Antibacterial Activity and Mechanisms of Essential Oil from Citrus medica L. var. sarcodactylis

In this work, antibacterial activity of finger citron essential oil (FCEO, Citrus medica L. var. sarcodactylis) and its mechanism against food-borne bacteria were evaluated. A total of 28 components in the oil were identified by gas chromatography-mass spectrometry, in which limonene (45.36%), γ-terpinene (21.23%), and dodecanoic acid (7.52%) were three main components. For in vitro antibacterial tests, FCEO exhibited moderately antibacterial activity against common food-borne bacteria: Escherichia coli, Staphylococcus aureus, Bacillus subtilis and Micrococcus luteus. It showed a better bactericidal effect on Gram-positive bacteria than Gram-negative. Mechanisms of the antibacterial action were investigated by observing changes of bacteria morphology according to scanning electron microscopy, time-kill analysis, and permeability of cell and membrane integrity. Morphology of tested bacteria was changed and damaged more seriously with increased concentration and exposure time of FCEO. FCEO showed a significant reduction effect on the growth rate of surviving bacteria and lead to lysis of the cell wall, intracellular ingredient leakage, and consequently, cell death.

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Antioxidant and Antimicrobial Properties of the Essential Oil and Extracts ofZanthoxylum alatumGrown in North-Western Himalaya

The Scientific World JOURNAL ◽

10.1155/2013/790580 ◽

2013 ◽

Vol 2013 ◽

pp. 1-9 ◽

Cited By ~ 30

Author(s):

Sanjay Guleria ◽

A. K. Tiku ◽

Apurva Koul ◽

Sahil Gupta ◽

Gurjinder Singh ◽

...

Keyword(s):

Essential Oil ◽

Methanolic Extract ◽

Micrococcus Luteus ◽

Radical Scavenging Activity ◽

Radical Scavenging ◽

Reducing Power ◽

Preparative Thin Layer Chromatography ◽

Gas Chromatography Mass Spectrometry ◽

Curvularia Lunata

The essential oil obtained from the fresh leaves ofZanthoxylum alatumwas analysed by gas chromatography/mass spectrometry (GC/MS). Fourteen components were identified, and linalool (30.58%), 2-decanone (20.85%),β-fenchol (9.43%), 2-tridecanone (8.86%),β-phellandrene (5.99%), Sabinene (4.82%), andα-pinene (4.11%) were the main components. The EO and methanolic extract ofZ. alatumexhibited potent antifungal activity againstAlternaria alternata,Alternaria brassicae, andCurvularia lunata. The EO also showed significant antibacterial activity againstBacillus subtilis,Micrococcus luteus,Staphylococcus aureus, andEscherichia coli. Further, antimicrobial constituents of the EO were isolated by bioautography and preparative thin layer chromatography (PTLC) and identified asβ-fenchol and linalool using GC/MS analysis. In addition to this, the free radical scavenging activity and antioxidant potential of EO and methanolic extract/fractions ofZ. alatumwere also investigated usingin vitroassays including scavenging ability against DPPH•, reducing power and chelating ability on Fe2+ions. Our results demonstrate thatZ. alatumcould be used as a resource of antioxidant and antimicrobial compounds which may find applications in food and pesticide industries.

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Chemical characterization and mode of action of Ligustrum lucidum flower essential oil against food-borne pathogenic bacteria

Bangladesh Journal of Pharmacology ◽

10.3329/bjp.v11i1.25487 ◽

2016 ◽

Vol 11 (1) ◽

pp. 269 ◽

Cited By ~ 2

Author(s):

Vivek K. Bajpai ◽

Siddhartha Singh ◽

Archana Mehta

Keyword(s):

Essential Oil ◽

Mode Of Action ◽

Pathogenic Bacteria ◽

Membrane Integrity ◽

Chemical Characterization ◽

Mass Spectrometry Analysis ◽

Gas Chromatography Mass Spectrometry ◽

Spectrometry Analysis ◽

Ligustrum Lucidum ◽

Food Borne

Current research analyzes the chemical composition of Ligustrum lucidum flower essential oil obtained by the hydrodistillation, and examines its anti-microbial mode of action against food-borne pathogenic bacteria. Gas chromatography-mass spectrometry analysis of the oil resulted in the determination of 44 different compounds, representing 85.2% of the total oil. The oil (1 mg/disc) showed significant antibacterial effect as diameters of inhibition zones (14.6 ± 0.2 – 19.7 ± 0.3 mm), as well as minimum inhibitory and minimum bactericidal concentrations values (250–1000 and 250–2000 µg/mL), respectively. Based on the susceptibility, L. lucidum flower oil revealed its mode of action on membrane integrity as confirmed by increased release of extracellular ATP (2.5 and 2.2 pg/mL), leakage of potassium ions (950 and 900 mM/L), loss of 260-nm absorbing materials (4.2 and 3.9 optical density), and increase in relative electrical conductivity (10.6 and 9.8%) against Staphylococcus aureus KCTC-1621 (Gram-positive) and Salmonella enterica ATCC-4731 (Gram-negative), respectively.

