scholarly journals Sodium Polyphosphate and Polyethylenimine Enhance the Antimicrobial Activities of Plant Essential Oils

2016 ◽  
Author(s):  
Heidi Weinkauf ◽  
Byron Brehm-Stecher
Keyword(s):  
Essential Oils ◽  
Antimicrobial Activities ◽  
Microbial Pathogens ◽  
Human Pathogens ◽  
Intrinsic Resistance ◽  
Sodium Polyphosphate ◽  
Plant Essential Oils ◽  
Food Contact Surfaces ◽  
Rough Strain ◽  
Effective Use

<p>Plant extracts have been used for millennia for treatment of disease, with much recent interest focusing on the antimicrobial activities of plant essential oils (EOs). Although EOs are active against common microbial pathogens, their effective use as topical, environmental or food antimicrobials will require EO-based formulations with enhanced antimicrobial activities. In the present study, two polyionic compounds, sodium polyphosphate (polyP, a polyanion) and polyethylenimine (PEI, a polycation), were evaluated for their abilities to enhance the antimicrobial activities of six EOs against the human pathogens <em>Escherichia coli</em> O157:H7, <em>Salmonella enterica</em> subsp. <em>enterica </em>ser Minnesota, <em>Pseudomonas aeruginosa</em>, <em>Listeria monocytogenes</em>, <em>Staphylococcus aureus </em>and <em>Candida albicans</em>. EOs tested were cinnamon, clove, regular and redistilled oregano and two types of thyme oil. EOs were examined via disk diffusion and broth microdilution, either alone or in the presence of sub-inhibitory levels of polyP or PEI. Both polyP and PEI were found to be effective enhancers of EO activity against all strains examined, and calculation of fractional inhibitory indices for select EO/organism pairings demonstrated that true synergy was possible with this enhancement approach. Experiments with a deep rough strain of S. Minnesota probed the role of the outer membrane in both intrinsic resistance to EOs and enhancement by polyions. The use of polyP and PEI for boosting the antimicrobial activities of EOs may eventually facilitate the development of more effective EO-based antimicrobial treatments for use in applications such as wound treatment, surface disinfection, or as GRAS antimicrobials for use in foods or on food contact surfaces.</p>

scholarly journals Antimicrobial evaluation of plant essential oils against pathogenic microorganisms: In vitro study of oregano oil combined with conventional food preservatives

2018 ◽  
Vol 28 (4) ◽  
pp. 10-18
Author(s):  
Zahaed Evangelista-Martínez ◽  
Nohemí Reyes-Vázquez ◽  
Ingrid Rodríguez-Buenfil
Keyword(s):  
Essential Oils ◽  
In Vitro Study ◽  
Antimicrobial Activities ◽  
Food Preservation ◽  
Microbial Pathogens ◽  
Pathogenic Microorganisms ◽  
Food Preservatives ◽  
Plant Essential Oils ◽  
Oregano Oil

Essential oils (EO) are promising natural antimicrobial additives to control microbial pathogens. This study aims to investigate the antimicrobial activities of plant essential oils and to study the antimicrobial effect of oregano oil (OrO) in combination with food preservatives. The antimicrobial screening showed that Escherichia coli and Salmonella enterica subsp. enterica serovar Typhimurium (Salmonella ser. Typhimurium) appeared to be less susceptible to EO, whereas Staphylococcus aureus and Candida albicans were more affected. The Minimum Inhibitory Concentration (MIC) and Minimum Lethal Concentration (MLC) for laurel, cumin, oregano and rosemary oils showed values ranging from 0.078% to 1.25% (v/v). Also, synergic and viability effects of OrO combined with acetic acid (AcA) showed an additive effect against E. coli and C. albicans, while combination OrO + ascorbic acid (Asc) exhibited the same effect over Salmonella ser. Typhimurium and C. albicans. Therefore, oregano oil in combination with preservatives could be used to control the growth of pathogenic microorganisms for food preservation.

scholarly journals Antimicrobial Properties of Plant Essential Oils against Human Pathogens and Their Mode of Action: An Updated Review

2016 ◽  
Vol 2016 ◽  
pp. 1-21 ◽  
Author(s):  
Mallappa Kumara Swamy ◽  
Mohd Sayeed Akhtar ◽  
Uma Rani Sinniah
Keyword(s):  
Essential Oils ◽  
Antimicrobial Properties ◽  
Human Pathogens ◽  
Medicinal And Aromatic Plants ◽  
Viral Pathogens ◽  
Diverse Range ◽  
Plant Essential Oils ◽  
Plant Parts ◽  
Wide Range ◽  
Pathogenic Microbes

