Antimicrobial Activity of Nutmeg against Escherichia coli O157
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概要
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We examined the difference between Escherichia coli O157 and non-pathogenic E. coli in their tolerance to spices. Various spices (5g each) were homogenized at 25★ for 10mm with 5ml 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 ★-pinene than non-pathogenic E. coli strains.
- 公益社団法人日本生物工学会の論文
- 2002-10-25
著者
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Abe Kohji
Laboratory Of Nutrition Chemistry
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Abe K
Agricultural And Life Sciences Dep. Of Applied Biological Chemistry
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Abe Keiko
Department Of Cardiovascular Physiology And Medicine Graduate School Of Biomedical Sciences Hiroshim
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YAMAMOTO Makiko
Department of Pharmaceutical Chemistry, Graduate School of Natural Science and Technology, Okayama U
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Abe K
Laboratory Of Enzymology Graduate School Of Agricultural Science Tohoku University
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Okubo Yoko
Department Of Ecological Engineering Toyohashi University Of Technology
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Okubo Yoko
Department Of Food Science And Nutrition Nara Women's University
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Abe Keietsu
Divison Of Applied Life Science Graduate School Of Agricultural Science Tohoku University
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TAKIKAWA AKIKO
Department of Food Science and Nutrition, Nara Women's University
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Yokoigawa Kumio
Department Of Life Science Faculty Of Integrated Arts And Sciences University Of Tokushima
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Yokoigawa Kumio
Department Of Food Science And Nutrition Nara Women's University
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ISHIMARU SHOKO
Department of Food Science and Nutrition, Nara Women's University
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YASUI MARI
Department of Food Science and Nutrition, Nara Women's University
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Takikawa Akiko
Department Of Food Science And Nutrition Nara Women's University
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Yasui Mari
Department Of Food Science And Nutrition Nara Women's University
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Ishimaru Shoko
Department Of Food Science And Nutrition Nara Women's University
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Yamamoto Makiko
Department Of Food Science And Nutrition Nara Women's University
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Yamamoto Makiko
Department Of Biology Faculty Of Sciences Ochanomizu University
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Abe Keiko
Department Of Agricultural Chemistry The University Of Tokyo
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