A Comparative Study of the Antibacterial Activity of Clove and Rosemary Essential Oils on Multidrug Resistant Bacteria

Abdullah, Baydaa Hameed; Hatem, Suhad Faisal; Jumaa, Widad

doi:10.20510/ukjpb/3/i1/89220

Cited by 36 publications

(21 citation statements)

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“…The results from the agar disc diffusion method revealed that clove oil had inhibitory effects against all test MDR S. suis isolates. This is consistent with previous studies [33][34][35][36]. Incidentally, regarding the inhibition zones obtained from the essential oil, it is notable that differences can occur among studies due to the methods used in solubilizing the oils to obtain hydrophilic molecules [33], antimicrobial assays, and tested organisms.…”

Section: Discussionsupporting

confidence: 90%

Bactericidal Effect of Clove Oil against Multidrug-Resistant Streptococcus suis Isolated from Human Patients and Slaughtered Pigs

et al. 2019

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Streptococcus suis is a zoonotic pathogen that is currently considered an emerging multidrug-resistant (MDR). Increasing antibiotic resistance can lead to the unsuccessful treatment of S. suis infection. Recently, many investigations of medicinal plants were conducted for the treatment of infection as a result of the increase of antibiotic-resistant bacteria. The aims of this study were to determine the chemical composition of essential oil from Syzygium aromaticum (L.) Merr. & L.M. Perry and the antibacterial activities of clove oil on MDR S. suis. Using gas chromatography coupled to a mass spectrometer, eugenol (97.76%) was found to be the major active ingredient of clove oil. In vitro antibacterial activities of clove oil against MDR S. suis were evaluated. Using the agar disc diffusion test, the clove oil showed a maximum zone of inhibition at 15% (v/v) oil concentration. In a broth microdilution method, the minimum bactericidal concentration of clove oil against all MDR S. suis isolates was 0.1% (v/v). A time-kill analysis was performed, and the killing kinetics of clove oil showed that MDR S. suis was completely reduced after 15 min of exposure to clove oil. In addition, clove oil exhibited a strong antibacterial activity at all pH values applied following incubation of MDR S. suis in pH-adjusted media with clove oil. Moreover, scanning electron microscopy revealed the nonviable S. suis isolates clearly showed atypical form and cell membrane lysis after incubation with clove oil. This study confirms the efficacy of clove oil as a natural antimicrobial against MDR S. suis and suggests the possibility of employing it as a promising alternative product for control of infectious diseases caused by S. suis in animal and human patients.

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Section: Discussionsupporting

confidence: 90%

Bactericidal Effect of Clove Oil against Multidrug-Resistant Streptococcus suis Isolated from Human Patients and Slaughtered Pigs

et al. 2019

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“…BHOWMIK et al (2012) reported similar chemical compositions and KAPADIYA et al (2018) pointed out that eugenol was the main component in essential oils from S. aromaticum. This compound has been associated with high antioxidant (CORTÉS-ROJAS et al, 2014;GÜLÇIN et al, 2018) and antimicrobial activity (NAVEED et al, 2013;HUSSEIN et al, 2014;ABDULLAH et al, 2015;PUŠKÁROVÁ et al, 2017).…”

Section: Chemical Composition Of the Essential Oilsmentioning

confidence: 99%

“…Although, some researchers have already suggested that, as starter cultures, lactic acid bacteria were relatively resistant to the toxic effects of some essential oils, others advocate that the application of EO doses enough to control pathogenic bacteria could negatively affect the growth and survival of starter cultures comprising lactic acid bacteria; they also speculate about a potential decrease in acid production, which could affect the proper sensory characteristics and safety of the products (CARVALHO et al, 2015). The essential oil from S. aromaticum presented antimicrobial activity against S. aureus (NAVEED et al, 2013;HUSSEIN et al, 2014;ABDULLAH et al, 2015;PUŠKÁROVÁ et al, (2017), E. coli (NAVEED et al, 2013;PUŠKÁROVÁ et al, 2017) and Salmonella spp (NAVEED et al, 2013;PUŠKÁROVÁ et al;. NAVEED et al 2013 antibacterial activity of C. citratus oil and evidenced a clear growth-inhibition zone (>18mm) formed by E. coli, Staphylococcus aureus and Salmonella tiphi.…”

Section: Antibacterial Activitymentioning

confidence: 99%

“…This plant is one of the richest sources of phenolic compounds such as eugenol, eugenol acetate and gallic acid, fact that explains its great potential for pharmaceutical, cosmetic, food and agricultural applications (CORTÉS-ROJAS et al, 2014). The essential oil from S. aromaticum (L.) is known by its great antioxidant (BAKOUR et al, 2018, CORTÉS-ROJAS et al, 2014 and antimicrobial activity (PUŠKÁROVÁ et al, 2017), mainly against multidrug-resistant bacteria (NAVEED et al, 2013;ABDULLAH et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

