Antibacterial activity of two Phlomis essential oils against food pathogens

Demirci, Fatih; Güven, Kemal; Demırcı, Betül; Dadandi, Mehmet Yaşar; Başer, K. H. C.

doi:10.1016/j.foodcont.2008.01.001

Cited by 107 publications

(78 citation statements)

References 22 publications

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“…Phlomis species have been used to treat various conditions such as diabetes, gastric ulcer, hemorrhoids, inflammation and wounds [13]. Demirci et al [14] revealed that Phlomis essential oils might be an alternative to conventional antimicrobials in various foods. Ozcelik et al [15] determined the antiviral, antibacterial and antifungal effects as well as cytotoxicity of selected Turkish Phlomis species.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of Antibacterial and Antitumor Activities of Some Turkish Endemic Plants

Türker¹,

Yıldırım²

2014

Trop. J. Pharm Res

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Section: Introductionmentioning

confidence: 99%

Evaluation of Antibacterial and Antitumor Activities of Some Turkish Endemic Plants

Türker¹,

Yıldırım²

2014

Trop. J. Pharm Res

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“…It is eaten fresh (fresh mackerel) and smoked (smoked mackerel). But, because of the difficulties of conservation of fresh fish by rural and some urban people, they use smoked fish [9][10][11]. …”

Section: Methodsmentioning

confidence: 99%

Antimicrobial and Preservative Activities of Lippia Multiflora Essential Oil on Smoked Mackerel (Scomber Scombrus) Fish

Cyrille¹,

Adjehi²,

Soro³

et al. 2017

Arch Clin Microbiol

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“…amongst others (Tajkarimi, Ibrahim & Cliver, 2010). The food industries therefore rely heavily on the use of synthetic preservatives to inactivate or inhibit growth of spoilage and pathogenic microorganisms whereas infected individuals often resort to the use of artificial antimicrobials for recovery from such infections (Demirci, Guven, Demirci, Dadandi and Baser, 2008). Due to the rising incidences of resistance to antimicrobials by microbes natural antimicrobials have gained preference for use as control agents.…”

Section: Introductionmentioning

confidence: 99%

Synergistic Effect of Polysaccharide Gums and Antimicrobial Agents on Susceptibility and Protein Expression of Select Pathogenic Microorganisms in Milk

Karlton-Senaye¹,

Adjei‐Fremah²,

Worku³

et al. 2018

JFR

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The quest for the use of natural ingredients as preservatives and antimicrobial agents is rising. Polysaccharide gums are usually used as emulsifying agents and as preservatives. The objective of this study was to investigate the combined effect of five different polysaccharide gums and antimicrobial agents on growth, susceptibility and protein expression of select pathogenic microorganisms in milk. Antimicrobial susceptibility and protein concentration were determined by disc diffusion and Pierce BCA assay, respectively. The proteome pattern and the number of protein spots were determined by two-dimensional gel electrophoresis. The results showed that xanthan (6.68±0.02 Log CFU/mL) caused the most growth inhibition of Salmonella enterica, compared to the control. Inclusion of pectin led to a significant (P<0.0001) 2-log reduction of Salmonella enterica during a 2-day refrigerated storage (4 o C). The highest inhibition zones (20.50±0.70) was observed in E. coli O157:H7 exposed to carrageenan-maltodextrin-cefixime. The proteome pattern was impacted by the gums with protein band of size 30kDa being the most prominent band. The highest number of protein spots (35) were obtained in locust bean treated samples. These findings indicated that tested gums affected microbial protein expression and were effective in inhibitory activity against tested pathogens specifically Escherichia coli O157:H7, thus gums hold great promise as some antimicrobial agents. Further characterization of protein targets is warranted.

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Antibacterial activity of two Phlomis essential oils against food pathogens

Cited by 107 publications

References 22 publications

Evaluation of Antibacterial and Antitumor Activities of Some Turkish Endemic Plants

Evaluation of Antibacterial and Antitumor Activities of Some Turkish Endemic Plants

Antimicrobial and Preservative Activities of Lippia Multiflora Essential Oil on Smoked Mackerel (Scomber Scombrus) Fish

Synergistic Effect of Polysaccharide Gums and Antimicrobial Agents on Susceptibility and Protein Expression of Select Pathogenic Microorganisms in Milk

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