Inactivation of E. coli O157:H7 on Rocket Leaves by Eucalyptus and Wild-Thyme Essential Oils

2016 ◽  
pp. 119-130
Author(s):  
Saddam S. Awaisheh
Keyword(s):  
Essential Oils ◽  
E Coli ◽  
Wild Thyme

Antimicrobial Effects of Zataria multiflora and Ocimum basilicum on Escherichia coli O157:H7 During Ripening of Traditional Lighvan Cheese

2020 ◽  
Vol 16 (3) ◽  
pp. 373-380
Author(s):  
Mohammad B. Zendeh ◽  
Vadood Razavilar ◽  
Hamid Mirzaei ◽  
Khosrow Mohammadi
Keyword(s):  
Escherichia Coli ◽  
Essential Oils ◽  
Dairy Products ◽  
Antimicrobial Agents ◽  
Escherichia Coli O157 ◽  
Zataria Multiflora ◽  
Antimicrobial Effects ◽  
E Coli ◽  
Common Causes ◽  
Lighvan Cheese

Background: Escherichia coli O157:H7 is one of the most common causes of contamination in Lighvan cheese processing. Using from natural antimicrobial essential oils is applied method to decrease the rate of microbial contamination of dairy products. The present investigation was done to study the antimicrobial effects of Z. multiflora and O. basilicum essential oils on survival of E. coli O157:H7 during ripening of traditional Lighvan cheese. Methods: Leaves of the Z. multiflora and O. basilicum plants were subjected to the Clevenger apparatus. Concentrations of 0, 100 and 200 ppm of the Z. multiflora and 0, 50 and 100 ppm of O. basilicum essential oils and also 103 and 105 cfu/ml numbers of E. coli O157:H7 were used. The numbers of the E. coli O157:H7 bacteria were analyzed during the days 0, 30, 60 and 90 of the ripening period. Results: Z. multiflora and O. basilicum essential oils had considerable antimicrobial effects against E. coli O157:H7. Using the essential oils caused decrease in the numbers of E. coli O157:H7 bacteria in 90th days of ripening (P <0.05). Using from Z. multiflora at concentration of 200 ppm can reduce the survival of E. coli O157:H7 in Lighvan cheese. Conclusion: Using Z. multiflora and O. basilicum essential oils as good antimicrobial agents can reduce the risk of foodborne bacteria and especially E. coli O157:H7 in food products.

scholarly journals Synergistic Antimicrobial Activities of Combinations of Vanillin and Essential Oils of Cinnamon Bark, Cinnamon Leaves and Cloves

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1406
Author(s):  
Rita Cava-Roda ◽  
Amaury Taboada-Rodríguez ◽  
Antonio López-Gómez ◽  
Ginés Benito Martínez-Hernández ◽  
Fulgencio Marín-Iniesta
Keyword(s):  
Antimicrobial Activity ◽  
Essential Oils ◽  
Food Packaging ◽  
Antimicrobial Effect ◽  
Antimicrobial Activities ◽  
Inhibitory Effects ◽  
Cinnamon Bark ◽  
E Coli ◽  
Pure Compounds ◽  
Main Component