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Antioxidant activity of essential oils from condiment plants and their effect on lactic cultures and pathogenic bacteria

et al. 2019

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Studies about preservative and antioxidant activity of essential oils have been encouraged in recent years, given their importance to food industry. The aim of the current study was to evaluate the antioxidant properties and antimicrobial activity of essential oils deriving from Syzygium aromaticum, Cymbopogon citratus and Lippia alba against lactic and pathogenic bacteria responsible for food-borne diseases. Essential oil antibacterial activity was assessed through disc diffusion and macrodilution tests conducted in a mixed lactic culture of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus (YF-L903) and of Escherichia coli (ATCC 8739), Staphylococcus aureus (ATCC 6538), Salmonella enterica (ATCC 6017) strains. Based on the chromatographic analysis results, the essential oils shown to be composed of eugenol (79.41%) which was the prevalent compound in S. aromaticum, geranial (31.89%), neral (24.52%) and β-myrcene (25.37%) in C. citratus, as well as of geranial (33.80%) and neral (25.63%) in L. alba. The observed antibacterial activity confirmed the dose-dependent effect of these three oils on all the assessed bacteria; there was halo inhibition at concentration 20μL mL-1. The essential oil of S. aromaticum presented better antioxidant activity, with IC50 equal to 5.76μg mL-1 and antioxidant activity index of 6.94, and it was considered strong (AAI>2.0) in comparison to the other evaluated oils. This essential oil also presented excellent antioxidant activity at concentrations lower than the one required to inhibit lactic cultures. Based in this outcome, the essential oil from S. aromaticum can be used as preservative agent in processed food whose formulation presents lactic cultures.

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“…These compounds may inactivate the essential enzymes, react with the cell membrane activity, or disturb the genetic material functionally and disturb energy production and structural component synthesis (Celikel and Kavas, 2008). Diameters of the inhibition zones of essential oils S. Tural, S. Turhan and their mixtures vary according to their components (Abdullah et al, 2015) and bacteria strains (Lambert et al, 2001). The higher antimicrobial activity of TEO could be attributed to its thymol content, a monoterpene with a phenolic ring (Miladi et al, 2013).…”

Section: Antimicrobial Activitymentioning

confidence: 99%

ANTIMICROBIAL AND ANTIOXIDANT PROPERTIES OF THYME (Thymus vulgaris L.), ROSEMARY (Rosmarinus officinalis L.) AND LAUREL (Lauris nobilis L.) ESSENTIAL OILS AND THEIR MIXTURES

Tural¹,

Turhan²

2017

GIDA

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In this study, the antimicrobial and antioxidant properties of thyme (TEO), rosemary (REO) and laurel essential oils (LEO) and their mixtures (TEO/REO, TEO/LEO, REO/LEO, 1/1, v/v and TEO/REO/LEO, v/v/v, 1/1/1) were investigated. The antimicrobial activity was measured by the agar well diffusion method, while antioxidant capacity was measured using the FRAP and DPPH scavenging activity methods. All essential oils and their mixtures showed antimicrobial activity and antioxidant capacity. The highest antimicrobial activity against S. aureus, E. coli O157:H7 and L. monocytogenes was determined in TEO with zone diameters of 39.33, 28.00 and 30.67 mm, respectively. In general, essential oil mixtures negatively affected the antimicrobial activity compared to essential oils alone, and E. coli O157:H7 was less sensitive to the inhibitory activity of essential oils and their mixtures than S. aureus and L. monocytogenes. The FRAP values of all essential oils and mixtures ranged from 3.67 (REO) to 40.30 mg/mL (LEO), while the DPPH scavenging activity values ranged from 21.31 (REO) to 89.48% (TEO/LEO). These results suggest that essential oils obtained from thyme, rosemary, laurel and their mixtures have potential to be used as natural antimicrobial and antioxidant agents in the food industry. Keywords: Antimicrobial activity, antioxidant capacity, thyme essential oil, rosemary essential oil, laurel essential oil KEKİK (Thymus vulgaris L.), BİBERİYE (Rosmarinus officinalis L.) VE DEFNE (Lauris nobilis L.) UÇUCU YAĞLARININ VE KARIŞIMLARININ ANTİMİKROBİYAL VE ANTİOKSİDAN ÖZELLİKLERİ Öz

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A Comparative Study of the Antibacterial Activity of Clove and Rosemary Essential Oils on Multidrug Resistant Bacteria

Cited by 36 publications

References 0 publications

Bactericidal Effect of Clove Oil against Multidrug-Resistant Streptococcus suis Isolated from Human Patients and Slaughtered Pigs

Bactericidal Effect of Clove Oil against Multidrug-Resistant Streptococcus suis Isolated from Human Patients and Slaughtered Pigs

Antioxidant activity of essential oils from condiment plants and their effect on lactic cultures and pathogenic bacteria

ANTIMICROBIAL AND ANTIOXIDANT PROPERTIES OF THYME (Thymus vulgaris L.), ROSEMARY (Rosmarinus officinalis L.) AND LAUREL (Lauris nobilis L.) ESSENTIAL OILS AND THEIR MIXTURES

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