scholarly journals Antibacterial Activity and Interaction Effects of Litsea Cubeba Fruit Essential Oil and Chitosan Against Food-Borne Bacteria  

2021 ◽  
Vol 31 (3) ◽  
pp. 1-6
Keyword(s):  
Antibacterial Activity ◽  
Essential Oil ◽  
Inhibitory Concentration ◽  
Synergistic Effects ◽  
Inhibition Zone ◽  
Food Preservation ◽  
Individual Treatment ◽  
Fractional Inhibitory Concentration ◽  
Litsea Cubeba ◽  
Food Borne

The aims of this study were to investigate the antibacterial activity and interaction effect of Litsea cubeba fruit essential oil (EO) and chitosan (CTS) against food-borne bacteria. The inhibition zone of EO, CTS and EO-CTS mixture against Escherichia coli ATCC 25922, Salmonella typhimurium ATCC 14028, Staphylococcus aureus ATCC 25923 and Bacillus cereus ATCC 13061 ranged from 39.0 - 57.3 mm; 11.7 - 15.5 mm and 29.7 - 39.3 mm, respectively. The minimum inhibitory concentration (MIC) of EO and CTS were 5.53 mg/mL and from 0.60 - 0.80 mg/mL, respectively. The synergistic effects were found when EO and CTS were used in combination with fractional inhibitory concentration values ranging from 0.62 - 0.67. The MIC of the EO and CTS combination was decreased from 6 to 8-fold and 2-fold compared to individual treatment by EO and CTS, respectively. The obtained results demonstrated the potential application of EO-CTS mixture in food preservation.

scholarly journals ANTIMICROBIAL ACTIVITIES AND INTERACTION EFFECTS OF VIETNAMESE LITSEA CUBEBA (LOUR.) PERS ESSENTIAL OIL AND ITS ENDOPHYTIC ACTINOBACTERIA

2018 ◽  
Vol 54 (4A) ◽  
pp. 234 ◽  
Author(s):  
Nguyen Hai Van
Keyword(s):  
Staphylococcus Aureus ◽  
Essential Oil ◽  
Pathogenic Bacteria ◽  
Inhibitory Concentration ◽  
Synergistic Effects ◽  
Antimicrobial Activities ◽  
Individual Treatment ◽  
Methicillin Resistant ◽  
Inhibition Effect ◽  
Litsea Cubeba

The aim of this study was to evaluate the antimicrobial activity of Litsea cubeba (Lour.) Pers (L. cubeba) essential oil and its endophytic actinobacterial crude extracts (EACE) against pathogenic bacteria in individual and in combination. Using the broth micro-dilution assay, the results indicated that both L. cubeba essential oil and its EACE showed inhibition effect against Aeromonas hydrophila ATCC 35654, Escherichia coli ATCC 25922, Staphylococcus aureus ATCC 25923, Bacillus cereus ATCC 13061, and drug resistant strains such as: Methicillin-resistant Staphylococcus epidermidis (MRSE) ATCC 35984 and Methicillin-resistant Staphylococcus aureus (MRSA) ATCC 33591. The minimal inhibitory concentration (MIC) of L. cubeba essential oil and its AECE were from 3.13 to 6.25 µl ml-1 and 50.0 to 333.3 µl ml-1 respectively. From the indices of fractional inhibitory concentration (FIC) of the combination of L. cubeba essential oil and its EACE, the synergistic effects were found against E. coli, S. aureus, B. cereus and MRSE. The combination treatment of L. cubeba essential oil and its EACE enhance the inhibition effect against food-borne bacteria 16 times comparing with individual treatment.

