TABLE 3.
Bactericidal activity of digestion products of milk lipids
| Lipid | Viabilitya of:
|
||||
|---|---|---|---|---|---|
| E. coli | S. enteritidis | C. jejuni | L. monocytogenes | C. perfringens | |
| Fatty acidsbc | |||||
| None | 7.30 ± 0.00* | 7.30 ± 0.00* | 6.46 ± 0.02* | 7.48 ± 0.00* | 2.00 ± 0.00 |
| C10:0 | 3.90 ± 0.11† | 4.68 ± 0.05† | 2.00 ± 0.00† | 2.00 ± 0.00† | 2.00 ± 0.00 |
| C12:0 | 5.99 ± 0.00‡ | 6.41 ± 0.03‡ | 2.00 ± 0.00† | 2.00 ± 0.00† | 2.00 ± 0.00 |
| C14:0 | 7.30 ± 0.00* | 7.30 ± 0.00* | 3.29 ± 0.00‡ | 4.84 ± 0.05‡ | 2.00 ± 0.00 |
| C18:1 | 7.30 ± 0.00* | 7.30 ± 0.00* | 4.45 ± 0.01§ | 5.97 ± 0.03§ | 2.00 ± 0.00 |
| C18:2 | 7.30 ± 0.00* | 7.30 ± 0.00* | 3.41 ± 0.12‡ | 2.39 ± 0.21† | 2.00 ± 0.00 |
| Phosphoglyceridesbd | |||||
| None | 7.48 ± 0.00 | 7.48 ± 0.00 | 7.48 ± 0.00* | 7.48 ± 0.00* | 7.03 ± 0.03* |
| LysoPC | 7.48 ± 0.00 | 7.48 ± 0.00 | 7.01 ± 0.01†f | 6.00 ± 0.02† | 4.54 ± 0.19† |
| LysoPE | 7.48 ± 0.00 | 7.48 ± 0.00 | 7.22 ± 0.01‡f | 7.28 ± 0.01* | 5.25 ± 0.11‡ |
| Sphingolipidsde | |||||
| None | 7.25 ± 0.03* | 7.24 ± 0.01* | 7.28 ± 0.00* | 7.33 ± 0.02* | 6.91 ± 0.02* |
| SPH | 2.00 ± 0.00† | 3.31 ± 0.03† | 2.00 ± 0.00† | 2.00 ± 0.00† | 3.73 ± 0.06† |
| LysoSM | 6.22 ± 0.02‡ | 6.43 ± 0.00‡ | 2.00 ± 0.00† | 2.00 ± 0.00† | 2.00 ± 0.00‡ |
| GalSPH | 2.36 ± 0.23† | 4.09 ± 0.32§ | 2.00 ± 0.00† | 2.00 ± 0.00† | 2.00 ± 0.00‡ |
a
Viability of bacteria was determined by plating after incubation for 2 h at 37°C. Data are expressed as mean ± standard deviation log10 CFU per milliliter of triplicate incubations. Different superscript symbols for a pathogen and a lipid class reflect significant differences (P < 0.05) determined by the Student-Newman-Keuls test for multiple comparisons.
b
At 500 μmol/liter.
c
Tested at pH 5.
d
Tested at pH 7.
e
At 100 μmol/liter.
f
Though statistically significant, this value is not considered biologically significant because the reduction in viable bacteria is less then 0.5 log10 CFU/ml.