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Assessment of Oligogalacturonide from Citrus Pectin as a Potential Antibacterial Agent against Foodborne Pathogens
Author(s) -
Wu MingChang,
Li Huichin,
Wu PoHua,
Huang PingHsiu,
Wang YuhTai
Publication year - 2014
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/1750-3841.12526
Subject(s) - listeria monocytogenes , antimicrobial , staphylococcus aureus , pseudomonas aeruginosa , pectin , salmonella , chemistry , food science , microbiology and biotechnology , antibacterial activity , bacteria , biology , genetics
Foodborne diseases are an important public health problem in the world. The bacterial resistance against presently used antibiotics is becoming a public health issue; hence, the discovery of new antimicrobial agents from natural sources attracts a lot of attention. Antibacterial activities of oligogalacturonide from commercial microbial pectic enzyme (CPE) treated citrus pectin, which exhibits antioxidant and antitumor activities, against 4 foodborne pathogens including Salmonella Typhimurium, Staphylococcus aureus , Listeria monocytogenes , and Pseudomonas aeruginosa was assessed. Pectin hydrolysates from CPE hydrolysis exhibited antibacterial activities. However, no antibacterial activity of pectin was observed. Citrus oligogalacturonide from 24‐h hydrolysis exhibited bactericidal effect against all selected foodborne pathogens and displayed minimal inhibitory concentration at 37.5 μg/mL for P. aeruginosa , L. monocytogenes , and S . Typhimurium, and at 150.0 μg/mL for S. aureus .