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Food Technology and Biotechnology, Vol.56 No.2 Lipanj 2018.

Kratko priopćenje
https://doi.org/10.17113/ftb.56.02.18.5561

Time-Kill Kinetics of Lipid Fractions Isolated from Condiments against Foodborne Pathogens

Ayeza Naeem ; Department of Microbiology, University of Karachi, Main University Road, Karachi, 75270 Sindh, Pakistan
Tanveer Abbas ; Department of Microbiology, University of Karachi, Main University Road, Karachi, 75270 Sindh, Pakistan
Tahira Mohsin Ali ; Department of Food Science and Technology, University of Karachi, Main University Road, 75270 Sindh, Pakistan
Abid Hasnain ; Department of Food Science and Technology, University of Karachi, Main University Road, 75270 Sindh, Pakistan

Puni tekst: engleski, pdf (723 KB) str. 278-286 preuzimanja: 0* citiraj
APA 6th Edition
Naeem, A., Abbas, T., Mohsin Ali, T. i Hasnain, A. (2018). Time-Kill Kinetics of Lipid Fractions Isolated from Condiments against Foodborne Pathogens. Food Technology and Biotechnology, 56 (2), 278-286. https://doi.org/10.17113/ftb.56.02.18.5561
MLA 8th Edition
Naeem, Ayeza, et al. "Time-Kill Kinetics of Lipid Fractions Isolated from Condiments against Foodborne Pathogens." Food Technology and Biotechnology, vol. 56, br. 2, 2018, str. 278-286. https://doi.org/10.17113/ftb.56.02.18.5561. Citirano 21.07.2018.
Chicago 17th Edition
Naeem, Ayeza, Tanveer Abbas, Tahira Mohsin Ali i Abid Hasnain. "Time-Kill Kinetics of Lipid Fractions Isolated from Condiments against Foodborne Pathogens." Food Technology and Biotechnology 56, br. 2 (2018): 278-286. https://doi.org/10.17113/ftb.56.02.18.5561
Harvard
Naeem, A., et al. (2018). 'Time-Kill Kinetics of Lipid Fractions Isolated from Condiments against Foodborne Pathogens', Food Technology and Biotechnology, 56(2), str. 278-286. doi: https://doi.org/10.17113/ftb.56.02.18.5561
Vancouver
Naeem A, Abbas T, Mohsin Ali T, Hasnain A. Time-Kill Kinetics of Lipid Fractions Isolated from Condiments against Foodborne Pathogens. Food Technology and Biotechnology [Internet]. 29.06.2018. [pristupljeno 21.07.2018.];56(2):278-286. doi: https://doi.org/10.17113/ftb.56.02.18.5561
IEEE
A. Naeem, T. Abbas, T. Mohsin Ali i A. Hasnain, "Time-Kill Kinetics of Lipid Fractions Isolated from Condiments against Foodborne Pathogens", Food Technology and Biotechnology, vol.56, br. 2, str. 278-286, Srpanj 2018. [Online]. doi: https://doi.org/10.17113/ftb.56.02.18.5561
Puni tekst: hrvatski, pdf (723 KB) str. 278-286 preuzimanja: 0* citiraj
APA 6th Edition
Naeem, A., Abbas, T., Mohsin Ali, T. i Hasnain, A. (2018). Kinetika inhibicije rasta patogenih mikroorganizama prisutnih u hrani pomoću lipidnih frakcija izoliranih iz začinskog bilja. Food Technology and Biotechnology, 56 (2), 278-286. https://doi.org/10.17113/ftb.56.02.18.5561
MLA 8th Edition
Naeem, Ayeza, et al. "Kinetika inhibicije rasta patogenih mikroorganizama prisutnih u hrani pomoću lipidnih frakcija izoliranih iz začinskog bilja." Food Technology and Biotechnology, vol. 56, br. 2, 2018, str. 278-286. https://doi.org/10.17113/ftb.56.02.18.5561. Citirano 21.07.2018.
Chicago 17th Edition
Naeem, Ayeza, Tanveer Abbas, Tahira Mohsin Ali i Abid Hasnain. "Kinetika inhibicije rasta patogenih mikroorganizama prisutnih u hrani pomoću lipidnih frakcija izoliranih iz začinskog bilja." Food Technology and Biotechnology 56, br. 2 (2018): 278-286. https://doi.org/10.17113/ftb.56.02.18.5561
Harvard
Naeem, A., et al. (2018). 'Kinetika inhibicije rasta patogenih mikroorganizama prisutnih u hrani pomoću lipidnih frakcija izoliranih iz začinskog bilja', Food Technology and Biotechnology, 56(2), str. 278-286. doi: https://doi.org/10.17113/ftb.56.02.18.5561
Vancouver
Naeem A, Abbas T, Mohsin Ali T, Hasnain A. Kinetika inhibicije rasta patogenih mikroorganizama prisutnih u hrani pomoću lipidnih frakcija izoliranih iz začinskog bilja. Food Technology and Biotechnology [Internet]. 29.06.2018. [pristupljeno 21.07.2018.];56(2):278-286. doi: https://doi.org/10.17113/ftb.56.02.18.5561
IEEE
A. Naeem, T. Abbas, T. Mohsin Ali i A. Hasnain, "Kinetika inhibicije rasta patogenih mikroorganizama prisutnih u hrani pomoću lipidnih frakcija izoliranih iz začinskog bilja", Food Technology and Biotechnology, vol.56, br. 2, str. 278-286, Srpanj 2018. [Online]. doi: https://doi.org/10.17113/ftb.56.02.18.5561

Sažetak
Lipid fractions that are extracted from condiments have a wide array of biological potential and are commonly utilized for medicinal and culinary applications. This investigation aims at determining the antimicrobial potential of lipid fractions isolated using two different solvent systems against five foodborne pathogens. The antibacterial efficacy was tested after 0, 1, 2, 3 and 24 h of incubation with the active agent. The leakage of cellular content was assessed at 1 and 2 h of incubation. Scanning electron microscope (SEM) images were obtained after 18 h of contact time with lipid fractions at their minimum inhibitory concentration (MIC). From the results obtained from time-kill and cell constituents release tests, it could be concluded that during 3 and 1 h of incubation, the lipid fractions were more potent against Gram-negative isolates (Escherichia coli ATCC 8739). However, prolonged incubation with the active agent inhibited Gram-positive isolate, i.e. Listeria monocytogenes ATCC 13932. SEM images of treated microorganisms also confirmed the inhibitory action of selected lipid fractions against all the tested pathogens. The cellular morphology of the bacteria was completely altered after 18 h of incubation with the lipid fractions. The results of the present study corroborate significant inhibitory effects and disruption in bacterial cell integrity following prolonged incubation with these lipid fractions. The results also affirm the use of the tested lipid fractions in food systems.

Ključne riječi
time-kill kinetics; scanning electron microscopy; cell constituent release; foodborne pathogens

Hrčak ID: 203497

URI
https://hrcak.srce.hr/203497

[hrvatski]

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