Chemical Significance of the Volatile Components of Spices in the Food Preservative Viewpoint-Iv

Katayama, Tadao C.; Nagai, Isamu

doi:10.2331/suisan.26.29

Cited by 40 publications

(10 citation statements)

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“…Results presented in Tables 1–4 are in agreement with those reported by several authors (Katayama and Nagai 1960; Farag et al. 1989; Sofos and Busta 1992).…”

Section: Discussionsupporting

confidence: 92%

“…(1989) reported that the essential oils of spices, especially those containing thymol, eugenol and carvacrol, have strong antibacterial activity against both Gram‐positive and Gram‐negative bacteria. Katayama and Nagai (1960) observed for thymol and carvacrol that concentrations as low as 200 ppm were enough to inhibit Bacillus subtilis , Salmonella enteritidis , Staph. aureus , Pseudomonas aeruginosa and E. coli .…”

Section: Discussionmentioning

confidence: 99%

“…2001; Burt and Reinders 2003), although many of them are not yet completely exploited. Major components with antimicrobial activity found in plants, herbs and spices are phenolic compounds, terpenes, aliphatic alcohols, aldehydes, ketones, acids and isoflavonoids (Katayama and Nagai 1960; Farag et al. 1989; Nychas 1995; Dorman and Deans 2000; Lambert et al.…”

Section: Introductionmentioning

confidence: 99%

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Susceptibility of food-borne bacteria to binary combinations of antimicrobials at selected a_wand pH

2007

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Aim: To evaluate the antibacterial susceptibilities of food‐borne bacteria to individual and binary mixtures of a synthetic antimicrobial agent with a natural phenolic compound. Methods and Results: Antibacterial susceptibilities of Escherichia coli, Listeria innocua, Salmonella Typhimurium and Staphylococcus aureus to individual and binary mixtures of potassium sorbate with a phenolic compound (thymol, carvacrol, or eugenol) were evaluated, at selected water activity (aw; 0·99 or 0·97) and pH (5·5 or 4·5). The bacteria studied were susceptible to the action of the antimicrobials individually with minimal inhibitory concentrations that varied from 800‐ppm potassium sorbate for Staph. aureus at aw 0·99, and pH 5·5 to 100‐ppm thymol or carvacrol for the four studied bacteria at aw 0·97 and pH 4·5. Several binary mixtures of potassium sorbate with thymol, carvacrol or eugenol inhibited bacterial growth. Antimicrobial agent inhibitory concentrations in the mixture varied among bacteria, additionally depending on the aw and the pH tested. Conclusions: Synergistic binary mixtures with fractional inhibitory concentration index <0·6 include 100‐ or 200‐ppm potassium sorbate with 50‐ or 100‐ppm thymol, carvacrol or eugenol. Significance and Impact of the Study: The synergistic combinations could be useful in reducing the amounts of antimicrobials needed to inhibit growth, thus diminishing consumer concerns regarding chemical preservatives.

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“…Results presented in Tables 1–4 are in agreement with those reported by several authors (Katayama and Nagai 1960; Farag et al. 1989; Sofos and Busta 1992).…”

Section: Discussionsupporting

confidence: 92%

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Susceptibility of food-borne bacteria to binary combinations of antimicrobials at selected a_wand pH

2007

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“…Similar to carvacrol, thymol contains both a hydroxyl group and a system of delocalized electrons and was found to possess strong antimicrobial activity. It was described earlier that the hydroxyl group (bound to a benzene ring) is important for the activities of some antimicrobial compounds and that these activities are enhanced by the presence of ␣-␤ double bonds (3,11,17,20). Salih et al (19) showed that hydroxycinnamic acids showed antimicrobial activities even though their esters were not active.…”

Section: Discussionmentioning

confidence: 99%

The Phenolic Hydroxyl Group of Carvacrol Is Essential for Action against the Food-Borne Pathogen Bacillus cereus

