脂肪酸，精製ツバキ油およびオリーブ油の黄色ブドウ球菌に対する増殖抑制作用について

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  • Inhibitory effects of fatty acids purified camellia oil and olive oil on the growth of Staphylococcus aureus.

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Linoleic acid, oleic acid, camellia oil, purified camellia oil, olive oil, jojoba oil, squalane and liquid paraffin were examined for inhibitory activity against Staphylococcus aureus FDA 209 P. Standard solutions of oils at 80μg/ml were serially diluted two-fold with additional broth.An overnight culture was added to each dilution to give approximately 1.0×107 colony-forming units per ml (cfulml). The inhibitory activity of samples on growth was monitored turbidimetrically. The results showed that linoleic acid, oleic acid and camellia oil had strong inhibitory activity against S.aureus FDA 209 P.Both purified camellia oil and olive oil showed relatively low inhibitory activity against S.aureus FDA 209 P.The 50% inhibtory dose (ID 50) of purified camellia oil was compared with that of other fatty acids and oils.A comparison of the ID 50 of purified camellia oil with those of other fatty acids and oils revealed that purified camellia oil exerted stronger inhibitory activity than that of olive oil.Jojoba oil, squalane and liquid paraffin showed. no inhibitory activity against S.aureus FDA 209 P at the concentrations tested.The results suggest the purified camellia oil and olive oil are potentially useful skin care products for skin affected by atopic dermatitis.

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