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

Abstract

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

Antibacterial Effects of Monoglycerol Fatty Acid Esters and Sucrose Fatty Acid Esters on <i>Bacillus</i> spp.

“…1 and Fig. 2), indicating that these fatty acid esters did not inhibit spore germination. These results are consistent with previous reports (Buňková et al, 2011;Kuwana et al, 2011).…”

“…These hydrophobic fatty acid esters that have high affinity for the lipid bilayer membranes of microorganisms are well incorporated by microorganisms, and show strong antibacterial effects (Buňková et al 2011). Fatty acid esters also may adsorb to the bacterial surface, where the esters induce damage and the leakage of intracellular substances (Kuwana et al, 2011).…”

Antimicrobial activities of medium-chain fatty acids and monoacylglycerols on Cronobacter sakazakii DBM 3157^T and Cronobacter malonaticus DBM

“…Monoacylglycerols are normal part of the digestion of lipids and are widely used in the food industry as emulsifiers (Moonen & Bas 2004). Monoacylglycerols containing MCFAs have been shown to be efficient antimicrobial agents in cultures of food-borne pathogens, bacteria that are associated with spoilage, and fungi (Buňková et al 2011). Reports on the effects of capric acid, lauric acid, and monocaprin on Cronobacter, which is a Gram-negative bacterium and thus less susceptible to antimicrobials relative to Gram-positive bacteria, are absent from the current literature.…”

Antimicrobial Effects of 1-Monocaprylin and 1-Monocaproin Through <i>in vitro</i> Growth Inhibition and Molecular Docking Studies

“…There were lot published literatures to prove the inhibitory property of various MAGs against Grampositive bacteria (Kabara et al, 1972;Schlievert et al, 1992;Oh and Marshall, 1993;Branen and Davidson, 2004;Bunkova et al, 2011) and the resistant property to Gramnegative bacteria (Skrivanova et al, 2006;Kabara, 1978;Kabara, 1984). Based on detailed published studies of saturated fatty acids with chain lengths between 6 and 18 carbons, the lauric acid was found to possess more inhibitory activity against Gram-positive bacteria (Kabara et al, 1972) and MAG synthesized with caproic acid and caprylic acid in our study were found to show similar inhibitory effect.…”