Grapefruit essential oils inhibit quorum sensing of Pseudomonas aeruginosa.
作者： María C Luciardi , M Amparo Blázquez , María R Alberto , Elena Cartagena , Mario E Arena
关键词: Steam distillation 、 Preservative 、 Antimicrobial 、 Autoinducer 、 Citrus paradisi 、 Chemistry 、 Essential oil 、 Limonene 、 Food science 、 Pseudomonas aeruginosa
摘要: Citrus essential oils are used in food to confer flavor and aromas. The citrus have been granted as GRAS could be antimicrobial additives control bacterial quorum sensing from potential pathogens. chemical composition inhibitory activity of paradisi (grapefruit) obtained by cold-pressed method (EOP) followed steam distillation, against Pseudomonas aeruginosa were determined. GC-MS analyses the oil indicated amount components was highest with D-limonene both cases. However, extraction modified composition. EOP had higher coumarins flavonoid well less oxygenated terpenoids. At 0.1 mg/mL not able modify development but inhibited P. biofilm production between 52% 55%, sessile viability 45% 48%, autoinducer elastase 30% 56%. Limonene effective at inhibiting than oils, suggesting a synergistic effect minor components. According our results, grapefruit preservative virulence.
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