Bactericidal effects of fatty acids and monoglycerides on Helicobacter pylori

Bergsson, Gudmundur; Steingrı́msson, Ólafur; Thormar, Halldór

doi:10.1016/s0924-8579(02)00205-4

Cited by 141 publications

(112 citation statements)

References 21 publications

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“…It has been shown that Salmonella spp. and E. coli are not killed by fatty acids and monoglycerides at neutral pH, in contrast to Helicobacter pylori (6). However, it has been reported that E. coli is inactivated by monoglycerides in the presence of citric acid (16).…”

Section: Resultsmentioning

confidence: 99%

“…Upon dilution in acidified water, the concentrates also effectively kill Salmonella spp. and E. coli, but a previous study has shown that these gram-negative bacteria are resistant to inactivation by lipids at neutral pH (6,16). These results are discussed in relation to a possible use of concentrated emulsions of monocaprin to control food-borne infections at various points along the food chain from farm to fork.…”

mentioning

confidence: 98%

“…More recently, bacteria such as Chlamydia trachomatis, Neisseria gonorrhoeae, Helicobacter pylori, Staphylococcus aureus, and streptococci of groups A and B were found to be rapidly killed by fatty acids and monoglycerides, although with a considerable difference in activity profiles (3,4,5,6). However, most of the bacterial species tested, either gram negative or gram positive, were found to be particularly susceptible to the 1-monoglyceride of capric acid (monocaprin [MC]).…”

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confidence: 99%

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Stable Concentrated Emulsions of the 1-Monoglyceride of Capric Acid (Monocaprin) with Microbicidal Activities against the Food-Borne Bacteria Campylobacter jejuni , Salmonella spp., and Escherichia coli

Thormar

Hilmarsson

Bergsson

2006

Appl Environ Microbiol

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111

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Of 11 fatty acids and monoglycerides tested against Campylobacter jejuni, the 1-monoglyceride of capric acid (monocaprin) was the most active in killing the bacterium. Various monocaprin-in-water emulsions were prepared which were stable after storage at room temperature for many months and which retained their microbicidal activity. A procedure was developed to manufacture up to 500 ml of 200 mM preconcentrated emulsions of monocaprin in tap water. The concentrates were clear and remained stable for at least 12 months. They were active against C. jejuni upon 160-to 200-fold dilution in tap water and caused a >6-to 7-log 10 reduction in viable bacterial count in 1 min at room temperature. The addition of 0.8% Tween 40 to the concentrates as an emulsifying agent did not change the microbicidal activity. Emulsions of monocaprin killed a variety of Campylobacter isolates from humans and poultry and also killed strains of Campylobacter coli and Campylobacter lari, indicating a broad anticampylobacter activity. Emulsions of 1.25 mM monocaprin in citrate-lactate buffer at pH 4 to 5 caused a >6-to 7-log 10 reduction in viable bacterial counts of Salmonella spp. and Escherichia coli in 10 min. C. jejuni was also more susceptible to monocaprin emulsions at low pH. The addition of 5 and 10 mM monocaprin emulsions to Campylobacter-spiked chicken feed significantly reduced the bacterial contamination. These results are discussed in view of the possible utilization of monocaprin emulsions in controlling the spread of food-borne bacteria from poultry to humans.

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Section: Resultsmentioning

confidence: 99%

mentioning

confidence: 98%

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confidence: 99%

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Stable Concentrated Emulsions of the 1-Monoglyceride of Capric Acid (Monocaprin) with Microbicidal Activities against the Food-Borne Bacteria Campylobacter jejuni , Salmonella spp., and Escherichia coli

Thormar

Hilmarsson

Bergsson

2006

Appl Environ Microbiol

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111

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“…This activity was also found against E. coli by the same group (Marounek et al 2003) being stronger in this case in C8 than in C10 (around 2 and 7 mM, respectively, were needed), after a 1-day incubation. On the contrary, Bergsson et al (2002) did not find killing activity of none of the three MCFAs against E. coli or Salmonella spp. after 30 min of incubation with a concentration of 10 mM.…”

Section: Discussionmentioning

confidence: 74%

Effects of medium-chain fatty acids on the structure and immune response of IPEC-J2 cells

