Antibacterial and Antifungal Activities of Spices

被引:237
作者
Liu, Qing [1 ]
Meng, Xiao [1 ]
Li, Ya [1 ]
Zhao, Cai-Ning [1 ]
Tang, Guo-Yi [1 ]
Li, Hua-Bin [1 ,2 ]
机构
[1] Sun Yat Sen Univ, Guangdong Prov Key Lab Food Nutr & Hlth, Dept Nutr, Sch Publ Hlth, Guangzhou 510080, Guangdong, Peoples R China
[2] Sun Yat Sen Univ, South China Sea Bioresource Exploitat & Utilizat, Guangzhou 510006, Guangdong, Peoples R China
基金
中国国家自然科学基金;
关键词
spice; antibacterial activity; antifungal effect; antimicrobial property; essential oil; clove; oregano; thyme; ESSENTIAL OIL COMPOSITION; IN-VITRO ANTIBACTERIAL; CUMINUM-CYMINUM-L; OCIMUM-BASILICUM L; ROSMARINUS-OFFICINALIS L; ORIGANUM-VULGARE L; SEED ESSENTIAL OIL; ANTIMICROBIAL ACTIVITY; CHEMICAL-COMPOSITION; ANTIOXIDANT ACTIVITIES;
D O I
10.3390/ijms18061283
中图分类号
Q5 [生物化学]; Q7 [分子生物学];
学科分类号
071010 ; 081704 ;
摘要
Infectious diseases caused by pathogens and food poisoning caused by spoilage microorganisms are threatening human health all over the world. The efficacies of some antimicrobial agents, which are currently used to extend shelf-life and increase the safety of food products in food industry and to inhibit disease-causing microorganisms in medicine, have been weakened by microbial resistance. Therefore, new antimicrobial agents that could overcome this resistance need to be discovered. Many spices-such as clove, oregano, thyme, cinnamon, and cumin-possessed significant antibacterial and antifungal activities against food spoilage bacteria like Bacillus subtilis and Pseudomonas fluorescens, pathogens like Staphylococcus aureus and Vibrio parahaemolyticus, harmful fungi like Aspergillus flavus, even antibiotic resistant microorganisms such as methicillin resistant Staphylococcus aureus. Therefore, spices have a great potential to be developed as new and safe antimicrobial agents. This review summarizes scientific studies on the antibacterial and antifungal activities of several spices and their derivatives.
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页数:62
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