Activity of a new antimicrobial preparation from fish oils from various sources: Effects of different factors

The induction of antimicrobial activity of a new preparation, an aqueous fraction of water-oil emulsion oxidized by atmospheric oxygen, was studied. The effect of varions factors (the degree of unsaturation of the initial oil and the content of oil oxidation products in the preparation) on antimicro...

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Bibliographic Details
Published inApplied biochemistry and microbiology Vol. 36; no. 4; pp. 425 - 428
Main Authors Rybin, V G, Shul'gina, LV, Kuklev, D V, Byval'tseva, T M, Blinov, YuG, Davletshina, T A, Akulin, V N
Format Journal Article
LanguageEnglish
Published Dordrecht Springer Nature B.V 01.07.2000
Subjects
Antiinfectives and antibacterials
Antimicrobial activity
Antimicrobial agents
Bacteria
Fatty acids
Fish oils
Oxidation
Polyunsaturated fatty acids
Sardinops melanostica
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Summary:The induction of antimicrobial activity of a new preparation, an aqueous fraction of water-oil emulsion oxidized by atmospheric oxygen, was studied. The effect of varions factors (the degree of unsaturation of the initial oil and the content of oil oxidation products in the preparation) on antimicrobial activity was determined. The antimicrobial activity of the preparation was induced by oil oxidation. The preparation produced from sardineSardinops melanostica oil (33.95% polyunsaturated fatty acids) displayed the highest antimicrobial activity. Antimicrobial activity was shown in water-soluble oil oxidation products.
Bibliography:ObjectType-Article-2
SourceType-Scholarly Journals-1
ObjectType-Feature-1
content type line 23
ISSN:0003-6838
1608-3024
DOI:10.1007/BF02738056