黑胡椒、红胡椒和百里香提取物及精油对肠出血性大肠杆菌的抑制作用以及对金黄色葡萄球菌DNA酶活性的影响。
Inhibitory Effect of Black and Red Pepper and Thyme Extracts and Essential Oils on Enterohemorrhagic Escherichia coli and DNase Activity of Staphylococcus aureus.
作者信息
Zarringhalam Maryam, Zaringhalam Jalal, Shadnoush Mehdi, Safaeyan Firouzeh, Tekieh Elaheh
机构信息
Department of Microbiology, International Branch of Shahid Beheshti Medical University, Tehran, Iran.
出版信息
Iran J Pharm Res. 2013 Summer;12(3):363-9.
In this study, extracts and essential oils of Black and Red pepper and Thyme were tested for antibacterial activity against Escherichia coli O157: H7 and Staphylococcus aureus. Black and Red pepper and Thyme were provided from Iranian agricultural researches center. 2 g of each plant powder was added to 10 cc ethanol 96°. After 24 h, the crude extract was separated as an alcoholic extract and concentrated by distillation method. Plants were examined for determining their major component and essential oils were separated. Phytochemical analyses were done for detection of some effective substances in extracts. The antibacterial activity against Escherichia coli O157: H7 and Staphylococcus aureus was tested and the results showed that all extracts and essential oils were effective and essential oils were more active. The extracts and oils that showed antimicrobial activity were later tested to determine the Minimum Inhibitory Dilution (MID) for those bacteria. They were also effective on the inhibition of DNase activity. This study was indicated that extracts and essential oils of Black and Red pepper and Thyme can play a significant role in inhibition of Escherichia coli O157: H7 and Staphylococcus aureus.
在本研究中，对黑胡椒、红胡椒和百里香的提取物及精油针对大肠杆菌O157:H7和金黄色葡萄球菌的抗菌活性进行了测试。黑胡椒、红胡椒和百里香由伊朗农业研究中心提供。将2克每种植物粉末加入10毫升96°乙醇中。24小时后，粗提取物作为醇提取物分离出来，并通过蒸馏法浓缩。对植物进行检测以确定其主要成分，并分离出精油。进行了植物化学分析以检测提取物中的一些有效物质。测试了针对大肠杆菌O157:H7和金黄色葡萄球菌的抗菌活性，结果表明所有提取物和精油均有效，且精油活性更强。随后对显示出抗菌活性的提取物和油进行测试，以确定这些细菌的最低抑菌稀释度（MID）。它们对抑制DNase活性也有效。本研究表明，黑胡椒、红胡椒和百里香的提取物及精油在抑制大肠杆菌O157:H7和金黄色葡萄球菌方面可发挥重要作用。
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