Chemical Composition and Antibacterial Activity of Essential Oils of Iranian Herbs Against Staphylococcus Aureus Isolated from Milk

Chemical composition and antibacterial activity of essential oils from three endemic plants including, Thymus daenensis Celak, Dracocephalum multicaule Montbr & Auch., Satureja bachtiarica Bunge and one native plant, Tanacetum polycephalum Schultz-Bip were determined. Volatile oils analyzed using gas chromatography and gas chromatography-mass spectrometry. The in-vitro antibacterial activity was performed by agar disc diffusion and micro-dilution assays. The results revealed distinct differences in the compounds depending on sample plant. Among the plant species screened, essential oils of S. bachtiarica and T. daenensis showed highest antibacterial activity against Staphylococcus aureus.     

Antibacterial Activities of the Extracts of Some Herbs Used in Turkish Herby Cheese Against Listeria Monocytogenes Serovars

In this study, antimicrobial activities of the four different extracts (in methanol, ethanol, n‐hexane and water) of some herbs including Allium vineale, Chaerophyllum macropodum , and Prangos ferulacea were investigated against Listeria monocytogenes serovars 1/2b, 4b, and 4ab. For many centuries, these herbs were used in food production in Turkey. While water extracts of all the plants did not show any antibacterial activity, the other extracts of these plants showed variable degrees of antibacterial activity against L. monocytogenes serovars tested. The extracts of Allium vineale showed higher antibacterial activity than the other plants. The methanol extracts of all the plants exhibited higher activity than the ethanol and n-hexane extracts. L. monocytogenes 4ab was the most sensitive serovar to extracts of these plants. The results indicated that the methanol and ethanol extracts of these plants displayed remarkable activity against L. monocytogenes serovars and therefore, they could be used as natural anti-Listeria monocytogenes additives in herby cheese.     

Chemical Characterization and Cytotoxic Activity of Blueberry Extracts (cv. Misty) Cultivated in Brazil

Vaccinium corymbosum (L.) varieties cultivation is relatively recent in Brazil, but its production has been intensified given its good adaptability to the Southern Brazil climate. Blueberries are a rich source of phenolic compounds and contain significant levels of anthocyanins, flavonols, chlorogenic acids, and procyanidins, which lead to different biological activities. Chemical identification of skin and whole hydroalcoholic blueberry extracts (ExtSB and ExtWB) revealed the presence of anthocyanins concentrated in the skin and others chemicals compounds as quercetin glycosides, proanthocyanins dimers, citric, and chlorogenic acid in the pulp. Selectivity for tumor cell lines (Hep‐2, HeLa, HT‐29) using ExtSB and ExtWB extracts was observed through MTT (3‐(4,5‐dimethylthiazol‐2‐yl)‐2,5‐diphenyltetrazolium bromide) assay after 24 h of treatment when compared to nontumor cells (MRC‐5). Morphological changes and late stages of apoptotic and necrosis process were seen in HT‐29 cell line after ExtWB treatment, compared to nontumor cell line MRC‐5. These results are in agreement with other studies that indicate the activity of compounds such as anthocyanins and other molecules found in Southern Highbush blueberry variety, attributed to promote beneficial effects on health that may respond as cytotoxic natural agent and contribute to cancer treatment.     

甘肃陇南大红袍花椒芳香油成分分析及其抑菌活性

目的:确定甘肃陇南大红袍花椒芳香油的化学成分及对于大肠杆菌、金黄色葡萄球菌、破伤风杆菌、荧光假单胞杆菌四种细菌的抑菌效果。方法:采用水蒸气蒸馏法提取陇南大红袍花椒芳香油,运用气相色谱-质谱联用(GC-MS)对其成分进行分析鉴定,并研究了陇南大红袍花椒芳香油的抑菌活性。结果:陇南大红袍花椒芳香油鉴定出50种化学成分,占总量的(92.49%),主要的化学成分包括D-柠檬烯(32.08%)、右旋香芹酮(20.02%)、石竹烯(12.26%)等;通过抑菌实验发现陇南大红袍花椒芳香油对于4种细菌均具有抑菌活性,其中对金黄色葡萄杆菌和荧光假单胞杆菌抑菌效果较好,最低抑菌浓度(MIC)和最低杀菌浓度(MBC)分别为2.5和5.0 mL/L、2.5和5.0 mL/L。结论:本文确定了甘肃省陇南大红袍花椒芳香油的化学成分,并得出了陇南大红袍花椒挥发油对于大肠杆菌、金黄色葡萄球菌、破伤风杆菌、荧光假单胞杆菌的MIC和MBC,为花椒的进一步应用奠定一定的理论基础。     

