scholarly journals RNA-seq analysis of antibacterial mechanism of Cinnamomum camphora essential oil against Escherichia coli

PeerJ ◽  
2021 ◽  
Vol 9 ◽  
pp. e11081
Author(s):  
Yutian Yu ◽  
Jie Dong ◽  
Yanlu Wang ◽  
Xi Gong
Keyword(s):  
Escherichia Coli ◽  
Essential Oil ◽  
Essential Oils ◽  
Gene Expression Regulation ◽  
Dry Weight ◽  
Cinnamomum Camphora ◽  
Antibacterial Mechanism ◽  
Rna Seq ◽  
E Coli ◽  
Inhibitory Efficiency

Background Transcriptome analysis plays a central role in elucidating the complexity of gene expression regulation in Escherichia coli. In recent years, the overuse of antibiotics has led to an increase in antimicrobial resistance, which greatly reduces the efficacy of antibacterial drugs and affects people’s health. Therefore, several researchers are focused on finding other materials, which could replace or supplement antibiotic treatment. Methods E. coli was treated with water, acetone and Cinnamomum camphora essential oils, respectively. The antibacterial activity was assessed using the minimum inhibitory concentration (MIC), the minimum bactericidal concentration (MBC), the dry weight and the wet weight of the cells. To explore the antibacterial mechanism of the oil, the RNA-Seq analysis was adopted under three different treatments. Finally, the expression of related genes was verified by Quantitative PCR. Results In this study, we showed that the C. Camphora essential oil exerted a strong antibacterial effect. Our results showed that the inhibitory efficiency increased with increasing of the concentration of essential oil. RNA-seq analysis indicated that the essential oil inhibited the growth of E. coli by inhibiting the metabolism, chemotaxis, and adhesion, meanwhile, life activities were maintained by enhancing E. coli resistance reactions. These results are contributed to uncover the antimicrobial mechanisms of essential oils against E. coli, and the C. Camphora essential oil could be applied as an antibacterial agent to replace or ally with antibiotic.

scholarly journals Essential Oils from Indigenous Iranian Plants: A Natural Weapon vs. Multidrug-Resistant Escherichia coli

2022 ◽  
Vol 10 (1) ◽  
pp. 109
Author(s):  
Mohammadreza Pajohi Alamoti ◽  
Behnaz Bazargani-Gilani ◽  
Razzagh Mahmoudi ◽  
Anna Reale ◽  
Babak Pakbin ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Essential Oil ◽  
Essential Oils ◽  
Antimicrobial Properties ◽  
Multidrug Resistant ◽  
Zataria Multiflora ◽  
Cuminum Cyminum ◽  
Plant Essential Oils ◽  
E Coli ◽  
Mentha Longifolia

Aim of this study was to investigate the antimicrobial properties of herbal plant essential oils (EOs) from selected Iranian plant species such as Ferulago angulata, Zataria multiflora, Cuminum cyminum, and Mentha longifolia against antibiotic-resistant Escherichia coli (E. coli) strains. For this purpose, the Escherichia coli strains, isolated from raw cow’s milk and local dairy products (yogurt, cream, whey, cheese, and confectionery products) collected from different areas of Hamedan province, Iran, were investigated for their resistance to antibiotics (i.e., streptomycin, tetracycline, gentamicin, chloramphenicol, ciprofloxacin, and cefixime). Thus, the E. coli strains were tested for their susceptibility to the above-mentioned essential oils. Regarding antibiotics, the E. coli strains were highly sensitive to ciprofloxacin. In relation to essential oils, the most effective antibacterial activity was observed with Zataria multiflora; also, the bacteria were semi-sensitive to Cuminum cyminum and Mentha longifolia essential oils. All strains were resistant to Ferulago angulata essential oil. According to the results, the essential oil of Zataria multiflora can be considered as a practical and alternative antibacterial strategy to inhibit the growth of multidrug-resistant E. coli of dairy origin.

scholarly journals Chemical Composition and Antibacterial Activities of Eight Plant Essential Oils from Morocco against Escherichia coli Strains Isolated from Different Turkey Organs

2021 ◽  
Vol 2021 ◽  
pp. 1-9
Author(s):  
Hassna Jaber ◽  
Asmaa Oubihi ◽  
Imane Ouryemchi ◽  
Rachid Boulamtat ◽  
Ali Oubayoucef ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Gas Chromatography ◽  
Antibacterial Activity ◽  
Chemical Composition ◽  
Essential Oil ◽  
Essential Oils ◽  
Mass Spectroscopy ◽  
Plant Essential Oils ◽  
E Coli ◽  
Gas Chromatography Mass Spectroscopy

