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WO1999056567A1 - Agents anti-microbiens - Google Patents

Agents anti-microbiens Download PDF

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Publication number
WO1999056567A1
WO1999056567A1 PCT/NZ1999/000056 NZ9900056W WO9956567A1 WO 1999056567 A1 WO1999056567 A1 WO 1999056567A1 NZ 9900056 W NZ9900056 W NZ 9900056W WO 9956567 A1 WO9956567 A1 WO 9956567A1
Authority
WO
WIPO (PCT)
Prior art keywords
composition
preparation
microbial
microbial composition
nutmeg
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/NZ1999/000056
Other languages
English (en)
Inventor
Robert Hedley Jackson
David John Stannard
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
ABBOTT DEANE NZ Ltd
Original Assignee
ABBOTT DEANE NZ Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by ABBOTT DEANE NZ Ltd filed Critical ABBOTT DEANE NZ Ltd
Priority to AU39619/99A priority Critical patent/AU3961999A/en
Publication of WO1999056567A1 publication Critical patent/WO1999056567A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B2/00—Preservation of foods or foodstuffs, in general
    • A23B2/70—Preservation of foods or foodstuffs, in general by treatment with chemicals
    • A23B2/725—Preservation of foods or foodstuffs, in general by treatment with chemicals in the form of liquids or solids
    • A23B2/729—Organic compounds; Microorganisms; Enzymes
    • A23B2/733—Compounds of undetermined constitution obtained from animals or plants
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18—Magnoliophyta (angiosperms)
    • A61K36/185—Magnoliopsida (dicotyledons)
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18—Magnoliophyta (angiosperms)
    • A61K36/185—Magnoliopsida (dicotyledons)
    • A61K36/61—Myrtaceae (Myrtle family), e.g. teatree or eucalyptus
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18—Magnoliophyta (angiosperms)
    • A61K36/185—Magnoliopsida (dicotyledons)
    • A61K36/67—Piperaceae (Pepper family), e.g. Jamaican pepper or kava
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18—Magnoliophyta (angiosperms)
    • A61K36/185—Magnoliopsida (dicotyledons)
    • A61K36/81—Solanaceae (Potato family), e.g. tobacco, nightshade, tomato, belladonna, capsicum or jimsonweed
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18—Magnoliophyta (angiosperms)
    • A61K36/88—Liliopsida (monocotyledons)
    • A61K36/906—Zingiberaceae (Ginger family)
    • A61K36/9068—Zingiber, e.g. garden ginger

