Inhibitors of adhesion ability of Salmonella Enteritidis

Takahisa Miyamoto, Joh Kawaguchi, Satoshi Shimotsu, Johtaro Kawagishi, Ken-ichi Honjoh

Research output: Contribution to journalArticlepeer-review

3 Citations (Scopus)

Abstract

Inhibitors of Salmonella Enteritidis adhesion to microplates were screened among 39 additives including natural and food additives known to be highly safe. S. Enteritidis adhered strongly to microplates after incubation in 0.1% Bacto-soytone for 24 h. Adhesion was inhibited in the presence of pigments (Annatto pigment. Gardenia yellow. and Monascus pigment). food coloring products (Annatto AN. San-brown AC. San-yellow No. 2AU. San-red YM. San-red RCFU. and San-beet L). food additives (protamine. Chili extract. sucrose fatty acid esters. and monoglycerine fatty acid esters). and a flavonoid (Kaempferol). Among them. Annatto AN. Gardenia yellow. Monascus pigment. and sugar fatty acid esters inhibited adhesion at concentrations below antibacterial activity. In the case of sugar fatty acid esters of C8 to C18. the longer the fatty acid chain the stronger the inhibitory effects. Monascus pigment and sucrose monostearate were the strongest inhibitors of S. Enteritidis adhesion. even at 0.01% without antibacterial activity.

Original languageEnglish
Pages (from-to)200-208
Number of pages9
JournalNippon Shokuhin Kagaku Kogaku Kaishi
Volume56
Issue number4
DOIs
Publication statusPublished - 2009

All Science Journal Classification (ASJC) codes

  • Food Science

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