Study of the antimicrobial activity of Aminoreductone against pathogenic bacteria in comparison with other antibiotics
Antimicrobial activities of aminoreductone (AR), a product formed in the initial stage of Maillard reaction, were screened against pathogenic bacteria. A significant growth inhibition of AR against all 7 isolates (Staphylococcus aureus ATCC® 25923 TM, Salmonella typhimurium ATCC® 14028 TM, Bacillus cereus ATCC® 13061TM, Bacillus subtilis ATCC® 11774 TM, Escherichia coli ATCC® 25922 TM, Enterococcus faecalis ATCC® 29212 TM, Listeria innocua ATCC® 33090 TM) were observed by the standard disc diffusion methods. The inhibition zone for each isolate by AR (2.5 mg) ranged from 15±0mm to 28.3±0.4mm in diameter. The minimum inhibitory concentration (MIC) of AR ranging from 20mM to 26mM was proven in the 7 isolates tested. AR also showed the similar effect of growth inhibition in comparison with antibiotics frequently used for the treatment of infections bacteria, such as amikacin, ciprofloxacin, meropennem and levofloxacin. The results indicated that foods containing AR are valuable sources of bioactive compounds towards pathogenic bacteria.
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dig-cirad-fr-5717362024-01-28T21:47:19Z http://agritrop.cirad.fr/571736/ http://agritrop.cirad.fr/571736/ Study of the antimicrobial activity of Aminoreductone against pathogenic bacteria in comparison with other antibiotics. Trang Vu Thu, Thanh Lam Xuan, Sarter Samira, Shimamura Tomoko, Takeuchi Hiroaki. 2013. International Journal of Biological Engineering, 7 (12) : 675-678. Study of the antimicrobial activity of Aminoreductone against pathogenic bacteria in comparison with other antibiotics Trang, Vu Thu Thanh, Lam Xuan Sarter, Samira Shimamura, Tomoko Takeuchi, Hiroaki eng 2013 International Journal of Biological Engineering Q03 - Contamination et toxicologie alimentaires antimicrobien propriété antimicrobienne produit alimentaire agent pathogène Listeria réaction de Maillard Staphylococcus aureus Salmonella typhimurium Escherichia coli Streptococcus faecalis Bacillus cereus Bacillus subtilis http://aims.fao.org/aos/agrovoc/c_509 http://aims.fao.org/aos/agrovoc/c_26756 http://aims.fao.org/aos/agrovoc/c_3032 http://aims.fao.org/aos/agrovoc/c_5630 http://aims.fao.org/aos/agrovoc/c_4382 http://aims.fao.org/aos/agrovoc/c_15994 http://aims.fao.org/aos/agrovoc/c_16429 http://aims.fao.org/aos/agrovoc/c_32238 http://aims.fao.org/aos/agrovoc/c_33700 http://aims.fao.org/aos/agrovoc/c_16605 http://aims.fao.org/aos/agrovoc/c_26384 http://aims.fao.org/aos/agrovoc/c_15940 Antimicrobial activities of aminoreductone (AR), a product formed in the initial stage of Maillard reaction, were screened against pathogenic bacteria. A significant growth inhibition of AR against all 7 isolates (Staphylococcus aureus ATCC® 25923 TM, Salmonella typhimurium ATCC® 14028 TM, Bacillus cereus ATCC® 13061TM, Bacillus subtilis ATCC® 11774 TM, Escherichia coli ATCC® 25922 TM, Enterococcus faecalis ATCC® 29212 TM, Listeria innocua ATCC® 33090 TM) were observed by the standard disc diffusion methods. The inhibition zone for each isolate by AR (2.5 mg) ranged from 15±0mm to 28.3±0.4mm in diameter. The minimum inhibitory concentration (MIC) of AR ranging from 20mM to 26mM was proven in the 7 isolates tested. AR also showed the similar effect of growth inhibition in comparison with antibiotics frequently used for the treatment of infections bacteria, such as amikacin, ciprofloxacin, meropennem and levofloxacin. The results indicated that foods containing AR are valuable sources of bioactive compounds towards pathogenic bacteria. article info:eu-repo/semantics/article Journal Article info:eu-repo/semantics/publishedVersion http://agritrop.cirad.fr/571736/1/document_571736.pdf application/pdf Cirad license info:eu-repo/semantics/restrictedAccess https://agritrop.cirad.fr/mention_legale.html |
