Monolaurin and Food-Borne Bacterial Pathogens
A Review of Monolaurin and Foodborne Bacterium Research
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Monolaurin and
Food-Borne Pathogens
Monolaurin, a compound found in coconut oil and considered a healthy by-product of the fats found in coconut, has been the subject of several scientific studies and incorporated into some dietary supplement health trends. The compound has been associated with a number of potential health benefits, including improvements in immune system function and to assist in the support of certain skin-related conditions. Learn more in the comprehensive Essential Guide to Monolaurin.
Studies are now turning their focus to the potential antimicrobial properties of monolaurin – not only to assist in the support of healthy immune response but also as a solution to potentially inhibit the growth and eliminate the presence of live pathogenic microorganisms in contaminated food products.
Foodborne Infections – A Global Concern
Foodborne diseases are a growing threat in several countries. Several bacterial species have been identified to contaminate food and, when ingested, can cause infection in the human body. Pathogenic microorganisms (Ref #1) like Clostridium botulinum, Y. Pseudotuberculosis, Escherichia coli, Vibrio spp, Enterococcus spp, and Listeria monocytogenes, are all of concern. These bacterium species can cause deadly bacterial infections, including urinary tract infections, endocarditis, the E. coli infection, and even meningitis.
These microorganisms can contaminate food without a person knowing it. When proper hygiene practices are not implemented at home or at a meat processing plant, for example, bacteria may find their way into food.
When traveling to a new destination, food can also be contaminated with new bacterial species that are not commonly found in the traveler’s country. Outdoor activities like camping, picnicking, visiting street markets, etc. may also increase the risk of food being contaminated with pathogenic microorganisms.
Monolaurin Research and Pathogenic Microorganisms
Research has suggested monolaurin may be a potential compound to support a healthy immune response in the presence of certain bacteria and virus strains, as tested in laboratory settings.
A paper by the Institute of Food Technologists (Ref #7) has provided evidence that suggests the use of monolaurin may be effective against bacterial strains which can cause foodborne illness.
“Monolaurin combined with ethylenediaminetetraacetic acid (EDTA), a binding agent, was effective against Esherichia coli and Bacillus subtilis but not Staphylococcus aureus.
When combined with the antimicrobial nisin, monolaurin was synergistically effective against all three bacteria.
Researchers studied monolaurin’s interaction with food components and found that its antibacterial effectiveness was reduced by fat or starch but was not affected by protein.” (Ref #7)
The study explains that monolaurin holds potential antimicrobial actions that may help eliminate the presence of certain bacterium strains in food that could be contaminated. Monolaurin seems to be effective against the bacterium species Bacillus subtilis and Escherichia coli (E. coli) when the compound is combined with another substance known as EDTA, or ethylenediaminetetraacetic acid.
E. Coli is a gram-negative bacteria commonly associated with foodborne illness and food poisoning. Research suggests that monolaurin is effective at inactivating some gram-negative bacteria and E. Coli in lab studies (Ref #3).
“Fatty acid esters of glycerol and sucrose offer potential as perservatives for slightly acid or alkaline low-fat foods which do not lend themselves to the full antimicrobial action of traditional food preservatives such as potassium sorbate and sodium benzoate.” (Ref #3)
Monolaurin may enter the cell membrane of E. Coli, thus disintegrating and killing the bacteria (Ref # 4). This may lend itself to expanded uses, but further testing is needed.
“In general, the lauroyl derivatives are the most active. A few examples of esters as active pharmacological agents against organisms causing bovine mastitis are presented as well as the use of monolaurin as cosmetic and food preservatives. The safety and efficacy of fatty acid esters as potential germicides offer new and expanded roles for oleochemicals.” (Ref #4)
Additional studies revealed that a mixture of Monolaurin and antimicrobial nisin might be an appropriate option for the treatment of food products contaminated with Staphylococcus aureus bacteria, another bacteria which can be spread with the mishandling of food. (Ref #5)
“The interaction with commonly used antimicrobials revealed that monolaurin and nisin acted synergistically against the test microorganisms, monolaurin in combination with sodium dehydroacetate or ethylenediaminetetraacetic acid was synergistic against E. coli and B. subtilis but not S. aureus, and monolaurin combined with calcium propionate or sodium lactate showed no synergistic effects against any test microorganism.
The interaction with food components revealed that the antibacterial effectiveness of monolaurin was reduced by fat or starch while the monolaurin activity remained unchanged in the presence of protein. This study contributes to a better understanding on the use of monolaurin as a nontraditional preservative in food products. Results from this study suggest the potential use of monolaurin as a nontraditional preservative in combination with commonly used antimicrobials, such as nisin, sodium dehydroacetate, or ethylenediaminetetraacetic acid, and suggest that the antibacterial effectiveness of monolaurin may be reduced significantly in high-fat or low-starch food products.” (Ref #5)
A further study looked at the potential antimicrobial effects of Monolaurin against Entamoeba histolytica (E. histolytica) and Giardia lamblia (G. lamblia), which are common causes of diarrhea and malabsorption in humans.
