Cargando…
Antibacterial and Antifungal Activities of Spices
Infectious diseases caused by pathogens and food poisoning caused by spoilage microorganisms are threatening human health all over the world. The efficacies of some antimicrobial agents, which are currently used to extend shelf-life and increase the safety of food products in food industry and to in...
Autores principales: | , , , , , |
---|---|
Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2017
|
Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5486105/ https://www.ncbi.nlm.nih.gov/pubmed/28621716 http://dx.doi.org/10.3390/ijms18061283 |
_version_ | 1783246202757709824 |
---|---|
author | Liu, Qing Meng, Xiao Li, Ya Zhao, Cai-Ning Tang, Guo-Yi Li, Hua-Bin |
author_facet | Liu, Qing Meng, Xiao Li, Ya Zhao, Cai-Ning Tang, Guo-Yi Li, Hua-Bin |
author_sort | Liu, Qing |
collection | PubMed |
description | Infectious diseases caused by pathogens and food poisoning caused by spoilage microorganisms are threatening human health all over the world. The efficacies of some antimicrobial agents, which are currently used to extend shelf-life and increase the safety of food products in food industry and to inhibit disease-causing microorganisms in medicine, have been weakened by microbial resistance. Therefore, new antimicrobial agents that could overcome this resistance need to be discovered. Many spices—such as clove, oregano, thyme, cinnamon, and cumin—possessed significant antibacterial and antifungal activities against food spoilage bacteria like Bacillus subtilis and Pseudomonas fluorescens, pathogens like Staphylococcus aureus and Vibrio parahaemolyticus, harmful fungi like Aspergillus flavus, even antibiotic resistant microorganisms such as methicillin resistant Staphylococcus aureus. Therefore, spices have a great potential to be developed as new and safe antimicrobial agents. This review summarizes scientific studies on the antibacterial and antifungal activities of several spices and their derivatives. |
format | Online Article Text |
id | pubmed-5486105 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2017 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-54861052017-06-29 Antibacterial and Antifungal Activities of Spices Liu, Qing Meng, Xiao Li, Ya Zhao, Cai-Ning Tang, Guo-Yi Li, Hua-Bin Int J Mol Sci Review Infectious diseases caused by pathogens and food poisoning caused by spoilage microorganisms are threatening human health all over the world. The efficacies of some antimicrobial agents, which are currently used to extend shelf-life and increase the safety of food products in food industry and to inhibit disease-causing microorganisms in medicine, have been weakened by microbial resistance. Therefore, new antimicrobial agents that could overcome this resistance need to be discovered. Many spices—such as clove, oregano, thyme, cinnamon, and cumin—possessed significant antibacterial and antifungal activities against food spoilage bacteria like Bacillus subtilis and Pseudomonas fluorescens, pathogens like Staphylococcus aureus and Vibrio parahaemolyticus, harmful fungi like Aspergillus flavus, even antibiotic resistant microorganisms such as methicillin resistant Staphylococcus aureus. Therefore, spices have a great potential to be developed as new and safe antimicrobial agents. This review summarizes scientific studies on the antibacterial and antifungal activities of several spices and their derivatives. MDPI 2017-06-16 /pmc/articles/PMC5486105/ /pubmed/28621716 http://dx.doi.org/10.3390/ijms18061283 Text en © 2017 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Review Liu, Qing Meng, Xiao Li, Ya Zhao, Cai-Ning Tang, Guo-Yi Li, Hua-Bin Antibacterial and Antifungal Activities of Spices |
title | Antibacterial and Antifungal Activities of Spices |
title_full | Antibacterial and Antifungal Activities of Spices |
title_fullStr | Antibacterial and Antifungal Activities of Spices |
title_full_unstemmed | Antibacterial and Antifungal Activities of Spices |
title_short | Antibacterial and Antifungal Activities of Spices |
title_sort | antibacterial and antifungal activities of spices |
topic | Review |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5486105/ https://www.ncbi.nlm.nih.gov/pubmed/28621716 http://dx.doi.org/10.3390/ijms18061283 |
work_keys_str_mv | AT liuqing antibacterialandantifungalactivitiesofspices AT mengxiao antibacterialandantifungalactivitiesofspices AT liya antibacterialandantifungalactivitiesofspices AT zhaocaining antibacterialandantifungalactivitiesofspices AT tangguoyi antibacterialandantifungalactivitiesofspices AT lihuabin antibacterialandantifungalactivitiesofspices |