Nigella sativa essential oil and its bioactive compounds as resistance modifiers against Staphylococcus aureus

2019 ◽  
Vol 33 (4) ◽  
pp. 1010-1018 ◽  
Author(s):  
Ahmad Mouwakeh ◽  
Annamária Kincses ◽  
Márta Nové ◽  
Tímea Mosolygó ◽  
Csilla Mohácsi‐Farkas ◽  
...  
Keyword(s):  
Staphylococcus Aureus ◽  
Essential Oil ◽  
Bioactive Compounds ◽  
Nigella Sativa

scholarly journals Inhibition of biofilm produced by methicillin-resistant Staphylococcus aureus (MRSA) by thymoquinone.

2021 ◽  
Vol 3 (3) ◽  
pp. 65-68
Author(s):  
Muhammad Sohail ◽  
Zakia Latif ◽  
Abid Hussain ◽  
Hafiz Ghulm Murtaza
Keyword(s):  
Public Health ◽  
Staphylococcus Aureus ◽  
Essential Oil ◽  
Nigella Sativa ◽  
Health Concern ◽  
Antibiofilm Activity ◽  
Mortality And Morbidity ◽  
New Antibiotics ◽  
Financial Concern ◽  
Mrsa Strains

Multidrug resistance is a leading public health challenge that is causing a significant increase in mortality and morbidity. If antimicrobial resistance (AMR) remains unsolved, it may cause 10 million deaths every year. Along with a public health concern, it is also a financial concern that would cause 2-3.5% reduction in Gross Domestic Product (GDP) and a 100 trillion USD loss to the world. One of the ways to combat AMR is to discover new antibiotics.  This study was aimed to evaluate the antibiofilm and antibacterial potencies of essential oil of Nigella sativa. Standard microbiological guidelines (CLSI) were used for the identification and antibiogram of selected strains of MRSA. Moreover, a time-kill assay of MRSA against Thymoquinone extracted from Nigella Sativa was also performed. Five strains, including four MRSA strains from implants related infections and one standard strain ATCC 25923, were examined. GC-MS identified components of essential oil of Nigella Sativa. Thymoquinone and p-cymene, major compounds of essential oil, were subjected to antibacterial and antibiofilm activities. Thymoquinone revealed strong inhibitory activities against MRSA strains. Zone inhibition measured 22 to 44 mm, and MIC values ranged from 26 to 43 Ul/mL. Thymoquinone also exhibited strong antibiofilm activity against biofilm producer MDR strains of Staphylococcus aureus.

scholarly journals Bioactive Compounds of Nigella sativa Essential Oil as Antibacterial Agents against Chlamydia trachomatis D

2019 ◽  
Vol 7 (9) ◽  
pp. 370
Author(s):  
Mosolygó ◽  
Mouwakeh ◽  
Hussein Ali ◽  
Kincses ◽  
Mohácsi-Farkas ◽  
...  
Keyword(s):  
Chlamydia Trachomatis ◽  
Essential Oil ◽  
Quantitative Pcr ◽  
Bioactive Compounds ◽  
Hela Cells ◽  
Antimicrobial Agents ◽  
Nigella Sativa ◽  
Immunofluorescence Assay ◽  
Minimum Concentration ◽  
Sexually Transmitted

Urogenital tract infection caused by obligate intracellular bacterium Chlamydia trachomatis D (CtrD) is a leading cause of sexually transmitted diseases. Essential oil (EO) of Nigella sativa has a broad antimicrobial spectrum. The aim of this study was to evaluate the antimicrobial activity of the bioactive compounds (p-cymene, thymoquinone, carvacrol, and thymol) of N. sativa EO against CtrD. The cytotoxic effects of the compounds were determined by MTT assay. In order to quantify the anti-chlamydial activity of the compounds, HeLa cells were infected with CtrD or CtrD treated previously with the compounds. The titer of the infectious CtrD was determined by indirect immunofluorescence assay. The minimum inhibitory concentrations of the compounds were evaluated by direct quantitative PCR. None of the compounds showed a cytotoxic effect on HeLa cells in the concentrations tested. According to the immunofluorescence assay, all of the compounds significantly inhibited the growth of CtrD. The quantitative PCR revealed that the minimum concentration that exerted anti-chlamydial activity was 3.12 µM in the case of thymoquinone and p-cymene, while that of carvacrol and thymol was 6.25 µM. Therefore, it can be concluded that bioactive compounds of N. sativa EO could be used as effective antimicrobial agents against CtrD.