Plant bioactive compounds have antimicrobial and antioxidant activities that allow them to be used as a substitute for synthetic chemical additives in both food and food packaging. To improve its sensory and bactericidal effects, its use in the form of effective combinations has emerged as an interesting possibility in the food industry. In this study, the antimicrobial activities of essential oils (EOs) of cinnamon bark, cinnamon leaves, and clove and the pure compounds vanillin, eugenol, and cinnamaldehyde were investigated individually and in combination against Listeria monocytogenes and Escherichia coli O157:H7. The possible interactions of combinations of pure compounds and EOs were performed by the two-dimensional checkerboard assay and isobologram methods. Vanillin exhibited the lowest antimicrobial activity (MIC of 3002 ppm against L. monocytogenes and 2795 ppm against E. coli O157:H7), while clove and cinnamon bark EOs exhibited the highest antimicrobial activity (402–404 against L. monocytogenes and 778–721 against E. coli O157:H7). For L. monocytogenes, pure compound eugenol, the main component of cinnamon leaves and clove, showed lower antimicrobial activity than EOs, which was attributed to the influence of the minor components of the EOs. The same was observed with cinnamaldehyde, the main component of cinnamon bark EO. The combinations of vanillin/clove EO and vanillin/cinnamon bark EO showed the most synergistic antimicrobial effect. The combination of the EOs of cinnamon bark/clove and cinnamon bark/cinnamon leaves showed additive effect against L. monocytogenes but indifferent effect against E. coli O157:H7. For L. monocytogenes, the best inhibitory effects were achieved by cinnamon bark EO (85 ppm)/vanillin (910 ppm) and clove EO (121 ppm)/vanillin (691 ppm) combinations. For E. coli, the inhibitory effects of clove EO (104 ppm)/vanillin (1006 ppm) and cinnamon leaves EO (118 ppm)/vanillin (979 ppm) combinations were noteworthy. Some of the tested combinations increased the antimicrobial effect and would allow the effective doses to be reduced, thereby offering possible new applications for food and active food packaging.

scholarly journals Evaluation of the Antimicrobial Activity of Some Components of the Essential Oils of Plants Used in the Traditional Medicine of the Tehuacán-Cuicatlán Valley, Puebla, México

Antibiotics ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 295
Author(s):  
Sebastián Candelaria-Dueñas ◽  
Rocío Serrano-Parrales ◽  
Marisol Ávila-Romero ◽  
Samuel Meraz-Martínez ◽  
Julieta Orozco-Martínez ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Essential Oils ◽  
Qualitative Evaluation ◽  
Bactericidal Effect ◽  
Dilution Method ◽  
Agar Dilution Method ◽  
E Coli ◽  
Gram Positive Bacteria ◽  
Diffusion Technique ◽  
Agar Dilution

In Tehuacán-Cuicatlán valley (Mexico), studies have been carried out on the essential oils of medicinal plants with antimicrobial activity and it was found that they present compounds in common such as: α-pinene, β-pinene, carvacrol, eugenol, limonene, myrcene, ocimene, cineole, methyl salicylate, farnesene, and thymol. The goal of this study was to assess the antimicrobial activity of essential oils’ compounds. The qualitative evaluation was carried out by the Kirby Baüer agar diffusion technique in Gram-positive bacteria (11 strains), Gram-negative bacteria (18 strains), and yeasts (8 strains). For the determination of the minimum inhibitory concentration (MIC), minimum bactericidal concentration (MBC), the agar dilution method was used. All the evaluated compounds presented antimicrobial activity. The compounds eugenol and carvacrol showed the largest inhibition zones. Regarding yeasts, the compounds ocimene, cineole, and farnesene did not show any activity. The compounds eugenol, carvacrol, and thymol presented the lowest MIC; bactericidal effect was observed at MIC level for S. aureus 75MR, E. coli 128 MR, and C albicans CUSI, for different compounds, eugenol, carvacrol, and thymol. Finally, this study shows that the essential oils of plants used by the population of Tehuacán-Cuicatlán valley share compounds and some of them have antibacterial and fungicidal activity.

scholarly journals Essential Oils from Indigenous Iranian Plants: A Natural Weapon vs. Multidrug-Resistant Escherichia coli

2022 ◽  
Vol 10 (1) ◽  
pp. 109
Author(s):  
Mohammadreza Pajohi Alamoti ◽  
Behnaz Bazargani-Gilani ◽  
Razzagh Mahmoudi ◽  
Anna Reale ◽  
Babak Pakbin ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Essential Oil ◽  
Essential Oils ◽  
Antimicrobial Properties ◽  
Multidrug Resistant ◽  
Zataria Multiflora ◽  
Cuminum Cyminum ◽  
Plant Essential Oils ◽  
E Coli ◽  
Mentha Longifolia

