Inhibition of Escherichia coli trimethylamine-N-oxide reductase by food preservatives

Graduate Thesis Or Dissertation

Pubblico Deposited

Citeable URL: https://ir.library.oregonstate.edu/concern/graduate_thesis_or_dissertations/vx021h564

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Attribute Name	Values
Creator	Kruk, Mark W.
Abstract	Trimethylamine-N-oxide (TMA-0) reductase activity of resting cells of Escherichia coli was inhibited by tetrasodium ethylenediaminetetraacetate (Na₄EDTA), benzoic acid (BA), and methylparaben (MP). The 50% inhibitory concentrations of Na₄EDTA, BA, and MP were 20.2, 1.2, and 32.4 mM, respectively. BA at pH 6.5 or below most effectively inhibited the TMA-0 reductase. Sorbic acid (SA), up to 0.70 mM, had no effect on TMA-0 reductase activity, but SA inhibited the growth and subsequent TMA production in E. coli at or above 0.35 mM.
Resource Type	Masters Thesis
Date Available	2012-01-26T18:04:56+00:00
Date Issued	1981-03-20
Degree Level	Master's
Degree Name	Master of Science (M.S.)
Degree Field	Food Science and Technology
Degree Grantor	Oregon State University
Commencement Year	1981
Advisor	Lee, Jong S.
Academic Affiliation	Food Science and Technology
Non-Academic Affiliation	Oregon State University. Graduate School
Subject	Microbial antitoxins
Dichiarazione dei diritti	Copyright Not Evaluated
Publisher	Oregon State University
Peer Reviewed	No
Language	English [eng]
Digitization Specifications	File scanned at 300 ppi (Monochrome) using Scamax Scan+ V.1.0.32.10766 on a Scanmax 412CD by InoTec in PDF format. LuraDocument PDF Compressor V.5.8.71.50 used for pdf compression and textual OCR.
Replaces	http://hdl.handle.net/1957/27113

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