scholarly journals Antifungal potential of thyme essential oil as a preservative for storage of wheat seeds

2017 ◽  
Vol 76 (1) ◽  
pp. 64-71 ◽  
Author(s):  
Sabina Anžlovar ◽  
Matevž Likar ◽  
Jasna Dolenc Koce
Keyword(s):  
Seed Germination ◽  
Essential Oil ◽  
Fungal Infections ◽  
Fungal Growth ◽  
Thymus Vulgaris ◽  
Wheat Grain ◽  
Surface Sterilization ◽  
Thyme Essential Oil ◽  
Indirect Treatment ◽  
Grain Surface

AbstractPlant essential oils are potential food preservatives due to their inhibitory effects on bacterial and fungal growth. Antifungal activities of common thyme (Thymus vulgaris) essential oil were tested against endophytic fungi grown from wheat (Triticum aestivum) grain, molecularly identified as Alternaria alternata, Alternaria infectoria, Aspergillus flavus, Epicoccum nigrum and Fusarium poae. Their susceptibility to thyme essential oil was tested in vitro, and ranged from fungicidal to fungistatic. Treatment combinations of prior grain surface sterilization with hypochlorite and direct/indirect treatment with the essential oil were used, which showed strong effects on infection incidence and germination. Direct soaking of the wheat grain in the essential oil was particularly effective, but inhibited both fungal growth and seed germination. In contrast, indirect treatment of the grain with the essential oil (i.e., fumigation) inhibited fungal growth without negative effects on seed germination. In combination with grain surface sterilization with hypochlorite, indirect treatment with thyme essential oil reduced these fungal infections even more. Since thyme essential oil is safe for plants and consumers, in the form of fumigation it could be used as a protectant of storage containers for wheat grain intended for sowing and for food production.

scholarly journals Design, fabrication and evaluation of microemulsion based gel of essential oil of thymus vulgaris for superficial fungal infections

2020 ◽  
pp. 190-200
Author(s):  
Jeet V. Gandhi ◽  
Disha J. Suthar ◽  
Hetal K. Patel ◽  
Pragna K. Shelat ◽  
Punit J. Parejiya
Keyword(s):  
Optimal Design ◽  
Essential Oil ◽  
Zeta Potential ◽  
Fungal Infections ◽  
Skin Surface ◽  
Thymus Vulgaris ◽  
Thyme Oil ◽  
Globule Size ◽  
Microemulsion Based Gel ◽  
Micro Structuring

Although fungus being part of the commensal skin micro-structuring, various pathogenic commensals colonizes on human skin leading to superficial fungal infections.  Owing to the resistance of present therapeutic treatments available, microbial resistance and serious hypoallergic reactions have been a concern to explore the phyto-therapeutic nutrients for treatment of fungal infections. One such plant essential oil-based formulation is thyme oil derived from the leaves of thymus vulgaris. The aim of present work i.e. development of thyme oil based microemulsion for treatment of fungal infections due to candida and trichophyton species. The thyme oil loaded microemulsion based gel was constructed using D-optimal design and the optimized final formulation contains 0.82% of oil, 9.22% of Smix and 89.95% of water. The optimized microemulsions was pale yellow to amber transparent microemulsion with globule size of 14.23 ± 0.3 nm, zeta potential of -0.69 mV and PDI value 0.00143 indicating a stable microemulsion. The microemulsion based gel formed had a pH of 6.03, appreciable viscosity and rheological properties. The drug release of formulation was 100.0 ± 0.22%. The % of drug permeated in skin layers was found to be 15.53 ± 0.22%. While % drug retention on the skin surface was found to be 26.32 ± 0.26% and within skin layers was found to be 58.47 ± 0.22%.  The microemulsion based MBG was found to be safe on the dermis and efficacious then the marketed product and hence, promises its utilization as a safe and efficacious formulation for treatment of dermal infections.

