Synergistic effect of Carum copticum and Mentha piperita essential oils with ciprofloxacin, vancomycin, and gentamicin on Gram-negative and Gram-positive bacteria

Essential oils from aromatic plants of Ledum palustre L. and Mentha piperita L. were extracted using steam distillation and the antimicrobial effects were evaluated alone and in combinations against food-borne pathogens of Gram-positive and Gram-negative bacteria and food related-yeasts (Bacillus subtilis, Escherichia coli, Saccharomyces cerevisiae, Schizosaccharomyce spombe, and Geotrichum candidum). Essential oils from two aromatic plants used in this study showed the antimicrobial activity against bacteria and yeast, which was found to be concentration dependent. The effects of Ledum palustre L. and Mentha piperita L. plants essential oils against yeast and Gram-negative bacteria at concentrations of 0.5 ul/ml and 0.25 ul/ml extended lag phase or adaptation phase by 48 hours, respectively. Gram-positive bacteria were found to be susceptible to the studied two plants essential oils. When the effects of antimicrobial activity of two essential oils were tested in combination against bacteria and yeast in vitro, the MIC value was in the range of 0.125-0.5 ul/ml and showed synergistic activity against E.coli and additive values against B.subtilis and S.cerevisiae.

Download Full-text

Antimicrobial Activity of Some Egyptian Spice Essential Oils

Journal of Food Protection ◽

10.4315/0362-028x-52.9.665 ◽

1989 ◽

Vol 52 (9) ◽

pp. 665-667 ◽

Cited By ~ 288

Author(s):

R. S. FARAG ◽

Z. Y. DAW ◽

F. M. HEWEDI ◽

G. S. A. EL-BAROTY

Keyword(s):

Antimicrobial Activity ◽

Essential Oils ◽

Microbial Growth ◽

Inhibitory Effect ◽

Diffusion Method ◽

Gram Positive ◽

Filter Paper Disc ◽

Gram Negative ◽

Gram Positive Bacteria ◽

Chemical Structures

Six spice essential oils (sage, rosemary, caraway, cumin, clove, and thyme) and their basic ingredients were tested for their inhibitory effect against 3 strains of Gram-negative bacteria, 4 strains of Gram-positive bacteria, one acid fast bacterium, and one yeast. Preliminary screening of antimicrobial activity of the essential oils was done using the filter paper disc agar diffusion method. The minimum inhibitory concentration for each essential oil against various micro-organisms was also measured. Very low concentrations (0.25 – 12 mg/ml) of the various essential oils were sufficient to prevent microbial growth. The data show that Gram-positive bacteria were more sensitive to the antimicrobial compounds in spices than Gram-negative. The inhibition zones of different microbial growth produced by various essential oils were similar to those produced by their basic compounds. Thyme and cumin oils possessed very strong antimicrobial activity compared with the other essential oils. There was a relationship between the chemical structures of the most abundant compounds in the essential oils under investigation and the antimicrobial activity.

Download Full-text

Inhibitory effect of some spice essential oils on growth of some gram‐negative and gram‐positive bacteria and a yeast

Journal of Food Processing and Preservation ◽

10.1111/jfpp.15264 ◽

2021 ◽

Author(s):

Mustafa Onur Aladağ ◽

Mehmet Musa Özcan ◽

Seyma Ergin

Keyword(s):

Essential Oils ◽

Inhibitory Effect ◽

Gram Positive ◽

Gram Negative ◽

Gram Positive Bacteria

Download Full-text

Novel Chitosan Polymer Design, Synthesis Using Mentha piperita of ZnO NPs as a Catalyst: Antibacterial Evaluation against Gram-Negative Multidrug-Resistant Pathogens

Journal of Nanomaterials ◽

10.1155/2021/8804837 ◽

2021 ◽

Vol 2021 ◽

pp. 1-11

Author(s):

Ponnusamy Packialakshmi ◽

Perumal Gobinath ◽

Daoud Ali ◽

Saud Alarifi ◽

Balasubramani Ravindran ◽

...

