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Antimicrobial activity of Nutmeg against Escherichia coli O157
We examined the difference between Escherichia coli O157 and non-pathogenic E. coli in their tolerance to spices. Various spices (5 g each) were homogenized at 25°C for 10 min with 5 ml of 70% ethyl alcohol, and the supernatant solutions obtained by centrifugation were used as spice extracts. When t...
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| Published in: | Journal of bioscience and bioengineering 2002-10, Vol.94 (4), p.315-320 |
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| Main Authors: | , , , , , , |
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| cites | cdi_FETCH-LOGICAL-c4129-e0bc4f728d16b6fda962ef2e27179316dca31b4dd2a8b9bde666fa7e4fbddd073 |
| container_end_page | 320 |
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| container_start_page | 315 |
| container_title | Journal of bioscience and bioengineering |
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| creator | Takikawa, Akiko Abe, Keiko Yamamoto, Makiko Ishimaru, Shoko Yasui, Mari Okubo, Yoko Yokoigawa, Kumio |
| description | We examined the difference between
Escherichia coli O157 and non-pathogenic
E. coli in their tolerance to spices. Various spices (5 g each) were homogenized at 25°C for 10 min with 5 ml of 70% ethyl alcohol, and the supernatant solutions obtained by centrifugation were used as spice extracts. When the
E. coli strains were incubated with each spice extract at concentrations of 0.01% and 0.1%, a noteworthy difference was observed between the O157 and non-pathogenic strains in their tolerance to nutmeg. The populations of the non-pathogenic strains could not be reduced, but those of the O157 strains were remarkably reduced. Antibacterial activity by the nutmeg extract was also found against the enteropathogenic
E. coli O111, but not against enterotoxigenic (O6 and O148) and enteroinvasive (O29 and O124)
E. coli. When we examined the antibacterial effect of volatile oils in nutmeg on the O157 and non-pathogenic
E. coli strains, all O157 strains tested were found to be more sensitive to β-pinene than non-pathogenic
E. coli strains. |
| doi_str_mv | 10.1016/S1389-1723(02)80170-0 |
| format | article |
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Escherichia coli O157 and non-pathogenic
E. coli in their tolerance to spices. Various spices (5 g each) were homogenized at 25°C for 10 min with 5 ml of 70% ethyl alcohol, and the supernatant solutions obtained by centrifugation were used as spice extracts. When the
E. coli strains were incubated with each spice extract at concentrations of 0.01% and 0.1%, a noteworthy difference was observed between the O157 and non-pathogenic strains in their tolerance to nutmeg. The populations of the non-pathogenic strains could not be reduced, but those of the O157 strains were remarkably reduced. Antibacterial activity by the nutmeg extract was also found against the enteropathogenic
E. coli O111, but not against enterotoxigenic (O6 and O148) and enteroinvasive (O29 and O124)
E. coli. When we examined the antibacterial effect of volatile oils in nutmeg on the O157 and non-pathogenic
E. coli strains, all O157 strains tested were found to be more sensitive to β-pinene than non-pathogenic
