Antibacterial Activity and Mechanism of <i>Litsea cubeba</i> L. Essential Oil Against <i>Acinetobacter baumannii</i>

Hao, Kaiyuan; Xu, Baichang; Zhang, Geyin; Lv, Feng; Wang, Yuhan; Ma, Mingxiang; Si, Hongbin

doi:10.1177/1934578x21999146

Cited by 25 publications

(22 citation statements)

References 28 publications

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“…The third major analyzed component was d-limonene at a concentration of 8.28%, which was lower than in our study, where d-limonene was 14.3%. The opposite ratio of isomers compared to our results was shown in Hao et al [ 26 ], where LCEO extracted from fruit was composed of 29.3% of geranial and 38.3% neral. The d-limonene reached 16.5%, which is approximately a 2% higher percentage than the concentration of d-limonene in our study.…”

Section: Discussioncontrasting

confidence: 99%

Role of Litsea cubeba Essential Oil in Agricultural Products Safety: Antioxidant and Antimicrobial Applications

Borotová

Galovičová

Vuković

et al. 2022

Plants

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The essential oil from Litsea cubeba (LCEO) has good antioxidant, antimicrobial, anti-insect properties, which gives it the potential for use as a natural additive to food resources and food products in order to prevent spoilage and extend shelf life. In this study the biological activity related to food preservation was observed. The main volatile organic compounds were geranial (39.4%), neral (29.5%), and limonene (14.3%). Antioxidant activity was 30.9%, which was equal to 167.94 µg of Trolox per mL of sample. Antimicrobial activity showed the strongest inhibition against Serratia marcescens by disk diffusion method and minimum inhibitory concentrations MIC 50 and MIC 90 were the lowest for Micrococcus luteus with values 1.46 and 3.52 µL/mL, respectively. Antimicrobial activity of the LCEO vapor phase showed strong inhibition of microorganisms on apples, pears, potatoes, and kohlrabies. Over 50% of gram-positive and gram-negative bacteria and yeasts were inhibited by a concentration of 500 µL/mL. The inhibition of microorganisms was concentration dependent. Anti-insect activity was also strong, with 100% lethality of Pyrrhocoris apterus at a concentration of 25%. These results suggest that LCEO could be potentially used as a food preservative.

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Section: Discussioncontrasting

confidence: 99%

Role of Litsea cubeba Essential Oil in Agricultural Products Safety: Antioxidant and Antimicrobial Applications

Borotová

Galovičová

Vuković

et al. 2022

Plants

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“…Within the 30 significantly enriched GO terms, there were six terms containing the keyword "membrane". Combined with a recent report [27], LCEO have significant negative effects on the cell membrane and cell wall of A. baumannii 17.…”

Section: Gene Ontology (Go) Functional Enrichment Analysismentioning

confidence: 64%

“…Here, as shown in Figure 11 B, the gene encoding an enzyme (UDP-N-acetylmuramoylalanine--D-glutamate ligase [EC:6.3.2.9]) that catalyzes the irreversible reaction in the early stages of peptidoglycan biosynthesis pathway was up-regulated. A recent report showed that LCEO caused damages to cell membranes of A. baumannii [ 27 ]. Therefore; with some related results above, we think that the cell wall of A. baumannii 17 was damaged by the LCEO, so that the bacteria required more peptidoglycan to do the repair work.…”

Section: Resultsmentioning

confidence: 99%

Transcriptomic Analysis of Drug-Resistance Acinetobacter baumannii under the Stress Condition Caused by Litsea cubeba L. Essential Oil via RNA Sequencing