Keyword(s):

Multidrug Resistant ◽

High Yield ◽

Mentha Piperita ◽

Resonance Spectroscopy ◽

Gram Negative Bacteria ◽

Zno Nps ◽

Gram Positive ◽

Gram Negative ◽

Chitosan Derivatives ◽

Gram Positive Bacteria

The goal of this research is to create a novel Schiff base of chitosan polymer derivatives 1a-1j. Nanotechnology is a promising field since it avoids the usage of hazardous chemicals while also saving time. Using the leaf extract of the pharmacologically valuable herb Mentha piperita, we described a green synthesis of ZnO NPs. Zinc oxide ions may be easily reduced into ZnO NPs using a Mentha piperita extract. ZnO NPs were employed as a phytocatalyst in this investigation to make chitosan derivatives. The synthetic procedure is straightforward, with a short reaction time and a high yield. Our newly synthesized compounds have been characterized by FTIR and nuclear magnetic resonance spectroscopy (1H NMR and 13C NMR), and morphology analysis was observed by XRD, SEM, and TEM. In addition, the antibacterial activity was also evaluated against gram-positive bacteria and gram-negative bacteria. Compound 1b is extremely active against gram-negative bacteria (4.0 μg/mL, E. coli), and compound 1h is highly active against gram-positive bacteria (6.0 μg/mL, S. aureus) compared with standard erythromycin and other chitosan derivatives. As a result, compounds 1b and 1h could be a high crucial molecule in the development of antibacterial drugs.

Download Full-text

In Vitro Anti-Microbial Activity of Essential Oils and other Extracts from Salvia officinalis against Some Bacteria

10.20944/preprints201904.0012.v1 ◽

2019 ◽

Author(s):

Amna Yousif Mohamed ◽

Ahmed Ali Mustafa

Keyword(s):

Antibacterial Activity ◽

Essential Oils ◽

Salvia Officinalis ◽

Diffusion Test ◽

Hexane Extraction ◽

Gram Positive ◽

Gram Negative ◽

Gram Positive Bacteria ◽

Agar Disc

This study aimed to screen the antibacterial activity of essential oils from different parts (leave and stem) of Salvia officinalis against some Gram positive and Gram negative bacteria using agar disc diffusion test, then the extracts were prepared by hydro distillation to extract the essential oils. Maceration and hexane extraction by Soxhlet were used to obtain crude extracts from the leave and stem. Essential oils from the leaves and the ethyl acetate extract of the leaves showed higher antimicrobial activity, while hexane extract of leaves and stems showed moderate antibacterial activity. In contrast the essential oil from the stems showed very low antibacterial activity. It was observed that the results gram positive bacteria (staphylococcus aureus) was more sensitive than Gram negative (Echerichia coli).

Download Full-text

Antibacterial Activity and Chemical Composition of Red Peacock Flower (Caesalpinia pulcherrima L.) Leaf Essential Oil

Jurnal Kimia Sains dan Aplikasi ◽

10.14710/jksa.22.6.269-274 ◽

2019 ◽

Vol 22 (6) ◽

pp. 269-274

Author(s):

Novena Risnalani Rintank Constani ◽

Hartati Soetjipto ◽

Sri Hartini

Keyword(s):

Antibacterial Activity ◽

Essential Oil ◽

Essential Oils ◽

Inhibition Zone ◽

Diffusion Method ◽

Gram Positive ◽

Gram Negative ◽

E Coli ◽

Gram Positive Bacteria ◽

Leaf Essential Oil

Peacock flower (Caesalpinia pulcherrima L.) leaves contain essential oils which can be used as an ingredient in cosmetics, perfume, aromatherapy, medicine, and supplements. The study was conducted to obtain essential oils from peacock flower leaves and determine the antibacterial activity against gram-positive bacteria (Bacillus subtilis and Staphylococcus aureus) and gram-negative (Escherichia coli and Pseudomonas aeruginosa). Antibacterial activity test was carried out by the agar diffusion method, using paper discs. Measurements were made for the inhibition zone diameter (IZD) that appeared, while the essential oil component was analyzed using GC-MS. The results showed that the peacock flower leaves (C. pulcherrima) had a moderate to strong antibacterial effect at a concentration of 7.5%-20% against gram-positive bacteria (B. subtilis and S. aureus) and gram-negative bacteria (E. coli and P. aeruginosa). Gram-negative E. coli bacteria are relatively more sensitive to peacock flower leaf essential oil compared to other test bacteria. Peacock flower (C. pulcherrima) leaf essential oil is composed of 7 main components namely β-Cubebene 33.87%; Caryophyllene 23.00%; γ-Elemene 13.18%; α-Pinene 10.96%; Cadina-1(10),4-diene 10.20%; Copaene; 7.09%; β-Pinene 1.70%.

