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Antibacterial Properties and Major Bioactive Components of Cinnamon Stick (Cinnamomum burmannii): Activity against Foodborne Pathogenic Bacteria
Cinnamomum burmannii Blume (cinnamon stick) from Indonesia is a little-investigated spice. In this study, the antibacterial activity, minimum inhibitory concentration (MIC), and minimum bactericidal concentration (MBC) of cinnamon stick extract were evaluated against five common foodborne pathogenic...
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| Published in: | Journal of agricultural and food chemistry 2007-07, Vol.55 (14), p.5484-5490 |
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| Main Authors: | , , , |
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| Language: | English |
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| cited_by | cdi_FETCH-LOGICAL-a502t-5dde0130a8e6f5ad6ecce0a314dc1fc48abfb0db240783d8fc78a0e947e6ab003 |
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| cites | cdi_FETCH-LOGICAL-a502t-5dde0130a8e6f5ad6ecce0a314dc1fc48abfb0db240783d8fc78a0e947e6ab003 |
| container_end_page | 5490 |
| container_issue | 14 |
| container_start_page | 5484 |
| container_title | Journal of agricultural and food chemistry |
| container_volume | 55 |
| creator | Shan, Bin Cai, Yi-Zhong Brooks, John D Corke, Harold |
| description | Cinnamomum burmannii Blume (cinnamon stick) from Indonesia is a little-investigated spice. In this study, the antibacterial activity, minimum inhibitory concentration (MIC), and minimum bactericidal concentration (MBC) of cinnamon stick extract were evaluated against five common foodborne pathogenic bacteria (Bacillus cereus, Listeria monocytogenes, Staphylococcus aureus, Escherichia coli, and Salmonella anatum). Cinnamon stick extract exhibited significant antibacterial properties. Major compounds in cinnamon stick were tentatively identified by gas chromatography−mass spectrometry (GC-MS) and liquid chromatography (LC-MS) as a predominant volatile oil component ((E)-cinnamaldehyde) and several polyphenols (mainly proanthocyanidins and (epi)catechins). Both (E)-cinnamaldehyde and proanthocyanidins significantly contributed to the antibacterial properties. Additionally, scanning electron microscopy was used to observe morphological changes of bacteria treated with the crude extract of cinnamon stick and its major components. This study suggests that cinnamon stick and its bioactive components have potential for application as natural food preservatives. Keywords: Cinnamon stick; Cinnamomum burmannii; spices; antibacterial activity; pathogenic bacteria; phenolic compounds; cinnamaldehyde; proanthocyanidins |
| doi_str_mv | 10.1021/jf070424d |
| format | article |
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In this study, the antibacterial activity, minimum inhibitory concentration (MIC), and minimum bactericidal concentration (MBC) of cinnamon stick extract were evaluated against five common foodborne pathogenic bacteria (Bacillus cereus, Listeria monocytogenes, Staphylococcus aureus, Escherichia coli, and Salmonella anatum). Cinnamon stick extract exhibited significant antibacterial properties. Major compounds in cinnamon stick were tentatively identified by gas chromatography−mass spectrometry (GC-MS) and liquid chromatography (LC-MS) as a predominant volatile oil component ((E)-cinnamaldehyde) and several polyphenols (mainly proanthocyanidins and (epi)catechins). Both (E)-cinnamaldehyde and proanthocyanidins significantly contributed to the antibacterial properties. Additionally, scanning electron microscopy was used to observe morphological changes of bacteria treated with the crude extract of cinnamon stick and its major components. This study suggests that cinnamon stick and its bioactive components have potential for application as natural food preservatives. Keywords: Cinnamon stick; Cinnamomum