is lost, fatty acids may be discharged again (profile III) and may subsequently esterify (profile II) to larger and more stable esters (diacyl-glycerols), eventually building up the "raincoat" (mainly profile I) of L. subterraneus.
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Nobmann P, Smith A, Dunne J, Henehan G, Bourke P. The antimicrobial efficacy and structure activity relationship of novel carbohydrate fatty acid derivatives against Listeria spp. and food spoilage microorganisms. Int J Food Microbiol 2009; 128:440-5. [DOI: 10.1016/j.ijfoodmicro.2008.10.008] [Citation(s) in RCA: 51] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2008] [Revised: 09/19/2008] [Accepted: 10/04/2008] [Indexed: 10/21/2022]
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Bunka F, Pavlínek V, Hrabě J, Rop O, Janiš, R, Krejčí J. Effect of 1-Monoglycerides on Viscoelastic Properties of Processed Cheese. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2007. [DOI: 10.1080/10942910601113756] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Abstract
Contaminated food continues to be the principal vehicle for transmission of Escherichia coli O157:H7 and other Shiga toxin-producing E. coli (STEC) to humans. A large number of foods, including those associated with outbreaks (alfalfa sprouts, fresh produce, beef, and unpasteurized juices), have been the focus of intensive research studies in the past few years (2003 to 2006) to assess the prevalence and identify effective intervention and inactivation treatments for these pathogens. Recent analyses of retail foods in the United States revealed E. coli O157:H7 was present in 1.5% of alfalfa sprouts and 0.17% of ground beef but not in some other foods examined. Differences in virulence patterns (presence of both stx1 and stx2 genes versus one stx gene) have been observed among isolates from beef samples obtained at the processing plant compared with retail outlets. Research has continued to examine survival and growth of STEC in foods, with several models being developed to predict the behavior of the pathogen under a wide range of environmental conditions. In an effort to develop effective strategies to minimize contamination, several influential factors are being addressed, including elucidating the underlying mechanism for attachment and penetration of STEC into foods and determining the role of handling practices and processing operations on cross-contamination between foods. Reports of some alternative nonthermal processing treatments (high pressure, pulsed-electric field, ionizing radiation, UV radiation, and ultrasound) indicate potential for inactivating STEC with minimal alteration to sensory and nutrient characteristics. Antimicrobials (e.g., organic acids, oxidizing agents, cetylpyridinium chloride, bacteriocins, acidified sodium chlorite, natural extracts) have varying degrees of efficacy as preservatives or sanitizing agents on produce, meat, and unpasteurized juices. Multiple-hurdle or sequential intervention treatments have the greatest potential to minimize transmission of STEC in foods.
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Affiliation(s)
- Marilyn C Erickson
- Center for Food Safety, Department of Food Science and Technology, University of Georgia, 1109 Experiment Street, Griffin, Georgia 30223-1797, USA
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46
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Garcia M, Amalaradjou MAR, Nair MKM, Annamalai T, Surendranath S, Lee S, Hoagland T, Dzurec D, Faustman C, Venkitanarayanan K. Inactivation of Listeria monocytogenes on frankfurters by monocaprylin alone or in combination with acetic acid. J Food Prot 2007; 70:1594-9. [PMID: 17685330 DOI: 10.4315/0362-028x-70.7.1594] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The antilisterial activity of monocaprylin (MC) and its combination with acetic acid (AA) on frankfurters was investigated. Each frankfurter was surface inoculated with a three-strain mixture of Listeria monocytogenes to obtain an inoculation level of 4.0 log CFU per frankfurter, and then dipped for 35 s in sterile deionized water (45 or 50 degrees C) containing 1% ethanol (control), 50 mM MC plus 1% ethanol, 1% AA plus 1% ethanol, or 50 mM MC plus 1% AA plus 1% ethanol. Samples were vacuum packaged, stored at 4 degrees C for 77 days, and analyzed for L. monocytogenes. Sensory odor and color of frankfurters were evaluated using a 9-point hedonic scale. Color was also objectively measured using the Minolta Chroma Meter. From day 0 to day 77, population counts of L. monocytogenes on frankfurters dipped in antimicrobial solutions at 50 degrees C were consistently lower than the control counts. Similar results were observed for samples treated at 45 degrees C. However, L. monocytogenes grew readily on control samples at both temperatures. Dipping of frankfurters in antimicrobial solutions (45 or 50 degrees C) significantly reduced (P < 0.05) the populations of L. monocytogenes. After 70 days of storage, L. monocytogenes was completely killed in samples dipped in MC+AA solution at 50 degrees C. The antimicrobial treatments did not affect the odor or color of the samples (P > 0.05). Overall, results indicated that dipping of frankfurters with MC reduced L. monocytogenes, and inclusion of AA further enhanced MC antilisterial activity, without any negative effect on odor or color.
