J Med Microbiol Track the topics, authors and articles important to you
HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
QUICK SEARCH:   [advanced]


     

This Article
Right arrow Full Text
Right arrow Full Text (PDF)
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Right arrow Citation Map
Services
Right arrow Email this article to a friend
Right arrow Similar articles in this journal
Right arrow Similar articles in PubMed
Right arrow Alert me to new issues of the journal
Right arrow Download to citation manager
Right arrow reprints & permissions
Citing Articles
Right arrow Citing Articles via CrossRef
Right arrow Citing Articles via Google Scholar
Google Scholar
Right arrow Articles by Smith-Palmer, A.
Right arrow Articles by Fyfe, L.
Right arrow Search for Related Content
PubMed
Right arrow PubMed Citation
Right arrow Articles by Smith-Palmer, A.
Right arrow Articles by Fyfe, L.
Agricola
Right arrow Articles by Smith-Palmer, A.
Right arrow Articles by Fyfe, L.
J Med Microbiol 53 (2004), 1023-1027; DOI: 10.1099/jmm.0.45567-0
© 2004 Society for General Microbiology
ISSN 0022-2615

Influence of subinhibitory concentrations of plant essential oils on the production of enterotoxins A and B and {alpha}-toxin by Staphylococcus aureus

A. Smith-Palmer1, J. Stewart2 and L. Fyfe1

1Department of Dietetics, Nutrition and Biological Sciences, Queen Margaret University College, Clerwood Terrace, Edinburgh EH12 8TS, UK 2Medical Microbiology, University of Edinburgh Medical School, Teviot Place, Edinburgh EH8 9AC, UK

Correspondence L. Fyfe LFyfe{at}qmuc.ac.uk

Received December 18, 2003
Accepted June 5, 2004

The data presented show the ability of subinhibitory concentrations of plant essential oils to influence the production of enterotoxins A and B and {alpha}-toxin by Staphylococcus aureus. Subinhibitory concentrations of the oils of bay, clove, cinnamon, nutmeg and thyme had no significant effect on the overall quantity of extracellular protein produced. Haemolysis due to {alpha}-toxin was significantly reduced after culture with all five plant essential oils. This reduction was greatest with the oils of bay, cinnamon and clove. These three oils also significantly decreased the production of enterotoxin A; the oils of clove and cinnamon also significantly decreased the production of enterotoxin B.






HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
INT J SYST EVOL MICROBIOL J MED MICROBIOL MICROBIOLOGY J GEN VIROL ALL SGM JOURNALS
Copyright © 2004 Society for General Microbiology.