The aim of the present study was to determine the chemical composition of eight plant essential oils and evaluate their antibacterial activity against Escherichia coli strains isolated from different turkey organs. The essential oils were extracted by hydrodistillation and analyzed using gas chromatography-mass spectroscopy. All essential oil yielded high in a range between 2.2 and 3.12%. Gas chromatography-mass spectroscopy (GC-MS) revealed that the major constituents of Thymus vulgaris, Ocimum basilicum, Artemisia herba-alba, and Syzygium aromaticum oils were thymol (41.39%), linalool (37.16%), camphor (63.69%), and eugenol (80.83%), respectively. Results of the E. coli sensitivity evaluated by the standard antimicrobial sensitivity method varied depending on the organ of isolation. Similarly, the essential oils antimicrobial activity determined by the disc diffusion method varied all along within the organs of isolation. T. vulgaris essential oil showed the highest effective antibacterial activity against E. coli isolated from the throat with an inhibition zone diameter value of up to 23.33 mm. However, all the essential oils showed antibacterial activity and the MIC and MBC values were in the range of 1/3000 to 1/100 (v/v) and the ratios MBC/MIC were equal to 1. In conclusion, this study showed that the essential oils could be promising alternatives to overcome E. coli multiresistance in turkey.

scholarly journals Antimicrobial Effects Of The Ethanolic Extracts And Essential Oils Of Tanacetum Vulgare L From Romania

2015 ◽  
Vol 19 (2) ◽  
pp. 75-80 ◽  
Author(s):  
Maria Lucia Mureşan
Keyword(s):  
Mass Spectrometry ◽  
Escherichia Coli ◽  
Pseudomonas Aeruginosa ◽  
Essential Oil ◽  
Essential Oils ◽  
Steam Distillation ◽  
Chemical Components ◽  
Tanacetum Vulgare ◽  
E Coli ◽  
Ethanolic Extracts

Abstract This paper investigates the antimicrobial action of the extracts and essential oil of wildgrowing Tanacetum vulgare L on: Staphylococcus aureus, Escherichia coli, Pseudomonas aeruginosa and Bacilus subtilis, using the diffusion disc method. The essential oils but also the ethanolic extracts tested exhibited moderate action on Staphilococcus aureus and Bacillus subtilis and low action on E. coli and Pseudomonas aeruginosa. The moderate antimicrobial activity is related to the amount of some chemical components of the essential oil of T. vulgare flos. Thus, this paper presents also the quantitative and qualitative analysis of the essential oils of T. vulgare harvested from two different habitats. The essential oils obtained by steam-distillation were analysed by gas-cromatography coupled with mass spectrometry (GC-MS).

scholarly journals Combined effects of garlic essential oil and allyl isothiocyanate against Escherichia coli O157:H7 in vitro and in pork sausage

2018 ◽  
Vol 48 (10) ◽  
Author(s):  
Fernanda Cristina Kandalski Bortolotto ◽  
Stephane Pini Costa Ceccoti ◽  
Paloma Bianca Orso ◽  
Hanna Lethycia Wolupeck ◽  
Richard Alan Holley ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Essential Oil ◽  
Essential Oils ◽  
Allyl Isothiocyanate ◽  
Control Group ◽  
Escherichia Coli O157 ◽  
Pork Sausage ◽  
E Coli ◽  
Garlic Essential Oil

ABSTRACT: Escherichia coli O157:H7 is a toxigenic serotype of E. coli and has been associated with foodborne outbreaks involving meat products, vegetables and fresh produces worldwide. Salts for curing are usually employed as antimicrobials in the production of pork sausages. However, salts do not have a significant inhibitory effect on enterobacteria. Due to the growing demand for natural foods, the use of essential oils has been proposed as natural antimicrobials in food. This study aimed to evaluate the effects of garlic essential oil (GO) and allyl isothiocyanate (AITC) against E. coli O157:H7 in vitro and in pork sausage. The Minimal Inhibitory Concentration (MIC) and Minimal Bactericidal Concentration (MBC) of these oils, alone and in combination, against E. coli O157:H7 were determined. Pork sausage was inoculated with 8log CFU/g E. coli O157:H7 and different combinations of GO and AITC. A control group was performed without essential oils. Sausages were packaged and stored at 6°C for 20 days. E. coli O157:H7 population and instrumental color (L*, a*, b*, C* and hue) determinations were performed at 5-day intervals. AITC showed lower MIC and MBC than GO. When combined, AITC and GO showed a synergistic effect. Treatments T3 and T4 showed 1,01log CFU and 1,87log CFU reduction of E. coli O157:H7 compared to control. The redness and the chroma of sausages treated with AITC and GO increased during storage. Together, GO and AITC caused minor changes in taste and flavor of sausages, and were able to reduce the population of E. coli O157:H7 and to maintain the red color of sausage during storage.

scholarly journals Optimization and Characterization of Microwave-Assisted Hydro-Distillation Extraction of Essential Oils from Cinnamomum camphora Leaf and Recovery of Polyphenols from Extract Fluid

Molecules ◽  
2020 ◽  
Vol 25 (14) ◽  
pp. 3213
Author(s):  
Ao Shang ◽  
Ren-You Gan ◽  
Jia-Rong Zhang ◽  
Xiao-Yu Xu ◽  
Min Luo ◽  
...  
Keyword(s):  
Essential Oil ◽  
Essential Oils ◽  
Microwave Power ◽  
High Efficiency ◽  
Design Method ◽  
Dry Weight ◽  
Extraction Time ◽  
Cinnamomum Camphora ◽  
Microwave Assisted ◽  
Flight Mass Spectrometry

In this study, the efficiency of microwave-assisted hydro-distillation (MAHD) to extract essential oil from Cinnamomum camphora leaf, and the recovery of polyphenols from extract fluid were investigated. The effects of microwave power, liquid-to-material ratio, and extraction time on the extraction efficiency were studied by a single factor test as well as the response surface methodology (RSM) based on the central composite design method. The optimal extraction conditions were a microwave power of 786.27 W, liquid-to-material ratio of 7.47:1 mL/g, and extraction time of 35.57 min. The yield of essential oil was 3.26 ± 0.05% (w/w), and the recovery of polyphenols was 4.97 ± 0.02 mg gallic acid equivalent/g dry weight under the optimal conditions. Furthermore, the comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry (GC×GC-TOFMS) was used to characterize the essential oils of fresh and fallen leaves, and 159 individual compounds were tentatively identified, accounting for more than 89.68 and 87.88% of the total contents, respectively. The main ingredients include sabinene, l-β-pinene, β-myrcene, α-terpineol, 3-heptanone, and β-thujene, as well as δ-terpineol and 3-heptanone, which were first identified in C. camphora essential oil. In conclusion, the MAHD method could extract essential oil from C. camphora with high efficiency, and the polyphenols could be obtained from the extract fluid at the same time, improving the utilization of C. camphora leaf.

Chemical Composition and Antibacterial Activity of Essential Oils of Three Medicinal Plants from Algerian Semi-Arid Climatic Zone

2018 ◽  
Vol 16 (S1) ◽  
pp. S155-S163 ◽  
Author(s):  
S. Mehalaine ◽  
O. Belfadel ◽  
T. Menasria ◽  
A. Messaili
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Pseudomonas Aeruginosa ◽  
Antibacterial Activity ◽  
Chemical Composition ◽  
Essential Oil ◽  
Essential Oils ◽  
Rosmarinus Officinalis ◽  
Salvia Officinalis ◽  
Thymus Algeriensis

The present study was carried out to determine, for the first time, the chemical composition and antibacterial activity of essential oils derived from the aerial parts of three aromatic plants Thymus algeriensis Boiss & Reut, Rosmarinus officinalis L., and Salvia officinalis L. growing under semiarid conditions. The essential oils were chemically analyzed and identified by gas chromatography (GC) and GC/ mass spectrometry (GC/MS) and their antimicrobial activity was individually evaluated against Staphylococcus aureus, Escherichia coli, and Pseudomonas aeruginosa using both agar disk diffusion and agar dilution methods. The major constituents of Thymus algeriensis essential oil were identified as camphor (13.62%), 1,8-cineol (6.00%), borneol (5.74%), viridiflorol (4.00%), and linalool (3.93%). For Rosmarinus officinalis essential oil, 48 compounds were characterized, of which the main constituents were camphor (17.09%), Z-β-ocimene (10.88%), isoborneol (9.68%), α-bisabolol (7.89%), and borneol (5.11%). While, Salvia officinalis essential oil was characterized by β-thujone (16.44%), followed by viridiflorol (10.93%), camphor (8.99%), 1,8-cineol (8.11%), trans-caryophyllene (5.85%), and α-humulene (4.69%) as the major components. Notably, results from antibacterial screening indicated that Thymus algeriensis and Salvia officinalis essential oils exhibited a strong inhibitory effect against both Escherichia coli and Staphylococcus aureus compared to Rosmarinus officinalis essential oil. Further, less activity was recorded against Pseudomonas aeruginosa for the three tested essential oils.

