The Mechanism of Bactericidal Action of Oregano and Clove Essential Oils and of their Phenolic Major Components onEscherichia coliandBacillus subtilis

作者：Khadija Rhayour, Touria Bouchikhi, Abdelrhafour Tantaoui‐Elaraki, Khalid Sendide, Adnane Remmal · 发表于：Journal of Essential Oil Research · 年份：2003 · DOI：10.1080/10412905.2003.9712144 · 被引用次数：98 · 研究领域：Essential Oils and Antimicrobial Activity、Phytochemistry and Biological Activities、Phytochemicals and Antioxidant Activities

The mechanism of the antimicrobial action of oregano (Origanum compactum) and clove essential oils was studied simultaneously with two phenolic components, namely thymol and eugenol. Escherichia coli and Bacillus subtilis were used as Gram negative and Gram positive bacterial models, respectively. The oils as well as their major components were capable of inducing cell Iysis. Bacteria Iysis was shown by the release of substances absorbing at 260 nm. For E. coli, the results were similar to those obtained with polymyxin B. Scanning electronic microscope observations revealed that both cell wall and membrane of die treated bacteria were significantly damaged.