Study on Antibacterial Properties of Edible Oils containing Medium-Chain Fatty Acids
|Cathegory||Entries in proceedings|
The antibacterial properties of eight edible oils containing medium-chain fatty acids (MCFA) were determined by defining their minimum inhibitory concentration (MIC). The tested oils included: babassu (Attalea speciosa, syn. Orbignya speciosa), coconut (Cocos nucifera), Cuphea (C. lanceolata and C. ignea), murumuru (Astrocaryum murumuru), palm, palm kernel and red palm (Elaeis guineensis), and tucuma (Astrocaryum vulgare). Oils’ antibacterial effect was examined againstselected bacteria, namely: Bifidobacterium animalis, B. longum, Campylobacter jejuni, Clostridium perfringens, Enterococcus cecorum, Escherichia coli, Lactobacillus acidophilus, L. fermentum, Listeria monocytogenes, Salmonella enteritidis, S. infantis, S. typhimurium and Staphylococcus aureus. The profile of fatty acids in tested oils was identified using gas chromatography (GC/FID). MIC was determined by a broth microdilution test. There was no potential of tested oils to inhibit the growth of Gram negative bacterial strains. Moreover, palm and palm red oil did not exhibit any antibacterial action. MIC of oils that showed antibacterial activity ranged from 0.14 to 4.5 mg/ml. The lowest measured MIC was found in tucuma oil to C. perfringens (0.14 mg/ml). Other oils inhibited the growth of C. perfringens in concentrations from 0.25 to 4.5 mg/ml. E. cecorum strains were inhibited by coconut, babassu, Cuphea, palm kernel, murumuru and tucuma oil in MIC range between 1.12 – 4.5 mg/ml. Only Cuphea from all tested oils showed inhibitory properties against L. monocytogenes (MIC 1.12 mg/ml). S. aureus strain growth was inhibited by palm oil at MIC between 0.56 to 2.25 mg/ml (coconut, babassu, Cuphea, palm kernel, murumuru and tucuma oil). Negative susceptibility to all tested oils, evaluated as a positive effect, was detected towards B. animalis, B. longum, L. acidophilus and L. fermentum strains. It can be concluded that the edible oils containing medium-chain fatty acids show antibacterial effect towards Gram positive strains of bacteria. Negative influence on beneficial intestinal microbiota can be promising.
VÚŽV v.v.i. > List of our publications >