Palmeri Rosa, Parafati Lucia, Trippa Daniela, Siracusa Laura, Arena Elena, Restuccia Cristina, Fallico Biagio
Di3A, Dipartimento di Agricoltura, Alimentazione e Ambiente, University of Catania, via S. Sofia 100, 95123 Catania, Italy.
CNR-ICB, Consiglio Nazionale delle Ricerche-Istituto di Chimica Biomolecolare, via Paolo Gaifami 18, 95126 Catania, Italy.
Antioxidants (Basel). 2019 Jul 30;8(8):255. doi: 10.3390/antiox8080255.
An olive leaf extract (OLE) has been tested in vitro for its antibacterial activity and ability to inhibit α-glucosidase enzyme. OLE was also evaluated for its potential, when added to pasteurized milk, to preserve nutritional parameters and to limit microbial growth, thus prolonging shelf life. In vitro assays demonstrated a strong antibacterial efficacy of OLE mainly against and the capacity to inhibit α-glucosidase enzyme (IC) when used at 0.2 mg oleuropein/mL. The milk fortification with OLE at 3.6 mg of oleuropein/mL of milk reduced total mesophilic bacteria at undetectable level after 6 d (expiration date) and by 1 log CFU/mL after 10 d. Moreover, OLE addition at 1.44 and 3.6 mg of oleuropein/mL of milk significantly reduced fat and lactose losses up to 10 d. The results motivate the use of the OLE to make a new functional milk with an extended shelf life.
已对橄榄叶提取物（OLE）进行体外测试，以评估其抗菌活性和抑制α-葡萄糖苷酶的能力。还评估了OLE添加到巴氏杀菌牛奶中时，在保持营养参数和限制微生物生长方面的潜力，从而延长保质期。体外试验表明，OLE具有很强的抗菌功效，主要针对……，并且在以0.2mg橄榄苦苷/mL使用时具有抑制α-葡萄糖苷酶（IC）的能力。在牛奶中添加3.6mg橄榄苦苷/mL的OLE，6天后（到期日）总嗜温菌降至检测不到的水平，10天后降低了1 log CFU/mL。此外，在牛奶中添加1.44和3.6mg橄榄苦苷/mL的OLE，在长达10天的时间里显著减少了脂肪和乳糖的损失。这些结果促使人们使用OLE来生产保质期延长的新型功能性牛奶。