Ultee¹,

Bennik²,

Moezelaar³

2002

Appl Environ Microbiol

1,399

899

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The natural antimicrobial compound carvacrol shows a high preference for hydrophobic phases. The partition coefficients of carvacrol in both octanol-water and liposome-buffer phases were determined (3.64 and 3.26, respectively). Addition of carvacrol to a liposomal suspension resulted in an expansion of the liposomal membrane. Maximum expansion was observed after the addition of 0.50 mol of carvacrol/mg of L-␣-phosphatidylethanolamine. Cymene, a biological precursor of carvacrol which lacks a hydroxyl group, was found to have a higher preference for liposomal membranes, thereby causing more expansion. The effect of cymene on the membrane potential was less pronounced than the effect of carvacrol. The pH gradient and ATP pools were not affected by cymene. Measurement of the antimicrobial activities of compounds similar to carvacrol (e.g., thymol, cymene, menthol, and carvacrol methyl ester) showed that the hydroxyl group of this compound and the presence of a system of delocalized electrons are important for the antimicrobial activity of carvacrol. Based on this study, we hypothesize that carvacrol destabilizes the cytoplasmic membrane and, in addition, acts as a proton exchanger, thereby reducing the pH gradient across the cytoplasmic membrane. The resulting collapse of the proton motive force and depletion of the ATP pool eventually lead to cell death.There is increasing interest in the use of plant-derived antimicrobial compounds as natural preservatives for foods. An example of such a natural antimicrobial compound is carvacrol, which is present in the essential oil fractions of oreganum (60 to 70% carvacrol) and thyme (45% carvacrol) (1, 13). While inhibition of the growth of several pathogens by carvacrol has been reported in various articles (6,10,12,23), none of these articles has addressed the mode of action of carvacrol. Using the spore-forming, food-borne pathogen Bacillus cereus as a model organism, it has been shown that exposure of vegetative cells to carvacrol concentrations up to 1 mM leads to an extension of the lag phase, a lower maximum specific growth rate, and a lower final population density (24). At concentrations above 1 mM, the viability of B. cereus is decreased exponentially. At the same time, increases in the membrane fluidity and leakage of protons and potassium ions are observed, leading to a decrease in the pH gradient across the cytoplasmic membrane (⌬pH), a collapse of the membrane potential (⌬), and the inhibition of ATP synthesis. Finally, these events are followed by cell death (25,26). Leakage of essential ions during exposure to antimicrobial compounds is often observed in microorganisms (5,8,21,22,28). However, for many compounds, the underlying mechanism of this leakage is not known. The present study with carvacrol gives insight into the mode of action of this compound. Due to its hydrophobic character and the observed effects on cells of B. cereus (24-26), accumulation of carvacrol in the membrane is expected. The partition behavior of carvacrol in both the octanolwater a...

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“…In dilutions of 1:2000 or more it showed antibacterial activity against five bacteria (Katayama & Nagai, 1960), and in a 1:10,000 dilution it exhibited tuberculostatic action against Mycobacterium tuberculosis (Jeney & Zsolnai, 1956). Kellner & Kober (1955) reported that vanillin showed low to moderate activity against nine species of bacteria, but Mashimo, Serisawa & Kuroda (1953) found little or no inhibitory activity against four species of bacteria and according to Fiedler & Kaben (1966), vanillin showed no antifungal or antibacterial action against six bacteria and fungi.…”

