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Please use this identifier to cite or link to this item: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/37479

Title: Inhibitory effect of propolis extract on the growth of Listeria monocytogenes and the mutagenicity of 4-nitroquinoline-N-oxide
Authors: Hsin-Yi Yang;Cheng-Ming Chang;Yue-Wen Chen;Cheng-Chun Chou
Contributors: 國立臺灣海洋大學:食品科學系
Keywords: propolis;Listeria monocytogenes;susceptibility;antimutagenicity
Date: 2006
Issue Date: 2016-03-07T01:25:29Z
Publisher: J Sci Food Agric
Abstract: Abstract:Propolis originates from a resinous substance collected by honeybees from the buds and leaves of
trees and plants, which is then mixed with pollen as well as enzymes secreted by the bees. In the present study,
the susceptibility of Listeria monocytogenes to the ethanol extract of propolis (EEP) as influenced by EEP
concentration, incubation temperature, pH, and cell age was investigated. In addition, the antimutagenic action
of EEP against 4-nitroquinoline-N-oxide (4-NQO) was also examined. Results revealed that EEP at a dosage of
7.5 µg mL−1 or higher exerted a bactericidal effect on L. monocytogenes. L. monocytogenes was most susceptible to
EEP at 37 ◦C followed by 25 and 4 ◦C. At acid pH values, cells of the test organism were more sensitive to EEP than
at neutral pH, while most resistant at alkaline pH values. Cell age was also found to affect the susceptibility of L.
monocytogenes to EEP. Cells in the mid-exponential phase showed the highest susceptibility, followed by cells in
the late-exponential phase and stationary phase. EEP caused cell leakage of the test organism. A marked increase
in the absorbance at 260 nm, UV-absorbing material in the supernatant of cell suspension, and irregularly shaped
materials around the cell surface were noted after cells of L. monocytogenes were exposed to EEP. Furthermore,
EEP at a dosage of 7.5–60.0 µg per plate was found to suppress 4-NQO-induced mutation by 17.6–88.8%
Relation: 86,pp.937-943
URI: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/37479
Appears in Collections:[食品科學系] 期刊論文

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