黑龙江栽培白花罗勒花精油成分及其抗菌活性

利用Clevenger法提取黑龙江栽培白花罗勒,从花中以0.527%平均产率获得精油。用GC-MS联机对精油进行成分分析,检测和解析鉴定出25个成分,β-芳樟醇为主要成分,占总精油相对含量的64.421%。以青霉素钠为对照,用滤纸片法测定白花罗勒花精油对大肠杆菌、白色葡萄球菌和枯草芽孢杆菌的抗菌活性。结果显示:白花罗勒花精油对大肠杆菌抗菌效果与3mg/mL的青霉素钠效果相近;对白色葡萄球菌抗菌效果与0.75mg/mL的青霉素钠效果相近;对枯草芽孢杆菌的抗菌效果低于0.1875mg/mL青霉素钠。白花罗勒花精油抗菌效果大小顺序为:大肠杆菌>白色葡萄球菌>枯草芽孢杆菌。     

Chemical Composition and Antidiabetic Activity of Essential Oils Obtained from Two Spices (Syzygium aromaticum and Cuminum cyminum)

The current aim was to evaluate antidiabetic potential of Syzygium aromaticum and Cuminum cyminum essential oils and their emulsions by alpha amylase inhibition assay. Antidiabetic activity of C. cyminum and S. aromaticum was examined in dose dependent mode (1 to 100 µg/mL). The maximum antidiabetic activity for S. aromaticum and C. cyminum essential oils was noted at the highest dose (100 µg/mL). Five emulsions (essential oil + surfactant [tween 80] + co-surfactant [ethanol] + water) of different concentrations for S. aromaticum (A1 to A5) and C. cyminum (B1 to B5) essential oils were formulated. Among different emulsions, A5 of S. aromaticum and B5 of C. cyminum essential oil exhibited a maximum antidiabetic activity with 95.30 and 83.09% inhibition of α-amylase, respectively. Moreover, the analysis of essential oils showed that eugenol (18.7%) and α-pinene (18.8%) were the major components of S. aromaticum and C. cyminum essential oils, respectively.     

黄鲫(Setipinna taty)蛋白酶解液的抑菌活性及稳定性研究

以黄鲫为原料测定其氨基酸组成,比较风味蛋白酶、胰蛋白酶、胃蛋白酶、碱性蛋白酶和木瓜蛋白酶水解黄鲫蛋白所得酶解液对大肠杆菌的抑菌作用,并对抑菌效果最强的蛋白酶酶解液进行抑菌稳定性研究。结果表明：黄鲫蛋白必需氨基酸含量丰富,其中胃蛋白酶的水解液对大肠杆菌抑菌作用强,相对分子质量主要分布在3000～1000;黄鲫胃蛋白酶酶解液对热稳定,酸性低pH值可增强其抑菌效果,可耐受胰蛋白酶和β-内酰胺酶处理,该酶解液有作为天然抗菌剂应用的前景。     

Characterization of Crude Esterase Activity from Two Plants Used in Cheese Making: Cynara cardunculus L. and Ficus carica L.

