Inhibition of Escherichia coli trimethylamine-N-oxide reductase by food preservatives

Inhibition of Escherichia coli trimethylamine-N-oxide reductase by food preservatives

Trimethylamine-N-oxide (TMA-0) reductase activity of resting cells of Escherichia coli was inhibited by tetrasodium ethylenediaminetetraacetate (Na₄EDTA), benzoic acid (BA), and methylparaben (MP). The 50% inhibitory concentrations of Na₄EDTA, BA, and MP were 20.2, 1.2, and 32.4 mM, respectively. BA...

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Bibliographic Details
Main Author: Kruk, Mark W.
Other Authors: Lee, Jong S.
Language:en_US
Published: 2012
Subjects:
Microbial antitoxins
Online Access:http://hdl.handle.net/1957/27113
id ndltd-ORGSU-oai-ir.library.oregonstate.edu-1957-27113
record_format oai_dc
spelling ndltd-ORGSU-oai-ir.library.oregonstate.edu-1957-271132012-03-09T15:57:00ZInhibition of Escherichia coli trimethylamine-N-oxide reductase by food preservativesKruk, Mark W.Microbial antitoxinsTrimethylamine-N-oxide (TMA-0) reductase activity of resting cells of Escherichia coli was inhibited by tetrasodium ethylenediaminetetraacetate (Na₄EDTA), benzoic acid (BA), and methylparaben (MP). The 50% inhibitory concentrations of Na₄EDTA, BA, and MP were 20.2, 1.2, and 32.4 mM, respectively. BA at pH 6.5 or below most effectively inhibited the TMA-0 reductase. Sorbic acid (SA), up to 0.70 mM, had no effect on TMA-0 reductase activity, but SA inhibited the growth and subsequent TMA production in E. coli at or above 0.35 mM.Graduation date: 1981Lee, Jong S.2012-01-26T18:04:56Z2012-01-26T18:04:56Z1981-03-201981-03-20Thesis/Dissertationhttp://hdl.handle.net/1957/27113en_US
collection NDLTD
language en_US
sources NDLTD
topic Microbial antitoxins
spellingShingle Microbial antitoxins
Kruk, Mark W.
Inhibition of Escherichia coli trimethylamine-N-oxide reductase by food preservatives
description Trimethylamine-N-oxide (TMA-0) reductase activity of resting cells of Escherichia coli was inhibited by tetrasodium ethylenediaminetetraacetate (Na₄EDTA), benzoic acid (BA), and methylparaben (MP). The 50% inhibitory concentrations of Na₄EDTA, BA, and MP were 20.2, 1.2, and 32.4 mM, respectively. BA at pH 6.5 or below most effectively inhibited the TMA-0 reductase. Sorbic acid (SA), up to 0.70 mM, had no effect on TMA-0 reductase activity, but SA inhibited the growth and subsequent TMA production in E. coli at or above 0.35 mM. === Graduation date: 1981
author2 Lee, Jong S.
author_facet Lee, Jong S.
Kruk, Mark W.
author Kruk, Mark W.
author_sort Kruk, Mark W.
title Inhibition of Escherichia coli trimethylamine-N-oxide reductase by food preservatives
title_short Inhibition of Escherichia coli trimethylamine-N-oxide reductase by food preservatives
title_full Inhibition of Escherichia coli trimethylamine-N-oxide reductase by food preservatives
title_fullStr Inhibition of Escherichia coli trimethylamine-N-oxide reductase by food preservatives
title_full_unstemmed Inhibition of Escherichia coli trimethylamine-N-oxide reductase by food preservatives
title_sort inhibition of escherichia coli trimethylamine-n-oxide reductase by food preservatives
publishDate 2012
url http://hdl.handle.net/1957/27113
work_keys_str_mv AT krukmarkw inhibitionofescherichiacolitrimethylaminenoxidereductasebyfoodpreservatives
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