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Article: Antimicrobial activity of fatty Nacylamino acids against Grampositive foodborne pathogens

TitleAntimicrobial activity of fatty Nacylamino acids against Grampositive foodborne pathogens
Authors
Issue Date1992
PublisherAcademic Press. The Journal's web site is located at http://www.elsevier.com/locate/fm
Citation
Food Microbiology, 1992, v. 9 n. 1, p. 67-76 How to Cite?
AbstractThe inhibitory effect of fatty N-acylamino acids on Gram-positive food-borne pathogens was examined. Myristoyl (C14) derivatives gave the greatest activity, followed by lauroyl (C14) and palmitoyl (C14). Derivatives of aromatic amino acids were most active, particularly phenylalanine. D-Isomers were inactive, as were the esters of active derivatives. Minimum inhibitory concentrations of as low as 8.5 ·g ml-1 were obtained with myristoyl-phenylalanine (Myr-Phe), the most active derivative. Inhibitory activity was highest under mildly acidic (pH 6.0) as opposed to neutral conditions. Fatty N-acylamino acids specifically inhibited production of hemolysin (listeriolysin O) by Listeria monocytogenes. The results suggest that fatty N-acylamino acids may have some potential use as multi-functional food additives.
Persistent Identifierhttp://hdl.handle.net/10722/178383
ISSN
2015 Impact Factor: 3.682
2015 SCImago Journal Rankings: 1.753

 

DC FieldValueLanguage
dc.contributor.authorMckellar, RCen_US
dc.contributor.authorPaquet, Aen_US
dc.contributor.authorMa, CYen_US
dc.date.accessioned2012-12-19T09:47:23Z-
dc.date.available2012-12-19T09:47:23Z-
dc.date.issued1992en_US
dc.identifier.citationFood Microbiology, 1992, v. 9 n. 1, p. 67-76en_US
dc.identifier.issn0740-0020en_US
dc.identifier.urihttp://hdl.handle.net/10722/178383-
dc.description.abstractThe inhibitory effect of fatty N-acylamino acids on Gram-positive food-borne pathogens was examined. Myristoyl (C14) derivatives gave the greatest activity, followed by lauroyl (C14) and palmitoyl (C14). Derivatives of aromatic amino acids were most active, particularly phenylalanine. D-Isomers were inactive, as were the esters of active derivatives. Minimum inhibitory concentrations of as low as 8.5 ·g ml-1 were obtained with myristoyl-phenylalanine (Myr-Phe), the most active derivative. Inhibitory activity was highest under mildly acidic (pH 6.0) as opposed to neutral conditions. Fatty N-acylamino acids specifically inhibited production of hemolysin (listeriolysin O) by Listeria monocytogenes. The results suggest that fatty N-acylamino acids may have some potential use as multi-functional food additives.en_US
dc.languageengen_US
dc.publisherAcademic Press. The Journal's web site is located at http://www.elsevier.com/locate/fmen_US
dc.relation.ispartofFood Microbiologyen_US
dc.titleAntimicrobial activity of fatty Nacylamino acids against Grampositive foodborne pathogensen_US
dc.typeArticleen_US
dc.identifier.emailMa, CY: macy@hkucc.hku.hken_US
dc.identifier.authorityMa, CY=rp00759en_US
dc.description.naturelink_to_subscribed_fulltexten_US
dc.identifier.scopuseid_2-s2.0-0002402519en_US
dc.identifier.volume9en_US
dc.identifier.issue1en_US
dc.identifier.spage67en_US
dc.identifier.epage76en_US
dc.publisher.placeUnited Kingdomen_US
dc.identifier.scopusauthoridMcKellar, RC=7005972466en_US
dc.identifier.scopusauthoridPaquet, A=7003782027en_US
dc.identifier.scopusauthoridMa, CY=7402924944en_US

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