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Antimicrobial effects of chitosans and chitooligosaccharides, upon Staphylococcus aureus and Escherichia coli, in food model systems

2008Journal article Restricted access
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dc.contributor.authorFernandes, João C.
dc.contributor.authorTavaria, Freni K.
dc.contributor.authorSoares, José C.
dc.contributor.authorRamos, Óscar S.
dc.contributor.authorMonteiro, M. João
dc.contributor.authorPintado, Manuela E.
dc.contributor.authorMalcata, F. Xavier
dc.date.accessioned2010-10-08T15:49:45Z
dc.date.available2010-10-08T15:49:45Z
dc.date.issued2008
dc.description.abstractThe objective of this study was to elucidate the controversial relationship between the molecular weight (MW) of chitosans and their antibacterial activity (upon different inoculum levels, at several concentrations). The influence of food components on the activity was also ascertained, as well as acceptance by a sensory panel. All the compounds tested exhibited antibacterial activity against Staphylococcus aureus and Escherichia coli. This activity was shown to be closely dependent on the inoculum level, MW and concentration used. Within 4 h at 10³ cells/mL, all five compounds, at every concentration (0.5%, 0.25% and 0.1%, w/v), proved to be bactericidal; for higher inocula, 0.1% (w/v) was only bacteriostatic; at 107 or 105 cells/mL, and independently of the inoculum level, 0.25% (w/v) of any chitooligosaccharide (COS) mixture was sufficient to reduce the E. coli initial population by at least 3 log cycles; COS never exhibited bactericidal action over S. aureus, unlike high and medium MW chitosans—which, at 0.5% (w/v), presented a bactericidal effect even against 107 cells/mL. When incorporated in liquid food matrices, medium and high MW chitosans maintained their activity, for both matrices and bacteria, although a slower activity was noticeable in milk; however, COS lost their activity upon both bacteria in milk after 4–8 h. Furthermore, addition of chitosans to apple juice led to several unpleasant off-flavors, such as astringency and after taste—which increased in magnitude with MW.por
dc.description.versioninfo:eu-repo/semantics/publishedVersion
dc.identifier.citation"Food Microbiology". ISSN 0740-0020. 25: 7 (2008) 922– 928por
dc.identifier.doi10.1016/j.fm.2008.05.003
dc.identifier.urihttp://hdl.handle.net/10400.14/2726
dc.language.isoengpor
dc.publisherElsevierpor
dc.subjectBactericidalpor
dc.subjectMolecular weightpor
dc.subjectJuicepor
dc.subjectMilkpor
dc.subjectGram-positivepor
dc.subjectGram-negativepor
dc.titleAntimicrobial effects of chitosans and chitooligosaccharides, upon Staphylococcus aureus and Escherichia coli, in food model systemspor
dc.typejournal article
dspace.entity.typePublication
person.familyNameFernandes
person.familyNameKekhasharú Tavaria
person.familyNameRamos
person.familyNameMonteiro
person.familyNamePintado
person.familyNameMalcata
person.givenNameJoão
person.givenNameFreni
person.givenNameOscar
person.givenNameMaria Joao
person.givenNameMaria Manuela
person.givenNameFrancisco
person.identifierK-3258-2016
person.identifier456608
person.identifier.ciencia-id881D-7FFD-DD7D
person.identifier.ciencia-id1B15-5DAD-7B27
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person.identifier.ciencia-idE414-6F3B-447A
person.identifier.ciencia-id2F13-AAE0-3405
person.identifier.ciencia-id1B13-38A5-35F5
person.identifier.orcid0000-0003-1556-1698
person.identifier.orcid0000-0002-6273-6668
person.identifier.orcid0000-0002-7627-189X
person.identifier.orcid0000-0002-2787-2795
person.identifier.orcid0000-0002-0760-3184
person.identifier.orcid0000-0003-3073-1659
person.identifier.ridK-3126-2013
person.identifier.ridM-3981-2013
person.identifier.ridK-3258-2016
person.identifier.ridF-5696-2013
person.identifier.scopus-author-id35274726800
person.identifier.scopus-author-id6602645613
person.identifier.scopus-author-id54889028400
person.identifier.scopus-author-id54405433500
person.identifier.scopus-author-id7004483898
person.identifier.scopus-author-id7102542478
rcaap.rightsrestrictedAccesspor
rcaap.typearticlepor
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