Bactericidal activity of glutaraldehyde-like compounds from olive products

Journal of Food Protection

Volumn 72, Issue 12, 2009, Pages 2611-2614

  Medina, Eduardo ^a   Brenes, Manuel ^a   Garcia, Aranzazu ^a   Romero, Concepcion ^a   De Castro, Antonio ^a  

^a INSTITUTO DE LA GRASA   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

ENTEROCOCCUS FAECALIS; ESCHERICHIA COLI; PSEUDOMONAS FLUORESCENS; STAPHYLOCOCCUS AUREUS;

EID: 73349092734     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-72.12.2611     Document Type: Article

References (20)

1. Beauchamp, G. K., R. S. J. Keast, D. Morel, J. Lin, J. Pika, Q. Han, C.-H. Lee, A. B. Smith, and P. A. S. Breslin. 2005. Ibuprofen-like activity in extra virgin olive oil. Nature 437:45-46.
2. Bisignano, G., M. G. Lagana, D. Trombetta, S. Arena, A. Nostra, N. Ucella, G. Mazzanti, and A. Saija. 2001. In vitro activity of some aliphatic aldehydes from Olea europaea L. FEMS Microbiol. Lett. 198:9-13.
3. Davini, E., C. Iavarone, C. Trogolo, P. Aureli, and B. Pasolini. 1986. The quantitative isolation and antimicrobial activity of the aglycone of aucubin. Phytochemistry 25:2420-2422.
4. Del Campo, J. C. Nguyen-The, M. Sergent, and M. J. Amiot. 2003. Determination of the most bioactive phenolic compounds from rosemary against Listeria monocytogenes: influence of concentration, pH and NaCl. J. Food Sci. 68:2066-2071.
5. European Standard EN 1276. 1997. Chemical disinfectants and antiseptics-quantitative suspension test for the evaluation of bactericidal activity of chemical disinfectants and antiseptics used in food, industrial, domestic, and institutional areas. BSI, London.
6. Fraud, S., J. Y. Maillard. and A. D. Russel. 2001. Comparison of the mycobactericidal activity of ortho-phthalaldehyde, glutaraldehyde and other dialdehydes by a quantitative suspension test. J. Hosp. Infect. 48:214-221.
7. Friedman, M, P. R. Henika, and R. E. Mandrell. 2002. Bactericidal activities of plant essential oils and some of their isolated constituents against Campylobacter jejuni, Escherichia coli, Listeria monocytogenes, and Salmonella enterica. J. Food Prot. 65:1545-1560.
8. Kajiya, K., H. Hojo, M. Suzuki, F. Nanjo, S. Kumazawa, and T. Nayakama. 2004. Relationship between antibacterial activity of ( + )-catechin derivatives and their interaction with a model membrane. J. Agric. Food Chem. 52:1514-1519.
9. Konno, K., C. Hirayama, H. Yasui, and M. Nakamura. 1999. Enzymatic activation of oleuropein: a protein crosslinker used as a chemical defense in the privet tree. Proc. Natl. Acad. Sci. USA 96:9159-9164.
10. Medina, E., M. Brenes, C. Romero, A. Garcia, and A. de Castro. 2007. Main antimicrobial compounds in table olives. J. Agric. Food Chem. 55:9817-9823.
11. Medina, E., A. de Castro, C. Romero, and M. Brenes. 2006. Comparison of the concentrations of phenolic compounds in olive oil and other plant oils: correlation with antimicrobial activity. J. Agric. Food Chem. 554:4954-4961.
12. Medina, E., C. Romero, M. Brenes, and A. de Castro. 2007. Antimicrobial activity of olive oil, vinegar, and various beverages against foodbome pathogens. J. Food Prot. 70:1194-1199.
13. National Committee for Clinical Laboratory Standards. 1999. Methods for determining bactericidal activity of antimicrobial agents. Approved guideline M26-A. National Committee for Clinical Laboratory Standards, Wayne, PA.
14. Ruiz-Barba, J. L., M. Brenes, R. Jimenez, P. Garcia, and A. Garrido. 1993. Inhibition of Lactobacillus pentosus by polyphenols extracted from two different kinds of olive brines. J. Appl. Bacteriol. 74:15-19.
15. Simoes, M, M. O. Pereira, I. Machado. L. C. Simoes, and M. J. Vieira. 2006. Comparative antibacterial potential of selected aldehyde-based biocides and surfactants against planktonic Pseudomonas fluorescens. J. Ind. Microbiol. Biotechnol. 33:741-749.
16. Simons, C, S. E. Walsh, J. Y. Maillard, and A. D. Russell. 2000. Orf/io-phthalaldehyde: proposed mechanism of action of a new antimicrobial agent. Lett. Appl. Microbiol. 31:299-302.
17. Ultee, A., M. H. J. Bennik, and R. Moezelaar. 2002. The phenolic hydroxyl group of carvacrol is essential for action against the food-borne pathogen Bacillus cereus. Appl. Environ. Microbiol. 68:1561-1568.
18. Veldhuizen, E. J. A., J. L. M. Theerdsma-van Bokhoven, C. Zweijtzer, and S. Burt. 2006. Structural requirements for the antimicrobial activity of carvacrol. J. Agric. Food Chem. 54:1874-1879.
19. Walsh, S. E., J. Y. Maillard, C. Simons, and A. D. Russell. 1999. Studies on the mechanisms of the antibacterial action of ortho-phthalaldehyde. J. Appl. Microbiol. 87:702-710.
20. Wong, S. Y. Y., I. R. Grant, M. Friedman, C. Elliot, and C. Situ. 2008. Antibacterial activities of naturally occurring compounds against Mycobacterium avium subsp. paratuberculosis. Appl. Environ. Microbiol. 74:5986-5990.