Chemical Composition and Antibacterial Activity of Essential Oils of Three Medicinal Plants from Algerian Semi-Arid Climatic Zone

2018 ◽  
Vol 16 (S1) ◽  
pp. S155-S163 ◽  
Author(s):  
S. Mehalaine ◽  
O. Belfadel ◽  
T. Menasria ◽  
A. Messaili
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Pseudomonas Aeruginosa ◽  
Antibacterial Activity ◽  
Chemical Composition ◽  
Essential Oil ◽  
Essential Oils ◽  
Rosmarinus Officinalis ◽  
Salvia Officinalis ◽  
Thymus Algeriensis

The present study was carried out to determine, for the first time, the chemical composition and antibacterial activity of essential oils derived from the aerial parts of three aromatic plants Thymus algeriensis Boiss & Reut, Rosmarinus officinalis L., and Salvia officinalis L. growing under semiarid conditions. The essential oils were chemically analyzed and identified by gas chromatography (GC) and GC/ mass spectrometry (GC/MS) and their antimicrobial activity was individually evaluated against Staphylococcus aureus, Escherichia coli, and Pseudomonas aeruginosa using both agar disk diffusion and agar dilution methods. The major constituents of Thymus algeriensis essential oil were identified as camphor (13.62%), 1,8-cineol (6.00%), borneol (5.74%), viridiflorol (4.00%), and linalool (3.93%). For Rosmarinus officinalis essential oil, 48 compounds were characterized, of which the main constituents were camphor (17.09%), Z-β-ocimene (10.88%), isoborneol (9.68%), α-bisabolol (7.89%), and borneol (5.11%). While, Salvia officinalis essential oil was characterized by β-thujone (16.44%), followed by viridiflorol (10.93%), camphor (8.99%), 1,8-cineol (8.11%), trans-caryophyllene (5.85%), and α-humulene (4.69%) as the major components. Notably, results from antibacterial screening indicated that Thymus algeriensis and Salvia officinalis essential oils exhibited a strong inhibitory effect against both Escherichia coli and Staphylococcus aureus compared to Rosmarinus officinalis essential oil. Further, less activity was recorded against Pseudomonas aeruginosa for the three tested essential oils.

scholarly journals Synergistic antibacterial combination of Lavandula latifolia Medik. essential oil with camphor

2020 ◽  
Vol 0 (0) ◽  
Author(s):  
Nursenem Karaca ◽  
Görkem Şener ◽  
Betül Demirci ◽  
Fatih Demirci
Keyword(s):  
Staphylococcus Aureus ◽  
Essential Oil ◽  
Antibacterial Effect ◽  
Synergistic Effects ◽  
Pharmaceutical Formulations ◽  
Human Pathogens ◽  
Broth Microdilution ◽  
Antibacterial Effects ◽  
Lavandula Latifolia

AbstractCombination of various compounds and essential oils for pharmaceutical formulations withdraw attention. In this present study, it was aimed to evaluate the in vitro potential synergistic antibacterial effect of Lavandula latifolia (spike lavender) essential oil with camphor by using the checkerboard method against the human pathogens; Staphylococcus aureus and Listeria monocytogenes. Pharmacopoeia quality L. latifolia essential oil and racemic camphor were analyzed and verified by GC-FID and GC/MS, simultaneously. In vitro antibacterial activity of essential oil and camphor (MIC range: 0.16–20 mg/mL) and standard antimicrobial clarithromycin (MIC range: 0.125–16 μg/mL) were carried out by broth microdilution against S. aureus and L. monocytogenes standard strains, respectively. Resulting antibacterial effects were evaluated for their fractional inhibitory concentrations (FICs) as antagonistic, additive and synergistic effects. The analytical results showed that the major component of essential oil was linalool (45.2%) and 1,8-cineole (25.6%). Antibacterial effects of essential oil were determined as MIC 1.25–5 mg/mL. As a result of the experiments, L. latifolia essential oil–camphor combinations were identified as “synergistic (FIC ≤ 0.5), and additive (0.5 < FIC ≤ 1)” in the respective combinations, suggesting further evaluation for formulations for potential antimicrobial applications in food and pharmaceuticals.

