Effects of Zataria multiflora Boiss. essential oil on growth and gene expression of enterotoxins A, C and E in Staphylococcus aureus ATCC 29213

2013 ◽  
Vol 163 (2-3) ◽  
pp. 159-165 ◽  
Author(s):  
Maryam Azizkhani ◽  
Ali Misaghi ◽  
Afshin Akhondzadeh Basti ◽  
Hassan Gandomi ◽  
Hedayat Hosseini
Keyword(s):  
Gene Expression ◽  
Staphylococcus Aureus ◽  
Essential Oil ◽  
Zataria Multiflora

scholarly journals Investigating the Potential of the Essential Oil Nanoemulsion of Zataria multiflora Boiss. on the Gene Expression of stx1A and stx2A in Escherichia coli as a Foodborne Pathogen

2020 ◽  
Vol 8 (2) ◽  
pp. 44-50
Author(s):  
Maryam Azizkhani ◽  
Fahimeh Tooryan ◽  
Farideh Deilam
Keyword(s):  
Gene Expression ◽  
Escherichia Coli ◽  
Growth Rate ◽  
Essential Oil ◽  
Zeta Potential ◽  
Foodborne Pathogen ◽  
Zataria Multiflora ◽  
E Coli ◽  
Phase Inversion Technique ◽  
Broth Microdilution Method

Background: Several occurrences of infections and intoxications have been globally announced as a result of the Escherichia coli contamination of foodstuffs. In addition, the emergence of antibiotic resistance in different geneses of bacteria is becoming a major concern for public/medical health authorities and researchers. Objective: Accordingly, this study determined the minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of the essential oil (EO) nanoemulsion (NEO) of Zataria multiflora Boiss against E. coli. Finally, different sub-MIC concentrations of the NEO of zataria EO on the growth rate and the gene expression of stx1A and stx2A were investigated as well. Materials and Methods: Oil in water NEO was formed by the phase inversion technique. The mean diameter of droplets and the zeta potential of NEO were determined, and then the MIC and MBC of EO and NEO were estimated using the broth microdilution method. Eventually, the growth rate and expressions of the stx1A and stx2A genes of E. coli were evaluated after exposure to various sub-MICs. Results: Based on the results, carvacrol was the main constituent of the EO, and NEO droplets had an average size of 61.5 nm and a zeta potential of -27 mV. Further, the MIC values of EO and NEO were 0.45 ± 0.17 and 0.25 ± 0.10 mg/mL, and their MBCs were found 0.55 ± 0.20 and 0.30 ± 0.05 mg/mL, respectively. Furthermore, NEO expressed a stronger inhibitory effect against E. coli growth compared to pure EO. At 75% MIC of EO, the transcriptional rate of stx1A and stx2A decreased 2.24 and 2.66 times at the end of the 72-hour period compared with the control, respectively. After 72 hours, treatment with 75% MIC of NEO resulted in the down-regulation of stx1A and stx2A as 4.75 and 4.80 fold, respectively. Conclusion: The greater activity of the NEO of Z. multiflora Boiss. in comparison with pure EO for slowing down the growth of E. coli and Shiga toxin production shows its potential as a novel ‘green’ food-grade preservative.

Potential anti-diabetic and anti-oxidant activity of essential oil of Zataria multiflora leaves

Planta Medica ◽  
2008 ◽  
Vol 74 (09) ◽  
Author(s):  
YY Kamrani ◽  
M Amanlou ◽  
A Yazdanyar ◽  
A AdliMoghaddam ◽  
SN Ebrahimi
Keyword(s):  
Essential Oil ◽  
Zataria Multiflora ◽  
Anti Oxidant

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.

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