Приказ основних података о документу

dc.creatorEpps, Sharon V. R.
dc.creatorPetrujkić, Branko
dc.creatorSedej, Ivana
dc.creatorKrueger, Nathan A.
dc.creatorHarvey, Roger B.
dc.creatorBeier, Ross C.
dc.creatorStanton, Thad B.
dc.creatorPhillips, Timothy D.
dc.creatorAnderson, Robin C.
dc.creatorNisbet, David J.
dc.date.accessioned2020-06-03T13:56:34Z
dc.date.available2020-06-03T13:56:34Z
dc.date.issued2015
dc.identifier.issn0308-8146
dc.identifier.urihttps://vet-erinar.vet.bg.ac.rs/handle/123456789/1218
dc.description.abstractThymol is a natural product that exhibits antimicrobial activity in vitro but in vivo results indicate that absorption within the proximal alimentary tract precludes its delivery to the distal gut. Presently, the anti-Campylobacter activity of thymol was compared against that of thymol-beta-D-glucopyranoside, the latter being resistant to absorption. When treated with 1 mM thymol, Campylobacter coli and jejuni were reduced during pure or co-culture with a beta-glycoside-hydrolysing Parabacteroides distasonis. Thymol-beta-D-glucopyranoside treatment (1 mM) did not reduce C coli and jejuni during pure culture but did during co-culture with P. distasonis or during mixed culture with porcine or bovine faecal microbes possessing beta-glycoside-hydrolysing activity. Fermentation acid production was reduced by thymol-beta-D-glucopyranoside treatment, indicating that fermentation was inhibited, which may limit its application to just before harvest. Results suggest that thymol-beta-D-glucopyranoside or similar beta-glycosides may be able to escape absorption within the proximal gut and become activated by bacterial beta-glycosidases in the distal gut. Published by Elsevier Ltd.en
dc.publisherElsevier Sci Ltd, Oxford
dc.rightsrestrictedAccess
dc.sourceFood Chemistry
dc.subjectCampylobacteren
dc.subjectFoodborne pathogenen
dc.subjectGut bacteriaen
dc.subjectThymolen
dc.subjectThymol-beta-D-glucopyranosideen
dc.titleComparison of anti-Campylobacter activity of free thymol and thymol-beta-D-glucopyranoside in absence or presence of beta-glycoside-hydrolysing gut bacteriaen
dc.typearticle
dc.rights.licenseARR
dcterms.abstractКруегер, Натхан A.; Беиер, Росс Ц.; Харвеy, Рогер Б.; Еппс, Схарон В. Р.; Седеј, Ивана; Пхиллипс, Тимотхy Д.; Петрујкић, Бранко; Стантон, Тхад Б.; Нисбет, Давид Ј.; Aндерсон, Робин Ц.;
dc.citation.volume173
dc.citation.spage92
dc.citation.epage98
dc.citation.other173: 92-98
dc.citation.rankaM21
dc.identifier.wos000347755800012
dc.identifier.doi10.1016/j.foodchem.2014.10.007
dc.identifier.pmid25465999
dc.identifier.scopus2-s2.0-84908377257
dc.type.versionpublishedVersion


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Приказ основних података о документу