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Study of the antimicrobial and fungicidal activity of the essential oil Thymus x citriodorus (Pers.) Schreb. var. “Silver Queen”

Current issues in pharmacy and medicine science and practice ◽

10.14739/2409-2932.2021.2.230049 ◽

2021 ◽

Vol 14 (2) ◽

pp. 211-214

Author(s):

Ya. M. Steshenko ◽

O. V. Mazulin ◽

N. M. Polishchuk

Keyword(s):

Antibacterial Activity ◽

Essential Oil ◽

Fungicidal Activity ◽

Wide Spectrum ◽

Bactericidal Effect ◽

Biologically Active ◽

Raw Material ◽

Diffusion Method ◽

Material Base

The main problem of modern phytotherapy is the medicinal plants that have a sufficient raw material base and contain a large number of biologically active substances. Treatment of diseases with synthetic drugs leads to the development of resistance to pathogenic microflora and the appearance of allergic reactions. Therefore, to solve this problem, it is necessary to find new plant-based antimicrobials that are safe for long-term use and have a wide spectrum of action. The aim of the work was to study the antibacterial and fungicidal activity of the essential oil of Thymus x citriodorus (Pers.) Schreb. var. “Silver Queen”. Materials and methods. The essential oil of Thymus x citriodorus (Pers.) Schreb. var. “Silver Queen” was used for the experimental part. To test the antimicrobial and antifungal action of the essential oil, reference test strains, gram-positive and gram-negative bacteria, as well as yeast-like fungi of the genus Candida were selected. The studies were performed in vitro using the disco-diffusion method. Results. Studies have shown that the essential oil of Thymus x citriodorus (Pers.) Schreb. var. “Silver Queen” has a significant antibacterial effect against S. aureus ATCC 25923 (diameters of growth inhibition were 14.60 ± 1.52 mm) and fungicidal effect Candida albicans ATCC 885-6530 (29.30 ± 2.82 mm). Antibacterial activity of the essential oil was detected in relation to E. coli (19.60 ± 1.85 mm). It was experimentally proven that the essential oil had no bactericidal effect on the test strain of P. aeruginosa. Conclusions. It was found that the essential oil of the studied hybrid species Thymus x citriodorus (Pers.) Schreb. var. “Silver Queen” shows a significant antibacterial activity and is promising for further research.

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Antioxidant and Antibacterial Capacities of Origanum vulgare L. Essential Oil from the Arid Andean Region of Chile and its Chemical Characterization by GC-MS

Metabolites ◽

10.3390/metabo10100414 ◽

2020 ◽

Vol 10 (10) ◽

pp. 414 ◽

Cited By ~ 1

Author(s):

Mario J. Simirgiotis ◽

Daniel Burton ◽

Felipe Parra ◽

Jéssica López ◽

Patricio Muñoz ◽

...

Keyword(s):

Antibacterial Activity ◽

Essential Oil ◽

Xanthomonas Campestris ◽

Pathogenic Bacteria ◽

Antibacterial Properties ◽

Gas Chromatography Mass Spectrometry ◽

Origanum Vulgare ◽

Andean Region ◽

Oregano Oil

This study aimed to characterize the in vitro antioxidant and antibacterial properties of oregano (Origanum vulgare) essential oil, as well as its chemical composition. To our best knowledge, there are few studies on oregano grown in the arid Andes region, but none on the metabolites produced and their bioactivity. This work identified fifty metabolites by Gas Chromatography–Mass Spectrometry (GC-MS)—monoterpene hydrocarbons, oxygenated monoterpenes, phenolic monoterpenes, sesquiterpene hydrocarbons, and oxygenated sesquiterpenes—present in the essential oil of oregano collected in the Atacama Desert. The main components of essential oregano oil were thymol (15.9%), Z-sabinene hydrate (13.4%), γ-terpinene (10.6%), p-cymene (8.6%), linalyl acetate (7.2%), sabinene (6.5%), and carvacrol methyl ether (5.6%). The antibacterial tests showed that the pathogenic bacteria Staphylococcus aureus and Salmonella enterica and the phytopathogenic bacteria Erwinia rhapontici and Xanthomonas campestris were the most susceptible to oregano oil, with the lowest concentrations of oil necessary to inhibit their bacterial growth. Moreover, oregano oil showed antibacterial activity against bacteria associated with food poisoning. In conclusion, O. vulgare from the arid Andean region possesses an important antibacterial activity with a high potential in the food industry and agriculture.

