Antimicrobial combined action of terpenes against the food-borne microorganisms Escherichia coli, Staphylococcus aureus and Bacillus cereus
Antimicrobial combined action of terpenes against the food-borne microorganisms Escherichia coli, Staphylococcus aureus and Bacillus cereus
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DOI：
10.1002/ffj.1948
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发表时间：
2009-11-01
影响因子：
2.6
通讯作者：
Demo, M.
中科院分区：
文献类型：
--
作者：
Gallucci, M. N.;Oliva, M.;Demo, M.
本工作的目的是研究9个单萜的抗菌活性和它们之间的协同或拮抗协会，并与水溶性，H-键和pKa值与抗菌活性。测定最低抑菌浓度（MIC）和最低杀菌浓度（MBC）。香芹酚对S.金黄色葡萄球菌为3.2 g/l，百里酚为7.5 g/l。E.大肠杆菌耐药。香芹酚和百里酚具有杀菌作用。香叶醇/薄荷醇对S. aureus和B.对B. cereus是完全协同的。丁香酚/香叶醇对B表现出部分协同作用。蜡状。其他组未显示任何协同效应。丁香酚的pKa最低，其次是百里酚和香芹酚。丁香酚具有最高的总面积和极性面积以及分子间和分子内氢键结合能力，而香芹酚和百里酚仅具有分子间氢键结合能力。萜烯单独和组合对微生物有效。酚类化合物是活性最高的萜烯类化合物。萜类化合物之间的结合与其化学结构有关。对萜烯类化合物抗菌活性的研究将促进寻找新的食品防腐替代品。版权所有（C）2009约翰威利父子有限公司
The aims of this work were to study the antimicrobial activity of nine monoterpenes and the synergistic or antagonistic associations between them, and to relate water solubility, H-bonding and pKa values with antimicrobial activity. The minimum inhibitory concentrations (MICs) and minimum bactericidal concentration (MBCs) were determined. The MIC of carvacrol against S. aureus was 3.2 g/l and of thymol was 7.5 g/l. E. coli was resistant. Carvacrol and thymol were bactericidal. The associations geraniol/menthol against S. aureus and B. cereus and thymol/menthol against B. cereus were totally synergistic. Eugenol/geraniol displayed partial synergism against B. cereus. The other groups did not show any synergistic effect. Eugenol had the lowest pKa, followed by thymol and carvacrol. Eugenol had the highest total area and polar area and intermolecular and intramolecular hydrogen-bonding capacity, while carvacrol and thymol only had intermolecular hydrogen-bonding capacity. The terpenes alone and in combination were effective against microorganisms. Phenolic compounds were the most active terpenes. Associations between terpenes were related to the chemical structure. Studies on the antimicrobial activity of associations of terpenes will advance the search for new alternatives for food preservation. Copyright (C) 2009 John Wiley & Sons, Ltd.