Abstract

The antibacterial, antifungal, and hemolytic activities of bullfrog oil, fish oil, bovine milk fat, pork fat, beef fat, canola oil, dende oil, sunflower oil, olive oil, and soybean oil were assessed. In addition, the effects of these oils and fats on cell viability and phagocytic capacity of macrophages were determined. Bullfrog, canola, fish, dende, olive, and sunflower oils and bovine milk fat displayed different ranges of antibacterial activity. Bullfrog and canola oils also displayed inhibitory effects against Candida species. Tested in vitro cytotoxicity indicated that dende, sunflower, soybean, and fish oils decreased macrophages viability, and that dende, bullfrog, and fish oils displayed activities against red blood cells. In addition, dende oil decreased, and canola, olive, bullfrog, and fish oils increased the phagocytic capacity of macrophages. Further exploration of the potential use of some of these oils and fats in microorganisms control appear warranted, particularly in formulation of antimicrobial products.

Keywords: Fatty acids, antimicrobial, antibacterial, antifungal, hemolytic, bullfrog oil, fish oil, bovine milk fat, pork fat, beef fat