Antibacterial activity of selected plant essential oils against Escherichia coli O157:H7
Antibacterial activity of selected plant essential oils against Escherichia coli O157:H7
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DOI：
10.1046/j.1472-765x.2003.01285.x
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发表时间：
2003-01-01
影响因子：
2.4
通讯作者：
Reinders, RD
中科院分区：
文献类型：
--
作者：
Burt, SA;Reinders, RD
目的：为了量化的抗菌性能的精油（EO）对大肠杆菌O 157：H7在存在和不存在的稳定剂和乳化剂，并在三个不同的temperature.Methods和Results：五个EO已知表现出抗菌性能进行了筛选，通过纸片扩散法和最活跃的被选为进一步研究微量稀释比色法。牛至（Origanum vulgare）和百里香（百里香;浅色和红色品种）EO具有最强的抑菌和杀菌特性，其次是月桂（Pimenta racemosa）和丁香（Eugenia carvellata同义词：Syzygium aromaticum）EO。牛至油在10、20和37 ℃下在625穆尔升（-1）时是杀冷菌的。添加0.05%（w/v）琼脂作为稳定剂增强了抗菌性能，特别是在10 ℃下，而0.25%（w/v）卵磷脂降低了抗菌活性。扫描电子显微镜显示广泛的形态变化，处理cells.Conclusions：牛至和百里香EO具有显着的体外杀colidic和colistatic性能，这是表现出在一个广泛的温度范围内，并大大提高了作为稳定剂的琼脂。Bay和Eo的活性较低。羊毛脂降低了抗菌性能。牛至EO的杀菌浓度对E.该研究的意义和影响：牛至和轻百里香EO，特别是当被琼脂稳定剂增强时，可能有效地减少大肠杆菌的数量或防止其生长。大肠杆菌O 157：H7。
Aims: To quantify the antibacterial properties of five essential oils (EO) on a non-toxigenic strain of Escherichia coli O157:H7 in the presence and absence of a stabilizer and an emulsifier and at three different temperatures.Methods and Results: Five EOs known to exhibit antibacterial properties were screened by disc diffusion assay and the most active were selected for further study in microdilution colorimetric assays. Oregano (Origanum vulgare ) and thyme (Thymus vulgaris ; light and red varieties) EO had the strongest bacteriostatic and bactericidal properties, followed by bay (Pimenta racemosa ) and clove bud (Eugenia caryophyllata synonym: Syzygium aromaticum ) EO. Oregano oil was colicidal at 625 mul l(-1) at 10, 20 and 37degreesC. The addition of 0.05% (w/v) agar as stabilizer reinforced the antibacterial properties, particularly at 10degreesC, whereas 0.25% (w/v) lecithin reduced antibacterial activity. Scanning electron micrographs showed extensive morphological changes to treated cells.Conclusions: Oregano and thyme EO possess significant in vitro colicidal and colistatic properties, which are exhibited in a broad temperature range and substantially improved by the addition of agar as stabilizer. Bay and clove bud EO are less active. Lecithin diminished antibacterial properties. The bactericidal concentration of oregano EO irreversibly damaged E. coli O157:H7 cells within 1 min.Significance and Impact of the Study: Oregano and light thyme EO, particularly when enhanced by agar stabilizer, may be effective in reducing the number or preventing the growth of E. coli O157:H7 in foods.