Section: Micro-organismsmentioning

confidence: 99%

Vanillin

1979

Monographs on Fragrance Raw Materials

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Description and physical properties: Merck Index (1976). Occurrence: Vanillin occurs widely in nature. It has been reported in the essential oil of Java citronella {Cymbopogon nardus Rendl.), in benzoin, Peru balsam and clove-bud oil and, chiefly, in vanilla pods (Vanilla planifolia, V. tahitensis and V. pompona). Vanillin is also present in the plants as glucose and vanillin, and another source of vanillin is the waste (liquor) of the wood-pulp industry (FenarolVs Handbook of Flavor Ingredients, 1975). Preparation: Made synthetically from eugenol or guaiacol. Most vanillin used in fragrances is from the waste (lignin) of the wood pulp industry (Bedoukian, 1967). Uses: In public use since the 1900s. Use in fragrances in the USA amounts to approximately 250,000 lb/yr. Concentration in final product (%): Soap Detergent Creams, lotions Perfume Usual 0 0 1 0001 0005 0-2 Maximum 0 1 0 0 1 0 0 3 0-8 Analytical data: Gas chromatogram, RIFM no. 70-10; infra-red curve, RIFM no. 70-10. Status Vanillin was given GRAS status by FEM A (1965) and is approved by the FDA for food use (GRAS). The Council of Europe (1974) listed vanillin, giving it an ADI of 10 mg/kg. Both the Food Chemicals Codex (1972) and the United States Pharmacopeia (1975) have monographs on vanillin and the Joint FAO/WHO Expert Committee on Food Additives (1967) has published a monograph and specifications for vanillin, giving an unconditional ADI of 0-10 mg/kg. Biological dataAcute toxicity. The minimum lethal dose of vanillin for rabbits was 3Ό g/kg following oral administration as a 5% solution in milk; toxic signs included increased rate of respiration followed by muscular weakness, lachrymation, dyspnoea, collapse and death in coma, without convulsions (Deichmann & Kitzmiller, 1940). The acute oral L D 50 of vanillin (administered as a 20% solution in propylene glycol) was found to be 1-58 g/kg for rats, with coma, and 1-40 g/kg for guinea-pigs, with depression (Jenner, Hagan, Taylor, Cook & Fitzhugh, 1964; Taylor, Jenner & Jones, 1964), and elsewhere the oral L D 50 for rats was reported as 2Og/kg (Hake & Rowe, 1963) and as approximately 2-8 g/kg (Hodge & Downs, 1961). The lethal dose administered by slow iv infusion to dogs was found to be 1-32 g/kg (Caujolle, Meynier & Moscarella, 1953), and the acute ip L D 50 values reported were 0-78 g/kg for mice and 1 19 g/kg for guinea-pigs (Caujolle & Meynier, 1954), lT6g/kg for rats (Caujolle, Meynier & Farthouat, 1956) and 475 mg/kg for mice (National Institute for Occupational Safety and Health, 1975). Four daily oral doses of 530 mg vanillin/kg given to rats produced no deaths and no macroscopic liver lesions (Taylor et al. 1964).In rats the lethal sc dose was reported as 1-8 g/kg (Deichmann & Kitzmiller, 1940) and the sc L D 50 as 1-5 g/kg (Binet, 1896), but the sc L D 50 for vanillin administered as a 4% solution in milk was 2-6 g/kg (Deichmann & Kitzmiller, 1940).Subacute and chronic toxicity. Intragastric administration of 300 mg vanillin/kg to rats twice weekly for 14 wk produced no adverse effects (...

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Chemical Significance of the Volatile Components of Spices in the Food Preservative Viewpoint-Iv

Cited by 40 publications

References 0 publications

Susceptibility of food-borne bacteria to binary combinations of antimicrobials at selected a_wand pH

Susceptibility of food-borne bacteria to binary combinations of antimicrobials at selected a_wand pH

The Phenolic Hydroxyl Group of Carvacrol Is Essential for Action against the Food-Borne Pathogen Bacillus cereus

Vanillin

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Chemical Significance of the Volatile Components of Spices in the Food Preservative Viewpoint-Iv

Cited by 40 publications

References 0 publications

Susceptibility of food-borne bacteria to binary combinations of antimicrobials at selected awand pH

Susceptibility of food-borne bacteria to binary combinations of antimicrobials at selected awand pH

The Phenolic Hydroxyl Group of Carvacrol Is Essential for Action against the Food-Borne Pathogen Bacillus cereus

Vanillin

Contact Info

Product

Resources

About

Susceptibility of food-borne bacteria to binary combinations of antimicrobials at selected a_wand pH

Susceptibility of food-borne bacteria to binary combinations of antimicrobials at selected a_wand pH