Impact of Fatty Acid Chain Length of Rosmarinate Esters on Their Antimicrobial Activity against Staphylococcus carnosus LTH1502 and Escherichia coli K-12 LTH4263
Abstract:The effect of the addition of a newly synthesized series of rosmarinic acid (RA) estes (REs) and alcohols with chain lengths of 1, 4, 8, 10, 12, 16, and 18 carbons (RE1 to 18) on the growth behavior of Staphylococcus carnosus LTH1502 and Escherichia coli K-12 LTH4263 was investigated. An initial microtiter dilution assay indicated activity of compounds against S. carnosus LTH1502, whereas esters with chain lengths, RA, n-methyl rosmarinate (RE1), n-dodecyl rosmarinate (RE12), and n-octadecyl rosmarinate (RE18) were used in a time-kill assay S. carnosus LTH1502. Compounds were added at 0.75 mM in the log phase, 5 mM in the exponential phase, 10 mM in the stationary phase. RA had no effect in the lag and exponential phase but decreased cell counts during the stationary phase. In contrast, RE1 and RE12 decreased cell number in all three phase, will RE12 reducing counts most rapidly. Addition of RE18 did not affect regardless of the growth phase. Appearance and physiological state of S. carnosus LTH1502 cells indicated difference in the way the compounds interacted with and damaged cells. Results were attributed to the different physicochemical properties of RA and its esters.
Document Type: Research Article
Affiliations: 1: Department of Food Physics and Meat Science, Garbenstrasse 21/25, 70599 Stuttgart, Germany 2: Department of Food Microbiology, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 28, 70599 Stuttgart, Germany 3: Centre de Coopération Internationale en Recherche Agronomique pour le Développement (CIRAD), Unité Mixte de Recherche (UMR), Ingénierie des Agropolym%eacute; et Technologies Émergentes (IATE), Montpellier, 34060 France 4: Department of Food Physics and Meat Science, Garbenstrasse 21/25, 70599 Stuttgart, Germany;, Email: firstname.lastname@example.org
Publication date: September 1, 2013
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