Antimicrobial Activity of Essential Oils of Cinnamomum zeylanicum, Mentha piperita, Zataria multiflora Boiss  and Thymus vulgaris Against Pathogenic Bacteria

Both the ability of bacteria to form biofilms and communicate through quorum sensing allows them to develop different survival or virulence traits that lead to increased bacterial resistance against conventional antibiotic therapy. Here, seventeen essential oils (EOs) were investigated for the antimicrobial, antibiofilm, and anti-quorum sensing activities on Escherichia. coli O157:H7, Escherichia coli O33, and Staphylococcus epidermidis ATCC 12228. All essential oils were isolated from plant material by using hydrodistillation and analyzed by GC-MS. The antimicrobial activity was performed by using the microdilution technique. Subinhibitory concentrations of each EO were assayed for biofilm inhibition in both bacterial strains. Quantification of violacein in Chromobacterium violaceum CV026 was performed for the anti-quorum sensing activity. The cytotoxicity activity of the EOs was evaluated on Vero cell line by using MTT method. Thymol-carvacrol-chemotype (I and II) oils from Lippia origanoides and Thymus vulgaris oil exhibited the higher antimicrobial activity with MIC values of 0.37–0.75 mg/mL. In addition, these EOs strongly inhibited the biofilm formation and violacein (QS) production in a concentration-dependent manner, highlighting thymol-carvacrol-chemotype (II) oil as the best candidate for further studies in antibiotic design and development against bacterial resistance.

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Stabilisation potentials of the essential oils of Thymus vulgaris L., Cinnamomum zeylanicum B. and Mentha piperita L. on palm olein at accelerated storage

AFRICAN JOURNAL OF BIOTECHNOLOGY ◽

10.5897/ajb2020.17069 ◽

2020 ◽

Vol 19 (7) ◽

pp. 464-477

Author(s):

Agwanande Ambindei Wilson ◽

Michel Dongmo Jazet Pierre ◽

Ngoune Tatsadjieu Leopold ◽

P. Priya ◽

P. Nisha

Keyword(s):

Essential Oils ◽

Palm Olein ◽

Mentha Piperita ◽

Thymus Vulgaris ◽

Cinnamomum Zeylanicum ◽

Accelerated Storage

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Chemical Composition and Antimicrobial Activity of Cinnamon, Thyme, Oregano and Clove Essential Oils Against Plant Pathogenic Bacteria

Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis ◽

10.11118/actaun201765041129 ◽

2017 ◽

Vol 65 (4) ◽

pp. 1129-1134 ◽

Cited By ~ 5

Author(s):

Matěj Božik ◽

Pavel Nový ◽

Pavel Klouček

Keyword(s):

Antimicrobial Activity ◽

Chemical Composition ◽

Essential Oils ◽

Pathogenic Bacteria ◽

Antimicrobial Agents ◽

Antimicrobial Effect ◽

Fruit Trees ◽

Thymus Vulgaris ◽

Syzygium Aromaticum ◽

Plant Pathogenic Bacteria

Essential oils are volatile substances from plants and many of them have antimicrobial activity. For that reason, they have become known as a useful alternative to chemical preservatives and pesticides. In this study, we tested essential oils of four aromatic plants. Cinnamon (Cinnamomum zeylanicum), thyme (Thymus vulgaris), oregano (Origanum vulgare) and clove (Syzygium aromaticum) essential oils were investigated for their composition and antimicrobial effect against plant pathogenic bacteria (Pectobacterium spp. and Pseudomonas spp.). Both are commonly associated with diseased fruit trees in orchards and gardens. The chemical composition of the tested essential oils was identified by gas chromatography coupled with mass spectrometry. The cinnamon essential oil was most effective form tested oil. The experimental results indicated that the wild strains of tested bacteria are more resistant to essential oils than commonly used laboratory strains. In conclusion, certain essential oils could be used for the control of postharvest bacterial pathogens. The findings of the present study suggest that the essential oils have a potential to be used as antimicrobial agents.