2016

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Medium-chain fatty acids (MCFAs) have been suggested as an alternative to the use of antibiotics in animal nutrition with promising results. First, we studied the sensitivity of Salmonella Enteritidis and an enteropathogenic Escherichia coli strain against caprylic (C8), capric (C10) and lauric (C12) acids. A porcine in vitro model using the porcine cell line IPEC-J2 was used to test the effects of MCFAs on structural and immunological traits without and with a concomitant challenge with E. coli or S. Enteritidis. The three MCFAs exerted an inhibitory effect on bacterial growth, stronger for C12 than C8 or C10, S. Enteritidis being more sensitive than the E. coli strain. Flow cytometry showed a numeric concentration dependent increase in the adhesion of E. coli or S. Enteritidis to IPEC-J2 cells. Measurement of transepithelial electrical resistance after bacterial challenge showed negative effects of all MCFAs on IPEC-J2 cells at the highest concentrations. Immune parameters were affected by C8, since a concentration dependent effect starting at 5 mM was observed for mRNA expression of IL-6 and TLR-4 (up-regulated) and IL-8 (down-regulated). TLR-4 was up-regulated with C10 at 2 and 5 mM. The three MCFAs affected also the epithelial morphology through downregulation of Occludin and up-regulation of Claudin-4 expression. In conclusion, the three MCFAs under study influenced bacterial growth rates and modified the gene expression to a different degree in the cell line IPEC-J2 but the effect on the morphological structure and response of the cells after bacterial challenge could not be assessed. Although these tests show a prior estimation of MCFAs effects in intestinal epithelium, in vivo confirmation is still needed.

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“…The difference in the susceptibility of gram-negative bacteria to killing by lipids was notable (Bergsson et al 2002) and is probably due to the differences in the outer membrane or the cell wall of bacteria. The external leaflet of the outer membrane of Enterobacteriacae, such as e. coli that lives in the rectum, an environment rich in hydrophobic compounds, is almost entirely composed of lipopolysaccharides and proteins.…”

Section: Antimicrobial Activitymentioning

confidence: 99%

Functional bioactive compounds and biological activities of Spirulina platensis lipids

Ramadan¹,

Asker²,

Ibrahim³

2008

Czech J. Food Sci.

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The compositions and concentrations of lipid classes, fatty acids, tocopherols were determined in the lipids from blue-green microalga Spirulina platensis. Total lipids (TL) recovered using chloroform: methanol (2:1, v/v) were found to be 163.5 g/kg (on dry weight basis). The level of neutral lipids was the highest, followed by glycolipids and phospholipids, respectively. Among TL and lipid classes, palmitic, γ-linolenic and linoleic acids were the dominating fatty acids. Compared to the neutral lipids, the polar fractions were generally characterised by higher percentages of saturated fatty acids. The recovered lipids were characterised by high percentage of tocopherols, wherein α-tocopherol constitutes about 73% of total tocopherols present, the rest being γ-tocopherol. Spirulina platensis lipids exhibited a strong radical scavenging activity towards stable DPPH free radicals, whereas 27% of DPPH radicals were quenched after 2 h incubation. TL and lipid classes inhibited the growth of different microorganisms except gramnegative bacteria. At high concentrations, the tested lipids appeared more effective against a. niger (28.3 ± 1.53 mm). The information obtained in the present investigation is useful for lipid characterisation and further chemical and nutritional investigations of Spirulina platensis.

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Bactericidal effects of fatty acids and monoglycerides on Helicobacter pylori

Cited by 141 publications

References 21 publications

Stable Concentrated Emulsions of the 1-Monoglyceride of Capric Acid (Monocaprin) with Microbicidal Activities against the Food-Borne Bacteria Campylobacter jejuni , Salmonella spp., and Escherichia coli

Stable Concentrated Emulsions of the 1-Monoglyceride of Capric Acid (Monocaprin) with Microbicidal Activities against the Food-Borne Bacteria Campylobacter jejuni , Salmonella spp., and Escherichia coli

Effects of medium-chain fatty acids on the structure and immune response of IPEC-J2 cells

Functional bioactive compounds and biological activities of Spirulina platensis lipids

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