Al-Zoreky N S
Department of Food Science & Nutrition, College of Agricultural and Food Sciences, P.O. Box 420, King Faisal University, Al-Ahsa 31982, Saudi Arabia.
Int J Food Microbiol. 2009 Sep 15;134(3):244-8. doi: 10.1016/j.ijfoodmicro.2009.07.002. Epub 2009 Jul 12.
Food-borne diseases such as listeriosis and diseases caused by the emergence of multi-drug resistant pathogens (e.g. Staphylococcus aureus) are globally recognized as environmental hazards to the food supply and human health. Natural inhibitors for pathogenic microorganisms have been explored in many plants. The antimicrobial activity against some food-borne pathogens by various extracts from pomegranate fruit peels was evaluated using both in vitro (agar diffusion) and in situ (food) methods. The 80% methanolic extract of peels (WME) was a potent inhibitor for Listeria monocytogenes, S. aureus, Escherichia coli and Yersinia enterocolitica. The minimum inhibitory concentration (MIC) of WME against Salmonella enteritidis was the highest (4 mg/ml). WME afforded >1 log(10) reduction of L. monocytogenes in food (fish) during storage at 4 degrees C. Phytochemical analyses revealed the presence of active inhibitors in peels, including phenolics and flavonoids. The activity of WME was related to its higher content (262.5 mg/g) of total phenolics.
食源性疾病，如李斯特菌病以及由多重耐药病原体（如金黄色葡萄球菌）出现所引发的疾病，在全球范围内被公认为是对食品供应和人类健康的环境危害。许多植物中都已探索出针对致病微生物的天然抑制剂。利用体外（琼脂扩散法）和原位（食品）方法，评估了石榴果皮的各种提取物对一些食源性病原体的抗菌活性。果皮的80%甲醇提取物（WME）对单核细胞增生李斯特菌、金黄色葡萄球菌、大肠杆菌和小肠结肠炎耶尔森菌具有强效抑制作用。WME对肠炎沙门氏菌的最低抑菌浓度（MIC）最高（4毫克/毫升）。在4℃储存期间，WME使食品（鱼）中的单核细胞增生李斯特菌数量减少了超过1个对数（10）。植物化学分析表明果皮中存在活性抑制剂，包括酚类和黄酮类。WME的活性与其较高的总酚含量（262.5毫克/克）有关。
