Antibacterial characteristics of orange pigment extracted from Monascus pigments against Escherichia coli

Guo-Ping Zhao, Ying-Qiu Li, Jie Yang and Kai-Yu Cui
Additional contact information
Guo-Ping Zhao: School of Food Science and Engineering, Qilu University of Technology, Jinan, Shandong Province, P.R. China
Ying-Qiu Li: School of Food Science and Engineering, Qilu University of Technology, Jinan, Shandong Province, P.R. China
Jie Yang: School of Food Science and Engineering, Qilu University of Technology, Jinan, Shandong Province, P.R. China
Kai-Yu Cui: School of Food Science and Engineering, Qilu University of Technology, Jinan, Shandong Province, P.R. China

Czech Journal of Food Sciences, 2016, vol. 34, issue 3, 197-203

Abstract: The antibacterial characteristics of orange pigment, which is one of the Monascus pigments, against Escherichia coli were investigated. Orange pigment exhibited strong antibacterial activity against E. coli evidenced by an increase in the diameter of inhibition zone with orange pigment treatment. The concentration of 2.5 mg/ml was the minimum inhibitory concentration of orange pigment against E. coli. Scanning electron microscopy revealed that orange pigment could damage bacterial cells, eventually resulting in cell death. The increase in the electric conductivity of bacterial cell suspensions suggested that the cytoplasmic membrane was broken by treatment with orange pigment. The result of orange pigment incorporation into egg PC further demonstrated the interaction between orange pigment and the phospholipid led to the disruption of bacterial membrane.

Keywords: inhibition zone; minimum inhibitory concentration; antibacterial activity; electric conductivity; membrane disruption (search for similar items in EconPapers)
Date: 2016
References: View complete reference list from CitEc
Citations:

Downloads: (external link)
http://cjfs.agriculturejournals.cz/doi/10.17221/430/2015-CJFS.html (text/html)
http://cjfs.agriculturejournals.cz/doi/10.17221/430/2015-CJFS.pdf (application/pdf)
free of charge

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:34:y:2016:i:3:id:430-2015-cjfs

DOI: 10.17221/430/2015-CJFS

Access Statistics for this article

Czech Journal of Food Sciences is currently edited by Ing. Zdeňka Náglová, Ph.D.

More articles in Czech Journal of Food Sciences from Czech Academy of Agricultural Sciences
Bibliographic data for series maintained by Ivo Andrle ().