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dc.contributor.authorDesegaulx, M
dc.contributor.authorSirdaarta, J
dc.contributor.authorRayan, P
dc.contributor.authorCock, IE
dc.contributor.authorMcDonnell, PA
dc.contributor.editorOHare, TJ
dc.contributor.editorNetzel, ME
dc.date.accessioned2014-06-10
dc.date.accessioned2014-10-13T02:09:03Z
dc.date.accessioned2017-03-02T00:12:35Z
dc.date.available2014-10-13T02:09:03Z
dc.date.available2017-03-02T00:12:35Z
dc.date.issued2015
dc.identifier.issn0567-7572
dc.identifier.urihttp://hdl.handle.net/10072/63481
dc.description.abstractMacadamia integriflora (family Proteaceae) is an endemic Australian plant that has been used for thousands of years as a food. Its nuts are known to keep well, raising the possibility that they may contain antimicrobial compounds and therefore may have value as a functional food to retard food spoilage and prevent food poisoning and other food-borne diseases. M. integriflora extracts were investigated for their ability to inhibit the growth of a panel of bacteria and fungi of importance to food spoilage and food poisoning, as well as the gastro-intestinal protozoal parasite Giardia duodenalis. All extracts displayed broad spectrum antimicrobial activity, each inhibiting the growth of 7 of the 18 bacterial species tested (39%). In contrast, none of the fungal species were inhibited by the macadamia nut extracts. Strong inhibitory activity was detected with MIC values as low as 0.80 µg/ml against some bacteria, although most measured MIC's were generally several orders of magnitude higher than this. All extracts were more effective against Gram-negative than Gram-positive bacteria. Indeed, all extracts inhibited 54 % of the Gram-negative bacteria tested and none of the Gram-positive bacteria. All extracts were also effective in inhibiting the gastro-intestinal protozoan parasite G. duodenalis, yet were nontoxic in the Artemia franciscana bioassay with LC50 values greatly in excess of 1 mg/ml. The inhibitory bioactivity against a range of microbes, as well as the lack of toxicity, indicates the potential of macadamia nuts in the discovery and development of new natural food preservatives and pharmaceuticals.
dc.description.peerreviewedNo
dc.description.publicationstatusYes
dc.languageEnglish
dc.publisher.urihttp://www.ihc2014.org/
dc.relation.ispartofstudentpublicationN
dc.relation.ispartofconferencename29th International Horticultural Congress on Horticulture - Sustaining Lives, Livelihoods and Landscapes (IHC) / 6th International Symposium on Human Health Effects of Fruits and Vegetables (FAVHEALTH)
dc.relation.ispartofconferencetitleXXIX INTERNATIONAL HORTICULTURAL CONGRESS ON HORTICULTURE: SUSTAINING LIVES, LIVELIHOODS AND LANDSCAPES (IHC2014): VI INTERNATIONAL SYMPOSIUM ON HUMAN HEALTH EFFECTS OF FRUITS AND VEGETABLES (FAVHEALTH 2014)
dc.relation.ispartofdatefrom2014-08-17
dc.relation.ispartofdateto2014-08-22
dc.relation.ispartoflocationBrisbane, AUSTRALIA
dc.relation.ispartofpagefrom239
dc.relation.ispartofpagefrom8 pages
dc.relation.ispartofpageto246
dc.relation.ispartofpageto8 pages
dc.relation.ispartofvolume1106
dc.rights.retentionY
dc.subject.fieldofresearchComplementary and Alternative Medicine not elsewhere classified
dc.subject.fieldofresearchPlant Biology
dc.subject.fieldofresearchHorticultural Production
dc.subject.fieldofresearchcode110499
dc.subject.fieldofresearchcode0607
dc.subject.fieldofresearchcode0706
dc.titleExamination of the anti-bacterial, anti-fungal and anti-Giardial properties of Macadamia nut
dc.typeConference output
dc.type.descriptionE3 - Conferences (Extract Paper)
dc.type.codee3
gro.facultyFaculty of Science, Environment, Engineering and Technology
gro.hasfulltextNo Full Text
gro.griffith.authorCock, Ian E.
gro.griffith.authorMcDonnell, Ann A.
gro.griffith.authorP, Joseph S.


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