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In vitro Antibacterial Activity of Libanotis montana Essential Oil in Combination with Conventional Antibiotics

Natural Product Communications ◽

10.1177/1934578x1400900238 ◽

2014 ◽

Vol 9 (2) ◽

pp. 1934578X1400900 ◽

Cited By ~ 4

Author(s):

Dragoljub L. Miladinović ◽

Budimir S. Ilić ◽

Tatjana M. Mihajilov-Krstev ◽

Jovana L. Jović ◽

Marija S. Marković

Keyword(s):

Gas Chromatography ◽

Antibacterial Activity ◽

Chemical Composition ◽

Essential Oil ◽

Hierarchical Cluster ◽

Gas Chromatography Mass Spectrometry ◽

Bacterial Strains ◽

Microdilution Method ◽

Broth Microdilution Method

The chemical composition and antibacterial activity were examined of Libanotis montana Crantz subsp. leiocarpa (Heuff.) Soó. (Apiaceae) essential oil. Gas chromatography and gas chromatography/mass spectrometry were used to analyze the chemical composition of the oil. The antibacterial activity was investigated by the broth microdilution method against thirteen bacterial strains. The interactions of the essential oil and three standard antibiotics: tetracycline, streptomycin and chloramphenicol toward five selected strains were evaluated using the microdilution checkerboard assay in combination with chemometric methods: principal components analysis and hierarchical cluster analysis. Sesquiterpene hydrocarbons were the most abundant compound class in the oil (67.2%), with β-elemene (40.4%) as the major compound. The essential oil exhibited slight antibacterial activity against the tested bacterial strains in vitro, but the combinations L. montana oil-chloramphenicol and L. montana oil-tetracycline exhibited mostly either synergistic or additive interactions. These combinations reduced the minimum effective dose of the antibiotics and, consequently, minimized their adverse side effects. In contrast, the association of L. montana essential oil and streptomycin was characterized by strong antagonistic interactions against Escherichia coli ATCC 25922. In the PCA and HCA analyses, streptomycin stood out and formed a separate group.

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Antibacterial and Antioxidant Activities of Nasturtium officinale Essential Oil on Food Borne Bacteria

The Open Microbiology Journal ◽

10.2174/1874285801913010081 ◽

2019 ◽

Vol 13 (1) ◽

pp. 81-85 ◽

Cited By ~ 4

Author(s):

Saman Mahdavi ◽

Mojtaba Kheyrollahi ◽

Hossein Sheikhloei ◽

Alireza Isazadeh

Keyword(s):

Antibacterial Activity ◽

Essential Oil ◽

Food Industry ◽

Antioxidant Activities ◽

Antioxidant Properties ◽

Gastrointestinal Diseases ◽

Gas Chromatography Mass Spectrometry ◽

Nasturtium Officinale ◽

Microdilution Method ◽

Food Borne

Introduction: The use of synthetic preservatives has been increasing in the food industry, and this leads to an increased incidence of gastrointestinal diseases and cancers in humans in the long run. Aims & Objectives: The aim of this study was to investigate the antibacterial and antioxidant activities of Nasturtium officinale essential oil on some important food borne bacteria. Materials & Methods: In this study, the antibacterial activity of N. officinale essential oil was evaluated on Staphylococcus aureus, Bacillus cereus, Escherichia coli and Salmonella enteric by microdilution method. Also, the antioxidant activity of this essential oil was evaluated by inactivating free radicals produced by 2,2-diphenyl-1-picrylhydrazyl (DPPH). Finally, the chemical compounds of the N. officinale essential oil were evaluated by gas chromatography- mass spectrometry (GC/MS). Results: The results showed that S. enteric and E. coli isolates had the most resistance and B. cereus isolates had the most susceptibility to N. officinale essential oil. The evaluation of antioxidant properties showed that in the same concentrations, the antioxidant effect of N. officinale was less than BHT. The obtained results from GC/MS showed that Phytol (30.20%) was the highest proportion and Megastigmatrienone 2 (0.18%) was the lowest proportion of essential oil. Conclusion: In general, the results of this study showed that N. officinale essential oil has an appropriate antibacterial activity against gram positive bacteria and can be used as a new antibacterial and antioxidant compound in the food industry.

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Correlation between Chemical Composition of Greek Essential Oils and their Antibacterial Activity against Food-borne Pathogens

Natural Product Communications ◽

10.1177/1934578x0700200413 ◽

2007 ◽

Vol 2 (4) ◽

pp. 1934578X0700200 ◽

Cited By ~ 4

Author(s):

Nikos G. Chorianopoulos ◽

Epameinontas T. Evergetis ◽

Nektarios Aligiannis ◽

Sofia Mitakou ◽

George-John E. Nychas ◽

...

