2016
DOI: 10.1016/j.foodcont.2015.05.041
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Antimicrobial effect of lipoic acid against Cronobacter sakazakii

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Cited by 75 publications
(48 citation statements)
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References 43 publications
(38 reference statements)
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“…Previous study has revealed that CH generally showed stronger bactericidal effect with Gram‐positive bacteria than Gram‐negative bacteria; hence, the result in this study was consist of previous study. Interestingly, CAL and AL also showed antimicrobial activity in this study, which might due to ALA in CAL and AL, the previous study reported ALA has moderate antimicrobial activity against Cronobacter sakazakii through inducing excessive permeability of the cell membrane associated with generalized membrane‐disrupting effects, and minimum inhibitory concentration ALA against C. sakazakii ranged from 2.5 to 5.0 mg/mL, the ALA concentration in CCAL was 4.8 mg/mL, which might also the appropriate concentration against S. aureus and E. coli . Meanwhile, due to the existing of ethanol, ALA‐ES and CoQ10‐ES also had antimicrobial activity, and ALA‐ES also displayed higher antimicrobial activity CoQ10‐ES, which was consistent with above data.…”
Section: Resultssupporting
confidence: 49%
See 1 more Smart Citation
“…Previous study has revealed that CH generally showed stronger bactericidal effect with Gram‐positive bacteria than Gram‐negative bacteria; hence, the result in this study was consist of previous study. Interestingly, CAL and AL also showed antimicrobial activity in this study, which might due to ALA in CAL and AL, the previous study reported ALA has moderate antimicrobial activity against Cronobacter sakazakii through inducing excessive permeability of the cell membrane associated with generalized membrane‐disrupting effects, and minimum inhibitory concentration ALA against C. sakazakii ranged from 2.5 to 5.0 mg/mL, the ALA concentration in CCAL was 4.8 mg/mL, which might also the appropriate concentration against S. aureus and E. coli . Meanwhile, due to the existing of ethanol, ALA‐ES and CoQ10‐ES also had antimicrobial activity, and ALA‐ES also displayed higher antimicrobial activity CoQ10‐ES, which was consistent with above data.…”
Section: Resultssupporting
confidence: 49%
“…Alpha‐lipoic acid (ALA) also well known as a powerful antioxidant both in vitro and in vivo . It has been recently reported that the antimicrobial activity and antimicrobial mechanism of ALA, revealed that ALA could as an antiseptic supplement in cosmetics . Furthermore, combining CoQ10 along with ALA has been demonstrated to be a more effective strategy for reducing oxidative stress and protecting human skin from the damage by UV light .…”
Section: Introductionmentioning
confidence: 99%
“…Similarly, Lambert et al [28] demonstrated that thymol and carvacrol reduced the pH in of S. aureus. Shi et al [29] found that reductions of the internal pH of C. sakazakii strains were detected after treatments with lipoic acid. Therefore, the damage of cell membrane integrity led to the reduction of pH in , which is considered as one of the important antimicrobial pathways of natural substances.…”
Section: Discussionmentioning
confidence: 99%
“…In addition, the membrane potential is a sensitive and early indicator to monitor cell membrane damage (Paez, Becerra, & Albesa, 2013), and the changes of membrane potential can be measured by detecting the fluorescence intensity of DiBAC4 (3), an anionic fluorescent probe. The probe itself is nonfluorescent unless it crosses cell membrane and binds with the protein of cytoplasm (Shi et al, 2016). Fluorescence intensity increases in the state of membrane depolarization, whereas the membrane potential is hyperpolarization (Lacombe, McGivney, Tadepalli, Sun, & Wu, 2013).…”
Section: Effect Of Qa On Membrane Potentialmentioning
confidence: 99%
“…Some conventional physical treatments have been applied to control and kill bacteria, including thermal inactivation, high pressure, and normal cooking (Shi et al, ). Although bacteria can be killed by these methods, the heat‐resistant enterotoxins can persist, leading to staphylococcal food poisoning, and some physical treatments can cause adverse effects on the food quality (Tango et al, ).…”
Section: Introductionmentioning
confidence: 99%