In vitro inhibitory activity of Chinese leek extract against Campylobacter species
In vitro inhibitory activity of Chinese leek extract against Campylobacter species
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DOI：
10.1016/j.ijfoodmicro.2004.01.009
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发表时间：
2004-07-15
影响因子：
5.4
通讯作者：
Tsau, JL
中科院分区：
文献类型：
--
作者：
Lee, CF;Han, CK;Tsau, JL
以韭菜花、软韭菜和绿色韭菜3种不同的食用材料为原料，研究了韭菜水提物和葱属植物2种参比提取物对J弯曲杆菌和大肠弯曲杆菌的抑菌效果。所有供试弯曲杆菌属菌株均从鸡中分离。抑制细菌生长所需的韭菜水提取物（ALE）的最低浓度为2.0mg/ml。在所测试的植物提取物中，ALEs的最小抑菌浓度（MIC）最低，软韭菜的抑制活性最强（P < 0.05）。所有测试的葱属植物具有相似的热敏感性和pH敏感性。热处理（>75 ℃）的提取物降低了抑制活性。煮沸后的ALE抑制作用明显减弱（P < 0.05），但仍有一定的抑制作用。在pH2.0 ~ 8.0范围内，ALE的抑菌活性较稳定，当pH大于1.0或9.0时，其抑菌活性显著降低（P < 0.05）。结果表明，大蒜提取物对弯曲杆菌的抑菌效果优于大蒜水提物。(C)2004 Elsevier B. V.保留所有权利。
Three aqueous extracts of dietary materials of Chinese leek (leek flower stein, soft leek and green leek) and two other reference extracts of Allium plants were used to investigate the antibacterial effects against Campylobacter J, Campylobacter coli. All the tested strains of Campylobacter species were isolated from chickens. The minimum concentration of aqueous leek extracts (ALEs) required to inhibit the bacteria] growth was 2.0 mg/ml. Among the plant extracts tested, ALEs shared the lowest value of minimum inhibitory concentration (MIC), and soft leek significantly demonstrated the strongest inhibitory activities (P < 0.05). All the Allium plants tested shared similar characteristics of heat and pH susceptibility. Heat treatment (>75 degreesC) of the extracts reduced the inhibitory activity. The boiled ALEs revealed significant loss of inhibition (P < 0.05), but they retained some inhibitory effect. The antibacterial activities of the ALEs were stable between pH 2.0 and 8.0, while the effects were significantly decreased (P < 0.05) when pH of the ALEs were adjusted to 1.0 or 9.0 above. The results indicated that the antibacterial activities of the ALEs against Campylobacter species were more effective than that of aqueous garlic extract. (C) 2004 Elsevier B.V. All rights reserved.