Influence of Origanum vulgare L. essential oil on enterotoxin production, membrane permeability and surface characteristics of Staphylococcus aureus.
This study evaluated the influence of the essential oil from Origanum vulgare L. on the enterotoxin production, membrane permeability and cell surface characteristics of Staphylococcus aureus. The suppression of enterotoxin production occurred totally in the broth added with the essential oil at subinhibitory concentrations (0.3 and 0.15 microL/mL). Loss of 260-nm-absorbing material and potassium ions occurred immediately after addition of the essential oil at 0.6 and 1.2 microL/mL and followed up to 120 min. Electron microscopy of essential oil-treated cells revealed the formation of roles in the cell surfaces and loss of cytoplasm material. According to these results, O. vulgare essential oil could be rationally applied in food products both to inhibit the growth of S. aureus and to suppress the synthesis of staphylococcal enterotoxins.
de Souza
Evandro Leite
EL
Laboratory of Food Microbiology, Department of Nutrition, Health Sciences Center, Federal University of Pernambuco, Recife, Brazil. evandroleitesouza@ccs.ufpb.br
de Barros
Jefferson Carneiro
JC
de Oliveira
Carlos Eduardo Vasconcelos
CE
da Conceição
Maria Lúcia
ML
D000900:Anti-Bacterial Agents / Q000494:pharmacology*; D001426:Bacterial Proteins / Q000378:metabolism; D002462:Cell Membrane / Q000648:ultrastructure; D002463:Cell Membrane Permeability / Q000187:drug effects*; D004768:Enterotoxins / Q000378:metabolism*; D008854:Microscopy, Electron; D009822:Oils, Volatile / Q000494:pharmacology*; D031341:Origanum / Q000737:chemistry*; D013211:Staphylococcus aureus / Q000187:drug effects* / Q000648:ultrastructure
D000900:Anti-Bacterial Agents; D001426:Bacterial Proteins; D004768:Enterotoxins; D009822:Oils, Volatile