Antibacterial and anti-staphylococcal enterotoxin activities of phenolic compounds
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- 作者：Mariana Albano ; Fernanda Cristina Bé ; rgamo Alves ; Bruna Fernanda Murbach Teles Andrade ; Lidiane Nunes Barbosa ; Ana Flá ; via Marques Pereira ; Maria de Lourdes Ribeiro de Souza da Cunha ; Vera Lucia Mores Rall ; Ary Fernandes Jú ; nior ; ary@ibb.unesp.br" class="auth_mail" title="E-mail the corresponding author
- 关键词：Geraniol (PubChem CID ; 637566) ; Eugenol (PubChem CID ; 3314) ; Terpineol (PubChem CID ; 17100) ; Citronellol (PubChem CID ; 8842) ; Cinnamaldehyde (PubChem CID ; 637511)
- 刊名：Innovative Food Science & Emerging Technologies
- 出版年：2016
- 出版时间：December 2016
- 年：2016
- 卷：38
- 期：part_PA
- 页码：83-90
- 全文大小：829 K
文摘
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Antibacterial and anti-staphylococcal enterotoxin properties of phenolic compounds were determined by minimum inhibitory concentration (MIC).
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Cinnamaldehyde MIC values ranged from 100-400 μg/mL.
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Synergistic effects observed among eugenol, citronellol, terpineol and gentamicin in microbiological media against MRSA.
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All tested compounds inhibited enterotoxin C production when using 60% and 80% of the MIC previously obtained.