Metabolism and pharmacokinetics of ethyl Nα-lauroyl-L-arginate hydrochloride in human volunteers

Hawkins, David R.; Rocabayera, X.; Ruckman, S. A.; Segret, R.; Shaw, David D.

doi:10.1016/j.fct.2009.07.028

Cited by 53 publications

(30 citation statements)

References 4 publications

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“…It has a cationic arginine moiety and a hydrophobic lauric acid tail ( Figure 1A ), which facilitates the killing of microorganisms via the lysis of the cell membrane (Rodriguez et al, 2004). In the human body, LAE can be readily hydrolyzed into nutritional components such as lauroyl arginine and arginine (Hawkins et al, 2009). Thus, LAE has been widely employed as a preservative in the cosmetics, food, and beverage industries (Kuhnert, 2002; Becerril et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

Lauroyl Arginate Ethyl Blocks the Iron Signals Necessary for Pseudomonas aeruginosa Biofilm Development

et al. 2017

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Pseudomonas aeruginosa is a ubiquitous gram-negative bacterium capable of forming a biofilm on living and non-living surfaces, which frequently leads to undesirable consequences. We found that lauroyl arginate ethyl (LAE), a synthetic non-oxidizing biocide, inhibited biofilm formation by P. aeruginosa at a sub-growth inhibitory concentration under both static and flow conditions. A global transcriptome analysis was conducted using a gene chip microarray to identify the genes targeted by LAE. In response to LAE treatment, P. aeruginosa cells up-regulated iron acquisition and signaling genes and down-regulated iron storage genes. LAE demonstrated the capacity to chelate iron in an experiment in which free LAE molecules were measured by increasing the ratio of iron to LAE. Furthermore, compared to untreated cells, P. aeruginosa cells treated with LAE exhibited enhanced twitching motility, a phenotype that is usually evident when the cells are starved for iron. Taken together, these results imply that LAE generated iron-limiting conditions, and in turn, blocked iron signals necessary for P. aeruginosa biofilm development. As destroying or blocking signals leading to biofilm development would be an efficient way to mitigate problematic biofilms, our findings suggest that LAE can aid in reducing P. aeruginosa biofilms for therapeutic and industrial purposes.

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Section: Introductionmentioning

confidence: 99%

Lauroyl Arginate Ethyl Blocks the Iron Signals Necessary for Pseudomonas aeruginosa Biofilm Development

et al. 2017

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“…The maximum allowed level of LAE in fresh cuts of poultry meat is 200 mg/kg by weight of the finished product (USDA FSIS, 2013b). The characteris tics of LAE such as heat stability, immediate effects on pathogens, rapid metabolism in the human body into nontoxic components, and tolerances to a wide range of pH make it an efficient antimicrobial agent (Hawkins et al, 2009;Becerril et ah, 2013).…”

Section: Introductionmentioning

confidence: 99%

Antimicrobial efficacy of lauric arginate against Campylobacter jejuni and spoilage organisms on chicken breast fillets

et al. 2014

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The objectives of this study were to determine the antimicrobial efficacy of lauric arginate (LAE) against Campylobacter jejuni (in broth and on chicken breast fillets) and spoilage microorganisms (on chicken breast fillets). In vitro antimicrobial activity of LAE was determined by treating C. jejuni (in pure culture) with 0 (control), 50, 100, and 200 mg/L of LAE solutions at 4°C for 2 h. Inoculated chicken samples with C. jejuni were treated with 0, 200, and 400 mg/kg of LAE, packaged, and stored at 4°C for 7 d for determining the efficacy of LAE against C. jejuni on meat. Noninoculated skinless chicken breast fillet samples were treated with 0, 200, and 400 mg/kg of LAE and were used for analysis of LAE treatments on growth of mesophilic and psychrotrophic organisms on d 0, 3, 9, and 14 during storage at 4°C. Lauric arginate was highly effective against C. jejuniin vitro with no detectable survivors. Lauric arginate significantly (P ≤ 0.05) reduced C. jejuni counts on chicken breast fillets with 200 and 400 mg/kg treatments. Lauric arginate at 400 mg/L gave a maximum reduction of ~1.5 log cfu/g of C. jejuni during 7 d of storage at 4°C without any change in pH of meat. Treating chicken breast fillets with 400 mg/kg of LAE caused 2.3 log cfu/g reduction of psychrotrophs (P ≤ 0.05) compared with the control on d 0 of storage. However, no difference existed (P ≥ 0.05) in the growth of psychrotrophs on chicken breast fillets after treatment with 200 and 400 mg/kg of LAE compared with the control after 3 d. The LAE treatments had no effect (P ≥ 0.05) on growth of mesophilic organisms. The results of the study indicated that LAE is effective in reducing C. jejuni on chicken breast fillets.