burmannii; spices; antibacterial activity; pathogenic bacteria; phenolic compounds; cinnamaldehyde; proanthocyanidins</description><identifier>ISSN: 0021-8561</identifier><identifier>EISSN: 1520-5118</identifier><identifier>DOI: 10.1021/jf070424d</identifier><identifier>PMID: 17567030</identifier><identifier>CODEN: JAFCAU</identifier><language>eng</language><publisher>Washington, DC: American Chemical Society</publisher><subject>Anti-Bacterial Agents - pharmacology ; antibacterial properties ; Aroma and flavouring agent industries ; Bacillus cereus ; Bacillus cereus - drug effects ; Biological and medical sciences ; cinnamaldehyde ; Cinnamomum ; Cinnamomum burmannii ; Cinnamomum zeylanicum - chemistry ; Escherichia coli ; Escherichia coli - drug effects ; food biopreservatives ; Food industries ; Food Microbiology ; Fundamental and applied biological sciences. Psychology ; Listeria monocytogenes ; Listeria monocytogenes - drug effects ; Plant Bark - chemistry ; plant extracts ; Plant Extracts - pharmacology ; polyphenols ; proanthocyanidins ; Proanthocyanidins - pharmacology ; Salmonella - drug effects ; Salmonella anatum ; Salmonella enterica subsp. enterica serovar Anatum ; spices ; Staphylococcus aureus ; Staphylococcus aureus - drug effects</subject><ispartof>Journal of agricultural and food chemistry, 2007-07, Vol.55 (14), p.5484-5490</ispartof><rights>Copyright © 2007 American Chemical Society</rights><rights>2007 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-a502t-5dde0130a8e6f5ad6ecce0a314dc1fc48abfb0db240783d8fc78a0e947e6ab003</citedby><cites>FETCH-LOGICAL-a502t-5dde0130a8e6f5ad6ecce0a314dc1fc48abfb0db240783d8fc78a0e947e6ab003</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,780,784,27924,27925</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=18933374$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/17567030$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Shan, Bin</creatorcontrib><creatorcontrib>Cai, Yi-Zhong</creatorcontrib><creatorcontrib>Brooks, John D</creatorcontrib><creatorcontrib>Corke, Harold</creatorcontrib><title>Antibacterial Properties and Major Bioactive Components of Cinnamon Stick (Cinnamomum burmannii): Activity against Foodborne Pathogenic Bacteria</title><title>Journal of agricultural and food chemistry</title><addtitle>J. Agric. Food Chem</addtitle><description>Cinnamomum burmannii Blume (cinnamon stick) from Indonesia is a little-investigated spice. In this study, the antibacterial activity, minimum inhibitory concentration (MIC), and minimum bactericidal concentration (MBC) of cinnamon stick extract were evaluated against five common foodborne pathogenic bacteria (Bacillus cereus, Listeria monocytogenes, Staphylococcus aureus, Escherichia coli, and Salmonella anatum). Cinnamon stick extract exhibited significant antibacterial properties. Major compounds in cinnamon stick were tentatively identified by gas chromatography−mass spectrometry (GC-MS) and liquid chromatography (LC-MS) as a predominant volatile oil component ((E)-cinnamaldehyde) and several polyphenols (mainly proanthocyanidins and (epi)catechins). Both (E)-cinnamaldehyde and proanthocyanidins significantly contributed to the antibacterial properties. Additionally, scanning electron microscopy was used to observe morphological changes of bacteria treated with the crude extract of cinnamon stick and its major components. This study suggests that cinnamon stick and its bioactive components have potential for application as natural food preservatives. Keywords: Cinnamon stick; Cinnamomum burmannii; spices; antibacterial activity; pathogenic bacteria; phenolic compounds; cinnamaldehyde; proanthocyanidins</description><subject>Anti-Bacterial Agents - pharmacology</subject><subject>antibacterial properties</subject><subject>Aroma and flavouring agent industries</subject><subject>Bacillus cereus</subject><subject>Bacillus cereus - drug