INRS Armand-Frappier, Health and Biotechnology Centre, Research Laboratories in Sciences Applied to Food, Canadian Irradiation Centre, Institut des Nutraceutiques et des Aliments Fonctionnels (INAF), 531, Boulevard des Prairies, Laval, Québec, H7V 1B, Canada.
Department of Food Science and Agricultural Chemistry, Macdonald Campus, McGill University, 21111 Lakeshore, Sainte Anne de Bellevue, Quebec, H9X 3V9, Canada.
Microb Pathog. 2020 Oct;147:104212. doi: 10.1016/j.micpath.2020.104212. Epub 2020 Apr 25.
Using disk diffusion assay and broth microdilution, we evaluated the antimicrobial activity of 38 commercially available essential oils (EOs) against 24 food pathogens and spoilers. These including E. coli O157: H7 (3 types), Listeria (3 types), Bacillus (2 types), Salmonella enterica (2 types), Staphylococcus aureus (3 types), Clostridium tyrobutiricum, Pseudomonas aeruginosa, Brochotrix thermosphacta, Campylobacter jejuni, Carnobacterium divergens, Aspergillus (2 types), and Penicillium (4 types). Correlation between EOs' chemical composition and antimicrobial properties was studied using R software. Moreover, statistical models representing the relationship were generated using Design Expert®. The predictive models identified the chemical attributes of EOs that drive their antimicrobial properties while providing an understanding of their interactions. Thyme (Aldrich, Novotaste), cinnamon (Aliksir, BSA), garlic (Novotaste), Mexican garlic blend N & A (Novotaste), and oregano (BSA) were the strongest antimicrobial. The most sensitive pathogens were P. solitum (MIC of 19.53 ppm) and L. monocytogenes (MIC of 39 ppm). The correlation analysis showed that phenols and aldehydes had the strongest positive effects on the antimicrobial properties followed by the sulfur containing compounds and the esters; while the effects of monoterpenes and ketones were negative. Different sensitivity of food pathogens to chemical families was observed. For instance, phenols and aldehydes exhibited a linear inhibitory effect on L. monocytogenes (LM1045, MIC), while sesquiterpene and ester showed a significant effect on S. aureus (ATCC 6538, MIC). The developed predictive models are expected to predict the antimicrobial properties based on the chemical families of essential oils.
采用琼脂扩散法和肉汤微量稀释法，我们评估了 38 种市售精油（EOs）对 24 种食源性病原体和腐败菌的抗菌活性。这些病原体包括 E. coli O157：H7（3 种）、李斯特菌（3 种）、芽孢杆菌（2 种）、肠炎沙门氏菌（2 种）、金黄色葡萄球菌（3 种）、酪丁酸梭菌、铜绿假单胞菌、布氏肉汤杆菌、空肠弯曲菌、迟钝爱德华氏菌、aspergillus（2 种）和青霉（4 种）。使用 R 软件研究了 EOs 化学成分与抗菌性能之间的相关性。此外，还使用 Design Expert®生成了代表这种关系的统计模型。预测模型确定了驱动 EOs 抗菌性能的化学特性，同时提供了对其相互作用的理解。牛至（Aldrich，Novotaste）、肉桂（Aliksir，BSA）、大蒜（Novotaste）、墨西哥大蒜混合 N&A（Novotaste）和牛至（BSA）具有最强的抗菌作用。最敏感的病原体是 P. solitum（MIC 为 19.53 ppm）和 L. monocytogenes（MIC 为 39 ppm）。相关性分析表明，酚类和醛类对抗菌性能的影响最强，其次是含硫化合物和酯类；而单萜类和酮类的影响则为负。观察到食源性病原体对化学家族的敏感性不同。例如，酚类和醛类对单核细胞增生李斯特菌（LM1045，MIC）表现出线性抑制作用，而倍半萜烯和酯类对金黄色葡萄球菌（ATCC 6538，MIC）有显著影响。所开发的预测模型有望根据精油的化学家族预测其抗菌性能。
