Antibacterial properties and major bioactive components of cinnamon stick (Cinnamomum burmannii): Activity against foodborne pathogenic bacteria

Journal of Agricultural and Food Chemistry

Volumn 55, Issue 14, 2007, Pages 5484-5490

  Shan, Bin ^a   Cai, Yi Zhong ^a   Brooks, John D ^b   Corke, Harold ^a  

^a UNIVERSITY OF HONG KONG   (Hong Kong)

^b AUCKLAND UNIVERSITY OF TECHNOLOGY   (New Zealand)

Author keywords

Antibacterial activity; Cinnamaldehyde; Cinnamomum burmannii; Cinnamon stick; Pathogenic bacteria; Phenolic compounds; Proanthocyanidins; Spices

Indexed keywords

ANTIINFECTIVE AGENT; PLANT EXTRACT; PROANTHOCYANIDIN;

ARTICLE; BACILLUS CEREUS; BARK; CHEMISTRY; CINNAMOMUM ZEYLANICUM; DRUG EFFECT; ESCHERICHIA COLI; FOOD CONTROL; LISTERIA MONOCYTOGENES; SALMONELLA; STAPHYLOCOCCUS AUREUS;

ANTI-BACTERIAL AGENTS; BACILLUS CEREUS; CINNAMOMUM ZEYLANICUM; ESCHERICHIA COLI; FOOD MICROBIOLOGY; LISTERIA MONOCYTOGENES; PLANT BARK; PLANT EXTRACTS; PROANTHOCYANIDINS; SALMONELLA; STAPHYLOCOCCUS AUREUS;

BACILLUS CEREUS; BACTERIA (MICROORGANISMS); CINNAMOMUM; CINNAMOMUM BURMANNII; CINNAMOMUM VERUM; ESCHERICHIA COLI; LISTERIA MONOCYTOGENES; SALMONELLA; SALMONELLA ENTERICA SUBSP. ENTERICA SEROVAR ANATUM; STAPHYLOCOCCUS AUREUS;

EID: 34447634492     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf070424d     Document Type: Article

References (46)

