The in vitro antibacterial activity of dietary spice and medicinal herb extracts
The in vitro antibacterial activities of a total of 46 extracts from dietary spices and medicinal herbs were investigated by agar-well diffusion method against five foodborne bacteria ( Bacillus cereus, Listeria monocytogenes, Staphylococcus aureus, Escherichia coli, and Salmonella anatum). Their to...
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| Veröffentlicht in: | International journal of food microbiology 2007-06, Vol.117 (1), p.112-119 |
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| creator | Shan, Bin Cai, Yi-Zhong Brooks, John D. Corke, Harold |
| description | The in vitro antibacterial activities of a total of 46 extracts from dietary spices and medicinal herbs were investigated by agar-well diffusion method against five foodborne bacteria (
Bacillus cereus,
Listeria monocytogenes,
Staphylococcus aureus,
Escherichia coli, and
Salmonella anatum). Their total phenolic contents were also evaluated. Many herb and spice extracts contained high levels of phenolics and exhibited antibacterial activity against foodborne pathogens. Gram-positive bacteria were generally more sensitive to the tested extracts than Gram-negative ones.
S. aureus was the most sensitive, while
E. coli was the most resistant. There were highly positive relationships (
R
2
=
0.73–0.93) between antibacterial activities and phenolic content of the tested extracts against each bacterium. This suggested that the antibacterial activity of the tested extracts was closely associated with their phenolic constituents. |
| doi_str_mv | 10.1016/j.ijfoodmicro.2007.03.003 |
| format | Article |
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Bacillus cereus,
Listeria monocytogenes,
Staphylococcus aureus,
Escherichia coli, and
Salmonella anatum). Their total phenolic contents were also evaluated. Many herb and spice extracts contained high levels of phenolics and exhibited antibacterial activity against foodborne pathogens. Gram-positive bacteria were generally more sensitive to the tested extracts than Gram-negative ones.
S. aureus was the most sensitive, while
E. coli was the most resistant. There were highly positive relationships (
R
2
=
0.73–0.93) between antibacterial activities and phenolic content of the tested extracts against each bacterium. This suggested that the antibacterial activity of the tested extracts was closely associated with their phenolic constituents.</description><identifier>ISSN: 0168-1605</identifier><identifier>EISSN: 1879-3460</identifier><identifier>DOI: 10.1016/j.ijfoodmicro.2007.03.003</identifier><identifier>PMID: 17449125</identifier><identifier>CODEN: IJFMDD</identifier><language>eng</language><publisher>Amsterdam: Elsevier B.V</publisher><subject><![CDATA[Anti-Bacterial Agents - pharmacology ; Antibacterial activity ; antibacterial properties ; Antioxidant activity ; antioxidants ; Aroma and flavouring agent industries ; Bacillus cereus ; Bacillus cereus - drug effects ; Bacillus cereus - growth & development ; bacterial contamination ; Biological and medical sciences ; Consumer Product Safety ; culture media ; Escherichia coli ; Escherichia coli - drug effects ; Escherichia coli - growth & development ; essential oils ; Extracts ; Food industries ; Food microbiology ; food pathogens ; Foodborne Diseases - prevention & control ; Fundamental and applied biological sciences. Psychology ; herbal medicines ; Herbs ; Humans ; Listeria monocytogenes ; Listeria monocytogenes - drug effects ; Listeria monocytogenes - growth & development ; medicinal plants ; Microbial Sensitivity Tests ; Phenolic compounds ; Phenols - pharmacology ; plant extracts ; Plant Extracts - pharmacology ; plant pigments ; Plants, Medicinal - chemistry ; Salmonella - drug effects ; Salmonella - growth & development ; Salmonella anatum ; Salmonella enterica subsp. enterica serovar Anatum ; Spices ; Staphylococcus aureus ; Staphylococcus aureus - drug effects ; Staphylococcus aureus - growth & development ; Staphylococcus aureus subsp. aureus]]></subject><ispartof>International journal of food microbiology, 2007-06, Vol.117 (1), p.112-119</ispartof><rights>2007 Elsevier B.V.</rights><rights>2007 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c526t-339cb851a63e94546252ed077fdc87b2ae35e8ecc332c31b5debb8e0050443f93</citedby><cites>FETCH-LOGICAL-c526t-339cb851a63e94546252ed077fdc87b2ae35e8ecc332c31b5debb8e0050443f93</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/j.ijfoodmicro.2007.03.003$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>315,781,785,3551,27926,27927,45997</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=18776422$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/17449125$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Shan, Bin</creatorcontrib><creatorcontrib>Cai, Yi-Zhong</creatorcontrib><creatorcontrib>Brooks, John D.</creatorcontrib><creatorcontrib>Corke, Harold</creatorcontrib><title>The in vitro antibacterial activity of dietary spice and medicinal herb extracts</title><title>International journal of food microbiology</title><addtitle>Int J Food Microbiol</addtitle><description>The in vitro antibacterial activities of a total of 46 extracts from dietary spices and medicinal herbs were investigated by agar-well diffusion method against five foodborne bacteria (
Bacillus cereus,
Listeria monocytogenes,
Staphylococcus aureus,
Escherichia coli, and
Salmonella anatum). Their total phenolic contents were also evaluated. Many herb and spice extracts contained high levels of phenolics and exhibited antibacterial activity against foodborne pathogens. Gram-positive bacteria were generally more sensitive to the tested extracts than Gram-negative ones.
