Mechanisms of Antibacterial Action of Three Monoterpenes

By D. Trombetta, F. Castelli, M. Sarpietro, V. Venuti, M. Cristani, Claudia Daniele, A. Saija, G. Mazzanti, G. Bisignano. Antimicrobial Agents and Chemotherapy, 2005

1,263 citations recorded by the source corpus.

Subfields: Food Science, Molecular Biology

View Paper: https://www.semanticscholar.org/paper/d4e6a78fe3242c87bda9f60242c57e44c494a5a5

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In Food Science

1. Marina Sokovic
2. T. McAllister
3. A. Chaves
4. R. Meyer
5. F. Nazzaro
6. F. Fratianni
7. C. Benchaar
8. T. Mygind

Citations in the corpus

• Antibacterial and antifungal activities of thymol: A brief review of the literature. (2016, background): “Trombetta et al. (2005) evaluated the capability of thymol and other monoterpenes to damage bacterial lipid membranes, so as to better understand their mechanisms of action.”
• Antimicrobial activity of essential oils and their components against the three major pathogens of the cultivated button mushroom, Agaricus bisporus (2006, background): “Several monoterpenes were found to affect the structural and functional properties of the lipid fraction of the plasma membrane of bacteria and yeasts, causing intracellular materials to leak (Trombetta et al., 2005).”
• Effect of Essential Oils on Pathogenic Bacteria (2013, background): “Generally, Gram-negative bacteria are more resistant to EOs than Gram-positive bacteria [6].”
• Dose–response effects of essential oils on in vitro fermentation activity of the rumen microbial population (2008, background): “These molecules increase the fluidity and permeability of the cell membrane and disturb membrane-embedded proteins (Trombetta et al., 2005) producing disintegration of the cell wall with release of cytoplasmic material to the external medium at high doses (Rasooli et al.”
• Eugenol (an essential oil of clove) acts as an antibacterial agent against Salmonella typhi by disrupting the cellular membrane. (2010, background): “…partitions from an aqueous phase into membrane structures of bacteria, resulting in membrane expansion, increased membrane fluidity and permeability, disturbance of membrane-embedded proteins, inhibition of respiration, and alteration of ion transport processes of bacteria (Trombetta et al., 2005).”
• Essential Oils in Food Preservation: Mode of Action, Synergies, and Interactions with Food Matrix Components (2012, methodology): “…by LAURDAN staining combined with spectrofluorometry (Nielsen and Otzen, 2010), and membrane fluidity can be investigated directly in bacteria by differential scanning calorimetry (Trombetta et al., 2005) or fluorescence anisotropy measurements of DPH using a spectrofluorometer (Liao et al., 2010).”