Showing papers on "Sodium propionate published in 2011"

Immediate reduction of Salmonella enterica serotype typhimurium viability via membrane destabilization following exposure to multiple-hurdle treatments with heated, acidified organic acid salt solutions.

Abstract: The antimicrobial activity of organic acids in combination with nonchemical treatments was evaluated for inactivation of Salmonella enterica serotype Typhimurium within 1 min. It was observed that the effectiveness of the multiple-hurdle treatments was temperature (P ≤ 0.05) and pH (P ≤ 0.05) dependent and corresponded to the degree of organic acid lipophilicity (sodium acetate being least effective and sodium propionate being the most effective). This led to the hypothesis that the loss in viability was due at least in part to cell membrane disruption. Evaluation of osmotic response, potassium ion leakage, and transmission electron micrographs confirmed treatment effects on the cell membrane. Interestingly, all treatments, even those with no effect on viability, such as with sodium acetate, resulted in measurable cellular stress. Microarray experiments explored the specific response of S. Typhimurium to sodium acetate and sodium propionate, the most similar of the tested treatments in terms of pKa and ionic strength, and found little difference in the changes in gene expression following exposure to either, despite their very different effects on viability. Taken together, the results reported support our hypothesis that treatment with heated, acidified, organic acid salt solutions for 1 min causes loss of S. Typhimurium viability at least in part by membrane damage and that the degree of effectiveness can be correlated with lipophilicity of the organic acid. Overall, the data presented here indicate that a combined thermal, acidified sodium propionate treatment can provide an effective antimicrobial treatment against Salmonella.

Chronic toxicity of bread additives to rats.

Abstract: Summary 1 Bread containing 50 times the normal concentration of chlorine dioxide, propyl gallate and butylated hydroxyanisole, polyoxyethylene (8) monostearate, or sodium propionate as 75 per cent, of the diet for 1 year did not harmfully affect growth or mortality of rats. 2 The high concentrations of polyoxyethylene (8) monostearate, sodium propionate, antioxidants and chlorine dioxide had no detectable effect on organ weights or on histopathology of the tissues. 3 No evidence was obtained that the simultaneous presence of high concentrations of more than one potential toxicant in the diet led to any synergistic action.

Hexametallic manganese clusters with bulky derivatised salicylaldoximes.

Abstract: The reaction of Mn(ClO4)2·6H2O with Ph-saoH2 (Ph-saoH2 = 2-hydroxybenzophenone oxime) in MeCN in the presence of sodium propionate forms the complex [MnIII6O2(Ph-sao)6(prop)2(MeCN)2]·5.27MeCN (1·5.27MeCN) (prop = propionate). Repeating the same reaction in EtOH produces the complex [MnIII6O2(Ph-sao)6(prop)2(EtOH)4] (2). Complexes 1 and 2 may be considered as structural isomers, since they display the same metallic core but different coordination modes of the propionate ligands; bridging in 1 and terminal in 2. Performing similar reactions and switching from sodium propionate to sodium adamantane-carboxylate (NaO2C-ada) and sodium pivalate (Napiv) in the presence of NEt4OH yields the complexes [MnIII6O2(Ph-sao)6(O2C-ada)2(MeOH)4] (3) and [MnIII6O2(Ph-sao)6(piv)2(EtOH)4]·0.5Et2O (4·0.5Et2O), respectively. All four complexes contain the same {MnIII3O(Ph-sao)3} building block. Variable temperature magnetic susceptibility and magnetization studies show that all complexes possess an S = 4 ground-state.

Novel preservative and preparation method thereof

Abstract: The invention relates to a novel preservative and a preparation method thereof. The preservative is usually used for treating fruits easy to mildew, change color, soften and lose fresh such as strawberry, raspberry, wax myrtle, grape, peach, orange, litchi, longan, dragon fruit, carambola and the like and fruits and vegetables for long-distance transportation and export. The preservative can obviously reduce the declining speed of pulp hardness, keep fruit stalks, spike stalks, fruits and leaves green and fresh, act on PG enzyme, block ABA process, inhibit the hydrolysis speed of pectin substances and improve the freshness of the fruits. The components of the preservative comprise phytic acid, citric acid, dehydroacetic acid, calcium propionate, sodium propionate, vitamin C and chitosan, and are food-grade materials permitted in food additive using hygienic standards (GB2760-1996) in China.

Sodium propionate and its derivatives as bacteriostatics and fungistatics.

