Empirical prediction and validation of antibacterial inhibitory effects of various plant essential oils on common pathogenic bacteria.
Identifieur interne : 000169 ( PubMed/Corpus ); précédent : 000168; suivant : 000170Empirical prediction and validation of antibacterial inhibitory effects of various plant essential oils on common pathogenic bacteria.
Auteurs : Gulsun Akdemir EvrendilekSource :
- 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
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pubmed:25764982Le document en format XML
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Electronic address: gevrendilek@ibu.edu.tr.</nlm:affiliation></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></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><nlm:affiliation>Department of Food Engineering, Abant Izzet Baysal University, 14280 Bolu, Turkey. Electronic address: gevrendilek@ibu.edu.tr.</nlm:affiliation></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><pubmed><MedlineCitation Status="MEDLINE" Owner="NLM"><PMID Version="1">25764982</PMID><DateCreated><Year>2015</Year><Month>4</Month><Day>4</Day></DateCreated><DateCompleted><Year>2015</Year><Month>07</Month><Day>07</Day></DateCompleted><DateRevised><Year>2015</Year><Month>4</Month><Day>4</Day></DateRevised><Article PubModel="Print-Electronic"><Journal><ISSN IssnType="Electronic">1879-3460</ISSN><JournalIssue CitedMedium="Internet"><Volume>202</Volume><PubDate><Year>2015</Year><Month>Jun</Month><Day>2</Day></PubDate></JournalIssue><Title>International journal of food microbiology</Title><ISOAbbreviation>Int. J. Food Microbiol.</ISOAbbreviation></Journal><ArticleTitle>Empirical prediction and validation of antibacterial inhibitory effects of various plant essential oils on common pathogenic bacteria.</ArticleTitle><Pagination><MedlinePgn>35-41</MedlinePgn></Pagination><ELocationID EIdType="doi" ValidYN="Y">10.1016/j.ijfoodmicro.2015.02.030</ELocationID><ELocationID EIdType="pii" ValidYN="Y">S0168-1605(15)00121-X</ELocationID><Abstract><AbstractText>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.</AbstractText><CopyrightInformation>Copyright © 2015 Elsevier B.V. All rights reserved.</CopyrightInformation></Abstract><AuthorList CompleteYN="Y"><Author ValidYN="Y"><LastName>Akdemir Evrendilek</LastName><ForeName>Gulsun</ForeName><Initials>G</Initials><AffiliationInfo><Affiliation>Department of Food Engineering, Abant Izzet Baysal University, 14280 Bolu, Turkey. Electronic address: gevrendilek@ibu.edu.tr.</Affiliation></AffiliationInfo></Author></AuthorList><Language>ENG</Language><PublicationTypeList><PublicationType UI="D016428">Journal Article</PublicationType><PublicationType UI="D013485">Research Support, Non-U.S. Gov't</PublicationType></PublicationTypeList><ArticleDate DateType="Electronic"><Year>2015</Year><Month>Feb</Month><Day>28</Day></ArticleDate></Article><MedlineJournalInfo><Country>Netherlands</Country><MedlineTA>Int J Food Microbiol</MedlineTA><NlmUniqueID>8412849</NlmUniqueID><ISSNLinking>0168-1605</ISSNLinking></MedlineJournalInfo><ChemicalList><Chemical><RegistryNumber>0</RegistryNumber><NameOfSubstance UI="D000900">Anti-Bacterial Agents</NameOfSubstance></Chemical><Chemical><RegistryNumber>0</RegistryNumber><NameOfSubstance UI="D009822">Oils, Volatile</NameOfSubstance></Chemical></ChemicalList><CitationSubset>IM</CitationSubset><MeshHeadingList><MeshHeading><DescriptorName UI="D000900" MajorTopicYN="N">Anti-Bacterial Agents</DescriptorName><QualifierName UI="Q000737" MajorTopicYN="N">chemistry</QualifierName><QualifierName UI="Q000494" MajorTopicYN="N">pharmacology</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D001419" MajorTopicYN="N">Bacteria</DescriptorName><QualifierName UI="Q000187" MajorTopicYN="Y">drug effects</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D005516" MajorTopicYN="N">Food Microbiology</DescriptorName><QualifierName UI="Q000379" MajorTopicYN="Y">methods</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D009822" MajorTopicYN="N">Oils, Volatile</DescriptorName><QualifierName UI="Q000737" MajorTopicYN="N">chemistry</QualifierName><QualifierName UI="Q000494" MajorTopicYN="Y">pharmacology</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D015203" MajorTopicYN="N">Reproducibility of Results</DescriptorName></MeshHeading></MeshHeadingList><KeywordList Owner="NOTNLM"><Keyword MajorTopicYN="N">Food safety</Keyword><Keyword MajorTopicYN="N">GC-MS analysis</Keyword><Keyword MajorTopicYN="N">Microbial inhibition</Keyword><Keyword MajorTopicYN="N">Plant essential oil</Keyword></KeywordList></MedlineCitation><PubmedData><History><PubMedPubDate PubStatus="received"><Year>2014</Year><Month>11</Month><Day>19</Day></PubMedPubDate><PubMedPubDate PubStatus="revised"><Year>2015</Year><Month>2</Month><Day>20</Day></PubMedPubDate><PubMedPubDate PubStatus="accepted"><Year>2015</Year><Month>2</Month><Day>23</Day></PubMedPubDate><PubMedPubDate PubStatus="entrez"><Year>2015</Year><Month>3</Month><Day>14</Day><Hour>6</Hour><Minute>0</Minute></PubMedPubDate><PubMedPubDate PubStatus="pubmed"><Year>2015</Year><Month>3</Month><Day>15</Day><Hour>6</Hour><Minute>0</Minute></PubMedPubDate><PubMedPubDate PubStatus="medline"><Year>2015</Year><Month>7</Month><Day>8</Day><Hour>6</Hour><Minute>0</Minute></PubMedPubDate></History><PublicationStatus>ppublish</PublicationStatus><ArticleIdList><ArticleId IdType="pubmed">25764982</ArticleId><ArticleId IdType="pii">S0168-1605(15)00121-X</ArticleId><ArticleId IdType="doi">10.1016/j.ijfoodmicro.2015.02.030</ArticleId></ArticleIdList></PubmedData></pubmed></record>Pour manipuler ce document sous Unix (Dilib)
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