Literature DB >> 30333664

Sporicidal activities and mechanism of surfactant components against Clostridium sporogenes spores.

W-I Cho1, M-S Chung2.   

Abstract

The sporicidal activities of seven kinds of antimicrobial agent were investigated in order to screen for novel inactivation agents to apply to Clostridium sporogenes spores. Antimicrobial agents based on surfactant components, as poly-l-lysine, thiamine dilaurylsulfate, and torilin, were more effective than other agents. The degree of spore reduction with 1-2% surfactant components was 1.5-2.5 log CFU/mL. The HLB value (hydrophile-lipophile balance) related to denature protein of spores coat on surfactants with sporicidal activity was ranged from 6 to 16. Average HLB value and spore killing effect was inversely correlated. The proteins on spore structures seemed to be disorganized due to binding between polar groups of coats and hydrophilic and hydrophobic groups of surfactant components, resulting in killing of spores. The components that were effective to inactivate C. sporogenes spores had a chemical structure containing CH3, OH, COOH, sulfate groups, and a double bond. Furthermore, hydrophobic surfactants were more effective than hydrophilic surfactants in inactivating spores. This was likely due to the type of hydrophobic surfactant and to the involvement of hydrophobic interactions on coat of spores.

Entities:  

Keywords:  Clostridium sporogenes spores; HLB value; Hydrophilic; Hydrophobic; Surfactant components

Year:  2018        PMID: 30333664      PMCID: PMC6170357          DOI: 10.1007/s13197-018-3384-7

Source DB:  PubMed          Journal:  J Food Sci Technol        ISSN: 0022-1155            Impact factor:   2.701


  8 in total

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Journal:  FEMS Microbiol Lett       Date:  2004-04-15       Impact factor: 2.742

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Journal:  J Appl Microbiol       Date:  2012-05-31       Impact factor: 3.772

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Authors:  A D Russell
Journal:  Clin Microbiol Rev       Date:  1990-04       Impact factor: 26.132

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Authors:  Lina Wei; Jing Cheng; Yonghong Meng; Yuanyuan Ren; Hong Deng; Yurong Guo
Journal:  Food Chem       Date:  2013-12-04       Impact factor: 7.514

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Journal:  J Bacteriol       Date:  1995-02       Impact factor: 3.490

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Authors:  M Peleg; M B Cole
Journal:  J Food Prot       Date:  2000-02       Impact factor: 2.077

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Authors:  W-W Yang; E N Crow-Willard; A Ponce
Journal:  J Appl Microbiol       Date:  2008-12-11       Impact factor: 3.772

  8 in total

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