The activity of thyme essential oil against Acinetobacter spp.

2011 ◽  
Vol 6 (3) ◽  
pp. 405-413 ◽  
Author(s):  
Monika Łysakowska ◽  
Andrzej Denys ◽  
Monika Sienkiewicz
Keyword(s):  
Essential Oil ◽  
Antimicrobial Properties ◽  
Diffusion Method ◽  
Thymus Vulgaris ◽  
Bacterial Strains ◽  
Acinetobacter Baumanii ◽  
Strong Activity ◽  
Thyme Essential Oil ◽  
Acinetobacter Spp ◽  
Multiresistant Strains

AbstractThe aim of this work was to investigate the antimicrobial properties of thyme essential oil against clinical multiresistant strains of Acinetobacter spp. The antibacterial activity of oil was tested against standard and clinical bacterial strains of Acinetobacter genus. The agar diffusion method was used to check the inhibition of microbial growth at various concentrations of the oil from Thymus vulgaris. Susceptibility testing to antibiotics and chemotherapeutics was prepared using the disc-diffusion method. Identification of bacterial strains was carried out with the Vitek system and confirmed by PCR for Acinetobacter baumanii gyrB gene. The results of experiments showed that the oil from T. vulgaris exhibited an extremely strong activity against all of the clinical strains of Acinetobacter. Thyme oil demonstrated a very good efficacy against multiresistant strains of tested bacteria. Essential oils seems to be an excellent alternative for synthetic preparations and that is reason for an extensive assessment of their antimicrobial activity.

scholarly journals Chemical composition of Thymus vulgaris L. (Thyme) essential oil from the Rio de Janeiro state, Brazil

2008 ◽  
Vol 73 (3) ◽  
pp. 307-310 ◽  
Author(s):  
Alexandre Porte ◽  
Ronoel Godoy
Keyword(s):  
Chemical Composition ◽  
Essential Oil ◽  
Rio De Janeiro ◽  
Mass Spectra ◽  
Retention Indices ◽  
Thymus Vulgaris ◽  
Chromatographic Retention ◽  
Thyme Essential Oil ◽  
Chromatographic Retention Indices ◽  
Janeiro State

The essential oil from fresh leaves of Thymus vulgaris L. from Rio de Janeiro State, Brazil, was isolated by hydrodistillation and analyzed through a combination of GC and GC/MS. Compounds representing 95.1 % of the oil were identified. Thirty-nine constituents were detected, of which twenty-eight were identified according to their chromatographic retention indices and mass spectra. The major constituents of the oil were thymol (44.7 %), p-cymene (18.6 %) and ?-terpinene (16.5%).

scholarly journals Evaluation of Yoghurts with Thyme, Thyme Essential Oil and Salt

2018 ◽  
Vol 66 (2) ◽  
pp. 365-369
Author(s):  
Viera Ducková ◽  
Miroslav Kročko ◽  
Vladimíra Kňazovická ◽  
Margita Čanigová
Keyword(s):  
Lactic Acid ◽  
Essential Oil ◽  
Bitter Taste ◽  
Control Sample ◽  
Titratable Acidity ◽  
Coliform Bacteria ◽  
Thymus Vulgaris ◽  
Fermentation Time ◽  
Ph Values ◽  
Thyme Essential Oil