1. Mead, P. S.; Slutsker, L.; Dietz, V.; McCaig, L. F.; Bresee, J. S.; Shapiro, C.; Griffin, P. M.; Tauxe, R. V. Food-related illness and death in the United States. Emerging Infect. Dis. 1999, 5, 607-625.
2. Walker, S. J. Major spoilage microorganisms in milk and dairy-products. J. Soc. Dairy Technol. 1988, 41, 91-92.
3. Brewer, M. S.; Sprouls, G. K.; Russon, C. Consumer attitudes toward food safety issues. J. Food Safety 1994, 14, 63-76.
4. Shelef, L. Antimicrobial effects of spices. J. Food Saf 1984, 6, 29-44.
5. Davidson, P. M.; Post, L. S.; Branen, A. L.; McCurdy, A. R. Naturally occurring and miscellaneous food antimicrobials. In Antimicrobials in Food; Branen, A. L., Davidson, P. M., Eds.; Marcel Dekker: New York, 1983; pp 371-419.
6. Nakatani, N. Antioxidant and antimicrobial constituents of herbs and spices. In Spices, Herbs and Edible Fungi; Charalambous, G., Ed.; Elsevier: New York, 1994; pp 251-271.
7. Zaika, L. L. Spices and herbs - Their antimicrobial activity and its determination. J. Food Saf. 1988, 9, 97-118.
8. Lopez-Bote, C. J.; Gray, J. I.; Gomaa, E. A.; Flegal, C. J. Effect of dietary administration of oil extracts from rosemary and sage on lipid oxidation in broiler meat. Br. Poult. Sci. 1998, 39, 235-240.
9. Smith-Palmer, A.; Stewart, J.; Fyfe, L. Antimicrobial properties of plant essential oils and essences against five important foodborne pathogens. Lett. Appl. Microbiol. 1998, 26, 118-122.
10. Kalemba, D.; Kunicka, A. Antibacterial and antifungal properties of essential oils. Curr. Med. Chem. 2003, 10, 813-829.
11. Ceylan, E.; Fung, D. Y. C. Antimicrobial activity of spices. J. Rapid Methods Autom. Microbiol. 2004, 12, 1-55.
12. Vernin, G.; Vernin, C.; Metzger, J.; Pujol, L.; Parkanyi, C. GC/MS analysis of cinnamon and cassia essential oils: a comparative study. In Spices, Herbs and Edible Fungi; Charalambous, G., Ed.; Elsevier Science: Tokyo, 1994; pp 411-425.
13. Bisset, N. G.; Wichtl, M.; Czygan, F. C. Herbal drugs and phytopharmaceuticals: a handbook for practice on a scientific basis, 2nd ed.; CRC Press: Boca Raton, FL, 2001; pp 148-150.
14. Lee, H. S.; Ahn, Y. J. Growth-inhibiting effects of Cinnamomum cassia bark-derived materials on human intestinal bacteria. J. Agric. Food Chem. 1998, 46, 8-12.
15. Friedman, M.; Henika, P. R.; Mandrell, R. E. Bactericidal activities of plant essential oils and some of their isolated constituents against Campylobacter jejuni, Escherichia coli, Listeria monocytogenes, and Salmonella enterica. J. Food Prot. 2002, 65, 1545-1560.
16. Burt, S. Essential oils: their antibacterial properties and potential applications in foods - a review. Int. J. Food Microbiol. 2004, 94, 223-253.
17. Ooi, L. S. M.; Li, Y. L.; Kam, S. L.; Wang, H.; Wong, E. Y. L.; Ooi, V. E. C. Antimicrobial activities of cinnamon oil and cinnamaldehyde from the Chinese medicinal herb Cinnamomum cassia Blume. Am. J. Chin. Med. 2006, 34, 511-522.
18. Morimoto, S.; Nonaka, G. I.; Nishioka, I. Tannins and related-compounds. 39. Procyanidin C-glucosides and an acylated flavan-3-ol glucoside from the barks of Cinnamomum cassia Blume and C. obtusifolium Nees. Chem. Pharm. Bull. (Tokyo) 1986, 34, 643-649.
19. Gu, L. W.; Kelm, M. A.; Hammerstone, J. F.; Beecher, G.; Holden, J.; Haytowitz, D.; Gebhardt, S.; Prior, R. L. Concentrations of proanthocyanidins in common foods and estimations of normal consumption. J. Nutr. 2004, 134, 613-617.
20. Yanagida, A.; Shoji, T.; Shibusawa, Y. Separation of proanthocyanidins by degree of polymerization by means of size-exclusion chromatography and related techniques. J. Biochem. Biophys. Methods 2003, 56, 311-322.
21. NCCLS (National Committee for Clinical Laboratory Standard). Performance standards for antimicrobial disk susceptibility tests; Approved standard; NCCLS Document M2-A7; Wayne, PA, 2000.
22. NCCLS (National Committee for Clinical Laboratory Standard). Methods for dilution antimicrobial susceptibility tests for bacteria that grow aerobically; Approved standard; NCCLS Document M7-A6; Wayne, PA, 2003.
23. Patrick, R. Antimicrobial Agents and Susceptibility Testing; Murray: Washington, DC, 1996; pp 185-220.
24. Shan, B.; Cai, Y. Z.; Brooks, J. D.; Corke, H. The in vitro antibacterial activity of dietary spice and medicinal herb extracts. Int. J. Food Microbiol. 2007, 117, 112-119.
