Advertisement

Biotechnology Letters

, Volume 31, Issue 9, pp 1407–1413 | Cite as

N-vanillylnonanamide tested as a non-toxic antifoulant, applied to surfaces in a polyurethane coating

  • Federica Villa
  • Lucia Giacomucci
  • Andrea Polo
  • Pamela Principi
  • Lucia Toniolo
  • Marienella Levi
  • Stefano Turri
  • Francesca CappitelliEmail author
Original Research Paper

Abstract

The potential on N-vanillylnonanamide (NVN) in preventing the attachment of Pseudomonas stutzeri and a Bacillus cereus-group strain was investigated. NVN up to 852 μM was not toxic, nor was it an energy source for either organism. Microbial attachment assays were carried out on glass and polylysine slides. with NVN being dispersed in or applied to the surfaces using a polyurethane coating. NVN at 205 μM inhibited Bacillus adhesion on glass slides by 48% and the percentage did not significantly increase at 852 μM. NVN blended into or sprayed onto the coating at 205 μmol/kg did not prevent adhesion. The compound is therefore not useful as an antifouling product under the tested coating conditions.

Keywords

Antifouling Bacillus cereus Capsacinoid compound Polyurethane-coated surface Pseudomonas stutzeri N-vanillylnonanamide 

References

  1. Angarano M-B, McMahon RF, Hawkins DL, Schetz JA (2007) Exploration of structure-antifouling relationships of capsaicin-like compounds that inhibit zebra mussel (Dreissena polymorpha) macrofouling. Biofouling 23:295–305PubMedCrossRefGoogle Scholar
  2. Brusetti L, Borin S, Mora D, Rizzi A, Raddadi N, Sorlini C, Daffonchio D (2006) Usefulness of length heterogeneity-PCR for monitoring lactic acid bacteria succession during maize ensiling. FEMS Microbiol Ecol 56:154–164PubMedCrossRefGoogle Scholar
  3. Dombkowski RA, Doellman MM, Head SK, Olson KR (2006) Hydrogen sulfide mediates hypoxia-induced relaxation of trout urinary bladder smooth muscle. J Exp Biol 209:3234–3240PubMedCrossRefGoogle Scholar
  4. Dorantes L, Colmenero R, Hernandez H, Mota L, Jaramillo ME, Fernandez E, Solano C (2000) Inhibition of growth of some foodborne pathogenic bacteria by Capsicum annum extracts. Int J Food Microbiol 57:125–128CrossRefGoogle Scholar
  5. Flagan SF, Leadbetter JR (2006) Utilization of capsaicin and vanillylamine as growth substrates by Capsicum (hot pepper)-associated bacteria. Environ Microbiol 8:560–565PubMedCrossRefGoogle Scholar
  6. Howell D, Behrends B (2006) A methodology for evaluating biocide release rate, surface roughness and leach layer formation in a TBT-free, self-polishing antifouling coating. Biofouling 22:303–315PubMedCrossRefGoogle Scholar
  7. Molina-Torres J, Garcia-Chavez A, Ramirez-Chavez E (1999) Antimicrobial properties of alkamides present in flavouring plants traditionally used in Mesoamerica: affinin and capsaicin. J. Ethnopharmacol 64:241–248PubMedCrossRefGoogle Scholar
  8. Tsuchiya H (2001) Biphasic membrane effects of capsaicin, an active component in Capsicum species. J Ethnopharmacol 75:295–299PubMedCrossRefGoogle Scholar
  9. Turgut C, Newby BmZ, Cutright T (2004) Determination of optimal water solubility of capsaicin for its usage as a non-toxic antifoulant. Environ Sci Pollut Res 11:7–10CrossRefGoogle Scholar
  10. Whelan A, Regan F (2006) Antifouling strategies for marine and riverine sensors. J Environ Monitor 8:880–886CrossRefGoogle Scholar
  11. Xu Q, Barrios CA, Cutright T, Newby BZ (2005a) Evaluation of toxicity of capsaicin and zosteric acid and their potential application as antifoulants. Environ Toxicol 20:467–474PubMedCrossRefGoogle Scholar
  12. Xu Q, Barrios CA, Cutright T, Newby BZ (2005b) Assessment of antifouling effectiveness of two natural product antifoulants by attachment study with freshwater bacteria. Environ Sci Pollut Res 12:278–284CrossRefGoogle Scholar

Copyright information

© Springer Science+Business Media B.V. 2009

Authors and Affiliations

  • Federica Villa
    • 1
  • Lucia Giacomucci
    • 1
  • Andrea Polo
    • 1
  • Pamela Principi
    • 1
  • Lucia Toniolo
    • 2
  • Marienella Levi
    • 2
  • Stefano Turri
    • 2
  • Francesca Cappitelli
    • 1
    Email author
  1. 1.Dipartimento di Scienze e Tecnologie Alimentari e MicrobiologicheUniversity of MilanMilanItaly
  2. 2.Dipartimento di ChimicaMateriali e Ingegneria Chimica ‘Giulio Natta’MilanItaly

Personalised recommendations