Definitions

  • This invention relates to improvements in and relating to the production and use of anti-microbial compositions.
  • the invention relates to a substantially odourless and neutral tasting anti-microbial composition derived from a spice, and to the use of this derived composition in virtually any application, but particularly including the food and pharmaceutical industries.
  • the invention may have application outside this field.
  • preparations and compositions used in the preservation of foods or in pharmaceuticals as anti-microbial compositions.
  • Such preparations and compositions may be derived from other living organisms (such as existing natural plant remedies, and antibiotics derived from the genus Penicillium for example), or may be synthetically produced.
  • a number of bactericidal or food preservative compositions have been developed for application to the surface of a foodstuff to kill or inhibit growth of pathogenic bacteria.
  • compositions have been derived from bacteria themselves, or are a synthetic equivalent, such as those disclosed in New Zealand Patent Specification Nos. 232512, 244737 and 236730.
  • compositions include anti-oxidant materials extracted from vegetable material including herbs (such as rosemary or sage as disclosed in New Zealand Patent Specification Nos. 270064, 226188, and 191609), or extracts from the leaves of a range of other plant genera (such as disclosed in New Zealand Patent Specification Nos. No. 239403, 216525, 210182, 212305, and 257479).
  • herbs such as rosemary or sage as disclosed in New Zealand Patent Specification Nos. 270064, 226188, and 191609
  • extracts from the leaves of a range of other plant genera such as disclosed in New Zealand Patent Specification Nos. No. 239403, 216525, 210182, 212305, and 257479.
  • compositions or preparations rely on other chemical compounds (as disclosed in New Zealand Patent Specification Nos. 177554, 206260, and 236730).
  • Sodium metabisuphite is one such chemical used as a preservative. However, whilst useful, it is not effective against all microbes.
  • the minimum A w for most spoilage bacteria is generally considered as 0.91.
  • the growth of Acinetobacter. Enterobacter aerogenes. Bacillus subtilis, Clostridium botulinum. Escherichia coli. and Pseudomonas, which have A values in the range 0.95 - 0.97, together with Staphylococcus aureus (min. A w 0.86) would not be inhibited at current bacon A levels.
  • the water environment is also suitable
  • Residual nitrite in bacon typically inhibits the growth of Clostridium species, but only at levels in excess of 200 ppm.
  • the currently permitted maximum legal level of 125ppm residual nitrite is at the lower level of what is generally considered inhibitory.
  • Other factors may contribute to Clostridium inhibition. Such factors include pH, salt level, oxygen availability, heat treatment, and Eh- However, these conditions in bacon permit Clostridium growth.
  • the range of additives now permitted in bacon includes carbohydrates, mono- and di-saccharides, and gums, which are not only supportive of microbial growth, but are attended by their own resident microbial populations.
  • compositions also had applications beyond the food industry, such as being capable of use in the pharmaceutical industry. It would also be an advantage if such compositions were capable of substantially extending the shelf -life of foodstuffs.
  • compositions or preparation as a food preservative or associated with pharmaceuticals
  • the composition was effective in killing a wide range of bacteria, fungi, and viruses, along with some protozoans of particular concern in the food and beverage industries. It would also be a further advantage if only a small quantity of the composition was required to achieve this effect.
  • any composition or preparation does not impart undesirable flavour to the foodstuff being treated, or to pharmaceuticals required to be administered orally.
  • compositions are to operate as an effective food preservative, such compositions need to be capable of being completely dispersed throughout the foodstuffs. This is particularly relevant in the curing of meat products where there is a need to distribute any preservative throughout the whole meat, including the fat barriers. In most situations however, this is enhanced by the use of a carrier substance.
  • composition could be used with a range of foodstuffs (such as dog rolls, poultry feed, sauces, brines (for meats such as bacon, ham, corned beef and so forth), seafood (both processed and live), meat mixes, meat pies, casings for sausages, and in the treatment of preserved vegetables, and so forth.
  • foodstuffs such as dog rolls, poultry feed, sauces, brines (for meats such as bacon, ham, corned beef and so forth), seafood (both processed and live), meat mixes, meat pies, casings for sausages, and in the treatment of preserved vegetables, and so forth.
  • a further advantage would include the ability to apply the composition via a range of different methods, such as being added and mixed into the foodstuffs directly, being sprayed onto the foodstuffs, having the foodstuffs immersed in a solution containing the preservative, and also in some cases enabling specific foodstuffs (such as molluscs) to be treated in vivo with the composition.
  • compositions typically display some, but not necessarily all of these above mentioned advantageous features.
  • an anti-microbial composition isolated from at least one member of an active spice group as herein defined.
  • active spice group shall mean and include, unless otherwise specified, members of the following defined group:
  • an antimicrobial composition substantially as described above wherein the preferred members selected from the active spice group include nutmeg and mace.
  • an antimicrobial composition substantially as described above wherein said composition is isolated by a method wherein aromatic components are separated from non-aromatic components.
  • aromatic shall mean and include components aromatic to the olfactory senses. However, use of this term is not to be seen as limiting.
