کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7591266 | 1492104 | 2015 | 8 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
In vitro antibacterial activities and mechanism of sugar fatty acid esters against five food-related bacteria
ترجمه فارسی عنوان
فعالیت های ضد باکتری در محیط آزمایشگاهی و مکانیزم اسید های اسید چرب قندها در برابر پنج باکتری مرتبط با غذا
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
The objective of this study was to evaluate the antibacterial activities of sugar fatty acid esters, with different fatty acid and saccharide moieties, against five food-related bacteria including Bacillus cereus, Bacillus subtilis, Staphylococcus aureus, Escherichia coli and Salmonella typhimurium. Sucrose monocaprate showed the strongest antibacterial activity against all tested bacteria, especially Gram-positive bacteria. The minimum inhibitory concentrations (MICs) for Gram-positive bacteria and Gram-negative bacteria were 2.5 and 10Â mM, respectively. The minimum bactericidal concentrations (MBCs) for Gram-positive bacteria were 10Â mM. Time-kill assay also showed that sucrose monocaprate significantly inhibit the growth of tested bacteria. The permeability of the cell membrane and intracellular proteins were both changed by sucrose monocaprate according to cell constituents' leakage, SDS-PAGE and scanning electron microscope assays. It is suggested that sucrose monocaprate, with both emulsifying and antibacterial activities, have a potential to serve as a safe multifunctional food additive in food industries.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 187, 15 November 2015, Pages 370-377
Journal: Food Chemistry - Volume 187, 15 November 2015, Pages 370-377
نویسندگان
Lei Zhao, Heyan Zhang, Tianyang Hao, Siran Li,