effects</subject><subject>Biological and medical sciences</subject><subject>cinnamaldehyde</subject><subject>Cinnamomum</subject><subject>Cinnamomum burmannii</subject><subject>Cinnamomum zeylanicum - chemistry</subject><subject>Escherichia coli</subject><subject>Escherichia coli - drug effects</subject><subject>food biopreservatives</subject><subject>Food industries</subject><subject>Food Microbiology</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Listeria monocytogenes</subject><subject>Listeria monocytogenes - drug effects</subject><subject>Plant Bark - chemistry</subject><subject>plant extracts</subject><subject>Plant Extracts - pharmacology</subject><subject>polyphenols</subject><subject>proanthocyanidins</subject><subject>Proanthocyanidins - pharmacology</subject><subject>Salmonella - drug effects</subject><subject>Salmonella anatum</subject><subject>Salmonella enterica subsp. enterica serovar Anatum</subject><subject>spices</subject><subject>Staphylococcus aureus</subject><subject>Staphylococcus aureus - drug effects</subject><issn>0021-8561</issn><issn>1520-5118</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2007</creationdate><recordtype>article</recordtype><recordid>eNpt0cGO0zAQANAIgdiycOAHwBcQewiM4yR2uHUrdgFtRaXucrUmjlPcTexiO4i9ceXMH_IlpGq0vXCyrHmeGc8kyXMKbylk9N22BQ55ljcPkhktMkgLSsXDZAZjMBVFSU-SJyFsAUAUHB4nJ5QXJQcGs-TP3EZTo4raG-zIyrud9tHoQNA2ZIlb58m5cSMwPzRZuH7nrLYxENeShbEWe2fJOhp1S95M937oST34Hq015uz931-_yXz_3MQ7ghs0NkRy4VxTO281WWH85jbaGkXOpzaeJo9a7IJ-Np2nyc3Fh-vFx_Tqy-WnxfwqxQKymBZNo4EyQKHLtsCm1EppQEbzRtFW5QLrtoamznLggjWiVVwg6CrnusQagJ0mrw95d959H3SIsjdB6a5Dq90QJK24EFWZj_DsAJV3IXjdyp03Pfo7SUHuNyDvNzDaF1PSoe51c5TTyEfwagIYFHatR6tMODpRMcb4vmh6cCZE_fM-jv5WlpzxQl6v1jJb0uXXy_VnKUb_8uBbdBI3fsx5s872AwJRQsXEsTKqILdu8Hac7n--8A81L7Yg</recordid><startdate>20070711</startdate><enddate>20070711</enddate><creator>Shan, Bin</creator><creator>Cai, Yi-Zhong</creator><creator>Brooks, John D</creator><creator>Corke, Harold</creator><general>American Chemical Society</general><scope>FBQ</scope><scope>BSCLL</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QL</scope><scope>7T2</scope><scope>7T7</scope><scope>7U2</scope><scope>8FD</scope><scope>C1K</scope><scope>FR3</scope><scope>P64</scope></search><sort><creationdate>20070711</creationdate><title>Antibacterial Properties and Major Bioactive Components of Cinnamon Stick (Cinnamomum burmannii): Activity against Foodborne Pathogenic Bacteria</title><author>Shan, Bin ; Cai, Yi-Zhong ; Brooks, John D ; Corke, Harold</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-a502t-5dde0130a8e6f5ad6ecce0a314dc1fc48abfb0db240783d8fc78a0e947e6ab003</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2007</creationdate><topic>Anti-Bacterial Agents - pharmacology</topic><topic>antibacterial properties</topic><topic>Aroma and flavouring agent industries</topic><topic>Bacillus cereus</topic><topic>Bacillus cereus - drug effects</topic><topic>Biological and medical sciences</topic><topic>cinnamaldehyde</topic><topic>Cinnamomum</topic><topic>Cinnamomum burmannii</topic><topic>Cinnamomum zeylanicum - chemistry</topic><topic>Escherichia coli</topic><topic>Escherichia coli - drug effects</topic><topic>food biopreservatives</topic><topic>Food industries</topic><topic>Food Microbiology</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Listeria monocytogenes</topic><topic>Listeria monocytogenes - drug effects</topic><topic>Plant Bark - chemistry</topic><topic>plant extracts</topic><topic>Plant Extracts - pharmacology</topic><topic>polyphenols</topic><topic>proanthocyanidins</topic><topic>Proanthocyanidins - pharmacology</topic><topic>Salmonella - drug effects</topic><topic>Salmonella anatum</topic><topic>Salmonella enterica subsp. enterica serovar Anatum</topic><topic>spices</topic><topic>Staphylococcus aureus</topic><topic>Staphylococcus aureus - drug