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J Food Sci ; 74(8): M461-6, 2009 Oct.
Article in English | MEDLINE | ID: mdl-19799674

ABSTRACT

To reduce the amounts of verocytotoxin (VT) produced by Escherichia coli O157:H7, various spices were screened for their ability to suppress VT production. Extracts of these spices were prepared with 70% ethyl alcohol. When E. coli O157:H7 cells were grown to the stationary phase at 37 degrees C in Luria-Bertani medium supplemented with 0.02% allspice extract, the production of both VT1 and VT2 was significantly reduced. Neither growth inhibition nor a delay in the lag phase was observed when the cells were cultured in the presence of 0.02% allspice extract. An active component of the allspice extract was purified by HPLC and was identified as eugenol. When we examined the suppressive effect of eugenol on VT production by E. coli O157:H7, the amounts of both intracellular and extracellular VTs were found to decrease with an increase in eugenol concentration. Our results suggest that eugenol is useful for reducing the virulence of E. coli O157:H7.


Subject(s)
Anti-Infective Agents/pharmacology , Escherichia coli O157/drug effects , Eugenol/pharmacology , Food Additives/pharmacology , Plant Extracts/pharmacology , Shiga Toxins/biosynthesis , Spices , Anti-Infective Agents/analysis , Anti-Infective Agents/chemistry , Anti-Infective Agents/isolation & purification , Colony Count, Microbial , Dose-Response Relationship, Drug , Drug Evaluation, Preclinical , Escherichia coli O157/growth & development , Escherichia coli O157/isolation & purification , Escherichia coli O157/metabolism , Eugenol/analysis , Eugenol/isolation & purification , Feces/microbiology , Food Additives/analysis , Food Additives/isolation & purification , Humans , Latex Fixation Tests , Pimenta/chemistry , Plant Extracts/chemistry , Shiga Toxin 1/antagonists & inhibitors , Shiga Toxin 1/biosynthesis , Shiga Toxin 2/antagonists & inhibitors , Shiga Toxin 2/biosynthesis , Shiga Toxins/antagonists & inhibitors
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