World Journal of Microbiology and Biotechnology

, Volume 23, Issue 12, pp 1679–1683 | Cite as

Antimicrobial activity of various cationic molecules on foodborne pathogens

  • Mariachiara Conte
  • Francesco Aliberti
  • Laura Fucci
  • Marina Piscopo
Original Paper

Abstract

Antibacterial effects of various arginine- and lysine-rich polycationic proteins and polymers were evaluated by broth and solid dilution assay on a range of foodborne pathogens, Gram-positive and Gram-negative bacteria. The Minimum Inhibitory Concentration (MIC) and the Minimum Bactericidal Concentration (MBC) of α-poly-l-lysine (poly-lys), α-poly-l-arginine (poly-arg) and protamines from herring sperm (clupeine sulphate) and salmon sperm (salmine sulphate) were determined on Bacillus subtilis, Bacillus cereus, Staphylococcus aureus, Listeria monocytogenes, Salmonella typhimurium, Shigella sonnei, Escherichia coli O157:H7 and Pseudomonas aeruginosa. All these molecules showed antibacterial activity on all strains with different MIC and MBC values. The molecular mechanisms underlying the effect of α-poly-l-arginine might be related to the entrance of the molecule into the cell. In fact α-poly-l-arginine labelled with 7-Diethylamino coumarin-3-carboxylic acid, succinimidyl ester (DEAC,SE) showed ability to permeate the cell membrane of B. cereus and E. coli O157:H7.

Keywords

Antimicrobial activity Poly-L-arginine Cationic molecules Foodborne pathogens Protamine 

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Copyright information

© Springer Science+Business Media B.V. 2007

Authors and Affiliations

  • Mariachiara Conte
    • 1
  • Francesco Aliberti
    • 2
  • Laura Fucci
    • 1
  • Marina Piscopo
    • 1
  1. 1.Department of Structural and Functional BiologyUniversity of Naples Federico IINaplesItaly
  2. 2.Department of Biological SciencesUniversity of Naples Federico IINaplesItaly

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