Aim of this study was to investigate the antimicrobial properties of herbal plant essential oils (EOs) from selected Iranian plant species such as Ferulago angulata, Zataria multiflora, Cuminum cyminum, and Mentha longifolia against antibiotic-resistant Escherichia coli (E. coli) strains. For this purpose, the Escherichia coli strains, isolated from raw cow’s milk and local dairy products (yogurt, cream, whey, cheese, and confectionery products) collected from different areas of Hamedan province, Iran, were investigated for their resistance to antibiotics (i.e., streptomycin, tetracycline, gentamicin, chloramphenicol, ciprofloxacin, and cefixime). Thus, the E. coli strains were tested for their susceptibility to the above-mentioned essential oils. Regarding antibiotics, the E. coli strains were highly sensitive to ciprofloxacin. In relation to essential oils, the most effective antibacterial activity was observed with Zataria multiflora; also, the bacteria were semi-sensitive to Cuminum cyminum and Mentha longifolia essential oils. All strains were resistant to Ferulago angulata essential oil. According to the results, the essential oil of Zataria multiflora can be considered as a practical and alternative antibacterial strategy to inhibit the growth of multidrug-resistant E. coli of dairy origin.

scholarly journals Evaluation of the antimicrobial activity and cytotoxicity of different components of natural origin present in essential oils

2018 ◽  
Author(s):  
Sara García-Salinas ◽  
Hellen Elizondo ◽  
Manuel Arruebo ◽  
Gracia Mendoza ◽  
Silvia Irusta
Keyword(s):  
Essential Oils ◽  
Rosmarinic Acid ◽  
Pathogenic Bacteria ◽  
Antimicrobial Action ◽  
Eukaryotic Cells ◽  
Natural Origin ◽  
E Coli ◽  
Mammalian Cell Lines ◽  
Animal Pathogens ◽  
Potential Synergy

AbstractThe antimicrobial action of different components present in essential oils including carvacrol, cinnamaldehyde, thymol, squalene, rosmarinic acid, tyrosol, eugenol and β-Caryophyllene against Gram-positive and Gram-negative bacteria is here reported. Planktonic bacteria as well as a model of biofilm forming bacteria were challenged against those components being carvacrol, cinnamaldehyde and thymol the components with the highest antimicrobial action in both different settings. The potential synergy of some of those components against pathogenic bacteria was also analyzed. The antimicrobial mechanism of the different components was analyzed by means of flow cytometry and by electronic and confocal microscopy. Finally, subcytotoxic doses against mammalian cell lines are here reported to highlight the reduced cytotoxicity of those components against eukaryotic cells. Carvacrol, cinnamaldehyde and thymol showed the highest antimicrobial action of all the natural origin compounds tested and lower cytotoxicity against eukaryotic cells than conventional antiseptics such as chlorhexidine. The high inhibition in biofilm forming activity of those components highlight also their demonstrate benefits in reducing pathogenic microorganisms.ImportanceThe use and misuse of antibiotics has led to the emergence of antibiotic resistance to human and animal pathogens. Compounds from natural sources such as animals, plants, and microorganisms have been proposed as renewed potential antimicrobial alternatives. The comparative antimicrobial action of different components commonly present in essential oils including carvacrol, cinnamaldehyde, thymol, squalene, rosmarinic acid, tyrosol, eugenol and β-Caryophyllene against S. aureus and E. coli is here reported. Carvacrol, cinnamaldehyde and thymol are the components with the highest antimicrobial action. Bacteria membrane disruption represents the bactericidal mechanism attributable to these compounds. In addition, the presence of carvacrol, cinnamaldehyde and thymol hinders S. aureus biofilm formation and partially eliminates preformed biofilms. Those components are less toxic to human cells than chlorhexidine.

scholarly journals Effect of Essential Oils on Growth Inhibition, Biofilm Formation and Membrane Integrity of Escherichia coli and Staphylococcus aureus

