sucrose-monolaurate and monolaurin

The pressure responses of four genotypes of F-specific RNA bacteriophages, f2, GA, Qbeta and SP, were evaluated with respect to pressure magnitude, treatment temperature and suspending medium.. The pressure responses were studied with respect to pressure magnitude (350 to 600 MPa), treatment temperature (-10 to 50 degrees C) and suspending media. Phages f2 and GA had much higher pressure resistances than Qbeta and SP. Pressure resistances of Qbeta and SP were enhanced with increase in salt concentrations in the range of 350 to 600 MPa from -10 to 50 degrees C in PBS. Qbeta and SP had greater pressure resistances when suspended in phosphate-buffered saline (PBS) with added glucose (5%, w/w), UHT whole milk and Dulbecco's Modified Eagle's Medium plus 10% fetal bovine sera than they did in PBS. Two surfactants, sucrose laurate and monolaurin, and one chelating agent, ethylenediamine tetraacetic acid (EDTA), increased the pressure resistance of Qbeta and SP, but had modest effect on either f2 or GA.. Four representative F-specific RNA bacteriophages, f2 (serotype I), GA (serotype II), Qbeta (serotype III) and SP (serotype IV) showed different resistances to hydrostatic pressure in the range of 350-600 MPa.. This study screened for practical surrogates of HAV for validation of commercial high hydrostatic pressure processing.

Topics: Chelating Agents; Culture Media; Edetic Acid; Genotype; Glucose; Hydrostatic Pressure; Laurates; Monoglycerides; RNA Phages; Sodium Chloride; Sucrose; Surface-Active Agents; Temperature; Virus Inactivation

Sucrose laurates, sucrose palmitate, sucrose stearates, and monolaurin (Lauricidin) were evaluated for inhibitory effects against spores of Bacillus sp., Clostridium sporogenes PA3679, and Alicyclobacillus sp. in a model agar system. The combined treatment of sucrose laurate, high hydrostatic pressure, and mild heat was evaluated on spores of Bacillus and Alicyclobacillus in foods. The minimum inhibitory concentrations of the sucrose esters were higher than that of Lauricidin for all spores tested in the model agar system, but Lauricidin was not the most readily suspended in the test media. The sucrose laurates and sucrose palmitate were more effective and more readily suspended than the sucrose stearates. A combined treatment of sucrose laurate (<1.0%), 392 megaPascals (MPa) at 45 degrees C for 10 to 15 min provided 3- to 5.5-log10 CFU/ml reductions from initial populations of 10(6) CFU/ml for Bacillus subtilis 168 in milk, Bacillus cereus 14579 in beef, Bacillus coagulans 7050 in tomato juice (pH 4.5), Alicyclobacillus sp. N1089 in tomato juice (pH 4.5), and Alicyclobacillus sp. N1098 in apple juice. The most notable change in the appearance of the products was temporary foaming during mixing of the sucrose laurate in the foods. The effect of sucrose laurate appeared to be inhibitory rather than lethal to the spores. The inhibitory effects observed on Bacillus and Alicyclobacillus spores by the combined treatment of pressure, mild heat, and sucrose laurate appear promising for food applications where alternatives to high heat processing are desired.

Topics: Animals; Bacillus; Beverages; Cattle; Clostridium; Colony Count, Microbial; Food Microbiology; Food Preservatives; Glycerides; Hot Temperature; Hydrogen-Ion Concentration; Hydrostatic Pressure; Laurates; Milk; Monoglycerides; Spores, Bacterial; Sucrose; Surface-Active Agents

We examined the effects of the saturated series of fatty acids and their esters on plaque bacterial metabolism. Fatty acids with a chain length of 8-15 carbons inhibited Streptococcus mutans and dental plaque in vitro. The glycerol monoesters with a fatty acid chain of 10-14 carbons were inhibitory to a similar extent. The glycolipid (sucrose monolaurate) reduced plaque bacterial glycolysis and sucrose oxidation in a non-competitive manner but stimulated sucrose incorporation at low sucrose concentrations. The relationship between surface activity and inhibition is discussed, since this may help to explain the anti-caries effects of these compounds.

Topics: Adult; Cariostatic Agents; Dental Plaque; Fatty Acids; Glucose; Glycerides; Humans; Hydrogen-Ion Concentration; Laurates; Lauric Acids; Monoglycerides; Polysaccharides, Bacterial; Streptococcus mutans; Sucrose