scholarly journals Therapeutic effect of oregano essential oil on subclinical bovine mastitis caused by Staphylococcus aureus and Escherichia coli

2015 ◽  
Vol 55 (4) ◽  
pp. 253-257 ◽  
Author(s):  
Byung-Wook Cho ◽  
Chun-Nam Cha ◽  
Soo-Mi Lee ◽  
Mee-Jeong Kim ◽  
Ju-Yeon Park ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Essential Oil ◽  
Therapeutic Effect ◽  
Bovine Mastitis ◽  
Oregano Essential Oil

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

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.

scholarly journals In vitro combined effect of oregano essential oil and caprylic acid against Salmonella serovars, Escherichia coli O157:H7, Staphylococcus aureus and Listeria monocytogenes

2011 ◽  
Vol 80 (4) ◽  
pp. 343-348 ◽  
Author(s):  
Radka Hulánková ◽  
Gabriela Bořilová
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Listeria Monocytogenes ◽  
Essential Oil ◽  
Foodborne Pathogens ◽  
Caprylic Acid ◽  
Oregano Essential Oil ◽  
Combined Application ◽  
Broth Microdilution Method

In vitro inhibition of foodborne pathogens via action of natural antimicrobials – caprylic acid (CA) and essential oil from Origanum vulgare L. (OEO) with high carvacrol content (72%) was evaluated. For 15 Salmonella strains the minimum inhibitory concentration (MIC) determined by broth microdilution method ranged between 3.67–4.33 μl·ml-1 for CA and between 0.48–0.57 μl·ml-1 for OEO. For 7 Listeria monocytogenes strains the MIC ranged between 2.17–2.83 μl·ml-1 for CA and between 0.52–0.58 μl·ml-1 for OEO. Type strains of Escherichia coli O157:H7 and Staphylococcus aureus were tested, too, with MIC of CA 3.60 μl·ml-1 and 3.20 μl·ml-1 and MIC of OEO 0.51 μl·ml-1 and 0.48 μl·ml-1, respectively. Furthermore, it was found that the MIC of CA can be decreased by even low addition (0.05%) of citric or acetic acid and to a lesser extent by lactic acid, whereas the MICs of OEO did not notably decrease. Combined application of CA and OEO determined by FIC index led only to an additive effect (0.5 ≤ FIC ≤ 1). Combination of natural additives OEO, CA and eventually acetic or citric acid seems to have the potential to be an effective mixture for inhibition of foodborne pathogens, predominantly Salmonella spp. and L. monocytogenes, even in only slightly acidic food.

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 Effects of oregano essential oil and carvacrol on biofilms of Staphylococcus aureus from food-contact surfaces

Food Control ◽  
2017 ◽  
Vol 73 ◽  
pp. 1237-1246 ◽  
Author(s):  
Jessica Bezerra dos Santos Rodrigues ◽  
Rayssa Julliane de Carvalho ◽  
Neyrijane Targino de Souza ◽  
Kleber de Sousa Oliveira ◽  
Octávio Luiz Franco ◽  
...  
Keyword(s):  
Staphylococcus Aureus ◽  
Essential Oil ◽  
Oregano Essential Oil ◽  
Food Contact ◽  
Food Contact Surfaces ◽  
Contact Surfaces

Effect of Gamma Radiation and Oregano Essential Oil on Murein and ATP Concentration of Escherichia coli O157:H7

2005 ◽  
Vol 68 (12) ◽  
pp. 2571-2579 ◽  
Author(s):  
STÉPHANE CAILLET ◽  
FRANÇOIS SHARECK ◽  
MONIQUE LACROIX
Keyword(s):  
Escherichia Coli ◽  
Essential Oil ◽  
Gamma Radiation ◽  
Cell Damage ◽  
Wall Structure ◽  
High Dose ◽  
Escherichia Coli O157 ◽  
Oregano Essential Oil ◽  
Intracellular Atp ◽  
Oregano Oil

This study was carried out to evaluate the effects of gamma radiation alone or in combination with oregano essential oil on the murein composition of Escherichia coli O157:H7 and on the intracellular and extracellular concentrations of ATP. The bacterial strain was treated with three radiation doses: 0.4 kGy to induce cell damage, 1.1 kGy to obtain a viable but nonculturable state, and 1.3 kGy to cause cell death. Oregano essential oil was used at 0.006 and 0.025% (wt/vol), which is the MIC. All treatments had a significant effect (P ≤ 0.05) on the murein composition, although some muropeptides did not seem to be affected by the treatment. Each treatment had a different effect on the relative percentage and number of muropeptides. There was a significant correlation (P ≤ 0.05) between the decrease in intracellular ATP and the increase in extracellular ATP following treatment of the cells with oregano oil. The reduction of intracellular ATP was even more important when oregano oil was combined with irradiation, but irradiation alone at a high dose (≤1.1 kGy) significantly decreased (P ≤ 0.05) the internal ATP without affecting the external ATP. Transmission electron microscopic examination revealed that oregano oil and irradiation have an effect on cell wall structure.

scholarly journals Antibacterial Activity of Endostemon tereticaulis (Poir.) M. Ashby Essential Oil and Ethanolic Extract Against Resistant Pathogenic Bacteria

