Does eugenol have potential as an anti-campylobacter and antioxidant compound in the food industry and clinical settings?

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dc.authorscopusid57219570838
dc.authorscopusid57224727219
dc.authorscopusid57190978020
dc.contributor.authorGürbüz M.
dc.contributor.authorKorkmaz B.İ.O.
dc.contributor.authorKorkmaz S.
dc.date.accessioned2024-06-12T10:25:50Z
dc.date.available2024-06-12T10:25:50Z
dc.date.issued2022
dc.description.abstractThough there exist high food safety standards and legislations in developed countries, Campylobacter infections have remained a major public health problem. Campy-lobacter jejuni and Campylobacter coli are the principal causes of bacterial foodborne gastroenteritis in humans. Campylobacter infections are closely related to the consumption of contaminated chicken. Campylobacter species develop resistance to existing antibiotics thanks to the genomic plasticity. There is therefore a higher need to develop effective approaches for bacterial control in modern food industry and clinical settings. Presented study has evaluated the anti-campylobacter activity and antioxidant capacity of eugenol, the primary phenolic component of clove oil. Two C. jejuni strains (ATCC 33560 and one chicken isolate) and two C. coli strains (NCTC 12525 and one chicken isolate) were used in the study. The anti-campylobacter activity of eugenol was analyzed by microbroth dilution method. Minimum inhibitory and minimum bactericidal concentration (MIC and MBC) were in the range of 0.64-1.28 mg mL-1. Besides, our MTT assay findings showed that eugenol has strong scavenging ability. These outcomes have supported both the anti-campylobacter and antioxidant activity of eugenol. Eugenol is generally recognized as safe and is a promising antimi-crobial compound against the genus Campylobacter. © 2022, Istanbul Medipol University. All rights reserved.en_US
dc.description.sponsorshipTDK-2021-10289en_US
dc.description.sponsorshipThis study was supported by Marmara University Research Council (BAPKO, TDK-2021-10289)en_US
dc.identifier.doi10.23893/1307-2080.APS6027
dc.identifier.endpage436en_US
dc.identifier.issn1307-2080
dc.identifier.issue4en_US
dc.identifier.scopus2-s2.0-85141410711en_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.startpage423en_US
dc.identifier.urihttps://doi.org/10.23893/1307-2080.APS6027
dc.identifier.urihttps://hdl.handle.net/20.500.14551/16549
dc.identifier.volume60en_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherIstanbul Medipol Universityen_US
dc.relation.ispartofActa Pharmaceutica Scienciaen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectAnti-Bacterial Activity; Campylobacter Coli; Campylobacter Jejuni; Clove Oil; Eugenolen_US
dc.subjectAntibiotic Agent; Antioxidant; Ciprofloxacin; Clove Oil; Dimethyl Sulfoxide; Eugenol; Tetracycline; Antibacterial Activity; Antioxidant Activity; Article; Bacterial Growth; Campylobacter; Campylobacter Coli; Campylobacter Jejuni; Campylobacteriosis; Candida Albicans; Clove; Controlled Study; Escherichia Coli; Food Industry; Gastroenteritis; Gastrointestinal Infection; Guillain Barre Syndrome; Human; Inflammatory Bowel Disease; Minimum Bactericidal Concentration; Minimum Inhibitory Concentration; Reactive Arthritis; Zone Of Inhibitionen_US
dc.titleDoes eugenol have potential as an anti-campylobacter and antioxidant compound in the food industry and clinical settings?en_US
dc.typeArticleen_US

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