Antimicrobial Effects of Zataria multiflora and Ocimum basilicum on Escherichia coli O157:H7 During Ripening of Traditional Lighvan Cheese

2020 ◽  
Vol 16 (3) ◽  
pp. 373-380
Author(s):  
Mohammad B. Zendeh ◽  
Vadood Razavilar ◽  
Hamid Mirzaei ◽  
Khosrow Mohammadi
Keyword(s):  
Escherichia Coli ◽  
Essential Oils ◽  
Dairy Products ◽  
Antimicrobial Agents ◽  
Escherichia Coli O157 ◽  
Zataria Multiflora ◽  
Antimicrobial Effects ◽  
E Coli ◽  
Common Causes ◽  
Lighvan Cheese

Background: Escherichia coli O157:H7 is one of the most common causes of contamination in Lighvan cheese processing. Using from natural antimicrobial essential oils is applied method to decrease the rate of microbial contamination of dairy products. The present investigation was done to study the antimicrobial effects of Z. multiflora and O. basilicum essential oils on survival of E. coli O157:H7 during ripening of traditional Lighvan cheese. Methods: Leaves of the Z. multiflora and O. basilicum plants were subjected to the Clevenger apparatus. Concentrations of 0, 100 and 200 ppm of the Z. multiflora and 0, 50 and 100 ppm of O. basilicum essential oils and also 103 and 105 cfu/ml numbers of E. coli O157:H7 were used. The numbers of the E. coli O157:H7 bacteria were analyzed during the days 0, 30, 60 and 90 of the ripening period. Results: Z. multiflora and O. basilicum essential oils had considerable antimicrobial effects against E. coli O157:H7. Using the essential oils caused decrease in the numbers of E. coli O157:H7 bacteria in 90th days of ripening (P <0.05). Using from Z. multiflora at concentration of 200 ppm can reduce the survival of E. coli O157:H7 in Lighvan cheese. Conclusion: Using Z. multiflora and O. basilicum essential oils as good antimicrobial agents can reduce the risk of foodborne bacteria and especially E. coli O157:H7 in food products.

scholarly journals Antimicrobial activity of Syzygium aromaticum L. essential oil on extended-spectrum beta-lactamases-producing Escherichia coli

2020 ◽  
Vol 44 (1) ◽  
Author(s):  
E. L. Mejía-Argueta ◽  
J. G. Santillán-Benítez ◽  
M. M. Canales-Martinez ◽  
A. Mendoza-Medellín
Keyword(s):  
Escherichia Coli ◽  
Essential Oil ◽  
Genetic Material ◽  
Gastrointestinal Diseases ◽  
Syzygium Aromaticum ◽  
Antibiotic Resistant ◽  
Plant Essential Oils ◽  
E Coli ◽  
Extended Spectrum ◽  
Tract Infections

Abstract Background To test the antimicrobial potential of clove essential oil that has been less investigated on antimicrobial-resistant organisms (extended-spectrum β-lactamase-ESBL-producing Escherichia coli), we collected 135 ESBL-producing Escherichia coli strains given that E. coli is the major organism increasingly isolated as a cause of complicated urinary and gastrointestinal tract infections, which remains an important cause of therapy failure with antibiotics for the medical sector. Then, in this study, we evaluated the relationship between the antibacterial potential activity of Syzygium aromaticum essential oil (EOSA) and the expression of antibiotic-resistant genes (SHV-2, TEM-20) in plasmidic DNA on ESBL-producing E. coli using RT-PCR technique. Results EOSA was obtained by hydrodistillation. Using Kirby-Baüer method, we found that EOSA presented a smaller media (mean = 15.59 mm) in comparison with chloramphenicol (mean = 17.73 mm). Thus, there were significant differences (p < 0.0001). Furthermore, EOSA had an antibacterial activity, particularly on ECB132 (MIC: 10.0 mg/mL and MBC: 80.0 mg/mL), and a bacteriostatic effect by bactericidal kinetic. We found that the expression of antibiotic-resistant gene blaTEM-20 was 23.52% (4/17 strains) and no expression of blaSHV-2. EOSA presented such as majority compounds (eugenol, caryophyllene) using the GC–MS technique. Conclusions Plant essential oils and their active ingredients have potentially high bioactivity against a different target (membranes, cytoplasm, genetic material). In this research, EOSA might become an important adjuvant against urinary and gastrointestinal diseases caused by ESBL-producing E. coli.

