2006 Fiscal Year Final Research Report Summary
Study on attenuation of Escherichia coli 0157 with a combination of essential oil of spices.
| Project/Area Number |
15300254
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| Research Category |
Grant-in-Aid for Scientific Research (B)
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| Allocation Type | Single-year Grants |
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| Section | 一般 |
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| Research Field |
Eating habits, studies on eating habits
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| Research Institution | The University of Tokushima (2004-2006)
Nara Women's University (2003) |
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Principal Investigator |
YOKOIGAWA Kumio The University of Tokushima, Faculty of Integrated Arts and Sciences, Professor, 総合科学部, 教授 (60230637)
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| Project Period (FY) |
2003 – 2006
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| Keywords | Escherichia coli O157 / Verocytotoxin / Spice |
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| Research Abstract |
Escherichia coli 0157 has a highly infectious ability and produces verocytotoxin that causes hemorrhagic colitis and hemolytic uremic syndrome. Since therapy for 0157 infections with antibiotics is reported to increase expression of the toxin genes, establishing an effective treatment is a priority. The purpose of this study is the establishment of attenuation of E. coli 0157 with a combination of essential oils of spices.
When we examined the effects of various spices on production of verocytotoxin by E. coli 0157, allspice showed a high suppressive effect on the verocytotoxin production. The effective component was isolated and then identified to be eugenol. Eugenol showed a suppressive effect on production of verocytotoxin 1 and 2 by the pathogen. When we examined the effects of various spices on acid- tolerance of E. coli 0157, ginger showed a high ability to reduce the acid-tolerance of the pathogen. A combination of β-pinene, limonene, eugenol, and ginger extract was highly effective on decreasing the population of the pathogen, suppressing the verocytotoxin-productivity, and reducing the acid- tolerance.
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