加熱による大腸菌の損傷とパラオキシ安息香酸エステル類の抗菌作用

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書誌事項

タイトル別名
  • Antimicrobial action of Esters of <i>p</i>-Hydroxybenzonic Acid on Heat-treated Cells of <i>Escherichia coli</i>
  • カネツ ニヨル ダイチョウキン ノ ソンショウ ト パラオキシ アンソクコウサ
  • Antimicrobial Action of Esters of <i>p</i>-Hydroxybenzoic Acid. II
  • パラオキシ安息香酸エステル類の抗菌作用 (第2報)

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説明

Exponentially grown cells of Escherichia coli JE 1011 were heated at 45°C, 48°C or 50°C in phosphate buffer or nutrient broth at pH 7.0. Heating at 45°C did not affect the growth of cells, while heating at 48°C and 50°C elongated the lag time as a function of heating time. During heating for 30 min, protein, lipopolysaccharide, phospholipid, magnesium ion (Mg2+), and 260nm absorbing materials were released from the heated cells. The heating at 45°C caused the release of lipopolysaccharide and outer membrane proteins, indicating structural damage to the outer membrane. On heating at 48°C and 50°C, 260nm absorbing materials and surface enzymes leaked from the cells extensively. It was shown that heating at these temperatures resulted in structural and functional damage to the cytoplasmic membrane in addition to structural damage to the outer membrane. Hewever, even the heating at 50°C did not cause the decomposition of DNA. More hydrophobic esters of p-hydroxybenzoic acid had stronger antimicrobial action on these heated cells, and their activity was greater towards cells heated at higher temperature. The more hydrophobic PHBAE (propyl and butyl esters) had bactericidal action on Escherichia coli JE 1101 at 50°C.

収録刊行物

  • 食品衛生学雑誌

    食品衛生学雑誌 24 (2), 155-160_1, 1983

    公益社団法人 日本食品衛生学会

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