Antimicrobial activity of Lauroyl Arginate Ethyl (LAE), against selected food-borne bacteria

Becerril, Raquel; Manso, S.; Nerín, Cristina; Gómez-Lus, R

doi:10.1016/j.foodcont.2013.01.003

Cited by 98 publications

(67 citation statements)

References 13 publications

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“…A strong activity was observed with an MIC of 0.05-0.1 mg/ml and an MFC of 0.05-0.2 mg/ml. Furthermore, polyethylene terephthalate films containing cinnamon EO were tested in vapour phase, without direct contact with the mould, and produced total inhibition at 4 % CIN EO (Becerril et al 2013).…”

Section: General Aspectsmentioning

confidence: 99%

Antibacterial, Antiviral and Antifungal Activity of Essential Oils: Mechanisms and Applications

Böhme

Barros‐Velázquez

Calo-Mata

et al. 2013

Antimicrobial Compounds

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Essential oils are natural products which combine antimicrobial and antioxidant activity, thus providing natural protection against microbial pathogens and other undesirable agents. Among the essential oils extracted from aromatic plants, oregano (Origanum vulgare) and thyme (Thymus vulgaris) oils have been proposed for different biomedical and industrial applications. The antimicrobial mechanisms found in these essential oils have been explained on the basis of their content in natural compounds such as carvacrol, thymol, p-cymene and c-terpinene, among others. Although these two essential oils have received much attention, scientists working in the fields of biomedicine and food science, among others, are paying increasing attention to a wider variety of aromatic natural oils in an effort to identify novel and natural applications for the inhibition of microbial pathogens. Accordingly, a detailed revision of the main essential oils and their applications in biomedicine, food science and other industrial fields is presented. The review not only focuses on the main antibacterial applications reported to date, but also in the current and future developments for the inhibition of virus and fungi.

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Section: General Aspectsmentioning

confidence: 99%

Antibacterial, Antiviral and Antifungal Activity of Essential Oils: Mechanisms and Applications

Böhme

Barros‐Velázquez

Calo-Mata

et al. 2013

Antimicrobial Compounds

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“…The antimicrobial activity of sodium citrate has been attributed to its strong chelating activity 35 . LAE interacts with the lipids from the bacterial membranes, producing disturbance in membrane potential and structural changes in S. Typhimurium and 9 . In addition, the MICs of antibacterial against L. monocytogenes TSULM1 were determined to be 31.3 mg/ml for SD, 15.6 mg/ml for SC, 2.1% (v/v) for SL and 0.008 mg/ml for LAE.…”

Section: Susceptibility Testmentioning

confidence: 99%

“…Lauroyl arginate ethyl (LAE) is a new surfactant derived from lauric acid and arginine whose antimicrobial properties have been shortly described in literature. In addition to these advantages, the antimicrobial properties of LAE remain stable from pH 3 to pH 7, suggesting that this substance may be useful as antimicrobial agent for a wide range of food 9 . Toxicological studies have determined that LAE was rapidly metabolized by humans to the naturally occurring dietary components lauric acid and arginine 10 and thus it is considered as a safe product.…”

Section: Introductionmentioning

confidence: 99%

“…Hence LAE represents a potential non odorous alternative to essential oils for the development of new food preservation alternatives including antimicrobial active packaging 9 . The individual effectiveness of salts of organic acid or LAE against foodborne pathogenic bacteria has been examined [6][7][8][9] . The aim of this study was to compare the antibacterial activity of sodium diacetate (SD), SC, SL, and LAE on the growth of L. monocytogenes and S. Rissen isolated from pig carcasses.…”

Section: Introductionmentioning

confidence: 99%

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Activity of organic acid salts in combination with lauric arginate against Listeria monocytogenes and Salmonella Rissen

Suksathit¹,

Tangwatcharin²

2013

ScienceAsia

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The objective of this study was to investigate the in vitro activities of sodium diacetate (SD), sodium citrate (SC), or sodium lactate (SL) in combination with lauric arginate (LAE) against Listeria monocytogenes and Salmonella Rissen. Bacteria isolated from a pig carcass were used to determine the minimum inhibitory and bactericidal concentrations (MIC and MBC), fractional bactericidal concentration index (FBCI), time-kill method, as well as to perform scanning and transmission electron microscopy characterizations. For L. monocytogenes, the MBC of SD, SC, LAE and SL were 62.5, 62.5, 0.032 mg/ml, and 8.4% (v/v), respectively. As for S. Rissen, the MBC of SD and LAE were 62.5 and 0.032 mg/ml, respectively. The effects of SD, SC, and SL in combination with LAE were synergistic against both bacteria, exhibiting FBCIs of 0.19, 0.50, and 0.50, respectively, for L. monocytogenes and 0.19, 0.50 and 0.50, respectively, for S. Rissen. In time-kill studies, all salts of organic acids plus LAE combinations added at their MBC produced a bactericidal effect that was dependent on the type of bacteria and antimicrobial. This resulted in a loss and change of the cytoplasm and membrane in cells of both bacteria. Furthermore, SC and SL alone were not active in killing S. Rissen. The present investigation revealed that salts of organic acid in combination with LAE are potentially antilisterial and anti-salmonella agents, which can be applied to meat products.

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“…However, several synthetic organic materials are natural constituents of edible food. Acceptance of these substances has been hindered by problems involving assessment of the net benefit of their use, some individuals stressing the absence of any attendant preservative or nutrient function and others often overlooking any possible hazards to health (Lerner and Lerner 2011;Becerril et al, 2013). Artificial additives have been pilloried as possible toxic hazards, branded as potential sensitizer (Mister and Hathcock 2012).…”

Section: Introductionmentioning

confidence: 99%

Biochemical Changes in Fatty Acids, Hydrocarbons and Sterols as well as Total Lipids of Albino Rats Ingested some Synthetic Colourants and Flavourants as Food Additives

El-Beltagi

Abdel-Rahim

2017

Not Sci Biol

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The present study was carried out to investigate the effect of ingested synthetic food colourants or flavourants on total lipids content feces. The feces of rats ingested synthetic food colourants or flavourants has more lipids than that of control feces. In treated rat feces some fatty acids were disappeared (C 19 ) or appeared (C 14 ) while the other were increased (C 15 , C 20 , C 18:2 ) or decreased (C 6 ) when compared with the control feces. Most of unsaturated fatty acids (un SFA) might bind with the synthetic food colourants or flavourants and secreted in feces, but less consumed than saturated fatty acids (SFA) which, observed on hydrocarbon components, but sterols including cholesterol were more secreted by synthetic food additives treatments. Generally, the increase of total lipids and lipid fractions in feces such as unsaturated fatty acids (un SFA), total sterols (TS) especially cholesterol maybe due to their abilities to bind with food additives and form complex which secreted in feces.

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Antimicrobial activity of Lauroyl Arginate Ethyl (LAE), against selected food-borne bacteria

Cited by 98 publications

References 13 publications

Antibacterial, Antiviral and Antifungal Activity of Essential Oils: Mechanisms and Applications

Antibacterial, Antiviral and Antifungal Activity of Essential Oils: Mechanisms and Applications

Activity of organic acid salts in combination with lauric arginate against Listeria monocytogenes and Salmonella Rissen

Biochemical Changes in Fatty Acids, Hydrocarbons and Sterols as well as Total Lipids of Albino Rats Ingested some Synthetic Colourants and Flavourants as Food Additives

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