The aim of this work was production and evaluation of yoghurts with different addition of thyme (Thymus vulgaris), thyme essential oil (EO) and salt. It was produced: control yoghurt, yoghurt with 0.45 % of salt and 0.25 % of thyme, yoghurt with 0.90 % of salt and 0.50 % of thyme, yoghurt with 0.45 % of salt and 0.004 % of thyme EO, yoghurt with 0.90 % of salt and 0.008 % of thyme EO. The time of yoghurt fermentation was extended from the previous 3.5 hours (control sample) to 5 hours for samples with thyme or even up to 7 hours for samples with thyme EO. The fermentation time also depended on the concentration of the used substances. The average titratable acidity of yoghurts fluctuated from 46.52 °SH to 49.51 °SH at day after the production and from 51.57 °SH to 55.75 °SH after 7 days of storage. Average pH values of yoghurts fluctuated from pH 4.77 to pH 4.81 at day after production and from pH 4.48 to pH 4.63 after storage. In all samples of yoghurts were not detected coliform bacteria (< 10 CFU.g-1). The yeasts were appeared rarely (101 CFU.g-1), and their numbers were increased during cold storage (102 up to 103 CFU.g-1). Moulds appeared rarely (101 CFU.g-1). The number of lactic acid bacteria reached required minimum value of 107 CFU.g-1. Samples of yoghurts reached characteristic yoghurt and thyme aroma. The intensity of sour, salty and thyme taste, determined by sensory evaluation was in experimental samples of yoghurts at different level. A higher concentration of thyme and thyme EO gave to yoghurts a bitter taste. The dense consistency of the yoghurts was decreased with the increased addition of thyme and thyme EO. According to results, we recommend the recipe of yogurt with 0.45 % of salt and 0.25 % of thyme or 0.004 % of thyme EO.

scholarly journals Shelf life of pitaya [ Stenocereus pruinosus Otto ex Pfeiff.) Buxb.] fruit affected by temperature and guar gum, beeswax, oleic acid, and thyme essential oil coatings

2021 ◽  
Vol 7 (10) ◽  
Author(s):  
Leticia García-Cruz ◽  
Diana Guerra-Ramírez ◽  
María Teresa Martínez-Damián ◽  
Holber Zuleta-Prada ◽  
Salvador Valle-Guadarrama
Keyword(s):  
Oleic Acid ◽  
Essential Oil ◽  
Shelf Life ◽  
Guar Gum ◽  
Fungal Growth ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Thyme Essential Oil ◽  
Stenocereus Pruinosus ◽  
Soluble Phenols

Pitaya [Stenocereus pruinosus Otto ex Pfeiff.) Buxb.] produces fruit with high commercialization potential, but its shelf life is limited to few days. The objective of this study was to apply biopolymeric coatings to extend the shelf life of pitaya fruits at 25 °C and under refrigeration at 12 °C. The following variables were handled at each temperature: fruits without any treatment (Control), fruits coated with 1,000 ppm emulsion of thyme essential oil, and fruits coated with 1% emulsion of guar gum, 7.5% beeswax, and 7.5% oleic acid, without essential oil, and with 1,000 ppm of thyme essential oil. Shelf life was 6 d at 25 °C, without the beneficial effect of coatings, but increased to 15 d with refrigeration and coatings based on guar gum, beeswax, and oleic acid, since fungal growth was delayed, and weight loss was reduced. This allowed fresh appearance without significant modification of color, firmness, pH, total soluble solids, titratable acidity, contents of soluble phenols and betalains, and antioxidant capacity.

scholarly journals Susceptibility of Fluconazole-Resistant Candida albicans to Thyme Essential Oil

2021 ◽  
Vol 9 (12) ◽  
pp. 2454
Author(s):  
Najla A Alshaikh ◽  
Kahkashan Perveen
Keyword(s):  
Candida Albicans ◽  
Essential Oil ◽  
Germ Tube ◽  
Tube Formation ◽  
Clinical Isolates ◽  
Military Hospital ◽  
Thymus Vulgaris ◽  
Drug Resistant ◽  
Thyme Essential Oil ◽  
Fluconazole Resistant