  • an anti- microbial composition substantially as described above wherein the composition is substantially odourless and/or neutral tasting.
  • composition a) combining said composition with a carrier suitable for the intended use of the composition and/or preparation.
  • carriers may include liquid carriers and solid carriers in various forms (including polysaccharides, gums, salts, other sugars, sodium lactate, and so forth).
  • a method of preserving foodstuffs using an anti-microbial composition and/or preparation substantially as described above including the optional step of adding either or both an additional spice group and a herb to the composition or the preparation.
  • additional spice group shall mean and include members of the following defined groups:
  • an anti-microbial composition and/or preparation substantially as described above for at least one of bacterial, fungal, viral and protozoan control.
  • microbe shall, for the purposes of this specification, mean and include bacteria, viruses, microscopic fungi and protozoans. However, use of this term should not be seen as limiting this specification.
  • combinations of spice oils derived from the range of spices indicated above may also be used.
  • Table 2 illustrates the results of trials demonstrating the synergistic effect of various combinations of spice oils and the effects of nutmeg alone, on a range of microbes commonly associated with food. While the combinations tested preferably included a concentration of the nutmeg extract at least equal to the concentration of the additional spice oil, the concentrations of the spice oils in the combinations may vary.
  • the volatile oils which nutmeg contains have in the past been used as a remedial composition, and have considerable stimulating properties.
  • the spice taken in small quantities is also known historically to, or is purported to, assist digestion, dispel flatulency, strengthen the viscera, and stop dysentery.
  • the (volatile) oil has typically only been used in medicine for flavouring or covering the taste of other medicines, and is prepared by dissolving the volatile oil of nutmeg in strong alcohol to achieve that purpose.
  • the volatile and fixed oils have also been used in chronic rheumatism, and in the preparation of lotions for the hair.
  • the chief use, however, of nutmeg and mace is as condiments.
  • oleoresin nutmeg is used to obtain an anti-microbial composition for both preserving foods and for use as a pharmaceutical product.
  • Oleoresin nutmeg is preferred for its ease of use and availability. Further, it is easier to isolate and concentrate the anti-microbial composition from the oleoresin nutmeg, thereby increasing the efficiency of the
  • ground spice or the oils may also be used, and also provide effective anti-microbial isolates.
  • other plant matter derived from nutmeg may be used.
  • the quantity of the anti-microbial composition used as a foodstuff preservative is generally determined by the final weight of the foodstuff being treated. Typically, this will be between .006%- .008% of the final weight of the foodstuff. However, concentrations outside this range may also be used in some applications. For example, lower levels have been found to be useful as bacteriostatic compositions, while levels higher than 0.05% have been effective in cleaning applications.
  • anti-microbial composition is applied to the foodstuff.
  • the type of foodstuff being preserved or treated will dictate the concentration of anti-microbial composition used.
  • the seepage of fluids from the meat may dictate that a greater concentration of the composition be applied (probably in the range of .008% of the final weight of the cured meat).
  • the final amount of composition used is such that it preferably does not impart any flavour to the cured meat.
  • Bacon is one example of a popular, commonly consumed cured meat. However, a range of pathogenic bacteria can be associated with this food type. Table 4 indicates a number of types of Salmonellae occurring in samples of bacon, and the likely origin of the bacteria. The effectiveness of nutmeg (particularly oleoresin nutmeg) as an anti-microbial composition is illustrated with particular reference to the treatment
  • nutmeg is an effective anti-microbial composition with a broad spectrum of activity against both Gram positive and Gram negative organisms.
  • the oleoresin preparation was preferably used as it is readily available, easily transported, and contains higher concentrations of the antimicrobial compounds.
  • raw plant material such as the green wood, bark, sap and leaves of the nutmeg tree (Myristica fragrans) are to be examined as potential sources of anti- microbial compositions.
  • pre-processed materials such as oleoresin nutmeg and nutmeg oils are also generally applicable to other pre-processed materials, such as ground nutmeg and other preparations thereof.
  • Extraction of the ground spice using appropriate solvents yielded the same anti- microbial composition.
  • the quantity is preferably reduced, as lower concentrations have been found to be effective. This in part is also dependent on the way the composition is applied. For example, where the composition is applied directly to the shellfish, lower amounts of the composition may be used, as compared with the amount of the composition if added to the water
  • composition 1 1 medium in which the shellfish are living.
  • the composition typically concentrates in the animal over time, due to the animal cycling the water through its system (particularly when feeding).
  • Table 11 illustrates the results of tests conducted to determine the effect of nutmeg oil on molluscan microflora using mussels as the test animal. However, the effects of the anti-microbial treatment has been demonstrated to extend to a range of other molluscan species.
  • the antimicobial composition extracted from nutmeg is preferably used to combat a range of bacteria and fungi, along with some viruses and protozoans.
