year 4, Issue 4 (Winter 2011)
Iran J Med Microbiol 2011, 4(4): 51-58 |
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Tajik H, Shokouhi Sabet Djalali F. In vitro assessment of antibacterial properties of fatty acids and their monoglycerids derivatives against Escherichia coli O157:H7. Iran J Med Microbiol 2011; 4 (4) :51-58
URL: http://ijmm.ir/article-1-27-en.html
URL: http://ijmm.ir/article-1-27-en.html
1- Department of food hygiene and quality control, Faculty of veterinary medicine, Urmia university , Iran
2- Department of clinical sciences, Faculty of Veterinary Medicine, Urmia University
2- Department of clinical sciences, Faculty of Veterinary Medicine, Urmia University
Abstract: (16699 Views)
Background and objectives: Fatty acids and their derivatives were found in many plant and animal products. The aim of this study was to investigate the inhibitory effects of fatty acids (lauric acid, capric acid, palmitoleic acid and oleic acid) and its monoglycerids (monolaurin, monocaprin, monopalmitolein and monolein) derivatives on E.coli O157:H7.
Material and methods: Antibacterial efficiency of the agents was determined according to the broth dilution test in BHI broth. Among with bacterial inoculum, appropriate quantities of each agent were added to BHI broth to give final concentrations of 0.16, 0.31, 0.63, 1.25 and 2.5 Mm.Then samples were incubated at 37°C. Control samples consisted of inoculated broth without fatty acids and their monoglycerids. Data were analyzed by ANOVA test.
Results: The results showed that capric acid and its monoglycerid in comparison with other fatty acids showed significantly higher inhibitory effect on E. coli (P<0.05). The antibacterial effects of capric acid were marked at 0.63 Mm and higher dilution.
Conclusion: Fatty acids and their monoglycerids, especially capric acid and its monoglicerid have antibacterial effects on strain O157 :H7. The effectiveness is directly correlated with capric acid concentration.
Material and methods: Antibacterial efficiency of the agents was determined according to the broth dilution test in BHI broth. Among with bacterial inoculum, appropriate quantities of each agent were added to BHI broth to give final concentrations of 0.16, 0.31, 0.63, 1.25 and 2.5 Mm.Then samples were incubated at 37°C. Control samples consisted of inoculated broth without fatty acids and their monoglycerids. Data were analyzed by ANOVA test.
Results: The results showed that capric acid and its monoglycerid in comparison with other fatty acids showed significantly higher inhibitory effect on E. coli (P<0.05). The antibacterial effects of capric acid were marked at 0.63 Mm and higher dilution.
Conclusion: Fatty acids and their monoglycerids, especially capric acid and its monoglicerid have antibacterial effects on strain O157 :H7. The effectiveness is directly correlated with capric acid concentration.
Type of Study: Original Research Article |
Subject:
Medical Bacteriology
Received: 2013/10/25 | Accepted: 2013/11/10 | ePublished: 2013/11/10
Received: 2013/10/25 | Accepted: 2013/11/10 | ePublished: 2013/11/10
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