Candida spp. is the most common microbial pathogen in fungal infections. There has been a tremendous increase in cases of candidiasis, especially among critically ill non-neutropenic patients. Candida albicans’ isolates were procured from the Prince Sultan Military Hospital, Riyadh, KSA. The isolates were characterized for their identification using CHROMagar, carbohydrate metabolism, germ tube formation, and RAPD-PCR techniques. The essential oil of Thymus vulgaris was obtained by hydro-distillation and characterized to decipher the major bioactive phytoconstituents. The antifungal activity of the thyme essential oil (TEO) was evaluated against fluconazole-resistant C. albicans isolates. The major phytocomponents identified by GC/MS were thymol (68.1%) followed by γ-terpinene (8.9%), cymol (7.7%), caryophyllene (1.1%), linalool (1.4%). The TEO successfully reduced the growth of C. albicans isolates. At very low doses, the TEO proved to be fungi static and fungicidal. TEO also effectively inhibited the germ tube formation and budging of fungal pathogens. The time kill assays have shown that TEO was more effective against drug resistant clinical isolates than fluconazole. This study provides an array of experimental evidence regarding the therapeutic efficacy of TEO against the drug-resistant clinical isolates of C. albicans. The findings may be used in the development of a new antifungal agent accordingly.

scholarly journals Antimicrobial, antibiofilm and biochemichal properties of Thymus vulgaris essential oil against clinical isolates of opportunistic infections

2019 ◽  
Vol 27 (3) ◽  
pp. 270-275 ◽  
Author(s):  
M. V. Kryvtsova ◽  
I. Salamon ◽  
J. Koscova ◽  
D. Bucko ◽  
M. Spivak
Keyword(s):  
Antimicrobial Activity ◽  
Essential Oil ◽  
Opportunistic Infections ◽  
Clinical Isolates ◽  
Thymus Vulgaris ◽  
Antibiofilm Activity ◽  
Diffusion Test ◽  
Antibiotic Resistant ◽  
Thyme Essential Oil ◽  
Agar Diffusion Test

Thyme belongs to a genus encompassing over 215 species of hardy perennial herbaceous plants and sub-shrubs, which are native to Europe, particularly around the Mediterranean. Thymus vulgaris L., or garden thyme, with narrow small leaves and clusters of tubular mauve flowers, is used mainly in cookery. Dried herb yields 1% and more essential oil, which is a pale yellowish-red liquid with a sweet, very aromatic odour. Thyme is widely used in the pharmaceutical industry and is a source of substances of antimicrobial effect upon antibiotic-resistant strains of microorganisms. The purpose of our work was to identify the biochemical and antimicrobial peculiarities of Th. vulgaris essential oil against clinical isolates of opportunistic microorganisms. The analysis of thyme essential oil was carried out using GC/MS analysis. The clinical isolates were isolated with the use of differentially diagnostic nutrient media. The antibiotic susceptibility was identified with the help of the disc-diffusion test. The sensitivity of microorganisms to plant extracts was determined by the agar diffusion test. The antibiofilm activity of the extracts was tested in standard 96-well microtitration plates. The GC/MS results confirm the earlier reports that the major volatile constituents obtained from the aerial parts of thyme species were thymol, γ-terpinene, p-cymene, 3-carene and carvacrol. After subjecting the selected essential oil to effective steam distillation, substantial contents of phenolic monoterpenoids were obtained – thymol (67.7%) and γ-terpinene (8.2%). The European Pharmacopoeia set quality standards for thyme essential oil, which dealt mainly with the % content (w/w) of the volatile phenols (expressed as thymol: 36.0–55.0%). Garden thyme essential oil has been found to show a high antimicrobial activity against antibiotic-resistant microorganism strains. The obtained results proved the wide spectrum of antibiotic activity of thyme essential oil. The highest antimicrobial activity was registered against the typical and clinic strains of S. aureus and microscopic Candida genus fungi. Garden thyme essential oil was ascertained to show high antibiofilm-forming activity against S. aureus. The antimicrobial and antibiofilm-forming activities of thyme essential oil against both bacterial pathogens of opportunistic infections and microscopic fungi have proven the good prospects for development of a broad-spectrum agent against opportunistic microbial associations based on this oil.

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