CONICET | Buscador de Institutos y Recursos Humanos

ABSTRACT Aims. To determine the antimicrobial potential of prunin (P), a flavanone glucoside resulting from the hydrolysis of naringin present in grapefruit, and of its prunin 6-O-lauroyl ester (PL), synthesized by enzymatic catalysis. Methods and Results. Prunin and its lauryl ester were tested against Gram-negative and positive bacteria, yeasts and molds. Prunin showed no inhibitory effect against the microorganisms assayed, but stimulated growth of Pseudomonas aeruginosa and different Bacilllus sp. While 150 µg ml-1 of PL inhibited Escherichia coli, Salmonella enterica serovar Enteritidis, S. Typhimurium, many Bacillus sp., Staphylococcus aureus ATCC29213, Enterococcus avium DSMZ17511, and different L. monocytogenes strains. In the last case, L. monocytogenes, sensitive or bacteriocin-resistant cells, lost nearly 4 log orders after 30 min of contact. A bactericidal mode of action was determined using both scanning and transmission electronic microscopies. Conclusions. Prunin 6-O-lauroyl ester has promising features as a food additive because in low concentration (150 µg ml-1) it exhibited antimicrobial activity against important food-borne pathogens. A bactericidal effect was also determined on L. monocytogenes sensitive and bacteriocin-resistant mutant strains. Prunin did not show any antimicrobial property at all. Significance and Impact of the Study. Prunin 6-O-lauroyl ester is a potential antimicrobial compound with a high anti-Listeria property. Keywords: grapefruits, prunin, prunin 6-O-lauroyl ester, Listeria monocytogenes, antimicrobial substances 08-May-2010Dear Prof. DazManuscript: JAM-2010-0351.R1Title: Antimicrobial properties of prunin, a citric flavanone glucoside, and its prunin 6"-O-lauroyl esterAuthor(s): Céliz, Gustavo; Audisio, Marcela; Daz, MirtaThank you for submitting the above manuscript. I am pleased to inform you that it has been accepted for publication.Yours sincerelyArthur GilmourChief EditorJournal of Applied Microbiology