Antibacterial activity of nisin, oregano essential oil, EDTA, and their combination against Salmonella Enteritidis for application in mayonnaise

The present study aims to evaluate the antibacterial properties of natural products according to a pharmacodynamic approach in order to propose them as alternatives to synthetic products. Two essential oils (Cinnamomum cassia and Origanum compactum) were the subject of the chemical and biological study. First, we evaluated the sensitivity of the strains of avian Salmonella to the main antibiotics used and then to the chromatographic analysis of the composition of the two essential oils (EO); finally, we proceeded to the in vitro evaluation of the antibacterial activities of these EO (alone and in combination with antibiotics). The results obtained showed that carvacrol (35.2%), followed by γ-terpinene (20.1%), was the main constituent of the essential oil of O. compactum while cinnamaldehyde (69.1%) represents the major component of the essential oil of C. cassia. The antibioresistance profile of the Salmonella tested showed resistance to ampicillin (35%) and oxytetracycline (41.3%). Active products extracted from the essential oils studied showed antibacterial activity against Salmonella strains. C. cassia products were shown to be more active for Salmonella enteritidis (average inhibition diameter: 16.3 mm) and for Salmonella gallinarum (average inhibition diameter: 27.7 mm). The best synergistic activity with antibiotics has been obtained with the essential oil of C. cassia and its active product cinnamaldehyde. The minimum inhibitory concentration (MIC) of cinnamaldehyde is the lowest (0.05%). The results prove the presence of an antibacterial activity and a synergistic effect of two essential oils studied with the main antibiotics.

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Chemical composition and antibacterial activity of essential oils against pathogens often related to cattle endometritis

The Journal of Infection in Developing Countries ◽

10.3855/jidc.12076 ◽

2020 ◽

Vol 14 (02) ◽

pp. 177-183 ◽

Cited By ~ 1

Author(s):

Renan Braga Paiano ◽

Jeannine Bonilla ◽

Ricardo Luiz Moro de Sousa ◽

Andrea Micke Moreno ◽

Pietro Sampaio Baruselli

Keyword(s):

Antibacterial Activity ◽

Chemical Composition ◽

Essential Oil ◽

Essential Oils ◽

Fusobacterium Necrophorum ◽

Farm Animals ◽

Diffusion Method ◽

Economic Losses ◽

Disc Diffusion ◽

Oregano Essential Oil

Introduction: Endometritis is a condition marked by inflammation of the endometrium that affects dairy cows from 21 days after parturition, causing damage to herd fertility and economic losses on farms. The use of active compounds obtained from plant sources has gained importance as disease treatment agents in farm animals due to the high resistance rates currently observed against traditional antibiotics commonly used. The study was carried out to examine the chemical composition and to investigate the antibacterial activity of rosemary, cinnamon, cloves, eucalyptus, lemon, oregano and thyme essential oils against the reference strain of Escherichia coli (ATCC 25922), Fusobacterium necrophorum (ATCC 25286), Trueperella pyogenes (ATCC 19411) and Staphylococcus aureus (ATCC 29213), considered as typical bacteria causing endometritis. Methodology: The chemical composition of the seven essential oils were analyzed by GC-MS and their antibacterial activity was evaluated by the disc diffusion method. Results: Thirty-six components were identified in total using GC-MS analyzes. The main compounds were cinnamaldehyde (86.5% for cinnamon essential oil), eugenol (85.7% for clove essential oil), 1,8-cineol (80% for eucalyptus and 47.8% rosemary essential oils), limonene (65.5% for lemon essential oil), carvacrol (72.1% for oregano essential oil) and thymol (48.8% for thyme essential oil). The disc diffusion assay revealed that cinnamon, clove, oregano, and thyme essential oils showed the best results compared to the other three essential oils, showing the largest zone of inhibition against all bacteria evaluated. Conclusions: These findings indicated that essential oils are a potential agent to be used as an alternative for bovine endometritis treatment.

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Antibacterial Activity of Biocellulose with Oregano Essential Oil against Cronobacter Strains

Polymers ◽

10.3390/polym12081647 ◽

2020 ◽

Vol 12 (8) ◽

pp. 1647

Author(s):

Gulden Nagmetova ◽

Anna Berthold-Pluta ◽

Monika Garbowska ◽

Askar Kurmanbayev ◽

Lidia Stasiak-Różańska

Keyword(s):

