Antimicrobial properties of pectins and their effects on antibiotics

The influence of food fibres and plant proteins on microorganisms, bacteriophages, antibiotics and penicillinase was studied in vitro. It was shown that pectin was the only agent that had a bactericidal effect on the most widely distributed pathogenic and opportunistic microorganisms and did not influence indigenic microflora. High concentrations of pectin (> 2 per cent) had an inactivating effect on therapeutic bacteriophages. There was also a decrease in the antimicrobial activity of penicillins. The other agents tested i.e. wheat bran, soya isolate and soybean flour had no influence on microorganisms, bacteriophages and antibiotics. No sorption activity of the food fibres and plant proteins with respect to microorganisms and antibiotics or their effect on penicillinase was observed.