Antimicrobial Activity of Individual and Combined Essential Oils against Foodborne Pathogenic Bacteria

2016 ◽  
Vol 79 (2) ◽  
pp. 309-315 ◽  
Author(s):  
FATIMA REYES-JURADO ◽  
AURELIO LÓPEZ-MALO ◽  
ENRIQUE PALOU
Keyword(s):  
Essential Oil ◽  
Essential Oils ◽  
Pathogenic Bacteria ◽  
Inhibitory Concentration ◽  
Synergistic Effects ◽  
Gas Chromatography Mass Spectrometry ◽  
Thymus Vulgaris ◽  
Chemical Compositions ◽  
Fractional Inhibitory Concentration ◽  
Mustard Essential Oil

ABSTRACTThe antimicrobial activities of essential oils from Mexican oregano (Lippia berlandieri Schauer), mustard (Brassica nigra), and thyme (Thymus vulgaris) were evaluated alone and in binary combinations against Listeria monocytogenes, Staphylococcus aureus, or Salmonella Enteritidis. Chemical compositions of the essential oils were analyzed by gas chromatography–mass spectrometry. The MICs of the evaluated essential oils ranged from 0.05 to 0.50% (vol/vol). Mustard essential oil was the most effective, likely due to the presence of allyl isothiocyanate, identified as its major component. Furthermore, mustard essential oil exhibited synergistic effects when combined with either Mexican oregano or thyme essential oils (fractional inhibitory concentration indices of 0.75); an additive effect was obtained by combining thyme and Mexican oregano essential oils (fractional inhibitory concentration index = 1.00). These results suggest the potential of studied essential oil mixtures to inhibit microbial growth and preserve foods; however, their effect on sensory quality in selected foods compatible with their flavor needs to be assessed.

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

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.

scholarly journals Daya Hambat Krim Minyak Atsiri Herba Boborangan (Hyptis brevipes) sebagai antibakteri terhadap Staphylococcus aureus

2021 ◽  
Vol 7 (1) ◽  
pp. 31-38
Author(s):  
Arviani - Arviani ◽  
Dwi Larasati
Keyword(s):  
Staphylococcus Aureus ◽  
Antibacterial Activity ◽  
Essential Oil ◽  
Inhibitory Concentration ◽  
Inhibition Zone ◽  
Diffusion Method ◽  
Promising Candidate ◽  
Water Emulsion ◽  
Oil In Water ◽  
Oil In Water Emulsion

Boborongan (Hyptis brevipes) is empirically used in ethnomedicine containing of essential oil which it is applied to inhibit the growth of the Staphyllococcus aureus. Cream preparation along with oil in water emulsion is often applied due to easiness and compliance particulary for  cosmetic and aesthetic use. This study aimed to determine the minimum inhibitory concentration of cream based essential oil of Hyptis brevipes against Staphylococcus aureus. Essential oil from Hyptis brevipes was isolated using the water vapor distillation method. Cream based essential oil of Hyptis brevipes of 0.1%, 0.2%, and 0.4%, respectively. Antibacterial activity study was carried out using a well diffusion method. Antibacterial inhibition was obtained by measuring the clear zone on the medium. The results of the antibacterial inhibition test showed that the cream based Hyptis brevipes essential oil along with concentration of 0.1%, 0.2%, and 0.4% showed antibacterial activity with the diameter of inhibition zone are 5.3 mm; 5.1 mm; and 6 mm, respectively. Therefore, it prooved that the essential oil of Hyptis brevipes was a promising candidate for antibacterial substance

scholarly journals Chemical Composition andIn VitroAntibacterial Activity ofMentha spicataEssential Oil against Common Food-Borne Pathogenic Bacteria

2015 ◽  
Vol 2015 ◽  
pp. 1-5 ◽  
Author(s):  
Yasser Shahbazi
Keyword(s):  
Antibacterial Activity ◽  
Chemical Composition ◽  
Essential Oil ◽  
Pathogenic Bacteria ◽  
Inhibition Zone ◽  
Mentha Spicata ◽  
Common Food ◽  
Microdilution Method ◽  
Food Borne ◽  
Broth Microdilution Method

