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Eugenol Induced Inhibition of Extracellular Enzyme Production by Bacillus subtilis
Open accessAbstract
Eugenol, the major essential oil of clove, in sublethal concentrations (0.02-0.03%, v/v) inhibited the production of alpha-amylase, protease, and subtilisin by Bacillus subtilis in laboratory media. Microscopic observations revealed that at these eugenol concentrations, B. subtilis cells appeared swollen and distorted and/or appeared as very long and thin filaments (> 100 μm). Of 20 amino acids investigated, only L-glutamic or L-aspartic acid (>5.0 mg/ml) prevented such morphogenic distortions when added to eugenol-containing media before inoculation. Addition of these amino acids also resulted in an increase in biomass and protease production. In contrast, the addition of serine (> 1.0 mg/ml) enhanced filamentous growth but reduced the production of protease and subtilisin.
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“It also acts against different bacterial enzymes, including ATPase, histidine carboxylase, amylase and protease [46,47].”
From Effect of essential oils on pathogenic bacteria (2013) · cites this paper as [46]
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Essential oils: Their antibacterial properties and potential applications in foods—A review
Burt, S. (2004) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2004.03.022 · Cited by 10,488
“…properties against food borne pathogens contain a high percentage of phenolic compounds such as carvacrol, eugenol (2-methoxy-4-(2-propenyl)phenol) and thymol (Farag et al., 1989; Thoroski et al., 1989; Cosentino et al., 1999; Dorman and Deans, 2000; Juliano et al., 2000; Lambert et al., 2001).”
BackgroundHyldgaard, M., Mygind, T., & Meyer, R. L. (2012) · Frontiers in Microbiology · doi:10.3389/fmicb.2012.00012 · Cited by 2,191
Effect of essential oils on pathogenic bacteria
Nazzaro, F., Fratianni, F., De Martino, L., Coppola, R., & De Feo, V. (2013) · Pharmaceuticals · doi:10.3390/ph6121451 · Cited by 2,186
Swamy, M. K., Akhtar, M. S., & Sinniah, U. R. (2016) · Evidence-Based Complementary and Alternative Medicine · doi:10.1155/2016/3012462 · Cited by 949
Ojagh, S. M., Rezaei, M., Razavi, S. H., & Hosseini, S. M. H. (2010) · Food Chemistry · doi:10.1016/j.foodchem.2010.02.033 · Cited by 866
Metadata
- Authors
- Thoroski, J., Blank, G., & Biliaderis, C.
- Affiliations
- University of Manitoba (CA)
- Venue
- Journal of Food Protection
- Publisher
- Elsevier BV
- Published
- 1989-06
- Volume
- 52
- Issue
- 6
- Pages
- 399-403
- ISSN
- 0362-028X (ISSN-L)
- OpenAlex
- W2557933504
- Cited by
- 116
- References
- 0
- Citations by year
- 2026: 1 · 2025: 4 · 2024: 3 · 2023: 4 · 2022: 5 · 2021: 11 · 2020: 7 · 2019: 7 · 2018: 9 · 2017: 6 · 2016: 10 · 2015: 4 · 2014: 4 · 2013: 8 · 2012: 5
- FWCI
- 0.00
- Type
- journal article
- Language
- en
- Open access
- bronze
- doi.org
- Licence
- Locations
- Journal of Food Protection (publishedVersion)
- PubMed (publishedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Essential Oils and Antimicrobial Activity
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Biotechnology › Enzyme Production and Characterization
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Genetics › Bacterial Genetics and Biotechnology
- Keywords
- eugenol, Bacillus subtilis, extracellular enzyme production, alpha-amylase, proteolytic enzymes, subtilisin, filamentous growth, essential oils, amino acid effects, glutamate, aspartic acid, serine, bacterial morphology
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