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PH Antimicrobial: Ms. Sunisa Thongdee 4518996 Ms - Janjira Sillapee 4518999

The document discusses various antimicrobial agents including antibiotics produced by microorganisms and chemotherapeutic agents that are synthesized, explaining how they work by damaging cell walls, membranes, and altering protein and nucleic acid synthesis. It provides details on specific antimicrobials like bacteriocins, nicin, lysozyme, and lactoperoxidase, and how their effectiveness can be impacted by pH levels and processing temperatures.

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biochemi
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655 views

PH Antimicrobial: Ms. Sunisa Thongdee 4518996 Ms - Janjira Sillapee 4518999

The document discusses various antimicrobial agents including antibiotics produced by microorganisms and chemotherapeutic agents that are synthesized, explaining how they work by damaging cell walls, membranes, and altering protein and nucleic acid synthesis. It provides details on specific antimicrobials like bacteriocins, nicin, lysozyme, and lactoperoxidase, and how their effectiveness can be impacted by pH levels and processing temperatures.

Uploaded by

biochemi
Copyright
© Attribution Non-Commercial (BY-NC)
Available Formats
Download as PPT, PDF, TXT or read online on Scribd
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pH Antimicrobial

Ms. Sunisa Thongdee 4518996


Ms.Janjira Sillapee 4518999
Antimicrobial
• The basis for an Antimicrobial finish is to
prevent the adhesion, activity, or
multiplication of bacteria.
• Antimicrobial agents are substances or
mixtures of substances used to destroy or
suppress the growth of harmful
microorganisms whether bacteria, viruses,
or fungi on inanimate objects and
surfaces.
Antimicrobial (con.)
• Antimicrobial is a term given to any type of
chemical compound that can aid in the
death or suppress the growth of
microorganisms (bacteria, yeast,
mycoplasma), etc
Antimicrobial
• An antimicrobial drug is a chemical
substance that destroys pathogenic
microorganisms with minimal damage to
host tissues.
• Bacteriocidal ; kill microbes directly
• Bacteriostatic ; prevent microbes from
growing
What is the Difference Between an
Antimicrobial and an Antibiotic?
• Although these two terms are often used
interchangeably, technically there is a difference.
-Antibiotics are natural substances produced by
microorganisms that, at low concentrations, are
able to inhibit or kill other micro-organisms.
- Antimicrobials are any natural, semi-synthetic
or synthetic substances, including antibiotics,
which inhibit or kill microorganisms without
harming the host.
Two groups of antimicrobial agents used
in the treatment of infectious disease:

• antibiotics, which are natural substances


produced by certain groups of
microorganisms.
• chemotherapeutic agents, which are
chemically synthesized.
How do antimicrobial agents work?
• Damage cell wall
Lysozyme and penicillin
• Damage cell membrane
Surfactants
• Affect protein and nucleic acid
synthesis
Chloramphenicol, radiation
• Alter protein function
Heat, alcohol, pH
Example of antimicrobial
Food have been categorized
according to their pH as follows:

• High acid foods pH below 3.7


• Acid foods pH 3.7-4.6
• Medium acid foods pH 4.6 – 5.3
• Low or non acid food pH over 5.3
Bacteriocin

• Bacteriocins are only one category of


substances produced by bacteria that are
inhibitory to other bacteria.
• These potent inhibitors offer potential
alternatives to antibiotics and may also replace
chemical preservatives in food.
Bacteriocin (con.)
• Bacteriocins differ greatly with respect to
sensitivity to pH. Many of them are
considerably more tolerant of acid than
alkaline pH values. Bacteriocin produced
by LC-09 exhibited the same profile and
was active at pH values between 3-7.
Maximum inhibitory activity was
demonstrated at pH 4 and 5.
Nicin
• An antibacterial polypeptide produced by
some strains of Lactococcus lactis subsp.
Lactis.
• Not only Gram-negative organisms and
molds insensitive to nisin but its
effectiveness against even sensitive
Gram-positive organisms depends on the
bacterial load.
Nicin
• As the number of organisms increases so
the inhibitory effectiveness of nicin
decreases.
• At neutral and alkaline pH values, nicin is
practically insoluble and irreversible
inactivation occurs even at room
temperature.
• Large molecules from milk or broth protect
nisin from heat inactivation.
Nicin
• The effect of processing temperature and
pH on the stability of nicin in different
foods:
• Low-acid foods at pH 6.1-6.9 heating for 3
min. at 250oF destroyed 25-50% of the
added nisin.
• A similar degree of destruction for highly
acid foods having pH values of 3.3-4.5.
Lysozyme
• Lysozyme is found abundantly in nature
and is produced by bacteria, fungi, plants,
birds, and mammals
• The antibacterial properties action against
gram-positive and gram-negative
bacteria.
• Lysozyme activity is highest from pH 3.5
to 7.0, although lysozyme is active over a
pH range of 2.0–10.0.
Lactoperoxidase
• The oxidation of important thiol groups will
destroy the proton pump, which is
essential to the bacterium as a source of
energy for the transport of ions and low
molecular weight substances through the
cell membrane.
Lactoperoxidase (con.)
• The first direct effect of a lactoperoxidase
attack is cell membrane damage leading
to a dominished pH gradient, increase K+
leakage and inhibition of the transport of
amino acids and glucose. It has also been
shown to inhibit lipoprotein lipase in
brovine milk.

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