Empirical prediction and validation of antibacterial inhibitory effects of various plant essential oils on common pathogenic bacteria.
Identifieur interne : 000667 ( Main/Exploration ); précédent : 000666; suivant : 000668Empirical prediction and validation of antibacterial inhibitory effects of various plant essential oils on common pathogenic bacteria.
Auteurs : Gulsun Akdemir Evrendilek [Turquie]Source :
- International journal of food microbiology [ 1879-3460 ] ; 2015.
English descriptors
- KwdEn :
- MESH :
- chemical , chemistry : Anti-Bacterial Agents, Oils, Volatile.
- chemical , pharmacology : Anti-Bacterial Agents, Oils, Volatile.
- drug effects : Bacteria.
- methods : Food Microbiology.
- Reproducibility of Results.
Abstract
In this study, fractional compound composition, antioxidant capacity, and phenolic substance content of 14 plant essential oils-anise (Pimpinella anisum), bay leaves (Laurus nobilis), cinnamon bark (Cinnamomum verum), clove (Eugenia caryophyllata), fennel (Foeniculum vulgare), hop (Humulus lupulus), Istanbul oregano (Origanum vulgare subsp. hirtum), Izmir oregano (Origanum onites), mint (Mentha piperita), myrtus (Myrtus communis), orange peel (Citrus sinensis), sage (Salvia officinalis), thyme (Thymbra spicata), and Turkish oregano (Origanum minutiflorum)--were related to inhibition of 10 bacteria through multiple linear or non-linear (M(N)LR) models-four Gram-positive bacteria of Listeria innocua, coagulase-negative staphylococci, Staphylococcus aureus, and Bacillus subtilis, and six Gram-negative bacteria of Yersinia enterocolitica, Salmonella Enteritidis, Salmonella Typhimurium, Proteus mirabilis, Escherichia coli O157:H7, and Klebsiella oxytoca. A total of 65 compounds with different antioxidant capacity, phenolic substance content and antibacterial properties were detected with 14 plant essential oils. The best-fit M(N)LR models indicated that relative to anise essential oil, the essential oils of oreganos, cinnamon, and thyme had consistently high inhibitory effects, while orange peel essential oil had consistently a low inhibitory effect. Regression analysis indicated that beta-bisabolene (Turkish and Istanbul oreganos), and terpinolene (thyme) were found to be the most inhibitory compounds regardless of the bacteria type tested.
DOI: 10.1016/j.ijfoodmicro.2015.02.030
PubMed: 25764982
Affiliations:
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Electronic address: gevrendilek@ibu.edu.tr.</nlm:affiliation><country xml:lang="fr">Turquie</country><wicri:regionArea>Department of Food Engineering, Abant Izzet Baysal University, 14280 Bolu</wicri:regionArea><wicri:noRegion>14280 Bolu</wicri:noRegion></affiliation></author></titleStmt><publicationStmt><idno type="wicri:source">PubMed</idno><date when="2015">2015</date><idno type="RBID">pubmed:25764982</idno><idno type="pmid">25764982</idno><idno type="doi">10.1016/j.ijfoodmicro.2015.02.030</idno><idno type="wicri:Area/PubMed/Corpus">000169</idno><idno type="wicri:Area/PubMed/Curation">000169</idno><idno type="wicri:Area/PubMed/Checkpoint">000169</idno><idno type="wicri:Area/Ncbi/Merge">001A36</idno><idno type="wicri:Area/Ncbi/Curation">001A36</idno><idno type="wicri:Area/Ncbi/Checkpoint">001A36</idno><idno type="wicri:Area/Main/Merge">000667</idno><idno type="wicri:Area/Main/Curation">000667</idno><idno type="wicri:Area/Main/Exploration">000667</idno></publicationStmt><sourceDesc><biblStruct><analytic><title xml:lang="en">Empirical prediction and validation of antibacterial inhibitory effects of various plant essential oils on common pathogenic bacteria.