Anti-biofilm activities and chemical composition of essential oil from burdock leaf

被引：0
作者：
机构：
[1] State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University
[2] School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai
来源：
Lou, Z. (hx200720082009@yahoo.cn) | 2013年 / Japanese Society for Food Science and Technology卷 / 19期
关键词：
Anti-biofilm; Antibacterial; Burdock leaf; Chemical composition; Essential oil;
D O I：
10.3136/fstr.19.915
中图分类号：
学科分类号：
摘要：
The antibacterial and anti-biofilm activities of essential oil (EO) from burdock leaf have been first investigated. The results indicated EO greatly potential for inhibition the growth of all the bacteria tested. The MIC values for bacteria strains were in the range of 250 - 1000 μg/mL. The EO significantly inhibited the formation of biofilm by E. coli and S. aureus. The lowest concentrations of EO to completely inhibit biofilm formation were 500 and 250 μg/mL. It could be inferred that the biofilm formation inhibition effect of burdock leaf EO was mainly due to its inhibition effect on the viability of bacteria. Then the composition of EO was analyzed by GC-MS. Sixty three compounds were identified. The EO was dominated by beta-Eudesmol (13.67%). The EO of burdock leaf based on its antibacterial efficiency and its significant inhibition on biofilm formation, could be highly useful in control of foodborne bacterial biofilms.
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页码：915 / 921
页数：6
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