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Factors that interact with the antibacterial action of thyme essential oil and its active constituents
Year:
1994
Source of publication :
Journal of Applied Bacteriology
Authors :
Kanner, Joseph
;
.
Schved, Fernando
;
.
Weisslowicz, Hanna
;
.
Volume :
76
Co-Authors:
Juven, B.J., Institute of Technology and Storage of Agricultural Products, Agricultural Research Organization, Volcani Centre, Bet Dagan, Israel
Kanner, J., Institute of Technology and Storage of Agricultural Products, Agricultural Research Organization, Volcani Centre, Bet Dagan, Israel
Schved, F., Institute of Technology and Storage of Agricultural Products, Agricultural Research Organization, Volcani Centre, Bet Dagan, Israel
Weisslowicz, H., Institute of Technology and Storage of Agricultural Products, Agricultural Research Organization, Volcani Centre, Bet Dagan, Israel
Facilitators :
From page:
626
To page:
631
(
Total pages:
6
)
Abstract:
The viable counts of Salmonella typhimurium on nutrient agar (NA) decreased upon the addition of either the essential oil of thyme or its constituent thymol, especially under anaerobic conditions. Antagonistic effects of thymol against Staphylococcus aureus were also greater under anaerobic conditions. In contrast to the phenolic constituents of the oil, thymol and carvacrol, the chemically related terpenes p‐cymene and y‐terpinene had no antagonistic effects against Salm. typhimurium. The addition of Desferal to NA counteracted the antibacterial effects of both thyme oil and thymol. No support was obtained, however, for a possible role of iron in the oxygen‐related antibacterial action of the thyme oil and thymol or for the observed effect of Desferal. In the presence of thymol, the viable counts of Salm. typhimurium obtained on a minimal medium (MM) were lower than those obtained on NA. Addition of bovine serum albumin (BSA) neutralized the antibacterial action of thymol. It is suggested that the effects of BSA or Desferal are due to their ability to bind phenolic compounds through their amino and hydroxylamine groups, respectively, thus preventing complexation reactions between the oil phenolic constituents and bacterial membrane proteins. This hypothesis is supported by the marked decrease in the viable counts of Salm. typhimurium caused by either thyme oil or thymol when the pH of the medium was changed from 6.5 to 5.5 or the concentration of Tween 80 in the medium was reduced. Copyright © 1994, Wiley Blackwell. All rights reserved
Note:
Related Files :
deferoxamine mesylate
environmental factor
food preservation
Oils, Volatile
polysorbate 80
Staphylococcus aureus
terpenes
thyme oil
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More details
DOI :
10.1111/j.1365-2672.1994.tb01661.x
Article number:
Affiliations:
Database:
Scopus
Publication Type:
article
;
.
Language:
English
Editors' remarks:
ID:
32414
Last updated date:
02/03/2022 17:27
Creation date:
17/04/2018 01:09
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Scientific Publication
Factors that interact with the antibacterial action of thyme essential oil and its active constituents
76
Juven, B.J., Institute of Technology and Storage of Agricultural Products, Agricultural Research Organization, Volcani Centre, Bet Dagan, Israel
Kanner, J., Institute of Technology and Storage of Agricultural Products, Agricultural Research Organization, Volcani Centre, Bet Dagan, Israel
Schved, F., Institute of Technology and Storage of Agricultural Products, Agricultural Research Organization, Volcani Centre, Bet Dagan, Israel
Weisslowicz, H., Institute of Technology and Storage of Agricultural Products, Agricultural Research Organization, Volcani Centre, Bet Dagan, Israel
Factors that interact with the antibacterial action of thyme essential oil and its active constituents
The viable counts of Salmonella typhimurium on nutrient agar (NA) decreased upon the addition of either the essential oil of thyme or its constituent thymol, especially under anaerobic conditions. Antagonistic effects of thymol against Staphylococcus aureus were also greater under anaerobic conditions. In contrast to the phenolic constituents of the oil, thymol and carvacrol, the chemically related terpenes p‐cymene and y‐terpinene had no antagonistic effects against Salm. typhimurium. The addition of Desferal to NA counteracted the antibacterial effects of both thyme oil and thymol. No support was obtained, however, for a possible role of iron in the oxygen‐related antibacterial action of the thyme oil and thymol or for the observed effect of Desferal. In the presence of thymol, the viable counts of Salm. typhimurium obtained on a minimal medium (MM) were lower than those obtained on NA. Addition of bovine serum albumin (BSA) neutralized the antibacterial action of thymol. It is suggested that the effects of BSA or Desferal are due to their ability to bind phenolic compounds through their amino and hydroxylamine groups, respectively, thus preventing complexation reactions between the oil phenolic constituents and bacterial membrane proteins. This hypothesis is supported by the marked decrease in the viable counts of Salm. typhimurium caused by either thyme oil or thymol when the pH of the medium was changed from 6.5 to 5.5 or the concentration of Tween 80 in the medium was reduced. Copyright © 1994, Wiley Blackwell. All rights reserved
Scientific Publication
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