Antibacterial Effects of N-Sulfonated and N-Sulfobenzoyl Chitosan and Application to Oyster Preservation

1998 ◽  
Vol 61 (9) ◽  
pp. 1124-1128 ◽  
Author(s):  
CHEE-SHAN CHEN ◽  
WAN-YU LIAU ◽  
GUO-JANE TSAI
Keyword(s):  
Salmonella Typhimurium ◽  
Bacillus Cereus ◽  
Sulfur Content ◽  
Aeromonas Hydrophila ◽  
Water Solubility ◽  
Antibacterial Effect ◽  
Shigella Dysenteriae ◽  
Antibacterial Effects ◽  
Minimal Inhibitory Concentrations ◽  
High Sulfur Content

The antibacterial effects of sulfonated and sulfobenzoyl chitosans were evaluated and compared with that of 69% deacetylated chitosan (DD69 chitosan). Minimal inhibitory concentrations of sulfonated chitosan (SC1, 0.63% sulfur content) against Shigella dysenteriae, Aeromonas hydrophila, Salmonella typhimurium, and Bacillus cereus were found to be lower than those of DD69 chitosan. A high sulfur content in sulfonated chitosan adversely influenced its antibacterial effect. Sulfobenzoyl chitosan (SBC) has excellent water solubility and an antibacterial effect comparable to that of SC1. SBC at 1,000 and 2,000 ppm extended the shelf life of oysters at 5°C by 4 days at the former or by 7 days at least at the latter concentration. The growth of coliforms and Pseudomonas, Aeromonas, and Vibrio species on oysters was retarded by the addition of DD69 chitosan or SBC.

Antibacterial Activity of a Chitooligosaccharide Mixture Prepared by Cellulase Digestion of Shrimp Chitosan and Its Application to Milk Preservation

2000 ◽  
Vol 63 (6) ◽  
pp. 747-752 ◽  
Author(s):  
GUO-JANE TSAI ◽  
ZEN-YUON WU ◽  
WEN-HUEY SU
Keyword(s):  
Antibacterial Activity ◽  
Salmonella Typhimurium ◽  
Aeromonas Hydrophila ◽  
Vibrio Parahaemolyticus ◽  
Raw Milk ◽  
Shigella Dysenteriae ◽  
Weight Percentage ◽  
E Coli ◽  
Cellulase Digestion ◽  
Sterilized Milk

The antibacterial activity of a chitooligosaccharide mixture prepared by digestion of shrimp chitosan with cellulase at 50°C for 14 h was evaluated. Sugars with 1 to 8 degrees of polymer (DP) were found in this chitooligosaccharide mixture, and the weight percentage of sugars with DP ≧ 6 was 44.3%. Minimal lethal concentrations of this mixture against Aeromonas hydrophila, Escherichia coli, Listeria monocytogenes, Pseudomonas aeruginosa, Salmonella Typhimurium, Shigella dysenteriae, Staphylococcus aureus, Vibrio cholerae, and Vibrio parahaemolyticus in nutrient broth were 5 to 29 ppm, which were much lower than those of the chitosan reactant (50 to 1,000 ppm). The antibacterial activity of this mixture in the sterilized milk against E. coli O157, L. monocytogenes, Salmonella Typhimurium, and S. aureus was much stronger at 4°C than at 37°C. When raw milk was supplemented with either 0.24% or 0.48% (wt/vol) of this oligosaccharide mixture and stored at 4°C for 12 days, its mesophilic and psychrotrophic counts were reduced by at least 3 log cycles, and there was very little change in pH. In addition, this mixture retarded the growth of Salmonella species and caused quicker reduction of Staphylococcus species in raw milk. Accordingly, the shelf life of raw milk at 4°C was extended by at least 4 days.

Antibacterial Effect of Gallic Acid against Aeromonas hydrophila and Aeromonas sobria Through Damaging Membrane Integrity

2016 ◽  
Vol 17 (13) ◽  
pp. 1153-1158 ◽  
Author(s):  
Jing Lu ◽  
Zhenning Wang ◽  
Mengrou Ren ◽  
Guoren Huang ◽  
Baochen Fang ◽  
...  
Keyword(s):  
Gallic Acid ◽  
Aeromonas Hydrophila ◽  
Antibacterial Effect ◽  
Membrane Integrity ◽  
Aeromonas Sobria

scholarly journals Synergistic antibacterial combination of Lavandula latifolia Medik. essential oil with camphor

