Figures & data
Figure 1. Colum Dunne.
Figure 2. A plate asay demonstrating inhibition of C. difficile (clinical isolate) growth by an (1) encapsulated and (2) non-protected naturally occurring fatty acid. The comparative control is a bacteriocin. Encapsulation enables consumption and maintenance of efficacy in the intestines while, in the unprotected form, the FA demonstrates emolient properties considered an advantage over harsh alcohol-based hand hygiene alternatives. Previously published in: Flanagan J, Su J, O’Brien C, O’Riordan B, Singh H, Dunne, C. Microencapsulating properties of Acacia (sen) SUPER GUMTM . Foods and Food Ingredients Journal of Japan 2008; 213: 256–62.