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Q03 - Contamination et toxicologie alimentaires antimicrobien propriété antimicrobienne produit alimentaire agent pathogène Listeria réaction de Maillard Staphylococcus aureus Salmonella typhimurium Escherichia coli Streptococcus faecalis Bacillus cereus Bacillus subtilis http://aims.fao.org/aos/agrovoc/c_509 http://aims.fao.org/aos/agrovoc/c_26756 http://aims.fao.org/aos/agrovoc/c_3032 http://aims.fao.org/aos/agrovoc/c_5630 http://aims.fao.org/aos/agrovoc/c_4382 http://aims.fao.org/aos/agrovoc/c_15994 http://aims.fao.org/aos/agrovoc/c_16429 http://aims.fao.org/aos/agrovoc/c_32238 http://aims.fao.org/aos/agrovoc/c_33700 http://aims.fao.org/aos/agrovoc/c_16605 http://aims.fao.org/aos/agrovoc/c_26384 http://aims.fao.org/aos/agrovoc/c_15940 Q03 - Contamination et toxicologie alimentaires antimicrobien propriété antimicrobienne produit alimentaire agent pathogène Listeria réaction de Maillard Staphylococcus aureus Salmonella typhimurium Escherichia coli Streptococcus faecalis Bacillus cereus Bacillus subtilis http://aims.fao.org/aos/agrovoc/c_509 http://aims.fao.org/aos/agrovoc/c_26756 http://aims.fao.org/aos/agrovoc/c_3032 http://aims.fao.org/aos/agrovoc/c_5630 http://aims.fao.org/aos/agrovoc/c_4382 http://aims.fao.org/aos/agrovoc/c_15994 http://aims.fao.org/aos/agrovoc/c_16429 http://aims.fao.org/aos/agrovoc/c_32238 http://aims.fao.org/aos/agrovoc/c_33700 http://aims.fao.org/aos/agrovoc/c_16605 http://aims.fao.org/aos/agrovoc/c_26384 http://aims.fao.org/aos/agrovoc/c_15940 |
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Q03 - Contamination et toxicologie alimentaires antimicrobien propriété antimicrobienne produit alimentaire agent pathogène Listeria réaction de Maillard Staphylococcus aureus Salmonella typhimurium Escherichia coli Streptococcus faecalis Bacillus cereus Bacillus subtilis http://aims.fao.org/aos/agrovoc/c_509 http://aims.fao.org/aos/agrovoc/c_26756 http://aims.fao.org/aos/agrovoc/c_3032 http://aims.fao.org/aos/agrovoc/c_5630 http://aims.fao.org/aos/agrovoc/c_4382 http://aims.fao.org/aos/agrovoc/c_15994 http://aims.fao.org/aos/agrovoc/c_16429 http://aims.fao.org/aos/agrovoc/c_32238 http://aims.fao.org/aos/agrovoc/c_33700 http://aims.fao.org/aos/agrovoc/c_16605 http://aims.fao.org/aos/agrovoc/c_26384 http://aims.fao.org/aos/agrovoc/c_15940 Q03 - Contamination et toxicologie alimentaires antimicrobien propriété antimicrobienne produit alimentaire agent pathogène Listeria réaction de Maillard Staphylococcus aureus Salmonella typhimurium Escherichia coli Streptococcus faecalis Bacillus cereus Bacillus subtilis http://aims.fao.org/aos/agrovoc/c_509 http://aims.fao.org/aos/agrovoc/c_26756 http://aims.fao.org/aos/agrovoc/c_3032 http://aims.fao.org/aos/agrovoc/c_5630 http://aims.fao.org/aos/agrovoc/c_4382 http://aims.fao.org/aos/agrovoc/c_15994 http://aims.fao.org/aos/agrovoc/c_16429 http://aims.fao.org/aos/agrovoc/c_32238 http://aims.fao.org/aos/agrovoc/c_33700 http://aims.fao.org/aos/agrovoc/c_16605 http://aims.fao.org/aos/agrovoc/c_26384 http://aims.fao.org/aos/agrovoc/c_15940 Trang, Vu Thu Thanh, Lam Xuan Sarter, Samira Shimamura, Tomoko Takeuchi, Hiroaki Study of the antimicrobial activity of Aminoreductone against pathogenic bacteria in comparison with other antibiotics |
description |
