Key Laboratory of Plant Resources and Beijing Botanical Garden, Institute of Botany, Chinese Academy of Sciences, Beijing 100093, PR China; University of Chinese Academy of Sciences, Beijing 100049, PR China.
College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, PR China.
Food Chem. 2022 Apr 16;374:131629. doi: 10.1016/j.foodchem.2021.131629. Epub 2021 Nov 19.
Numerous species of Origanum (Lamiaceae) have been widely used as spices to extend the shelf life of foods. Essential oils extracted from this genus have attracted much attention owing to their potential applications as bactericides. Here, we evaluated the chemical compositions of eight oregano essential oils (OEOs) using gas chromatography-mass spectrometry and assessed their antibacterial activities. The chemical compositions of OEOs were affected by the cultivar factor, and seven common compounds, including carvacrol, were identified among eight OEOs. Partial least squares discriminant analysis enabled the distinction of three groups among these OEOs, as characterized by the proportions of carvacrol, thymol, and sesquiterpenes. OEOs effectively inhibited Escherichia coli and Staphylococcus aureus with varying antibacterial activities. Spearman correlation network highlighted core antibacterial contributors in the chemical profiles of OEOs. Our results revealed that the bacteriostatic effects of OEOs could be explained by core compounds and their synergistic effects.
许多牛至属（唇形科）的物种被广泛用作香料，以延长食品的保质期。由于其作为杀菌剂的潜在应用，该属提取的精油引起了广泛关注。在这里，我们使用气相色谱-质谱联用技术评估了八种牛至精油（OEO）的化学成分，并评估了它们的抗菌活性。OEO 的化学成分受栽培品种因素的影响，在八种 OEO 中鉴定出了包括香芹酚在内的七种常见化合物。偏最小二乘判别分析能够区分这八种 OEO 分为三组，其特征是香芹酚、百里酚和倍半萜的比例不同。OEO 能有效抑制大肠杆菌和金黄色葡萄球菌，具有不同的抗菌活性。Spearman 相关网络突出了 OEO 化学成分中的核心抗菌贡献者。我们的结果表明，OEO 的抑菌作用可以用核心化合物及其协同作用来解释。
