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J-GLOBAL ID：201702264916354674   整理番号：17A0409476

E.コイル,その抗菌特性と作用機序に対するAmomum tsaoko精油の保存可能性【Powered by NICT】

The preservative potential of Amomum tsaoko essential oil against E. coil, its antibacterial property and mode of action

著者 (24件)： Guo Na (Key Laboratory of Forest Plant Ecology, Ministry of Education, Northeast Forestry University, 150040 Harbin, PR China) ,  Guo Na (Engineering Research Center of Forest Bio-preparation, Ministry of Education, Northeast Forestry University, 150040 Harbin, PR China) ,  Guo Na (Collaborative Innovation Center for Development and Utilization of Forest Resources, Northeast Forestry University, 150040 Harbin, PR China) ,  Zang Yu-Ping (Key Laboratory of Forest Plant Ecology, Ministry of Education, Northeast Forestry University, 150040 Harbin, PR China) ,  Zang Yu-Ping (Engineering Research Center of Forest Bio-preparation, Ministry of Education, Northeast Forestry University, 150040 Harbin, PR China) ,  Zang Yu-Ping (Collaborative Innovation Center for Development and Utilization of Forest Resources, Northeast Forestry University, 150040 Harbin, PR China) ,  Cui Qi (Key Laboratory of Forest Plant Ecology, Ministry of Education, Northeast Forestry University, 150040 Harbin, PR China) ,  Cui Qi (Engineering Research Center of Forest Bio-preparation, Ministry of Education, Northeast Forestry University, 150040 Harbin, PR China) ,  Cui Qi (Collaborative Innovation Center for Development and Utilization of Forest Resources, Northeast Forestry University, 150040 Harbin, PR China) ,  Gai Qing-Yan (Key Laboratory of Forest Plant Ecology, Ministry of Education, Northeast Forestry University, 150040 Harbin, PR China) ,  Gai Qing-Yan (Engineering Research Center of Forest Bio-preparation, Ministry of Education, Northeast Forestry University, 150040 Harbin, PR China) ,  Gai Qing-Yan (Collaborative Innovation Center for Development and Utilization of Forest Resources, Northeast Forestry University, 150040 Harbin, PR China) ,  Jiao Jiao (Key Laboratory of Forest Plant Ecology, Ministry of Education, Northeast Forestry University, 150040 Harbin, PR China) ,  Jiao Jiao (Engineering Research Center of Forest Bio-preparation, Ministry of Education, Northeast Forestry University, 150040 Harbin, PR China) ,  Jiao Jiao (Collaborative Innovation Center for Development and Utilization of Forest Resources, Northeast Forestry University, 150040 Harbin, PR China) ,  Wang Wei (Key Laboratory of Forest Plant Ecology, Ministry of Education, Northeast Forestry University, 150040 Harbin, PR China) ,  Wang Wei (Engineering Research Center of Forest Bio-preparation, Ministry of Education, Northeast Forestry University, 150040 Harbin, PR China) ,  Wang Wei (Collaborative Innovation Center for Development and Utilization of Forest Resources, Northeast Forestry University, 150040 Harbin, PR China) ,  Zu Yuan-Gang (Key Laboratory of Forest Plant Ecology, Ministry of Education, Northeast Forestry University, 150040 Harbin, PR China) ,  Zu Yuan-Gang (Engineering Research Center of Forest Bio-preparation, Ministry of Education, Northeast Forestry University, 150040 Harbin, PR China) ,  Zu Yuan-Gang (Collaborative Innovation Center for Development and Utilization of Forest Resources, Northeast Forestry University, 150040 Harbin, PR China) ,  Fu Yu-Jie (Key Laboratory of Forest Plant Ecology, Ministry of Education, Northeast Forestry University, 150040 Harbin, PR China) ,  Fu Yu-Jie (Engineering Research Center of Forest Bio-preparation, Ministry of Education, Northeast Forestry University, 150040 Harbin, PR China) ,  Fu Yu-Jie (Collaborative Innovation Center for Development and Utilization of Forest Resources, Northeast Forestry University, 150040 Harbin, PR China)
資料名： Food Control  (Food Control)
巻： 75  ページ： 236-245  発行年： 2017年 
JST資料番号： W0246A  ISSN： 0956-7135  資料種別： 逐次刊行物 (A)
記事区分： 原著論文  発行国： イギリス (GBR)  言語： 英語 (EN)

抄録/ポイント： Amomum tsaokoはスパイスとして中国南西部に広く分布している。本研究では,食品媒介病原体に対するAmomum tsaoko精油(AEO)の抗細菌活性を評価した。抗菌活性を阻害(ZOI),最小阻止濃度(MIC),最小殺菌濃度(MBC),および時間-殺菌アッセイの領域を測定することによって決定した。結果食物系細菌の感受性を示したEscherichia coli(E.coli)を3.13および6.25mg/mLの最低M ICとMBC値と優れたであった。AEOの抗菌機構は核酸と蛋白質の漏出につながる細胞膜の透過率と一体性の変化であった。in situでのE.coli不活性化の動力学の検出はAEOは食品中の良好な保存活性を持つことを示した。AEOは食品保存料の有望な抗菌性添加剤となることを考慮する必要がある。Copyright 2017 Elsevier B.V., Amsterdam. All rights reserved. Translated from English into Japanese by JST.【Powered by NICT】

シソーラス用語： 抗細菌作用 ,  透過率 ,  食品 ,  核酸 ,  最小発育阻止濃度 ,  不活性化 ,  細菌 ,  保存料 ,  細胞膜 ,  殺菌 ,  *精油 ,  添加剤 ,  Escherichia
準シソーラス用語： 最小殺菌濃度 ,  食品媒介病原菌 , 【Automatic Indexing@JST】

著者キーワード (5件)： Amomum tsaoko精油 ,  食品由来細菌 ,  抗菌機構 ,  膜完全性 ,  食品防腐剤

分類 (1件)： 精油,香料  (YG03020H)

タイトルに関連する用語 (6件)： 抗菌 ,  作用機序 ,  Amomum ,  精油 ,  保存 ,  可能性