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Antibacterial potential of essential oils of Zataria multiflora and Mentha piperita, micro- and nano-formulated forms

Iranian Journal of Microbiology ◽

10.18502/ijm.v12i1.2517 ◽

2020 ◽

Author(s):

Mahmoud Osanloo ◽

Abbas Abdollahi ◽

Alireza Valizadeh ◽

Niloufar Abedinpour

Keyword(s):

Particle Size ◽

Antibacterial Activity ◽

Essential Oils ◽

Pathogenic Bacteria ◽

Antibacterial Activities ◽

Mentha Piperita ◽

Zataria Multiflora ◽

Microdilution Method ◽

Better Than ◽

Antibacterial Potential

Background and Objectives: Plant-derived essential oils (EOs) shave many usages in health and medicine, such as anti- bacterial agents. The aim of this study was the improvement of antibacterial activities of two EOs using nanotechnology. Materials and Methods: Antibacterial activity was investigated on four important human pathogenic bacteria using the 96-well plate microdilution method, a quantitative approach. Eleven formulations were prepared using each of the EOs. Eventually, the best nanoformulation with the smallest particle size and polydispersive indices (PDI and SPAN) was selected using each EO for further investigations. Moreover, two microemulsions with similar ingredients and the same portion in comparison with two selected nanoemulsions were also prepared. Antibacterial activity of each EO was compared with its micro- and nano-emulsions. Results: The antibacterial efficacy of Zataria multiflora EO (ZMEO) was significantly better than Mentha piperita EO (MPEO). Besides, the antibacterial activity of nanoemulsion of ZMEO with a particle size of 129 ± 12 nm was significantly better than no- and micro-formulated forms of ZMEO. Interestingly, the efficiency of MPEO nanoemulsion (160 ± 25 nm) was also significantly better than MPEO and its micro-formulated form. Conclusion: Regardless of the intrinsic antibacterial property of two examined EOs, by formulating to nanoemulsion, their efficiencies were improved. Nanoemulsion of ZMEO introduced as an inexpensive, potent and green antibacterial agent.

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Effects of Natural Antimicrobials on Xanthomonas Strains Growth

Horticulturae ◽

10.3390/horticulturae8010007 ◽

2021 ◽

Vol 8 (1) ◽

pp. 7

Author(s):

Irena Mačionienė ◽

Dovilė Čepukoit ◽

Joana Šalomskienė ◽

Darius Černauskas ◽

Daiva Burokienė ◽

...

Keyword(s):

Antimicrobial Activity ◽

Essential Oils ◽

Lactobacillus Helveticus ◽

Mentha Piperita ◽

Diffusion Method ◽

Thymus Vulgaris ◽

Aqueous Extracts ◽

Bacterial Strains ◽

Natural Antimicrobials ◽

Inhibition Zones

The aim of this work was to investigate the most promising natural antimicrobials effective for the growth suppression of Xanthomonas spp. bacteria. The research objects were Xanthomonas spp. strains isolated from tubers and stem of plants growing in Lithuania: Xanthomonas translucens NRCIB X6, X. arboricola NRCIB X7, NRCIB X8, NRCIB X9, and NRCIB X10; the supernatants of lactic acid bacteria Lactococcus lactis strains 140/2, 57, and 768/5, Lactobacillus helveticus strains 14, 148/3, R, and 3, Lb. reuteri 3 and 7, Streptococcus thermophilus 43, Enterococcus faecium 59-30 and 41-2; endophytic bacterial strains Bacillus, Pseudomonas, and Paenibacillus spp.; and essential oils of lavender (Lavandula angustifolia), grapefruit (Citrus paradisi), pine (Pinus sylvestris), thyme (Thymus vulgaris), rosemary (Rosmarinus officinalis), peppermint (Mentha piperita), lemon (Citrus limetta), aqueous extracts of blueberries (Vaccinium myrtillus), and cranberries (Vaccinium vitis-idaea). The antimicrobial activity of tested substances was determined by agar diffusion method. Supernatants of Lb. reuteri strain 7 and Lb. helveticus strains 14, R, 3, and 148/3 were found to have a high antimicrobial activity against Xanthomonas spp. bacteria strains when compared to the positive control—1.0% copper sulfate (diameter of inhibition zones was 28.8 ± 0.7 mm). The diameter of inhibition zones of supernatants ranged from 23.3 ± 0.6 mm to 32.0 ± 0.1 mm. Thyme (2.0%) and lavender (2.0%) essential oils inhibited the growth of Xanthomonas spp. strains. The diameter of the inhibition zones was from 14.7 ± 0.8 mm to 22.8 ± 0.9 mm. The aqueous extracts of blueberries had a weak antimicrobial activity. The diameter of inhibition zones ranged from 11.0 ± 0.2 mm to 13.0 ± 0.2 mm.

