Chemical analysis and  in vitro  antimicrobial effects and mechanism of action of  Trachyspermum copticum  essential oil against  Escherichia coli

Biological activity of lavender essential oil is a property that can potentially find an application in poultry nutrition. Nowadays, the use of bioactive compounds is encouraged in many areas of industry and agriculture, since these substances have similar properties as withdrawn antibiotic growth promoters. Additionally, antibiotic resistance bacteria are one of the most important current threats to animal health. The purpose of the study was to determine the influence of lavender essential oil on the production parameters and blood parameters in broiler chickens and to assess the lavender oil’s in vitro reaction in a combination with enrofloxacin towards Escherichia coli. One-day-old non-sexed chicks (Ross 308) were divided into three experimental groups, each consisting of 100 individuals (five replicate of 20 boiler chicken each). The chickens in the control group received drinking water with no addition of lavender essential oil. In the experimental groups, lavender oil was added to the drinking water at a concentration of 0.4 mL/L, in the LEO1–42 from 1 to 42 days of age and the LEO22–42 group from the 22 to 42 days of age. The chickens’ body weight, feed consumption, water consumption, deaths and elimination due to health reasons were determined in the experiment. On day 42 of the chickens’ lives, blood samples were collected based on which selected parameters were identified. An in vitro experiment of lavender oil in combination with enrofloxacin was investigated with a checkerboard method. The results of the experiment showed the antimicrobial and antioxidant activity of lavender essential oil and its positive effect on the production results of broiler chickens. The study results proved that the addition of lavender oil positively impacted the chickens’ final body weight and feed conversion ratio (p < 0.01). No differences were observed between the groups for water consumption, death rate and the examined biochemical and immunological blood serum indices. Lavender essential oil was demonstrated to increase the blood serum’s total antioxidant status. A synergistic reaction in vitro was observed for lavender oil combined with enrofloxacin against resistant strains of Escherichia coli. Based on our study, a health-promoting effect of adding LEO to water for broiler chickens was found. Moreover, in vitro studies indicate a significant effect of lavender essential oil on the inhibition of the resistant strains of Escherichia coli growth and synergistic reaction with enrofloxacin.

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Komposisi Minyak Atsiri dan Aktivitas Antimikroba Rimpang Temu Putih dan Jahe Gajah sebagai Fitobiotik Pakan Unggas

Jurnal Ilmu dan Teknologi Peternakan Tropis ◽

10.33772/jitro.v6i2.5560 ◽

2019 ◽

Vol 6 (2) ◽

pp. 181

Author(s):

Laila Nur Rohma ◽

Osfar Sjofjan ◽

M. Halim Natsir

Keyword(s):

Escherichia Coli ◽

Antimicrobial Activity ◽

Essential Oil ◽

Essential Oils ◽

Feed Additives ◽

Diffusion Method ◽

Disc Diffusion ◽

Activity Test ◽

Main Component

ABSTRAK Imbuhan pakan unggas dapat berasal dari bahan herbal yang mengandung berbagai komponen aktif yang bermanfaat bagi pertumbuhan ternak.Temu putih dan jahe gajah dapat dimanfaatkan sebagai imbuhan pakan karena mengandung minyak atsiri yang dapat berperan sebagai agen antibakteri. Penelitian ini bertujuan untuk mengetahui komponen penyusun minyak atsiri dan aktivitas antimikroba pada rimpang temu putih dan jahe gajah. Penelitian dilakukan dengan percobaan in vitro menggunakan temu putih dan jahe gajah yang diolah menjadi bentuk ekstrak minyak atsiri temu putih dan jahe gajah sebagai materi uji komposisi penyusun minyak atsiri serta bentuktepung dan enkapsulasi sebagai materi uji aktivitas antimikroba. Komposisi minyak atsiri temu putih terdiri dari lima komponen penyusun dengan cis-1,7-octadien-3-yl acetat sebagai komponen utama. Komposisi minyak atsiri jahe gajah terdiri dari tujuh komponen dan benzene,1-(1,5-dimethyl-4-hexenyl)-4-methyl-(CAS) ar-curcumene sebagai komponen utama. Minyak atsiri yang terkandung pada temu putih dan jahe gajah mempunyai peran dalam menghambat mikroba. Uji komposisi penyusun minyak atsiri menggunakan alat GC-MS dan uji aktivitas antimikroba menggunakan metode disc diffusion dan. Hasil dari uji aktivitas antimikroba menunjukkan bahwa temu putih dan jahe gajah dalam bentuk tepung dan enkapsulasi memiliki perbedaan yang sangat nyata (P<0,01) terhadap aktivitas antimikroba pada bakteri asam laktat, Escherichia coli dan Salmonella sp. Campuran temu putih dan jahe gajah (1:1) menunjukkan kemampuan terbaik dalam menghambat pertumbuhan bakteri patogen dengan diameter zona hambat 5,70±0,14 mm (Escherichia coli) dan 6,88±0,45 mm (Salmonella sp.).Kata Kunci : antimikroba, fitobiotik, jahe gajah, minyak atsiri, temu putihABSTRACTThe poultry feed additives can contain herbal ingredients that contain various beneficial components for livestock growth. White turmeric and giant ginger can be used as feed additives because they contain essential oils that can be used as antibacterial agents. This study aims to determine the constituent components of essential oils and antimicrobial activity in white turmeric and giant ginger rhizomes. The study was carried out by in vitro experiments using white turmeric and giant ginger which were processed into the form of essential oil extract as material for the composition of essential oils test, and powder and encapsulation form as antimicrobial activity test material. The composition of essential oils of white turmeric consists of five constituent components with cis-1,7-octadien-3-yl acetate as the main component. The composition of giant ginger essential oil consists of seven components with benzene, 1- (1,5-dimethyl-4-hexenyl) -4-methyl- (CAS) ar-curcumene as the main component. Essential oils contained in the white turmeric and giant ginger have a role in inhibiting microbes. The composition of the essential oil tested using GC-MS and the antimicrobial activity test used the disc diffusion method. The results of the antimicrobial activity test showed that white turmeric and giant ginger in powder and encapsulation form had significant differences (P <0.01) on antimicrobial activity in lactic acid bacteria, Escherichia coli and Salmonella sp. The mixture of white turmeric and giant ginger (1: 1) showed the best ability to inhibit the growth of pathogenic bacteria with inhibitory zone diameters of 5.70 ± 0.14 mm (Escherichia coli) and 6.88 ± 0.45 mm (Salmonella sp.).Keywords: antimicrobial, essential oil, giant ginger, phytobiotic, white turmeric

