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Toh SC, Lihan S, Bunya SR, Leong SS. In vitro antimicrobial efficacy of Cassia alata (Linn.) leaves, stem, and root extracts against cellulitis causative agent Staphylococcus aureus. BMC Complement Med Ther 2023; 23:85. [PMID: 36934252 PMCID: PMC10024395 DOI: 10.1186/s12906-023-03914-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2021] [Accepted: 06/07/2022] [Indexed: 03/20/2023] Open
Abstract
BACKGROUND Cellulitis is a common skin disease encountered in medical emergencies in hospitals. It can be treated using a combination of antibiotics therapy; however, the causative agent Staphylococcus aureus has been reported to develop resistance towards the currently used antibiotics. Therefore, the search for more alternative herbal origin antimicrobial agents is critical. AIM In this study, maceration and Soxhlet extraction of the whole plant of Cassia alata Linn. (leaves, roots, and stem) were performed using four solvents with different polarities, namely n-hexane, ethyl acetate, ethanol and distilled water. The crude extracts were screened using agar well diffusion, colorimetric broth microdilution, grid culture and bacterial growth curve analysis against Staphylococcus aureus. The phytochemicals in the crude extracts were identified using Gas Chromatography-Mass Spectrometry (GC-MS). RESULTS Agar-well diffusion analysis revealed that extraction using ethyl acetate showed the largest inhibition zone with an average diameter of 15.30 mm (root Soxhlet extract) followed by 14.70 mm (leaf Soxhlet extract) and 13.70 mm (root maceration extract). The lowest minimum inhibitory and minimum bactericidal concentration in root Soxhlet extract using ethyl acetate was 0.313 and 0.625 µg µL-1, respectively. Our study proved that crude extract of the plant suppressed the growth of S. aureus as evidenced from a significant regression extension (p < 0.06, p = 0.00003) of lag phase for 6 h after the treatment with increased concentration. Based on the GC-MS analysis, 88 phytochemicals consist of fatty acids, esters, alkanes, phenols, fatty alcohols, sesquiterpenoids and macrocycle that possibly contributed to the antimicrobial properties were identified, 32 of which were previously characterized for their antimicrobial, antioxidant, and anti-inflammatory activities. CONCLUSION Ethyl acetate crude extract was better than the other investigated solvents. The root and stem of C. alata showed significant antimicrobial efficacy against S. aureus in this study. The remaining 56 out of 88 phytochemicals of the plant should be intensively studied for more medicinal uses.
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Affiliation(s)
- Seng Chiew Toh
- Department of Animal Science and Fishery, Faculty of Agricultural Science and Forestry, Universiti Putra Malaysia Bintulu Sarawak Campus, Nyabau Road, 97008, Bintulu, Sarawak, Malaysia
| | - Samuel Lihan
- Institute of Biodiversity and Environmental Conservation, Universiti Malaysia Sarawak, 94300, Kota Samarahan, Sarawak, Malaysia
| | - Scholastica Ramih Bunya
- Faculty of Resource Science and Technology, Universiti Malaysia Sarawak, 94300, Kota Samarahan, Sarawak, Malaysia
| | - Sui Sien Leong
- Department of Animal Science and Fishery, Faculty of Agricultural Science and Forestry, Universiti Putra Malaysia Bintulu Sarawak Campus, Nyabau Road, 97008, Bintulu, Sarawak, Malaysia.
- Institute of Ecosystem Science Borneo, Universiti Putra Malaysia Bintulu Sarawak Campus, Nyabau Road, 97008, Bintulu, Sarawak, Malaysia.
