Identification of Didecyldimethylammonium Salts and salicylic acid as antimicrobial compounds in Commercial Fermented Radish Kimchi Jing Li, Jennifer L.

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Identification of Didecyldimethylammonium Salts and salicylic acid as antimicrobial compounds in Commercial Fermented Radish Kimchi Jing Li, Jennifer L. Chaytor, et. Al. Journal of Agricultural and Food Chemistry DOI: 10.1021/jf5063588 2015, 63, pg 3053-3058

Primary Literature Article Goals Read Abstract Read Conclusion~Generally last paragraph Read Introduction Dissect each figure/experiment Summarize

Abstract Daikon radish (Raphanus sativus) fermented with lactic acid bacteria, especially Leuconostoc or Lactobacillus spp., can be used to make kimchi, a traditional Korean fermented vegetable. Commercial Leuconostoc/radish root ferment filtrates are claimed to have broad spectrum antimicrobial activity. Leuconostoc kimchii fermentation products are patented as preservatives for cosmetics, and certain strains of this organism are reported to produce antimicrobial peptides (bacteriocins). We examined the antimicrobial agents in commercial Leuconostoc/radish root ferment filtrates. Both activity-guided fractionation with Amberlite XAD-16 and direct extraction with ethyl acetate gave salicylic acid as the primary agent with activity against Gram- negative bacteria. Further analysis of the ethyl acetate extract revealed that a didecyldimethylammonium salt was responsible for the Gram-positive activity. The structures of these compounds were confirmed by a combination of 1 H- and 13C NMR, highperformance liquid chromatography, high-resolution mass spectrometry, and tandem mass spectrometry analyses. Radiocarbon dating indicates that neither compound is a fermentation product. No antimicrobial peptides were detected.

Abstract Question: Method: Conclusion: Problem: The antimicrobial peptides in Commercial Fermented Radish is unknown Question: What is the cause of the antimicrobial activity in Commerical Fermented Radish. Method: Extraction NMR HPLC High Resolution Mass-Spectrophotometry Tandem Mass Spectrometry Radiocarbon dating Conclusion: No antimicrobial peptides were detected

Conclusion Go to the Results & Discussion section Go to the last summary paragraph Page 3057, column 1, last paragraph In summary, the antimicrobial activity of commercial Leuconostoc/radish root ferment filtrates (LRRFF) are attributed to salicylic acid and didecyldimethylammonium salts. Moreover, these two compounds are too deficient in 14C to be the product of recent fermentation, suggesting that they are derived from petroleum feedstock. We were unable to detect antimicrobial peptides in any sample of fermented radish root filtrate.

Conclusion Commercial LRRFF was used to find the antimicrobial peptides What was found was two compounds known as salicylic acid and didecyldimethylammonium salts (DDDAS) Carbon 14 (Radiocarbon) dating shows that these two compounds are added to LRRFF and not a product of fermentation These two compounds do have antimicrobial activity but they are not part of the fermentation of the radish instead are purchased and added to it THERE ARE NO ANTIMICROBIAL PEPTIDES IN LRRFF

Introduction