Effects of Short-Chain Nitrocompounds against Campylobacter jejuni and Campylobacter coli in vitro
Effects of 2-nitro-1-propanol, 2-nitroethanol, nitroethane, and 2-nitro-methyl-propionate (0, 10, and 20 mM) on growth of Campylobacter jejuni were tested during culture in Bolton broth adjusted to pH 5.6, 7.0, or 8.2. The nitrocompounds were similarly tested against C. coli but at pH 8.2 only. Viab...
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| Veröffentlicht in: | Journal of food science 2007-03, Vol.72 (2), p.M50-M55 |
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| creator | Horrocks, S.M Jung, Y.S Huwe, J.K Harvey, R.B Ricke, S.C Carstens, G.E Callaway, T.R Anderson, R.C Ramlachan, N Nisbet, D.J |
| description | Effects of 2-nitro-1-propanol, 2-nitroethanol, nitroethane, and 2-nitro-methyl-propionate (0, 10, and 20 mM) on growth of Campylobacter jejuni were tested during culture in Bolton broth adjusted to pH 5.6, 7.0, or 8.2. The nitrocompounds were similarly tested against C. coli but at pH 8.2 only. Viable cell counts measured during incubation revealed main effects (P < 0.05) of all nitrocompounds on the survivability of C. jejuni. An effect of pH (P < 0.05) on the survivability of C. Jejuni during incubation with nitrocompounds was observed, with greater inhibition observed at pH 8.2 than at pH 5.6 or 7.0 for nitroethane, 2-nitro-l-propanol, and 2-nitroethanol, but not for 2-nitro-methyl-propionate, which showed greatest inhibition at pH 5.6. Except for 2-nitro-methyl-propionate, which was ineffective, all nitrocompounds elicited similar effects on C. coli. The effect of nitroethane and 2-nitro-l-propanol (10 mM) on naturally occurring Campylobacter was investigated during incubation of porcine fecal suspensions, where Campylobacter concentrations decreased more rapidly (P < 0.05) in suspensions with added 2-nitro-l-propanol than in unsupplemented or nitroethane-supplemented suspensions, thus reiterating the superior inhibitory effect of 2-nitro-l-propanol. |
| doi_str_mv | 10.1111/j.1750-3841.2006.00255.x |
| format | Article |
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The nitrocompounds were similarly tested against C. coli but at pH 8.2 only. Viable cell counts measured during incubation revealed main effects (P < 0.05) of all nitrocompounds on the survivability of C. jejuni. An effect of pH (P < 0.05) on the survivability of C. Jejuni during incubation with nitrocompounds was observed, with greater inhibition observed at pH 8.2 than at pH 5.6 or 7.0 for nitroethane, 2-nitro-l-propanol, and 2-nitroethanol, but not for 2-nitro-methyl-propionate, which showed greatest inhibition at pH 5.6. Except for 2-nitro-methyl-propionate, which was ineffective, all nitrocompounds elicited similar effects on C. coli. The effect of nitroethane and 2-nitro-l-propanol (10 mM) on naturally occurring Campylobacter was investigated during incubation of porcine fecal suspensions, where Campylobacter concentrations decreased more rapidly (P < 0.05) in suspensions with added 2-nitro-l-propanol than in unsupplemented or nitroethane-supplemented suspensions, thus reiterating the superior inhibitory effect of 2-nitro-l-propanol.</description><identifier>ISSN: 0022-1147</identifier><identifier>EISSN: 1750-3841</identifier><identifier>DOI: 10.1111/j.1750-3841.2006.00255.x</identifier><identifier>PMID: 17995842</identifier><identifier>CODEN: JFDSAZ</identifier><language>eng</language><publisher>Malden, USA: Blackwell Publishing Inc</publisher><subject>antibacterial properties ; antimicrobial agents ; Area Under Curve ; Bacteria ; Biological and medical sciences ; Campylobacter ; Campylobacter coli ; Campylobacter coli - drug effects ; Campylobacter coli - growth & development ; Campylobacter jejuni ; Campylobacter jejuni - drug effects ; Campylobacter jejuni - growth & development ; Chemical compounds ; Colony Count, Microbial ; Dose-Response Relationship, Drug ; Effects ; Ethane ; Food Handling - methods ; Food industries ; Food Microbiology ; Food Preservation - methods ; Food safety ; Food science ; Fundamental and applied biological sciences. Psychology ; Hydrogen-Ion Concentration ; Kinetics ; microbial growth ; Microbial Sensitivity Tests ; Nitro Compounds - pharmacology ; nitrocompound ; Nitrogen ; organic nitrogen compounds ; preharvest food safety ; Propanols ; viability</subject><ispartof>Journal of food science, 2007-03, Vol.72 (2), p.M50-M55</ispartof><rights>2007 INIST-CNRS</rights><rights>Copyright Institute of Food Technologists Mar 2007</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c5365-d0a386d23484b8f5cd9b0b811c5d8bcbeb825400d56f162665ad7ae5a4436a673</citedby><cites>FETCH-LOGICAL-c5365-d0a386d23484b8f5cd9b0b811c5d8bcbeb825400d56f162665ad7ae5a4436a673</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fj.1750-3841.2006.00255.x$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fj.1750-3841.2006.00255.x$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,776,780,1411,27903,27904,45553,45554</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=18711081$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/17995842$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Horrocks, S.M</creatorcontrib><creatorcontrib>Jung, Y.S</creatorcontrib><creatorcontrib>Huwe, J.K</creatorcontrib><creatorcontrib>Harvey, R.B</creatorcontrib><creatorcontrib>Ricke, S.C</creatorcontrib><creatorcontrib>Carstens, G.E</creatorcontrib><creatorcontrib>Callaway, T.R</creatorcontrib><creatorcontrib>Anderson, R.C</creatorcontrib><creatorcontrib>Ramlachan, N</creatorcontrib><creatorcontrib>Nisbet, D.J</creatorcontrib><title>Effects of Short-Chain Nitrocompounds against Campylobacter jejuni and Campylobacter coli in vitro</title><title>Journal of food science</title><addtitle>J Food Sci</addtitle><description>Effects of 2-nitro-1-propanol, 2-nitroethanol, nitroethane, and 2-nitro-methyl-propionate (0, 10, and 20 mM) on growth of Campylobacter jejuni were tested during culture in Bolton broth adjusted to pH 5.6, 7.0, or 8.2. The nitrocompounds were similarly tested against C. coli but at pH 8.2 only. Viable cell counts measured during incubation revealed main effects (P < 0.05) of all nitrocompounds on the survivability of C. jejuni. An effect of pH (P < 0.05) on the survivability of C. Jejuni during incubation with nitrocompounds was observed, with greater inhibition observed at pH 8.2 than at pH 5.6 or 7.0 for nitroethane, 2-nitro-l-propanol, and 2-nitroethanol, but not for 2-nitro-methyl-propionate, which showed greatest inhibition at pH 5.6. Except for 2-nitro-methyl-propionate, which was ineffective, all nitrocompounds elicited similar effects on C. coli. The effect of nitroethane and 2-nitro-l-propanol (10 mM) on naturally occurring Campylobacter was investigated during incubation of porcine fecal suspensions, where Campylobacter concentrations decreased more rapidly (P < 0.05) in suspensions with added 2-nitro-l-propanol than in unsupplemented or nitroethane-supplemented suspensions, thus reiterating the superior inhibitory effect of 2-nitro-l-propanol.</description><subject>antibacterial properties</subject><subject>antimicrobial agents</subject><subject>Area Under Curve</subject><subject>Bacteria</subject><subject>Biological and medical sciences</subject><subject>Campylobacter</subject><subject>Campylobacter coli</subject><subject>Campylobacter coli - drug effects</subject><subject>Campylobacter coli - growth & development</subject><subject>Campylobacter jejuni</subject><subject>Campylobacter jejuni - drug effects</subject><subject>Campylobacter jejuni - growth & development</subject><subject>Chemical compounds</subject><subject>Colony Count, Microbial</subject><subject>Dose-Response