ABSTRACT

The aim of this study is the determination of antimicrobial activity at different concentrations of ozonized olive oil of Olea europea L. against eight bacteria (Staphylococcus aureus ATCC 6538, Bacillus subtilis ATCC 9372, Listeria monocytogenes ATCC 15313, Pseudomonas aeruginosa ATCC 27853, Proteus mirabilis ATCC 35659, Escherichia coli ATCC 25922, Klebsiella pneumonia ATCC 4352, Salmonella typhimurium ATCC 13311), two yeasts Candida albicans ATCC 25923 and Aureobasidium pullulans and five fungi Aspergillus niger ATCC 16404 Penicillium digitatum, Penicillium expansum, Aspergillus itaconicus, Fusarium solani. The antimicrobial activity of ozonized oil is measured by the agar diffusion method. The oil inhibits the growth of most strains, Proteus mirabilis ATCC 35659 as the most sensitive bacterium with the inhibitory zone of 18.33 mm±0.47. The results of the minimal inhibitory concentration (MIC) test showed that the MIC varies from 0.198 mg/mL to 63.5 mg/mL. The ozonized oil inhibits the growth of all tested fungal strains, the most sensitive fungi is Fusarium solani with the inhibitory zone of 36.66 mm±0.40 with minimal fungistatic concentration (MFCs) and minimal fungicidal concentration (MFCc) obtained between 0.38 mg/mL and 12.2 mg/mL. The CMF of the oil ozonized on C. albicans obtained is 0.38 mg/mL, 13 times less compared to that found in the study, this result indicates that antifungal activity on C. albicans of ozonized oil is very significant. We demonstrate that the ozonation of olive oil leads to the formation of the various toxic products (hyperoxides, ozonides, adehhydes, peroxides, diperoxides and polyperoxides) responsible for the antimicrobial effect, this effect may be due to toxicity rather than metabolic interruption. Ozone and its derivatives are proposed especially ozonide as powerful antimicrobial agents especially in this pandemic of COVID-19.

摘要

本研究的目的是测定不同浓度的Olea europea L.臭氧化橄榄油对八种细菌（金黄色葡萄球菌ATCC 6538、枯草芽孢杆菌ATCC 9372、单核细胞增生李斯特菌ATCC 15313、铜绿假单胞菌ATCC 27853、变形杆菌ATCC 27853）的抗菌活性35659、大肠杆菌ATCC 25922、肺炎克雷伯菌ATCC 4352、鼠伤寒沙门氏菌ATCC 13311)、两种酵母菌白色念珠菌ATCC 25923 和出芽短梗霉和五种真菌黑曲霉ATCC 16指状青霉、膨胀青霉、衣康曲霉、茄病镰刀菌。臭氧油的抗菌活性通过琼脂扩散法测量。该油抑制大多数菌株的生长，奇异变形杆菌ATCC 35659 作为最敏感的细菌，抑制区为 18.33 mm±0.47。最小抑菌浓度 (MIC) 测试结果表明，MIC 从 0.198 mg/mL 到 63.5 mg/mL 不等。臭氧油抑制所有测试真菌菌株的生长，最敏感的真菌是茄病镰刀菌，抑制区为 36.66 mm±0.40，最小抑真菌浓度 (MFCs) 和最小杀真菌浓度 (MFCc) 介于 0.38 mg/mL 和 12.2 之间毫克/毫升。臭氧化油的 CMF获得的白色念珠菌为 0.38 mg/mL，比研究中发现的少 13 倍，该结果表明臭氧化油对白色念珠菌的抗真菌活性非常显着。我们证明橄榄油的臭氧化会导致形成各种有毒产物（过氧化物、臭氧化物、醛、过氧化物、双过氧化物和多过氧化物），这些产物具有抗菌作用，这种作用可能是由于毒性而不是代谢中断。臭氧及其衍生物尤其被提议用作强力抗菌剂，尤其是在 COVID-19 大流行中。