S. aureus was the most sensitive, while
E. coli was the most resistant. There were highly positive relationships (
R
2
=
0.73–0.93) between antibacterial activities and phenolic content of the tested extracts against each bacterium. This suggested that the antibacterial activity of the tested extracts was closely associated with their phenolic constituents.</description><subject>Anti-Bacterial Agents - pharmacology</subject><subject>Antibacterial activity</subject><subject>antibacterial properties</subject><subject>Antioxidant activity</subject><subject>antioxidants</subject><subject>Aroma and flavouring agent industries</subject><subject>Bacillus cereus</subject><subject>Bacillus cereus - drug effects</subject><subject>Bacillus cereus - growth & development</subject><subject>bacterial contamination</subject><subject>Biological and medical sciences</subject><subject>Consumer Product Safety</subject><subject>culture media</subject><subject>Escherichia coli</subject><subject>Escherichia coli - drug effects</subject><subject>Escherichia coli - growth & development</subject><subject>essential oils</subject><subject>Extracts</subject><subject>Food industries</subject><subject>Food microbiology</subject><subject>food pathogens</subject><subject>Foodborne Diseases - prevention & control</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>herbal medicines</subject><subject>Herbs</subject><subject>Humans</subject><subject>Listeria monocytogenes</subject><subject>Listeria monocytogenes - drug effects</subject><subject>Listeria monocytogenes - growth & development</subject><subject>medicinal plants</subject><subject>Microbial Sensitivity Tests</subject><subject>Phenolic compounds</subject><subject>Phenols - pharmacology</subject><subject>plant extracts</subject><subject>Plant Extracts - pharmacology</subject><subject>plant pigments</subject><subject>Plants, Medicinal - chemistry</subject><subject>Salmonella - drug effects</subject><subject>Salmonella - growth & development</subject><subject>Salmonella anatum</subject><subject>Salmonella enterica subsp. enterica serovar Anatum</subject><subject>Spices</subject><subject>Staphylococcus aureus</subject><subject>Staphylococcus aureus - drug effects</subject><subject>Staphylococcus aureus - growth & development</subject><subject>Staphylococcus aureus subsp. aureus</subject><issn>0168-1605</issn><issn>1879-3460</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2007</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqNkMFu1DAQhi1ERbeFVwBzoLeEsR3HzhGtaEGqVCTas-U4E-pVNl7sbEXfnlntSuXIyZb1_Z75P8Y-CqgFiPbzpo6bMaVhG0NOtQQwNagaQL1iK2FNV6mmhddsRaytRAv6nF2UsgEArRS8YefCNE0npF6xH_ePyOPMn-KSE_fzEnsfFszRT5wukd6feRr5EHHx-ZmXXQxI3MC3OMQQZ-IeMfcc_yyZAuUtOxv9VPDd6bxkD9df79ffqtu7m-_rL7dV0LJdKqW60FstfKuwa3TTSi1xAGPGIVjTS49Ko8UQlJJBiV4P2PcWqQE0jRo7dcmujv_ucvq9x7K4bSwBp8nPmPbFic50IGVLYHcEyVUpGUe3y3FLXZwAd9DpNu4fne6g04FypJOy709D9j31fUme_BHw6QT4Evw0Zj-HWF44a0zbSEnchyM3-uT8r0zMw08JQtEwC8Ie-qyPBJK0p4jZlRBxDmQ5Y1jckOJ_LPwXG2ui4Q</recordid><startdate>20070610</startdate><enddate>20070610</enddate><creator>Shan, Bin</creator><creator>Cai, Yi-Zhong</creator><creator>Brooks, John D.</creator><creator>Corke, Harold</creator><general>Elsevier B.V</general><general>Elsevier</general><scope>FBQ</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QL</scope><scope>7T2</scope><scope>7T7</scope><scope>7U2</scope><scope>8FD</scope><scope>C1K</scope><scope>FR3</scope><scope>P64</scope></search><sort><creationdate>20070610</creationdate><title>The in vitro antibacterial activity of dietary spice and medicinal herb extracts</title><author>Shan, Bin ; Cai, Yi-Zhong ; Brooks, John D. ; Corke, Harold</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c526t-339cb851a63e94546252ed077fdc87b2ae35e8ecc332c31b5debb8e0050443f93</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2007</creationdate><topic>Anti-Bacterial Agents - pharmacology</topic><topic>Antibacterial activity</topic><topic>antibacterial properties</topic><topic>Antioxidant activity</topic><topic>antioxidants</topic><topic>Aroma and flavouring agent industries</topic><topic>Bacillus cereus</topic><topic>Bacillus cereus - drug effects</topic><topic>Bacillus cereus - growth & development</topic><topic>bacterial contamination</topic><topic>Biological and medical sciences</topic><topic>Consumer Product Safety</topic><topic>culture media</topic><topic>Escherichia coli</topic><topic>Escherichia coli - drug effects</topic><topic>Escherichia coli - growth & development</topic><topic>essential oils</topic><topic>Extracts</topic><topic>Food industries</topic><topic>Food microbiology</topic><topic>food pathogens</topic><topic>Foodborne Diseases - prevention & control</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>herbal