2020 ◽  
Vol 15 (9) ◽  
pp. 1934578X2095325
Author(s):  
Bala Namata Abba ◽  
Abderrahmane Romane ◽  
Amadou Tidjani Ilagouma
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Antibacterial Activity ◽  
Essential Oil ◽  
Traditional Medicine ◽  
Pathogenic Bacteria ◽  
Ethanolic Extract ◽  
Mass Spectrometry Analysis ◽  
Gas Chromatography Mass Spectrometry ◽  
Minimal Bactericidal Concentration

Endostemon tereticaulis (poir.) M.Ashby is a species of the Lamiaceae family present in Niger. This plant is used in traditional medicine due to its various biological potentialities. The present study investigated the chemical composition of the essential oil and the antibacterial activity of the essential oil and ethanolic extract of Endostemon tereticaulis against resistant pathogenic bacteria. Gas chromatography-mass spectrometry analysis of the essential oil led to the identification of 43 compounds representing 99.55% of the total essential oil. The major components were caryophyllene oxide (15.17%) followed by α-humulene (13.96%), α-copaene (11.75%), ( E)-β-caryophyllene (8.44%), and δ-cadinene (6.78%). The antibacterial activity was tested against multiresistant Acinetobacter baumannii P1483, Salmonella spp. H1548, extended-spectrum β-lactamase- Escherichia coli Bu8566, Enterobacter cloacae Bu147, Proteus mirabilis Bu190 , Pseudomonas aeruginosa (ATCC 27853), Klebsiella pneumoniae (ATCC 700603), Escherichia coli (ATCC 25922), Enterococcus faecium H3434, methicillin-resistant Staphylococcus aureus P1123, and Staphylococcus aureus (ATCC 25923). The antibacterial assays revealed that the essential oil was more active than the ethanolic extract against the studied bacteria with minimal inhibitory concentration (MIC) and minimal bactericidal concentration (MBC) values ranging from 0.06 to 2 mg/mL. Also, the ethanolic extract was effective against the bacteria tested with MIC and MBC values ranging from 0.12 to 3 mg/mL. This study showed that Endostemon tereticaulis essential oil is rich in bioactive compounds. Ethanolic extract and essential oil exhibited potential antibacterial activity. These results provide a scientific basis for the use of this plant in traditional medicine. The current study described for the first time the antibacterial activity of Endostemon tereticaulis.

scholarly journals Antibacterial Activity and Mechanism of Ginger Essential Oil against Escherichia coli and Staphylococcus aureus

Molecules ◽  
2020 ◽  
Vol 25 (17) ◽  
pp. 3955 ◽  
Author(s):  
Xin Wang ◽  
Yi Shen ◽  
Kiran Thakur ◽  
Jinzhi Han ◽  
Jian-Guo Zhang ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Antibacterial Activity ◽  
Essential Oil ◽  
Cell Membrane ◽  
Bacterial Cell ◽  
Tricarboxylic Acid Cycle ◽  
Inhibition Zone ◽  
Underlying Mechanism ◽  
Bacterial Suspension

Though essential oils exhibit antibacterial activity against food pathogens, their underlying mechanism is understudied. We extracted ginger essential oil (GEO) using supercritical CO2 and steam distillation. A chemical composition comparison by GC-MS showed that the main components of the extracted GEOs were zingiberene and α-curcumene. Their antibacterial activity and associated mechanism against Staphylococcus aureus and Escherichia coli were investigated. The diameter of inhibition zone (DIZ) of GEO against S. aureus was 17.1 mm, with a minimum inhibition concentration (MIC) of 1.0 mg/mL, and minimum bactericide concentration (MBC) of 2.0 mg/mL. For E. coli, the DIZ was 12.3 mm with MIC and MBC values of 2.0 mg/mL and 4.0 mg/mL, respectively. The SDS-PAGE analysis revealed that some of the electrophoretic bacterial cell proteins bands disappeared with the increase in GEO concentration. Consequently, the nucleic acids content of bacterial suspension was raised significantly and the metabolic activity of bacteria was markedly decreased. GEO could thus inhibit the expression of some genes linked to bacterial energy metabolism, tricarboxylic acid cycle, cell membrane-related proteins, and DNA metabolism. Our findings speculate the bactericidal effects of GEO primarily through disruption of the bacterial cell membrane indicating its suitability in food perseveration.

scholarly journals Antioxidant and Antibacterial Activities of the Essential Oil of Moroccan Tetraclinis articulata (Vahl) Masters

2020 ◽  
Vol 2020 ◽  
pp. 1-6
Author(s):  
Halima Rabib ◽  
Chaimaa Elagdi ◽  
Mohammed Hsaine ◽  
Hassan Fougrach ◽  
Tayeb Koussa ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Antimicrobial Activity ◽  
Essential Oil ◽  
Antioxidant Properties ◽  
Antibacterial Activities ◽  
Bornyl Acetate ◽  
Radical Trap ◽  
Tetraclinis Articulata

The purpose of this study is to evaluate and compare the antioxidant and antibacterial activities of essential oil isolated from Tetraclinis articulata (Vahl) leaves, Masters originating in Morocco (Benslimane Region, Atlantic-influenced plain). The analysis of the major compounds of essential oil was performed by gas chromatography and mass spectrometry, and this oil is dominated by bornyl acetate (35.05%), camphor (11.17%), and α-pinene (10.84%). The antioxidant properties were evaluated by the test of the radical trap 2,2-diphényl-1-picrylhydrazyl (DPPH), and the antimicrobial activity of T. articulata essential oil was tested against clinical isolates of Staphylococcus aureus, Pseudomonas aeruginosa, and Escherichia coli which have been inhibited from the 25 μg/mL.

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