A wide range of medicinal and aromatic plants (MAPs) have been explored for their essential oils in the past few decades. Essential oils are complex volatile compounds, synthesized naturally in different plant parts during the process of secondary metabolism. Essential oils have great potential in the field of biomedicine as they effectively destroy several bacterial, fungal, and viral pathogens. The presence of different types of aldehydes, phenolics, terpenes, and other antimicrobial compounds means that the essential oils are effective against a diverse range of pathogens. The reactivity of essential oil depends upon the nature, composition, and orientation of its functional groups. The aim of this article is to review the antimicrobial potential of essential oils secreted from MAPs and their possible mechanisms of action against human pathogens. This comprehensive review will benefit researchers who wish to explore the potential of essential oils in the development of novel broad-spectrum key molecules against a broad range of drug-resistant pathogenic microbes.

scholarly journals Antimicrobial Activities of Starch-Based Biopolymers and Biocomposites Incorporated with Plant Essential Oils: A Review

Polymers ◽  
2020 ◽  
Vol 12 (10) ◽  
pp. 2403 ◽  
Author(s):  
R. Syafiq ◽  
S. M. Sapuan ◽  
M. Y. M. Zuhri ◽  
R. A. Ilyas ◽  
A. Nazrin ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Tensile Strength ◽  
Essential Oil ◽  
Essential Oils ◽  
Food Packaging ◽  
Barrier Properties ◽  
Antimicrobial Activities ◽  
Food Storage ◽  
Plant Essential Oils ◽  
Bacteria And Fungi

Recently, many scientists and polymer engineers have been working on eco-friendly materials for starch-based food packaging purposes, which are based on biopolymers, due to the health and environmental issues caused by the non-biodegradable food packaging. However, to maintain food freshness and quality, it is necessary to choose the correct materials and packaging technologies. On the other hand, the starch-based film’s biggest flaws are high permeability to water vapor transfer and the ease of spoilage by bacteria and fungi. One of the several possibilities that are being extensively studied is the incorporation of essential oils (EOs) into the packaging material. The EOs used in food packaging films actively prevent inhibition of bacteria and fungi and have a positive effect on food storage. This work intended to present their mechanical and barrier properties, as well as the antimicrobial activity of anti-microbacterial agent reinforced starch composites for extending product shelf life. A better inhibition of zone of antimicrobial activity was observed with higher content of essential oil. Besides that, the mechanical properties of starch-based polymer was slightly decreased for tensile strength as the increasing of essential oil while elongation at break was increased. The increasing of essential oil would cause the reduction of the cohesion forces of polymer chain, creating heterogeneous matrix and subsequently lowering the tensile strength and increasing the elongation (E%) of the films. The present review demonstrated that the use of essential oil represents an interesting alternative for the production of active packaging and for the development of eco-friendly technologies.

scholarly journals Antimicorbial Potency of Major Functional Foods’ Essential Oils in Liquid and Vapor Phases: A Short Review

2020 ◽  
Vol 10 (22) ◽  
pp. 8103
Author(s):  
Azam Amiri ◽  
Javad Mottaghipisheh ◽  
Fatemeh Jamshidi-Kia ◽  
Karamatollah Saeidi ◽  
Sara Vitalini ◽  
...  
Keyword(s):  
Essential Oils ◽  
Food Processing ◽  
Allyl Isothiocyanate ◽  
Short Review ◽  
Antimicrobial Activities ◽  
Food Preservation ◽  
Plant Essential Oils ◽  
Increasing Risk ◽  
Common Plant ◽  
Liquid And Vapor Phases

Due to the increasing risk of chemical contaminations in the application of synthetic fungicides, the use of plant essential oils and extracts has recently been increased. In the present review, the antimicrobial potential of the most active plant-food essential oils in liquid and vapor phases has been reviewed. The volatile isothiocyanates, aldehydes, and phenols, including allyl isothiocyanate, carvacrol, thymol, and eugenol, are considered to be the predominant components of essential oils, possessing significant antimicrobial activities. These components alone or in mixture can be effective. Overall, the antimicrobial activity of aroma compounds depends on the plant species, concentration, and method of application. This review provides useful information about the inhibitory application of the most common plant-foods’ essential oils in liquid and vapor phases against the growth of pathogenic microorganisms. Essential oils (EOs) are promising natural antimicrobial alternatives in food processing facilities. Although the food industry primarily uses spices and herbs to impart flavor, aroma, and pungency to foods, potent EOs represent interesting sources of natural products for food preservation.

scholarly journals Adaptation of Salmonella enterica Serovar Senftenberg to Linalool and Its Association with Antibiotic Resistance and Environmental Persistence