Abstract: THE microbiological and pharmacological properties of sodium propionate which have been reported in previous communications,’,2 suggested the possibility of obtaining simple derivatives which may exhibit greater activity against micro-organisms, while retaining a low order of toxicity in animals. Further in vitro studies have now been made of the effects of sodium propionate and certain of its derivatives on bacteria and fungi in an attempt to gain some information regarding the mechanism of the inhibitory action and to achieve enhancement of efficiency.

Effect of Additives on the Shelf Life Extension of Chapatti

Abstract: A study was designed with the aim to investigate the effect of different additives such as CMC (carboxy methyl cellulose), ascorbic acid, lecithin and sodium propionate on the dough and chapatti making characteristics, and also to check the staling of chapatti. The additives were added at different concentration (CMC 0.5, 0.75 and 1 %, ascorbic acid 0.3, 0.35 and 0.4 %, lecithin 0.5, 0.75 and 1 % and sodium propionate 0.1, 0.2 and 0.3 %) in wheat flour and analyzed their effect on dough rheology along with baking and sensory attributes of chapattis during storage period of 24 h. The results of the present study showed that additives improved the rheological characteristics of wheat flour as compared to control. The additives like CMC and lecithin improved the pasting property, water absorption capacity, dough development time and dough stability of wheat flour. Additives like sodium propionate and ascorbic acid along with CMC and lecithin reduced the mould growth during the storage period of 24 h. The addition of additives improved almost all the sensory attributes as compared to the control.

A note on sodium propionate.

Abstract: IT is known that the normal skin can combat pathogens such as streptococci and staphylococci and an interesting account of its autosterilising action is provided by Bigger: who states that few bacteria are able to survive on the human skin owing to the presence of bactericidal substances. The antibacterial and antifungal properties of sodium propionate have been discussed in a previous communication2 and it is evident that the compound is effective against a wide range of pathogens, although its activity against viruses is doubtful. Peck and Rosenfeld3 were apparently the first workers to show that the human perspiration is fungistatic owing to its content of fatty acids, although the literature contains earlier references to the inhibitory action of these acids against micro-organisms. The normal sweat exuded from the glands exhibits the slight alkalinity of plasma, but the reaction becomes acid after admixture with sebum and substances excreted by the epidermis. Propionic acid, a constituent of human body fluids, is probably produced chiefly by the breakdown of higher fatty acids ; it is found in the sweat as free acid or as salts. These substances are metabolised in the body and Lorber and his associates4 gave isotopic sodium propionate to fasted rats, isolated the resulting liver glycogen and hydrolysed the latter to glucose. Their results indicate that propionate may give rise to pyruvate by a process involving loss of orientation of the aand &carbon atoms of the propionate, the pyruvate acting as intermediate in glucose and glycogen formation. Unlike acetates, propionates are not used by the body in synthesising chole~terol.~ Since glycogen is present in the sweat glands, it may be suggested that a portion of the propionate in perspiration could be formed locally by the reverse of the process proposed by Lorber et al., the mechanism thus resembling that whereby glycogen is converted into lactic acid. Further quantities, produced in the liver during the metabolism of fat, may escape oxidation in the extra-hepatic tissues and pass into the sweat.

Some antibacterial properties of sodium propionate

Abstract: USING the agar cup-plate technique, Keeney et d.' found that a propionate ointment compared very favourably with a 5 per cent. sulphathiazole ointment against Staphylococcus aureus and p-hsemolytic Streptococcus. More recently, Theodore2p3 has listed groups of fungi and bacteria of which growth is inhibited by sodium propionate; these organisms include, Fungi : Trichophyton, Epidermophyton, Microsporm, Candida, Aspergillus, Pityrosp. ovale; Bacteria : -Staphylococcus aureus, Staphylococcus albus, Pneumococcus, Pseudomom reruginosa, Escherichia coli, Streptococcus. Our investigations are concerned with a short-term assessment of the activity of sodium propionate against common pathogens, and with in vitro studies of the bacteriostatic efficiency of the compound, as compared with that of sulphacetamide sodium, employing pharmaceutical preparations in clinical use. This sulphonamide was selected since, like sodium propionate, it is widely used for topical application to infected areas.

