Antimicrobial activity of fatty N-acylamino acids against Gram-positive foodborne pathogens

McKellar, R.C.; Paquet, Alenka; Ma, Congcong

doi:10.1016/0740-0020(92)80063-a

Cited by 19 publications

(12 citation statements)

References 23 publications

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“…All isolated N -acylamino acids derivatives ( 13 – 22 ) were found to have antimicrobial activity and are therefore most likely accountable for the observed antimicrobial activity of the crude strain extracts (Figure 3). 42 Because of the observed species-specific variation of N -acylamino acids production, we further speculate that N -acylamino acid production might be strongly regulated, thereby providing a unique tool for tuning antimicrobial activity in the highly competitive marine environment.…”

Section: Isolation Of Bioactive Secondary Metabolitesmentioning

confidence: 85%

Natural products and morphogenic activity of γ-Proteobacteria associated with the marine hydroid polyp Hydractinia echinata

Guo

Rischer

Sperfeld

et al. 2017

Bioorganic & Medicinal Chemistry

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Illumina 16S rRNA gene sequencing was used to profile the associated bacterial community of the marine hydroid Hydractinia echinata, a long-standing model system in developmental biology. 56 associated bacteria were isolated and evaluated for their antimicrobial activity. Three strains were selected for further in-depth chemical analysis leading to the identification of 17 natural products. Several γ-Proteobacteria were found to induce settlement of the motile larvae, but only six isolates induced the metamorphosis to the primary polyp stage within 24 h. Our study paves the way to better understand how bacterial partners contribute to protection, homeostasis and propagation of the hydroid polyp.

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Section: Isolation Of Bioactive Secondary Metabolitesmentioning

confidence: 85%

Natural products and morphogenic activity of γ-Proteobacteria associated with the marine hydroid polyp Hydractinia echinata

Guo

Rischer

Sperfeld

et al. 2017

Bioorganic & Medicinal Chemistry

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“…Lauric arginate ester (LAE) is an N α ‐acyl amino acid made by reacting arginine with ethanol and lauric acid (Contijoch and others 2003). It is approved for use as an antimicrobial in meat and poultry products (FDA 2005), and is also useful for its inherent surfactant properties (McKellar and others 1992). As with EPL, the inhibitory mechanism of LAE is unclear, but it is believed to target the bacterial membrane, resulting in formation of mesosome‐like structures, multi‐septated cells, and void areas in the cytoplasm (Infante and others 1985; Rodríguez and others 2004).…”

Section: Introductionmentioning

confidence: 99%

Inhibition of Listeria monocytogenes by Food Antimicrobials Applied Singly and in Combination

Brandt¹,

Castillo²,

Harris³

et al. 2010

Journal of Food Science

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Combining food antimicrobials can enhance inhibition of Listeria monocytogenes in ready-to-eat (RTE) meats. A broth dilution assay was used to compare the inhibition of L. monocytogenes resulting from exposure to nisin, acidic calcium sulfate, ε-poly-L-lysine, and lauric arginate ester applied singly and in combination. Minimum inhibitory concentrations (MICs) were the lowest concentrations of single antimicrobials producing inhibition following 24 h incubation at 35 °C. Minimum bactericidal concentrations (MBCs) were the lowest concentrations that decreased populations by ≥3.0 log(10) CFU/mL. Combinations of nisin with acidic calcium sulfate, nisin with lauric arginate ester, and ɛ-poly-L-lysine with acidic calcium sulfate were prepared using a checkerboard assay to determine optimal inhibitory combinations (OICs). Fractional inhibitory concentrations (FICs) were calculated from OICs and were used to create FIC indices (FIC(I)s) and isobolograms to classify combinations as synergistic (FIC(I) < 1.00), additive/indifferent (FIC(I)= 1.00), or antagonistic (FIC(I) > 1.00). MIC values for nisin ranged from 3.13 to 6.25 μg/g with MBC values at 6.25 μg/g for all strains except for Natl. Animal Disease Center (NADC) 2045. MIC values for ε-poly-L-lysine ranged from 6.25 to 12.50 μg/g with MBCs from 12.50 to 25.00 μg/g. Lauric arginate ester at 12.50 μg/g was the MIC and MBC for all strains; 12.50 mL/L was the MIC and MBC for acidic calcium sulfate. Combining nisin with acidic calcium sulfate synergistically inhibited L. monocytogenes; nisin with lauric arginate ester produced additive-type inhibition, while ε-poly-L-lysine with acidic calcium sulfate produced antagonistic-type inhibition. Applying nisin along with acidic calcium sulfate should be further investigated for efficacy on RTE meat surfaces.

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“…Previous study (McKellar et al, 1992) has demonstrated that fatty acid derivatives of amino acids such as aspartate, threonine, and alanine were much less effective antimicrobial agents than the derivatives of aromatic amino acids and methionine. Capric (Cd and stearic ((218) acid derivatives were less effective than lauric (C~Z), myristic (CU), and palmitic (CIS) acid derivatives.…”

Section: Discussionmentioning

confidence: 99%

“…The products were purified by repeated crystallization and characterized by physicochemical constants, elemental analysis, NMR spectra, and HPLC analysis as described previously (Paquet, 1980;McKellar et al, 1992) (Table I) were determined according to the method of Phillips et al (1987) using 5% (w/v) protein dispersions. The emulsification activity index (EAI) was determined according to a turbidimetric method (Pearce and Kinsella, 1978).…”

Section: Methodsmentioning

confidence: 99%

Effect of fatty N-acylamino acids on some functional properties of two food proteins

Yung¹,

Paquet²,

McKellar³

1993

J. Agric. Food Chem.

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The effect of fatty N-acylamino acids on the foaming, emulsifying, and gelling properties of egg white and whey protein isolate was investigated. The overrun, emulsifying activity, and gelling properties of these two protein products were generally enhanced by the addition of 0.1-0.5 % of the fatty N-acylamino acids, while the foaming stability was lowered. Both lauroyl(C1~) and myristoyl (CU) derivatives were highly effective, particularly the derivatives of phenylalanine and methionine. The palmitoyl (c16) and stearoyl (C16) derivatives were less effective, while the esters of active derivatives did not affect protein functionality. The thermal characteristics of the proteins were modified by fatty N-acylamino acids and were related to changes in functional properties. The results suggest the potential use of fatty N-acylamino acids as multifunctional food additives.

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Antimicrobial activity of fatty N-acylamino acids against Gram-positive foodborne pathogens

Cited by 19 publications

References 23 publications

Natural products and morphogenic activity of γ-Proteobacteria associated with the marine hydroid polyp Hydractinia echinata

Natural products and morphogenic activity of γ-Proteobacteria associated with the marine hydroid polyp Hydractinia echinata

Inhibition of Listeria monocytogenes by Food Antimicrobials Applied Singly and in Combination

Effect of fatty N-acylamino acids on some functional properties of two food proteins

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