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Jang WJ, Hasan MT, Park SY, Heo YJ, Kim DP, Lee JM. Synergy of Nisin Z and Sodium Chloride in the Inhibition of Food-Borne Pathogens and Quality Control of Aquatic Foods. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2023. [DOI: 10.1080/10498850.2023.2174824] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/13/2023]
Affiliation(s)
- Won Je Jang
- Department of Biotechnology, College of Fisheries Science, Pukyong National University, Busan, Republic of Korea
| | - Md Tawheed Hasan
- Department of Aquaculture, Sylhet Agricultural University, Sylhet, Bangladesh
| | - So Young Park
- Department of Biotechnology, College of Fisheries Science, Pukyong National University, Busan, Republic of Korea
| | - Yun Jy Heo
- Department of Biotechnology, College of Fisheries Science, Pukyong National University, Busan, Republic of Korea
| | - Dong Pil Kim
- Department of Biotechnology, College of Fisheries Science, Pukyong National University, Busan, Republic of Korea
| | - Jong Min Lee
- Department of Biotechnology, College of Fisheries Science, Pukyong National University, Busan, Republic of Korea
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Alomar HA, Fathallah N, Abdel-Aziz MM, Ibrahim TA, Elkady WM. GC-MS Profiling, Anti- Helicobacter pylori, and Anti-Inflammatory Activities of Three Apiaceous Fruits' Essential Oils. PLANTS (BASEL, SWITZERLAND) 2022; 11:2617. [PMID: 36235480 PMCID: PMC9570728 DOI: 10.3390/plants11192617] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 09/10/2022] [Revised: 09/29/2022] [Accepted: 09/30/2022] [Indexed: 06/16/2023]
Abstract
Eradication of Helicobacter pylori is a challenge due to rising antibiotic resistance and GIT-related disorders. Cuminum cyminum, Pimpinella anisum, and Carum carvi are fruits belonging to the Apiaceae family. Their essential oils were extracted, analyzed using GC-MS, tested for anti-H. pylori activity by a micro-well dilution technique, identified for potential anti-H. pylori inhibitors by an in-silico study, and investigated for anti-inflammatory activity using a COX-2 inhibition assay. Results showed that the main components of C. cyminum, P. anisum, and C. carvi were cumaldehyde (41.26%), anethole (92.41%), and carvone (51.38%), respectively. Essential oil of C. cyminum exhibited the greatest anti-H. pylori activity (3.9 µg/mL) followed by P. anisum (15.63 µg/mL), while C. carvi showed the lowest activity (62.5 µg/mL). The in-silico study showed that cumaldehyde in C. cyminum has the best fitting energy to inhibit H. pylori.C. cyminum essential oil showed the maximum ability to reduce the production of Cox-2 expression approaching celecoxib with IC50 = 1.8 ± 0.41 µg/mL, followed by the C. carvi oil IC50 = 7.3 ± 0.35 µg/mL and then oil of P. anisum IC50 = 10.7±0.63 µg/mL. The investigated phytochemicals in this study can be used as potential adjunct therapies with conventional antibiotics against H. pylori.
