Biocontrol Science
Online ISSN : 1884-0205
Print ISSN : 1342-4815
ISSN-L : 1342-4815
The Antibacterial Activities of Peppermint Oil and Green Tea Polyphenols, Alone and in Combination, against Enterohemorrhagic Escherichia coil
KENJI OSAWATAKAHISA SAEKIHIDEYUKI YASUDAHAJIME HAMASHIMAMASANORI SASATSUTAKETOSHI ARAI
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ジャーナル フリー

1999 年 4 巻 1 号 p. 1-7

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The antibacterial activities of peppermint oil and its 53 constituents against Escherichia coil were examined in a preliminary screening test. Peppermint oil and 15 of its constituents had significant bactericidal activity against non-pathogenic E. coil and enterohemorrhagic E. coil O157: H7. Polyphenols from green tea and four catechins from green tea also had antibacterial activity aganist E. coil O157: H7 in liquid culture medium. Peppermint oil and three of its constituents, namely, menthol, menthone and neomenthol, killed the bacteria within one hour at concentrations above 400 μ g/ml in phosphate-buffered saline. Polyphenols from green tea showed bacteriostatic activity in the culture medium, and bactericidal activity in PBS. This latter effect only became evident after several hours. A synergistic effect was observed for peppermint oil and for menthol when combined with green-tea polyphenols. These results suggest that the antibacterial activities of peppermint oil and green-tea polyphenols might involve different mechanisms and combinations of peppermint oil or the active constituents of peppermint oil with green-tea polyphenols might be useful as natural antibacterial agents against E. coil 0157: H7.

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© The Society for Antibacterial and Antifungal Agents, Japan
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