The Experts below are selected from a list of 3522 Experts worldwide ranked by ideXlab platform
Mei-jun Zhu - One of the best experts on this subject based on the ideXlab platform.
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Cinnamon Oil Inhibits Shiga Toxin Type 2 Phage Induction and Shiga Toxin Type 2 Production in Escherichia coli O157:H7
Applied and environmental microbiology, 2016Co-Authors: Lina Sheng, Barbara Rasco, Mei-jun ZhuAbstract:ABSTRACT This study evaluated the inhibitory effect of Cinnamon Oil against Escherichia coli O157:H7 Shiga toxin (Stx) production and further explored the underlying mechanisms. The MIC and minimum bactericidal concentration (MBC) of Cinnamon Oil against E. coli O157:H7 were 0.025% and 0.05% (vol/vol), respectively. Cinnamon Oil significantly reduced Stx2 production and the stx2 mRNA expression that is associated with diminished Vero cell cytotoxicity. Consistently, induction of the Stx-converting phage where the stx2 gene is located, along with the total number of phages, decreased proportionally to Cinnamon Oil concentration. In line with decreased Stx2 phage induction, Cinnamon Oil at 0.75× and 1.0× MIC eliminated RecA, a key mediator of SOS response, polynucleotide phosphorylase (PNPase), and poly(A) polymerase (PAP I), which positively regulate Stx-converting phages, contributing to reduced Stx-converting phage induction and Stx production. Furthermore, Cinnamon Oil at 0.75× and 1.0× MIC strongly inhibited the qseBC and luxS expression associated with decreased AI-2 production, a universal quorum sensing signaling molecule. However, the expression of oxidative stress response genes oxyR, soxR, and rpoS was increased in response to Cinnamon Oil at 0.25× or 0.5× MIC, which may contribute to stunted bacterial growth and reduced Stx2 phage induction and Stx2 production due to the inhibitory effect of OxyR on prophage activation. Collectively, Cinnamon Oil inhibits Stx2 production and Stx2 phage induction in E. coli O157:H7 in multiple ways. IMPORTANCE This study reports the inhibitory effect of Cinnamon Oil on Shiga toxin 2 phage induction and Shiga toxin 2 production. Subinhibitory concentrations (concentrations below the MIC) of Cinnamon Oil reduced Stx2 production, stx2 mRNA expression, and cytotoxicity on Vero cells. Subinhibitory concentrations of Cinnamon Oil also dramatically reduced both the Stx2 phage and total phage induction in E. coli O157:H7, which may be due to the suppression of RNA polyadenylation enzyme PNPase at 0.25× to 1.0× MIC and the downregulation of bacterial SOS response key regulator RecA and RNA polyadenylation enzyme PAP I at 0.75× or 1.0× MIC. Cinnamon Oil at higher levels (0.75× and 1.0× MIC) eliminated quorum sensing and oxidative stress. Therefore, Cinnamon Oil has potential applications as a therapeutic to control E. coli O157:H7 infection through inhibition of bacterial growth and virulence factors.
Lu Yaqing - One of the best experts on this subject based on the ideXlab platform.
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antifungal activities of Cinnamon Oil against rhizopus nigricans aspergillus flavus and penicillium expansum in vitro and in vivo fruit test
International Journal of Food Science and Technology, 2010Co-Authors: Xing Yage, Li Xihong, Xu Qinglian, Yun Juan, Lu YaqingAbstract:The postharvest pathogens such as R. nigricans, A. flavas and P. expansum are the causal agents of jujube or orange fruit, therefore, in vitro and in vivo antifungal activities of Cinnamon Oil to inactivate these fungi were investigated. Cinnamaldehyde is the main constituent of Cinnamon Oil. The minimum inhibitory concentrations of Cinnamon Oil against Rhizopus nigricans, Aspergillus flavus and Penicillium expansum were 0.64% (v/v), 0.16% (v/v) and 0.16% (v/v), respectively. The antifungal activity of Cinnamon Oil against A. flavus and P. expansum was stronger than that against R. nigricans and the activity was improved with increasing its concentration. In an in vivo study, Cinnamon Oil with concentrations of 2.0% (v/v) and 3.0% (v/v) showed complete control the growth of fungi in wound-inoculated Lingwu Long Jujube and Sand Sugar Orange fruits. These results revealed that Cinnamon Oil has a good potential to be as a natural antifungal agent for fruit applications.
Juan Yun - One of the best experts on this subject based on the ideXlab platform.
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original article antifungal activities of Cinnamon Oil against rhizopus nigricans aspergillus flavus and penicillium expansum in vitro and in vivo fruit test
International Journal of Food Science and Technology, 2010Co-Authors: Ya Ge Xing, Juan YunAbstract:Summary The postharvest pathogens such as R. nigricans, A. flavas and P. expansum are the causal agents of jujube or orange fruit, therefore, in vitro and in vivo antifungal activities of Cinnamon Oil to inactivate these fungi were investigated. Cinnamaldehyde is the main constituent of Cinnamon Oil. The minimum inhibitory concentrations of Cinnamon Oil against Rhizopus nigricans, Aspergillus flavus and Penicillium expansum were 0.64% (v/v), 0.16% (v/v) and 0.16% (v/v), respectively. The antifungal activity of Cinnamon Oil against A. flavus and P. expansum was stronger than that against R. nigricans and the activity was improved with increasing its concentration. In an in vivo study, Cinnamon Oil with concentrations of 2.0% (v/v) and 3.0% (v/v) showed complete control the growth of fungi in wound-inoculated Lingwu Long Jujube and Sand Sugar Orange fruits. These results revealed that Cinnamon Oil has a good potential to be as a natural antifungal agent for fruit applications.