  • the organisms against which the anti-microbial composition has been demonstrated to be effective are listed in Tables 12 and 13. However, other organisms may also be susceptible to the composition.
  • the composition has demonstrated its effectiveness in killing a wide range of bacteria, fungi, and viruses, along with some protozoans. Accordingly, its versatility may reduce the need to rely on a range of different substances as food preservatives or associated with anti-microbial pharmaceuticals. It is a further advantage when only a small quantity of the composition is required to achieve this effect, thereby making it a substantially cost effective product.
  • the anti-microbial composition may be applied to a foodstuff (or be administered) in a number of ways.
  • the other most commonly preferred methods of application include the addition of the composition into a foodstuff mixture, and the spray application onto the foodstuff (Table 14 details the effectiveness of nutmeg oil in spray trials).
  • Table 14 details the effectiveness of nutmeg oil in spray trials.
  • other application methods may be employed as required, and depending on the foodstuff to be treated.
  • the anti-microbial composition is in a dry form and is to be used in brines/cures
  • the composition is preferably used in conjunction with a carrier substance.
  • the carrier substance improves the dispersion of the composition through the brine/cure, and enables the composition to remain in suspension.
  • the composition is in an emulsion form, there is less of a need to use a carrier, as the composition may be mixed into or agitated with the brine to obtain the required dispersion.
  • the carrier preferably includes at least one of a gum, a sugar, and a salt.
  • the sugar may be used to improve the effectiveness of the brine (it is known that cures/brines work better with carbohydrates present in the cure). Alternately, sugar may be used if there is already a high salt content, and using salt as the carrier would make the cured foodstuff too salty for consumers.
  • compositions may be used with any other suitable carrier, or with a combination of carriers, as required to achieve the desired application of the anti-microbial composition on to or into the food being treated.
  • suitable carrier or with a combination of carriers, as required to achieve the desired application of the anti-microbial composition on to or into the food being treated.
  • type of carrier used will be dependent on the foodstuff being treated.
  • composition/preparation contributes to the composition's effectiveness as a food preservative. This is particularly relevant in the curing of meat products where there is a need to distribute any preservative throughout the whole meat, including the fat
  • Nutmeg oil is typically steam distilled from dried kernels of ripe seeds of nutmeg.
  • the oil is known to consist of 60 - 80% d-Camphene, about 8% d-pinene; dipentene, -borneol, /-terpineol, about 6% geraniol and safrol, and about 4% myristicin, varying according to the source (geographic origin) of the nutmeg.
  • the anti-microbial components of nutmeg oil are preferably isolated and concentrated by standard filtration techniques, using a standard peristaltic pump (although any pumping means, including gravity separation, may be employed) in conjunction with an eluting solvent.
  • the eluting solvent includes a solution of water: methanol: pyridine in proportions of 3:3: 1 (v:v:v).
  • Another preferred solvent includes water/salt mixtures.
  • any suitable eluting solution may be used (some of which have been referenced earlier).
  • the anti-microbial compositions of nutmeg oleoresin (purchased in the oleoresin form, or extracted using a solution of wate ⁇ ethanol in proportions of 24:1 (v:v)) are preferably obtained through the fractional distillation of oleoresin at a constant temperature of 39° C (maintained via a water bath or other suitable means) and at a pressure of lOkPa.
  • any suitable processes for the extraction of the anti-microbial compositions may be employed.
  • Suitable processes for the extraction of the anti-microbial compositions also include chromatographic separations, (including high performance liquid
  • Nutmeg oil is preferably separated into its anti-microbial components by standard filtration techniques.
  • the components are isolated via gel filtration, using a Sephadex G-15 column, in conjunction with an eluting solvent.
  • the eluting solvent includes a solution of water: methanol: pyridine in proportions of 3:3: 1, (v:v:v).
  • any suitable eluting solution may be used.
  • Samples (0.5 mL) of nutmeg oil are preferably injected onto the filtration column and separated by pumping at 50mL/hr using a standard peristaltic pump (although any suitable pumping means, including gravity separation, may be employed)
  • the components of the anti-microbial composition present in 3mL aliquots of the gel filtration fractions can be detected as emerging peaks by absorbance at 180, 200, 220 nm, and identified by IR (solvent and mull) absorbance spectra.
  • the identified nutmeg oil components are provided in Table 15.
  • Nutmeg oleoresin is preferably extracted using a solution of wate ⁇ ethanol in proportions of 24: 1 (v:v).
  • the distillate was found to possess only the major aroma components, and had no antibacterial activity. On the otherhand, the concentrated residue was 18% higher than the original oleoresin in antibacterial activity.
  • any composition or preparation be a neutral falvour so as not to impart undesirable qualities to the foodstuff being treated, or to pharmaceuticals required to be administered orally.
  • the composition is capable of being used with a range of foodstuffs.
  • Some examples include dog rolls, poultry feed, sauces, brines (for meats such as bacon, ham, corned beef and so forth), seafood (both processed and live), raw chicken, raw fish, meat mixes, meat pies, casings for sausages, and in the treatment of preserved vegetables, and so forth.
  • Use of the composition therefore obviates the need to source and use different anti-microbial compositions as previously required for different food types.
