Antibacterial activity and chemical composition of essential oil from Lavandula tenuisecta Coss.ex Ball. an endemic species from Morocco

Sayout, Ahlam; Ouarhach, Aicha; Dilagui, Ilham; Soraa, Nabila; Romane, Abderrahmane

doi:10.1016/j.eujim.2019.101017

Cited by 25 publications

(19 citation statements)

References 22 publications

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“…It significantly decreased the production of violacein and biofilm biomass in C. violaceum , and inhibited the biofilm formation and swarming movement, independent of affecting the bacterial growth. Moreover, several contributions from the literature [ 56 , 57 , 58 ] report that the antibacterial activity of essential oils from different sources is primarily provided by the family of oxygenated monoterpenes, and in particular by 1,8-cineole. Due to its relative high abundance in essential oilss from C. camphora investigated, the antibacterial action we found could be attributed to the preponderant presence of this compound.…”

Section: Discussionmentioning

confidence: 99%

Sub-Tissue Localization of Phytochemicals in Cinnamomum camphora (L.) J. Presl. Growing in Northern Italy

Bottoni

Milani

Mozzo

et al. 2021

Plants

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In the present paper, we focused our attention on Cinnamomum camphora (L.) J. Presl. (Lauraceae), studied at three levels: (i) micromorphological, with the analysis of the secretory structures and a novel in-depth histochemical characterization of the secreted compounds; (ii) phytochemical, with the characterization of the essential oils from young stems, fruits, and leaves, subjected to different conservation procedures (fresh, dried, stored at −20 °C, stored at −80 °C) and collected in two different years; (iii) bioactive, consisting of a study of the potential antibacterial activity of the essential oils. The micromorphological investigation proved the presence of secretory cells characterized by a multi-layered wall in the young stems and leaves. They resulted in two different types: mucilage cells producing muco-polysaccharides and oil cells with an exclusive terpene production. The phytochemical investigations showed a predominance of monoterpenes over sesquiterpene derivatives; among them, the main components retrieved in all samples were 1,8-cineole followed by α-terpineol and sabinene. Conservation procedures seem to only influence the amounts of specific components, i.e., 1,8-cineole and α-terpineol, while analyses on each plant part revealed the presence of some peculiar secondary constituents for each of them. Finally, the evaluation of the antibacterial activity of the essential oil showed a promising activity against various microorganisms, as Listeria monocytogenes, Staphylococcus aureus, Enterococcus faecalis and Pseudomonas aeruginosa. In conclusion, we combined a micromorphological and phytochemical approach of the study on different plant parts of C. camphora, linking the occurrence of secretory cells to the production of essential oils. We compared, for the first time, the composition of essential oils derived from different plant matrices conserved with different procedures, allowing us to highlight a relation between the conservation technique and the main components of the profiles. Moreover, the preliminary antibacterial studies evidenced the potential activity of the essential oils against various microorganisms potentially dangerous for plants and humans.

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Section: Discussionmentioning

confidence: 99%

Sub-Tissue Localization of Phytochemicals in Cinnamomum camphora (L.) J. Presl. Growing in Northern Italy

Bottoni

Milani

Mozzo

et al. 2021

Plants

View full text Add to dashboard Cite

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“…Interestingly, the efficiency of geraniol in reducing drug resistance was also observed towards β-lactams and the fluoroquinolone norfloxacin highlighting that geraniol modulates antibiotic resistance in Gram(−) bacteria by targeting efflux pumps mechanisms [130]. Recently, Sayout et al evaluated the antibacterial activity and the chemical composition of the essential oils from two species of the genus Lavandula: L. tenuisecta Coss.exBall and Lavandula pedunculata subsp.atlantica (BRAUN-BLANQ) [129,135]. Essential oils from both species showed antibacterial activity against several microorganisms leading to an increased interest for Lavandula genus in the treatment of bacterial infections caused by MDR strains.…”

Section: Monoterpenesmentioning

confidence: 99%

The Revaluation of Plant-Derived Terpenes to Fight Antibiotic-Resistant Infections

et al. 2020

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The discovery of antibiotics has revolutionized the medicine and treatment of microbial infections. However, the current scenario has highlighted the difficulties in marketing new antibiotics and an exponential increase in the appearance of resistant strains. On the other hand, research in the field of drug-discovery has revaluated the potential of natural products as a unique source for new biologically active molecules and scaffolds for the medicinal chemistry. In this review, we first contextualized the worldwide problem of antibiotic resistance and the importance that natural products of plant origin acquire as a source of new lead compounds. We then focused on terpenes and their potential development as antimicrobials, highlighting those studies that showed an activity against conventional antibiotic-resistant strains.

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“…In an investigation of Lavandula tenuisecta EO, 38 components (88.6%) were characterized, where the major constituents were identified as camphor (26.9%), fenchone (22.7%), and 1,8-cineole (18.1%); the EO was effective against almost all studied bacteria, including Staphylococcus aureus, Escherichia coli, Pseudomonas aeruginosa, and Enterobacter cloacae, with MIC and MBC values ranging from 6.25 to 50 µg/mL [38]. In a study carried out on Tanacetum walteri EO, thymol (22.5%), 1,8-cineole (8.2%), umbellulone (6.9%), α-bisabolol (6.3%), and camphor (5.3%) were characterized as the principal constituents; the highest antimicrobial activity of the EO was observed against Staphylococcus aureus, Enterococcus faecalis, and Klebsiella pneumoniae with MIC values of 0.63 mg/mL [39].…”

Section: Antibacterial Activities Of Eos In Liquid and Vapor Phasesmentioning

confidence: 99%

Antimicorbial Potency of Major Functional Foods’ Essential Oils in Liquid and Vapor Phases: A Short Review

et al. 2020

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Due to the increasing risk of chemical contaminations in the application of synthetic fungicides, the use of plant essential oils and extracts has recently been increased. In the present review, the antimicrobial potential of the most active plant-food essential oils in liquid and vapor phases has been reviewed. The volatile isothiocyanates, aldehydes, and phenols, including allyl isothiocyanate, carvacrol, thymol, and eugenol, are considered to be the predominant components of essential oils, possessing significant antimicrobial activities. These components alone or in mixture can be effective. Overall, the antimicrobial activity of aroma compounds depends on the plant species, concentration, and method of application. This review provides useful information about the inhibitory application of the most common plant-foods’ essential oils in liquid and vapor phases against the growth of pathogenic microorganisms. Essential oils (EOs) are promising natural antimicrobial alternatives in food processing facilities. Although the food industry primarily uses spices and herbs to impart flavor, aroma, and pungency to foods, potent EOs represent interesting sources of natural products for food preservation.

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Antibacterial activity and chemical composition of essential oil from Lavandula tenuisecta Coss.ex Ball. an endemic species from Morocco

Cited by 25 publications

References 22 publications

Sub-Tissue Localization of Phytochemicals in Cinnamomum camphora (L.) J. Presl. Growing in Northern Italy

Sub-Tissue Localization of Phytochemicals in Cinnamomum camphora (L.) J. Presl. Growing in Northern Italy

The Revaluation of Plant-Derived Terpenes to Fight Antibiotic-Resistant Infections

Antimicorbial Potency of Major Functional Foods’ Essential Oils in Liquid and Vapor Phases: A Short Review

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