The aim of the present study was to investigate chemical composition and antibacterial activity of essential oil from the leaf ofMentha spicataplant against common food-borne pathogenic bacteria (Staphylococcus aureus, Bacillus subtilis, Bacillus cereus, Listeria monocytogenes, Salmonella typhimurium, andEscherichia coliO157:H7). Chemical composition of the essential oil was identified by gas chromatography coupled with mass spectrometer detector (GC-MS). The antibacterial activity of the essential oil was evaluated by broth microdilution method and agar disk diffusion assay. According to the result of GC-MS analysis, 18 components were identified, accounting for 99.89% of the whole essential oil. The main components were carvone (78.76%), limonene (11.50%),β-bourbonene (11.23%),cis-dihydrocarveol (1.43%),trans-caryophyllene (1.04%), menthone (1.01%), menthol (1%), and terpinen-4-ol (0.99). The essential oil exhibited moderate level of antibacterial activity against all test microorganisms. In general, Gram-positive bacteria were more susceptible toM. spicataessential oil than Gram-negative bacteria.L. monocytogeneswas the most sensitive of the microorganisms to the antibacterial activity ofM. spicataessential oil (inhibition zone = 22 mm and MIC and MBC = 2.5 µL/mL). Based on our results, the essential oil ofM. spicataplant collected from Kermanshah province, west of Iran, has a potential to be applied as antibacterial agent.

scholarly journals Synergistic activities of methanol leave extracts of Acalypha wilkesiana, Senna alata, Psidium guajava against selected resistant bacteria isolates

2021 ◽  
Vol 16 (2) ◽  
pp. 049-061
Author(s):  
Joy Ogugua Igwe ◽  
Ugochukwu Moses Okezie ◽  
Moses Nkechukwu Ikegbunam ◽  
Charles Okechukwu Esimone
Keyword(s):  
Antibacterial Activity ◽  
Inhibitory Concentration ◽  
Synergistic Effects ◽  
Severe Infection ◽  
Psidium Guajava ◽  
Prolonged Treatment ◽  
Resistant Bacteria ◽  
Methanol Extracts ◽  
Acalypha Wilkesiana ◽  
Senna Alata

Resistant strains of bacteria has over the years rendered conventional antibiotics ineffective. Consequently, this has resulted to severe infection, prolonged treatment, high cost of treatment and often times death. This study aimed to identify reliable alternative sources of bioactive agents with activity against resistant Staphylococcus aureus, Escherichia coli and Salmonella typhi. Methanol extracts of Acalypha wilkesiana (MEAW), Senna alata (MESA) and Psidium guajava (MEPG) were tested alone and in combination against three clinical isolates. Ciprofloxacin was used as the positive control drug. A combination of Microscopic, macroscopic and molecular protocols was used to identify the test isolates. The antibiotic profiles of the isolates E. coli (E1), S. aureus (S4) and S. typhi (St2) indicated MultiDrug-Resisitant status (MDR). All the extracts demonstrated antibacterial activity against the resistant isolates with zones of inhibition that ranged between 3.1 – 25 mm and minimum inhibitory concentration of 12.5 – 200 mg/ml. Amongst the extracts tested, MESA was found to be the most active extract while MEPG was the least active extract. The combination of the different methanol extracts demonstrated synergistic effects against the test organisms with a fractional inhibitory concentration that ranged between 0.06 – 0.8 mg/ml. The observed antibacterial activity may be linked to the presence of some bioactive components such as phenolic compounds and flavonoids present in the extracts. The results of this study suggest A. wilkesiana, S. alata and P. guajava may represent reliable sources of important bioactive compounds for new drug development.

scholarly journals Antibacterial activity ofLitsea cubebaessential oil and its mechanism againstBotrytis cinerea

RSC Advances ◽  
2019 ◽  
Vol 9 (50) ◽  
pp. 28987-28995 ◽  
Author(s):  
Liqun Wang ◽  
Wei Hu ◽  
Jiao Deng ◽  
Xin Liu ◽  
Jun Zhou ◽  
...  
Keyword(s):  
Antibacterial Activity ◽  
Essential Oil ◽  
Broad Spectrum ◽  
Litsea Cubeba ◽  
Bacteriostatic Agent

Litsea cubebaessential oil (LCEO) extracted from the fruit of theLitseatree is a broad-spectrum bacteriostatic agent that has been used to treat ailments for thousands of years in China.