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Affiliation(s)
- Hatun A. Alomar
- Pharmacology and Toxicology Department, College of Pharmacy, King Saud University, Riyadh 11451, Saudi Arabia
| | - Noha Fathallah
- Department of Pharmacognosy and Medicinal Plants, Faculty of Pharmacy, Future University in Egypt, Cairo 11835, Egypt
| | - Marwa M. Abdel-Aziz
- Regional Center for Mycology and Biotechnology (RCMB), Al-Azhar University, Cairo 11651, Egypt
| | - Taghreed A. Ibrahim
- Department of Pharmacognosy, College of Pharmacy, King Saud University, Riyadh 11451, Saudi Arabia
- Department of Pharmacognosy, Faculty of Pharmacy, Cairo University, Cairo 11562, Egypt
| | - Wafaa M. Elkady
- Department of Pharmacognosy and Medicinal Plants, Faculty of Pharmacy, Future University in Egypt, Cairo 11835, Egypt
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In vitro and in vivo antifungal activity of Cuminum cyminum essential oil against Aspergillus aculeatus causing bunch rot of postharvest grapes. PLoS One 2020; 15:e0242862. [PMID: 33232384 PMCID: PMC7685445 DOI: 10.1371/journal.pone.0242862] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2020] [Accepted: 11/10/2020] [Indexed: 01/02/2023] Open
Abstract
Bunch rot in grapes is an aggressive disease and needs to be controlled during the postharvest period. We investigate the antifungal potential of Zanthoxylum bungeanum Maxim., Zanthoxylum rhetsa, Cuminum cyminum, Coriandrum sativum, and Zingiber montanum (J. Koenig) Link ex A. Dietr. essential oils against Aspergillus aculeatus that cause bunch rot disease on postharvest grapes. C. cyminum essential oil exhibited stronger significantly inhibition percentage of 95.08% than other treatments in in vitro assay. Cumin aldehyde (33.94%) and α-terpinen-7-al (32.20%) were identified as major volatile compounds in C. cyminum oil. Antifungal potential of C. cyminum oil was then tested in conidia germination and in vitro tests compared to cumin aldehyde and α-terpinen-7-al. Their EC50 values against the conidial germination were also estimated. Significant reduction of conidia germination was also detected in C. cyminum essential oil and cumin aldehyde at a concentration of 1,000 and 100 μg/mL, respectively. EC50 values of the C. cyminum essential oil, cumin aldehyde, and α-terpinen-7-al were 67.28 μg/mL, 9.31 μg/mL, and 13.23 μg/mL, respectively. In vivo assay, the decrease of the disease severity (0.69%) and incidence (1.48%) percentage of A. aculeatus on grape berries treated at 1,000 μg/mL of C. cyminum essential oil was significantly greater than that obtained from other treatments after 10 days incubation. In addition, grape berries treated with C. cyminum essential oil decreased weight loss and retained fruit firmness. The changing of total soluble solids, total phenolic content, and antioxidant activity are also delayed in treated fruits. Therefore, essential oil of C. cyminum may be applied as a biological antifungal agent to control A. aculeatus in postharvest grapes without any negative effects on its quality.
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Evaluation of Antibacterial Effects of Mentha spicata L., Cuminum cyminum L. and Mentha longifolia L. Essential Oils Individually and in Combination with Sodium Benzoate Against Escherichia coli O157:H7 and Listeria monocytogenes. Jundishapur J Nat Pharm Prod 2019. [DOI: 10.5812/jjnpp.59092] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
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Wongkattiya N, Sanguansermsri P, Fraser IH, Sanguansermsri D. Antibacterial activity of cuminaldehyde on food-borne pathogens, the bioactive component of essential oil from Cuminum cyminum L. collected in Thailand. JOURNAL OF COMPLEMENTARY & INTEGRATIVE MEDICINE 2019; 16:/j/jcim.ahead-of-print/jcim-2018-0195/jcim-2018-0195.xml. [PMID: 31129652 DOI: 10.1515/jcim-2018-0195] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/19/2018] [Accepted: 01/04/2019] [Indexed: 11/15/2022]
Abstract
Background Cuminum cyminum L., commonly known as cumin, has been traditionally used in Thai traditional medicine and traditional food flavoring. The present study investigated the chemical composition, antimicrobial activity against all tested major food-borne pathogenic bacteria, and bioactive components of essential oil extracted from C. cyminum L. collected in Thailand. Methods The main components of the essential oil were investigated by gas chromatography-mass spectrometry (GC-MS) technique. Antibacterial activities against Bacillus cereus, Staphylococcus aureus, Escherichia coli, and Salmonella Typhi were investigated by disk diffusion and microdilution method. The presence of the biologically active antibacterial components was also confirmed by the thin-layer chromatography (TLC)-bioautography. Results The main components of the essential oil investigated by GC-MS were cuminaldehyde (27.10%), beta-pinene (25.04%) and gamma-terpinene (15.68%). The essential oil exhibited antibacterial activity against B. cereus, S. aureus, E. coli and S. Typhi. The essential oil showed the strongest antimicrobial activity against B. cereus with a comparable inhibition zone to tetracycline. TLC confirmed the presence of biologically active antibacterial component in the essential oil against all tested food-borne bacteria. It is further demonstrated that cuminaldehyde was the most active compound in TLC-bioautography which inhibited all of tested bacteria. Conclusions Essential oil extracted from C. cyminum L. exhibited antibacterial activity against all tested major food-borne pathogenic bacteria. Cuminaldehyde is a major bioactive component. Our results suggest that the essential oil extracted from C. cyminum L. could be applied as an alternative natural preservative to control food-borne disease and have the potential for further development of new antibacterial agents.