For centuries, extracts of Cynara cardunculus and the latex of Ficus carica have been used in cheesemaking, thanks to their proteases that clot milk casein. Since esterase activity is important to release odorous compounds in cheese, in this study we characterized the esterase activity of an extract of Cynara cardunculus and the latex of Ficus carica. The results, obtained by titration, spectrophotometric techniques, zymograms, and tests on agar plates, show the presence of esterase activity in the samples tested, with affinity towards the esters of short chain fatty acids, such as acetic, propionic, and butyric acid. In conclusion, this study provides a background information on esterases of two plants used in cheesemaking and represents a starting point for further investigations of their applications, not only in dairying but also in other industries involved in the processing and transformation of lipids.     

柠檬草精油对副溶血性弧菌的抑菌活性及机制

目的:探究柠檬草精油(LG-EO)对副溶血性弧菌的抑菌活性和机理。方法:通过测定LG-EO对副溶血性弧菌的最低抑制浓度(MIC)、时间-杀灭分析、上清液中AKP活性、电导率和蛋白质泄漏量、细胞形态、膜电位、呼吸链脱氢酶活力及胞内DNA的含量和结构等,研究LG-EO对副溶血性弧菌的抑菌活性和机制。结果:LG-EO对副溶血性弧菌的MIC范围80~120 μg/mL,在80~280 μg/mL处理浓度范围,其杀灭效果随浓度和时间的增加而提高,240 μg/mL LG-EO处理10 min即可灭活全部副溶血弧菌。与高于MIC的LG-EO共培养,副溶血弧菌细胞壁、膜的完整性被破坏,导致上清液中AKP活性、蛋白质含量和电导率上升,细胞边界模糊和内容物流失。菌体细胞膜电位、呼吸链脱氢酶和ATP酶活性等显著降低。基因组DNA的核酸电泳和紫外吸收光谱提示,DNA在LG-EO作用下流失严重并与主要成分柠檬醛发生互作。结论:柠檬草精油对副溶血性弧菌有较强的抑菌作用,LG-EO通过破坏细胞壁、膜构造,干扰细胞能量代谢,造成DNA流失或变性等快速杀灭副溶血性弧菌。本研究为探明LG-EO的抑制致病性弧菌机理奠定良好的基础,在水产品加工业中具有广泛的应用潜力。     

中华圆田螺抗菌肽抑菌效果、理化性质及抑癌活性测定

抗菌肽是一类免疫效应因子,它在生物机体的先天免疫系统中起到重要的作用,具有广谱抗菌、抗寄生虫、抗病毒、抗癌、抗氧化等多种生物学活性,尤其是其对某些癌细胞具有高毒性,对正常细胞低毒性的特性引起了研究者们广泛关注。以中华圆田螺作为研究对象,初步提取抗菌肽,测定其抗菌效果、理化特性和抑癌活性。结果表明：粗提液抑菌效果明显;其抑菌活性随着处理温度的升高,处理时间的延长呈现逐步降低的趋势,但仍表现出较好热稳定性;在弱酸性(pH值4~6)条件下,随着酸性的降低抑菌活性呈现增加的趋势,在中性和碱性(pH值7~12)条件下,随着碱性的增加抑菌活性不断降低;随着冻融次数的增加,抑菌活性略有变化;粗提液对A549细胞的增殖表现出抑制作用。     

河南产白蒿精油的化学成分分析及抑菌活性研究

为寻找新型、有效、安全的抗菌药物,采用水蒸气蒸馏法从中国河南产白蒿植物中提取精油,采用红外光谱和气相色谱-质谱联用技术对精油成分进行分析。结果表明,共鉴定出26种成分,占精油总含量的85.05%。主要成分有氧化石竹烯(15.24%)、镰叶芹醇(14.34%)、大根香叶三烯-1-醇(8.90%)、桉油烯醇(6.61%)、棕榈酸(5.72%)、α-毕橙茄醇(5.19%)等。采用滤纸片法对白蒿精油的抑菌活性进行测定,平板涂布法测定其最低抑菌浓度。该精油对4种受试细菌的抗性差异显著,其中对枯草芽孢杆菌抑制活性最强,而对蜡样芽孢杆菌的抑制活性较弱。精油对枯草芽孢杆菌、四联球菌、大肠杆菌、蜡样芽孢杆菌的最低抑制浓度(minimum inhibitory concentration,MIC)分别为2.5、5、5、10μL/mL。因此,白蒿精油可作为一种潜在的天然抗菌剂。     

