title: In vitro antibacterial activities and mechanism of sugar fatty acid esters against five food-related bacteria.
abstract: The objective of this study was to evaluate the antibacterial activities of sugar fatty acid esters, with different fatty acid and saccharide moieties, against five food-related bacteria including Bacillus cereus, Bacillus subtilis, Staphylococcus aureus, Escherichia coli and Salmonella typhimurium. Sucrose monocaprate showed the strongest antibacterial activity against all tested bacteria, especially Gram-positive bacteria. The minimum inhibitory concentrations (MICs) for Gram-positive bacteria and Gram-negative bacteria were 2.5 and 10 mM, respectively. The minimum bactericidal concentrations (MBCs) for Gram-positive bacteria were 10 mM. Time-kill assay also showed that sucrose monocaprate significantly inhibit the growth of tested bacteria. The permeability of the cell membrane and intracellular proteins were both changed by sucrose monocaprate according to cell constituents' leakage, SDS-PAGE and scanning electron microscope assays. It is suggested that sucrose monocaprate, with both emulsifying and antibacterial activities, have a potential to serve as a safe multifunctional food additive in food industries.
authors.affiliation: Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China; Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China. Electronic address: zhaolei.cau@gmail.com.
authors.forename: Lei
authors.initials: L
authors.lastname: Zhao
authors.affiliation: Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China; Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China.
authors.forename: Heyan
authors.initials: H
authors.lastname: Zhang
authors.affiliation: Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China; Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China.
authors.forename: Tianyang
authors.initials: T
authors.lastname: Hao
authors.affiliation: Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China; Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China.
authors.forename: Siran
authors.initials: S
authors.lastname: Li
mesh_terms: D000900:Anti-Bacterial Agents / Q000737:chemistry*; D001419:Bacteria / Q000187:drug effects*; D004591:Electrophoresis, Polyacrylamide Gel; D004952:Esters / Q000737:chemistry*; D005227:Fatty Acids / Q000737:chemistry*; D005506:Food Contamination / Q000517:prevention & control; D005516:Food Microbiology; D008826:Microbial Sensitivity Tests; D008855:Microscopy, Electron, Scanning; D013395:Sucrose / Q000031:analogs & derivatives / Q000737:chemistry
chemical_list: D000900:Anti-Bacterial Agents; D004952:Esters; D005227:Fatty Acids; D013395:Sucrose; C068213:sucrose caproate
keywords: Antimicrobial; Carbohydrate esters; SDS–PAGE; Scanning electron microscope; Sucrose monocaprate