scholarly journals Antimicrobial Activity of two Mentha Species Essential Oil and its Dependence on Different Origin and Chemical Diversity

2018 ◽  
Vol 13 (8) ◽  
pp. 1934578X1801300 ◽  
Author(s):  
Mária Pl'uchtová ◽  
Teresa Gervasi ◽  
Qada Benameur ◽  
Vito Pellizzeri ◽  
Daniela Grul'ová ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Antibacterial Activity ◽  
Essential Oil ◽  
Inhibition Zone ◽  
Chemical Diversity ◽  
Diffusion Method ◽  
Salmonella Spp ◽  
Disk Diffusion Method ◽  
Gram Positive Bacteria ◽  
Growth Inhibition Zone

Genus Mentha presents group of plants which are the most studied in family Lamiaceae. Aboveground parts are used for different purposes in pharmacy, food industry or confectionery. Most important is natural product extracted from leaves - essential oil (EO). The aim of presented experiment was to demonstrate different chemotype and compare antibacterial activity of two Mentha species EO. Plant samples were obtained from various environments – from Slovakia and from Italy. Dominant compounds were determined by GC/MS. The results showed high amount of menthol and menthone in tested Slovak peppermint EO. On the other hand, carvone and 1,8-cineole were determinate as dominant compounds in Italian spearmint EO. The antimicrobial activity of the EO was investigated by disc diffusion and broth micro dilution methods. EO was evaluated for their antibacterial activity against 7 microorganisms: Enterobacter cloacae, Salmonella spp., Klebsiella pneumoniae, Escherichia coli, Staphylococcus aureus, Streptococcus pyogenes. The determination results of antibacterial activity by agar disk diffusion method ranged from 7 to 14 mm of the growth inhibition zone. MIC of tested mint EO varied from 0.625 to 2.5 μg/mL. In addition, both EO showed relatively the same antibacterial activity against the selected Gram-negative bacteria. However, there is a variation in the antibacterial activity against Gram-positive bacteria.

scholarly journals Antibacterial Activity and Mechanism of Ginger Essential Oil against Escherichia coli and Staphylococcus aureus

Molecules ◽  
2020 ◽  
Vol 25 (17) ◽  
pp. 3955 ◽  
Author(s):  
Xin Wang ◽  
Yi Shen ◽  
Kiran Thakur ◽  
Jinzhi Han ◽  
Jian-Guo Zhang ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Antibacterial Activity ◽  
Essential Oil ◽  
Cell Membrane ◽  
Bacterial Cell ◽  
Tricarboxylic Acid Cycle ◽  
Inhibition Zone ◽  
Underlying Mechanism ◽  
Bacterial Suspension

Though essential oils exhibit antibacterial activity against food pathogens, their underlying mechanism is understudied. We extracted ginger essential oil (GEO) using supercritical CO2 and steam distillation. A chemical composition comparison by GC-MS showed that the main components of the extracted GEOs were zingiberene and α-curcumene. Their antibacterial activity and associated mechanism against Staphylococcus aureus and Escherichia coli were investigated. The diameter of inhibition zone (DIZ) of GEO against S. aureus was 17.1 mm, with a minimum inhibition concentration (MIC) of 1.0 mg/mL, and minimum bactericide concentration (MBC) of 2.0 mg/mL. For E. coli, the DIZ was 12.3 mm with MIC and MBC values of 2.0 mg/mL and 4.0 mg/mL, respectively. The SDS-PAGE analysis revealed that some of the electrophoretic bacterial cell proteins bands disappeared with the increase in GEO concentration. Consequently, the nucleic acids content of bacterial suspension was raised significantly and the metabolic activity of bacteria was markedly decreased. GEO could thus inhibit the expression of some genes linked to bacterial energy metabolism, tricarboxylic acid cycle, cell membrane-related proteins, and DNA metabolism. Our findings speculate the bactericidal effects of GEO primarily through disruption of the bacterial cell membrane indicating its suitability in food perseveration.

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