title: Sphagnan--a pectin-like polymer isolated from Sphagnum moss can inhibit the growth of some typical food spoilage and food poisoning bacteria by lowering the pH.
abstract: OBJECTIVE
  Investigate if the antibacterial effect of sphagnan, a pectin-like carbohydrate polymer extracted from Sphagnum moss, can be accounted for by its ability to lower the pH.
  
  
  RESULTS
  Antibacterial activity of sphagnan was assessed and compared to that of three other acids. Sphagnan in its acid form was able to inhibit growth of various food poisoning and spoilage bacteria on low-buffering solid growth medium, whereas sphagnan in its sodium form at neutral pH had no antibacterial activity. At similar acidic pH, sphagnan had comparable antibacterial activity to that of hydrochloric acid and a control rhamnogalacturonan pectin in its acid form.
  
  
  CONCLUSIONS
  Sphagnan in its acid form is a weak macromolecular acid that can inhibit bacterial growth by lowering the pH of environments with a low buffering capacity.
  
  
  CONCLUSIONS
  It has previously been suggested that sphagnan is an antimicrobial polysaccharide in the leaves of Sphagnum moss with a broad range of potential practical applications. Our results now show that sphagnan in its acid form can indeed inhibit bacterial growth, but only of acid-sensitive species. These findings represent increased knowledge towards our understanding on how sphagnan or Sphagnum moss might be used in practical applications.
authors.affiliation: Department of Food Safety and Infection Biology, Norwegian School of Veterinary Science, Oslo, Norway. torunn.stalheim@mattilsynet.no
authors.forename: T
authors.initials: T
authors.lastname: Stalheim
authors.forename: S
authors.initials: S
authors.lastname: Ballance
authors.forename: B E
authors.initials: BE
authors.lastname: Christensen
authors.forename: P E
authors.initials: PE
authors.lastname: Granum
mesh_terms: D019342:Acetic Acid / Q000494:pharmacology; D000143:Acids / Q000302:isolation & purification / Q000494:pharmacology*; D000900:Anti-Bacterial Agents / Q000302:isolation & purification / Q000494:pharmacology*; D003470:Culture Media / Q000737:chemistry; D004347:Drug Interactions; D005516:Food Microbiology; D006090:Gram-Negative Bacteria / Q000187:drug effects* / Q000254:growth & development; D006094:Gram-Positive Bacteria / Q000187:drug effects* / Q000254:growth & development; D006851:Hydrochloric Acid / Q000494:pharmacology; D006863:Hydrogen-Ion Concentration / Q000187:drug effects*; D008826:Microbial Sensitivity Tests; D010368:Pectins / Q000494:pharmacology; D010936:Plant Extracts / Q000302:isolation & purification / Q000494:pharmacology*; D044003:Sphagnopsida / Q000737:chemistry*
chemical_list: D000143:Acids; D000900:Anti-Bacterial Agents; D003470:Culture Media; D010936:Plant Extracts; C042491:rhamnogalacturonan I; D010368:Pectins; D019342:Acetic Acid; D006851:Hydrochloric Acid