25. Inouye, S.; Uchida, K.; Yamaguchi, H. In vitro and in vivo anti-Trichophyton activity of essential oils by vapour contact. Mycoses 2001, 44, 99-107.
26. Lopez, P.; Sanchez, C.; Batlle, R.; Nerin, C. Solid- and vaporphase antimicrobial activities of six essential oils: Susceptibility of selected foodborne bacterial and fungal strains. J. Agric. Food Chem. 2005, 53, 6939-6946.
27. Raybaudi-Massilia, R. M.; Mosqueda-Melgar, J.; Martin-Belloso, O. Antimicrobial activity of essential oils on Salmonella enteritidis, Escherichia coli, and Listeria innocua in fruit juices. J. Food Prot. 2006, 69, 1579-1586.
28. Cosentino, S.; Tuberoso, C. I. G.; Pisano, B.; Satta, M.; Mascia, V.; Arzedi, E.; Palmas, F. In vitro antimicrobial activity and chemical composition of Sardinian Thymus essential oils. Lett. Appl. Microbiol. 1999, 29, 130-135.
29. Wan, J.; Wilcock, A.; Coventry, M. J. The effect of essential oils of basil on the growth of Aeromonas hydrophila and Pseudomonas fluorescens. J. Appl. Microbiol. 1998, 84, 152-158.
30. Gu, L. W.; Kelm, M. A.; Hammerstone, J. F.; Beecher, G.; Holden, J.; Haytowitz, D.; Prior, R. L. Screening of foods containing proanthocyanidins and their structural characterization using LC-MS/MS and thiolytic degradation. J. Agric. Food Chem. 2003, 51, 7513-7521.
31. Maatta-Riihinen, K. R.; Kahkonen, M. P.; Torronen, A. R.; Heinonen, I. M. Catechins and procyanidins in berries of Vaccinium species and their antioxidant activity. J. Agric. Food Chem. 2005, 53, 8485-8491.
32. Farag, R. S.; Daw, Z. Y.; Hewedi, F. M.; Elbaroty, G. S. A. Antimicrobial activity of some Egyptian spice essential oils. J. Food Prot. 1989, 52, 665-667.
33. Denyer, S. P. Mechanisms of action of biocides. Int. Biodeterior. 1990, 26, 89-100.
34. Nychas, G. J. E. Natural antimicrobials from plants. In New Methods of Food Preservation; Gould, G. W., Ed.; Blackie Academic & Professional: London, 1995; pp 58-89.
35. Knobloch, K.; Pauli, A.; Iberl, B.; Weigand, H.; Weis, N. Antibacterial and antifungal properties of essential oil components. J. Essent. Oil Res. 1989, 1, 119-128.
36. Claeson, P.; Radstrom, P.; Skold, O.; Nilsson, A.; Hoglund, S. Bactericidal effect of the sesquiterpene t-cadinol on Staphylococcus aureus. Phytother. Res. 1992, 6, 94-98.
37. de Billerbeck, V. G.; Roques, C. G.; Bessiere, J. M.; Fonvieille, J. L.; Dargent, R. Effects of Cymbopogon nardus (L.) W. Watson essential oil on the growth and morphogenesis of Aspergillus niger. Can. J. Microbiol. 2001, 47, 9-17.
38. Ultee, A.; Bennik, M. H. J.; Moezelaar, R. The phenolic hydroxyl group of carvacrol is essential for action against the food-borne pathogen Bacillus cereus. Appl. Environ. Microbiol. 2002, 68, 1561-1568.
39. Kim, J. M.; Marshall, M. R.; Cornell, J. A.; Preston, J. F.; Wei, C. I. Antibacterial activity of carvacrol, citral, and geraniol against Salmonella typhimurium in culture medium and on fish cubes. J. Food Sci. 1995, 60, 1364-1368.
40. Cox, S. D.; Gustafson, J. E.; Mann, C. M.; Markham, J. L.; Liew, Y. C.; Hartland, R. P.; Bell, H. C.; Warmington, J. R.; Wyllie, S. G. Tea tree oil causes K+ leakage and inhibits respiration in Escherichia coli. Lett. Appl. Microbiol. 1998, 26, 355-358.
41. Helander, I. M.; Alakomi, H. L.; Latva-Kala, K.; Mattila-Sandholm, T.; Pol, I.; Smid, E. J.; Gorris, L. G. M.; von Wright, A. Characterization of the action of selected essential oil components on gram-negative bacteria. J. Agric. Food Chem. 1998, 46, 3590-3595.
42. Shan, B.; Cai, Y. Z.; Sun, M.; Corke, H. Antioxidant capacity of 26 spice extracts and characterization of their phenolic constituents. J. Agric. Food Chem. 2005, 53, 7749-7759.
43. Nikaido, H. Multidrug efflux pumps of gram-negative bacteria. J. Bacteriol. 1996, 178, 5853-5859.
44. Duffy, C. F.; Power, R. F. Antioxidant and antimicrobial properties of some Chinese plant extracts. Int. J. Antimicrob. Agents 2001, 17, 527-529.
45. Nikaido, H. Prevention of drug access to bacterial targets - permeability barriers and active efflux. Science 1994, 264, 382-388.
46. Gao, Y.; van Belkum, M. J.; Stiles, M. E. The outer membrane of gram-negative bacteria inhibits antibacterial activity of brochocin-C. Appl. Environ. Microbiol. 1999, 65, 4329-4333.