Antibiotics ◽  
2021 ◽  
Vol 10 (12) ◽  
pp. 1474
Author(s):  
Andrés Martínez ◽  
Marcela Manrique-Moreno ◽  
Maria C. Klaiss-Luna ◽  
Elena Stashenko ◽  
German Zafra ◽  
...  
Keyword(s):  
Essential Oils ◽  
Lipid Bilayers ◽  
Biofilm Formation ◽  
Method Development ◽  
Membrane Integrity ◽  
Thymus Vulgaris ◽  
Hydrophobic Core ◽  
Synthetic Membranes ◽  
E Coli ◽  
Microdilution Method

Biofilm as a cellular conformation confers survival properties to microbial populations and favors microbial resistance. Here, we investigated the antimicrobial, antibiofilm, antimotility, antihemolytic activity, and the interaction with synthetic membranes of 15 essential oils (EOs) on E. coli ATCC 25922 and S. aureus ATCC 29213. Antimicrobial activity of EOs was determined through microdilution method; development of the biofilm was assessed using the crystal violet assay and SEM microscopy. Results indicate that Lippia origanoides thymol–carvacrol II chemotype (LTC II) and Thymus vulgaris (TV) exhibited a significant antibacterial activity, with MIC values of 0.45 and 0.75 mg/mL, respectively. The percentage of biofilm formation inhibition was greater than 70% at subinhibitory concentrations (MIC50) for LTC II EO. The results demonstrate that these two oils had significantly reduced the hemolytic effect of S. aureus by 54% and 32%, respectively, and the mobility capacity by swimming in E. coli with percentages of decrease of 55% and 47%, respectively. The results show that LTC II and TV EOs can interact with the hydrophobic core of lipid bilayers and alter the physicochemical properties of membranes. The findings suggest that LTC II and TV oils may potentially be used to aid in the treatment of S. aureus and E. coli infections.

scholarly journals Comparison of chemical compositions of essential oils isolated by hydrodistillation from wild thyme (Thymus serpyllum L.) with use of Deryng and Clevenger apparatus

2014 ◽  
Vol 60 (2) ◽  
pp. 7-17 ◽  
Author(s):  
Aneta Wesołowska ◽  
Monika Grzeszczuk ◽  
Dorota Jadczak
Keyword(s):  
Chemical Composition ◽  
Essential Oil ◽  
Essential Oils ◽  
Methyl Ether ◽  
The Other ◽  
Chemical Compositions ◽  
Distillation Apparatus ◽  
Ms Analysis ◽  
Wild Thyme ◽  
Thymus Serpyllum

Abstract The aim of the studies conducted in 2012-2013 was to compare the chemical composition of essential oils isolated from wild thyme (Thymus serpyllum L.) by hydrodistillation in Deryng and Clevenger apparatus. GC-MS analysis of the isolated oils revealed that carvacrol (42.81-45.24%), γ-terpinene (7.68-9.04%), β-caryophyllene (5.28-9.10%), β-bisabolene (5.76-6.91%) and carvacrol methyl ether (4.92-6.09%) were the major components of all the samples. On the basis of the obtained data it was proved that the type of distillation apparatus had no significant effect on the content of the main essential oil constituents of wild thyme. However, based on the means for both years of the study it was proved that hydrodistillation in Deryng apparatus was more effective for carvacrol concentration, while in Clevenger apparatus - for y-terpinene and carvacrol methyl ether concentration. The type of distillation apparatus had no significant effect on the content of the other essential oil constituents.

scholarly journals Comparison of the Chemical Composition and Antimicrobial Activity of Thymus serpyllum Essential Oils

2015 ◽  
Vol 43 (2) ◽  
pp. 432-438 ◽  
Author(s):  
Aneta WESOŁOWSKA ◽  
Monika GRZESZCZUK ◽  
Dorota JADCZAK ◽  
Paweł NAWROTEK ◽  
Magdalena STRUK
Keyword(s):  
Antimicrobial Activity ◽  
Chemical Composition ◽  
Essential Oil ◽  
Essential Oils ◽  
Micrococcus Luteus ◽  
Gas Chromatography Mass Spectrometry ◽  
E Coli ◽  
Thymus Serpyllum ◽  
Main Components ◽  
Total Oil

