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Tuesday, August 1, 2017

All About Vitamins: Thiamine Antimicrobial Activity

Kyle J. Norton(Scholar, Master of Nutrients), all right reserved.
Health article writer and researcher; Over 10.000 articles and research papers have been written and published on line, including world wide health, ezine articles, article base, healthblogs, selfgrowth, best before it's news, the karate GB daily, etc.,.
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Some articles have been used as references in medical research, such as international journal Pharma and Bio science, ISSN 0975-6299.

Recent study suggested that thiamine process an anti microbial effect through increased antioxidant and immunomodutaroy actions.

Vitamin B1 is one of the members of the vitamin B complex, known as thiamin or thiamine. It's most common form is a colorless chemical compound with the formula C12H17N4OS,  discovered in 1910 by Umetaro Suzuki in Japan. The vitamin is a water soluble vitamin, therefore it can be stored in the body and is required to be taken regularly.

 Antimicrobial Activity is the expression of immune system in inhibited the microbial organisms in induced infection and inflammation due to injure or tissues damage.

According to the joint study lead by the United States Department of Agriculture - Agricultural Research Service Wyndmoor, thiamine Dilauryl Sulfate(TD) showed a significant effects against pathogenic Salmonella spp. and Listeria spp and Candida bombicola.

In Gram-positive Listeriaspp, TDS with an initial concentration of 7.2 log CFU/mL reduced the population of Gram-negative Salmonella spp. Listeria, shinficantly.

Dr. Zhang X the lead author said," TDS was more effective than the SLs against Salmonella and Listeria spp. Scanning electron microscopy and transmission electron microscopy images showed that....TDS damaged Listeria cell membranes and resulted in cell lysis".

In support of the above differentiation, Thiamine dilaurylsulphate (TLS), in the study of effect on apple juice and sterilised milk, had strong growth-inhibitory effects on Gram-positive bacteria, yeasts, and moulds, but had weak inhibitory effects on Gram-negative bacteria such as Escherichia coli.

Also, the formulation containing TLS showed no significant difference in apple juice (pH 3.98) in compared to milk in anti bacterial activities.

Taking together, thiamine may be added to formula as a preservative, to ensure food safety.

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(1) Inactivation of Salmonella spp. and Listeria spp. by Palmitic, Stearic, and Oleic Acid Sophorolipids and Thiamine Dilauryl Sulfate by Zhang X1, Ashby R2, Solaiman DK2, Uknalis J2, Fan X2.(PubMed)
(2) A novel formulation of thiamine dilaurylsulphate and its preservative effect on apple juice and sterilised milk by Wei L1, Cheng J1, Meng Y2, Ren Y1, Deng H1, Guo Y1.(PubMed)

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