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Antimicrobial effect mechanism of polyphenols against campylobacter jejuni
Published in Ai Sheng, Energy, Environment and Green Building Materials, 2015
Qi Tian, X.J. Du, Rui Xue, J.J. Gen, X.F. Xie, Bin Liang, J.P. Wang
Eugenol (EG) is a major component of clove essential oil. It has demonstrated several biological activities such as anti-inflammatory properties, anti-oxidation, and so on. Tea polyphenols (TP) is a kind of natural compound extracted from green tea; it can be used as a natural food preservation agent (Almajano et al. 2008; Shumin et al. 2011; Perumalla and Hettiarachchy2011) and functional food (Wu and Wei 2002; Kler et al. (2009). Some studies also show that TP has a broad-spectrum antibacterial activity, and it can inhibit the growth of most food-borne pathogens such as Serratia marcescens, Pseudomonas aeruginosa, Escherichia coli, Salmonella typhimurium, Listeria monocytogenes, and Staphylococcus aureus (Almajano et al.2008; Cooper et al. 2005; Hamilton-Miller 1995; Carson et al. 2002; Anna et al. 2003). TP has great potential in food preservation by antimicrobial activity.
Rhizomucor miehei lipase immobilized on reinforced chitosan–chitin nanowhiskers support for synthesis of eugenyl benzoate
Published in Preparative Biochemistry and Biotechnology, 2018
Fatin Myra Abdul Manan, Nursyafreena Attan, Nashi Widodo, Hassan Y. Aboul-Enein, Roswanira Abdul Wahab
Eugenol (4-allyl-2-methoxyphenol) is a fragrant compound typically found in clove leaf oil, nutmeg, cinnamon oil, bay, and basil leaf.[1] It is primarily used as a flavoring agent in temporary dental cements and fillings, in cosmetics and some food products, as well as a precursor to produce vanillin.[2] Eugenol is also sold in varying forms of dimers due to the lower cytotoxic effects as compared to the pure eugenol.[3,4] Currently, eugenol esters are widely manufactured through chemical synthesis or by extraction from plants,[5] but such techniques are far from being eco-friendly nor cost-effective.[4] For such reasons, the development of cleaner technology which required considerably fewer operation phases in comparison with the chemically catalyzed processes, appears relevant. The biotechnological route that focuses on lipase-catalyzed enzymatic esterification to produce such compounds may prove advantageous. However, the procedure of adopting the enzyme-catalyzed process for large scale manufacturing may prove challenging in terms of adequate supply, as well as the operational stability and recyclability of the biocatalysts.[6] The preferred lipase to perform such synthetic processes is the Rhizomucor miehei lipase (RML), as the enzyme is well-reported for its versatility, specificity and suitability to catalyze esterification reactions.[789] Moreover, the problem with premature inactivation of RML under extreme manufacturing conditions[10] can be circumvented by various advancements in immobilization technologies such as entrapment, adsorption, covalent or cross linking,[11] which permit the facile recovery and reuse of the enzymes.[6]
Octa- and tetra-substituted phthalocyanines with methoxyeugenol group: synthesis, characterization and in vitro antimicrobial activity
Published in Journal of Coordination Chemistry, 2020
Ayse Aktas Kamiloglu, Sahin Direkel, Halise Yalazan, Halit Kantekin, Irfan Acar
Eugenol is an important phenolic compound and it is found in natural products such as clove, clove oil, coconut, cinnamon, basil and bay leaf [17]. This natural compound has diverse biological features such as antioxidant, local anesthetic, anti-inflammatory, antimicrobial, analgesic, antimutagenic and anticarcinogenic effect [18, 19].