Inhibitory properties of lithium, sodium and potassium o-, m- and p-coumarates against Escherichia Coli 0157:H7

• Autorzy: Stachelska M.A.

Warianty tytułu

PL

Aktywność przeciwdrobnoustrojowa soli litu, sodu i potasu kwasu orto-, meta- i para-kumarowego wobec Escherichia Coli 0157:H7

• Języki publikacji: EN

Abstrakty

EN

Background. The aim of this paper was to assess the inhibitory properties of salts of phenolic acids against Escherichia coli 0157:H7 ATCC 8739. Escherichia coli 0157:H7 is a pathogen which is able to produce verotoxins provoking hemorrhagic diarrhea in humans. There is a strong need for the effective natural methods eliminating E. coli 0157:H7 from food. Methodology. The following salts were tested: sodium, potassium and lithium salts of ortho-coumaric, meta-coumaric and para-coumaric acids. The 1%, 2%, 3%, 4% and 5% water solutions of each substance were prepared. Agar-well diffusion method was applied. Petri dishes were incubated at 35°C for 24 h. At the end of the incubation period, inhibition zones which appeared on the medium Petri dishes were calculated in millimeters. Results. It was found that lithium salt of o-coumaric acid, potassium salt of o-coumaric acid, lithium salt of m-coumaric acid and sodium salt of w-coumaric acid were most effective towards E. coli 0157:H7, while potassium salt of w-coumaric acid, a sodium salt of/7-coumaric acid were slightly less effective and lithium salt of/7-coumaric acid did not possess any antimicrobial activity. Conclusion. The salts of phenolic acids having various structural features showed different characteristics towards foodbome pathogens. Such findings indicate that phenolic acids and their salts may be a potential bio-alternative for chemical food preservation.

PL

Wstęp. Celem pracy była ocena właściwości hamujących soli kwasów fenolowych wobec Escherichia coli 0157: H7 ATCC 8739. Escherichia coli 0157: H7 jest drobnoustrojem chorobotwórczym zdolnym do produkcji werotoksyn wywołujących biegunkę krwotoczną u ludzi. Dlatego zachodzi potrzeba opracowania naturalnych metod skutecznie eliminujących występowanie E. coli 0157: H7 w żywności. Materiał i metody. Przedmiotem badań były sole sodu, potasu i litu kwasu orto-, meta- i parakumarowego. Przygotowane zostały roztwory: 1-, 2-, 3-, 4- i 5-procentowy każdej z soli. Zastosowano metodę dyfuzyjno-studzienkową w podłożu agarowym. Płytki Petriego były inkubowane w temperaturze 35°C przez 24 h. Pod koniec okresu inkubacji strefy zahamowania wzrostu zostały wyrażone w milimetrach. Wyniki. Najlepszymi właściwościami przeciwdrobnoustrojowymi wobec E. coli 0157: H7 charakteryzowała się sól litu kwasu o-kumarowego, sól potasu kwasu o-kumarowego, sól litu kwasu m-kumarowego i sól sodu kwasu m-kumarowego, natomiast sól potasu kwasu m-kumarowego, sól sodu kwasu p-kumarowego wykazały nieco mniejszą skuteczność, a sól litu kwasu p-kumarowego nie miała właściwości przeciwdrobnoustrojowych. Wnioski. Sole kwasów fenolowych o zróżnicowanej budowie strukturalnej wykazały istotnie różne właściwości przeciwdrobnoustrojowe wobec bakterii chorobotwórczej występującej w żywności. Fakt ten dowodzi, że kwasy fenolowe i ich sole mogą być potencjalną alternatywą chemicznego konserwowania żywności.

• Wydawca: -
• Czasopismo: Acta Scientiarum Polonorum. Technologia Alimentaria
• Rocznik: 2015
• Tom: 14
• Numer: 1
• Opis fizyczny: p.77-84,fig.,ref.

Twórcy

autor

Stachelska M.A.

• Food Technology and Food Service Institute, State College of Computer Science and Business Administration in Lomza, Akademicka 14, 18–400 Lomza, Poland

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Identyfikatory

DOI

10.17306/J.AFS.2015.1.9