Relationship, Drug</subject><subject>Effects</subject><subject>Ethane</subject><subject>Food Handling - methods</subject><subject>Food industries</subject><subject>Food Microbiology</subject><subject>Food Preservation - methods</subject><subject>Food safety</subject><subject>Food science</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Hydrogen-Ion Concentration</subject><subject>Kinetics</subject><subject>microbial growth</subject><subject>Microbial Sensitivity Tests</subject><subject>Nitro Compounds - pharmacology</subject><subject>nitrocompound</subject><subject>Nitrogen</subject><subject>organic nitrogen compounds</subject><subject>preharvest food safety</subject><subject>Propanols</subject><subject>viability</subject><issn>0022-1147</issn><issn>1750-3841</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2007</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqNkM1u1DAUhS0EokPhFSBCYpnUdmzHWbBAoS0tVVkMFUvLv21CJp7aCcy8PQ4ZtVJX9ca-937n-OoAkCFYoHROugJVFOYlJ6jAELICQkxpsXsBVg-Dl2CVujhHiFRH4E2MHZzrkr0GR6iqa8oJXgF16pzVY8y8y9Z3Pox5cyfbIbtux-C132z9NJiYydvUjGPWyM1233sl9WhD1tluGtpMDubJQPu-zZLLn9nlLXjlZB_tu8N9DG7OTn823_KrH-cXzZerXNOS0dxAWXJmcEk4UdxRbWoFFUdIU8OVVlZxTAmEhjKHGGaMSlNJSyUhJZOsKo_Bx8V3G_z9ZOMoOj-FIX0pUE0Iqis8Q3yBdPAxBuvENrQbGfYCQTFnKzoxRyjmCMWcrfifrdgl6fuD_6Q21jwKD2Em4NMBkFHL3gU56DY-crxCCHKUuM8L97ft7f7ZC4jLs6_r9Er6fNG3cbS7B70Mv0WKoaLi1_V5gusG4--NuEz8h4V30gt5G9JON2sMUQlhRQlFrPwHtmqs7w</recordid><startdate>200703</startdate><enddate>200703</enddate><creator>Horrocks, S.M</creator><creator>Jung, Y.S</creator><creator>Huwe, J.K</creator><creator>Harvey, R.B</creator><creator>Ricke, S.C</creator><creator>Carstens, G.E</creator><creator>Callaway, T.R</creator><creator>Anderson, R.C</creator><creator>Ramlachan, N</creator><creator>Nisbet, D.J</creator><general>Blackwell Publishing Inc</general><general>Institute of Food Technologists</general><general>Wiley Subscription Services, Inc</general><scope>FBQ</scope><scope>BSCLL</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7QR</scope><scope>7ST</scope><scope>7T7</scope><scope>7U7</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>P64</scope><scope>RC3</scope><scope>SOI</scope></search><sort><creationdate>200703</creationdate><title>Effects of Short-Chain Nitrocompounds against Campylobacter jejuni and Campylobacter coli in vitro</title><author>Horrocks, S.M ; Jung, Y.S ; Huwe, J.K ; Harvey, R.B ; Ricke, S.C ; Carstens, G.E ; Callaway, T.R ; Anderson, R.C ; Ramlachan, N ; Nisbet, D.J</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c5365-d0a386d23484b8f5cd9b0b811c5d8bcbeb825400d56f162665ad7ae5a4436a673</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2007</creationdate><topic>antibacterial properties</topic><topic>antimicrobial agents</topic><topic>Area Under Curve</topic><topic>Bacteria</topic><topic>Biological and medical sciences</topic><topic>Campylobacter</topic><topic>Campylobacter coli</topic><topic>Campylobacter coli - drug effects</topic><topic>Campylobacter coli - growth & development</topic><topic>Campylobacter jejuni</topic><topic>Campylobacter jejuni - drug effects</topic><topic>Campylobacter jejuni - growth & development</topic><topic>Chemical compounds</topic><topic>Colony Count, Microbial</topic><topic>Dose-Response Relationship, Drug</topic><topic>Effects</topic><topic>Ethane</topic><topic>Food Handling - methods</topic><topic>Food industries</topic><topic>Food Microbiology</topic><topic>Food Preservation - methods</topic><topic>Food safety</topic><topic>Food science</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Hydrogen-Ion Concentration</topic><topic>Kinetics</topic><topic>microbial growth</topic><topic>Microbial Sensitivity Tests</topic><topic>Nitro Compounds - pharmacology</topic><topic>nitrocompound</topic><topic>Nitrogen</topic><topic>organic nitrogen compounds</topic><topic>preharvest food