Membrane toxicity of antimicrobial compounds from essential oils.
By Rosangela Di Pasqua, G. Betts, Nikki Hoskins, M. Edwards, Danilo Ercolini, G. Mauriello. Journal of Agricultural and Food Chemistry, 2007
629 citations recorded by the source corpus.
Subfields: Biotechnology, Environmental Chemistry, Food Science
View Paper: https://www.semanticscholar.org/paper/c7321577d169c43ff86ea8b8dd24881125813ade
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In Food Science
Citations in the corpus
- Effect of Essential Oils on Pathogenic Bacteria (2013, background): “typhimurium, a reduction in the levels of trans C18 fatty acid is not accompanied by an increase in its cis isomer, but the increase of the C18:1 cis and C17:1 cis fatty acids may be related to such a decrease [35].”
- Essential Oils in Food Preservation: Mode of Action, Synergies, and Interactions with Food Matrix Components (2012, methodology): “Allicin is shown to target intracellular enzymes by interacting with their free SH groups.”
- Essential oils and their use in animal feeds for monogastric animals - effects on feed quality, gut microbiota, growth performance and food safety: a review. (2018, background): “In principle, both compounds are able to disturb the integrity and function of bacterial cell membranes (Di Pasqua et al. 2007).”
- Antimicrobial Activity of Some Essential Oils—Present Status and Future Perspectives (2017, background): “As an adaptation mechanism to maintain optimal membrane function and structure, it has been proposed that cells exposed to carvacrol change the fatty acid composition of the membrane because of the effect of carvacrol on fluidity [74,75].”
- Resistance and survival strategies of Salmonella enterica to environmental stresses (2012, background): “…appears to be directed against the particular plantderived compound involved and also differs among bacterial species; although, the overall effect is typically a reduction in unsaturated fatty acids anda corresponding increase inmembrane rigidity (Di Pasquaet al., 2006; Di Pasqua et al., 2007).”