Coconut Oil Monolaurin Helps Fight Pathogens

Hangzhou, ChinaA new study provides more evidence that monolaurin, a lauric-acid derivative from coconut oil, could be used as a natural microbial agent in foods. Prior studies have identified the compounds potential and it is often marketed as a natural supplement for fighting bacterial or viral maladies.

Researchers from Zhejiang University in China examined the use of monolaurin as a preservative in food products by combining it with commonly used antimicrobials in various concentrations and testing it on bacterial strains, including Esherichia coli and Staphylococcus aureus in model food systems. The study found that combining monolaurin with ethylenediaminetetraacetic acid (EDTA) provided a synergistic effect against E. coli and Bacillus subtilis, but not S. aureus. Combined with another natural antimicrobial, nisin, monolaurin was synergistically effective against all three bacteria. The researchers also found monolaurins antibacterial activity was reduced by fat or starch, but was not by protein.

These results contribute to a better understanding on the use of monolaurin as a nontraditional preservative for antimicrobial purpose in food products. The antimicrobial effects of monolaurin can be increased if used together or in combination with other preservative systems, says Hui Zhang, lead researcher from the Department of Food Science and Nutrition, Huajiachi Campus, Zhejiang Univ., Hangzhou, China.