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Characteristics and Release Behavior of Sodium Alginate Microencapsulation Containing Cinnamon Oil
Advanced Materials Research, 2010Co-Authors: Juan Yun, Ya Ge Xing, Chang LiuAbstract:Microencapsulation technology is widely used in many industries recently because the stability of core material can be improved and the release characteristics can be modified. In this investigation, Cinnamon Oil was microencapsulated by simple coacervation. The size distribution is narrow and the mean diameter is 53.79 μm. The surface morphology of the resultant microcapsules was also characterized scanning electron microscopy (SEM). The results showed that the rates of Cinnamon Oil released from microencapsulation were not only affected by relative humidity in the microenvironment around microencapsulated powder, but also affected by the temperature.
Lina Sheng - One of the best experts on this subject based on the ideXlab platform.
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Cinnamon Oil Inhibits Shiga Toxin Type 2 Phage Induction and Shiga Toxin Type 2 Production in Escherichia coli O157:H7
Applied and environmental microbiology, 2016Co-Authors: Lina Sheng, Barbara Rasco, Mei-jun ZhuAbstract:ABSTRACT This study evaluated the inhibitory effect of Cinnamon Oil against Escherichia coli O157:H7 Shiga toxin (Stx) production and further explored the underlying mechanisms. The MIC and minimum bactericidal concentration (MBC) of Cinnamon Oil against E. coli O157:H7 were 0.025% and 0.05% (vol/vol), respectively. Cinnamon Oil significantly reduced Stx2 production and the stx2 mRNA expression that is associated with diminished Vero cell cytotoxicity. Consistently, induction of the Stx-converting phage where the stx2 gene is located, along with the total number of phages, decreased proportionally to Cinnamon Oil concentration. In line with decreased Stx2 phage induction, Cinnamon Oil at 0.75× and 1.0× MIC eliminated RecA, a key mediator of SOS response, polynucleotide phosphorylase (PNPase), and poly(A) polymerase (PAP I), which positively regulate Stx-converting phages, contributing to reduced Stx-converting phage induction and Stx production. Furthermore, Cinnamon Oil at 0.75× and 1.0× MIC strongly inhibited the qseBC and luxS expression associated with decreased AI-2 production, a universal quorum sensing signaling molecule. However, the expression of oxidative stress response genes oxyR, soxR, and rpoS was increased in response to Cinnamon Oil at 0.25× or 0.5× MIC, which may contribute to stunted bacterial growth and reduced Stx2 phage induction and Stx2 production due to the inhibitory effect of OxyR on prophage activation. Collectively, Cinnamon Oil inhibits Stx2 production and Stx2 phage induction in E. coli O157:H7 in multiple ways. IMPORTANCE This study reports the inhibitory effect of Cinnamon Oil on Shiga toxin 2 phage induction and Shiga toxin 2 production. Subinhibitory concentrations (concentrations below the MIC) of Cinnamon Oil reduced Stx2 production, stx2 mRNA expression, and cytotoxicity on Vero cells. Subinhibitory concentrations of Cinnamon Oil also dramatically reduced both the Stx2 phage and total phage induction in E. coli O157:H7, which may be due to the suppression of RNA polyadenylation enzyme PNPase at 0.25× to 1.0× MIC and the downregulation of bacterial SOS response key regulator RecA and RNA polyadenylation enzyme PAP I at 0.75× or 1.0× MIC. Cinnamon Oil at higher levels (0.75× and 1.0× MIC) eliminated quorum sensing and oxidative stress. Therefore, Cinnamon Oil has potential applications as a therapeutic to control E. coli O157:H7 infection through inhibition of bacterial growth and virulence factors.
Xing Yage - One of the best experts on this subject based on the ideXlab platform.
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antifungal activities of Cinnamon Oil against rhizopus nigricans aspergillus flavus and penicillium expansum in vitro and in vivo fruit test
International Journal of Food Science and Technology, 2010Co-Authors: Xing Yage, Li Xihong, Xu Qinglian, Yun Juan, Lu YaqingAbstract:The postharvest pathogens such as R. nigricans, A. flavas and P. expansum are the causal agents of jujube or orange fruit, therefore, in vitro and in vivo antifungal activities of Cinnamon Oil to inactivate these fungi were investigated. Cinnamaldehyde is the main constituent of Cinnamon Oil. The minimum inhibitory concentrations of Cinnamon Oil against Rhizopus nigricans, Aspergillus flavus and Penicillium expansum were 0.64% (v/v), 0.16% (v/v) and 0.16% (v/v), respectively. The antifungal activity of Cinnamon Oil against A. flavus and P. expansum was stronger than that against R. nigricans and the activity was improved with increasing its concentration. In an in vivo study, Cinnamon Oil with concentrations of 2.0% (v/v) and 3.0% (v/v) showed complete control the growth of fungi in wound-inoculated Lingwu Long Jujube and Sand Sugar Orange fruits. These results revealed that Cinnamon Oil has a good potential to be as a natural antifungal agent for fruit applications.