Comparison of anti-Campylobacter activity of free thymol and thymol-beta-D-glucopyranoside in absence or presence of beta-glycoside-hydrolysing gut bacteria
Само за регистроване кориснике
2015
Аутори
Epps, Sharon V. R.Petrujkić, Branko
Sedej, Ivana
Krueger, Nathan A.
Harvey, Roger B.
Beier, Ross C.
Stanton, Thad B.
Phillips, Timothy D.
Anderson, Robin C.
Nisbet, David J.
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
Thymol 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-glucopyra...noside 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.
Кључне речи:
Campylobacter / Foodborne pathogen / Gut bacteria / Thymol / Thymol-beta-D-glucopyranosideИзвор:
Food Chemistry, 2015, 173, 92-98Издавач:
- Elsevier Sci Ltd, Oxford
DOI: 10.1016/j.foodchem.2014.10.007
ISSN: 0308-8146
PubMed: 25465999
WoS: 000347755800012
Scopus: 2-s2.0-84908377257
Колекције
Институција/група
Fakultet veterinarske medicineTY - JOUR AU - Epps, Sharon V. R. AU - Petrujkić, Branko AU - Sedej, Ivana AU - Krueger, Nathan A. AU - Harvey, Roger B. AU - Beier, Ross C. AU - Stanton, Thad B. AU - Phillips, Timothy D. AU - Anderson, Robin C. AU - Nisbet, David J. PY - 2015 UR - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1218 AB - Thymol 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. PB - Elsevier Sci Ltd, Oxford T2 - Food Chemistry T1 - Comparison of anti-Campylobacter activity of free thymol and thymol-beta-D-glucopyranoside in absence or presence of beta-glycoside-hydrolysing gut bacteria VL - 173 SP - 92 EP - 98 DO - 10.1016/j.foodchem.2014.10.007 ER -
@article{ author = "Epps, Sharon V. R. and Petrujkić, Branko and Sedej, Ivana and Krueger, Nathan A. and Harvey, Roger B. and Beier, Ross C. and Stanton, Thad B. and Phillips, Timothy D. and Anderson, Robin C. and Nisbet, David J.", year = "2015", abstract = "Thymol 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.", publisher = "Elsevier Sci Ltd, Oxford", journal = "Food Chemistry", title = "Comparison of anti-Campylobacter activity of free thymol and thymol-beta-D-glucopyranoside in absence or presence of beta-glycoside-hydrolysing gut bacteria", volume = "173", pages = "92-98", doi = "10.1016/j.foodchem.2014.10.007" }
Epps, S. V. R., Petrujkić, B., Sedej, I., Krueger, N. A., Harvey, R. B., Beier, R. C., Stanton, T. B., Phillips, T. D., Anderson, R. C.,& Nisbet, D. J.. (2015). Comparison of anti-Campylobacter activity of free thymol and thymol-beta-D-glucopyranoside in absence or presence of beta-glycoside-hydrolysing gut bacteria. in Food Chemistry Elsevier Sci Ltd, Oxford., 173, 92-98. https://doi.org/10.1016/j.foodchem.2014.10.007
Epps SVR, Petrujkić B, Sedej I, Krueger NA, Harvey RB, Beier RC, Stanton TB, Phillips TD, Anderson RC, Nisbet DJ. Comparison of anti-Campylobacter activity of free thymol and thymol-beta-D-glucopyranoside in absence or presence of beta-glycoside-hydrolysing gut bacteria. in Food Chemistry. 2015;173:92-98. doi:10.1016/j.foodchem.2014.10.007 .
Epps, Sharon V. R., Petrujkić, Branko, Sedej, Ivana, Krueger, Nathan A., Harvey, Roger B., Beier, Ross C., Stanton, Thad B., Phillips, Timothy D., Anderson, Robin C., Nisbet, David J., "Comparison of anti-Campylobacter activity of free thymol and thymol-beta-D-glucopyranoside in absence or presence of beta-glycoside-hydrolysing gut bacteria" in Food Chemistry, 173 (2015):92-98, https://doi.org/10.1016/j.foodchem.2014.10.007 . .