safety</topic><topic>Propanols</topic><topic>viability</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Horrocks, S.M</creatorcontrib><creatorcontrib>Jung, Y.S</creatorcontrib><creatorcontrib>Huwe, J.K</creatorcontrib><creatorcontrib>Harvey, R.B</creatorcontrib><creatorcontrib>Ricke, S.C</creatorcontrib><creatorcontrib>Carstens, G.E</creatorcontrib><creatorcontrib>Callaway, T.R</creatorcontrib><creatorcontrib>Anderson, R.C</creatorcontrib><creatorcontrib>Ramlachan, N</creatorcontrib><creatorcontrib>Nisbet, D.J</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Toxicology Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Genetics Abstracts</collection><collection>Environment Abstracts</collection><jtitle>Journal of food science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Horrocks, S.M</au><au>Jung, Y.S</au><au>Huwe, J.K</au><au>Harvey, R.B</au><au>Ricke, S.C</au><au>Carstens, G.E</au><au>Callaway, T.R</au><au>Anderson, R.C</au><au>Ramlachan, N</au><au>Nisbet, D.J</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effects of Short-Chain Nitrocompounds against Campylobacter jejuni and Campylobacter coli in vitro</atitle><jtitle>Journal of food science</jtitle><addtitle>J Food Sci</addtitle><date>2007-03</date><risdate>2007</risdate><volume>72</volume><issue>2</issue><spage>M50</spage><epage>M55</epage><pages>M50-M55</pages><issn>0022-1147</issn><eissn>1750-3841</eissn><coden>JFDSAZ</coden><abstract>Effects of 2-nitro-1-propanol, 2-nitroethanol, nitroethane, and 2-nitro-methyl-propionate (0, 10, and 20 mM) on growth of Campylobacter jejuni were tested during culture in Bolton broth adjusted to pH 5.6, 7.0, or 8.2. The nitrocompounds were similarly tested against C. coli but at pH 8.2 only. Viable cell counts measured during incubation revealed main effects (P < 0.05) of all nitrocompounds on the survivability of C. jejuni. An effect of pH (P < 0.05) on the survivability of C. Jejuni during incubation with nitrocompounds was observed, with greater inhibition observed at pH 8.2 than at pH 5.6 or 7.0 for nitroethane, 2-nitro-l-propanol, and 2-nitroethanol, but not for 2-nitro-methyl-propionate, which showed greatest inhibition at pH 5.6. Except for 2-nitro-methyl-propionate, which was ineffective, all nitrocompounds elicited similar effects on C. coli. The effect of nitroethane and 2-nitro-l-propanol (10 mM) on naturally occurring Campylobacter was investigated during incubation of porcine fecal suspensions, where Campylobacter concentrations decreased more rapidly (P < 0.05) in suspensions with added 2-nitro-l-propanol than in unsupplemented or nitroethane-supplemented suspensions, thus reiterating the superior inhibitory effect of 2-nitro-l-propanol.</abstract><cop>Malden, USA</cop><pub>Blackwell Publishing Inc</pub><pmid>17995842</pmid><doi>10.1111/j.1750-3841.2006.00255.x</doi><tpages>6</tpages><oa>free_for_read</oa></addata></record> |
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| subjects | antibacterial properties antimicrobial agents Area Under Curve Bacteria Biological and medical sciences Campylobacter Campylobacter coli Campylobacter coli - drug effects Campylobacter coli - growth & development Campylobacter jejuni Campylobacter jejuni - drug effects Campylobacter jejuni - growth & development Chemical compounds Colony Count, Microbial Dose-Response Relationship, Drug Effects Ethane Food Handling - methods Food industries Food Microbiology Food Preservation - methods Food safety Food science Fundamental and applied biological sciences. Psychology Hydrogen-Ion Concentration Kinetics microbial growth Microbial Sensitivity Tests Nitro Compounds - pharmacology nitrocompound Nitrogen organic nitrogen compounds preharvest food safety Propanols viability |
| title | Effects of Short-Chain Nitrocompounds against Campylobacter jejuni and Campylobacter coli in vitro |
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