Instituto Federal de Educação, Ciência e Tecnologia Goiano, Rio Verde, GO, Brazil.
Departamento de Química, Faculdade de Filosofia, Ciências e Letras de Ribeirão Preto, Universidade de São Paulo, Ribeirão Preto, SP, Brazil.
Nat Prod Res. 2020 Aug;34(16):2378-2383. doi: 10.1080/14786419.2018.1536659. Epub 2018 Nov 30.
In Brazilian folk medicine, is used to treat inflammatory conditions and to hasten wound repair. This paper aims to investigate the chemical composition and the antibacterial effects of the essential oils (EOs) obtained from leaves and ripe and unripe fruits against a representative panel of oral pathogens. The GC-FID and GC-MS analysis revealed that the major components determined in essential oils were myrcene (59.0%), β-elemene (17.2%), limonene (12.9%), spathulenol (12.6%), α-cubebene (11.6%), germacrene D (10.6%), -nerolidol (9.8%), and α-cadinol (8.8%). The essential oils of the ripe and unripe fruits showed the strongest antibacterial activity against the anaerobic bacteria (MIC = 50 µg/mL). The leaf essential oil displayed very promising activity against (MIC = 50 µg/mL) and (MIC = 62.5 µg/mL). The antibacterial activity of EOs against oral pathogens is also described for the first time. [Formula: see text].
在巴西民间医学中， 被用于治疗炎症和加速伤口愈合。本文旨在研究从 叶子和成熟及未成熟果实中提取的精油（EOs）的化学成分和抗菌作用，以评估其对一组代表性口腔病原体的抑制效果。GC-FID 和 GC-MS 分析表明，在 精油的主要成分有：月桂烯（59.0%）、β-榄香烯（17.2%）、柠檬烯（12.9%）、匙叶桉油醇（12.6%）、α-古巴烯（11.6%）、大根香叶烯 D（10.6%）、β-榄香醇（9.8%）和α-雪松醇（8.8%）。成熟和未成熟果实的精油对厌氧细菌的抗菌活性最强（MIC = 50 μg/mL）。叶片精油对 （MIC = 50 μg/mL）和 （MIC = 62.5 μg/mL）显示出非常有前景的活性。这也是首次描述 EOs 对口腔病原体的抗菌作用。
