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Antimicrobial properties of prunin, a citric flavanone glucoside, and its prunin 6″‐O‐lauroyl ester
Author(s) -
Céliz G.,
Audisio M.C.,
Daz M.
Publication year - 2010
Publication title -
journal of applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.889
H-Index - 156
eISSN - 1365-2672
pISSN - 1364-5072
DOI - 10.1111/j.1365-2672.2010.04773.x
Subject(s) - listeria monocytogenes , antimicrobial , microbiology and biotechnology , salmonella enterica , chemistry , bacteriocin , escherichia coli , staphylococcus aureus , bacteria , biology , biochemistry , genetics , gene
Aims: To determine the antimicrobial potential of prunin (P), a flavanone glucoside resulting from the hydrolysis of naringin present in grapefruit, and of its prunin 6″‐O‐lauroyl ester (PL), synthesized by enzymatic catalysis. Methods and Results: P and its lauroyl ester were tested against Gram‐negative and Gram‐positive bacteria, yeasts and moulds. P showed no inhibitory effect against the micro‐organisms assayed, but stimulated growth of Pseudomonas aeruginosa and different Bacilllus sp. However, 150 μg ml −1 of PL inhibited Escherichia coli , Salmonella enterica serovar Enteritidis, Salmonella enterica serovar Typhimurium, many Bacillus sp., Staphylococcus aureus ATCC29213, Enterococcus avium DSMZ17511, and different Listeria monocytogenes strains. In the last case, L. monocytogenes , sensitive or bacteriocin‐resistant cells, lost nearly 4‐log reductions after 30 min of contact. A bactericidal mode of action was determined using both scanning and transmission electronic microscopies. Conclusions: PL could be used as a food additive, because at low concentration (150 μg ml −1 ) it exhibited antimicrobial activity against important food‐borne pathogens. A bactericidal effect was also determined on L. monocytogenes sensitive and bacteriocin‐resistant mutant strains. P did not show any antimicrobial property at all. Significance and Impact of the Study: PL is a potential antimicrobial compound with a high anti‐ Listeria property.