Yang

Hao

Jiang

et al. 2021

Genes

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Litsea cubeba L. essential oil (LCEO) can affect the growth of drug-resistance bacteria. However, research on stress response of drug-resistant A. baumannii under sub-lethal LCEO concentrations had been limited so far. Therefore, transcriptomic analysis of A. baumannii under 1/2 minimum inhibitory concentration (MIC, 0.54 mg/mL) of LCEO was performed. Results of transcriptomic analysis showed that 320/352 genes were significantly up/down-regulated, respectively, in LCEO-treated A. baumannii. Both up and down-regulated genes were significantly enriched in three GO terms (oxidation-reduction process; oxidoreductase activity; oxidoreductase activity, acting on the CH-CH group of donors), which indicated that the redox state of A. baumannii was significantly affected by LCEO. LCEO may also inhibit aerobic respiration, synthesis of ketone bodies and the metabolism of some amino acids while, meanwhile, promoting fatty acid degradation of A. baumannii according to Kyoto Encyclopedia of Genes and Genomes (KEGG) enrichment. The permeability and the stress of cell membrane of A. baumannii were significantly affected by LCEO. After crystal violet dyeing, the biofilm formation of A. baumannii was promoted/inhibited by extremely low/relatively high concentration of LCEO, respectively. LCEO and chloramphenicol have synergistic growth inhibitory effect against A. baumannii according to the Fractional Inhibitory Concentration Index (FICI) value = 0.375. Our results indicate that the growth of A. baumannii was inhibited by LCEO, and give insights into the stress response of A. baumannii under sub-lethal concentrations of LCEO. These results provided evidence that A. baumannii was inhibited by LCEO, and expanded knowledges of stress response of A. baumannii under sub-lethal concentration of LCEO.

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“…Hu et al, (Hu et al, 2019) reported that methicillin-resistant S. aureus treatment with 1MIC litsea cubeba essential oil after 4 hr, the detection of AKP concentration reduced 77.47%. This may be due to the different sensitivity of the bacteria to each essential oil.…”

Section: Antibacterial Action Of Gne By Cell Wall Damagingmentioning

confidence: 99%

“…The antibacterial mechanism of some nanoemulsion was also demonstrated, such as destroying the cell membrane, leading to intracellular biological macromolecules leakage and affecting the energy metabolism of the cell (Hu et al, 2019;Moghimi et al, 2016).…”

mentioning

confidence: 99%

Preparation of nanoemulsion of grapefruit seed extract and evaluation of its antibacterial activity

Wang

Liang

Zhao

et al. 2021

Food Processing Preservation

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Microorganism caused food contaminations occurred widely in all aspects of food processing. Escherichia coli and Staphylococcus aureus are typical of Gram-negative and Gram-positive bacteria, which have the characteristics of extensive pollution routes, rapid growth, and reproduction, high infection rate, that have seriously threatened public health security. CDC reported that food-borne infections caused by Staphylococcus aureus are secondary compared to Escherichia coli, which means 20%-25% of bacterial food poisoning incidents are caused by S. aureus in China (Shangguan et al., 2015).Adding preservatives into food is one of the general methods to control S. aureus and E. coli in food processing. The chemical preservatives commercially used in food processing include benzoic acid, sorbic acid, dehydroacetic acid, ethylparaben, propylparaben, etc. Yet, studies have found that many chemical preservatives are genotoxic to human peripheral blood lymphocytes, and they are risky of forming mutagenic compounds, which will adversely affect human health (Alirezalu et al., 2020;Falleh et al., 2020;Yuzbasioglu et al., 2013). Therefore, it is particularly important to conduct research on natural antibacterial agents such as chitosan, essential oils (EOs), and antimicrobial peptides.EOs are extracted from different parts of plants, including leaves, buds, flowers, roots, and seeds by different methods (Nikmaram

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Antibacterial Activity and Mechanism of Litsea cubeba L. Essential Oil Against Acinetobacter baumannii

Cited by 25 publications

References 28 publications

Role of Litsea cubeba Essential Oil in Agricultural Products Safety: Antioxidant and Antimicrobial Applications

Role of Litsea cubeba Essential Oil in Agricultural Products Safety: Antioxidant and Antimicrobial Applications

Transcriptomic Analysis of Drug-Resistance Acinetobacter baumannii under the Stress Condition Caused by Litsea cubeba L. Essential Oil via RNA Sequencing

Preparation of nanoemulsion of grapefruit seed extract and evaluation of its antibacterial activity

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