Wu, Kegang; Lin, Yahui; Chai, Xianghua; Duan, Xuejuan; Zhao, Xinxin; Chun, Chen published the artcile< Mechanisms of vapor-phase antibacterial action of essential oil from Cinnamomum camphora var. linaloofera Fujita against Escherichia coli>, Reference of 78-70-6, the main research area is Cinnamomum camphora essential oil vapor phase antibacterial agent Escherichia; antibacterial mechanism; essential oil; linaloofera fujita; vapor‐phase antimicrobial activity.
The purpose of this study was to investigate antibacterial activity of essential oil from Cinnamomum camphora var. linaloofera Fujita (EOL) at vapor phase and its mechanism of bactericidal action against Escherichia coli. Results showed that the vapor-phase EOL had significant antibacterial activity with a min. inhibitory concentration (MIC) and min. bactericidal concentration (MBC) of 200μl/L. Further analyses showed that treatment of E. coli with vapor-phase EOL resulted in partial degradation of cell membrane, increased membrane permeability, leakage of cytoplasm materials, and prominent distortion and shrinkage of bacterial cells. FTIR showed that EOL altered bacterial protein secondary and tertiary structures. GC/MS anal. showed that the components of vapor-phase EOL included linalool (69.94%), camphor (10.90%), nerolidol (10.92%), and safrole (8.24%), of which linalool had bactericidal activity. Quantum chem. anal. suggested that the antibacterial reactive center of linalool was oxygen atom (O10) which transferred electrons during antibacterial action by the donation of electrons.
Food Science & Nutrition (Hoboken, NJ, United States) published new progress about Antibacterial agents. 78-70-6 belongs to class alcohols-buliding-blocks, and the molecular formula is C10H18O, Reference of 78-70-6.
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