Antimicrobial Synergistic Effect of Linolenic Acid and Monoglyceride against Bacillus cereus and Staphylococcus aureus

Lee, Ji-Young; Kim, Yong-Suk; Shin, Dong-Hwa

doi:10.1021/jf011175a

Cited by 119 publications

(82 citation statements)

References 15 publications

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“…The inhibitory concentrations of MAG-C12:0 of B. cereus or B. anthracis are within the range of 25-70 mg·l -1 (Lee et al 2002;Preuss et al 2005). Our results also correspond to these values.…”

Section: Discussionsupporting

confidence: 88%

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Comparison of antibacterial effect of seven 1-monoglycerides on food-borne pathogens or spoilage bacteria

et al. 2011

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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. 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 -1 was 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.Inhibition effect, esters of glycerol, microorganism, Gompertz model, specific growth rate, lag-time

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Section: Discussionsupporting

confidence: 88%

“…aureus CCM 3953, the inhibition of which was caused by this MAG at a concentration of 250 mg·l -1 . This minimum inhibitory concentration is higher than the one detected in other strains of staphylococci (Lee et al 2002;Růžička et al 2003;Preuss et al 2005).…”

Section: Discussioncontrasting

confidence: 55%

Comparison of antibacterial effect of seven 1-monoglycerides on food-borne pathogens or spoilage bacteria

et al. 2011

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“…The ethanolic extract of D. salina (Table 2) showed antibacterial activity against the Gram-negative bacteria, E. coli and P. aeruginosa and no activity against the Gram-positive bacterium S. aureus. If this activity was mainly attributed to the linolenic acid which was found to be abundant in the tested extract, then our observations regarding S. aureus are in contrast to those by Lee et al (2002). The extract from N. gaditana was shown to contain important amounts of palmitoleic acid (cis-9-hexadecenoic acid) (28%), palmitic acid (24.1%), oleic acid (15.3%) and eicosapentaenoic acid (14%).…”

Section: Microalgaementioning

confidence: 62%

“…The analysis of the ethanolic extract from D. salina showed that this microalga contains the highest amount of ethanol extractable PUFA, being 76.9 % of which linolenic acid (all-cis-9,12,15-octadecatrienoic acid) constitutes a high part (45.3%) (Maadane et al, 2015). According to Lee et al (2002), the antimicrobial activity of linolenic acid was high against Gram-positive bacteria, but low against Gram-negative bacteria. The ethanolic extract of D. salina (Table 2) showed antibacterial activity against the Gram-negative bacteria, E. coli and P. aeruginosa and no activity against the Gram-positive bacterium S. aureus.…”

Section: Microalgaementioning

confidence: 99%

Antimicrobial Activity of Marine Microalgae Isolated From Moroccan Coastlines

Maadane¹,

Merghoub²,

Mernissi³

et al. 2017

J microb biotech food sci

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The present investigation aimed to study antimicrobial activities in marine microalgae, screened from Moroccan coastlines. Ethanolic extracts were prepared from the microalgae and evaluated each against the bacteria: Escherichia coli, Pseudomonas aeruginosa and Staphylococcus aureus, the yeast Candida albicans and the fungus Aspergillus niger. The highest antibacterial activity was found in the extract of Tetraselmis sp. which exhibited an inhibitory effect against the three bacteria with a MIC of 2.6 to 3.0 mg extract per mL culture. Extracts from the other microalgae: Dunaliella Salina, Nannochloropsis gaditana, Dunaliella sp., Phaeodactylum tricornutum and Isochrisis sp. each showed inhibitory activity against E. coli or P. aeruginosa with a MIC of 2.6 to 4.3 mg extract per mL. The extract of N. gaditana also inhibited S. aureus growth. However, the extracts from the microalgae, Chaetoceros sp. and Chlorella sp. showed no effect under the applied experimental conditions. All the tested extracts inhibited the growth of C. albicans; the highest activity was obtained from N. gaditana with a MIC of 4.0 mg extract per mL culture. Aspergillus niger appeared to be resistant to the effect of the extracts. The observed antimicrobial activities were linked to the contents of the extracts in fatty acids, carotenoids and phenolic compounds. In conclusion, the studied microalgae could be considered as a potential natural source of bioactive compounds with antimicrobial activities.

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“…To determine the efficacy of G. biloba leaf essential oil on the membrane integrity, concentration of extracellular adenosine 5'-triphophate (ATP) was measured according to the method described previously (Lee et al, 2002). The working culture of B. cereus ATCC 13061 and E. coli ATCC 43889 containing approximately 10 7 CFU/mL were centrifuged for 10 min at 1,000 g and the supernatants were removed.…”

Section: Measurement Of Extracellular Adenosine 5'-triphophate Concenmentioning

confidence: 99%

Antibacterial mode of action of Ginkgo biloba leaf essential oil: Effect on morphology and membrane permeability

Bajpai

Sharma

Baek

2015

Bangladesh J Pharmacol

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This study was aimed to evaluate antimicrobial mode of action of Ginkgo biloba leaf essential oil against food-borne pathogenic bacteria. Gaschromatography and mass-spectrometric analysis determined 34 different compounds, representing 95.4% of the total oil. The G. biloba leaf essential oil (1,000 µg/disc) showed potential antibacterial effect as diameters of inhibition zones (12.0 ± 0.4 -18.0 ± 1.2 mm) along with minimum inhibitory and minimum bactericidal concentration values ranging of 250 -1,000 µg/mL. Also the G. biloba leaf essential oil had potential inhibitory effect on the cell viability of the tested pathogens. The scanning electron microscopic analysis using G. biloba leaf essential oil showed considerable morphological alterations on the cell wall of tested pathogens. The oil revealed its mode of action on membrane integrity as confirmed by release of extracellular ATP, increase of 260 nm absorbing materials and increased leakage of potassium ions against food-borne pathogenic bacteria.

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Antimicrobial Synergistic Effect of Linolenic Acid and Monoglyceride against Bacillus cereus and Staphylococcus aureus

Cited by 119 publications

References 15 publications

Comparison of antibacterial effect of seven 1-monoglycerides on food-borne pathogens or spoilage bacteria

Comparison of antibacterial effect of seven 1-monoglycerides on food-borne pathogens or spoilage bacteria

Antimicrobial Activity of Marine Microalgae Isolated From Moroccan Coastlines

Antibacterial mode of action of <i>Ginkgo biloba</i> leaf essential oil: Effect on morphology and membrane permeability

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