Download Full-text

Antimicrobial Activity of the Essential Oils of Thymus vulgaris L. Measured Using a Bioimpedometric Method

Journal of Food Protection ◽

10.4315/0362-028x-62.9.1017 ◽

1999 ◽

Vol 62 (9) ◽

pp. 1017-1023 ◽

Cited By ~ 158

Author(s):

MARILENA MARINO ◽

CARLA BERSANI ◽

GIUSEPPE COMI

Keyword(s):

Antibacterial Activity ◽

Essential Oils ◽

Direct Contact ◽

Inhibitory Effect ◽

Thymus Vulgaris ◽

Gram Negative Bacteria ◽

Inhibitory Effects ◽

Gram Positive ◽

Gram Negative ◽

Gram Positive Bacteria

The essential oils obtained from Thymus vulgaris L. harvested at four ontogenetic stages were evaluated for their biological activity and chemical composition. The thyme essential oils were tested for their inhibitory effects against nine strains of gram-negative bacteria and six strains of gram-positive bacteria. The bioimpedance method was chosen for studying the antibacterial activity of the essential oils and the parameter chosen for defining and quantifying the antibacterial activity of the essential oils was the detection time. The plate counting technique was used to study the inhibitory effect by direct contact. All the thyme essential oils examined had a significant bacteriostatic activity against the microorganisms tested. This activity was more marked against the gram-positive bacteria. The oil from thyme in full flower was the most effective at stopping the growth of the microbial species examined. The oils tested were also shown to have good antibacterial activity by direct contact, which appeared to be more marked against the gram-negative bacteria. Only a few of the species were capable of recovering at least 50% of their metabolic function after contact with the inhibitor, while most of the strains were shown to have been inactivated almost completely. Escherichia coli O157:H7 was the most sensitive species, given that after contact with even the lowest concentration of oil cells could not be recovered.

Download Full-text

Chemical Compositions and Antimicrobial Activity of the Essential Oils of Hornstedtia havilandii (Zingiberaceae)

Natural Product Communications ◽

10.1177/1934578x1400900133 ◽

2014 ◽

Vol 9 (1) ◽

pp. 1934578X1400900 ◽

Cited By ~ 4

Author(s):

Siti Ernieyanti Hashim ◽

Hasnah Mohd Sirat ◽

Khong Heng Yen

Keyword(s):

Antimicrobial Activity ◽

Essential Oils ◽

Chemical Compositions ◽

Gram Negative Bacteria ◽

Gram Positive ◽

Gram Negative ◽

Gram Positive Bacteria ◽

Germacrene D ◽

Weak Activity ◽

Main Components

The chemical compositions and antimicrobial activity of the fresh rhizome and flower oils of Hornstedtia havilandii were studied. The components present were analyzed using GC and GC-MS. A total of forty-eight constituents were successfully identified from the flower and rhizome oils, representing 93.4% and 89.6%, respectively. The most abundant components of the flower oil were β-pinene, (19.5%), β-elemene, (10.0%), β-cubebene, (6.2%), α-pinene, (5.6%), γ-cadinene, (4.3%) and germacrene D, (3.3%), while α-copaene, (10.2%), β-selinene, (8.4%), β-elemene, (7.0%), γ-cadinene, (6.9%), β-cubebene, (5.3%) and germacrene D, (5.3%) were found as the main components of the rhizome oil. The essential oils were tested for antimicrobial activity against Gram-positive bacteria, Gram-negative bacteria and yeasts. Both oils showed activity against the Gram-positive bacterium, Staphylococcus aureus, with moderate MIC values of 112.5 μg/mL, however, for Gram-negative bacteria, the flower oil showed weak antimicrobial activity with a MIC value of 225 μg/mL. Only very weak activity was shown against the yeasts Candida albicans and C. glabrata, with MIC values of 900–1800 μg/mL.

