Acta Vet. Brno 2011, 80: 29-39

Comparison of antibacterial effect of seven 1-monoglycerides on food-borne pathogens or spoilage bacteria

Leona Buňková1, František Buňka2, Rahula Janiš1, Jiří Krejčí1, Iva Doležálková1, Zdeněk Pospíšil3, Jan Růžička4, Bohuslava Tremlová5

1Department of Fat, Tenside and Cosmetics Technology, Faculty of Technology, Tomas Bata University in Zlin, Czech Republic
2Department of Food Technology and Microbiology, Faculty of Technology, Tomas Bata University in Zlin, Czech Republic
3Department of Mathematics and Statistics, Faculty of Science, Masaryk University, Brno, Czech Republic
4Department of Environment Protection Engineering, Faculty of Technology, Tomas Bata University in Zlin, Czech Republic
5Department of Vegetable Foodstuffs and Plant Production, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Czech Republic

The aim of this study was to compare under the same conditions in vitro the inhibitory effects of seven 1-monoglycerides (MAG) containing fatty acids with a medium chain on ten strains of food-borne pathogens or spoilage gram-positive and gram-negative bacteria (Bacillus cereus, Bacillus subtilis, Enterococcus faecalis, Micrococcus luteus, Staphylococcus aureus, Citrobacter freundii, Escherichia coli, Proteus mirabilis, Salmonella enterica ser. Enteritidis and Pseudomonas aeruginosa) and on their growth indicatos. The inhibitory effect of MAGs (monocaprylin, monocaprin, monolaurin, monomyristin, monopalmitin, MAG of undecanoic and 10-undecenoic acids) at a concentration of 25 – 1500 mg·l-1 was observed. Growth of bacteria in the presence of MAG was studied by means of optical density of bacteria for 24 h. The data were modelled through a Gompertz equation and the lag-time, the maximum specific growth rate and the maximal value reached were calculated. MAGs inhibited mainly the growth of gram-positive bacteria, which was shown by the extended lag-time, decrease in specific growth rate and decrease in cell density. Inhibitory effects of tested MAGs could be ranked from point of view of the minimum inhibitory concentration: MAG-C12:0 > MAG-C11:0 > MAG-C10:0 > MAG-C14:0 > MAG-C11:1 > MAG-C8:0 > MAG-C16:0. In vitro, no significant inhibitory effects of 1-monoglycerides, with the exception of the highest concentrations applied, on the growth of gram-negative bacteria were detected. The main contribution of this study is to compare the effects of several MAG containing fatty acids with a medium chain under the same conditions on the growth indicators of bacteria.


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