Keyword(s):

Gas Chromatography ◽

Antibacterial Activity ◽

Chemical Composition ◽

Essential Oils ◽

Salmonella Enteritidis ◽

Principal Component ◽

Antibacterial Activities ◽

Gas Chromatography Mass Spectrometry ◽

Food Borne

The compositions of forty-nine essential oils obtained from plants growing in areas of biodiversity in Greece were determined by means of gas chromatography and gas chromatography–mass spectrometry. The in vitro antibacterial activities of the oils were evaluated against a panel of five common food-borne bacteria ( Escherichia coli 0157:H7 NCTC 12900, Salmonella Enteritidis PT4, Staphylococcus aureus ATCC 6538, Listeria monocytogenes Scott A and Bacillus cereus FSS 134). Monoterpene hydrocarbons, phenolic monoterpenes and alcohols were the major constituents of the oils, but their concentrations varied greatly between the samples examined. The essential oils obtained from the species endemic to Greece ( Satureja and Origanum) had the most potent bactericidal properties. The chemical composition data were statistically processed through Principal Component Analysis (PCA) and correlated with the antibacterial activities, allowing a rough estimation of the potential of the essential oils antibacterial activity.

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Chemical Composition and Antibacterial Activity of the Essential Oil from Qiancao (Rubia cordifolia Linn.) Roots against Selected Foodborne Pathogens

Asian Journal of Agriculture and Food Sciences ◽

10.24203/ajafs.v7i4.5876 ◽

2019 ◽

Vol 7 (4) ◽

Author(s):

Wei-Qin Li ◽

Mei-Ping Quan ◽

Qin Li

Keyword(s):

Antibacterial Activity ◽

Chemical Composition ◽

Essential Oil ◽

Foodborne Pathogens ◽

Microbial Growth ◽

Inhibitory Concentration ◽

Gas Chromatography Mass Spectrometry ◽

Natural Antimicrobial ◽

Food Borne Pathogens ◽

Food Borne

Chemical composition of the essential oil from Qiancao roots was analyzed by gas chromatography-mass spectrometry (GC-MS), and 43 components were identified in the paper. Mollugin (30.58%) was found to be the major component, followed by 3-methyl-2-cyclopenten-1-one (10.55%), 4-tert-butyl-2-phenyl-phenol (8.64%) and eugenol (6.30%). The antibacterial activity of essential oil against selected food-borne pathogens was evaluated. The results showed that the sensitivity to essential oil were different for different tested bacteria and the essential oil had a strong antibacterial activity against B. cereus with the lowest minimum inhibitory concentration (MIC) and minimum bactericide concentration (MBC) values of 0.0625 and 0.125 mg/mL, respectively. In addition, microbial growth curve assay also showed that the essential oil had a significant effect on the growth rate of surviving B. cereus. The data of this study suggests that the essential oil from Qiancao roots has great potential for application as a natural antimicrobial agent to preserve food.

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Antibacterial Efficacy of Raw and Processed Honey

Biotechnology Research International ◽

10.4061/2011/917505 ◽

2011 ◽

Vol 2011 ◽

pp. 1-6 ◽

Cited By ~ 27

Author(s):

D. P. Mohapatra ◽

V. Thakur ◽

S. K. Brar

Keyword(s):

Antibacterial Activity ◽

Micrococcus Luteus ◽

Alternative Therapy ◽

Bactericidal Effect ◽

Salmonella Typhi ◽

Gram Negative Bacteria ◽

Gram Positive ◽

Gram Negative ◽

Gram Positive Bacteria

In vitro antibacterial activity of methanol, ethanol, and ethyl acetate extracts of raw and processed honey was tested against Gram-positive bacteria (Staphylococcus aureus, Bacillus subtilis, Bacillus cereus, Enterococcus faecalis, and Micrococcus luteus) and Gram-negative bacteria (Escherichia coli, Pseudomonas aeruginosa, and Salmonella typhi). Both types of honey showed antibacterial activity against tested organisms with the zone of inhibition (ZOI) ranging from 6.94 to 37.94 mm, while E. coli, S. typhi, and P. aeruginosa showed that sensibility towards all the extracts with ZOI ranges between 13.09 to 37.94 mm. The methanol extract showed more potent activity than other organic extracts. Gram-negative bacteria were found to be more susceptible as compared to Gram-positive bacteria except E. faecalis. The broth microdilution assay gave minimum inhibitory concentrations (MIC) value of 625 μg/mL, while the minimum bactericidal concentration (MBC) ranges between 625 μg/mL 2500 μg/mL. The study showed that honey has antibacterial activity (bacteriostatic and bactericidal effect), similar to antibiotics, against test organisms and provides alternative therapy against certain bacteria.

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