Effect of Origanum vulgare
 essential oil on biofilm formation and motility capacity of Pseudomonas fluorescens
 strains isolated from discoloured Mozzarella cheese

Essential oils from six different populations of Origanum vulgare subsp. hirtum were compared for their antibiofilm properties. The six essential oils (A to F) were characterized by a combination of gas chromatography with flame ionization detector and gas chromatography with mass spectrometer detector analyses. All oils showed weak activity against the planktonic form of a group of Staphylococcus aureus strains and against a Pseudomonas aeruginosa ATCC 15442 reference strain. The ability to inhibit biofilm formation was investigated at sub-MIC levels of 200, 100, and 50 μg/ml by staining sessile cells with safranin. Sample E showed the highest average effectiveness against all tested strains at 50 μg/ml and had inhibition percentages ranging from 30 to 52%. In the screening that used preformed biofilm from the reference strain P. aeruginosa, essential oils A through E were inactive at 200 μg/ml; F was active with a percentage of inhibition equal to 53.2%. Oregano essential oil can inhibit the formation of biofilms of various food pathogens and food spoilage organisms.

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Essential oil components inhibit biofilm formation in Erwinia carotovora and Pseudomonas fluorescens via anti-quorum sensing activity

LWT ◽

10.1016/j.lwt.2018.02.027 ◽

2018 ◽

Vol 92 ◽

pp. 133-139 ◽

Cited By ~ 19

Author(s):

Ying Zhang ◽

Jie Kong ◽

Yunfei Xie ◽

Yahui Guo ◽

Yuliang Cheng ◽

...

Keyword(s):

Quorum Sensing ◽

Essential Oil ◽

Pseudomonas Fluorescens ◽

Biofilm Formation ◽

Erwinia Carotovora ◽

Oil Components

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Composition of the essential oil of Origanum vulgare L. ssp. vulgare from various countries

Planta Medica ◽

10.1055/s-2007-987121 ◽

2007 ◽

Vol 73 (09) ◽

Author(s):

A Raal ◽

E Arak ◽

A Orav

Keyword(s):

Essential Oil ◽

Origanum Vulgare

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Chemical Composition and Active Properties Evaluation of Wild Oregano (Origanum Vulgare) and Ginger (Zingiber Officinale-Roscoe) Essential Oils

Revista de Chimie ◽

10.37358/rc.18.8.6448 ◽

2018 ◽

Vol 69 (8) ◽

pp. 1927-1933 ◽

Cited By ~ 1

Author(s):

Mariana Deleanu ◽

Elisabeta E. Popa ◽

Mona E. Popa

Keyword(s):

Essential Oil ◽

Growth Inhibition ◽

Gallic Acid ◽

Aspergillus Flavus ◽

Zingiber Officinale ◽

Penicillium Expansum ◽

Origanum Vulgare ◽

Zingiber Officinale Roscoe ◽

Oregano Oil ◽

Gallic Acid Equivalent

The compounds in Ginger (Zingiber officinale-Roscoe) essential oil provenience China and wild oregano (Origanum vulgare) essential oil of Romanian origin were identified by GC/MS and their antioxidant and antifungal properties were evaluated. Wild oregano oil was characterized by high content of oxygenated monoterpenes hydrocarbons (84.05%) of which carvacrol was the most abundant (73.85%) followed by b-linalool (3.46%) and thymol (2.29%). Ginger oil had a higher content of sesquiterpene hydrocarbons including zingiberene (31.47%), b-sesquiphellandrene (13.76%), a-curcumene (10.41%), a-farnesene (8.31%) and b-bisabolene (7.55%) but a lower content of oxygenated monoterpenes (7.97%). The high content of oxygenated monoterpens of wild oregano oil is in accordance with total content of polyphenols determined by the Folin�Ciocalteu method (6.71�0.73 mg of gallic acid equivalent per g oil). Ginger oil had only 1.34�0.22 mg gallic acid equivalent per g oil. Wild oregano oils exhibited appreciable in vitro antioxidant activity as assessed by 2, 2`-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging and 2,2�-azino-bis (3 ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS). The sample concentration required to scavenge 50% of the DPPH free radicals was 0.76�0.13 mg/mL for wild oregano oil compared to 20.22�2.12 mg/mL for ginger oil. Also, wild oregano oils showed significant inhibitory activity against selected pathogenic fungi (Fusarium oxysporum, Aspergillus flavus and Penicillium expansum). 1�L of oregano oil is sufficient for almost 75% growth inhibition of Aspergillus flavus compared to ginger oil which shows antifungal activity at 240�L for 78% growth inhibition. It can be concluded that wild oregano oil could be used as food preservative in some food products in which Fusarium oxysporum, Aspergillus flavus and Penicillium expansum could grow and have potential to produce health hazards mycotoxines.

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Chemical Composition, Antimicrobial activity, In Vitro Cytotoxicity and Leukotoxin Neutralization of Essential Oil from Origanum vulgare against Aggregatibacter actinomycetemcomitans

Pathogens ◽

10.3390/pathogens9030192 ◽

2020 ◽

Vol 9 (3) ◽

pp. 192 ◽

Cited By ~ 2

Author(s):

Sanae Akkaoui ◽

Anders Johansson ◽

Maâmar Yagoubi ◽

Dorte Haubek ◽

Adnane El hamidi ◽

...

Keyword(s):

Antimicrobial Activity ◽

Chemical Composition ◽

Essential Oil ◽

Periodontal Diseases ◽

Aggregatibacter Actinomycetemcomitans ◽

Psidium Guajava ◽

Minimal Bactericidal Concentration ◽

Origanum Vulgare ◽

Neutralizing Capacity ◽

Broth Microdilution Method

In this study, the essential oil of Origanum vulgare was evaluated for putative antibacterial activity against six clinical strains and five reference strains of Aggregatibacter actinomycetemcomitans, in comparison with some antimicrobials. The chemical composition of the essential oil was analyzed, using chromatography (CG) and gas chromatography–mass spectrometry coupled (CG–MS). The major compounds in the oil were Carvacrol (32.36%), α-terpineol (16.70%), p-cymene (16.24%), and Thymol (12.05%). The antimicrobial activity was determined by an agar well diffusion test. A broth microdilution method was used to study the minimal inhibitory concentration (MIC). The minimal bactericidal concentration (MBC) was also determined. The cytotoxicity of the essential oil (IC50) was <125 µg/mL for THP-1 cells, which was high in comparison with different MIC values for the A. actinomycetemcomitans strains. O. vulgare essential oil did not interfere with the neutralizing capacity of Psidium guajava against the A. actinomycetemcomitans leukotoxin. In addition, it was shown that the O. vulgare EO had an antibacterial effect against A. actinomycetemcomitans on a similar level as some tested antimicrobials. In view of these findings, we suggest that O.vulgare EO may be used as an adjuvant for prevention and treatment of periodontal diseases associated to A. actinomycetemcomitans. In addition, it can be used together with the previously tested leukotoxin neutralizing Psidium guajava.

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