</title><author><name sortKey="Akdemir Evrendilek, Gulsun" sort="Akdemir Evrendilek, Gulsun" uniqKey="Akdemir Evrendilek G" first="Gulsun" last="Akdemir Evrendilek">Gulsun Akdemir Evrendilek</name><affiliation wicri:level="1"><nlm:affiliation>Department of Food Engineering, Abant Izzet Baysal University, 14280 Bolu, Turkey. Electronic address: gevrendilek@ibu.edu.tr.</nlm:affiliation><country xml:lang="fr">Turquie</country><wicri:regionArea>Department of Food Engineering, Abant Izzet Baysal University, 14280 Bolu</wicri:regionArea><wicri:noRegion>14280 Bolu</wicri:noRegion></affiliation></author></analytic><series><title level="j">International journal of food microbiology</title><idno type="eISSN">1879-3460</idno><imprint><date when="2015" type="published">2015</date></imprint></series></biblStruct></sourceDesc></fileDesc><profileDesc><textClass><keywords scheme="KwdEn" xml:lang="en"><term>Anti-Bacterial Agents (chemistry)</term><term>Anti-Bacterial Agents (pharmacology)</term><term>Bacteria (drug effects)</term><term>Food Microbiology (methods)</term><term>Oils, Volatile (chemistry)</term><term>Oils, Volatile (pharmacology)</term><term>Reproducibility of Results</term></keywords><keywords scheme="MESH" type="chemical" qualifier="chemistry" xml:lang="en"><term>Anti-Bacterial Agents</term><term>Oils, Volatile</term></keywords><keywords scheme="MESH" type="chemical" qualifier="pharmacology" xml:lang="en"><term>Anti-Bacterial Agents</term><term>Oils, Volatile</term></keywords><keywords scheme="MESH" qualifier="drug effects" xml:lang="en"><term>Bacteria</term></keywords><keywords scheme="MESH" qualifier="methods" xml:lang="en"><term>Food Microbiology</term></keywords><keywords scheme="MESH" xml:lang="en"><term>Reproducibility of Results</term></keywords></textClass></profileDesc></teiHeader><front><div type="abstract" xml:lang="en">In this study, fractional compound composition, antioxidant capacity, and phenolic substance content of 14 plant essential oils-anise (Pimpinella anisum), bay leaves (Laurus nobilis), cinnamon bark (Cinnamomum verum), clove (Eugenia caryophyllata), fennel (Foeniculum vulgare), hop (Humulus lupulus), Istanbul oregano (Origanum vulgare subsp. hirtum), Izmir oregano (Origanum onites), mint (Mentha piperita), myrtus (Myrtus communis), orange peel (Citrus sinensis), sage (Salvia officinalis), thyme (Thymbra spicata), and Turkish oregano (Origanum minutiflorum)--were related to inhibition of 10 bacteria through multiple linear or non-linear (M(N)LR) models-four Gram-positive bacteria of Listeria innocua, coagulase-negative staphylococci, Staphylococcus aureus, and Bacillus subtilis, and six Gram-negative bacteria of Yersinia enterocolitica, Salmonella Enteritidis, Salmonella Typhimurium, Proteus mirabilis, Escherichia coli O157:H7, and Klebsiella oxytoca. A total of 65 compounds with different antioxidant capacity, phenolic substance content and antibacterial properties were detected with 14 plant essential oils. The best-fit M(N)LR models indicated that relative to anise essential oil, the essential oils of oreganos, cinnamon, and thyme had consistently high inhibitory effects, while orange peel essential oil had consistently a low inhibitory effect. Regression analysis indicated that beta-bisabolene (Turkish and Istanbul oreganos), and terpinolene (thyme) were found to be the most inhibitory compounds regardless of the bacteria type tested.</div></front></TEI><affiliations><list><country><li>Turquie</li></country></list><tree><country name="Turquie"><noRegion><name sortKey="Akdemir Evrendilek, Gulsun" sort="Akdemir Evrendilek, Gulsun" uniqKey="Akdemir Evrendilek G" first="Gulsun" last="Akdemir Evrendilek">Gulsun Akdemir Evrendilek</name></noRegion></country></tree></affiliations></record>Pour manipuler ce document sous Unix (Dilib)
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