3‐Hydroxypyridinone‐l‐phenylalanine conjugates with antimicrobial and tyrosinase inhibitory activities as potential shrimp preservatives. (10th October 2013)

• Record Type: Journal Article
• Authors: Xu, Li‐Li; Hu, Pan‐Pan; Kong, Xiao‐Le; Hider, Robert C.; Zhou, Tao; Dai, Zhi‐Yuan
• Is Part Of: International journal of food science & technology. Volume 49:Number 3(2014:Mar.)
• Page Start: 797
• Page End: 803
• Publication Date: 2013-10-10
• Subjects: Food industry and trade -- Periodicals; 664
• DOI: 10.1111/ijfs.12367
• Languages: English
• ISSNs: 0950-5423

Abstract

<abstract abstract-type="main" id="ijfs12367-abs-0001"> <title>Summary</title> <p>To explore the potential of novel tyrosinase inhibitors, 3‐hydroxypyridinone‐<sc>l</sc>‐phenylalanine conjugates, as shrimp preservatives, compounds <bold>1</bold> and <bold>2</bold> were evaluated for the antimicrobial activity, and compound <bold>2</bold> was investigated for the shrimp preservative efficacy. It was found that they both possess a stronger antibacterial effect than kojic acid against two Gram‐positive bacteria and three Gram‐negative bacteria. The minimum inhibitory concentrations (MICs) of compound <bold>2</bold> against <italic>Escherichia coli</italic>, <italic> Staphylococcous aureus</italic>, <italic> Salmonella gallinarum</italic>, <italic> Vibrio parahaemolyticus</italic> and <italic>Bacillus subtilis</italic> were determined as 18.5, 37, 148, 37 and 295 μg mL<sup>−1</sup>, respectively, whereas MICs of kojic acid against the same 5 bacterial strains were determined to be 355, 178, 1420, 1420 and 355 μg mL<sup>−1</sup>, respectively. It has also been demonstrated that treatment with compound <bold>2</bold> improves the sensory properties, retards the growth of spoilage bacteria, decreases the total volatile basic nitrogen (TVB‐N) and increases the pH of <italic>Penaeus vannamei Boone, </italic> thereby extending the shelf life to 10 days. In contrast, the shelf life of shrimp treated with kojic acid and the control group was 7 and 6 days, respectively. Clearly, 3‐hydroxypyridinone‐<sc>l</sc>‐phenylalanine conjugates could find application as shrimp preservatives by inhibiting melanosis and by preventing the growth of bacteria during the storage.</p> </abstract>