Growth Inhibition of Escherichia coli O157:H7 and Listeria monocytogenes by Carvacrol and Eugenol Encapsulated in Surfactant Micelles

2005 ◽  
Vol 68 (12) ◽  
pp. 2559-2566 ◽  
Author(s):  
SYLVIA GAYSINSKY ◽  
P. MICHAEL DAVIDSON ◽  
BARRY D. BRUCE ◽  
JOCHEN WEISS
Keyword(s):  
Escherichia Coli ◽  
Antimicrobial Activity ◽  
Listeria Monocytogenes ◽  
Essential Oil ◽  
Growth Inhibition ◽  
Surfactant Concentration ◽  
Escherichia Coli O157 ◽  
Surfactant Micelles ◽  
E Coli ◽  
Oil Components

Growth inhibition of four strains of Escherichia coli O157:H7 (H1730, F4546, 932, and E0019) and Listeria monocytogenes (Scott A, 101, 108, and 310) by essential oil components (carvacrol and eugenol) solubilized in nonionic surfactant micelles (Surfynol 465 and 485W) was investigated. Concentrations of encapsulated essential oil components ranged from 0.02 to 1.25% depending on compound, surfactant type, and surfactant concentration (0.5 to 5%). Eugenol encapsulated in Surfynol 485W micelles was most efficient in inhibiting growth of the pathogens; 1% Surfynol 485W and 0.15% eugenol was sufficient to inhibit growth of all strains of E. coli O157:H7 and three of four strains of L. monocytogenes (Scott A, 310, and 108). The fourth strain, L. monocytogenes 101, was inhibited by 2.5% Surfynol and 0.225% eugenol. One percent Surfynol 485W in combination with 0.025% carvacrol was effective in inhibiting three of four strains of E. coli O157:H7. Strain H1730 was the most resistant strain, requiring 0.3% carvacrol and 5% surfactant for complete inhibition. Growth inhibition of L. monocytogenes by combinations of carvacrol and Surfynol 465 ranged between 0.15 and 0.35% and 1 and 3.75%, respectively. Generally, the antimicrobial activity of Surfynol 465 in combination with eugenol was higher than that for the combination with carvacrol. The potent activity was attributed to increased solubility of essential oil components in the aqueous phase due to the presence of surfactants and improved interactions of antimicrobials with microorganisms.

scholarly journals Insecticidal and repellent activity of the essential oil of Cinnamomum camphora var. linaloolifera Y. Fujita (Ho-Sho) and Cinnamomum camphora (L.) J Presl. var. hosyo (Hon-Sho) on Sitophilus zeamaisMots. (Coleoptera, Curculionedae)

2015 ◽  
Vol 17 (4 suppl 1) ◽  
pp. 769-773 ◽  
Author(s):  
R.L. CANSIAN ◽  
V. ASTOLFI ◽  
R.I. CARDOSO ◽  
N. PAROUL ◽  
S.S. ROMAN ◽  
...  
Keyword(s):  
Essential Oil ◽  
Essential Oils ◽  
Insecticidal Activity ◽  
Sitophilus Zeamais ◽  
Repellent Activity ◽  
Cinnamomum Camphora ◽  
Preference Index ◽  
Lethal Doses ◽  
Repellency Activity

ABSTRACT The aim of this work was to evaluate the insecticidal and repellency activity of the essential oil of Cinnamomum camphora var. linaloolifera Y. Fujita (Ho-Sho) and Cinnamomumcamphora (L.) J Presl.var. hosyo (Hon-Sho), against the Sitophilus zeamais in maize grains. The essential oils were obtained by hydrodistillation and analyzed by GC-MS.The insecticidal activity was determined by the toxicity of different concentrations of essential oils during 24 hours of contact with the insects, in the absence of feed substrate. The Bioassays of repellency were conducted with lethal doses (LD50,LD25,and LD12.5) obtained from insecticidal bioassay. In order to compare the treatments the preference index (PI) was employed. The analysis of the essential oils of Cinnamomum camphora leaves indicated 68% of camphor and 9% of linalool for the variation Hon-Sho and 95% of linalool to the variation Ho-Sho. The variation Ho-Sho presented greatest insecticidal activity than the variation Hon-Sho against the Sitophiluszeamais, with LD50 of 0.35 μL/cm2, whereas in the variation Hon-Sho the ratewas 0.48 μL/cm2. However, considering only the concentrations of linalool and camphor of Ho-Sho and Hon-Sho, the lethal doses’ evaluation of these compounds were similar. The values of the preference index ranged from -0.3 to -0.8 for thevariation Ho-Sho and -0.2 to -0.7 for the variation Hon-Sho. The essential oils evaluated in this work showed repellent activity against Sitophiluszeamais in vitro and in trials performed in mini-silos.

Sign in / Sign up

Export Citation Format

Share Document