聚酸盐80对 Oregano 和 Thyme 的抗菌活性的影响
Marta Carvalho1, Joana Barbosa1, Marcelo Belchior Rosendo da Silva1
1Universidade Católica Portuguesa, CBQF-Centro de Biotecnologia e Química Fina-Laboratório Associado, Escola Superior de Biotecnologia, Rua de Diogo Botelho 1327, 4169-005 Porto, Portugal.
Molecules (Basel, Switzerland)
|January 11, 2025
概括
聚酸盐80在实验室测试中降低了精油 (EO) 的抗微生物有效性,需要更高的度来抑制. 这影响了我们如何评估食品和药物的EO.
科学领域:
- 微生物学 微生物学
- 食品科学 食品科学 食品科学
- 自然产品 化学 化学
背景情况:
- 植物衍生精油 (EO) 显示出抗菌性质.
- 标准化用于EO的抗微生物检测方法具有挑战性.
- 像80聚酸盐这样的表面活性剂用于在水溶液中乳化EO.
研究的目的:
- 调查聚酸盐80对香油和西红枣精油抗菌活性的影响.
- 评估聚酸盐80对最小抑制度 (MIC) 测定的影响.
- 了解乳化剂如何影响在抗菌检测中解释EO疗效.
主要方法:
- 橄花和西红EO的抗菌活性对40种微生物进行了测试.
- 磁盘扩散试验 (DDA) 用于定性评估.
- 用微稀释用于定量MIC的确定,有或没有聚酸盐 80.
主要成果:
- 两种EO都在DDA中显示出抗菌活性,无论80多酸盐存在.
- 当使用聚酸盐80时,MIC值显著更高,表明EO疗效降低.
- 聚酸盐80增强了溶液的均性,但降低了EO的明显抗菌功效.
结论:
- 在抗微生物测试中包括80多酸盐可能会导致低估精油功效.
- 乳化剂的选择极大地影响了对EO的抗微生物试验结果的解释.
- 这些发现与食品防腐,制药和其他依赖EO抗菌性质的行业的应用有关.
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