迷迭香精油纳米乳对重要食源性致病菌的抗菌作用

H. Hassanzadazar, Samira Yousefizadeh, A. Ghafari, Mehdi Fathollahi, Majid Aminzare
{"title":"迷迭香精油纳米乳对重要食源性致病菌的抗菌作用","authors":"H. Hassanzadazar, Samira Yousefizadeh, A. Ghafari, Mehdi Fathollahi, Majid Aminzare","doi":"10.29252/jhehp.5.2.6","DOIUrl":null,"url":null,"abstract":"Background: The purpose of this study was to determine the effect of rosemary essential oil (REO) nanoemulsion against some important food borne pathogens. <br><br>Methods: Antibacterial effects of REO and REO nanoemulsion were determined using Agar disc diffusion, Broth microdilution and Steam phase diffusion methods against Staphylococcus aureus, Escherichia coli, Pseudomonas aeruginosa, Shewanella SP, Listeria monocytogenes and Salmonella enteritidis.<br><br>Results: Antibacterial effect of REO and REO nanoemulsion was increased with concentration enhancing of REO. There was no significant antibacterial activity in the effectiveness of nanoemulsion on the studied bacteria in comparison with REO in both disk diffusion and steam phase diffusion methods. MIC and MBC analysis of REO and prepared REO nanoemulsion showed that REO and its nanoemulsion have inhibited all studied bacteria. REO showed better inhibitory effects. REO and nanoemulsion of rosemary essential oil have the greatest effect on Shewanella SP., L. monocytogenes, S. aureus, S.enteritidis, E. coli and P. aeruginosa, respectively.<br><br>Conclusion: In total, it can be said that REO and its nanoemulsion are desirable to inhibit the growth of food borne pathogens and can be a good choice as antimicrobial agents in food industry to enhance safety and extend foods’ shelf life.","PeriodicalId":11894,"journal":{"name":"EngRN: Biomaterials (Topic)","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"2019-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"14","resultStr":"{\"title\":\"Antimicrobial Effects of the Nanoemulsion of Rosemary Essential Oil Against Important Foodborne Pathogens\",\"authors\":\"H. Hassanzadazar, Samira Yousefizadeh, A. Ghafari, Mehdi Fathollahi, Majid Aminzare\",\"doi\":\"10.29252/jhehp.5.2.6\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Background: The purpose of this study was to determine the effect of rosemary essential oil (REO) nanoemulsion against some important food borne pathogens. <br><br>Methods: Antibacterial effects of REO and REO nanoemulsion were determined using Agar disc diffusion, Broth microdilution and Steam phase diffusion methods against Staphylococcus aureus, Escherichia coli, Pseudomonas aeruginosa, Shewanella SP, Listeria monocytogenes and Salmonella enteritidis.<br><br>Results: Antibacterial effect of REO and REO nanoemulsion was increased with concentration enhancing of REO. There was no significant antibacterial activity in the effectiveness of nanoemulsion on the studied bacteria in comparison with REO in both disk diffusion and steam phase diffusion methods. MIC and MBC analysis of REO and prepared REO nanoemulsion showed that REO and its nanoemulsion have inhibited all studied bacteria. REO showed better inhibitory effects. REO and nanoemulsion of rosemary essential oil have the greatest effect on Shewanella SP., L. monocytogenes, S. aureus, S.enteritidis, E. coli and P. aeruginosa, respectively.<br><br>Conclusion: In total, it can be said that REO and its nanoemulsion are desirable to inhibit the growth of food borne pathogens and can be a good choice as antimicrobial agents in food industry to enhance safety and extend foods’ shelf life.\",\"PeriodicalId\":11894,\"journal\":{\"name\":\"EngRN: Biomaterials (Topic)\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2019-06-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"14\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"EngRN: Biomaterials (Topic)\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.29252/jhehp.5.2.6\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"EngRN: Biomaterials (Topic)","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.29252/jhehp.5.2.6","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 14

摘要

背景:研究迷迭香精油(REO)纳米乳对几种重要食源性致病菌的抑制作用。方法:采用琼脂盘扩散法、微肉汤稀释法和蒸汽相扩散法测定REO和REO纳米乳对金黄色葡萄球菌、大肠杆菌、铜绿假单胞菌、希瓦氏菌、单核增生李斯特菌和肠炎沙门氏菌的抑菌效果。结果:REO纳米乳和REO纳米乳的抑菌效果均随REO浓度的增加而增强。与REO相比,纳米乳在圆盘扩散和蒸汽相扩散两种方法下对所研究细菌的抑菌活性均不显著。对REO及其制备的REO纳米乳的MIC和MBC分析表明,REO及其纳米乳对所研究的细菌均有抑制作用。REO表现出较好的抑制作用。REO和迷迭香精油纳米乳分别对希瓦氏菌、单核增生乳杆菌、金黄色葡萄球菌、肠炎沙门氏菌、大肠杆菌和铜绿假单胞菌的抑制作用最大。结论:综上所述,REO及其纳米乳具有良好的抑制食源性致病菌生长的作用,可作为食品工业中提高食品安全性、延长食品保质期的抗微生物剂。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Antimicrobial Effects of the Nanoemulsion of Rosemary Essential Oil Against Important Foodborne Pathogens
Background: The purpose of this study was to determine the effect of rosemary essential oil (REO) nanoemulsion against some important food borne pathogens.

Methods: Antibacterial effects of REO and REO nanoemulsion were determined using Agar disc diffusion, Broth microdilution and Steam phase diffusion methods against Staphylococcus aureus, Escherichia coli, Pseudomonas aeruginosa, Shewanella SP, Listeria monocytogenes and Salmonella enteritidis.

Results: Antibacterial effect of REO and REO nanoemulsion was increased with concentration enhancing of REO. There was no significant antibacterial activity in the effectiveness of nanoemulsion on the studied bacteria in comparison with REO in both disk diffusion and steam phase diffusion methods. MIC and MBC analysis of REO and prepared REO nanoemulsion showed that REO and its nanoemulsion have inhibited all studied bacteria. REO showed better inhibitory effects. REO and nanoemulsion of rosemary essential oil have the greatest effect on Shewanella SP., L. monocytogenes, S. aureus, S.enteritidis, E. coli and P. aeruginosa, respectively.

Conclusion: In total, it can be said that REO and its nanoemulsion are desirable to inhibit the growth of food borne pathogens and can be a good choice as antimicrobial agents in food industry to enhance safety and extend foods’ shelf life.
求助全文
通过发布文献求助,成功后即可免费获取论文全文。 去求助
来源期刊
自引率
0.00%
发文量
0
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
确定
请完成安全验证×
copy
已复制链接
快去分享给好友吧!
我知道了
右上角分享
点击右上角分享
0
联系我们:info@booksci.cn Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术官方微信