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Rosemary and Tea Tree Essential Oils Exert Antibiofilm Activities In Vitro against Staphylococcus aureus and Escherichia coli

Journal of Food Protection ◽

10.4315/0362-028x.jfp-19-337 ◽

2020 ◽

Vol 83 (7) ◽

pp. 1261-1267

Author(s):

TING LIU ◽

JINGFAN WANG ◽

XIAOMAN GONG ◽

XIAOXIA WU ◽

LIU LIU ◽

...

Keyword(s):

Escherichia Coli ◽

Staphylococcus Aureus ◽

Essential Oil ◽

Biofilm Formation ◽

Gas Chromatography Mass Spectrometry ◽

Tea Tree ◽

E Coli ◽

Microdilution Method ◽

Broth Microdilution Method

ABSTRACT The purpose of the present study was to determine the bioactive compounds in rosemary essential oil (REO) and tea tree essential oil (TEO) and to investigate their antibacterial and antibiofilm activities against Staphylococcus aureus and Escherichia coli in vitro. The MIC and MBC assays were performed to assess the antibacterial activity of these two EOs against S. aureus and E. coli with the broth microdilution method. A crystal violet assay was used to ascertain the effects of EOs on the biofilm formation of the test strains, and a tetrazolium bromide (MTT) assay was used to measure the level of inactivation of mature biofilms by EOs. Gas chromatography–mass spectrometry revealed 15 compounds in REO and 27 compounds in TEO, representing 97.78 and 98.13% of the total EO, respectively. Eucalyptol and α-pinene were found in high concentrations in REO, and the two major compounds in TEO were 4-terpineol and terpinolene. The MICs of REO for the two S. aureus and E. coli test strains were both 0.5 mg/mL, and the MICs of TEO for the two strains were both 0.25 mg/mL. Therefore, these EOs can significantly inhibit the formation of biofilms and induced morphological biofilm changes, as verified by scanning electron microscopy. Both EOs had destructive effects on the mature biofilm of the two test strains. TEO was more inhibitory than REO for biofilm formation by the two test strains. HIGHLIGHTS

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Regulation and Mechanism of Action of the Small Heat Shock Protein from the Hyperthermophilic ArchaeonPyrococcus furiosus

Journal of Bacteriology ◽

10.1128/jb.183.17.5198-5202.2001 ◽

2001 ◽

Vol 183 (17) ◽

pp. 5198-5202 ◽

Cited By ~ 41

Author(s):

Pongpan Laksanalamai ◽

Dennis L. Maeder ◽

Frank T. Robb

Keyword(s):

Escherichia Coli ◽

Heat Shock ◽

Heat Shock Protein ◽

Mechanism Of Action ◽

Pyrococcus Furiosus ◽

Small Heat Shock Protein ◽

Control Culture ◽

Gene Encoding ◽

E Coli

ABSTRACT The small heat shock protein (sHSP) from the hyperthermophilePyrococcus furiosus was specifically induced at the level of transcription by heat shock at 105°C. The gene encoding this protein was cloned and overexpressed in Escherichia coli. The recombinant sHSP prevented the majority of E. coli proteins from aggregating in vitro for up to 40 min at 105°C. The sHSP also prevented bovine glutamate dehydrogenase from aggregating at 56°C. Survivability of E. colioverexpressing the sHSP was enhanced approximately sixfold during exposure to 50°C for 2 h compared with the control culture, which did not express the sHSP. Apparently, the sHSP confers a survival advantage on mesophilic bacteria by preventing protein aggregation at supraoptimal temperatures.

