CICS-UBI - Health Sciences Research Centre, University of Beira Interior, Avenida Infante D. Henrique, 6200-506 Covilhã, Portugal.
J Med Microbiol. 2011 Oct;60(Pt 10):1479-1486. doi: 10.1099/jmm.0.034157-0. Epub 2011 Aug 23.
The aim of this work was to study the antibacterial effect of coriander (Coriandrum sativum) essential oil against Gram-positive and Gram-negative bacteria. Antibacterial susceptibility was evaluated using classical microbiological techniques concomitantly with the use of flow cytometry for the evaluation of cellular physiology. Our results showed that coriander oil has an effective antimicrobial activity against all bacteria tested. Also, coriander oil exhibited bactericidal activity against almost all bacteria tested, with the exception of Bacillus cereus and Enterococcus faecalis. Propidium iodide incorporation and concomitant loss of all other cellular functions such as efflux activity, respiratory activity and membrane potential seem to suggest that the primary mechanism of action of coriander oil is membrane damage, which leads to cell death. The results obtained herein further encourage the use of coriander oil in antibacterial formulations due to the fact that coriander oil effectively kills pathogenic bacteria related to foodborne diseases and hospital infections.
本工作旨在研究芫荽（芫荽）精油对革兰氏阳性菌和革兰氏阴性菌的抗菌作用。抗菌敏感性评估采用经典微生物学技术，并结合流式细胞术评估细胞生理学。研究结果表明，芫荽油对所有测试的细菌均具有有效的抗菌活性。此外，芫荽油对几乎所有测试的细菌均表现出杀菌活性，除了蜡状芽孢杆菌和粪肠球菌。碘化丙啶的掺入以及所有其他细胞功能（如外排活性、呼吸活性和膜电位）的丧失似乎表明芫荽油的主要作用机制是膜损伤，导致细胞死亡。本文获得的结果进一步鼓励将芫荽油用于抗菌制剂，因为芫荽油可有效杀死与食源性疾病和医院感染有关的病原菌。
