Influence of subinhibitory concentrations of plant essential oils on the production of enterotoxins A and B and alpha-toxin by Staphylococcus aureus.
The data presented show the ability of subinhibitory concentrations of plant essential oils to influence the production of enterotoxins A and B and alpha-toxin by Staphylococcus aureus. Subinhibitory concentrations of the oils of bay, clove, cinnamon, nutmeg and thyme had no significant effect on the overall quantity of extracellular protein produced. Haemolysis due to alpha-toxin was significantly reduced after culture with all five plant essential oils. This reduction was greatest with the oils of bay, cinnamon and clove. These three oils also significantly decreased the production of enterotoxin A; the oils of clove and cinnamon also significantly decreased the production of enterotoxin B.
Smith-Palmer
A
A
Department of Dietetics, Nutrition and Biological Sciences, Queen Margaret University College, Clerwood Terrace, Edinburgh EH12 8TS, UK 2Medical Microbiology, University of Edinburgh Medical School, Teviot Place, Edinburgh EH8 9AC, UK.
Stewart
J
J
Department of Dietetics, Nutrition and Biological Sciences, Queen Margaret University College, Clerwood Terrace, Edinburgh EH12 8TS, UK 2Medical Microbiology, University of Edinburgh Medical School, Teviot Place, Edinburgh EH8 9AC, UK.
Fyfe
L
L
Department of Dietetics, Nutrition and Biological Sciences, Queen Margaret University College, Clerwood Terrace, Edinburgh EH12 8TS, UK 2Medical Microbiology, University of Edinburgh Medical School, Teviot Place, Edinburgh EH8 9AC, UK.
D004768:Enterotoxins / Q000096:biosynthesis*; D009822:Oils, Volatile / Q000494:pharmacology*; D013211:Staphylococcus aureus / Q000187:drug effects* / Q000472:pathogenicity; D010738:Type C Phospholipases / Q000096:biosynthesis*
D004768:Enterotoxins; D009822:Oils, Volatile; C026066:enterotoxin A, Staphylococcal; C031818:enterotoxin B, staphylococcal; D010738:Type C Phospholipases