“In G. lamblia infected subgroup I, best results were observed by the reduction in both vegetative and cystic forms, respectively shown in group (6) treated with combination of metronidazole and monolaurin post infection 94.68 and 96.55%, respectively. In the Subgroup II infected with E. histolytica, the high reduction in trophozoite and cystic forms in intestinal contents were in the group (12) which was treated with a combination of metronidazole and monolaurin post infection (90.12 and 92.56%, respectively).” (Ref #6)
A person can acquire Giardia lamblia from eating contaminated food or drinking contaminated water. The research above suggests that monolaurin was effective in eliminating Giardia after infection, but even more interestingly may have helped prevent infection in the test subjects (Ref #6).
These research studies were performed in a laboratory setting using laboratory animals, and may not correlate to results in humans.
Monolaurin Research as Surface Disinfectant for Bacteria
Monolaurin has been tested as a surface disinfectant – mostly in the food production space – due to the potential antibacterial and antimicrobial nature of lauric acid, the principal compound of which monolaurin is derived.
A pair of studies expired monolaurin’s potential to remove bacteria from steel surfaces. The first study testing biofilms on steel surfaces explains:
“Individual and combined antimicrobial effects of monolaurin and heat … were determined to evaluate biofilm removal from stainless steel. Adherent cells were destroyed by 50 μg/ml monolaurin combined with heating at 65°C for 5 min. Results demonstrate the usefulness of combining chemical and physical treatments to control L. monocytogenes biofilm problems in the food industry.” [Ref #8]
The second study researching monolaurin on steel surfaces goes on to state:
“Combinations of organic acids and monolaurin might be considered as sanitizers of food contact surfaces” [Ref #9]
Yet a third study demonstrated that monolaurin and lauric acid increased the effectiveness of other elements in reducing bacteria.
“For instance, the reduction of the L. monocytogenes population varied from 2 to 5 log in a shock solution containing only NaCl at pH 10.5. In the same solution with biocides, 5- to 8-log reductions were observed. In the present work, monolaurin appeared to be the most efficient biocide.” [Ref #11]
A similar study using titanium showed Monolaurin’s ability to inhibit bacteria growth and adhesion on this metallic surface.
“Lauric acid (LA), a natural saturated fatty acid, was used mainly due to its good antibacterial property. The results suggested that chitosan–lauric acid conjugate was successfully immobilized onto the surfaces of titanium substrates. In vitro tests confirmed that the cell adhesion, cell viability, intracellular alkaline phosphatase activity and mineralization capacity of osteoblasts were remarkably improved when cultured onto chitosan–lauric surface functionalized titanium substrates.” [Ref #10]
These various studies demonstrate monolaurin’s ability to remove and inhibit certain bacteria and biofilms on metallic surfaces like steel and titanium, which could have some interesting implications for food processing and other food handling applicaitions.
References
Ortega, Y. R. (2008). Foodborne Diseases. Emerging Infectious Diseases, 14(7), 1181. http://doi.org/10.3201/eid1407.080346
http://apps.who.int/iris/bitstream/handle/10665/199350/9789241565165_eng.pdf?sequence=1
Beuchat LA. Comparison of antiviral activities of potassium sorbate, sodium benzoate and glycerol and sucrose esters of fatty acids. Appi. Environ. Microbiol. 39:1178, 1980http://pubmedcentralcanada.ca/pmcc/articles/PMC291503/
Kabara JJ. The Pharmacological Effect of Lipids. Champaign, Ill, USA: American Oil Chemist’s Society; 1978. Page 92 https://goo.gl/1CcpaV
Zhang H, Wei H, Cui Y, Zhao G, Feng F. Antibacterial interactions of monolaurin with commonly used antimicrobials and food components. J Food Sci. 2009 Sep;74(7):M418-21. doi: 10.1111/j.1750-3841.2009.01300.x.
Fahmy ZH, Aly E, Shalsh I, Mohamed AH. The effect of medium chain saturated fatty acid (monolaurin) on levels of the cytokines on experimental animal in Entamoeba histolytica and Giardia lamblia infection. African Journal of Pharmacy and Pharmacology. January 2014.
Institute of Food Technologists. "Coconut Oil Extract May Be A Weapon Against Food Bacteria." ScienceDaily. ScienceDaily, 10 September 2009.
Oh, Deog-Hwan, and Douglas L Marshall. “Destruction of Listeria Monocytogenes Biofilms on Stainless Steel Using Monolaurin and Heat.” Journal of Food Protection, vol. 58, no. 3, 1 Mar. 199
Oh, Deog-Hwan, and Douglas L Marshall. “Monolaurin and Acetic Acid Inactivation of Listeria Monocytogenes Attached to Stainless Steel .” Journal of Food Protection, vol. 59, no. 3, 1 Mar. 1996.
Lu Zhao, et al. “Surface functionalization of titanium substrates with chitosan–lauric acid conjugate to enhance osteoblasts functions and inhibit bacteria adhesion”. Colloids and Surfaces B: Biointerfaces. Volume 119, 1 July 2014, Pages 115-125
Vasseur, C, and et. al. “Combined Effects of NaCl, NaOH, and Biocides (Monolaurin or Lauric Acid) on Inactivation of Listeria Monocytogenes and Pseudomonas Spp.” Journal of Food Protection, vol. 64, no. 9, 2001.