2017 ◽  
Vol 83 (10) ◽  
Author(s):  
Emmanuel Kalily ◽  
Amit Hollander ◽  
Ben Korin ◽  
Itamar Cymerman ◽  
Sima Yaron
Keyword(s):  
Public Health ◽  
Essential Oils ◽  
Salmonella Enterica ◽  
Antimicrobial Agents ◽  
Cross Protection ◽  
Cross Resistance ◽  
Human Pathogens ◽  
Content Type ◽  
Plant Essential Oils ◽  
Basil Oil

ABSTRACT A clinical isolate of Salmonella enterica serovar Senftenberg, isolated from an outbreak linked to the herb Ocimum basilicum L. (basil), has been shown to be resistant to basil oil and to the terpene alcohol linalool. To better understand how human pathogens might develop resistance to linalool and to investigate the association of this resistance with resistance to different antimicrobial agents, selective pressure was applied to the wild-type strain by sequential exposure to increasing concentrations of linalool. The results demonstrated that S. Senftenberg adapted to linalool with a MIC increment of at least 8-fold, which also resulted in better resistance to basil oil and better survival on harvested basil leaves. Adaptation to linalool was shown to confer cross protection against the antibiotics trimethoprim, sulfamethoxazole, piperacillin, chloramphenicol, and tetracycline, increasing their MICs by 2- to 32-fold. The improved resistance was shown to correlate with multiple phenotypes that included changes in membrane fatty acid composition, induced efflux, reduced influx, controlled motility, and the ability to form larger aggregates in the presence of linalool. The adaptation to linalool obtained in vitro did not affect survival on the basil phyllosphere in planta and even diminished survival in soil, suggesting that development of extreme resistance to linalool may be accompanied by a loss of fitness. Altogether, this report notes the concern regarding the ability of human pathogens to develop resistance to commercial essential oils, a resistance that is also associated with cross-resistance to antibiotics and may endanger public health. IMPORTANCE Greater consumer awareness and concern regarding synthetic chemical additives have led producers to control microbial spoilage and hazards by the use of natural preservatives, such as plant essential oils with antimicrobial activity. This report establishes, however, that these compounds may provoke the emergence of resistant human pathogens. Herein, we demonstrate the acquisition of resistance to basil oil by Salmonella Senftenberg. Exposure to linalool, a component of basil oil, resulted in adaptation to the basil oil mixture, as well as cross protection against several antibiotics and better survival on harvested basil leaves. Collectively, this work highlights the hazard to public health while using plant essential oils without sufficient knowledge about their influence on pathogens at subinhibitory concentrations.

scholarly journals Plant Phytochemicals in Food Preservation: Antifungal Bioactivity: A Review

2019 ◽  
Vol 83 (1) ◽  
pp. 163-171 ◽  
Author(s):  
SAÚL REDONDO-BLANCO ◽  
JAVIER FERNÁNDEZ ◽  
SARA LÓPEZ-IBÁÑEZ ◽  
ELISA M. MIGUÉLEZ ◽  
CLAUDIO J. VILLAR ◽  
...  
Keyword(s):  
Essential Oils ◽  
Fruits And Vegetables ◽  
Food Additives ◽  
Pathogenic Fungi ◽  
Antimicrobial Activities ◽  
Food Preservation ◽  
Food Spoilage ◽  
Aromatic Plants ◽  
Plant Essential Oils ◽  
Broad Array

ABSTRACT Synthetic food additives generate a negative perception in consumers. This fact generates an important pressure on food manufacturers, searching for safer natural alternatives. Phytochemicals (such as polyphenols and thiols) and plant essential oils (terpenoids) possess antimicrobial activities that are able to prevent food spoilage due to fungi (e.g., Aspergillus, Penicillium) and intoxications (due to mycotoxins), both of which are important economic and health problems worldwide. This review summarizes industrially interesting antifungal bioactivities from the three main types of plant nutraceuticals: terpenoids (as thymol), polyphenols (as resveratrol) and thiols (as allicin) as well as some of the mechanisms of action. These phytochemicals are widely distributed in fruits and vegetables and are very useful in food preservation as they inhibit growth of important spoilage and pathogenic fungi, affecting especially mycelial growth and germination. Terpenoids and essential oils are the most abundant group of secondary metabolites found in plant extracts, especially in common aromatic plants, but polyphenols are a more remarkable group of bioactive compounds as they show a broad array of bioactivities. HIGHLIGHTS

Chemical composition and antimicrobial activities of two Mentha species essential oils

2019 ◽  
Author(s):  
A Filip ◽  
I Boz ◽  
S Dunca ◽  
G-A Ștefan ◽  
M-M Zamfirache
Keyword(s):  
Chemical Composition ◽  
Essential Oils ◽  
Antimicrobial Activities
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