Antibacterial Properties of Polyphenols: Characterization and QSAR (Quantitative Structure–Activity Relationship) Models

Autor: Lynda Bouarab-Chibane, Valérian Forquet, Pierre Lantéri, Yohann Clément, Lucie Léonard-Akkari, Nadia Oulahal, Pascal Degraeve, Claire Bordes

Publikováno v: Frontiers in Microbiology, Vol 10 (2019)

Besides their established antioxidant activity, many phenolic compounds may exhibit significant antibacterial activity. Here, the effect of a large dataset of 35 polyphenols on the growth of 6 foodborne pathogenic or food-spoiling bacterial strains,

Externí odkaz: https://doaj.org/article/ceb9a76aa81e4dbf9661f695125c95c0

Dispersed phase volume fraction, weak acids and Tween 80 in a model emulsion: Effect on the germination and growth of Bacillus weihenstephanensis KBAB4 spores

Autor: Olivier Couvert, Stéphanie Guégan, Corinne Rondeau-Mouro, Nicolas Decourcelle, Lucie Léonard-Akkari, Jean-François Lepage, Noémie Desriac, Anne-Gabrielle Mathot, Fabienne Courand, Ivan Leguérinel, Louis Coroller

Publikováno v: Food Research International
Food Research International, Elsevier, 2018, 109, pp.288-297
Food Research International, Elsevier, 2018, 109, pp.288-297. ⟨10.1016/j.foodres.2018.04.016⟩

International audience; In foodstuffs, physico-chemical interactions and/or physical constraints between spores, inhibitors and food components may exist. Thus, the objective of this study was to investigate such interactions using a model emulsion a

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::68bc38c84dd21a4ddadbbc6209e7b8f8
https://hal.archives-ouvertes.fr/hal-01829591/file/re2018-pub00057561.pdf