Assessment of oligogalacturonide from citrus pectin as a potential antibacterial agent against foodborne pathogens.
Foodborne diseases are an important public health problem in the world. The bacterial resistance against presently used antibiotics is becoming a public health issue; hence, the discovery of new antimicrobial agents from natural sources attracts a lot of attention. Antibacterial activities of oligogalacturonide from commercial microbial pectic enzyme (CPE) treated citrus pectin, which exhibits antioxidant and antitumor activities, against 4 foodborne pathogens including Salmonella Typhimurium, Staphylococcus aureus, Listeria monocytogenes, and Pseudomonas aeruginosa was assessed. Pectin hydrolysates from CPE hydrolysis exhibited antibacterial activities. However, no antibacterial activity of pectin was observed. Citrus oligogalacturonide from 24-h hydrolysis exhibited bactericidal effect against all selected foodborne pathogens and displayed minimal inhibitory concentration at 37.5 μg/mL for P. aeruginosa, L. monocytogenes, and S. Typhimurium, and at 150.0 μg/mL for S. aureus.
['Wu|Ming-Chang|MC|', 'Li|Hui-chin|HC|', 'Wu|Po-Hua|PH|', 'Huang|Ping-Hsiu|PH|', 'Wang|Yuh-Tai|YT|']
D000900:Anti-Bacterial Agents D002957:Citrus D005517:Foodborne Diseases D008089:Listeria monocytogenes D008826:Microbial Sensitivity Tests D010368:Pectins D011550:Pseudomonas aeruginosa D012486:Salmonella typhimurium D013211:Staphylococcus aureus
oligogalacturonide citrus pectin foodborne pathogens antibacterial activity