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FEMS microbiology letters, v.341 no.1, 2013년, pp.62 - 67
Bisignano, Carlo (Dipartimento di Scienze del Farmaco e Prodotti per la Salute, University of Messina, Messina, Italy) , Filocamo, Angela (Dipartimento di Scienze del Farmaco e Prodotti per la Salute, University of Messina, Messina, Italy) , Faulks, Richard M. (Model Gut Platform, Institute of Food Research, Norwich Research Park, Norwich, UK) , Mandalari, Giuseppina (Dipartimento di Scienze del Farmaco e Prodotti per la Salute, University of Messina, Messina, Italy)
AbstractWe investigated the antimicrobial properties of polyphenol‐rich fractions derived from raw shelled and roasted salted pistachios. American Type Culture Collection (ATCC), food and clinical isolates, of Gram‐negative bacteria (Escherichia coli, Pseudomonas aeruginosa, Pseudomonas mirabilis), Gram‐positive bacteria (Listeria monocytogenes, Enterococcus hirae, Enterococcus faecium, Bacillus subtilis, Staphylococcus epidermidis, Staphylococcus aureus), the yeasts Candida albicans and Candida parapsilosis and the fungus Aspergillus niger were used. Pistachio extracts were active against Gram‐positive bacteria with a bactericidal effect observed against L.？monocytogenes (ATCC strains and food isolates), S.？aureus and MRSA clinical isolates. Extracts from raw shelled pistachios were more active than those from roasted salted pistachios. The bactericidal activity of pistachio extracts could be used to help control the growth of some microorganisms in foods to improve safety and may find application as a topical treatment for S.？aureus.
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