Enterotoxinas y enzimas estafilococcicas en presencia de aceites esenciales
In: Ars Pharmaceutica, Jg. 48 (2007), Heft 2, S. 175-185
academicJournal
- print; 11; 17 ref
Zugriff:
Our aim was to investigate the effect of subinhibitory concentrations of clove, cinnamon, and thyme essential oils on the growth of Staphylococcus aureus and its production of coagulase, thermonuclease and enterotoxin. Different concentrations of the essential oils were added to Brain Heart Infusion broth. The production of enterotoxin in the présence or absence of essential oils was estimated using the ELISA technique. Our results indicate that a lower concentration did not affect the growth S. aureus but reduced the production of metabolites. Thyme oil presents the most significant effect, inhibiting the activity of both enzymes and the production of enterotoxin with 0,04%. There is a renewed interest in the potential application of these essential oils in the food and pharmaceutical industries to contrat staphylococcal poisoning.
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Enterotoxinas y enzimas estafilococcicas en presencia de aceites esenciales
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Autor/in / Beteiligte Person: | NUNEZ, L ; MORO, A ; D'AQUINO, M |
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Zeitschrift: | Ars Pharmaceutica, Jg. 48 (2007), Heft 2, S. 175-185 |
Veröffentlichung: | Granada: Universidad de Granada, Facultad de Farmacia, 2007 |
Medientyp: | academicJournal |
Umfang: | print; 11; 17 ref |
ISSN: | 0004-2927 (print) |
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