青花椒精油抑制蜡样芽孢杆菌的活性与机理

青花椒精油是一种兼具药用和调味功能的天然精油,已报道具有良好的抑菌活性,应用前景广泛。然而,其抑菌机制却鲜有报道,本研究以蜡样芽孢杆菌（Bacillus cereus）为研究对象,从理化、形态学和代谢水平解析青花椒精油的抑菌机制。结果表明,青花椒精油中包含多种已经报道的抑菌活性成分,其对蜡样芽孢杆菌的最小抑菌质量浓度（minimum inhibitory concentration,MIC）和最小杀菌质量浓度（minimum bactericidal concentration,MBC）分别为2.0、4.0 mg/mL。青花椒精油能破坏蜡样芽孢杆菌的细胞壁和细胞膜,导致细胞质渗漏。在亚抑菌质量浓度（0.5 MIC）下的青花椒精油能够诱导蜡样芽孢杆菌在代谢水平上的显著变化。生物信息学分析表明,青花椒精油对蜡样芽孢杆菌造成了细胞膜损伤、能量代谢障碍、氨基酸代谢紊乱等多方面的影响。本实验对青花椒精油抑制蜡样芽孢杆菌的机制进行探讨,有助于青花椒精油在食品安全领域的开发和应用。     

大果山楂酒发酵过程中抗氧化活性和香气成分分析

该文围绕大果山楂酒的开发,通过分析不同发酵时段样品的总酚含量、自由基清除能力,并采用顶空固相微萃取(head-space solid-phase micro extraction,HS-SPME)结合气相色谱-质谱联用(gas chromatography-mass spectrometry,GC-MS)对不同发酵时段...     

不同取代度水溶性羧甲基茯苓多糖的制备、结构表征及体外抑菌活性

为提高茯苓多糖的水溶性和提高其生物活性,以一氯乙酸为羧甲基化试剂合成羧甲基茯苓多糖(carboxymethylated pachymaran,CMP),并对不同取代度水溶性CMP进行结构表征及体外抑菌活性分析。结果表明:羧甲基化反应的最佳条件为反应温度65℃、反应时间4 h、反应溶剂乙醇体积分数80%、反应物茯苓多糖-氢氧化钠-一氯乙酸物质的量比为1∶3.5∶1.75,此条件下,CMP的平均取代度为0.724;通过调控反应条件可制备出不同取代度的CMP,取代度范围为0.350～0.728;红外光谱分析结果表明茯苓多糖衍生化成功;高效凝胶渗透色谱法测定取代度越高,分子质量越小;取代度越高的CMP Zeta电位绝对值越大,粒径先增大后减小,中性糖含量越低,热稳定性先增大后减小;核磁共振光谱分析结果表明羧甲基衍生化反应主要发生在C6位的羟基上;扫描电镜显示取代度越高,空间结构越紧密,裂解情况越严重。体外实验发现,CMP对食源性致病菌的抑制能力随取代度的增加而增强,对革兰氏阳性菌的抑制能力强于革兰氏阴性菌。     

Comparison of Chemical Composition, Antioxidant and Antimicrobial Activity of Lavender (Lavandula angustifolia L.) Essential Oils Extracted by Supercritical CO2, Hexane and Hydrodistillation

The effects of three different extraction methods, namely hydrodistillation, supercritical CO₂ extraction (SCE) and hexane extraction on the yield, chemical composition and antimicrobial and antioxidant activities of lavender essential oil were investigated in this study. SCE produced a yield of 6.7 % (dry weight), which was comparable to that of solvent extraction (7.6 %), but significantly higher than that of hydrodistillation (4.6 %). The chemical composition of the oils showed considerable variations among the extraction methods, with linalool, linalyl acetate, camphor and borneol making up approximately 80 % of identified components in all extracts. Hexane extraction produced oils with the presence of waxes, colour pigments and albuminious materials with semi-solid consistency, while hydrodistillation extracts showed signs of thermal degradation. The SCE extracts had an aroma with the closest resemblance to the starting material, showing negligible thermal degradation, and exhibited significantly higher antioxidant activity than the hydrodistillation and hexane extracts. Oils produced by SCE and hydrodistillation had antimicrobial activities higher than hexane extracts. The results of this study demonstrate that SCE is a promising process for the extraction of lavender essential oil.     

