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Article: Antimicrobial activity of fatty Nacylamino acids against Grampositive foodborne pathogens
Title | Antimicrobial activity of fatty Nacylamino acids against Grampositive foodborne pathogens |
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Authors | |
Issue Date | 1992 |
Publisher | Academic 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? |
Abstract | The 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 Identifier | http://hdl.handle.net/10722/178383 |
ISSN | 2023 Impact Factor: 4.5 2023 SCImago Journal Rankings: 1.026 |
ISI Accession Number ID |
DC Field | Value | Language |
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dc.contributor.author | Mckellar, RC | en_US |
dc.contributor.author | Paquet, A | en_US |
dc.contributor.author | Ma, CY | en_US |
dc.date.accessioned | 2012-12-19T09:47:23Z | - |
dc.date.available | 2012-12-19T09:47:23Z | - |
dc.date.issued | 1992 | en_US |
dc.identifier.citation | Food Microbiology, 1992, v. 9 n. 1, p. 67-76 | en_US |
dc.identifier.issn | 0740-0020 | en_US |
dc.identifier.uri | http://hdl.handle.net/10722/178383 | - |
dc.description.abstract | The 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.language | eng | en_US |
dc.publisher | Academic Press. The Journal's web site is located at http://www.elsevier.com/locate/fm | en_US |
dc.relation.ispartof | Food Microbiology | en_US |
dc.title | Antimicrobial activity of fatty Nacylamino acids against Grampositive foodborne pathogens | en_US |
dc.type | Article | en_US |
dc.identifier.email | Ma, CY: macy@hkucc.hku.hk | en_US |
dc.identifier.authority | Ma, CY=rp00759 | en_US |
dc.description.nature | link_to_subscribed_fulltext | en_US |
dc.identifier.scopus | eid_2-s2.0-0002402519 | en_US |
dc.identifier.volume | 9 | en_US |
dc.identifier.issue | 1 | en_US |
dc.identifier.spage | 67 | en_US |
dc.identifier.epage | 76 | en_US |
dc.identifier.isi | WOS:A1992HW18400008 | - |
dc.publisher.place | United Kingdom | en_US |
dc.identifier.scopusauthorid | McKellar, RC=7005972466 | en_US |
dc.identifier.scopusauthorid | Paquet, A=7003782027 | en_US |
dc.identifier.scopusauthorid | Ma, CY=7402924944 | en_US |
dc.identifier.issnl | 0740-0020 | - |