ANTIMICROBIAL ACTIVITY AND CYTOTOXICITY OF PICOLINIC ACID AND SELECTED PICOLINATES AS NEW POTENTIAL FOOD PRESERVATIVES
 
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Pol. J. Food Nutr. Sci. 2008;58(4):415–418
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ABSTRACT
In this study antimicrobial activity of picolinic acid (PA), sodium picolinate (PS), potassium picolinate (PP), benzoic acid (BA), sodium benzoate (BS) and potassium benzoate (BP) against Staphylococcus aureus, Pseudomonas aeruginosa, Bacillus subtilis and Candida albicans were measured using microbroth dilution method. Cytotoxicity assay of PS and BS was estimated in the human skin fibroblasts using Thiazolyl Blue Tetrazolium Bromide (MTT) test and DNA-binding assay. PA and PS showed antimicrobial activity at concentrations 0.02 to 0.78 mg/mL at pH=5.0 and 0.19 to 3.13 mg/mL at pH=7.0. Minimal inhibitory concentration (MIC) of BA on tested microorganisms was found at 0.13-0.50 mg/mL (pH=5.0) and about 1 mg/mL at pH=7.0. PA and PS showed strong antimicrobial activity, without significant influence on DNA synthesis and survival of human fibroblasts. The data suggest that PA and PS may represent new potential food preservatives.
ISSN:1230-0322