Critical Concentration of Lecithin Enhances the Antimicrobial Activity of Eugenol against Escherichia coli
Lecithin is a natural emulsifier used in a wide range of food and nonfood applications to improve physical stability, with no known bioactive effects. In this study, the effect of lecithin on the antimicrobial performance of a constant eugenol concentration was tested against three strains (C600, 0....
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| Veröffentlicht in: | Applied and environmental microbiology 2017-04, Vol.83 (8), p.E03467 |
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| creator | Zhang, Haoshu Dudley, Edward G Davidson, P Michael Harte, Federico |
| description | Lecithin is a natural emulsifier used in a wide range of food and nonfood applications to improve physical stability, with no known bioactive effects. In this study, the effect of lecithin on the antimicrobial performance of a constant eugenol concentration was tested against three
strains (C600, 0.1229, and O157:H7 strain ATCC 700728). This is the first study, to our knowledge, focusing on lecithin at concentrations below those commonly used in foods to improve the stability of oil in water emulsions (≤10 mg/100 ml). For all three cultures, significant synergistic antimicrobial effects were observed when
cultures were exposed to a constant eugenol concentration (ranging from 0.043 to 0.050% [wt/wt]) together with critical lecithin concentrations ranging from 0.5 to 1 mg/100 ml. Increasing the concentration of lecithin above 1 mg/100 ml (up to 10 mg/100 ml lecithin) diminished the antibacterial effect to values similar to those with eugenol-only treatments. The formation of aggregates ( |
| doi_str_mv | 10.1128/AEM.03467-16 |
| format | Article |
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strains (C600, 0.1229, and O157:H7 strain ATCC 700728). This is the first study, to our knowledge, focusing on lecithin at concentrations below those commonly used in foods to improve the stability of oil in water emulsions (≤10 mg/100 ml). For all three cultures, significant synergistic antimicrobial effects were observed when
cultures were exposed to a constant eugenol concentration (ranging from 0.043 to 0.050% [wt/wt]) together with critical lecithin concentrations ranging from 0.5 to 1 mg/100 ml. Increasing the concentration of lecithin above 1 mg/100 ml (up to 10 mg/100 ml lecithin) diminished the antibacterial effect to values similar to those with eugenol-only treatments. The formation of aggregates (<100 nm) at the critical lecithin concentration was observed using cryo-transmission electron microscopy (cryo-TEM), together with a reduction in light absorbance at 284 nm. At critically low concentrations of lecithin, the formation of nanoscale aggregates is responsible for improving eugenol antimicrobial effects.
Essential oils (EOs) are effective natural antimicrobials. However, their hydrophobicity and strong aromatic character limit the use of essential oils in food systems. Emulsifiers (e.g., lecithin) increase the stability of EOs in water-based systems but fail to consistently improve antimicrobial effects. We demonstrate that lecithin, within a narrow critical concentration window, can enhance the antimicrobial properties of eugenol. This study highlights the potential bioactivity of lecithin when utilized to effectively control foodborne pathogens.</description><identifier>ISSN: 0099-2240</identifier><identifier>EISSN: 1098-5336</identifier><identifier>DOI: 10.1128/AEM.03467-16</identifier><identifier>PMID: 28213539</identifier><identifier>CODEN: AEMIDF</identifier><language>eng</language><publisher>United States: American Society for Microbiology</publisher><subject>Anti-Infective Agents - pharmacology ; Antimicrobial agents ; Colony Count, Microbial ; E coli ; Emulsions ; Escherichia coli ; Escherichia coli O157 - drug effects ; Eugenol - pharmacology ; Food Microbiology ; Lecithins - analysis ; Microbial Sensitivity Tests ; Oils, Volatile - pharmacology ; Spotlight ; Transmission electron microscopy</subject><ispartof>Applied and environmental microbiology, 2017-04, Vol.83 (8), p.E03467</ispartof><rights>Copyright © 2017 American Society for Microbiology.</rights><rights>Copyright American Society for Microbiology Apr 2017</rights><rights>Copyright © 2017 American Society for Microbiology. 2017 American Society for Microbiology</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c445t-87d8df3b4d38b65de086b4904dcf8cbb00914ac2c7da723dcc3b6cefdc064a773</citedby><cites>FETCH-LOGICAL-c445t-87d8df3b4d38b65de086b4904dcf8cbb00914ac2c7da723dcc3b6cefdc064a773</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC5377508/pdf/$$EPDF$$P50$$Gpubmedcentral$$H</linktopdf><linktohtml>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC5377508/$$EHTML$$P50$$Gpubmedcentral$$H</linktohtml><link.rule.ids>230,315,728,781,785,886,3189,27929,27930,53796,53798</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/28213539$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><contributor>Schaffner, Donald W.