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Sporicidal activities and mechanism of surfactant components against Clostridium sporogenes spores

Title
Sporicidal activities and mechanism of surfactant components against Clostridium sporogenes spores
Authors
Cho, W. -I.Chung, M. -S.
Ewha Authors
정명수
SCOPUS Author ID
정명수scopus
Issue Date
2018
Journal Title
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
ISSN
0022-1155JCR Link

0975-8402JCR Link
Citation
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE vol. 55, no. 11, pp. 4675 - 4680
Keywords
Clostridium sporogenes sporesSurfactant componentsHydrophobicHydrophilicHLB value
Publisher
SPRINGER INDIA
Indexed
SCIE; SCOPUS WOS scopus
Document Type
Article
Abstract
The sporicidal activities of seven kinds of antimicrobial agent were investigated in order to screen for novel inactivation agents to apply to Clostridium sporogenes spores. Antimicrobial agents based on surfactant components, as poly-L-lysine, thiamine dilaurylsulfate, and torilin, were more effective than other agents. The degree of spore reduction with 1-2% surfactant components was 1.5-2.5 log CFU/mL. The HLB value (hydrophile-lipophile balance) related to denature protein of spores coat on surfactants with sporicidal activity was ranged from 6 to 16. Average HLB value and spore killing effect was inversely correlated. The proteins on spore structures seemed to be disorganized due to binding between polar groups of coats and hydrophilic and hydrophobic groups of surfactant components, resulting in killing of spores. The components that were effective to inactivate C. sporogenes spores had a chemical structure containing CH3, OH, COOH, sulfate groups, and a double bond. Furthermore, hydrophobic surfactants were more effective than hydrophilic surfactants in inactivating spores. This was likely due to the type of hydrophobic surfactant and to the involvement of hydrophobic interactions on coat of spores.
DOI
10.1007/s13197-018-3384-7
Appears in Collections:
공과대학 > 식품생명공학과 > Journal papers
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