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Antibacterial Activity and Mechanism of Action of Black Pepper Essential Oil on Meat-Borne Escherichia coli

Frontiers in Microbiology ◽

10.3389/fmicb.2016.02094 ◽

2017 ◽

Vol 7 ◽

Cited By ~ 23

Author(s):

Jing Zhang ◽

Ke-Ping Ye ◽

Xin Zhang ◽

Dao-Dong Pan ◽

Yang-Ying Sun ◽

...

Keyword(s):

Escherichia Coli ◽

Antibacterial Activity ◽

Essential Oil ◽

Mechanism Of Action ◽

Black Pepper

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Escherichia coli and Staphylococcus aureus responsible for bovine mastitis sensitivity to the essential oil of Algerian Thymus fontanesii Boiss. et Reut.

Acta Scientifica Naturalis ◽

10.2478/asn-2020-0004 ◽

2020 ◽

Vol 7 (1) ◽

pp. 26-32

Author(s):

Bendella Amina nor elhouda ◽

Ghazi Kheira ◽

Meliani Samia

Keyword(s):

Escherichia Coli ◽

Staphylococcus Aureus ◽

Essential Oil ◽

Bovine Mastitis ◽

Diffusion Method ◽

Bacterial Strains ◽

E Coli ◽

Gram Positive Bacteria ◽

Zones Of Inhibition

AbstractThe aim of this study is to test two different methods for evaluating the in vitro antibacterial effect of Thymus fontanesii Boiss. et Reut. essential oil against standard and clinical bacterial strains responsible for bovine mastitis: the disc diffusion method or the aromatogram which allows the demonstration of the antibacterial power of essential oils on the bacterial strains tested, Escherichia coli ATCC 25922, Staphylococcus aureus ATCC 25923 and two strains isolated from bovine mastitis milk S. aureus and E. coli. The inhibition activity of the essential oil of T. fontanesii on bacterial strains by the two methods shows that the antimicrobial power of this oil is very important and is characterized by bactericidal and bacteriostatic action against gram negative and gram positive bacteria. The antimicrobial evaluation by the aromatogram showed good antibacterial activity against all the strains tested, the zones of inhibition of the bacteria were between 23,33±1,527mm and 37,5±3,535 mm. The search for minimum inhibitory concentrations MIC and bactericides CMB made it possible to quantitatively assess the antimicrobial power of this essential oil. In this work, the MIC was 0,625 µl/ml for all strains tested, and the lowest CMB was that of T. fontanesii against E. coli ATCC 25922 was 0,625 µl/ml.

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Chemical Composition of Nardostachys grandiflora Rhizome Oil from Nepal – A Contribution to the Chemotaxonomy and Bioactivity of Nardostachys

Natural Product Communications ◽

10.1177/1934578x1501000668 ◽

2015 ◽

Vol 10 (6) ◽

pp. 1934578X1501000 ◽

Cited By ~ 3

Author(s):

Prabodh Satyal ◽

Bhuwan K. Chhetri ◽

Noura S. Dosoky ◽

Ambika Poudel ◽

William N. Setzer

Keyword(s):

Escherichia Coli ◽

Antimicrobial Activity ◽

Candida Albicans ◽

Chemical Composition ◽

Essential Oil ◽

Essential Oils ◽

Cytotoxic Activity ◽

Biological Activities ◽

Mcf 7

The essential oil from the dried rhizome of Nardostachys grandiflora, collected from Jaljale, Nepal, was obtained in 1.4% yield, and a total of 72 compounds were identified constituting 93.8% of the essential oil. The rhizome essential oil of N. grandiflora was mostly composed of calarene (9.4%), valerena-4,7(11)-diene (7.1%), nardol A (6.0%), 1(10)-aristolen-9-ol (11.6%), jatamansone (7.9%), valeranal (5.6%), and cis-valerinic acid (5.7%). The chemical composition of N. grandiflora rhizome oil from Nepal is qualitatively very different than those from Indian, Chinese, and Pakistani Nardostachys essential oils. In this study we have evaluated the chemical composition and biological activities of N. grandiflora from Nepal. Additionally, 1(10)-aristolen-9-ol was isolated and the structure determined by NMR, and represents the first report of this compound from N. grandiflora. N. grandiflora rhizome oil showed in-vitro antimicrobial activity against Bacillus cereus, Escherichia coli, and Candida albicans (MIC = 156 μg/mL), as well as in-vitro cytotoxic activity on MCF-7 cells.

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