  • Carrageenan gum (0.0066% w:w finished product)
  • Carrageenan gum (below 0.008% w:w finished product)
  • the versatility of the composition is further illustrated by the ability to apply the composition to foodstuffs via a range of different methods.
  • Such methods include, adding and mixing the composition and/or preparation into the foodstuffs directly, spraying it onto the foodstuffs, having the foodstuffs immersed in a solution containing the composition or preparation, and also in some cases enabling specific foodstuffs (such as molluscs) to be treated in vivo with the composition.
  • An advantage of the anti-microbial composition is that it also has applications beyond the food industry, such as being capable of use in the pharmaceutical industry.
  • Anti-microbial efficacies were determined in vitro by disk/plate assay and broth culture growth. While this technique comprises only the first stage in pharmaceutical assessment procedures, the results are clinically of significance with the following microbes particularly:
  • Bacteroides fragilis Nosocomial infections; mouth ulcers/diseases.
  • Bacillus cereus Food poisoning; resident in cereals (used in some cures).
  • Brucella abortus Brucellosis. Relevant to butchery.
  • Bacillus anthracis Anthrax (tested against non- pathogenic strain). Relevant to butchery.
  • Leptospira interrogane Letospirosis. Relevant to butchery.
  • Haemophilus influenzae Bacterial meningitis. Most common (6 weeks - 2 years).
  • Neisseria meningitidis Effective against this.
  • Corynebacterium Includes C. diphtheriae (diphtheria).
  • Streptococcus Includes S. pneumoniae
  • Salmonella includes S typhimurium
  • Escherichia includes E. coli
  • Staphylococcus includes S. aureus (includes S. aureus) common) organisms
  • Campylobacter jeieuni Campylobacter infection.
  • Yersinia enterocolitica Similar to Y. pestis (plague).
  • Icosatedral nucleocapsid s.s. RNA
  • HAV Hepatits A virus
  • Icosatedral nucleocapsid s.s. RNA
  • Type E Hepatitis HEV
  • MRSA Methicillin Resistant S. aureus
  • Amoeboid Giardia lamblia (Giordiosis).
  • Tinea Ringworm.
  • T ⁇ blo 6 Bacterial types and numbers identified in bacons prepared at various manufacturing plants located throughout New Zealand and purchased in Auckland Supermarkets
  • CFU Colony forming unit
  • TPC Total plate count; Pr, Present; ND, not detected at the indicated level
  • Table 6 Grovrth of selected organisms in typical bacon types available ex Supermarket. Samples of each bacon were inoculated with 1 ml of a single culture containing 100 CFU, prior to incubation as described in the text.
  • CFU Colony forming unit
  • E.coli. Escherichia coli Cl botulinum. Clostridium botulinum: S.aureus. Staphylococcus aureus; St. faecalis. Streptococcus faecalis: S. typhimuri ⁇ m. Salmonella tryphimurium.
  • Klebsiella 135 55 10 0 120 140 150
  • Streptococcus 640 137 20 0 200 210 230
  • Table 7 Bacterial populations in the carcass, (Raw Meat) and two sides of a single cured pig. One side of the pig was treated with a cure including nutmeg (Nutmeg Cure); the other side treated with an identical cure, except with no nutmeg (Control Cure). Nutmeg was added to the former cure to give a final level of 0.002% by weight in the finished bacon.
  • the columns A, B, C refer to the samples taken at the following times during manufacture:
  • Table 9 The inhibitory effect of Oleoresin nutmeg on the growth of some micro-organisms of clinical significance.
  • the nutmeg concentration is shown as a percentage of the mass of the growth medium.
  • the number of CFlTs detected after 24 hr incubation was compared with the CRTs detected on the uninhibited medium in order to determine the percentage of organisms surviving. Death rate curves are shown elsewhere. From these data the M.I.C. (Minimum Inhibitory Concentration) and hence the use rate for oleoresin nutmeg was set at 0.005% (by weight) of the finished product.
  • Organism BACTERIAL NUMBERS (CFU's/gm)
  • Escherichia 110 0 0 5 0
  • Table 11 The microbial population (CFLTs/gm tissue) of mussels, ex Auckland
  • Chromobacterium Yerstnta enterocolitica Chromobacterium Yerstnta enterocolitica
  • Table 18 Times (approximate) to achieve 50% and 100% kills of selected yeasts and moulds, by 0.004% (w:w) nutmeg oil in culture growth.
  • Table 14 The effectiveness of nutmeg oil in spray application.
  • Four sets of agar surfaces were each inoculated with aliquots of growth culture of one of the above organisms. Each set consisted of eight separate surfaces, each of 200cm*. The resulting thirty-two surfaces were each sprayed as shown above, four being untreated, and four used as controls, being sprayed with water only. These results for surface spraying are similar to the inhibition trials described in Table 9
  • Table 16 Identification of the chemicals contributing to the antibacterial activity of nutmeg oil and extracts thereof.
  • the extracts were prepared by the following methods: Aqueous; extract of oleoresin as described in text Gel; oleoresin components isolated by gel filtration. See text, table 16', for details of tractionation method and die fractions obtained thereby.
  • Oleoresin the residue from a commercial oleoresin distilled at lOkPa, 39°C.
  • Flavobacterium 87% 2% 85% (27) 88% 88%
  • Table 17 Antibacterial activities of 5 nutmeg extracts against selected bacteria.
  • the figures denote the percentage kill after twenty four hours; incubation at 30° C.
  • the sources of the extracts (1 - 5) are described in the text.
  • the parenthetical figure denotes the individual filtration sample giving the greatest antimicrobial activity which is displayed alongside at left.
  • extract source 5 are recorded the percentage kflls by combinations of three gel filtration fractions. Only two fractions (4) and (10) (shown in parentheses) were additionally active to the fractions described in pooled fraction 4. Percentages in column 5 without adjacent parenthetical description are thus derived from fractions within those assayed in pooled group 4.