Antimicrobial activities of aminoreductone (AR), a product formed in the initial stage of Maillard reaction, were screened against pathogenic bacteria. A significant growth inhibition of AR against all 7 isolates (Staphylococcus aureus ATCC® 25923 TM, Salmonella typhimurium ATCC® 14028 TM, Bacillus cereus ATCC® 13061TM, Bacillus subtilis ATCC® 11774 TM, Escherichia coli ATCC® 25922 TM, Enterococcus faecalis ATCC® 29212 TM, Listeria innocua ATCC® 33090 TM) were observed by the standard disc diffusion methods. The inhibition zone for each isolate by AR (2.5 mg) ranged from 15±0mm to 28.3±0.4mm in diameter. The minimum inhibitory concentration (MIC) of AR ranging from 20mM to 26mM was proven in the 7 isolates tested. AR also showed the similar effect of growth inhibition in comparison with antibiotics frequently used for the treatment of infections bacteria, such as amikacin, ciprofloxacin, meropennem and levofloxacin. The results indicated that foods containing AR are valuable sources of bioactive compounds towards pathogenic bacteria. |
format |
article |
topic_facet |
Q03 - Contamination et toxicologie alimentaires antimicrobien propriété antimicrobienne produit alimentaire agent pathogène Listeria réaction de Maillard Staphylococcus aureus Salmonella typhimurium Escherichia coli Streptococcus faecalis Bacillus cereus Bacillus subtilis http://aims.fao.org/aos/agrovoc/c_509 http://aims.fao.org/aos/agrovoc/c_26756 http://aims.fao.org/aos/agrovoc/c_3032 http://aims.fao.org/aos/agrovoc/c_5630 http://aims.fao.org/aos/agrovoc/c_4382 http://aims.fao.org/aos/agrovoc/c_15994 http://aims.fao.org/aos/agrovoc/c_16429 http://aims.fao.org/aos/agrovoc/c_32238 http://aims.fao.org/aos/agrovoc/c_33700 http://aims.fao.org/aos/agrovoc/c_16605 http://aims.fao.org/aos/agrovoc/c_26384 http://aims.fao.org/aos/agrovoc/c_15940 |
author |
Trang, Vu Thu Thanh, Lam Xuan Sarter, Samira Shimamura, Tomoko Takeuchi, Hiroaki |
author_facet |
Trang, Vu Thu Thanh, Lam Xuan Sarter, Samira Shimamura, Tomoko Takeuchi, Hiroaki |
author_sort |
Trang, Vu Thu |
title |
Study of the antimicrobial activity of Aminoreductone against pathogenic bacteria in comparison with other antibiotics |
title_short |
Study of the antimicrobial activity of Aminoreductone against pathogenic bacteria in comparison with other antibiotics |
title_full |
Study of the antimicrobial activity of Aminoreductone against pathogenic bacteria in comparison with other antibiotics |
title_fullStr |
Study of the antimicrobial activity of Aminoreductone against pathogenic bacteria in comparison with other antibiotics |
title_full_unstemmed |
Study of the antimicrobial activity of Aminoreductone against pathogenic bacteria in comparison with other antibiotics |
title_sort |
study of the antimicrobial activity of aminoreductone against pathogenic bacteria in comparison with other antibiotics |
url |
http://agritrop.cirad.fr/571736/ http://agritrop.cirad.fr/571736/1/document_571736.pdf |
work_keys_str_mv |
AT trangvuthu studyoftheantimicrobialactivityofaminoreductoneagainstpathogenicbacteriaincomparisonwithotherantibiotics AT thanhlamxuan studyoftheantimicrobialactivityofaminoreductoneagainstpathogenicbacteriaincomparisonwithotherantibiotics AT sartersamira studyoftheantimicrobialactivityofaminoreductoneagainstpathogenicbacteriaincomparisonwithotherantibiotics AT shimamuratomoko studyoftheantimicrobialactivityofaminoreductoneagainstpathogenicbacteriaincomparisonwithotherantibiotics AT takeuchihiroaki studyoftheantimicrobialactivityofaminoreductoneagainstpathogenicbacteriaincomparisonwithotherantibiotics |
_version_ |
1792498567416381440 |