Antimicrobial activity of a novel furan fatty acid, 7,10-epoxyoctadeca-7,9-dienoic acid against methicillin-resistant Staphylococcus aureus
DC Field | Value | Language |
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dc.contributor.author | Dasagrandhi, Chakradhar | - |
dc.contributor.author | Ellamar, Joel B. | - |
dc.contributor.author | Kim, Young Soon | - |
dc.contributor.author | Kim, Hak-Ryul | - |
dc.date.accessioned | 2021-09-03T16:21:27Z | - |
dc.date.available | 2021-09-03T16:21:27Z | - |
dc.date.created | 2021-06-16 | - |
dc.date.issued | 2016-12 | - |
dc.identifier.issn | 1226-7708 | - |
dc.identifier.uri | https://scholar.korea.ac.kr/handle/2021.sw.korea/86697 | - |
dc.description.abstract | We analyzed the antimicrobial potential of a novel furan fatty acid, 7,10-epoxyoctadeca-7,9-dienoic acid (7,10-EODA) against methicillin-resistant and-sensitive S. aureus (MRSA and MSSA). The anti-staphylococcal activity of 7,10-EODA and its consequences on cell physiology was determined by disc diffusion, broth microdilution, and flow cytometry. Anti-virulence activity of 7,10-EODA was evaluated by bioassays. 7,10-EODA was anti-staphylococcal with minimum inhibitory concentration (MIC) range of 125-250 mg/L. 7,10-EODA exhibited a dose response and inhibited MRSA 01ST001 by 90.5% and ATCC 29213 (MSSA) by 85.3% at 125 mg/L. MIC of 7,10-EODA permeabilized >95 % of MRSA 01ST001 cells to small molecules. Sublethal dose of 7,10-EODA was non-toxic but markedly reduced the hemolytic, coagulase, and autolytic activities of MRSA and MSSA at 15.6 mg/L. The results provide a lead for the utilization of natural furan fatty acids as novel anti-MRSA agents. | - |
dc.language | English | - |
dc.language.iso | en | - |
dc.publisher | KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST | - |
dc.subject | ANTIBACTERIAL ACTIVITY | - |
dc.subject | BACTERIA | - |
dc.subject | INHIBITION | - |
dc.subject | MECHANISMS | - |
dc.subject | CELLS | - |
dc.title | Antimicrobial activity of a novel furan fatty acid, 7,10-epoxyoctadeca-7,9-dienoic acid against methicillin-resistant Staphylococcus aureus | - |
dc.type | Article | - |
dc.contributor.affiliatedAuthor | Kim, Young Soon | - |
dc.identifier.doi | 10.1007/s10068-016-0257-6 | - |
dc.identifier.scopusid | 2-s2.0-85008471401 | - |
dc.identifier.wosid | 000391780700023 | - |
dc.identifier.bibliographicCitation | FOOD SCIENCE AND BIOTECHNOLOGY, v.25, no.6, pp.1671 - 1675 | - |
dc.relation.isPartOf | FOOD SCIENCE AND BIOTECHNOLOGY | - |
dc.citation.title | FOOD SCIENCE AND BIOTECHNOLOGY | - |
dc.citation.volume | 25 | - |
dc.citation.number | 6 | - |
dc.citation.startPage | 1671 | - |
dc.citation.endPage | 1675 | - |
dc.type.rims | ART | - |
dc.type.docType | Article | - |
dc.identifier.kciid | ART002175130 | - |
dc.description.journalClass | 1 | - |
dc.description.journalRegisteredClass | scie | - |
dc.description.journalRegisteredClass | scopus | - |
dc.description.journalRegisteredClass | kci | - |
dc.relation.journalResearchArea | Food Science & Technology | - |
dc.relation.journalWebOfScienceCategory | Food Science & Technology | - |
dc.subject.keywordPlus | ANTIBACTERIAL ACTIVITY | - |
dc.subject.keywordPlus | BACTERIA | - |
dc.subject.keywordPlus | INHIBITION | - |
dc.subject.keywordPlus | MECHANISMS | - |
dc.subject.keywordPlus | CELLS | - |
dc.subject.keywordAuthor | furan fatty acids | - |
dc.subject.keywordAuthor | 7,10-epoxyoctadeca-7,9-dienoic acid | - |
dc.subject.keywordAuthor | antimicrobial lipids | - |
dc.subject.keywordAuthor | methicillin-resistant Staphylococcus aureus | - |
dc.subject.keywordAuthor | virulence inhibition | - |
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