</contributor><creatorcontrib>Zhang, Haoshu</creatorcontrib><creatorcontrib>Dudley, Edward G</creatorcontrib><creatorcontrib>Davidson, P Michael</creatorcontrib><creatorcontrib>Harte, Federico</creatorcontrib><title>Critical Concentration of Lecithin Enhances the Antimicrobial Activity of Eugenol against Escherichia coli</title><title>Applied and environmental microbiology</title><addtitle>Appl Environ Microbiol</addtitle><description>Lecithin is a natural emulsifier used in a wide range of food and nonfood applications to improve physical stability, with no known bioactive effects. In this study, the effect of lecithin on the antimicrobial performance of a constant eugenol concentration was tested against three
strains (C600, 0.1229, and O157:H7 strain ATCC 700728). This is the first study, to our knowledge, focusing on lecithin at concentrations below those commonly used in foods to improve the stability of oil in water emulsions (≤10 mg/100 ml). For all three cultures, significant synergistic antimicrobial effects were observed when
cultures were exposed to a constant eugenol concentration (ranging from 0.043 to 0.050% [wt/wt]) together with critical lecithin concentrations ranging from 0.5 to 1 mg/100 ml. Increasing the concentration of lecithin above 1 mg/100 ml (up to 10 mg/100 ml lecithin) diminished the antibacterial effect to values similar to those with eugenol-only treatments. The formation of aggregates (<100 nm) at the critical lecithin concentration was observed using cryo-transmission electron microscopy (cryo-TEM), together with a reduction in light absorbance at 284 nm. At critically low concentrations of lecithin, the formation of nanoscale aggregates is responsible for improving eugenol antimicrobial effects.
Essential oils (EOs) are effective natural antimicrobials. However, their hydrophobicity and strong aromatic character limit the use of essential oils in food systems. Emulsifiers (e.g., lecithin) increase the stability of EOs in water-based systems but fail to consistently improve antimicrobial effects. We demonstrate that lecithin, within a narrow critical concentration window, can enhance the antimicrobial properties of eugenol. This study highlights the potential bioactivity of lecithin when utilized to effectively control foodborne pathogens.</description><subject>Anti-Infective Agents - pharmacology</subject><subject>Antimicrobial agents</subject><subject>Colony Count, Microbial</subject><subject>E coli</subject><subject>Emulsions</subject><subject>Escherichia coli</subject><subject>Escherichia coli O157 - drug effects</subject><subject>Eugenol - pharmacology</subject><subject>Food Microbiology</subject><subject>Lecithins - analysis</subject><subject>Microbial Sensitivity Tests</subject><subject>Oils, Volatile - pharmacology</subject><subject>Spotlight</subject><subject>Transmission electron microscopy</subject><issn>0099-2240</issn><issn>1098-5336</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2017</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNpdkc1v1DAQxS0EokvhxhlZ4sKBFDt2bOeCtFqFD2kRFzhbju1sZpW1i-1U6n9fly0VcJrD-83TvHkIvabkitJWfdgO364I40I2VDxBG0p61XSMiadoQ0jfN23LyQV6kfOREMKJUM_RRatayjrWb9Bxl6CANQvexWB9KMkUiAHHCe-9hTJDwEOYTdUyLrPH21DgBDbFEerS1ha4gXJ7zw_rwYe4YHMwEHLBQ7azT2BnMNjGBV6iZ5NZsn_1MC_Rz0_Dj92XZv_989fddt9YzrvSKOmUm9jIHVOj6JwnSoy8J9zZSdlxrKEoN7a10hnZMmctG4X1k7NEcCMlu0Qfz77X63jy7hxq0dcJTibd6mhA_6sEmPUh3uiOSdkRVQ3ePRik-Gv1uegTZOuXxQQf16yp6qmSXAhS0bf_oce4plDjVUp1suOC9JV6f6bq23JOfno8hhJ9X6KuJerfJWoqKv7m7wCP8J_W2B2S9JnW</recordid><startdate>20170401</startdate><enddate>20170401</enddate><creator>Zhang, Haoshu</creator><creator>Dudley, Edward G</creator><creator>Davidson, P Michael</creator><creator>Harte, Federico</creator><general>American Society for Microbiology</general><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>7QL</scope><scope>7QO</scope><scope>7SN</scope><scope>7SS</scope><scope>7ST</scope><scope>7T7</scope><scope>7TM</scope><scope>7U9</scope><scope>8FD</scope><scope>C1K</scope><scope>FR3</scope><scope>H94</scope><scope>M7N</scope><scope>P64</scope><scope>RC3</scope><scope>SOI</scope><scope>5PM</scope></search><sort><creationdate>20170401</creationdate><title>Critical Concentration of Lecithin Enhances the Antimicrobial Activity of Eugenol against Escherichia coli</title><author>Zhang, Haoshu ; Dudley, Edward G ; Davidson, P Michael ; Harte, Federico</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c445t-87d8df3b4d38b65de086b4904dcf8cbb00914ac2c7da723dcc3b6cefdc064a773</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2017</creationdate><topic>Anti-Infective