Laboratory of Natural Products, Department of Biology, Faculty of Sciences, Abou Bekr Belkaïd University, B.P. 119, Tlemcen 13000, Algeria.
Food Chem. 2013 Nov 1;141(1):253-8. doi: 10.1016/j.foodchem.2013.03.007. Epub 2013 Mar 14.
Antimicrobial properties of plants essential oils have been investigated in order to suggest them as potential tools to overcome the microbial drug resistance and the increasing incidence of food borne diseases problems. The aim of this research is to study the antibacterial and antifungal effects of four traditional plants essential oils, Ruta angustifolia, Ruta chalepensis, Ruta graveolens and Ruta tuberculata, against standard bacterial and fungal strains. The chemical compounds of the oils were examined by GC/MS. Results revealed a powerful antifungal activity against filamentous fungi. Aspergillus fumigatus and Cladosporium herbarum are the most sensitive strains to these oils with MIC values less than 3.5 μg ml(-1) for certain oils, reaching 7.8 μg ml(-1) for other. GC/MS essay exhibited ketones as the most abundant constituent of these oils except for R. tuberculata essential oil which has a completely different composition, monoterpenes alcohols being the most abundant. These compositions explain their potential antifungal activity.
为了寻找克服微生物耐药性和日益增多的食源性疾病问题的潜在方法，人们研究了植物精油的抗菌特性。本研究旨在研究四种传统植物精油（狭叶山鸡椒、山鸡椒、黄樟和山苍子）对标准细菌和真菌菌株的抗菌和抗真菌作用。通过 GC/MS 检查了油的化学成分。结果表明，这些油对丝状真菌具有很强的抗真菌活性。烟曲霉和枝孢霉是对这些油最敏感的菌株，某些油的 MIC 值小于 3.5μg/ml，而其他油的 MIC 值达到 7.8μg/ml。GC/MS 分析表明，除了山苍子精油外，这些油的主要成分都是酮，而山苍子精油的成分则完全不同，主要成分为单萜醇。这些成分解释了它们潜在的抗真菌活性。
