Al-Mohammadi Abdul-Raouf, Abdel-Shafi Seham, Moustafa Ahmed H, Fouad Nehal, Enan Gamal, Ibrahim Rehab A
Department of Sciences, King Khalid Military Academy, Riyadh 11459, Saudi Arabia.
Department of Botany and Microbiology, Faculty of Science, Zagazig University, Zagazig 44519, Egypt.
Foods. 2024 Sep 14;13(18):2915. doi: 10.3390/foods13182915.
are Gram-negative intracellular foodborne pathogens that can cause invasive infections with high mortality rates. In this work, the antibacterial activity of ten essential oils, infusion extracts, and decoction extracts of some medicinal plants was tested against and strains. The effects of different physical conditions including temperature, pH, sodium chloride, and some organic acids were studied. The results showed that the water extracts gave the maximum bacterial inhibition, while ethanolic extract was inactive against the tested spp. The antibiotic sensitivity of LMG10470 and LMZ11352 was tested against five antibiotics including imipenem, levofloxacin, amikacin, ampicillin, and amoxicillin. Imipenem was the most effective antibiotic, resulting in inhibition zones of 40 mm and 31 mm for and , respectively. When imipenem mixed with oil, oil, infusion, and infusion each, the water extract of leaves and seeds against LMG10470 and LMZ11352 resulted in broader antibacterial activity. The antimicrobial activity of both and plant extracts is related to a variety of bioactive compounds indicated by gas chromatography-mass spectrometry analysis of these two plant extracts. These two plant extracts seemed to contain many chemical compounds elucidated by gas chromatography-mass spectrometry (GC-MS) and infrared radiation spectra. These compounds could be classified into different chemical groups such as ethers, heterocyclic compounds, aromatic aldehydes, condensed heterocyclic compounds, ketones, alicyclic compounds, aromatics, esters, herbicides, saturated fatty acids, and unsaturated fatty acids. The use of these natural compounds seems to be a useful technological adjuvant for the control of spp. in foods.
是革兰氏阴性细胞内食源性病原体，可导致侵袭性感染，死亡率很高。在这项工作中，测试了一些药用植物的十种精油、浸提物和煎提物对[具体菌株1]和[具体菌株2]菌株的抗菌活性。研究了不同物理条件（包括温度、pH值、氯化钠和一些有机酸）的影响。结果表明，水提取物具有最大的细菌抑制作用，而乙醇提取物对测试的[具体菌属]无活性。测试了[具体菌株1]LMG10470和[具体菌株2]LMZ11352对包括亚胺培南、左氧氟沙星、阿米卡星、氨苄西林和阿莫西林在内的五种抗生素的敏感性。亚胺培南是最有效的抗生素，对[具体菌株1]和[具体菌株2]的抑菌圈分别为40毫米和31毫米。当亚胺培南分别与[具体精油1]油、[具体精油2]油、[具体浸提物1]浸提物和[具体浸提物2]浸提物混合时，[具体植物]叶和种子的水提取物对LMG10470和LMZ11352产生了更广泛的抗菌活性。[具体植物1]和[具体植物2]提取物的抗菌活性与气相色谱 - 质谱分析表明的多种生物活性化合物有关。通过气相色谱 - 质谱（GC - MS）和红外辐射光谱阐明，这两种植物提取物似乎含有许多化合物。这些化合物可分为不同的化学类别，如醚、杂环化合物、芳香醛、稠合杂环化合物、酮、脂环族化合物、芳烃、酯、除草剂、饱和脂肪酸和不饱和脂肪酸。使用这些天然化合物似乎是控制食品中[具体菌属]的一种有用的技术辅助手段。
