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探索99种天然香料和香精原料对病原菌的抗菌特性:与抗生素的对比研究

Exploring the Antimicrobial Properties of 99 Natural Flavour and Fragrance Raw Materials against Pathogenic Bacteria: A Comparative Study with Antibiotics.

作者信息

Bacińska Zuzanna, Baberowska Kinga, Surowiak Alicja Karolina, Balcerzak Lucyna, Strub Daniel Jan

机构信息

Department of Chemical Biology and Bioimaging, Faculty of Chemistry, Wrocław University of Science and Technology, Wyb. Wyspiańskiego 27, 50-370 Wrocław, Poland.

Department of Engineering and Technology of Chemical Processes, Faculty of Chemistry, Wrocław University of Science and Technology, Wyb. Wyspiańskiego 27, 50-370 Wrocław, Poland.

出版信息

Plants (Basel). 2023 Nov 6;12(21):3777. doi: 10.3390/plants12213777.

DOI:10.3390/plants12213777
PMID:37960133
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC10648197/
Abstract

Currently, one of the most serious global problems is the increasing incidence of infectious diseases. This is closely related to the increase in antibiotic use, which has resulted in the development of multidrug resistance in microorganisms. Another problem is the numerous microbiological contaminations of cosmetic products, which can lead to dangerous bacterial infections in humans. Natural fragrance raw materials exhibit a wide spectrum of biological properties, including antimicrobial properties. Despite their prevalence and availability on the commercial market, there is little research into their effects on multidrug-resistant microorganisms. This study examines the inhibitory effect of natural substances on Gram-positive and Gram-negative bacteria. For this purpose, screening and appropriate assays were carried out to determine the minimum inhibitory concentration (MIC) value of individual substances, using the alamarBlue reagent. The lowest MIC values were observed for (black seed () expressed oil, MIC = 25 µg/mL), (fir balsam absolute, MIC = 12.5 µg/mL), and (cubeb oil and fir balsam absolute, MIC = 12.5 µg/mL). The most resistant Gram-negative species was , while was the most resistant Gram-positive species.

摘要

目前,最严重的全球问题之一是传染病发病率不断上升。这与抗生素使用的增加密切相关,抗生素使用增加导致微生物产生多重耐药性。另一个问题是化妆品的大量微生物污染,这可能导致人类感染危险的细菌。天然香料原料具有广泛的生物学特性,包括抗菌特性。尽管它们在商业市场上很普遍且容易获得,但对其对多重耐药微生物影响的研究却很少。本研究考察了天然物质对革兰氏阳性菌和革兰氏阴性菌的抑制作用。为此,使用alamarBlue试剂进行筛选和适当的测定,以确定各物质的最低抑菌浓度(MIC)值。观察到最低MIC值的是(黑种草()压榨油,MIC = 25 µg/mL)、(冷杉香脂净油,MIC = 12.5 µg/mL)以及(荜澄茄油和冷杉香脂净油,MIC = 12.5 µg/mL)。最具耐药性的革兰氏阴性菌是,而最具耐药性的革兰氏阳性菌是。

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