Influence of sub-inhibitory concentrations of plant essential oils on the production of enterotoxins A and B and alpha toxin by Staphylococcus aureus



Smith-Palmer, A and Stewart, J and Fyfe, Lorna (2004) Influence of sub-inhibitory concentrations of plant essential oils on the production of enterotoxins A and B and alpha toxin by Staphylococcus aureus. Journal of Medical Microbiology, 53 (10). pp. 1023-1027. ISSN 0022-2615

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Abstract

The data presented show the ability of subinhibitory concentrations of plant essential oils to influence the production of enterotoxins A and B and alpha-toxin by Staphylococcus aureus. Subinhibitory concentrations of the oils of bay, clove, cinnamon, nutmeg and thyme had no significant effect on the overall quantity of extracellular protein produced. Haemolysis due to alpha-toxin was significantly reduced after culture with all five plant essential oils. This reduction was greatest with the oils of bay, cinnamon and clove. These three oils also significantly decreased the production of enterotoxin A; the oils of clove and cinnamon also significantly decreased the production of enterotoxin B.

Item Type: Article
Divisions: School of Health Sciences > Dietetics, Nutrition and Biological Sciences
Date Deposited: 26 Sep 2012 11:56
Last Modified: 19 Mar 2014 13:00
URI: http://eresearch.qmu.ac.uk/id/eprint/2931

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