E. coli strains.</description><identifier>ISSN: 1389-1723</identifier><identifier>EISSN: 1347-4421</identifier><identifier>DOI: 10.1016/S1389-1723(02)80170-0</identifier><identifier>PMID: 16233309</identifier><identifier>CODEN: JFBIEX</identifier><language>eng</language><publisher>Amsterdarm: Elsevier B.V</publisher><subject>Antibiotics ; Biological and medical sciences ; Biotechnology ; Escherichia coli O157 ; Fundamental and applied biological sciences. Psychology ; Health. Pharmaceutical industry ; Industrial applications and implications. Economical aspects ; nutmeg ; Production of active biomolecules ; spice ; β-pinene</subject><ispartof>Journal of bioscience and bioengineering, 2002-10, Vol.94 (4), p.315-320</ispartof><rights>2002</rights><rights>2003 INIST-CNRS</rights><rights>Copyright Japan Science and Technology Agency 2002</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c4129-e0bc4f728d16b6fda962ef2e27179316dca31b4dd2a8b9bde666fa7e4fbddd073</citedby><cites>FETCH-LOGICAL-c4129-e0bc4f728d16b6fda962ef2e27179316dca31b4dd2a8b9bde666fa7e4fbddd073</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=14009253$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/16233309$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Takikawa, Akiko</creatorcontrib><creatorcontrib>Abe, Keiko</creatorcontrib><creatorcontrib>Yamamoto, Makiko</creatorcontrib><creatorcontrib>Ishimaru, Shoko</creatorcontrib><creatorcontrib>Yasui, Mari</creatorcontrib><creatorcontrib>Okubo, Yoko</creatorcontrib><creatorcontrib>Yokoigawa, Kumio</creatorcontrib><title>Antimicrobial activity of Nutmeg against Escherichia coli O157</title><title>Journal of bioscience and bioengineering</title><addtitle>J Biosci Bioeng</addtitle><description>We examined the difference between
Escherichia coli O157 and non-pathogenic
E. coli in their tolerance to spices. Various spices (5 g each) were homogenized at 25°C for 10 min with 5 ml of 70% ethyl alcohol, and the supernatant solutions obtained by centrifugation were used as spice extracts. When the
E. coli strains were incubated with each spice extract at concentrations of 0.01% and 0.1%, a noteworthy difference was observed between the O157 and non-pathogenic strains in their tolerance to nutmeg. The populations of the non-pathogenic strains could not be reduced, but those of the O157 strains were remarkably reduced. Antibacterial activity by the nutmeg extract was also found against the enteropathogenic
E. coli O111, but not against enterotoxigenic (O6 and O148) and enteroinvasive (O29 and O124)
E. coli. When we examined the antibacterial effect of volatile oils in nutmeg on the O157 and non-pathogenic
E. coli strains, all O157 strains tested were found to be more sensitive to β-pinene than non-pathogenic
E. coli strains.</description><subject>Antibiotics</subject><subject>Biological and medical sciences</subject><subject>Biotechnology</subject><subject>Escherichia coli O157</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Health. Pharmaceutical industry</subject><subject>Industrial applications and implications. Economical aspects</subject><subject>nutmeg</subject><subject>Production of active biomolecules</subject><subject>spice</subject><subject>β-pinene</subject><issn>1389-1723</issn><issn>1347-4421</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2002</creationdate><recordtype>article</recordtype><recordid>eNqF0U1LHTEUBuAgilrtT2gZEEtdjOYkucnMxiJiqyC60K5DJjnx5jIfmswI_vvOeAcudHNXyeI5h-R9CfkG9BwoyIsn4EWZg2L8J2VnBQVFc7pDDoELlQvBYHe6z-SAfElpRSekYJ8cgGScc1oeksurtg9NsLGrgqkzY_vwHvqPrPPZw9A3-JKZFxPa1Gc3yS4xBrsMJrNdHbJHWKhjsudNnfDrfB6Rv79vnq9v8_vHP3fXV_e5FcDKHGllhVescCAr6Z0pJUPPkClQJQfprOFQCeeYKaqyciil9Eah8JVzjip-RH6s977G7m3A1OsmJIt1bVrshqQVK5nihdwKoZCCKUFHePIfXHVDbMdPaBACOBeymNRircaAUoro9WsMjYkfGqieetCfPegpZE2Z_uxBT3Pf5-1D1aDbTM3Bj-B0BiZZU_toWhvSxglKS7bgo_u1djim-x4w6mQDthZdiGh77bqw5Sn_ANSOopU</recordid><startdate>20021001</startdate><enddate>20021001</enddate><creator>Takikawa, Akiko</creator><creator>Abe, Keiko</creator><creator>Yamamoto, Makiko</creator><creator>Ishimaru, Shoko</creator><creator>Yasui, Mari</creator><creator>Okubo, Yoko</creator><creator>Yokoigawa, Kumio</creator><general>Elsevier B.V</general><general>Elsevier Science</general><general>Elsevier