Comparison of anti-Campylobacter activity of free thymol and thymol-ß-D-glucopyranoside in absence or presence of ß-glycoside-hydrolysing gut bacteria.
Food Chem
; 173: 92-8, 2015 Apr 15.
Article
en En
| MEDLINE
| ID: mdl-25465999
ABSTRACT
Thymol is a natural product that exhibits antimicrobial activity in vitro but in vivo results indicate that absorption within the proximal alimentary tract precludes its delivery to the distal gut. Presently, the anti-Campylobacter activity of thymol was compared against that of thymol-ß-D-glucopyranoside, the latter being resistant to absorption. When treated with 1 mM thymol, Campylobacter coli and jejuni were reduced during pure or co-culture with a ß-glycoside-hydrolysing Parabacteroides distasonis. Thymol-ß-D-glucopyranoside treatment (1 mM) did not reduce C. coli and jejuni during pure culture but did during co-culture with P. distasonis or during mixed culture with porcine or bovine faecal microbes possessing ß-glycoside-hydrolysing activity. Fermentation acid production was reduced by thymol-ß-D-glucopyranoside treatment, indicating that fermentation was inhibited, which may limit its application to just before harvest. Results suggest that thymol-ß-D-glucopyranoside or similar ß-glycosides may be able to escape absorption within the proximal gut and become activated by bacterial ß-glycosidases in the distal gut.
Palabras clave
Texto completo:
1
Colección:
01-internacional
Base de datos:
MEDLINE
Asunto principal:
Timol
/
Bacterias
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Campylobacter
/
Tracto Gastrointestinal
/
Glicósidos
/
Antibacterianos
Límite:
Animals
Idioma:
En
Revista:
Food Chem
Año:
2015
Tipo del documento:
Article