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Affiliation(s)
- Nalin Wongkattiya
- Program in Biotechnology, Faculty of Science, Maejo University, Chiang Mai, 50290, Thailand
| | - Phanchana Sanguansermsri
- Department of Biochemistry, Faculty of Medical Science, Naresuan University, Phitsanulok, 65000, Thailand
| | | | - Donruedee Sanguansermsri
- Department of Microbiology and Parasitology, Faculty of Medical Science, Naresuan University, Phitsanulok, 65000, Thailand
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Dolatabadi S, Salari Z, Mahboubi M. Antifungal effects of Ziziphora tenuior, Lavandula angustifolia, Cuminum cyminum essential oils against clinical isolates of Candida albicans from women suffering from vulvovaginal candidiasis. INFECTIO 2019. [DOI: 10.22354/in.v23i3.784] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022] Open
Abstract
Candida sp. especially C. albicans is the main cause of candidiasis in women in reproductive ages. The prevalence of drug resistant C. albicans along with adverse effects of current treatments have encouraged the scientists to research on medicinal plant’s essential oils. The aim of this study was to evaluate the potential effects of Ziziphora tenuior, Lavandula angustifolia, Cuminum cyminum essential oils against clinical isolates of C. albicans, which were isolated from women with vulvovaginal candidiasis. The anti-candidal effects of these commercial essential oils were screened against these clinical isolates (n=80) by disc diffusion and micro-broth dilution assays. The means of inhibition zone diameters, MIC and MFCs were reported for each essential oil. Also, the capability of fungal strain for biofilm formation in comparison with C. albicans ATCC 10231 were determined. The anti-biofilm effects of essential oils against 11 biofilm producing strains of C. albicans were determined. The results showed C. cyminum and Z. tenuior essential oils had the best anti-candidal effects, while the best biofilm killing effects was for L. angustifolia essential oil. C. cyminum and Z. tenuior essential oils can be formulated for more evaluations in preclinical and clinical studies.
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Mashak Z, Basti AA, Tavakoli-Far B. Synergistic effects of the Nisin andCuminum cyminumessential oil and pH on the thermostable direct hemolysin toxin production of theVibrio parahaemolyticus. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.13867] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
Affiliation(s)
- Zohreh Mashak
- Department of Food Hygiene; Islamic Azad University; Karaj Branch Karaj Iran
| | - Afshin Akhondzadeh Basti
- Deapartment of Food Hygiene and Quality Control, Faculty of Veterinary Medicine; University of Tehran; Tehran Iran
| | - Bahareh Tavakoli-Far
- Dietary Supplements and Probiotic Research Center; Alborz University of Medical Sciences; Karaj Iran
- Department of Physiology and Pharmacology; Alborz University of Medical Sciences; Karaj Iran
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Jafari T, Mahmoodnia L, Tahmasebi P, Memarzadeh MR, Sedehi M, Beigi M, Fallah AA. Effect of cumin (Cuminum cyminum) essential oil supplementation on metabolic profile and serum leptin in pre-diabetic subjects: A randomized double-blind placebo-controlled clinical trial. J Funct Foods 2018. [DOI: 10.1016/j.jff.2018.06.009] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023] Open
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Petretto G, Fancello F, Bakhy K, Faiz C, Sibawayh Z, Chessa M, Zara S, Sanna M, Maldini M, Rourke J, Pintore G. Chemical composition and antimicrobial activity of essential oils from Cuminum cyminum L. collected in different areas of Morocco. FOOD BIOSCI 2018. [DOI: 10.1016/j.fbio.2018.01.004] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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Klangpetch W, Noma S. Inhibitory Effects of Nisin Combined with Plant-derived Antimicrobials on Pathogenic Bacteria and the Interaction with Complex Food Systems. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2018. [DOI: 10.3136/fstr.24.609] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Wannaporn Klangpetch