Limited</general><scope>IQODW</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7T7</scope><scope>8FD</scope><scope>C1K</scope><scope>FR3</scope><scope>P64</scope><scope>7X8</scope></search><sort><creationdate>20021001</creationdate><title>Antimicrobial activity of Nutmeg against Escherichia coli O157</title><author>Takikawa, Akiko ; Abe, Keiko ; Yamamoto, Makiko ; Ishimaru, Shoko ; Yasui, Mari ; Okubo, Yoko ; Yokoigawa, Kumio</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c4129-e0bc4f728d16b6fda962ef2e27179316dca31b4dd2a8b9bde666fa7e4fbddd073</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2002</creationdate><topic>Antibiotics</topic><topic>Biological and medical sciences</topic><topic>Biotechnology</topic><topic>Escherichia coli O157</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Health. Pharmaceutical industry</topic><topic>Industrial applications and implications. Economical aspects</topic><topic>nutmeg</topic><topic>Production of active biomolecules</topic><topic>spice</topic><topic>β-pinene</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Takikawa, Akiko</creatorcontrib><creatorcontrib>Abe, Keiko</creatorcontrib><creatorcontrib>Yamamoto, Makiko</creatorcontrib><creatorcontrib>Ishimaru, Shoko</creatorcontrib><creatorcontrib>Yasui, Mari</creatorcontrib><creatorcontrib>Okubo, Yoko</creatorcontrib><creatorcontrib>Yokoigawa, Kumio</creatorcontrib><collection>Pascal-Francis</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of bioscience and bioengineering</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Takikawa, Akiko</au><au>Abe, Keiko</au><au>Yamamoto, Makiko</au><au>Ishimaru, Shoko</au><au>Yasui, Mari</au><au>Okubo, Yoko</au><au>Yokoigawa, Kumio</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Antimicrobial activity of Nutmeg against Escherichia coli O157</atitle><jtitle>Journal of bioscience and bioengineering</jtitle><addtitle>J Biosci Bioeng</addtitle><date>2002-10-01</date><risdate>2002</risdate><volume>94</volume><issue>4</issue><spage>315</spage><epage>320</epage><pages>315-320</pages><issn>1389-1723</issn><eissn>1347-4421</eissn><coden>JFBIEX</coden><abstract>We examined the difference between
Escherichia coli O157 and non-pathogenic
E. coli in their tolerance to spices. Various spices (5 g each) were homogenized at 25°C for 10 min with 5 ml of 70% ethyl alcohol, and the supernatant solutions obtained by centrifugation were used as spice extracts. When the
E. coli strains were incubated with each spice extract at concentrations of 0.01% and 0.1%, a noteworthy difference was observed between the O157 and non-pathogenic strains in their tolerance to nutmeg. The populations of the non-pathogenic strains could not be reduced, but those of the O157 strains were remarkably reduced. Antibacterial activity by the nutmeg extract was also found against the enteropathogenic
E. coli O111, but not against enterotoxigenic (O6 and O148) and enteroinvasive (O29 and O124)
E. coli. When we examined the antibacterial effect of volatile oils in nutmeg on the O157 and non-pathogenic
E. coli strains, all O157 strains tested were found to be more sensitive to β-pinene than non-pathogenic
E. coli strains.</abstract><cop>Amsterdarm</cop><pub>Elsevier B.V</pub><pmid>16233309</pmid><doi>10.1016/S1389-1723(02)80170-0</doi><tpages>6</tpages></addata></record> |
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| issn | 1389-1723 1347-4421 |
| language | eng |
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| source | ScienceDirect Freedom Collection |
| subjects | Antibiotics Biological and medical sciences Biotechnology Escherichia coli O157 Fundamental and applied biological sciences. Psychology Health. Pharmaceutical industry Industrial applications and implications. Economical aspects nutmeg Production of active biomolecules spice β-pinene |
| title | Antimicrobial activity of Nutmeg against Escherichia coli O157 |
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