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Activity of a new antimicrobial preparation from fish oils from various sources: Effects of different factors

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Abstract

The induction of antimicrobial activity of a new preparation, an aqueous fraction of water-oil emulsion oxidized by atmospheric oxygen, was studied. The effect of varions factors (the degree of unsaturation of the initial oil and the content of oil oxidation products in the preparation) on antimicrobial activity was determined. The antimicrobial activity of the preparation was induced by oil oxidation. The preparation produced from sardineSardinops melanostica oil (33.95% polyunsaturated fatty acids) displayed the highest antimicrobial activity. Antimicrobial activity was shown in water-soluble oil oxidation products.

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Authors and Affiliations

  1. Pacific Fisheries Research Center, 690600, Vladivostok, Russia

    V. G. Rybin, L. V. Shul’gina, D. V. Kuklev, T. M. Byval’tseva, Yu. G. Blinov, T. A. Davletshina & V. N. Akulin

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  1. V. G. Rybin
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  2. L. V. Shul’gina
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  3. D. V. Kuklev
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  4. T. M. Byval’tseva
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  5. Yu. G. Blinov
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  6. T. A. Davletshina
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  7. V. N. Akulin
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Rybin, V.G., Shul’gina, L.V., Kuklev, D.V. et al. Activity of a new antimicrobial preparation from fish oils from various sources: Effects of different factors. Appl Biochem Microbiol 36, 425–428 (2000). https://doi.org/10.1007/BF02738056

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  • DOI: https://doi.org/10.1007/BF02738056

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