Department of Biological and Biochemical Sciences, Faculty of Chemical Technology, University of Pardubice, Studentská 573, 532 10 Pardubice, Czech Republic.
Department of Analytical Chemistry, Faculty of Chemical Technology, University of Pardubice, Studentská 573, 532 10 Pardubice, Czech Republic.
Molecules. 2022 Jul 14;27(14):4509. doi: 10.3390/molecules27144509.
Extra-virgin olive oils contain many bioactive substances that are phenolic compounds. The survival of -like strains in non-buffered (WEOO) and buffered (BEOO) extracts of olive oils were studied. Time kill curves of different strains were measured in the environment of olive oil extracts of different grades. The activity of the extracts was also monitored for biofilm formation using the Christensen method. In vitro results revealed that extra-virgin olive oil extracts exhibited the strongest antimicrobial effects, especially non-buffered extracts, which exhibited strain inhibition after only 5 min of exposure. The weakest inhibitory effects were observed for olive oil extracts. A decrease in biofilm formation was observed in the environment of higher WEOO concentrations, although at lower concentrations of extracts, increased biofilm formation occurred due to stress conditions. The dialdehydic forms of oleuropein derivatives, hydroxytyrosol, and tyrosol were the main compounds detected by HPLC-CoulArray. The results indicate that not all olive oils had a similar bactericidal effect, and that bioactivity primarily depended on the content of certain phenolic compounds.
特级初榨橄榄油含有许多生物活性物质，这些物质是酚类化合物。研究了 - 样菌株在橄榄油非缓冲（WEOO）和缓冲（BEOO）提取物中的存活情况。在不同等级橄榄油提取物的环境中测量了不同菌株的时间杀伤曲线。还使用 Christensen 方法监测提取物对生物膜形成的活性。体外结果表明，特级初榨橄榄油提取物表现出最强的抗菌作用，特别是非缓冲提取物，仅暴露 5 分钟后就表现出对菌株的抑制作用。橄榄油提取物的抑制作用最弱。在更高浓度的 WEOO 环境中观察到生物膜形成减少，尽管在较低浓度的提取物中，由于应激条件，生物膜形成增加。通过 HPLC-CoulArray 检测到橄榄苦苷衍生物、羟基酪醇和酪醇的二醛形式是主要化合物。结果表明，并非所有橄榄油都具有相似的杀菌作用，生物活性主要取决于某些酚类化合物的含量。
