Influence of monoacylglycerols on growth inhibition of micromycetes <b><i>in vitro</i></b> and on bread

Buňková, Leona; Krejčí, Jiří; Janiš, Rahula; Kašpárková, Věra; Vltavská, Pavlína; Kulendová, Lucie; Buňka, František

doi:10.1002/ejlt.200900070

Cited by 22 publications

(14 citation statements)

References 22 publications

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“…The susceptibility of yeast and fungi is also species specific. While we found a MIC of 4 mM for Z. bailii, previous studies have documented MIC values ranging from 0.15 to 10 mM for a wide range of yeast and fungi (5,7). Interestingly, the MIC of bacteria was similar to the concentration for which no viable cells were detected, and growth inhibition was thus directly linked to loss of viability (Fig.…”

Section: Discussionsupporting

confidence: 50%

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Antimicrobial Mechanism of Monocaprylate

Hyldgaard

Sutherland

Sundh

et al. 2012

Appl Environ Microbiol

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ABSTRACTMonoglyceride esters of fatty acids occur naturally and encompass a broad spectrum of antimicrobial activity. Monocaprylate is generally regarded as safe (GRAS) and can function both as an emulsifier and as a preservative in food. However, knowledge about its mode of action is lacking. The aim of this study was therefore to elucidate the mechanism behind monocaprylate's antimicrobial effect. The cause of cell death inEscherichia coli,Staphylococcus xylosus, andZygosaccharomyces bailiiwas investigated by examining monocaprylate's effect on cell structure, membrane integrity, and its interaction with model membranes. Changes in cell structure were visible by atomic force microscopy (AFM), and propidium iodide staining showed membrane disruption, indicating the membrane as a site of action. This indication was confirmed by measuring calcein leakage from membrane vesicles exposed to monocaprylate. AFM imaging of supported lipid bilayers visualized the integration of monocaprylate into the liquid disordered, and not the solid ordered, phase of the membrane. The integration of monocaprylate was confirmed by quartz crystal microbalance measurements, showing an abrupt increase in mass and hydration of the membrane after exposure to monocaprylate above a threshold concentration. We hypothesize that monocaprylate destabilizes membranes by increasing membrane fluidity and the number of phase boundary defects. The sensitivity of cells to monocaprylate will therefore depend on the lipid composition, fluidity, and curvature of the membrane.

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Section: Discussionsupporting

confidence: 50%

“…and Aspergillus spp. (7), and herpes simplex virus (21). The mode of action for monocaprylate has not yet been investigated, and we hypothesize that it is similar to that of other monoglycerides.…”

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confidence: 92%

Antimicrobial Mechanism of Monocaprylate

Hyldgaard

Sutherland

Sundh

et al. 2012

Appl Environ Microbiol

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“…The high tolerance of this fungus to MAG activity was also reported by Růžička (2003). Buňková (2010) found that the growth of some penicillia including P. roqueforti was strongly inhibited by MAG C10:0 and MAG C12:0 while a weak inhibitory action on A. niger was recorded. In our study, the behaviour of these strains with respect to MAGs showed similar features.…”

Section: Antifungal Activity Of Mags In Vitrosupporting

confidence: 72%

Monoacylglycerols as fruit juices preservatives

Doležálková¹,

Máčalík²,

Butkovičová³

et al. 2012

Czech J. Food Sci.

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Doležálková I., Máčalík Z., Butkovičová A., Janiš R., Buňková L. (2012): Monoacylglycerols as fruit juices preservatives. Czech J. Food Sci., 30: 567-572.Limiting or preventing the growth of undesirable microbial flora in food products is one of the main goals of food microbiology. A number of preservation methods have been designed to extend the shelf-life of the food products by reducing the microbial growth while new antimicrobials are still examined. Monoglycerides are naturally occurring compounds with inhibitory activity against various microorganisms. We evaluate the antimicrobial effects of 8 monoglycerides in vitro and in fresh unpasteurised apple juice. Out of all monoglycerides tested, monocaprin (MAG C10:0) and monolaurin (MAG C12:0) showed the best ability to supress or prevent the growth of filamentous fungi in vitro. The addition of these monoglycerides to apple juice resulted in a decrease in total viable counts of bacteria and yeasts. Monocaprin was able to stop completely the growth of bacteria and yeasts at a concentration of 250 µg/ml, and to prevent microbial spoilage of apple juices for at least two weeks.

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“…MAG have attracted their interest due to relatively simple structure, availability, chemical stability and first of all due to their biocompatibility, biodegradability and absence of irritable effect on humans. MAG are generally recognised as safe (GRAS) and can be applied with a great confidence not only in foods [3,4] and feeds [5] but also in pharmaceutical industry, medicine [6] and cosmetics. Moreover, they can be used in production of antimycotic materials getting into touch with skin, products preventing fermentation, etc.…”

Section: Introductionmentioning

confidence: 99%

Antimicrobial properties of 1‐monoacylglycerols prepared from undecanoic (C11:0) and undecenoic (C11:1) acid

Doležalová

Janiš

Svobodová

et al. 2010

Euro J Lipid Sci & Tech

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Antimicrobial activity of monoacylglycerols (MAG) with odd number of carbons prepared from undecanoic (MAG C11:0) and undecenoic (MAG C11:1) was investigated. Data showed that both studied substances successfully inhibited Gram-positive cocci (Staphylococcus aureus) and spore-forming rods (Bacillus cereus). Gram-negative bacteria were highly resistant against MAG C11:0 and showed considerable tolerance against MAG C11:1. Minimum inhibitory concentration (MIC) of MAG C11:1 was possible to determine for Escherichia coli only. Complete inhibition of three fungi genera (Alternaria, Cladosporium, Trichothecium) was achieved using MAG C11:1 with a concentration higher than 750 mg/ mL. The growth of Aspergillus niger, Mucor racemosus, Phoma, Scopulariopsis, Trichoderma was significantly reduced. Generally, MAG C11:1 was more efficient than MAG C11:0 against all tested microorganisms. Due to a rich production of degradation enzymes, some fungi species surprisingly adapted their metabolism during growth and were even able to utilise tested MAG as a source of carbon.Practical applications: MAG composed of fatty acids with odd number of carbons in molecule are a promising group of substances applicable in food industry and cosmetics. They represent materials with broad spectrum of antimicrobial activity, especially against Gram-positive bacteria. More efficient MAG C11:1 with a double bond in molecule can be recommended for reduction of S. aureus that cause food enterotoxicosis.

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Influence of monoacylglycerols on growth inhibition of micromycetes in vitro and on bread

Cited by 22 publications

References 22 publications

Antimicrobial Mechanism of Monocaprylate

Antimicrobial Mechanism of Monocaprylate

Monoacylglycerols as fruit juices preservatives

Antimicrobial properties of 1‐monoacylglycerols prepared from undecanoic (C11:0) and undecenoic (C11:1) acid

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