PMID- 30228803
OWN - NLM
STAT- PubMed-not-MEDLINE
LR  - 20201001
IS  - 1330-9862 (Print)
IS  - 1334-2606 (Electronic)
IS  - 1330-9862 (Linking)
VI  - 56
IP  - 2
DP  - 2018 Jun
TI  - Time-Kill Kinetics of Lipid Fractions Isolated from Condiments against Foodborne 
      Pathogens.
PG  - 278-286
LID - 10.17113/ftb.56.02.18. [doi]
AB  - 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.
FAU - Naeem, Ayeza
AU  - Naeem A
AUID- ORCID: 0000-0001-6124-6360
AD  - Department of Microbiology, University of Karachi, Main University Road, Karachi, 
      75270 Sindh, Pakistan.
FAU - Abbas, Tanveer
AU  - Abbas T
AUID- ORCID: 0000-0002-1784-3077
AD  - Department of Microbiology, University of Karachi, Main University Road, Karachi, 
      75270 Sindh, Pakistan.
FAU - Ali, Tahira Mohsin
AU  - Ali TM
AUID- ORCID: 0000-0003-3197-1806
AD  - Department of Food Science and Technology, University of Karachi, Main University 
      Road, 75270 Sindh, Pakistan.
FAU - Hasnain, Abid
AU  - Hasnain A
AUID- ORCID: 0000-0002-7390-0662
AD  - Department of Food Science and Technology, University of Karachi, Main University 
      Road, 75270 Sindh, Pakistan.
LA  - eng
PT  - Journal Article
PL  - Croatia
TA  - Food Technol Biotechnol
JT  - Food technology and biotechnology
JID - 9703690
PMC - PMC6117998
OTO - NOTNLM
OT  - cell constituent release
OT  - foodborne pathogens
OT  - scanning electron microscopy
OT  - time-kill kinetics
EDAT- 2018/09/20 06:00
MHDA- 2018/09/20 06:01
PMCR- 2018/06/01
CRDT- 2018/09/20 06:00
PHST- 2018/09/20 06:00 [entrez]
PHST- 2018/09/20 06:00 [pubmed]
PHST- 2018/09/20 06:01 [medline]
PHST- 2018/06/01 00:00 [pmc-release]
AID - FTB-56-278 [pii]
AID - 10.17113/ftb.56.02.18. [doi]
PST - ppublish
SO  - Food Technol Biotechnol. 2018 Jun;56(2):278-286. doi: 10.17113/ftb.56.02.18..