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Affiliation(s)
- Marilyn Garcia
- Department of Animal Science, Unit-4040, University of Connecticut, Storrs, Connecticut 06269, USA
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47
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Lekkas C, Kakouri A, Paleologos E, Voutsinas LP, Kontominas MG, Samelis J. Survival of Escherichia coli O157:H7 in Galotyri cheese stored at 4 and 12°C. Food Microbiol 2006; 23:268-76. [PMID: 16943013 DOI: 10.1016/j.fm.2005.03.008] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2004] [Revised: 03/14/2005] [Accepted: 03/29/2005] [Indexed: 10/25/2022]
Abstract
Post-process contamination of fresh acid-curd cheeses with Escherichia coli O157:H7 may pose a risk considering the low infectious dose and the ability of the pathogen to survive in acidic foods. To evaluate its survival in Galotyri, a traditional Greek acid-curd cheese, portions (0.5 kg) of two commercial fresh products, one artisan (pH 3.9+/-0.1) and the other industrial (pH 3.7+/-0.1), were inoculated with approximately 3.0 or 6.5 log cfu g(-1) of a five-strain cocktail of E. coli O157:H7, including rifampicin-resistant derivatives of the strains ATCC 43895 and ATCC 51657, and stored aerobically at 4 and 12 degrees C. Survival was monitored for 28 days by plating cheese samples on tryptic soy agar with 100 mg l(-1) rifampicin (TSA+Rif), SMAC and Fluorocult E. coli O157:H7 agar media. The pathogen declined much faster (P<0.05) in the industrial as compared to the artisan cheeses at both temperatures. Thus, while E. coli O157:H7 became undetectable by culture enrichment after 14 days at 4 degrees C in industrial samples, irrespective of the inoculation level, populations of 1.4-1.9 and 4.2-5.1 log cfu g(-1) survived after 28 days in the corresponding artisan cheeses with the low and high inocula, respectively. Survival was longer and greater (P<0.05) on TSA+Rif than on SMAC and Fluorocult, indicating the presence of acid-injured cells. Interestingly, survival of E. coli O157:H7 after 14-28 days in cheeses was better at 12 degrees C than at 4 degrees C, probably due to yeasts which grew on the surface of temperature-abused cheeses. The large difference in the pathogen's inactivation between the industrial and artisan cheeses at 4 degrees C could not be associated with major differences in pH or type/concentration of organic acids, suggesting another anti-E. coli O157:H7 activity by the industrial starter. The high survival of the pathogen in artisan Galotyri under conditions simulating commercial storage should be of concern.
