Open Access. Powered by Scholars. Published by Universities.®
- Discipline
- Publication
Articles 1 - 2 of 2
Full-Text Articles in Food Science
Design And Synthesis Of Carbohydrate Based Derivatives As Antimicrobial Compounds, Aoife Smith
Design And Synthesis Of Carbohydrate Based Derivatives As Antimicrobial Compounds, Aoife Smith
Doctoral
Investigations into the design of analogues of GlcNAc-Ins, the substrate for the enzyme GlcNAc-Ins deacetylase (mshB), a therapeutic target on the pathway to mycothiol biosynthesis in Mycobacterium tuberculosis are described. Initial studies directed towards the design of a substrate analogue were based on the 3-D structure and a proposed mechanism of action of mshB (deduced by Dr. Andrew McCarthy, EMBL). The compounds were designed with the aim to produce an analogue which could better mimic the natural substrate for mshB (GlcNAc-Ins) for crystallisation and mechanistic studies to further improve the knowledge of this enzyme. A series of fatty acid ester …
The Anti-Microbial Efficacy Of Plant Essential Oil Combinations And Interactions With Food Ingredients, Jorge Gutierrez, Catherine Barry-Ryan, Paula Bourke
The Anti-Microbial Efficacy Of Plant Essential Oil Combinations And Interactions With Food Ingredients, Jorge Gutierrez, Catherine Barry-Ryan, Paula Bourke
Articles
The objective of this study was to evaluate the efficacy of plant essential oils (EOs) in combination and to investigate the effect of food ingredients on their efficacy. The EOs assessed in combination included basil, lemon balm, marjoram, oregano, rosemary, sage and thyme. Combinations of EOs were initially screened against Bacillus cereus, Escherichia coli, Listeria monocytogenes and Pseudomonas aeruginosa using the spot-on-agar test. The influence of varying concentrations of EO combinations on efficacy was also monitored using E. coli. These preliminary studies showed promising results for oregano in combination with basil, thyme or marjoram. The checkerboard method was then used …