Agents - pharmacology</topic><topic>Antimicrobial agents</topic><topic>Colony Count, Microbial</topic><topic>E coli</topic><topic>Emulsions</topic><topic>Escherichia coli</topic><topic>Escherichia coli O157 - drug effects</topic><topic>Eugenol - pharmacology</topic><topic>Food Microbiology</topic><topic>Lecithins - analysis</topic><topic>Microbial Sensitivity Tests</topic><topic>Oils, Volatile - pharmacology</topic><topic>Spotlight</topic><topic>Transmission electron microscopy</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Zhang, Haoshu</creatorcontrib><creatorcontrib>Dudley, Edward G</creatorcontrib><creatorcontrib>Davidson, P Michael</creatorcontrib><creatorcontrib>Harte, Federico</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Biotechnology Research Abstracts</collection><collection>Ecology Abstracts</collection><collection>Entomology Abstracts (Full archive)</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Nucleic Acids Abstracts</collection><collection>Virology and AIDS Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>Engineering Research Database</collection><collection>AIDS and Cancer Research Abstracts</collection><collection>Algology Mycology and Protozoology Abstracts (Microbiology C)</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Genetics Abstracts</collection><collection>Environment Abstracts</collection><collection>PubMed Central (Full Participant titles)</collection><jtitle>Applied and environmental microbiology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Zhang, Haoshu</au><au>Dudley, Edward G</au><au>Davidson, P Michael</au><au>Harte, Federico</au><au>Schaffner, Donald W.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Critical Concentration of Lecithin Enhances the Antimicrobial Activity of Eugenol against Escherichia coli</atitle><jtitle>Applied and environmental microbiology</jtitle><addtitle>Appl Environ Microbiol</addtitle><date>2017-04-01</date><risdate>2017</risdate><volume>83</volume><issue>8</issue><spage>E03467</spage><pages>E03467-</pages><issn>0099-2240</issn><eissn>1098-5336</eissn><coden>AEMIDF</coden><abstract>Lecithin is a natural emulsifier used in a wide range of food and nonfood applications to improve physical stability, with no known bioactive effects. In this study, the effect of lecithin on the antimicrobial performance of a constant eugenol concentration was tested against three
strains (C600, 0.1229, and O157:H7 strain ATCC 700728). This is the first study, to our knowledge, focusing on lecithin at concentrations below those commonly used in foods to improve the stability of oil in water emulsions (≤10 mg/100 ml). For all three cultures, significant synergistic antimicrobial effects were observed when
cultures were exposed to a constant eugenol concentration (ranging from 0.043 to 0.050% [wt/wt]) together with critical lecithin concentrations ranging from 0.5 to 1 mg/100 ml. Increasing the concentration of lecithin above 1 mg/100 ml (up to 10 mg/100 ml lecithin) diminished the antibacterial effect to values similar to those with eugenol-only treatments. The formation of aggregates (<100 nm) at the critical lecithin concentration was observed using cryo-transmission electron microscopy (cryo-TEM), together with a reduction in light absorbance at 284 nm. At critically low concentrations of lecithin, the formation of nanoscale aggregates is responsible for improving eugenol antimicrobial effects.
Essential oils (EOs) are effective natural antimicrobials. However, their hydrophobicity and strong aromatic character limit the use of essential oils in food systems. Emulsifiers (e.g., lecithin) increase the stability of EOs in water-based systems but fail to consistently improve antimicrobial effects. We demonstrate that lecithin, within a narrow critical concentration window, can enhance the antimicrobial properties of eugenol. This study highlights the potential bioactivity of lecithin when utilized to effectively control foodborne pathogens.</abstract><cop>United States</cop><pub>American Society for Microbiology</pub><pmid>28213539</pmid><doi>10.1128/AEM.03467-16</doi><oa>free_for_read</oa></addata></record> |
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| source | American Society for Microbiology; MEDLINE; PubMed Central; Alma/SFX Local Collection |
| subjects | Anti-Infective Agents - pharmacology Antimicrobial agents Colony Count, Microbial E coli Emulsions Escherichia coli Escherichia coli O157 - drug effects Eugenol - pharmacology Food Microbiology Lecithins - analysis Microbial Sensitivity Tests Oils, Volatile - pharmacology Spotlight Transmission electron microscopy |
| title | Critical Concentration of Lecithin Enhances the Antimicrobial Activity of Eugenol against Escherichia coli |
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