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Effect of the essential oils of Thymus vulgaris, Cinnamomum zeylanicum and Mentha piperita on fungal growth and morphology

AFRICAN JOURNAL OF BIOTECHNOLOGY ◽

10.5897/ajb2017.15881 ◽

2017 ◽

Vol 16 (9) ◽

pp. 388-399 ◽

Cited By ~ 2

Author(s):

Agwanande Ambindei Wilson ◽

Michel Dongmo Jazet Pierre ◽

Ngoune Tatsadjieu Leopold ◽

P Priya ◽

VB Manilal ◽

...

Keyword(s):

Essential Oils ◽

Fungal Growth ◽

Mentha Piperita ◽

Thymus Vulgaris ◽

Cinnamomum Zeylanicum

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Essential oils in ocular pathology: an experimental study

The Journal of Infection in Developing Countries ◽

10.3855/jidc.6842 ◽

2015 ◽

Vol 9 (06) ◽

pp. 650-654 ◽

Cited By ~ 14

Author(s):

Sara Cannas ◽

Donatella Usai ◽

Antonio Pinna ◽

Stefania Benvenuti ◽

Roberta Tardugno ◽

...

Keyword(s):

Antimicrobial Activity ◽

Essential Oils ◽

Bacterial Infections ◽

In Vitro Cytotoxicity ◽

Rosmarinus Officinalis ◽

Mentha Piperita ◽

Thymus Vulgaris ◽

Melaleuca Alternifolia ◽

Natural Drugs

Introduction: The antimicrobial activity of essential oils (EOs) has been known for ages; in particular, the EOs of Melaleuca alternifolia, Thymus vulgaris, Mentha piperita, and Rosmarinus officinalis have been used for the treatment of fungal and bacterial infections. Methodology: This study focused on the in vitro cytotoxicity to normal human conjunctiva cells and antimicrobial activity of 20 EOs. Results: The oils tested showed no cytotoxic effect at very low concentrations. Rosmarinus officinalis, Melaleuca alternifolia, and Thymus vulgaris L. red thyme geraniol sel oils had good antimicrobial activity against Gram-positive and Gram-negative strains. Conclusions: The results of this study are of great interest and may have a major impact on public health, providing useful tips to optimize the therapeutic use of some natural drugs.

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THE ACTIVITY OF ESSENTIAL OILS OBTAINED FROM SPECIES AND INTERSPECIES HYBRIDS OF THE Mentha GENUS AGAINST SELECTED PLANT PATHOGENIC BACTERIA

Acta Scientiarum Polonorum Hortorum Cultus ◽

10.24326/asphc.2018.6.17 ◽

2018 ◽

Vol 17 (6) ◽

pp. 167-174 ◽

Cited By ~ 1

Author(s):

Małgorzata Schollenberger ◽

Tomasz M. Staniek ◽

Elżbieta Paduch-Cichal ◽

Beata Dasiewicz ◽

Agnieszka Gadomska-Gajadhur ◽

...