The chemical composition of the essential oils obtained by hydrodistillation from the aerial parts of Thymus serpyllum and Thymus serpyllum‘Aureus’ has been investigated by gas chromatography-mass spectrometry (GC-MS). Forty-seven compounds (99.67% of the total oil) wereidentified in the essential oil of T. serpyllum. The main components found in the oil were carvacrol (37.49%), -terpinene (10.79%), -caryophyllene (6.51%), p-cymene (6.06%), (E)--ocimene (4.63%) and -bisabolene (4.51%). Similarly, carvacrol (44.93%), -terpinene(10.08%), p-cymene (7.39%) and -caryophyllene (6.77%) dominated in the oil of T. serpyllum ‘Aureus’. A total of forty three compounds wereidentified in this oil, representing 99.49% of the total oil content. On the basis of the obtained data it was proved that the content of 1-octen-3-ol,eucalyptol, (Z)--ocimene, (E)--ocimene, -terpinene, carvacrol methyl ether, germacrene D and -bisabolene was significantly higher for T.serpyllum while T. serpyllum ‘Aureus’ was characterized by a significantly higher content of 3-octanone, 3-octanol, p-cymene, borneol andcarvacrol. The isolated essential oils were evaluated for their antimicrobial activity against nine reference strains (Escherichia coli, Staphylococcusaureus, Staphylococcus epidermidis, Streptococcus agalactiae, Enterococcus faecalis, Bacillus cereus, Micrococcus luteus, Proteus vulgaris and Candidaalbicans) by the microdilution technique. Based on this test, the minimum inhibitory concentrations (MIC) of essential oil were calculated. Thevolatile oil obtained from T. serpyllum showed the highest antimicrobial activity relative to the strain of E. coli (MIC=0.025 μL/mL) and to theyeast C. albicans (MIC=0.05 μL/mL). Similarly, a significant antimicrobial activity exhibited T. serpyllum ‘Aureus’ essential oil, although the MICvalues obtained in that case for E. coli and C. albicans strains were twice as high and were respectively 0.05 μL/mL and 0.1 μL/mL.

scholarly journals Essential Oils of Alpinia Rafflesiana and Their Antimicrobial Activities

2013 ◽  
Vol 8 (9) ◽  
pp. 1934578X1300800 ◽  
Author(s):  
Shariha Jusoh ◽  
Hasnah Mohd Sirat ◽  
Farediah Ahmad
Keyword(s):  
Essential Oils ◽  
Antimicrobial Activities ◽  
Caryophyllene Oxide ◽  
Capillary Gc ◽  
E Coli ◽  
Leaf Oil ◽  
Main Components ◽  
Fruit Oil ◽  
Antimicrobial Assay

The essential oils from the leaves, pseudostems, rhizomes and fruits of Alpinia rafflesiana were isolated by hydrodistillation. The oils were analysed by capillary GC and GC-MS. The most abundant components in the leaf oil were trans-caryophyllene (32.61%), caryophyllene oxide (8.67%), (2 E,6 Z)-farnesol (4.91%) and α-terpineol (4.25%), while 1,8-cineole (32.25%), myrcene (13.63%), α-terpineol (9.90%) and trans-caryophyllene (9.80%) were the main constituents in the pseudostem oil. The rhizome constituted of tetracosane (42.61%), τ-cadinol (7.46%), α-terpineol (6.71%) were the major components, whereas tetracosane (13.39%), (2 E,6 E)-farnesol (7.31%), α-terpineol (8.51%) and caryophyllene oxide (8.05%) were the main components in the fruit oil. Antimicrobial assay revealed that all the essential oils showed moderate to weak inhibition against the tested microorganisms. The leaf oil was the most active and inhibited both S. aureus and E. coli with MIC values of 7.81 μg/mL and 15.6 μg/mL, respectively.

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