Journal
FOOD CONTROL
Volume 86, Issue -, Pages 138-145Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodcont.2017.11.008
Keywords
Erythorbyl laurate; Multi-functional food additive; Antibacterial activity; Membrane permeability; Synergistic effect
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Funding
- Basic Science Research Program through the National Research Foundation of Korea (NRF) - Ministry of Science, ICT and Future Planning [NRF-2017R1A2B4009230]
- Ministry of Education [NRF-R1A6A3A01012396]
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The antibacterial activity and mechanism of erythorbyl laurate were investigated to provide information on practical applications as a multi-functional food additive. Antibacterial susceptibility screening demonstrated that erythorbyl laurate exerted both bacteriostatic and bactericidal effects on gram positive foodborne pathogens (minimum inhibitory concentration: 0.48-0.88 mM, minimum bactericidal concentration: 0.65-1.00 mM). The growth curves of gram-positive strains showed increases in the gimel (lag phase) accompanied by decreases in the mu(max) (maximum specific growth rate) as the concentration of erythorbyl laurate increased. The results of the crystal violet uptake and LIVE/DEAD BacLight assays suggested that the antibacterial mechanism of erythorbyl laurate might depend on alterations in the permeability and integrity of cell membranes. Furthermore, erythorbyl laurate showed strong synergistic effects when combined with a variety of antibacterial agents including nisin, kanamycin, and erythromycin (FTC index < 0.28), which might result from increases in bacterial membrane permeability induced by erythorbyl laurate. (C) 2017 Elsevier Ltd. All rights reserved.
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