Biodegradation of O-chlorophenol by Rhodopseudomonas palustris PSB-1D and Optimization of Cometabolism Substrates

Abstract: A strain of bacterium, Rhodopseudomonas palustris PSB-1D, which could degrade o-chlorophenol (2-CP), was isolated and screened from shallow sediment in downstream side of the sewage outfall of an insecticide factory. The strain PSB-1D could not utilize 2-CP as the sole carbon source and energy resource. However, it could degrade 2-CP in the presence of co metabolism substrates. Seven kinds of additional compounds, malic acid, sodium propionate, sodium acetate, sodium citrate, phenol, glucose and soluble starch were taken as co metabolism substrates respectively. The effect of different co metabolism substrates on the growth of PSB-1D and degradation efficiency of 2-CP was studied under the condition of illuminated anaerobic. The results showed that sodium propionate was the most efficient co metabolic substrate which improved the bacterial reproduction and degradation efficiency. On this basis, the optimizing experiments of the adding concentration of sodium propionate were carried out. The results showed that the cell density OD560 was 2.521 at culture time 8d, the half-life period of 2-CP was shortened to 4.9d, and the reaction rate constants increased to 0.1588 d-1¬¬ when the adding concentration of sodium propionate was 3 g/L. With the total cellular proteins being analyzed by SDS-PAGE, induction mechanism of the key co metabolism degradation enzyme of 2-CP was studied, which showed that the specific degrading enzyme could be induced from 2-CP itself.

Metabolic Effects of Propionic Acid-Enriched Breads

Abstract: Publisher Summary Oral supplementation with sodium propionate in humans enhances satiety and reduces the postprandial glycemic and insulinemic responses These metabolic effects suggest a potential therapeutic role for sodium propionate in the treatment of diseases related to insulin resistance Bread products with added sodium propionate could be of particular interest in the coming years due to their capacity to optimize dietary treatments/ interventions in insulin-related metabolic diseases by provoking low glycemic response, thereby producing fewer fluctuations in blood glucose concentrations This chapter discusses the metabolic effects of propionate-enriched breads and highlights some promising research avenues Propionic acid is a naturally occurring carboxylic acid with chemical formula CH3CH2COOH In its pure state, propionic acid is a colorless, corrosive liquid with a sharp, somewhat unpleasant, odor Propionic acid and its salts are widely used in industry and especially in the food industry as antifungal agents The majority of evidence in animals indicates a role for propionate in decreasing feed intake Human studies have shown a beneficial effect of sodium propionate-enriched bread products on postprandial glucose and insulin responses as well as on satiety The lowered glycemic response to ingestion of bread with added sodium propionate appears to be related to a lowered gastric emptying rate The use of propionate offers a new avenue to innovate in the production of low glycemic index breads

[Biodegradation of o-chlorophenol by photosynthetic bacteria under co-metabolism].

Abstract: Photosynthetic bacterial strain PSB-1D cannot utilize o-chlorophenol (2-CP) as the sole carbon source for energy. In this paper, different carbon sources (malic acid, sodium propionate, sodium acetate, sodium citrate, phenol, glucose, and soluble starch) were taken as the co-metabolism substrates to study their effects on PSB-1D growth and 2-CP degradation under the condition of aerobic culture in darkness. Among the substrates, glucose was most efficient, which promoted the reproduction of PSB-1D, enhanced the 2-CP degradation efficiency, and shortened the degradation period. The optimization experiment of added concentration of glucose showed that when the added glucose concentration was 3 g x L(-1), the PSB-1D cell concentration deltaD560 after 168 h culture was 1.749, the half-time of 2-CP was shortened to 3.9 d, and the degradation rate constant was increased to 0.00864 h(-1). The SDS-PAGE analysis on the total microbial cellular protein showed that taking glucose as the co-metabolism substrate, PSB-1D could induce a specific 2-CP-degrading enzyme.

Effect of Lithium Chloride and Sodium Propionate on Growth of Selected Probiotics

Abstract: Effect of Lithium Chloride (LiCl) and Sodium Propionate (CH3CH2COONa) on growth of Lactobacillus acidophilus, Bifidobacterium bifidum, Lactobacillus bulgaricus, Lactobacillus casei and Lactobacillus rhamnosus was studied by measuring optical density at 600nm (OD600) and pH using MRS media as the control. The addition of each substance (%, w/v) was 0.025%, 0.05%, 0.1%, 0.2% and 0.3%. Results were as follows: addition of LiCl has the significant inhibition on growth of Lactobacillus acidophilus, Bifidobacterium bifidum and Lactobacillus bulgaricus at incubation 12h. The optimum selective concentration of LiCl in MRS media was 0.1% both for Lactobacillus acidophilus and Lactobacillus bulgaricus. Lactobacillus rhamnosus can tolerate the substances mentioned above. Sodium Propionate has no effect for any of five strains.