Ferulic acid and eugenol have different abilities to maintain their inhibitory activity against Listeria monocytogenes in emulsified systems
| Autor: | Aurélia Pernin, Véronique Bosc, Marie-Noëlle Maillard, Florence Dubois-Brissonnet |
|---|---|
| Přispěvatelé: | MICrobiologie de l'ALImentation au Service de la Santé (MICALIS), Institut National de la Recherche Agronomique (INRA)-AgroParisTech, Ingénierie, Procédés, Aliments (GENIAL), Université Paris Saclay (COmUE), French government, Dubois-Brissonnet, Florence |
| Jazyk: | angličtina |
| Rok vydání: | 2019 |
| Předmět: |
Microbiology (medical)
foodborne pathogen lipid droplets [SDV]Life Sciences [q-bio] lcsh:QR1-502 phytophenol medicine.disease_cause partition coefficient Microbiology lcsh:Microbiology Ferulic acid growth inhibition 03 medical and health sciences chemistry.chemical_compound Minimum inhibitory concentration Listeria monocytogenes [SDV.IDA]Life Sciences [q-bio]/Food engineering medicine [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering Food science Original Research 030304 developmental biology phenolic compound emulsion 0303 health sciences Aqueous solution 030306 microbiology Aqueous two-phase system Antimicrobial Eugenol chemistry Emulsion antimicrobial |
| Zdroj: | Frontiers in Microbiology Frontiers in Microbiology, Frontiers Media, 2019, 10, pp.1-10. ⟨10.3389/fmicb.2019.00137⟩ Frontiers in Microbiology, Vol 10 (2019) Frontiers in Microbiology (10), 1-10. (2019) |
| ISSN: | 1664-302X |
| Popis: | International audience; Natural phenolic compounds are found in large quantities in plants and plant extracts and byproducts from agro-industries. They could be used to ensure food quality and safety due to their antimicrobial properties demonstrated in systems such as culture media. The aim of this study was to evaluate the ability of two natural phenolic compounds, ferulic acid and eugenol, to maintain their inhibitory activity against the growth of Listeria monocytogenes in an oil-in-water emulsion, simulating a complex food system. The minimum inhibitory concentration (MIC) of each phenolic compound was first determined in culture medium, consisting of TS broth and an added emulsifier. Whey proteins and Tween 80 increased the MIC of the antimicrobial activity of eugenol. The MIC of ferulic acid was less affected by the addition of Tween 80. The inhibitory activities of both phenolic compounds were then compared at the same concentration in emulsions and their corresponding aqueous phases by following the growth of L. monocytogenes by plate counting. In emulsified systems, eugenol lost the high inhibitory activity observed in the aqueous phase, whereas ferulic acid retained it. The partition coefficient (logP(oct/wat)) appears to be a key factor. Eugenol (logP(oct/wat) = 2.61) dispersed in the aqueous phase intercalates into the bacterial membrane and has high antimicrobial activity. In contrast, it likely preferentially partitions into the lipid droplets when dispersed in an emulsion, consequently losing its antimicrobial activity. As ferulic acid is more hydrophilic, a higher proportion probably remains in the aqueous phase of the emulsion, retaining its antimicrobial activity. |
| Databáze: | OpenAIRE |
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