Aziz N H, Farag S E, Mousa L A, Abo-Zaid M A
National Centre for Radiation Research and Technology, Nasr City, Cairo, Egypt.
Microbios. 1998;93(374):43-54.
The antimicrobial potential of eight phenolic compounds isolated from olive cake was tested against the growth of Escherichia coli, Klebsiella pneumoniae, Bacillus cereus, Aspergillus flavus and Aspergillus parasiticus. The phenolic compounds included p-hydroxy benzoic, vanillic, caffeic, protocatechuic, syringic, and p-coumaric acids, oleuropein and quercetin. Caffeic and protocatechuic acids (0.3 mg/ml) inhibited the growth of E. coli and K. pneumoniae. The same compounds apart from syringic acid (0.5 mg/ml) completely inhibited the growth of B. cereus. Oleuropein, and p-hydroxy benzoic, vanillic and p-coumaric acids (0.4 mg/ml) completely inhibited the growth of E. coli, K. pneumoniae and B. cereus. Vanillic and caffeic acids (0.2 mg/ml) completely inhibited the growth and aflatoxin production by both A. flavus and A. parasiticus, whereas the complete inhibition of the moulds was attained with 0.3 mg/ml p-hydroxy benzoic, protocatechuic, syringic, and p-coumaric acids and quercetin.
测试了从橄榄饼中分离出的8种酚类化合物对大肠杆菌、肺炎克雷伯菌、蜡样芽孢杆菌、黄曲霉和寄生曲霉生长的抗菌潜力。这些酚类化合物包括对羟基苯甲酸、香草酸、咖啡酸、原儿茶酸、丁香酸、对香豆酸、橄榄苦苷和槲皮素。咖啡酸和原儿茶酸（0.3毫克/毫升）抑制了大肠杆菌和肺炎克雷伯菌的生长。除丁香酸（0.5毫克/毫升）外，相同的化合物完全抑制了蜡样芽孢杆菌的生长。橄榄苦苷以及对羟基苯甲酸、香草酸和对香豆酸（0.4毫克/毫升）完全抑制了大肠杆菌、肺炎克雷伯菌和蜡样芽孢杆菌的生长。香草酸和咖啡酸（0.2毫克/毫升）完全抑制了黄曲霉和寄生曲霉的生长及黄曲霉毒素的产生，而0.3毫克/毫升的对羟基苯甲酸、原儿茶酸、丁香酸、对香豆酸和槲皮素则完全抑制了霉菌的生长。