- Department of Agro-Industry, Faculty of Agriculture Natural Resources and Environment, Naresuan University
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Roomiani L, Soltani M, Basti AA, Mahmoodi A. Effect of Rosmarinus officinalis Essential Oil and Nisin on Streptococcus iniae and Lactococcus garvieae in a Food Model System. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2017. [DOI: 10.1080/10498850.2015.1068424] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Laleh Roomiani
- Department of Fisheries, Collage of Agriculture and Natural Resources, Ahvaz Branch, Islamic Azad University, Ahvaz, Iran
| | - Mehdi Soltani
- Department of Aquatic Animals Health and Disease, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran
| | - Afshin Akhondzadeh Basti
- Departments of Food Hygiene and Microbiology, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran
| | - Azadeh Mahmoodi
- Department of Fisheries, Collage of Agriculture and Natural Resources, Tehran Science and Research Branch, Islamic Azad University, Tehran, Iran
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Hsiao HL, Lin SB, Chen LC, Chen HH. Hurdle Effect of Antimicrobial Activity Achieved by Time Differential Releasing of Nisin and Chitosan Hydrolysates from Bacterial Cellulose. J Food Sci 2016; 81:M1184-91. [DOI: 10.1111/1750-3841.13295] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2015] [Revised: 03/01/2016] [Accepted: 03/07/2016] [Indexed: 11/30/2022]
Affiliation(s)
- Hui-Ling Hsiao
- Dept. of Food Science; National Ilan Univ; 1 Sec. 1, Shen Nung Rd. Ilan city Taiwan, R.O.C
| | - Shih-Bin Lin
- Dept. of Food Science; National Ilan Univ; 1 Sec. 1, Shen Nung Rd. Ilan city Taiwan, R.O.C
| | - Li-Chen Chen
- Dept. of Food Science; National Ilan Univ; 1 Sec. 1, Shen Nung Rd. Ilan city Taiwan, R.O.C
| | - Hui-Huang Chen
- Dept. of Food Science; National Ilan Univ; 1 Sec. 1, Shen Nung Rd. Ilan city Taiwan, R.O.C
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Tavakoli HR, Mashak Z, Moradi B, Sodagari HR. Antimicrobial Activities of the Combined Use of Cuminum Cyminum L. Essential Oil, Nisin and Storage Temperature Against Salmonella typhimurium and Staphylococcus aureus In Vitro. Jundishapur J Microbiol 2015; 8:e24838. [PMID: 26034554 PMCID: PMC4449852 DOI: 10.5812/jjm.8(4)2015.24838] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2014] [Revised: 02/05/2015] [Accepted: 03/07/2015] [Indexed: 12/26/2022] Open
Abstract
Background: Foodborne diseases are considered as major health problems in different countries. Concerns over the safety of some chemical preservatives and negative consumer reactions to them have prompted interest in natural alternatives for the maintenance or extension of food shelf life. In this respect, the combination of a plant essential oil and nisin has used for controlling the growth of foodborne pathogens as natural food preservative using the mathematical model. Objectives: The purpose of this study was to determine the effect of different concentrations of Cuminum cyminum L. essential oil (0, 15, 30 and 45 µL/100 mL) and nisin (0, 0.5 and 1.5 µg/mL) combination at different temperatures (10, 25 and 35°C) on growth of Salmonella typhimurium and Staphylococcus aureus in the Brain-Heart Infusion (BHI) broth model. The concentrations of 0 µL/100 mL for essential oil and 0 µg/mL for nisin imply the negative control. Materials and Methods: A multivariate variance experiment was performed. To assess the effect of essential oil, nisin and the incubation temperature on growth probability (log P%) of S. typhimurium and S. aureus, four concentrations of C. cyminum L. essential oil (0, 15, 30 and 45 µL/100 mL), three concentrations of nisin (0, 0.5 and 1.5 µg/mL) and three storage temperatures (10, 25 and 35°C) were considered. Results: The growth of S. typhimurium was significantly decreased by the concentration of essential oil ≥ 30 µL/100 mL in combination with nisin ≥ 0.5 µg/mL at temperature = 10°C (P < 0.05). Also, in combination of the essential oil ≥ 15 µL/100 mL and nisin ≥ 0.5 µg/mL at temperature ≤ 25°C, the growth of S. aureus was significantly reduced (P < 0.05). Conclusions: These results indicate that the combination of essential oil and nisin inhibits the growth of S. typhimurium and S. aureus bacteria and there is the possibility of using them as substitutes for chemical food preservatives. Moreover, the model (log P%) in this study can be a good tool for the reduction of microbiological hazards in food industry.
