Antibacterial Activity of Melissa officinalis L., Mentha piperita L., Origanum vulgare L. and Malva mauritiana against Bacterial Microflora Isolated from Fish

Klūga, Alīna; Terentjeva, Margarita; Kántor, Attila; Kluz, Maciej; Puchalski, Czesław; Kačániová, Miroslava

doi:10.1515/arls-2017-0013

Cited by 15 publications

(5 citation statements)

References 25 publications

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“…Indeed, Ehsani et al [ 43 ] reported the possible appropriate application of Melissa officinalis EO in the food industry, due to its antioxidant and antibacterial properties against four important food-borne bacteria ( Salmonella typhimurium , Escherichia coli , Listeria monocytogenes , and Staphylococcus aureus ). Furthermore, a strong antimicrobial activity of Melissa officinalis EO against bacterial microflora isolated from fish was also described [ 44 ]. However, in this study, we also obtained good results for Leptospermum scoparium , Satureja montana , and Cymbopogon citratus EOs against all selected S. pseudintermedius strains.…”

Section: Discussionmentioning

confidence: 99%

Antimicrobial Activity of Some Essential Oils against Methicillin-Susceptible and Methicillin-Resistant Staphylococcus pseudintermedius-Associated Pyoderma in Dogs

Nocera

Mancini

Najar

et al. 2020

Animals

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This study aimed to test in vitro the antimicrobial activity of 11 essential oils (EOs) against four methicillin-resistant Staphylococcus pseudintermedius (MRSP) and four methicillin-susceptible S. pseudintermedius (MSSP) clinical isolates. The obtained findings demonstrated a clear in vitro efficacy of some tested EOs against both MRSP and MSSP strains. Particularly, modal minimum inhibitory concentration (MIC) values ranging from 1:2048 v/v for Melissa officinalis against an MSSP strain to 1:256 v/v for Cymbopogoncitratus against all MRSP strains were observed. The best results, highlighting a modal MIC value of 1:1024 v/v for all tested isolates, was provided by Cinnamomum zeylanicum. Intriguingly, Cinnamomum zeylanicum showed, in many cases, a correspondence between minimum bactericidal concentration (MBC) and MIC values, indicating that the inhibiting dose is also often bactericidal. Moreover, a mild antibacterial and bactericidal activity against both MRSP and MSSP isolates was detected for the other tested EOs. Considering the zoonotic potential of S. pseudintermedius and the increased dissemination of multidrug-resistant strains, the employment of EOs could be useful for the treatment of canine pyoderma. Since antibiotic resistance has become the most urgent issue, from the perspective of the One Health initiative, alternative therapeutic approaches are desirable to limit the use of antibiotics or to improve the efficacy of conventional therapies.

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Section: Discussionmentioning

confidence: 99%

Antimicrobial Activity of Some Essential Oils against Methicillin-Susceptible and Methicillin-Resistant Staphylococcus pseudintermedius-Associated Pyoderma in Dogs

Nocera

Mancini

Najar

et al. 2020

Animals

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“…These isolates were chosen from a total of 1,002 LAB analyzed in a previous study (Margalho, 2020), due to their high performance in technological tests: extracellular lipolytic and proteolytic enzyme production (Sahraoui et al, 2015), growth in the presence of NaCl, bile salts, and low pH values (Guo et al, 2010). The identification of strains was performed using the MALDI-TOF MS Biotyper (Bruker Daltonik GmbH, Bremen, Germany), according to Klūga et al (2017). All isolates were kept frozen (−80°C) in de Man, Rogosa, and Sharpe (MRS) broth (Merck, Darmstadt, Germany) added with 20% (vol/vol) of glycerol (Sigma, St. Louis, MO).…”

Section: Lab Isolatesmentioning

confidence: 99%

Brazilian artisanal cheeses are rich and diverse sources of nonstarter lactic acid bacteria regarding technological, biopreservative, and safety properties—Insights through multivariate analysis

