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Effect of ascorbic, isoascorbic and dehydroascorbic acids on the growth and survival of Campylobacter jejuni
Year:
1986
Source of publication :
Journal of Applied Bacteriology
Authors :
Kanner, Joseph
;
.
Volume :
61
Co-Authors:
Juven, B.J., Department of Food Science, Agricultural Research Organization, Volcani Center, Bet Dagan, 50250, Israel
Kanner, J., Department of Food Science, Agricultural Research Organization, Volcani Center, Bet Dagan, 50250, Israel
Facilitators :
From page:
339
To page:
345
(
Total pages:
7
)
Abstract:
Ascorbic acid (AsA), added to nutrient broth at a concentration of 5 mmol/l, was bactericidal towards Campylobacter jejuni grown at 42°C in a micro‐aerobic atmosphere. Specific enzymes, radical scavengers, metal chelators and reducing agents were tested as possible antagonists to the cytotoxicity of AsA. The addition of catalase or of the metal chelators ceruloplasmin or Desferal did not prevent the cytotoxic effect of AsA. The addition of the hydroxyl radical scavengers mannitol. formate, histidine or DMSO also failed to counteract the toxicity of AsA. On the other hand, thiourea or cysteamine and the reducing agents cysteine or dithionite significantly increased the recovery of C. jejuni in the presence of AsA. Although the possibility of the involvement of hydroxyl radicals in AsA cytotoxicity cannot be ruled out, it appears that the toxic effect of AsA is due mostly to the formation of products of oxidation of AsA and particularly to dehydroascorbic acid (DHA). Dehydroascorbic acid was also bactericidal to C. jejuni at a concentration of 5 mmol/l. Of all the compounds tested, only cysteamine was effective in preventing (partially) the toxic effect of DHA. The growth of C. jejuni was not inhibited by the addition of 5 mmol/l of isoascorbic acid or sodium isoascorbate. Copyright © 1986, Wiley Blackwell. All rights reserved
Note:
Related Files :
bacterium
Campylobacter fetus
dehydroascorbic acid
dose response
growth factor
human
pharmacokinetics
Show More
Related Content
More details
DOI :
10.1111/j.1365-2672.1986.tb04295.x
Article number:
Affiliations:
Database:
Scopus
Publication Type:
article
;
.
Language:
English
Editors' remarks:
ID:
29507
Last updated date:
02/03/2022 17:27
Creation date:
17/04/2018 00:47
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Scientific Publication
Effect of ascorbic, isoascorbic and dehydroascorbic acids on the growth and survival of Campylobacter jejuni
61
Juven, B.J., Department of Food Science, Agricultural Research Organization, Volcani Center, Bet Dagan, 50250, Israel
Kanner, J., Department of Food Science, Agricultural Research Organization, Volcani Center, Bet Dagan, 50250, Israel
Effect of ascorbic, isoascorbic and dehydroascorbic acids on the growth and survival of Campylobacter jejuni
Ascorbic acid (AsA), added to nutrient broth at a concentration of 5 mmol/l, was bactericidal towards Campylobacter jejuni grown at 42°C in a micro‐aerobic atmosphere. Specific enzymes, radical scavengers, metal chelators and reducing agents were tested as possible antagonists to the cytotoxicity of AsA. The addition of catalase or of the metal chelators ceruloplasmin or Desferal did not prevent the cytotoxic effect of AsA. The addition of the hydroxyl radical scavengers mannitol. formate, histidine or DMSO also failed to counteract the toxicity of AsA. On the other hand, thiourea or cysteamine and the reducing agents cysteine or dithionite significantly increased the recovery of C. jejuni in the presence of AsA. Although the possibility of the involvement of hydroxyl radicals in AsA cytotoxicity cannot be ruled out, it appears that the toxic effect of AsA is due mostly to the formation of products of oxidation of AsA and particularly to dehydroascorbic acid (DHA). Dehydroascorbic acid was also bactericidal to C. jejuni at a concentration of 5 mmol/l. Of all the compounds tested, only cysteamine was effective in preventing (partially) the toxic effect of DHA. The growth of C. jejuni was not inhibited by the addition of 5 mmol/l of isoascorbic acid or sodium isoascorbate. Copyright © 1986, Wiley Blackwell. All rights reserved
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