Magrinyà Núria, Terjung Nino, Loeffler Myriam, Gibis Monika, Bou Ricard, Weiss Jochen
Nutrition and Food Science Department, XaRTA-INSA, Faculty of Pharmacy, University of Barcelona, Av. Joan XXIII s/n, 08028 Barcelona, Spain.
Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, 70599 Stuttgart, Germany; German Institute of Food Technologies, Prof.-von-Klitzing-Str. 7, 49610 Quakenbrück, Germany.
Int J Food Microbiol. 2015 Dec 23;215:86-94. doi: 10.1016/j.ijfoodmicro.2015.08.017. Epub 2015 Aug 29.
A minced meat model system containing three different fat levels (0, 15, and 50 wt.%) was used to evaluate the antimicrobial efficacy of three antimicrobials with different aqueous solubilities (sodium lactate>lauric arginate (Nα-lauroyl-L-arginine ethyl ester, LAE)>methylparaben). Various concentrations of sodium lactate (20, 40, and 60 mg/g), lauric arginate (0.5, 1, 1.5, 2.0, and 2.5 mg/g) and methylparaben (0.1, 0.5, 1.0, and 2.0 mg/g) were used to evaluate the antimicrobial activity against natural meat microbiota (total aerobic mesophilic colony counts, coliform bacteria, and lactic acid bacteria). The results indicate that the three antimicrobials tested are influenced at different strengths by the changes of the fat addition of the minced meat. The antimicrobial efficacy of LAE and methylparaben is increased by a higher fat content in the meat batter, whereas for lactate no clear lactate proportionality relationship can be seen. This structure sensitivity is most strongly pronounced with lauric arginate, which we attributed to the amphiphilic character of the molecule.
使用含有三种不同脂肪水平（0、15和50 wt.%）的碎肉模型系统来评估三种具有不同水溶性的抗菌剂（乳酸钠>月桂酰精氨酸乙酯（Nα-月桂酰-L-精氨酸乙酯，LAE）>对羟基苯甲酸甲酯）的抗菌效果。使用不同浓度的乳酸钠（20、40和60 mg/g）、月桂酰精氨酸乙酯（0.5、1、1.5、2.0和2.5 mg/g）和对羟基苯甲酸甲酯（0.1、0.5、1.0和2.0 mg/g）来评估对天然肉微生物群（需氧嗜温菌总数、大肠菌群和乳酸菌）的抗菌活性。结果表明，所测试的三种抗菌剂受碎肉脂肪添加量变化的影响强度不同。肉糊中较高的脂肪含量会提高LAE和对羟基苯甲酸甲酯的抗菌效果，而对于乳酸钠，未观察到明显的乳酸钠比例关系。这种结构敏感性在月桂酰精氨酸乙酯中最为明显，我们将其归因于该分子的两亲性。
