流出
精油
溴化乙锭
金黄色葡萄球菌
抗菌活性
微生物学
化学
诺氟沙星
抗生素
生物
食品科学
细菌
生物化学
环丙沙星
遗传学
DNA
作者
Cícera Datiane de Morais Oliveira-Tintino,Saulo R. Tintino,Paulo W. Limaverde,Fernando Gomes Figueredo,Fábia F. Campina,Francisco Assis Bezerra da Cunha,Roger Henrique Sousa da Costa,Pedro Pereira,Luciene Ferreira de Lima,Yedda M.L.S. de Matos,Henrique Douglas Melo Coutinho,José P. Siqueira-Júnior,Valdir de Queiroz Balbino,Teresinha Gonçalves da Silva
出处
期刊:Food Chemistry
[Elsevier BV]
日期:2018-10-01
卷期号:262: 72-77
被引量:48
标识
DOI:10.1016/j.foodchem.2018.04.040
摘要
This study was carried out to test the essential oil from C. ambrosioides leaves and its main constituent, α-Terpinene, in an antibacterial activity assay. As well, it was evaluated ability reduce resistance to norfloxacin and ethidium bromide was compared the Staphylococcus aureus 1199B whith 1199 wild type strain. The MIC of the C. ambrosioides essential oil and α-Terpinene were determined by microdilution method. The MIC of the essential oil and α-Terpinene presented a value ≥ 1024 μg/mL. However, when associated with antibacterials, the essential oil from C. ambrosioides leaves significantly reduced the MIC of antibiotics and ethidium bromide, characterizing an efflux pump inhibition. The C. ambrosioides essential oil, despite having no direct antibacterial activity against the S. aureus 1199B strain, showed a potentiating action when associated with antibacterial agents, this being attributed to an inhibition of efflux pumps.
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