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Affiliation(s)
- Charidimos Lekkas
- National Agricultural Research Foundation, Dairy Research Institute, Katsikas, Ioannina 45221, Greece
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48
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HIRATA S, GAMOH K. High-Performance Liquid Chromatography/Mass Spectrometric Analysis of Middle-Chain Fatty Acids by 2-Nitrophenylhydrazide Derivatization. BUNSEKI KAGAKU 2006. [DOI: 10.2116/bunsekikagaku.55.223] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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49
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Nair MKM, Joy J, Vasudevan P, Hinckley L, Hoagland TA, Venkitanarayanan KS. Antibacterial Effect of Caprylic Acid and Monocaprylin on Major Bacterial Mastitis Pathogens. J Dairy Sci 2005; 88:3488-95. [PMID: 16162522 DOI: 10.3168/jds.s0022-0302(05)73033-2] [Citation(s) in RCA: 96] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
Bovine mastitis is the most significant economic drain on the worldwide dairy industry. Concerns regarding poor cure rates, emergence of bacterial resistance, and residues in milk necessitate development of alternative therapeutic approaches to antibiotics for treatment of mastitis. A variety of free fatty acids and their monoglycerides have been reported to exert antimicrobial activity against a wide range of microorganisms. The objective of our study was to examine the efficacy of caprylic acid, a short-chain fatty acid, and its monoglyceride, monocaprylin, to inactivate common mastitis pathogens, including Streptococcus agalactiae, Streptococcus dysgalactiae, Streptococcus uberis, Staphylococcus aureus, and Escherichia coli. Milk samples containing 50 mM or 100 mM caprylic acid, and 25 mM or 50 mM monocaprylin were inoculated separately with a 3-isolate mixture of each of the 5 pathogens, and incubated at 39 degrees C. Populations of surviving bacteria were determined at 0 min, 1 min, 6 h, 12 h, and 24 h of incubation. Both caprylic acid and monocaprylin reduced all 5 pathogens by >5.0 log cfu/mL after 6 h of incubation. Among the bacterial species tested, Strep. agalactiae, Strep. dysgalactiae, and Strep. uberis were most sensitive, and E. coli was most tolerant to caprylic acid and monocaprylin. Results of this study indicate that caprylic acid and monocaprylin should be evaluated as alternatives or adjuncts to antibiotics as intra-mammary infusion to treat bovine mastitis.
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Affiliation(s)
- M K M Nair
- Department of Animal Science, Unit 4040, University of Connecticut, Storrs 06269, USA
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50
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Nair MKM, Abouelezz H, Hoagland T, Venkitanarayanan K. Antibacterial effect of monocaprylin on Escherichia coli O157:H7 in apple juice. J Food Prot 2005; 68:1895-9. [PMID: 16161689 DOI: 10.4315/0362-028x-68.9.1895] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The antibacterial effect of low concentrations of monocaprylin on Escherichia coli O157:H7 in apple juice was investigated. Apple juice alone (control) or containing 2.5 mM (0.055%) or 5 mM monocaprylin was inoculated with a five-strain mixture of E. coli O157:H7 at approximately 6.0 log CFU/ml. The juice samples were stored at 23 or 4 degrees C for 14 or 21 days, respectively, and the population of E. coli O157:H7 was determined on tryptic soy agar plates supplemented with 0.6% yeast extract. At both storage temperatures, the population of E. coli O157:H7 in monocaprylin-supplemented juice samples was significantly lower (P < 0.05) than that in the control samples. The concentration of monocaprylin and the storage temperature had a significant effect on the inactivation of E. coli O157:H7 in apple juice. Monocaprylin at 5 mM was significantly more effective than 2.5 mM monocaprylin for killing E. coli O157:H7 in apple juice. Inactivation of E. coli O157:H7 by monocaprylin was more pronounced in juice stored at 23 degrees C than in the refrigerated samples. Results of this study indicated that monocaprylin is effective for killing E. coli O157:H7 in apple juice, but detailed sensory studies are needed to determine the organoleptic properties of apple juice containing monocaprylin.
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Affiliation(s)
- Manoj Kumar Mohan Nair
- Department of Animal Science, Unit 40, University of Connecticut, 3636 Horsebarn Hill Road Extension, Storrs, Connecticut 06269, USA
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