effects</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Shan, Bin</creatorcontrib><creatorcontrib>Cai, Yi-Zhong</creatorcontrib><creatorcontrib>Brooks, John D</creatorcontrib><creatorcontrib>Corke, Harold</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Health and Safety Science Abstracts (Full archive)</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Safety Science and Risk</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><jtitle>Journal of agricultural and food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Shan, Bin</au><au>Cai, Yi-Zhong</au><au>Brooks, John D</au><au>Corke, Harold</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Antibacterial Properties and Major Bioactive Components of Cinnamon Stick (Cinnamomum burmannii): Activity against Foodborne Pathogenic Bacteria</atitle><jtitle>Journal of agricultural and food chemistry</jtitle><addtitle>J. Agric. Food Chem</addtitle><date>2007-07-11</date><risdate>2007</risdate><volume>55</volume><issue>14</issue><spage>5484</spage><epage>5490</epage><pages>5484-5490</pages><issn>0021-8561</issn><eissn>1520-5118</eissn><coden>JAFCAU</coden><abstract>Cinnamomum burmannii Blume (cinnamon stick) from Indonesia is a little-investigated spice. In this study, the antibacterial activity, minimum inhibitory concentration (MIC), and minimum bactericidal concentration (MBC) of cinnamon stick extract were evaluated against five common foodborne pathogenic bacteria (Bacillus cereus, Listeria monocytogenes, Staphylococcus aureus, Escherichia coli, and Salmonella anatum). Cinnamon stick extract exhibited significant antibacterial properties. Major compounds in cinnamon stick were tentatively identified by gas chromatography−mass spectrometry (GC-MS) and liquid chromatography (LC-MS) as a predominant volatile oil component ((E)-cinnamaldehyde) and several polyphenols (mainly proanthocyanidins and (epi)catechins). Both (E)-cinnamaldehyde and proanthocyanidins significantly contributed to the antibacterial properties. Additionally, scanning electron microscopy was used to observe morphological changes of bacteria treated with the crude extract of cinnamon stick and its major components. This study suggests that cinnamon stick and its bioactive components have potential for application as natural food preservatives. Keywords: Cinnamon stick; Cinnamomum burmannii; spices; antibacterial activity; pathogenic bacteria; phenolic compounds; cinnamaldehyde; proanthocyanidins</abstract><cop>Washington, DC</cop><pub>American Chemical Society</pub><pmid>17567030</pmid><doi>10.1021/jf070424d</doi><tpages>7</tpages></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0021-8561 |
| ispartof | Journal of agricultural and food chemistry, 2007-07, Vol.55 (14), p.5484-5490 |
| issn | 0021-8561 1520-5118 |
| language | eng |
| recordid | cdi_proquest_miscellaneous_19788964 |
| source | American Chemical Society:Jisc Collections:American Chemical Society Read & Publish Agreement 2022-2024 (Reading list) |
| subjects | Anti-Bacterial Agents - pharmacology antibacterial properties Aroma and flavouring agent industries Bacillus cereus Bacillus cereus - drug effects Biological and medical sciences cinnamaldehyde Cinnamomum Cinnamomum burmannii Cinnamomum zeylanicum - chemistry Escherichia coli Escherichia coli - drug effects food biopreservatives Food industries Food Microbiology Fundamental and applied biological sciences. Psychology Listeria monocytogenes Listeria monocytogenes - drug effects Plant Bark - chemistry plant extracts Plant Extracts - pharmacology polyphenols proanthocyanidins Proanthocyanidins - pharmacology Salmonella - drug effects Salmonella anatum Salmonella enterica subsp. enterica serovar Anatum spices Staphylococcus aureus Staphylococcus aureus - drug effects |
| title | Antibacterial Properties and Major Bioactive Components of Cinnamon Stick (Cinnamomum burmannii): Activity against Foodborne Pathogenic Bacteria |
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