Margalho

Feliciano

Silva

et al. 2020

Journal of Dairy Science

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In this study a total of 220 isolates of lactic acid bacteria (LAB) recovered from 10 types of Brazilian artisanal cheeses marketed in 4 main regions of Brazil were evaluated regarding their safety and ability to produce diacetyl (a precursor of aromatic compounds), exopolysaccharides (EPS; from different sugar sources), and antagonistic activity against Listeria monocytogenes and Staphylococcus aureus. The results indicated that 131 isolates (59.6%) were classified as strong (40.5%) and moderate (19.1%) diacetyl producers; 28 isolates (12.7%) stood out due to their remarkable production of EPS from different sugars, including sucrose (3.2%), fructose (2.3%), lactose (2.3%), and glucose (6%). Furthermore, 94.1% and 95.9% of isolates presented antagonistic activity against S. aureus and L. monocytogenes, respectively, even though only 27 isolates (12.3%) exhibited positive results in the bacteriocin production test. None of the isolates tested presented hemolytic activity, and 117 were classified as safe, due to their intrinsic resistance to a maximum of 4 different antibiotics. The data obtained for assessment of antibiogram profile and technological potential (moderate and high production of diacetyl, EPS, and bacteriocins) were submitted to a multiple correspondence analysis to correlate them with the cheese of isolation. Regarding the antimicrobial profile of LAB strains, it was possible to verify an association between isolates from Minas artisanal cheeses from Araxá and resistance to tetracycline; Minas artisanal cheeses from Serro and resistance to erythromycin; Coalho and Minas artisanal cheese from Cerrado and resistance to penicillin; and isolates from Serrano and Colonial cheeses with clindamycin and ceftazidime resistance. Although the susceptibility of strains to these antibiotics was considered high (71.8-80.5%), these data may be related to the horizontal transfer of genes in the production chain of these cheeses. Results of multiple correspondence analysis also showed that isolates with antagonistic activity were mostly isolated from Manteiga, Colonial, and Coalho cheeses. The isolates with high or moderate EPS-producer ability from sucrose, glucose, and fructose were mainly associated with Minas artisanal cheeses from Cerrado. In contrast, isolates with high or moderate EPS-producer ability from lactose were isolated from Serrano, Minas artisanal cheeses from Canastra, and Campo das Vertentes microregions. Finally, isolates from Minas artisanal cheeses (from Araxá microregion), Coalho, and Caipira cheeses were associated with moderate/high diacetyl production. To the best of the authors' knowledge, this study provides, for the first time, data indicating that the dominant technological, biopreservative, and safety properties of LAB isolates can be correlated with the type of Brazilian artisanal cheeses, which denotes its singularity. This knowledge is of utmost relevance for the development of starter or adjunct cultures with tailored properties.

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“…The authors speculated that mint essential oils’ antibacterial action depends not only on essential oil concentration, but also on food product (type, pH, storage temperature) and type of spoilage microbiota. Klūga et al [ 198 ], reported that M. × piperita leaf extract protected fish from spoilage. Also, mint extract treatment suppressed total Enterobacteriaceae and Pseudomonas spp.…”

Section: Shelf-life Prolongationmentioning

confidence: 99%

Plants of Genus Mentha: From Farm to Food Factory

Salehi

Stojanović-Radić

Matejić

et al. 2018

Plants

133

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Genus Mentha, a member of Lamiaceae family, encompasses a series of species used on an industrial scale and with a well-described and developed culture process. Extracts of this genus are traditionally used as foods and are highly valued due to the presence of significant amounts of antioxidant phenolic compounds. Many essential oil chemotypes show distinct aromatic flavor conferred by different terpene proportions. Mint extracts and their derived essential oils exert notable effects against a broad spectrum of bacteria, fungi or yeasts, tested both in vitro or in various food matrices. Their chemical compositions are well-known, which suggest and even prompt their safe use. In this review, genus Mentha plant cultivation, phytochemical analysis and even antimicrobial activity are carefully described. Also, in consideration of its natural origin, antioxidant and antimicrobial properties, a special emphasis was given to mint-derived products as an interesting alternative to artificial preservatives towards establishing a wide range of applications for shelf-life extension of food ingredients and even foodstuffs. Mentha cultivation techniques markedly influence its phytochemical composition. Both extracts and essential oils display a broad spectrum of activity, closely related to its phytochemical composition. Therefore, industrial implementation of genus Mentha depends on its efficacy, safety and neutral taste.

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Antibacterial Activity of Melissa officinalis L., Mentha piperita L., Origanum vulgare L. and Malva mauritiana against Bacterial Microflora Isolated from Fish

Cited by 15 publications

References 25 publications

Antimicrobial Activity of Some Essential Oils against Methicillin-Susceptible and Methicillin-Resistant Staphylococcus pseudintermedius-Associated Pyoderma in Dogs

Antimicrobial Activity of Some Essential Oils against Methicillin-Susceptible and Methicillin-Resistant Staphylococcus pseudintermedius-Associated Pyoderma in Dogs

Brazilian artisanal cheeses are rich and diverse sources of nonstarter lactic acid bacteria regarding technological, biopreservative, and safety properties—Insights through multivariate analysis

Plants of Genus Mentha: From Farm to Food Factory

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