Antimicrobial effects of 1-monoacylglycerols prepared by catalytic reaction of glycidol with fatty acids
This study was aimed at assessing the effects exhibited by two types of monoacylglycerols (monocaprin and monolaurin, prepared by reactions of glycidol with the corresponding fatty acids) against important species of bacteria, filamentous fungi and yeast-like organisms. Results of determined minimal...
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| Veröffentlicht in: | European food research & technology 2003-10, Vol.217 (4), p.329-331 |
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| creator | RUZICKA, Jan KREJCI, Jiri VELCLOVA, Katerina JANIS, Rahula |
| description | This study was aimed at assessing the effects exhibited by two types of monoacylglycerols (monocaprin and monolaurin, prepared by reactions of glycidol with the corresponding fatty acids) against important species of bacteria, filamentous fungi and yeast-like organisms. Results of determined minimal inhibitory concentrations (MICs) showed that monocaprin at concentrations of 100-250 mg/l is able to stop completely the growth of all Gram-positive bacteria and yeasts tested, and at concentrations of 100-400 mg/l, the growth of most filamentous fungi. On the other hand, some Gram-negative bacteria and also the fungus Mucor racemosus proved to be resistant to monocaprin. The antimicrobial spectrum of monolaurin was clearly narrower, and almost exclusively involved Gram-positive bacterial species, with levels of MICs from 20 to 200 mg/l.[PUBLICATION ABSTRACT] |
| doi_str_mv | 10.1007/s00217-003-0764-6 |
| format | Article |
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Results of determined minimal inhibitory concentrations (MICs) showed that monocaprin at concentrations of 100-250 mg/l is able to stop completely the growth of all Gram-positive bacteria and yeasts tested, and at concentrations of 100-400 mg/l, the growth of most filamentous fungi. On the other hand, some Gram-negative bacteria and also the fungus Mucor racemosus proved to be resistant to monocaprin. The antimicrobial spectrum of monolaurin was clearly narrower, and almost exclusively involved Gram-positive bacterial species, with levels of MICs from 20 to 200 mg/l.[PUBLICATION ABSTRACT]</description><identifier>ISSN: 1438-2377</identifier><identifier>EISSN: 1438-2385</identifier><identifier>DOI: 10.1007/s00217-003-0764-6</identifier><language>eng</language><publisher>Heidelberg: Springer</publisher><subject>Antimicrobial agents ; Bacteria ; Biological and medical sciences ; Fat industries ; Fatty acids ; Food industries ; Food microbiology ; Fundamental and applied biological sciences. 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| subjects | Antimicrobial agents Bacteria Biological and medical sciences Fat industries Fatty acids Food industries Food microbiology Fundamental and applied biological sciences. Psychology Gram-positive bacteria Microbiology Mucor racemosus Yeasts |
| title | Antimicrobial effects of 1-monoacylglycerols prepared by catalytic reaction of glycidol with fatty acids |
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