Abstract
The aim of this study was to compare under the same conditionsin vitrothe inhibitory effects of seven 1-monoglycerides (MAG) containing fatty acids with a medium chain on ten strains of food-borne pathogens or spoilage gram-positive and gram-negative bacteria (Bacillus cereus, Bacillus subtilis, Enterococcus faecalis, Micrococcus luteus, Staphylococcus aureus, Citrobacter freundii, Escherichia coli, Proteus mirabilis, Salmonella entericaser.Enteritidis andPseudomonas aeruginosa) and on their growth indicatos. The inhibitory effect of MAGs (monocaprylin, monocaprin, monolaurin, monomyristin, monopalmitin, MAG of undecanoic and 10-undecenoic acids) at a concentration of 25 – 1500 mg·l-1was observed. Growth of bacteria in the presence of MAG was studied by means of optical density of bacteria for 24 h. The data were modelled through a Gompertz equation and the lag-time, the maximum specific growth rate and the maximal value reached were calculated. MAGs inhibited mainly the growth of gram-positive bacteria, which was shown by the extended lag-time, decrease in specific growth rate and decrease in cell density. Inhibitory effects of tested MAGs could be ranked from point of view of the minimum inhibitory concentration: MAG-C12:0 > MAG-C11:0 > MAG-C10:0 > MAG-C14:0 > MAG-C11:1 > MAG-C8:0 > MAG-C16:0.In vitro, no significant inhibitory effects of 1-monoglycerides, with the exception of the highest concentrations applied, on the growth of gram-negative bacteria were detected. The main contribution of this study is to compare the effects of several MAG containing fatty acids with a medium chain under the same conditions on the growth indicators of bacteria.
Highlights
Antimicrobial activity of fatty acids and monoglycerides as their other functional properties depends on the number of carbon atoms and on the presence of double bonds
The aim of this study was to compare under the same conditions in vitro the inhibitory effects of seven 1-monoglycerides (MAG) containing fatty acids with a medium chain on ten strains of food-borne pathogens or spoilage gram-positive and gram-negative bacteria (Bacillus cereus, Bacillus subtilis, Enterococcus faecalis, Micrococcus luteus, Staphylococcus aureus, Citrobacter freundii, Escherichia coli, Proteus mirabilis, Salmonella enterica ser. enteritidis and Pseudomonas aeruginosa) and on their growth indicatos
Another hypothesis is based on the penetration of fatty acids with a short and medium chain in a non-dissociated form into bacterial cells and their dissociation inside the cells, which leads to acidification of the cell contents (Sado Kamdem et al 2008)
Summary
Antimicrobial activity of fatty acids and monoglycerides as their other functional properties depends on the number of carbon atoms and on the presence of double bonds. The mechanism for the antibacterial activity of fatty acids and their derivatives has not been fully recognized, it was found that they cause damage to the cell membrane used as a permeable barrier and inhibit the transport of amino acids to the cell (Dufour et al 2007; Thormar and Hilmarsson 2007) Another hypothesis is based on the penetration of fatty acids with a short and medium chain in a non-dissociated form into bacterial cells and their dissociation inside the cells, which leads to acidification of the cell contents (Sado Kamdem et al 2008). The aim of this study was to compare the inhibitory effects of seven 1-monoglycerides on selected gram-positive and gram-negative bacteria which represent pathogenic microorganisms and/or microorganisms that participate in food spoilage For these purposes, a set of 1-monoglycerides containing medium-chain fatty acids (monocaprylin, monocaprin, monolaurin, monomyristin, monopalmitin) and less common fatty acids with an odd number of carbons (monoglycerides of undecanoic and undecenoic acid) was chosen. These monoglycerides can be used as additives in the food processing industry
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