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Affiliation(s)
- Hamid Reza Tavakoli
- Health Research Center, Baqiyatallah University of Medical Sciences, Tehran, Iran
| | - Zohreh Mashak
- Department of Food Hygiene, Karaj Branch, Islamic Azad University, Karaj, Iran
- Corresponding author: Zohreh Mashak, Department of Food Hygiene, College of Veterinary Medicine, Karaj Branch, Islamic Azad University, Karaj, Iran. Tel: +98-9123612387, E-mail:
| | - Bizhan Moradi
- Department of Microbiology, College of Sciences, Zanjan Branch, Islamic Azad University, Zanjan, Iran
| | - Hamid Reza Sodagari
- Young Researchers and Elite Club, Karaj Branch, Islamic Azad University, Karaj, Iran
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Naveed R, Hussain I, Tawab A, Tariq M, Rahman M, Hameed S, Mahmood MS, Siddique AB, Iqbal M. Antimicrobial activity of the bioactive components of essential oils from Pakistani spices against Salmonella and other multi-drug resistant bacteria. Altern Ther Health Med 2013; 13:265. [PMID: 24119438 PMCID: PMC3853939 DOI: 10.1186/1472-6882-13-265] [Citation(s) in RCA: 68] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2013] [Accepted: 10/11/2013] [Indexed: 12/20/2022]
Abstract
Background The main objective of this study was the phytochemical characterization of four indigenous essential oils obtained from spices and their antibacterial activities against the multidrug resistant clinical and soil isolates prevalent in Pakistan, and ATCC reference strains. Methods Chemical composition of essential oils from four Pakistani spices cumin (Cuminum cyminum), cinnamon (Cinnamomum verum), cardamom (Amomum subulatum) and clove (Syzygium aromaticum) were analyzed on GC/MS. Their antibacterial activities were investigated by minimum inhibitory concentration (MIC) and Thin-Layer Chromatography-Bioautographic (TLC-Bioautographic) assays against pathogenic strains Salmonella typhi (D1 Vi-positive), Salmonella typhi (G7 Vi-negative), Salmonella paratyphi A, Escherichia coli (SS1), Staphylococcus aureus, Pseudomonas fluorescens and Bacillus licheniformis (ATCC 14580). The data were statistically analyzed by using Analysis of Variance (ANOVA) and Least Significant Difference (LSD) method to find out significant relationship of essential oils biological activities at p <0.05. Results Among all the tested essential oils, oil from the bark of C. verum showed best antibacterial activities against all selected bacterial strains in the MIC assay, especially with 2.9 mg/ml concentration against S. typhi G7 Vi-negative and P. fluorescens strains. TLC-bioautography confirmed the presence of biologically active anti-microbial components in all tested essential oils. P. fluorescens was found susceptible to C. verum essential oil while E. coli SS1 and S. aureus were resistant to C. verum and A. subulatum essential oils, respectively, as determined in bioautography assay. The GC/MS analysis revealed that essential oils of C. cyminum, C. verum, A. subulatum, and S. aromaticum contain 17.2% cuminaldehyde, 4.3% t-cinnamaldehyde, 5.2% eucalyptol and 0.73% eugenol, respectively. Conclusions Most of the essential oils included in this study possessed good antibacterial activities against selected multi drug resistant clinical and soil bacterial strains. Cinnamaldehyde was identified as the most active antimicrobial component present in the cinnamon essential oil which acted as a strong inhibitory agent in MIC assay against the tested bacteria. The results indicate that essential oils from Pakistani spices can be pursued against multidrug resistant bacteria.