Keyword(s):

Essential Oils ◽

Pseudomonas Syringae ◽

Pathogenic Bacteria ◽

Antimicrobial Effect ◽

Mentha Piperita ◽

Mentha Spicata ◽

Plant Essential Oils ◽

Plant Pathogenic Bacteria ◽

Interspecies Hybrids

Plant essential oils of six aromatic herb species and interspecies hybrids of the family Lamiaceae – chocolate mint (Mentha piperita × ‘Chocolate’), pineapple mint (Mentha suaveolens ‘Variegata’), apple mint (Mentha × rotundifolia), spearmint (Mentha spicata), orange mint (Mentha × piperita ‘Granada’) and strawberry mint (Mentha × villosa ‘Strawberry’) – were investigated for antimicrobial effects against plant pathogenic bacteria: Agrobacterium tumefaciens, Pseudomonas syringae pv. syringae and Xanthomonas arboricola pv. corylina. The screening was carried out in vitro on agar plates filled with the target organism. All essential oils screened exhibited a higher level of antibacterial activity against A. tumefaciens and X. arboricola pv. corylina than streptomycin used as a standard in all tests. The antimicrobial effect of streptomycin and five mint oils was at the same level for P. syringae pv. syringae. There were no significant differences in the influence of the chocolate mint oil on the growth inhibition of all bacteria tested. Plant essential oils from pineapple mint, apple mint, spearmint and strawberry mint showed the weakest antimicrobial activity against P. syringae pv. syringae and the strongest towards A. tumefaciens and X. arboricola pv. corylina. The essential oils from strawberry mint, pineapple mint, spearmint and apple mint had the strongest effect on A. tumefaciens, and the lowest inhibitory activity was exhibited by the chocolate mint and orange mint essential oils. X. arboricola pv. corylina was the most sensitive to the strawberry mint, pineapple mint and spearmint oils. The chocolate mint oil showed the greatest activity against P. syringae pv. syringae.

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An investigation of the effect of Zataria multiflora Boiss and Mentha piperita essential oils to improve the chemical stability of minced meat

Veterinary World ◽

10.14202/vetworld.2018.1656-1662 ◽

2018 ◽

pp. 1656-1662 ◽

Cited By ~ 1

Author(s):

Mojtaba Raeisi ◽

Mohammad Hashemi ◽

Majid Aminzare ◽

Asma Afshari ◽

Tayebeh Zeinali ◽

...

Keyword(s):

Treatment Group ◽

Essential Oils ◽

Chemical Stability ◽

Radical Scavenging ◽

Antioxidant Potential ◽

Mentha Piperita ◽

Total Phenolic ◽

Control Group ◽

Zataria Multiflora ◽

Minced Meat

Background and Aim: Extending the shelf life of foods is an essential concept in food safety. Most of the time, foods deteriorate through the growth of microorganisms or oxidation process. Essential oils (EOs) derived from plant material have well-documented antioxidant and antibacterial activity. This study aimed to evaluate the effect of Zataria multiflora Boiss EO (ZEO) and Mentha piperita EO (MEO) on the chemical stability of minced meat during storage at 7°C. Materials and Methods: Total phenolic content, β-Carotene bleaching test, ferric reducing antioxidant potential assay, and 2,2-Diphenyl-1-picrylhydrazyl radical scavenging activity were used to determine the antioxidant potential of EOs. Five different groups including control, ZEO 0.3%, ZEO 0.5%, MEO 0.3%, and MEO 0.5% were designed to assess the chemical stability of minced meat by measuring pH, thiobarbituric acid (TBA), total volatile base nitrogen (TVBN), and peroxide value (PV). Results: pH did not have any significant change during storage. TBA values in the control group were significantly higher than the treatment groups, especially from the 5th day of storage. TVBN in the treatment group was significantly lower than the control group during storage. PV values in the treatment group were significantly lower than the control group during storage. Conclusion: Results indicate that ZEO and MEO had an excellent antioxidant activity and retarded the spoilage process in minced meat. Keywords: antioxidant, Mentha piperita, minced meat, Zataria multiflora Boiss.

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