Download Full-text

Differential Antimicrobial Effect of Essential Oils and Their Main Components: Insights Based on the Cell Membrane and External Structure

Membranes ◽

10.3390/membranes11060405 ◽

2021 ◽

Vol 11 (6) ◽

pp. 405

Author(s):

Sergio Andrade-Ochoa ◽

Karla Fabiola Chacón-Vargas ◽

Luvia Enid Sánchez-Torres ◽

Blanca Estela Rivera-Chavira ◽

Benjamín Nogueda-Torres ◽

...

Keyword(s):

Biological Activity ◽

Essential Oil ◽

Essential Oils ◽

Chemical Structure ◽

Inhibitory Concentration ◽

Gram Positive ◽

Gram Negative ◽

Gram Positive Bacteria ◽

Microbial Group ◽

Microbial Groups

The biological activity of essential oils and their major components is well documented. Essential oils such as oregano and cinnamon are known for their effect against bacteria, fungi, and even viruses. The mechanism of action is proposed to be related to membrane and external cell structures, including cell walls. This study aimed to evaluate the biological activity of seven essential oils and eight of their major components against Gram-negative and Gram-positive bacteria, filamentous fungi, and protozoans. The antimicrobial activity was evaluated by determination of the Minimal Inhibitory Concentration for Bacillus cereus, Staphylococcus aureus, Listeria monocytogenes, Escherichia coli, Salmonella Typhimurium, Shigella sonnei, Aspergillus niger, Aspergillus ochraceus, Alternaria alternata, and Fusarium oxysporium, the half-maximal inhibitory concentration (IC50) for Trypanosoma cruzi and Leishmania mexicana, and the median lethal dose (LD50) for Giardia lamblia. Results showed that oregano essential oil showed the best antibacterial activity (66–100 µg/mL), while cinnamon essential oil had the best fungicidal activity (66–116 µg/mL), and both showed excellent antiprotozoal activity (22–108 µg/mL). Regarding the major components, thymol and carvacrol were also good antimicrobials (23–200 µg/mL), and cinnamaldehyde was an antifungal compound (41–75 µg/mL). The major components were grouped according to their chemical structure as phenylpropanoids, terpenoids, and terpinenes. The statistical analysis of the grouped data demonstrated that protozoans were more susceptible to the essential oils, followed by fungi, Gram-positive bacteria, and Gram-negative bacteria. The analysis for the major components showed that the most resistant microbial group was fungi, which was followed by bacteria, and protozoans were also more susceptible. Principal Component Analysis for the essential oils demonstrated the relationship between the biological activity and the microbial group tested, with the first three components explaining 94.3% of the data variability. The chemical structure of the major components was also related to the biological activity presented against the microbial groups tested, where the three first principal components accounted for 91.9% of the variability. The external structures and the characteristics of the cell membranes in the different microbial groups are determinant for their susceptibility to essential oils and their major components

Download Full-text

Microanatomy of the Periplasm of Bacillus Licheniformis

Proceedings, annual meeting, Electron Microscopy Society of America ◽

10.1017/s0424820100065365 ◽

1971 ◽

Vol 29 ◽

pp. 262-263

Author(s):

B.K. Ghosh

Keyword(s):

Cell Wall ◽

Plasma Membrane ◽

Bacillus Licheniformis ◽

External Environment ◽

Permeability Barrier ◽

Periplasmic Space ◽

Modified Technique ◽

Gram Positive ◽

Gram Negative ◽

Gram Positive Bacteria

Periplasm of bacteria is the space outside the permeability barrier of plasma membrane but enclosed by the cell wall. The contents of this special milieu exterior could be regulated by the plasma membrane from the internal, and by the cell wall from the external environment of the cell. Unlike the gram-negative organism, the presence of this space in gram-positive bacteria is still controversial because it cannot be clearly demonstrated. We have shown the importance of some periplasmic bodies in the secretion of penicillinase from Bacillus licheniformis.In negatively stained specimens prepared by a modified technique (Figs. 1 and 2), periplasmic space (PS) contained two kinds of structures: (i) fibrils (F, 100 Å) running perpendicular to the cell wall from the protoplast and (ii) an array of vesicles of various sizes (V), which seem to have evaginated from the protoplast.

Download Full-text