Antibacterial Activity ◽

Essential Oil ◽

Bacterial Cellulose ◽

Food Packaging ◽

Antimicrobial Agents ◽

Control Sample ◽

Inhibition Zone ◽

Diffusion Method ◽

Final Thickness ◽

Oregano Essential Oil

Biocellulose, named “the biomaterial of the future”, is a natural and ecologically friendly polymer, produced by selected acetic acid bacteria strains. Biocellulose impregnated with antimicrobial agents can be used as a novel, safe, and biodegradable food packaging material, helping extend the shelf life of some products and may also have the chance to replace typical plastic packaging, which is a big environmental problem these days. This study aimed to evaluate if cellulose impregned with natural oregano essential oil could show antibacterial activity against Cronobacter strains, which can occur in food, causing diseases and food poisoning. Bacterial cellulose was obtained from two acetic bacteria strains, Gluconacetobacter hansenii ATCC 23769 and Komagataeibacter sp. GH1. Antibacterial activity was studied by the disc-diffusion method against chosen Cronobacter strains, isolated from the plant matrix. Oregano essential oil has been shown to penetrate into the structure of bacterial cellulose, and after applying cellulose to the solid medium, it showed the ability to migrate. Biopolymer from the strain K. sp. GH1 was able to better absorb and retain essential oregano oil (OEO) compared to bacterial cellulose (BC) produced by the G. hansenii ATCC 23769. Bacterial cellulose with oregano essential oil from strain Komagataeibacter GH1 showed generally greater inhibitory properties for the growth of tested strains than its equivalent obtained from G. hansenii. This was probably due to the arrangement of the polymer fibers and its final thickness. The largest zone of inhibition of strain growth was observed in relation to C. condimenti s37 (32.75 mm ± 2.8). At the same time, the control sample using filter paper showed an inhibition zone of 36.0 mm ± 0.7. A similar inhibition zone (28.33 mm ± 2.6) was observed for the C. malonaticus lv31 strain, while the zone in the control sample was 27.1 mm ± 0.7. Based on this study, it was concluded that bacterial cellulose impregnated with oregano essential oil has strong and moderate antimicrobial activity against all presented strains of the genus Cronobacter isolated from plant matrix. Obtained results give a strong impulse to use this biopolymer as ecological food packaging in the near future.

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Essential Oil and Ethanol Extract of Oregano (Origanum vulgare L.) from Armenian Flora as a Natural Source of Terpenes, Flavonoids and other Phytochemicals with Antiradical, Antioxidant, Metal Chelating, Tyrosinase Inhibitory and Antibacterial Activity

Current Pharmaceutical Design ◽

10.2174/1381612825666190702095612 ◽

2019 ◽

Vol 25 (16) ◽

pp. 1809-1816 ◽

Cited By ~ 9

Author(s):

Armenuhi Moghrovyan ◽

Naira Sahakyan ◽

Anush Babayan ◽

Naira Chichoyan ◽

Margarit Petrosyan ◽

...

Keyword(s):

Antibacterial Activity ◽

Essential Oil ◽

Antibacterial Properties ◽

Ethanol Extract ◽

Natural Source ◽

Origanum Vulgare ◽

Oregano Essential Oil ◽

E Coli ◽

Metal Chelating

Background: Origanum vulgare is used in Armenian cuisine as well as in folk medicine. The aim of this investigation was to determine the peculiarities of the chemical composition of Armenian flora’s oregano essential oil (EO) and ethanol extract (EE) and to characterize mainly antioxidant and antibacterial properties in vitro. Methods: EO of plant aerial parts was extracted by the hydro-distillation method, and the composition was analyzed by gas-chromatography (GC). EE was prepared using ethanol as a solvent. Antioxidant, antibacterial and other biological activity of EO and EE was determined using appropriate methods. Results: The terpenes were found to be the greatest part of oregano EO (β-caryophyllene epoxide - 13.3 %; β- caryophyllene -8.2 %; ο-cymene - 5.2 %). The flavonoid content of EE was 3.9±0.7 mg g-1 catechin equivalents. Antiradical activities of EO and EE expressed with half-maximum inhibitory concentrations were 1057 µg mL-1 and 19.97 µg mL-1. The antioxidant index in the case of using extract (1000 µg mL-1) was 77.3±1.5 %. The metal chelating activity of EE was 74.5±0.2 %. The tyrosinase inhibitory activities of EO, EE and arbutin were 26.5±0.3 %, 6.5±0.2 % and 50±0.1 %, respectively. Both EO and EE of oregano were able to suppress the growth of testmicroorganisms including clinical pathogen isolates, but have moderate antimicrobial activity. EO antibacterial activity against ampicillin-resistant Escherichia coli was similar to the activity against non-resistant strain. EE was not active against ampicillin-resistant E. coli in contrast to non-resistant one. Conclusion: The results indicate high antioxidant and moderate antibacterial as well as high antiradical, metal chelating, tyrosinase inhibitory activity of oregano EO and EE, which can be used as a natural source of terpenes, flavonoids and other phytochemicals in medicine, pharmaceutics, cosmetics and food industry. EO has antibacterial activity also against ampicillin-resistant E. coli.

