Publication: Bioautography-guided isolation of antibacterial compounds of essential oils from Thai spices against histamine-producing bacteria
Issued Date
2013-05-01
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ISSN
1011601X
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2-s2.0-84878047472
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Mahidol University
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SCOPUS
Bibliographic Citation
Pakistan Journal of Pharmaceutical Sciences. Vol.26, No.3 (2013), 473-477
Suggested Citation
Pattamapan Lomarat, Phanida Phanthong, Karn Wongsariya, Mullika Traidej Chomnawang, Nuntavan Bunyapraphatsara Bioautography-guided isolation of antibacterial compounds of essential oils from Thai spices against histamine-producing bacteria. Pakistan Journal of Pharmaceutical Sciences. Vol.26, No.3 (2013), 473-477. Retrieved from: https://repository.li.mahidol.ac.th/handle/20.500.14594/32740
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Title
Bioautography-guided isolation of antibacterial compounds of essential oils from Thai spices against histamine-producing bacteria
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Abstract
The outbreak of histamine fish poisoning has been being an issue in food safety and international trade. The growth of contaminated bacterial species including Morganella morganii which produce histidine decarboxylase causes histamine formation in fish during storage. Histamine, the main toxin, causes mild to severe allergic reaction. At present, there is no well-established solution for histamine fish poisoning. This study was performed to determine the antibacterial activity of essential oils from Thai spices against histamine-producing bacteria. Among the essential oils tested, clove, lemongrass and sweet basil oils were found to possess the antibacterial activity. Clove oil showed the strongest inhibitory activity against Morganella morganii, followed by lemongrass and sweet basil oils. The results indicated that clove, lemongrass and sweet basil oils could be useful for the control of histamine-producing bacteria. The attempt to identify the active components using preparative TLC and GC/MS found eugenol, citral and methyl chavicol as the active components of clove, lemongrass and sweet basil oils, respectively. The information from this study would be useful in the research and development for the control of histamine-producing bacteria in fish or seafood products to reduce the incidence of histamine fish poisoning.