SciELO - Scientific Electronic Library Online

 
vol.20 número3Chemical composition, water holding capacity, rheological properties and sensory acceptability of Brazilian commercial petit suisse cheesesOccurrence of Bacillus sporothermodurans and the influence of the thermal processing procedure on its presence in brazilian UHT milk índice de autoresíndice de materiabúsqueda de artículos
Home Pagelista alfabética de revistas  

Servicios Personalizados

Revista

Articulo

Indicadores

Links relacionados

Compartir


Food Science and Technology

versión impresa ISSN 0101-2061versión On-line ISSN 1678-457X

Resumen

LIMA, Carlos Alberto de A.; PASTORE, Gláucia Maria  y  LIMA, Eliza Dorotea Pozzobon de A.. Study of the antibacterial activity of anacardic acids from the cashew Anacardium occidentale nut shell oil of the clone of cashew-midget-precocious CCP-76 and and CCP-09 in five stages of maturation on oral microorganisms. Ciênc. Tecnol. Aliment. [online]. 2000, vol.20, n.3, pp.358-362. ISSN 0101-2061.  http://dx.doi.org/10.1590/S0101-20612000000300013.

The antimicrobial activity of the anacardic acids of the cashew nut shell oil Anacardium occidentale (Anacardiaceae) was studied on the oral microorganisms Streptococcus mutans ATCC 25175, Staphylococcus aureus ATCC 12598, Candida albicans ATCC 10231 and Candida utilis. The anacardic acids obtained from the ethyl extract of the cashew nut shell oil presented activity antibacterial against the mentioned microorganisms, but the most inhibitory activity occurred with the Gram positive bacteria Streptococcus mutans, which is known to be one of the main cause of tooth decay. The tooth decay is one of the most frequent infectious diseases in the countries in development. The elements that influence in the tooth decay include the nutritional state, the ingestion of sugar and the presence of the microflora cariogênica.

Palabras clave : Anacardic acids; cashew nut shell oil; Anacardium occidentale; activity antimicrobial.

        · resumen en Portugués     · texto en Portugués

 

Creative Commons License Todo el contenido de esta revista, excepto dónde está identificado, está bajo una Licencia Creative Commons