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Abstract

L'invention concerne des améliorations apportées dans la production et dans l'utilisation de compositions anti-microbiennes. L'invention concerne, en particulier, une composition anti-microbienne, à goût neutre, et sensiblement sans odeur, dérivée d'un groupe d'épices actifs, comprenant des éléments de plantes de type Myristicae. La composition dérivée est utilisée virtuellement dans n'importe quelle application, mais plus particulièrement dans l'industrie alimentaire de façon à conserver les aliments et prolonger leur durée de conservation, dans l'industrie pharmaceutique et dans des préparations sanitaires.
PCT/NZ1999/000056 1998-05-05 1999-05-05 Agents anti-microbiens Ceased WO1999056567A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AU39619/99A AU3961999A (en) 1998-05-05 1999-05-05 Anti-microbial agents

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
NZ329136 1998-05-05
NZ32913698 1998-05-05

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WO1999056567A1 true WO1999056567A1 (fr) 1999-11-11

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6953580B2 (en) * 2001-07-24 2005-10-11 Nitto Denko Corporation Composition having physiological activity and production method thereof
EP3612197A4 (fr) * 2017-04-19 2020-04-01 Alzadjali, Ayoub Abdullah Mohammed Formule naturelle pour le traitement de problèmes et d'infections digestifs

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2571867A (en) * 1950-07-21 1951-10-16 Griffith Laboratories Spice extraction and product
US3732111A (en) * 1971-06-07 1973-05-08 Campbell Soup Co Spice antioxidant principle and process for the extraction thereof
US4352797A (en) * 1981-07-02 1982-10-05 Wofor Ag Biologically active extracts from Myristica castaneifolia (Myristicaceae) Fiji and a method of obtaining same
US5124156A (en) * 1989-08-25 1992-06-23 Lotte Company Limited Chewing gum for preventing pyorrhea alveolaris
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EP3612197A4 (fr) * 2017-04-19 2020-04-01 Alzadjali, Ayoub Abdullah Mohammed Formule naturelle pour le traitement de problèmes et d'infections digestifs

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