title: Effect of Zataria multiflora Boiss. essential oil, nisin, and their combination on the production of enterotoxin C and alpha-hemolysin by Staphylococcus aureus.
abstract: The effect of different concentrations of Zataria multiflora Boiss. essential oil (EO; 0%, 0.005%, and 0.015%), nisin (0, 0.125, and 0.25 microL/mL), and their combinations on the production of staphylococcal enterotoxin C (SEC) and alpha-hemolysin (alpha-toxin) by Staphylococcus aureus at different inoculation levels (10(3), 10(4), and 10(5) cfu/mL) in brain heart infusion broth during storage at 35 degrees C for up to 43 days was evaluated. The SEC production was significantly (p < 0.05) inhibited and the hemolysis due to alpha-toxin was significantly (p < 0.05) reduced by EO concentration at levels 0.015% and 0.005%, respectively. Significant (p < 0.05) inhibitory effect of EO on SEC production at level 0.005% was observed when it was used in combination with nisin = 0.125 microL/mL. The significant (p < 0.05) synergistic effect of EO = 0.005% and nisin = 0.125 microL/mL was also observed as more reduction of hemolysis due to alpha-toxin than EO = 0.005% alone. Further, EO significantly (p < 0.05) prevented SEC production by S. aureus during the manufacturing process of a traditional Iranian white brined cheese (as a food model) even at its lowest concentration (5 microL/100 mL), in this study.
authors.affiliation: Department of Food Hygiene, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran.
authors.forename: Mahnoosh
authors.initials: M
authors.lastname: Parsaeimehr
authors.forename: Afshin Akhondzadeh
authors.initials: AA
authors.lastname: Basti
authors.forename: Behrad
authors.initials: B
authors.lastname: Radmehr
authors.forename: Ali
authors.initials: A
authors.lastname: Misaghi
authors.forename: Arash
authors.initials: A
authors.lastname: Abbasifar
authors.forename: Ghity
authors.initials: G
authors.lastname: Karim
authors.forename: Nourdahr
authors.initials: N
authors.lastname: Rokni
authors.forename: Mohammad Sobhani
authors.initials: MS
authors.lastname: Motlagh
authors.forename: Hassan
authors.initials: H
authors.lastname: Gandomi
authors.forename: Negin
authors.initials: N
authors.lastname: Noori
authors.forename: Ali
authors.initials: A
authors.lastname: Khanjari
mesh_terms: D001427:Bacterial Toxins / Q000037:antagonists & inhibitors / Q000096:biosynthesis*; D002611:Cheese / Q000032:analysis / Q000382:microbiology; D004305:Dose-Response Relationship, Drug; D004357:Drug Synergism; D004768:Enterotoxins / Q000032:analysis / Q000037:antagonists & inhibitors / Q000096:biosynthesis*; D005517:Foodborne Diseases / Q000382:microbiology / Q000517:prevention & control; D006460:Hemolysin Proteins / Q000037:antagonists & inhibitors / Q000096:biosynthesis*; D006801:Humans; D007492:Iran; D019686:Lamiaceae / Q000737:chemistry*; D009561:Nisin / Q000008:administration & dosage*; D009822:Oils, Volatile / Q000008:administration & dosage*; D012903:Smell; D013211:Staphylococcus aureus / Q000187:drug effects* / Q000254:growth & development / Q000378:metabolism; D013649:Taste
chemical_list: D001427:Bacterial Toxins; D004768:Enterotoxins; D006460:Hemolysin Proteins; D009822:Oils, Volatile; C021091:staphylococcal alpha-toxin; D009561:Nisin; C034959:enterotoxin C, staphylococcal