Interstrains comparison of the antimicrobial effect and mode of action of a Vietnamese Cinnamomum cassia essential oil from leaves and its principal component against Listeria monocytogenes

Deciphering the antifungal mechanism and functional components of cinnamomum cassia essential oil against Candida albicans through integration of network-based metabolomics and pharmacology, the greedy algorithm, and molecular docking

ETHNOPHARMACOLOGICAL RELEVANCE

Fungal pathogens can cause deadly invasive infections and have become a major global public health challenge. There is an urgent need to find new treatment options beyond established antifungal agents, as well as new drug targets that can be used to develop novel antifungal agents. Cinnamomum cassia is a tropical aromatic plant that has a wide range of applications in traditional Chinese medicine, especially in the treatment of bacterial and fungal infections.

AIM OF THE STUDY

The present study aimed to explore the mechanism of action and functional components of Cinnamomum cassia essential oil (CEO) against Candida albicans using an integrated strategy combining network-based metabolomics and pharmacology, the greedy algorithm and molecular docking.

MATERIALS AND METHODS

CEO was extracted using hydrodistillation and its chemical composition was identified by GC-MS. Cluster analysis was performed on the compositions of 19 other CEOs from the published literature, as well as the sample obtained in this study. The damages of C. albicans cells upon treatment with CEO was observed using a scanning electron microscope. The mechanisms of its antifungal effect at a subinhibitory concentration of 0.1 × MIC were determined using microbial metabolomics and network analysis. The functional components were studied using the greedy algorithm and molecular docking.

RESULTS

A total of 69 compounds were identified in the chemical analysis of CEO, which accounted for 90% of the sample. The major compounds were terpenoids (34.04%), aromatic compounds (4.52%), aliphatic compounds (0.9%), and others. Hierarchical cluster analysis of the compositions of 20 essential oils extracted from Cinnamomum cassia grown in different geographical locations showed a wide diversity of chemical composition with four major chemotypes. CEO showed strong antifungal activity and caused destruction of cell membranes in a concentration-dependent way. Metabolic fingerprint analysis identified 29 metabolites associated with lipid metabolism, which were mapped to 23 core targets mainly involved in fatty acid biosynthesis and metabolism. Six antifungal functional components of CEO were identified through network construction, greedy algorithm and molecular docking, including trans-cinnamaldehyde, δ-cadinol, ethylcinnamate, safrole, trans-anethole, and trans-cinnamyl acetate, which showed excellent binding with specific targets of AKR1B1, PPARG, BCHE, CYP19A1, CYP2C19, QPCT, and CYP51A1.

CONCLUSIONS

This study provides a systematic understanding of the antifungal activity of CEO and offers an integrated strategy for deciphering the potential metabolism and material foundation of complex component drugs.

Optimization of a natural antimicrobial formulation against potential meat spoilage bacteria and food-borne pathogens: Mixture design methodology and predictive modeling

This study is about the combined antimicrobial effect of essential oils (EOs), namely Mediterranean (MN) EO, German thyme (GT) EO, Cinnamon (CN) EO, Indian (IN) EO, Asian (AN) EO, and citrus extract (CE) against spoilage bacteria (Lactobacillus sakei, Lactobacillus curvatus, Leuconostoc mesenteroides, Carnobacterium divergens, Brochothrix thermosphacta, and Pseudomonas aeruginosa) and selected pathogenic bacteria (E. coli O157:H7, Salmonella Typhimurium and Listeria monocytogenes). Firstly, each EO and CE were screened for antibacterial activity by microdilution assay, and the most efficient antimicrobial extracts were selected based on the lowest MIC values to perform the combination assays. Afterward, a simplex-centroid mixture design was used to develop optimal antimicrobial mixtures capable of protecting meat from spoilage and pathogenic bacteria. The optimization tool allowed us to postulate models and validate them statistically as well as to create a prediction profile of the experiment. Thus, the optimal mixtures named active formulation 1 (AF1) containing MN EO/GT EO/VC EO/CE with a ratio of 1:2:2:1 and active formulation 2 (AF2) containing IN EO/AN EO/CE/VC EO with a ratio of 2:2:1:2, were developed based on the demonstration of their synergistic effect against tested bacteria. The obtained formulations at organoleptically acceptable concentrations could be applied in the preservation of meat and meat products.