medicines</topic><topic>Herbs</topic><topic>Humans</topic><topic>Listeria monocytogenes</topic><topic>Listeria monocytogenes - drug effects</topic><topic>Listeria monocytogenes - growth & development</topic><topic>medicinal plants</topic><topic>Microbial Sensitivity Tests</topic><topic>Phenolic compounds</topic><topic>Phenols - pharmacology</topic><topic>plant extracts</topic><topic>Plant Extracts - pharmacology</topic><topic>plant pigments</topic><topic>Plants, Medicinal - chemistry</topic><topic>Salmonella - drug effects</topic><topic>Salmonella - growth & development</topic><topic>Salmonella anatum</topic><topic>Salmonella enterica subsp. enterica serovar Anatum</topic><topic>Spices</topic><topic>Staphylococcus aureus</topic><topic>Staphylococcus aureus - drug effects</topic><topic>Staphylococcus aureus - growth & development</topic><topic>Staphylococcus aureus subsp. aureus</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Shan, Bin</creatorcontrib><creatorcontrib>Cai, Yi-Zhong</creatorcontrib><creatorcontrib>Brooks, John D.</creatorcontrib><creatorcontrib>Corke, Harold</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Health and Safety Science Abstracts (Full archive)</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Safety Science and Risk</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><jtitle>International journal of food microbiology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Shan, Bin</au><au>Cai, Yi-Zhong</au><au>Brooks, John D.</au><au>Corke, Harold</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>The in vitro antibacterial activity of dietary spice and medicinal herb extracts</atitle><jtitle>International journal of food microbiology</jtitle><addtitle>Int J Food Microbiol</addtitle><date>2007-06-10</date><risdate>2007</risdate><volume>117</volume><issue>1</issue><spage>112</spage><epage>119</epage><pages>112-119</pages><issn>0168-1605</issn><eissn>1879-3460</eissn><coden>IJFMDD</coden><abstract>The in vitro antibacterial activities of a total of 46 extracts from dietary spices and medicinal herbs were investigated by agar-well diffusion method against five foodborne bacteria (
Bacillus cereus,
Listeria monocytogenes,
Staphylococcus aureus,
Escherichia coli, and
Salmonella anatum). Their total phenolic contents were also evaluated. Many herb and spice extracts contained high levels of phenolics and exhibited antibacterial activity against foodborne pathogens. Gram-positive bacteria were generally more sensitive to the tested extracts than Gram-negative ones.
S. aureus was the most sensitive, while
E. coli was the most resistant. There were highly positive relationships (
R
2
=
0.73–0.93) between antibacterial activities and phenolic content of the tested extracts against each bacterium. This suggested that the antibacterial activity of the tested extracts was closely associated with their phenolic constituents.</abstract><cop>Amsterdam</cop><pub>Elsevier B.V</pub><pmid>17449125</pmid><doi>10.1016/j.ijfoodmicro.2007.03.003</doi><tpages>8</tpages></addata></record> |
| fulltext | fulltext |
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| ispartof | International journal of food microbiology, 2007-06, Vol.117 (1), p.112-119 |
| issn | 0168-1605 1879-3460 |
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| source | MEDLINE; Elsevier ScienceDirect Journals Complete |
| subjects | Anti-Bacterial Agents - pharmacology Antibacterial activity antibacterial properties Antioxidant activity antioxidants Aroma and flavouring agent industries Bacillus cereus Bacillus cereus - drug effects Bacillus cereus - growth & development bacterial contamination Biological and medical sciences Consumer Product Safety culture media Escherichia coli Escherichia coli - drug effects Escherichia coli - growth & development essential oils Extracts Food industries Food microbiology food pathogens Foodborne Diseases - prevention & control Fundamental and applied biological sciences. Psychology herbal medicines Herbs Humans Listeria monocytogenes Listeria monocytogenes - drug effects Listeria monocytogenes - growth & development medicinal plants Microbial Sensitivity Tests Phenolic compounds Phenols - pharmacology plant extracts Plant Extracts - pharmacology plant pigments Plants, Medicinal - chemistry Salmonella - drug effects Salmonella - growth & development Salmonella anatum Salmonella enterica subsp. enterica serovar Anatum Spices Staphylococcus aureus Staphylococcus aureus - drug effects Staphylococcus aureus - growth & development Staphylococcus aureus subsp. aureus |
| title | The in vitro antibacterial activity of dietary spice and medicinal herb extracts |
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