Antibacterial and antishigellosis activity of Xylopia staudtii (engl. &amp; diels), Annonaceae

Nguiam, Michel Pouofo; Wouamba, Steven Collins Njonte; Longo, Flavia; Kamkumo, Raceline Gounoue; Foweda, Larissa Donji Kenne; Djomeni, Paul Désiré Dzeufiet; Ndjakou, Bruno Lenta; Sewald, Norbert; Boyom, Fabrice Fekam; Fogue, Siméon Kouam; Dimo, Théophile

doi:10.1016/j.jep.2021.114406

Cited by 5 publications

(1 citation statement)

References 17 publications

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“…Essential oils are volatile secondary metabolites extracted from plant leaves, seeds, flowers, and roots (most extracts are colorless or light yellow) (Putra, 2021). Plant essential oils have gradually been applied in the food, pharmaceutical, agricultural, cosmetic, and textile industries due to their green nature, safety, broadspectrum antimicrobial and non-resistance-promoting properties (Nguiam et al, 2021). Furthermore, plant essential oils have become the most common biological preservatives, as they are characterized by broadspectrum antibacterial activities, zero residue, environmental friendliness, and low cost (Jahani et al, 2021).…”

Section: Introductionmentioning

confidence: 99%

Isolation and Identification of Bacteria Leading to Microbial Spoilage of Sweet Potato and Screening for Antistaling Agents Running Head

Liu,

Dang

et al. 2024

American Journal of Biochemistry and Biotechnology

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To develop natural preservatives tailored for sweet potatoes, the control effect of essential oils on the spoilage microorganisms of sweet potatoes is uncertain. Therefore, we first isolated and identified the dominant spoilage bacteria from spoiled sweet potatoes. Micrococcus aloeverae, Priestia aryabhattai, and Glutamicibacter arilaitensis were identified through screening, morphological observation, gram staining, and 16S rDNA assays. Subsequently, five plant essential oils (citral, Litseacubeba, parsley, eugenol, and chinaberry tree oils) that significantly inhibited the spoilage bacterial species were identified after screening 20 plant essential oils using the zone of inhibition test. Minimum Inhibitory Concentrations (MICs) of Litsea cubeba, eugenol, and parsley oils against the above three spoilage bacteria were 320-1280, 640-1280, and 320-640 μL/L, respectively. The three essential oils exhibiting the most favorable inhibitory effects were selected for combinatorial studies. Finally, the response surface methodology was used to optimize the combination concentration of Litsea cubeba, eugenol, and parsley oils. The optimum concentration was identified as follows: 320 μL/L for Litsea cubeba oil, 716 μL/L for parsley oil, and 1280 μL/L for eugenol oil. At this concentration, the growth of three spoilage bacteria was almost completely inhibited (OD values of 0.067, 0.202, and 0.013). The optimized compound essential oil exhibited potent inhibitory activity against the spoilage bacteria of sweet potatoes. The aforementioned studies may provide important guidance for the development of efficient and broad-spectrum sweet potato preservatives.

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Section: Introductionmentioning

confidence: 99%