Influence of Origanum vulgare L. essential oil on enterotoxin production, membrane permeability and surface characteristics of Staphylococcus aureus

被引：116
作者：
de Souza, Evandro Leite [1 ]
de Barros, Jefferson Carneiro [1 ]
Vasconcelos de Oliveira, Carlos Eduardo [1 ]
da Conceicao, Maria Lucia [1 ]
机构：
[1] Univ Fed Pernambuco, Dept Nutr, Hlth Sci Ctr, Food Microbiol Lab, Recife, PE, Brazil
来源：
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY | 2010年 / 137卷 / 2-3期
关键词：
Essential oil; Phenotypical suppression; Staphylococcal enterotoxins; OREGANO ESSENTIAL OIL; MINIMUM INHIBITORY CONCENTRATION; TEA TREE OIL; ANTIMICROBIAL ACTIVITY; ESCHERICHIA-COLI; EXTRACT; IDENTIFICATION; ANTIBIOTICS; RESPIRATION; EXPRESSION;
D O I：
10.1016/j.ijfoodmicro.2009.11.025
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
This study evaluated the influence of the essential oil from Origanum vulgare L on the enterotoxin production, membrane permeability and cell surface characteristics of Staphylococcus aureus. The suppression of enterotoxin production occurred totally in the broth added with the essential oil at subinhibitory concentrations (0.3 and 0.15 mu L/mL). Loss of 260-nm-absorbing material and potassium ions occurred immediately after addition of the essential oil at 0.6 and 1.2 mu L/mL and followed up to 120 min. Electron microscopy of essential oil-treated cells revealed the formation of roles in the cell surfaces and loss of cytoplasm material. According to these results, O. vulgare essential oil could be rationally applied in food products both to inhibit the growth of S. aureus and to suppress the synthesis of staphylococcal enterotoxins. Crown Copyright (C) 2009 Published by Elsevier B.V. All rights reserved.
引用
收藏
页码：308 / 311
页数：4
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