ANTIBACTERIAL ACTIVITY OF HELICHRYSUM ITALICUM OIL ON VEGETABLES AND ITS MECHANISM OF ACTION

被引：34

作者：

Cui, Haiying ^{[1
]}

Zhao, Chengting ^{[1
]}

Lin, Lin ^{[1
]}

机构：

[1] Jiangsu Univ, Sch Food & Biol Engn, Zhenjiang 212013, Peoples R China

来源：

JOURNAL OF FOOD PROCESSING AND PRESERVATION | 2015年 / 39卷 / 06期

基金：

中国国家自然科学基金; 美国国家科学基金会;

关键词：

ESCHERICHIA-COLI O157H7; SUBSP ITALICUM; ANTIMICROBIAL ACTIVITY; CHEMICAL-COMPOSITION; ELECTROLYZED WATER; EXTRACT; GROWTH; COMBINATIONS; SALMONELLA; COMPONENTS;

D O I：

10.1111/jfpp.12516

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

In the present paper, the chemical composition of Helichrysum italicum oil was analyzed by gas chromatography-mass spectrometry (GC-MS). Neryl acetate (32.65%) was the main component. The minimum inhibitory concentration and minimum bactericidal concentration of H. italicum oil against several bacteria were evaluated. The results showed that H. italicum oil exhibited high antibacterial activity against all of the bacteria tested. In addition, H. italicum oil also displayed a significant effect on inhibiting the growth rate of surviving Escherichia coli and Staphylococcus aureus in vitro and on vegetables. Meanwhile, addition of H. italicum oil to vegetable exerted a bacteriostatic effect. Besides, the mechanisms of the antimicrobial action of H. italicum oil to E. coli and S. aureus were concluded as that H. italicum oil could disrupt the cell membrane integrity, leading to the losses of intracellular constituents, such as the 260 nm absorbing materials, DNA and ATP.

引用

页码：2663 / 2672

页数：10

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