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“…(Bakal and Diaz 2005) demonstrated cleavage of the ethyl ester from LAE to form N-lauroyl-L-arginine (LAS) (LOQ LAS = 0.02 mg/mL), but this compound was also not detected in the chromatogram. 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40 41 42 43 44 45 46 47 48 49 50 51 52 53 54 55 56 57 58 59 60 61 62 63 64 65 As already mentioned, LAE degrades to LAS and hydrolysis of it results in the production of arginine, which converts to ornithine and urea, following acid catabolism via the urea and citric acid cycles, resulting in carbon dioxide and urea, which are excreted in the expired air and in urine respectively (Hawkins et al 2009). The results demonstrate that these films have a great potential for the food safety industry without compromising human health.…”

Section: In Vitro Availability Analysis Of Laementioning

confidence: 99%

“…This new molecule has been considered as Generally Recognized as Safe (GRAS) and permitted as a food preservative at a concentration up to 200 ppm by the Food and Drug Administration (FDA) (Bakal and Diaz 2005). Moreover, when LAE is ingested it is hydrolysed in the human body and transformed into natural components (Bakal and Diaz 2005;Hawkins et al 2009;. Recent studies have used LAE as an antimicrobial agent to inhibit microbial growth in foods, but limited information is available concerning its use in the design of active food packaging by means of its incorporation into polymer films (Guo et al 2014;Higueras et al 2013;Theinsathid et al 2012).…”

Section: Introductionmentioning

confidence: 99%

Antimicrobial Effectiveness of Lauroyl Arginate Incorporated into Ethylene Vinyl Alcohol Copolymers to Extend the Shelf-Life of Chicken Stock and Surimi Sticks

Muriel-Galet

López‐Carballo

Gavara

et al. 2014

Food Bioprocess Technol

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Abstract:This study was designated to determine the antimicrobial effect of ethyl-Nα-dodecanoyl-L-arginate hydrochloride (LAE) incorporated into ethylene vinyl alcohol copolymer (EVOH) films on chicken stock and ready-to-eat surimi sticks. Firstly, the effect of LAE against L. monocytogenes and E. coli was studied by using flow cytometry and scanning electron microscopy. Next, film-forming solutions of ethylene vinyl alcohol copolymers EVOH29 and EVOH44 (29% and 44% molar percentage of ethylene, respectively) containing 0, 5 and 10% w/w of LAE were cast into films. Several experiments were conducted to determine the antimicrobial activity of the films in vitro and also in vivo with the above-mentioned food products. The outcome of the tests showed a high impact on the viability of bacteria treated with LAE, with dramatic damage to the membrane. The films were able to inhibit the microbiota of the food products studied for 10 days under storage at 4 °C, showing a significant antibacterial effect against L. monocytogenes and E. coli. These films show great potential as systems for sustained release of active molecules to improve the safety and quality of packaged food products. monocytogenes and E. coli was studied by using flow cytometry and scanning electron microscopy. Next, film-forming solutions of ethylene vinyl alcohol copolymers EVOH29 and EVOH44 (29% and 44% molar percentage of ethylene, respectively) containing 0, 5 and 10% w/w of LAE were cast into films. Several experiments were conducted to determine the antimicrobial activity of the films in vitro and also in vivo with the above-mentioned food products. The outcome of the tests showed a high impact on the viability of bacteria treated with LAE, with dramatic damage to the membrane. The films were able to inhibit the microbiota of the food products studied for 10 days under storage at 4 °C, showing a significant antibacterial effect against L. monocytogenes and E. coli. These films show great potential as systems for sustained release of active molecules to improve the safety and quality of packaged food products. Powered by Editorial Manager® and ProduXion Manager® from Aries Systems Corporation Antimicrobial effectiveness of LAE incorporated into EVOH

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Metabolism and pharmacokinetics of ethyl Nα-lauroyl-L-arginate hydrochloride in human volunteers

Cited by 53 publications

References 4 publications

Lauroyl Arginate Ethyl Blocks the Iron Signals Necessary for Pseudomonas aeruginosa Biofilm Development

Lauroyl Arginate Ethyl Blocks the Iron Signals Necessary for Pseudomonas aeruginosa Biofilm Development

Antimicrobial efficacy of lauric arginate against Campylobacter jejuni and spoilage organisms on chicken breast fillets

Antimicrobial Effectiveness of Lauroyl Arginate Incorporated into Ethylene Vinyl Alcohol Copolymers to Extend the Shelf-Life of Chicken Stock and Surimi Sticks

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