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Ndoti-Nembe A, Vu KD, Doucet N, Lacroix M. Effect of combination of essential oils and bacteriocins on the efficacy of gamma radiation againstSalmonellaTyphimurium and Listeria monocytogenes. Int J Radiat Biol 2013; 89:794-800. [DOI: 10.3109/09553002.2013.797621] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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Papetti A. Isolation and characterization of antimicrobial food components. Curr Opin Biotechnol 2012; 23:168-73. [DOI: 10.1016/j.copbio.2011.09.001] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2011] [Revised: 09/07/2011] [Accepted: 09/14/2011] [Indexed: 11/24/2022]
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Hyldgaard M, Mygind T, Meyer RL. Essential oils in food preservation: mode of action, synergies, and interactions with food matrix components. Front Microbiol 2012; 3:12. [PMID: 22291693 PMCID: PMC3265747 DOI: 10.3389/fmicb.2012.00012] [Citation(s) in RCA: 901] [Impact Index Per Article: 75.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2011] [Accepted: 01/09/2012] [Indexed: 01/28/2023] Open
Abstract
Essential oils are aromatic and volatile liquids extracted from plants. The chemicals in essential oils are secondary metabolites, which play an important role in plant defense as they often possess antimicrobial properties. The interest in essential oils and their application in food preservation has been amplified in recent years by an increasingly negative consumer perception of synthetic preservatives. Furthermore, food-borne diseases are a growing public health problem worldwide, calling for more effective preservation strategies. The antibacterial properties of essential oils and their constituents have been documented extensively. Pioneering work has also elucidated the mode of action of a few essential oil constituents, but detailed knowledge about most of the compounds' mode of action is still lacking. This knowledge is particularly important to predict their effect on different microorganisms, how they interact with food matrix components, and how they work in combination with other antimicrobial compounds. The main obstacle for using essential oil constituents as food preservatives is that they are most often not potent enough as single components, and they cause negative organoleptic effects when added in sufficient amounts to provide an antimicrobial effect. Exploiting synergies between several compounds has been suggested as a solution to this problem. However, little is known about which interactions lead to synergistic, additive, or antagonistic effects. Such knowledge could contribute to design of new and more potent antimicrobial blends, and to understand the interplay between the constituents of crude essential oils. The purpose of this review is to provide an overview of current knowledge about the antibacterial properties and antibacterial mode of action of essential oils and their constituents, and to identify research avenues that can facilitate implementation of essential oils as natural preservatives in foods.
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Affiliation(s)
- Morten Hyldgaard
- Interdisciplinary Nanoscience Center, Aarhus UniversityAarhus C, Denmark
- Department of Bioscience, Aarhus UniversityAarhus C, Denmark
- Danisco A/S, BrabrandDenmark
| | | | - Rikke Louise Meyer
- Interdisciplinary Nanoscience Center, Aarhus UniversityAarhus C, Denmark
- Department of Bioscience, Aarhus UniversityAarhus C, Denmark
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