2020 ◽  
Vol 0 (0) ◽  
Author(s):  
Nursenem Karaca ◽  
Görkem Şener ◽  
Betül Demirci ◽  
Fatih Demirci
Keyword(s):  
Staphylococcus Aureus ◽  
Essential Oil ◽  
Antibacterial Effect ◽  
Synergistic Effects ◽  
Pharmaceutical Formulations ◽  
Human Pathogens ◽  
Broth Microdilution ◽  
Antibacterial Effects ◽  
Lavandula Latifolia

AbstractCombination of various compounds and essential oils for pharmaceutical formulations withdraw attention. In this present study, it was aimed to evaluate the in vitro potential synergistic antibacterial effect of Lavandula latifolia (spike lavender) essential oil with camphor by using the checkerboard method against the human pathogens; Staphylococcus aureus and Listeria monocytogenes. Pharmacopoeia quality L. latifolia essential oil and racemic camphor were analyzed and verified by GC-FID and GC/MS, simultaneously. In vitro antibacterial activity of essential oil and camphor (MIC range: 0.16–20 mg/mL) and standard antimicrobial clarithromycin (MIC range: 0.125–16 μg/mL) were carried out by broth microdilution against S. aureus and L. monocytogenes standard strains, respectively. Resulting antibacterial effects were evaluated for their fractional inhibitory concentrations (FICs) as antagonistic, additive and synergistic effects. The analytical results showed that the major component of essential oil was linalool (45.2%) and 1,8-cineole (25.6%). Antibacterial effects of essential oil were determined as MIC 1.25–5 mg/mL. As a result of the experiments, L. latifolia essential oil–camphor combinations were identified as “synergistic (FIC ≤ 0.5), and additive (0.5 < FIC ≤ 1)” in the respective combinations, suggesting further evaluation for formulations for potential antimicrobial applications in food and pharmaceuticals.

A novel graphene oxide-wrapped sulfur composites cathode with ultra-high sulfur content for lithium–sulfur battery

2019 ◽  
Vol 493 ◽  
pp. 533-540 ◽  
Author(s):  
Johnny Muya Chabu ◽  
Ke Zeng ◽  
Wansong Chen ◽  
Abdulhadi Mustapha ◽  
Yajuan Li ◽  
...  
Keyword(s):  
Graphene Oxide ◽  
Sulfur Content ◽  
Lithium Sulfur Battery ◽  
High Sulfur Content ◽  
Sulfur Battery ◽  
Lithium Sulfur

scholarly journals Pengaruh Pemberian Ekstrak Teripang Pasir terhadap Hambatan Pertumbuhan Shigella Dysentriae Secara In Vitro

2020 ◽  
Vol 18 (1) ◽  
pp. 47
Author(s):  
FERIZAL NEGERI SAMUDRA ◽  
RETNO BUDIARTI ◽  
IRMAWATI IRMAWATI
Keyword(s):  
Sea Cucumber ◽  
Antibacterial Effect ◽  
Positive Control ◽  
Negative Control ◽  
Shigella Dysenteriae ◽  
Control Group ◽  
Control Groups ◽  
Shigella Spp ◽  
Diarrhea Disease

<p><strong>ABSTRACT</strong></p><p><strong>Background</strong>; In Indonesia, most diarrhea disease in 1995 to 2001 are caused by Shigella spp. Shigella spp infection can cause various symptom dan complication. Generally, the treatment by using antibiotic can cause antibiotic resistance. Sea cucumber (Holoturia scabra) is an herb that known, available, and easy to consume by society and has an antibacterial effect. Therefore, further research to study the effect of Holoturia Scabra on <em>Shigella Dysentriae</em> growth in vitro is needed.</p><p><strong>Objectives</strong>: The goal of this research is demonstrate the effect of sea cucumber (Holoturia scabra) to the growth of the <em>Shigella dysentriae</em> bacteria in vitro.</p><p><strong>Method</strong>: The method in this research is Posttest Only Control Group. There are 6 groups, 4 types of and 2 control groups. The concentration of the treatment group is 100%,50%, 25%, and, 12.5% while for positive control tests using chloramphenicol and aquadest as a negative control.</p><p><strong>Result</strong>: The result showed there is an influence on the intake of sand cucumber to the growth of the Shigella dysenteriae.</p><p><strong>Conclusion</strong>: Sea cucumber (<em>Holoturia scabra</em>) inhibit the growth of <em>Shigella dysenteriae</em>.</p><p><strong>Key words</strong>: <em>Shigella dysenteriae</em>, sea cucumber (<em>Holoturia scabra</em>), antibacterial</p>

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