超滤法制备高抗菌抗氧化活性带鱼蛋白亚铁螯合肽(Fe-HPH)的工艺研究

为了获得高抗菌、抗氧化活性的带鱼蛋白亚铁螯合肽(Fe-HPH),采用透过分子质量分别为10,5,3,1ku的超滤膜对带鱼蛋白酶解液亚铁螯合物进行分级分离,比较各级分及未分级带鱼蛋白亚铁螯合肽的肽含量及抗菌抗氧化活性;采用正交试验对最佳膜分离条件进行优化。试验结果显示:经透过分子质量3ku的膜超滤的肽液的抗菌、抗氧化活性最高,其最佳膜分离条件是:螯合肽质量分数30%,pH6.5,温度35℃,此时带鱼蛋白酶解液亚铁螯合物超滤液的DPPH自由基清除活性为81.2%(2mg/mL),对金黄色葡萄球菌的抑制率为91.3%。透过分子质量为3ku的超滤膜为分离高抗菌、抗氧化活性的带鱼蛋白亚铁螯合肽的最佳超滤膜。     

巨大口蘑挥发油化学成分及抑菌作用的研究

利用水蒸气蒸馏法提取巨大口蘑(Macrocybe gigantean(Massee))的挥发油,应用气相色谱-质谱联用系统对其挥发油的化学成分进行了初步研究。以HP-1柱分离出32个峰,用质谱法鉴定出25个成分,主要有烷烃(31.74%)、酯类(19.01%)、醇类(4.86%)、脂肪酸类(1.77%)和烯烃等。用其挥发油进行抑菌试验,结果表明:用0.5mg/mL、1mg/mL、2mg/mL巨大口蘑挥发油处理大肠杆菌(Escherichia coli)、枯草芽孢杆菌(Bacillus subtilis)、苏云金芽孢杆菌(Bacillus thuringiensis)、沙门氏菌(Salmonella)、金黄色葡萄球菌(staphylococcus aureus),均有较强的抑制作用,与对照相比差异显著;三种浓度的挥发油对上述五种受试菌的抑制作用强弱顺序为:大肠杆菌>枯草芽孢杆菌>苏云金芽孢杆菌>沙门氏菌>金黄色葡萄球菌。     

Jabuticaba (Myrciaria cauliflora) Seeds: Chemical Characterization and Extraction of Antioxidant and Antimicrobial Compounds

This study was aimed to assess the effect of time and temperature on the extraction of antioxidant compounds from jabuticaba seeds (Myrciaria cauliflora cv. Sabará), to optimize the solvent proportion (water, ethyl alcohol, and propanone), and to characterize the extract according to the chemical composition, antioxidant, and antimicrobial properties. Proximal composition, total phenolic content (TPC), antioxidant, and antimicrobial activities were analyzed. The optimized solvent ratio of 60% water and 40% propanone provided a mean TPC of 8.65 g GAE/100 g seeds and the antioxidant activity toward 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) was 82.79% ± 0.50%. Time and temperature parameters did not influence the yield of TPC. The gross seed extract was partially purified and both exhibited a high antioxidant activity and antimicrobial potential toward Gram‐positive and Gram‐negative bacteria. The purified jabuticaba seed lyophilized extract contained a higher (P < 0.05) TPC, o‐diphenols, flavonols, and antioxidant activity measured by the DPPH assay and total reducing capacity as compared to the gross lyophilized extract. Electrospray ionization coupled with tandem mass spectrometry (ESI‐MS/MS) data showed the presence of ellagitannins and ellagic acid in the extracts, which are probably the responsible for the antimicrobial and antioxidant activities.