Abstract:
:In recent years, the interest in the possible use of natural alternatives to food additives to prevent bacterial and fungal growth has notably increased. Plants and plant products can represent a source of natural alternatives to improve the shelf-life and the safety of food. Some of these compounds, i.e. hexanal, hexanol, 2-(E)-hexenal and 3-(Z)-hexenol, produced throughout the lipoxygenase pathway have important roles in plant defence with a protective action towards microbial proliferation in wounded areas. Otherwise, hexanal and 2-(E)-hexenal have evidenced a marked antimicrobial activity against food spoilage and pathogenic microbial species both in model and real systems. The precise mechanisms of action of all these antimicrobial compounds are not yet clear. Because the usage of these compounds as antimicrobials in foods has to be supported by the comprehension of mechanisms of action of these compounds, the overall purpose of this work was to study the modifications of the cell membrane and volatile compounds of Listeria monocytogenes, Staphylococcus aureus, Salmonella enteritidis and Escherichia coli during the growth in the presence of sub-lethal doses of these two aldehydes. The results obtained evidenced that the tested molecules induced noticeable modifications of the composition of cell membrane and the volatile compounds produced during the growth. Although specific differences in relation to the species considered were identified, 2-(E)-hexenal and hexanal induced a marked increase of some membrane associated fatty acids, both linear and branched fatty acids as well as unsaturated fatty acids, and released free fatty acids.
journal_name
Int J Food Microbioljournal_title
International journal of food microbiologyauthors
Patrignani F,Iucci L,Belletti N,Gardini F,Guerzoni ME,Lanciotti Rdoi
10.1016/j.ijfoodmicro.2007.09.009subject
Has Abstractpub_date
2008-03-31 00:00:00pages
1-8issue
1-2eissn
0168-1605issn
1879-3460pii
S0168-1605(07)00578-8journal_volume
123pub_type
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