scholarly journals A Molecular Insight into the Synergistic Mechanism of Nigella sativa (Black Cumin) with β-Lactam Antibiotics against Clinical Isolates of Methicillin-Resistant Staphylococcus aureus

2021 ◽  
Vol 11 (7) ◽  
pp. 3206
Author(s):  
Lorina I. Badger-Emeka ◽  
Promise Madu Emeka ◽  
Hairul Islam M. Ibrahim
Keyword(s):  
Staphylococcus Aureus ◽  
Mechanism Of Action ◽  
Methicillin Resistant Staphylococcus Aureus ◽  
Nigella Sativa ◽  
Synergistic Effects ◽  
Diffusion Method ◽  
Methicillin Resistant ◽  
Cell Wall Disruption ◽  
Time Kill ◽  
Insight Into

Methicillin-resistant Staphylococcus aureus (MRSA) infection is detrimental to hospitalized patients. With diminishing choices of antibiotics and the worry about resistance to colistin in synergistic combined therapy, there are suggestions for the use of herbal derivatives. This investigation evaluated the synergistic effects of Nigella sativa (NS) in combination with beta-lactam (β-lactam) antibiotics on extreme drug-resistant (XDR) MRSA isolates. NS concentrations of 10, 7.5, 5.0, 2.5, 1.0, and 0.1 µg/mL, alone and in combination with β-lactam antibiotics, were used to determine the antimicrobial susceptibility of MRSA isolates by the well diffusion method. Time–kill assays were performed using a spectrophotometer, with time–kill curves plotted and synergism ascertained by the fractional inhibitory concentration (FIC). Scanning and transmission electron microscopy were used to gain insight into the mechanism of action of treated groups. Isolates were inhibited by the NS concentrations, with differences in the zones of inhibition being statistically insignificant at p < 0.05. There were statistically significant differences in the time–kill assay for the MRSA isolates. In addition, NS combined with augmentin showed better killing than oxacillin and cefuroxime. The mechanism of action shown by the SEM and TEM results revealed cell wall disruption, which probably created interference that led to bacterial lysis.

scholarly journals Effects of oregano essential oil and carvacrol on biofilms of Staphylococcus aureus from food-contact surfaces

Food Control ◽  
2017 ◽  
Vol 73 ◽  
pp. 1237-1246 ◽  
Author(s):  
Jessica Bezerra dos Santos Rodrigues ◽  
Rayssa Julliane de Carvalho ◽  
Neyrijane Targino de Souza ◽  
Kleber de Sousa Oliveira ◽  
Octávio Luiz Franco ◽  
...  
Keyword(s):  
Staphylococcus Aureus ◽  
Essential Oil ◽  
Oregano Essential Oil ◽  
Food Contact ◽  
Food Contact Surfaces ◽  
Contact Surfaces

scholarly journals Combination of Origanum vulgare L. essential oil and lactic acid to inhibit Staphylococcus aureus in meat broth and meat model

2012 ◽  
Vol 43 (3) ◽  
pp. 1120-1127 ◽  
Author(s):  
Jefferson C. de Barros ◽  
Maria Lúcia da Conceição ◽  
Nelson Justino Gomes Neto ◽  
Ana Caroliny Vieira da Costa ◽  
Evandro Leite de Souza
Keyword(s):  
Staphylococcus Aureus ◽  
Lactic Acid ◽  
Essential Oil ◽  
Origanum Vulgare
Sign in / Sign up

Export Citation Format

Share Document