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C. WU1, F. Chen, X. Wang3, P. L. Dawson1, I. Han1, and H.-J. Kim. (1) Dept. of Food Science and Human Nutrition, Clemson Univ., P and A Building, Clemson, SC 29634-0371, (2) Dept. of Genetics and Biochemistry, Clemson Univ., 101 Jordan Hall, Clemson, SC 29634 Partheonlide, the major bioactive compound in feverfew (Tanacetum parthenium), was reported to be able to inhibit the growth of Gram-positive bacteria, yeast and filamentous fungi. However, little research has been done to investigate the antimicrobial activities of parthenolide and feverfew extracts against food pathogen such as Listeria monocytogenes. The objective of our research is to study the inhibitory effect of two kinds of feverfew extracts and their major components including parthenolide, luteolin and camphor on the growth of Listeria monocytogenes. Minimum Inhibition Concentrations (MICs) of parthenolide, camphor, luteolin and feverfew extracts were determined using (Alamar BlueTM) broth microdilution assay on 96-well microplates. Minimum bactericidal concentrations (MBCs) were determined by plating the contents of wells on TSA plates subsequently incubated at 37° C for 48 h. Among the tested chemicals and extracts, parthenolide gave the lowest MICs of 0.625 mg/ml and MBCs of 2.5 mg/ml. MICs of camphor, luteolin, Golden feverfew extract, and Common feverfew extract were determined at 2.5 mg/ml, 1.25 mg/ml, 93.75 mg/ml and 93.75 mg/ml respectively. MBCs of luteolin, Golden feverfew extract, and Common feverfew extract were determined at 5 mg/ml, 750 mg/ml and 750 mg/ml respectively. The study indicted the potential of parthenolide or feverfew extracts to serve as biopreservative against the growth of Listeria monocytogenes.
Session 35, Nutraceutical & Functional Foods: General I
2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana |