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首页> 外文期刊>Biocontrol Science >The antibacterial activities of peppermint oil and green tea Polyphenols, alone and in combination, against enterohemorrhagic Escherichia coli
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The antibacterial activities of peppermint oil and green tea Polyphenols, alone and in combination, against enterohemorrhagic Escherichia coli

机译：薄荷油和绿茶多酚（单独或组合使用）对肠出血性大肠杆菌的抗菌活性

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摘要

The antibacterial activities of peppermint oil and its 53 constituents against Escherichia coli were examined in a preliminary screening test. Peppermint oil and 15 of its constituents had significant bactericidal activity against non-pathogenic E. coliand enterohemorrhagic E. coli O157:H7. Polyphenols from green tea and four catechins from green tea also had antibacterial activity aganist E. coli O157:H7 in liquid culture medium. Peppermint oil and three of its constituents, namely, menthol, menthone and neomenthol, killed the bacteria within one hour at concentrations above 400 #mu# giml in phosphate-buffered saline. Polyphenols from green tea showed bacteriostatic activity in the culture medium, and bactericidal activity in PBS. This latter effect only became evident after several hours. A synergistic effect was observed for peppermint oil and for menthol when combined with green-tea polyphenols. These results suggest that the antibacterial activities of peppermint oil and green-tea polyphenols might involve different mechanisms and combinations of peppermint oil or the active constituents of peppermint oil with green-tea polyphenols might be useful as natural antibacterial agents against E. coli O157:H7.
机译：在初步筛选测试中检查了薄荷油及其53种成分对大肠杆菌的抗菌活性。薄荷油及其15种成分对非致病性大肠杆菌和肠出血性大肠杆菌O157：H7具有显着的杀菌活性。绿茶中的多酚和绿茶中的四种儿茶素在液体培养基中还具有对大肠杆菌O157：H7的抗菌活性。薄荷油及其三种成分，即薄荷醇，薄荷酮和新薄荷醇，在一小时内在磷酸盐缓冲液中的浓度超过400＃μggiml时杀死了细菌。绿茶中的多酚在培养基中显示出抑菌活性，在PBS中显示出杀菌活性。后一种效果仅在几个小时后才变得明显。与绿茶多酚合用时，薄荷油和薄荷醇具有协同作用。这些结果表明，薄荷油和绿茶多酚的抗菌活性可能涉及不同的机理，并且薄荷油或薄荷油的活性成分与绿茶多酚的组合可用作对大肠杆菌O157：H7的天然抗菌剂。 。

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