Electrostatic interactions of cationic lauric arginate with anionic polysaccharides affect antimicrobial activity against spoilage yeasts

Abstract

Aims: To investigate the effect of anionic polysaccharides often used in beverage applications (xanthan and k-carrageenan) on the antimicrobial efficacy of the cationic surfactant lauric arginate (LAE) against typical spoilage yeasts. Methods and Results: The antimicrobial efficacy of LAE against Saccharomyces cerevisiae, Candida albicans and Zygosaccharomyces bailii in the absence and presence of anionic polysaccharides was assessed by microtitre and macrobroth dilution assays. Combining LAE with either xanthan or k-carrageenan caused a pronounced decrease in LAE's antimicrobial efficacy, with the minimal inhibitory and lethal concentrations (MIC and MLC) both increasing with increasing polysaccharide concentration. This reduction in antimicrobial efficacy was more pronounced for the addition of k-carrageenan. To determine the cause of loss of activity, physical properties of solutions were examined. Turbidity and sedimentation measurements indicated that complexes between LAE and anionic polysaccharides had been formed. Electrophoresis measurements showed that complexes had varying electrical charges and dimensions depending on solution composition. Conclusion: Results suggest that electrostatic interactions between LAE and anionic polysaccharides play a major role in complex formation and loss of antimicrobial activity. Significance and Impact of the Study: Results have important implications for the utilization of LAE as an antimicrobial agent in beverage and food products containing anionic polysaccharides.

Postharvest intervention technologies for safety enhancement of meat and meat based products; a critical review

“…Although yeasts are present on carcasses, their populations make up less than 5 % of the total microfloraYeast species that can significantly affect meat spoilage include Candida mesenterica, Candida saitoana, Cryptococcus albidus, Cryptococcus laurentii, Cryptococcus luteolus, Rhodotrula glutinous, and Rhodotorula mucilaginosa (Loeffler et al 2014). Spoilage due to yeast contamination occurs when their population numbers reach 1 × 10 6 organisms/cm 2 , a mass equal to bacterial counts of 1 × 10 8 organisms/cm 2 (Hinton et al 2002).…”

Mechanisms of Nα-lauroyl arginate ethyl ester against Penicillium digitatum and Pectobacterium carotovorum subsp. carotovorum

“…Many researches have been carried out to evaluate the antimicrobial efficiency of LAE applied on dairy products (Soni et al 2010;Woodcock et al 2009) and meat products (Higueras et al 2013;Loeffler et al 2014;Luchansky et al 2005;Schirra et al 2008). However, limited information is available on the use of LAE in the storage of fruits and vegetables.…”

Influence of Protein Type on the Antimicrobial Activity of LAE Alone or in Combination with Methylparaben

“…While the antimicrobial activity of LAE was shown to be strongly impacted by the presence of oppositely charged polymers, including not only proteins but also polysaccharides [8], methylparaben was found to be less structure-sensitive and therefore activity losses in presence of proteins were less pronounced. It should be noted that very few authors have reported on exceptional cases in which bacteria were found to have developed resistance mechanisms against this traditionally used preservative by either possessing the capacity to hydrolyze the parabens, as it was reported for a resistant strain of Pseudomonas cepacia [31], or by changing membrane lipid composition, as observed in the case of a resistant Staphylococcus aureus strain [32].…”