Antibacterial efficacy and possible mechanism of action of 2-hydroxyisocaproic acid (HICA).

ABSTRACT: The exploitation of natural antimicrobial compounds that can be used in food preservation has been fast tracked by the development of antimicrobial resistance to existing antimicrobials and the increasing consumer demand for natural food preservatives. 2-hydroxyisocaproic acid (HICA) is a natural compound produced through the leucine degradation pathway and is produced in humans and by certain microorganisms such as lactic acid bacteria and Clostridium species. The present study investigated the antibacterial efficacy of HICA against some important bacteria associated with food quality and safety and provided some insights into its possible antimicrobial mechanisms against bacteria. The results revealed that HICA was effective in inhibiting the growth of tested Gram-positive and Gram-negat

SUBMITTER: Pahalagedara ASNW 

PROVIDER: S-EPMC8975099 | biostudies-literature | 2022

REPOSITORIES: biostudies-literature