THE EFFECT OF ZATARIA MULTIFLORA BOISS. ESSENTIAL OIL ON GENE EXPRESSION OF ENTEROTOXIN C IN STAPHYLOCOCCUS AUREUS ATCC 6538

被引：7

作者：

Parsaeimehr, Mahnoosh ^{[1
]}

Basti, Afshin Akhondzadeh ^{[2
]}

Misaghi, Ali ^{[2
]}

Gandomi, Hassan ^{[2
]}

Jebellijavan, Ashkan ^{[1
]}

机构：

[1] Semnan Univ, Fac Vet Med, Dept Food Hyg, Semnan 3513119111, Iran

[2] Univ Tehran, Fac Vet Med, Dept Food Hyg, Tehran, Iran

来源：

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

关键词：

CHEMICAL-COMPOSITION; SUBINHIBITORY CONCENTRATIONS; SALMONELLA-TYPHIMURIUM; ANTIMICROBIAL ACTIVITY; THYMUS-VULGARIS; VIRULENCE; ANTIBACTERIAL; ANTIOXIDANT; GROWTH; ANTIVIRULENCE;

D O I：

10.1111/jfpp.12401

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

This study was designed to evaluate the chemical constituents of Zataria multiflora Boiss. essential oil (EO) and its inhibitory effect on enterotoxin type C production by Staphylococcus aureus ATCC 6538. Moreover, the effect of this EO on gene expression of staphylococcal enterotoxin type C (SEC) was assessed. The effect of different concentrations of EO on enterotoxin C production was evaluated using 3-enzyme-linked immunosorbent assay. The reducing effect of EO subinhibitory concentrations on gene expression of enterotoxin was assayed using real-time polymerase chain reaction as well. EO at the level of 0.005% had no inhibitory effect on enterotoxin C production, and by increasing the subinhibitory concentration of the EO to 0.015%, an inhibitory effect was observed. Comparing the relative gene expression of SEC in control and treatment groups showed that the EO concentrations of 0.0075 and 0.015% had a significant downregulation (10.7 and 23.8 times, respectively) of sec gene.

引用

页码：1702 / 1709

页数：8

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