title: Effect of KCl substitution on bacterial viability of Escherichia coli (ATCC 25922) and selected probiotics.
abstract: Excessive intake of NaCl has been associated with the increased risk of several diseases, particularly hypertension. Strategies to reduce sodium intake include substitution of NaCl with other salts, such as KCl. In this study, the effects of NaCl reduction and its substitution with KCl on cell membranes of a cheese starter bacterium (Lactococcus lactis ssp. lactis), probiotic bacteria (Bifidobacterium longum, Lactobacillus acidophilus, and Lactobacillus casei), and a pathogenic bacterium (Escherichia coli) were investigated using Fourier-transform infrared (FTIR) spectroscopy. A critical NaCl concentration that inhibited the viability of E. coli without affecting the viability of probiotic bacteria significantly was determined. To find the critical NaCl concentration, de Man, Rogosa, and Sharpe (MRS) broth was supplemented with a range of NaCl concentrations [0 (control), 0.5, 1.0, 1.5, 2.0, 2.5, 3.0, 3.5, 4.0, 4.5, and 5.0%], and the effect on cell viability and FTIR spectra was monitored for all bacteria. A NaCl concentration of 2.5% was found to be the critical level of NaCl to inhibit E. coli without significantly affecting the viability of most of the probiotic bacteria and the cheese starter bacterium. The FTIR spectral analysis also highlighted the changes that occurred mainly in the amide regions upon increasing the NaCl concentration from 2.5 to 3.0% in most of the bacteria. Escherichia coli and B. longum were more sensitive to substitution of NaCl with KCl, compared with Lb. acidophilus, Lb. casei, and Lc. lactis ssp. lactis. To evaluate the effect of substitution of NaCl with KCl, substitution was carried out at the critical total salt concentration (2.5%, wt/vol) at varying concentrations (0, 25, 50, 75, and 100% KCl). The findings suggest that 50% substitution of NaCl with KCl, at 2.5% total salt, could inhibit E. coli without affecting the probiotic bacteria.
authors: Food and Nutritional Science, School of Biological Sciences, The University of Hong Kong, Pokfulam Road, Hong Kong.
authors: Akanksha
authors: A
authors: Gandhi
authors: Food and Nutritional Science, School of Biological Sciences, The University of Hong Kong, Pokfulam Road, Hong Kong.
authors: Yuxiang
authors: Y
authors: Cui
authors: Food and Nutritional Science, School of Biological Sciences, The University of Hong Kong, Pokfulam Road, Hong Kong.
authors: Mingyang
authors: M
authors: Zhou
authors: Food and Nutritional Science, School of Biological Sciences, The University of Hong Kong, Pokfulam Road, Hong Kong. Electronic address: npshah@hku.hk.
authors: Nagendra P
authors: NP
authors: Shah
mesh_terms: D000821:Animal Feed / Q000032:analysis; D002611:Cheese / Q000382:microbiology*; D004305:Dose-Response Relationship, Drug; D004926:Escherichia coli / Q000187:drug effects / Q000502:physiology; D006094:Gram-Positive Bacteria / Q000187:drug effects / Q000502:physiology; D050296:Microbial Viability / Q000187:drug effects*; D011189:Potassium Chloride / Q000494:pharmacology*; D019936:Probiotics / Q000737:chemistry; D012965:Sodium Chloride / Q000494:pharmacology*; D017550:Spectroscopy, Fourier Transform Infrared
chemical_list: D012965:Sodium Chloride; D011189:Potassium Chloride
keywords: Fourier-transform infrared spectroscopy; KCl substitution; NaCl reduction