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Antibacterial potential of the essential oil from Sideritis montana L. (Lamiaceae)

Hemijska industrija ◽

10.2298/hemind111003001m ◽

2012 ◽

Vol 66 (4) ◽

pp. 541-545 ◽

Cited By ~ 4

Author(s):

Dragoljub Miladinovic ◽

Budimir Ilic ◽

Tatjana Mihajilov-Krstev ◽

Nikola Nikolic ◽

Violeta Milosavljevic

Keyword(s):

Gas Chromatography ◽

Antibacterial Activity ◽

Essential Oil ◽

Salmonella Enteritidis ◽

Culture Collection ◽

Gas Chromatography Mass Spectrometry ◽

Microdilution Method ◽

Aerial Parts ◽

Broth Microdilution Method ◽

Antibacterial Potential

The antibacterial potential of essential oil from Serbian Sideritis montana L. (Lamiaceae) on different bacteria was investigated. The essential oil was obtained from air dried aerial parts of the plant with 0.03% (w/w) yield by hydrodistillation for 4 h using a Clevenger-type apparatus. The essential oil analyses were performed simultaneously by gas chromatography (GC) and gas chromatography-mass spectrometry (GC-MS) systems. Dominant compounds class is sesquiterpene hydrocarbons. The main constituents of oil were germacrene D (37,9%) and trans-geraniol (26,1%). The antibacterial activity of the essential oil was tested towards 4 different bacteria, laboratory control strain obtained from the American Type Culture Collection (ATCC). Gram negative bacteria were represented by Escherichia coli ATCC 13706, Pseudomonas aeruginosa ATCC 27853, Salmonella enteritidis ATCC 13076 while researched Gram positive strain was Staphylococcus aureus ATCC 29213. Broth microdilution method was used to determine the minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC). Essential oil has been found to have antibacterial activity against all tested bacteria, with a MIC values ranging from 0.03 to 0.06 ?l/ml and MBC values from 0.06 to 0.12 ?l/ml. Reference antibiotic tetracycline was active in concentrations between 0.025 to 0.1 ?g/ml. Essential oil from Serbian S. montana has high antibacterial potential which should be studied further.

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Chemical composition of hyssop cv. 'Domaći ljubičasti' essential oil and its antimicrobial activity

Ratarstvo i povrtarstvo ◽

10.5937/ratpov58-31751 ◽

2021 ◽

Vol 58 (1) ◽

pp. 23-30

Author(s):

Milica Aćimović ◽

Ana Varga ◽

Mirjana Cvetković ◽

Pezo Lato ◽

Biljana Lončar ◽

...

Keyword(s):

Antimicrobial Activity ◽

Antibacterial Activity ◽

Chemical Composition ◽

Essential Oil ◽

Salmonella Enteritidis ◽

Meat Products ◽

Food Preservation ◽

Listeria Ivanovii ◽

Perennial Shrub ◽

Proteus Hauseri

Hyssop (Hyssopus officinalis L., Lamiaceae) is a perennial shrub or subshrub violet-blue flowers in verticillasters and spicy taste with a pungent flavour. Besides being used as a culinary herb for flavouring and food preservation, this plant is also an ornamental, bee attracting plant and a traditional remedy for respiratory diseases and digestive disturbances. Hyssop is an essential oil-bearing plant, and its essential oil (Hyssopi aetheroleum) is used in the pharmaceutical, perfume and cosmetics industries as well as in aromatherapy. The objective of this study was to determine the chemical composition of essential oil of hyssop CV. "Domaći ljubičasti", grown in Serbia, and investigate its antimicrobial activity against 16 bacteria, mainly pathogens in the food industry. A total of 61 compounds were detected in the hyssop essential oil. The bicyclic monoterpene ketones CIS-pinocamphone (43.8%) and trans-pinocamphone (18.3%) were the most abundant, comprising 62.1%, followed by b-pinene (6.3%) and pinocarvone (6.1%). Hyssop essential oil expressed antibacterial activity against: Staphylococcus aureus, Escherichia coli, Bacillus cereus, Proteus hauseri, Listeria monocytogenes, Rhodococcus equi, Listeria ivanovii, Salmonella Enteritidis, Enterococcus faecalis, Listeria innocua and Bacillus spizizenii. Hyssop essential oil did not express antibacterial activity against Pseudomonas aeruginosa, Salmonella Typhimurium, Klebsiella aerogenes and Staphylococcus epidermidis. Results of this study show that hyssop essential oil has potential for using as natural supplement for control of foodborne diseases of microbiological origin, as well as flavor compositions (herbaceous, camphor-like odour with warm and spicy undernotes), especially for meat products, sauces, soups and seasonings.

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