Antibacterial effect of black seed oil on Listeria monocytogenes

Nair, Manoj Kumar Mohan; Vasudevan, Pradeep; Venkitanarayanan, Kumar

doi:10.1016/j.foodcont.2004.04.006

Cited by 87 publications

(58 citation statements)

References 17 publications

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“…22 Another study also supports the antimicrobial activity of black seed extract against Gram negative bacteria where the zone of inhibition ranged from 18 to 32mm. 23 These results were in concordance with a study conducted by Khalid et al, in 2011. 24 In Pakistan, a study conducted by Hannan et al in 2008 indicated that N. sativa has antimicrobial activity against MRSA.…”

Section: Discussionsupporting

confidence: 92%

A Novel Complementary Alternative Medicine: An In-Vitro Evaluation of Efficacy of Nigella sativa Extract as an Antibacterial Agent against Porphyromonas gingivalis

Waris¹,

Saleem²,

Arshad³

et al. 2017

APMC

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Introduction: Periodontitis is an inflammatory disease which causes progressive destruction of the periodontium resulting in pocket formation, gingival recession and tooth loss. The overwhelming cost of periodontal treatment, unpleasant side effects of antibiotics, emergence of new bacterial strains and their resistance call for an alternative treatment modality which can address all these issues. Nigella sativa is an annual herbaceous plant. It is commonly known as black seed which has been used for more than 2000 years as a natural remedy. Numerous studies have confirmed the biological functions of black seed and demonstrated its anti-inflammatory, antimicrobial, antifungal and anticancer activity. Objective: To determine the frequency of Porphyromonas gingivalis in chronic periodontitis patients and evaluate the efficacy of black seed extract against it. Methodology: Porphyromonas gingivalis was isolated from subgingival plaque samples and identified up to species level. Ethanolic extract of black seed was screened for antibacterial activity by agar well diffusion and agar dilution method. A reference strain of Porphyromonas gingivalis ATCC 33277 was used as quality control. Results: All the tested strains of Porphyromonas gingivalis were sensitive to ethanolic extract of black seed at concentrations 25, 50, 75 and 100%. The extract had an MIC range of 2-4mg/ml. Conclusion: These results indicate that ethanolic extract of black seed has potent antibacterial activity against Porphyromonas gingivalis. So black seed extract can be used in periodontal therapy as an adjuvant to scaling.

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Section: Discussionsupporting

confidence: 92%

A Novel Complementary Alternative Medicine: An In-Vitro Evaluation of Efficacy of Nigella sativa Extract as an Antibacterial Agent against Porphyromonas gingivalis

Waris¹,

Saleem²,

Arshad³

et al. 2017

APMC

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“…In conforming with this tradition, several attempts to use its seeds or seed oil during processing and preservation of various food products (e.g., cheese) have been performed in order to improve their stability and microbial safety (13,37). Moreover, N. sativa seed crude oil possessed significant growth inhibitory activity against various typical foodborne bacterial pathogens such as Listeria monocytogenes, indicating potential of its application as an antibacterial agent in foods (27). However, in previous studies, it was demonstrated that the general antibacterial activity of N. sativa seeds was more related to its essential oil (19,30), suggesting this highly effective and chemically well-characterized volatile fraction as a prospective product for food preservation.…”

Section: Resultsmentioning

confidence: 99%

Comparison of Chemical Composition and Antibacterial Activity of Nigella sativa Seed Essential Oils Obtained by Different Extraction Methods

Kokoška

Havlík

Valterová

et al. 2008

Journal of Food Protection

110

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Nigella sativa L. seed essential oils obtained by hydrodistillation (HD), dry steam distillation (SD), steam distillation of crude oils obtained by solvent extraction (SE-SD), and supercritical fluid extraction (SFE-SD) were tested for their antibacterial activities, using the broth microdilution method and subsequently analyzed by gas chromatography and gas chromatographymass spectrometry. The results showed that the essential oils tested differed markedly in their chemical compositions and antimicrobial activities. The oils obtained by HD and SD were dominated by p-cymene, whereas the major constituent identified in both volatile fractions obtained by SD of extracted oils was thymoquinone (ranging between 0.36 and 0.38 g/ml, whereas in oils obtained by HD and SD, it constituted only 0.03 and 0.05 g/ml, respectively). Both oils distilled directly from seeds showed lower antimicrobial activity (MICs Ն 256 and 32 g/ml for HD and SD, respectively) than those obtained by SE-SD and SFE-SD (MICs Ն 4 g/ml). All oil samples were significantly more active against gram-positive than against gramnegative bacteria. Thymoquinone exhibited potent growth-inhibiting activity against gram-positive bacteria, with MICs ranging from 8 to 64 g/ml.

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“…For this, 1 mL of the bacterium suspension (approximately 106 cfu/mL) was uniformly spread on sterile agar nutrient Petri dishes. After inoculum absorption by nutrient agar, filter paper discs (Whartman n. 1, diameter 6 mm) were soaked with 20 µL of the essential oil and placed on the inoculated agar (17,24). The system was incubated at 37ºC for 24 hours.…”

Section: Antimicrobial Assaysmentioning

confidence: 99%

“…For a long time, the microbial safety in foods has been gotten by the use of various physical and/or chemical procedures (6,15). Nowadays, there has been a focus on a decreasing use of chemical preservatives in food conservation because consumers have demanded more natural foods with low impact on the environment characterizing the "green consumerism" (17,19).…”

Section: Introductionmentioning

confidence: 99%

Sensitivity of spoiling and pathogen food-related bacteria to Origanum vulgare L. (Lamiaceae) essential oil

Souza¹,

Stamford²,

Lima³

2006

Braz. J. Microbiol.

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Origanum vulgare L. (oregano), Lamiaceae, has been known as plant specie with prominent biological properties for a long time. This study aimed to evaluate the antibacterial activity of Origanum vulgare essential oil on various Gram-positive and Gram-negative spoiling and/or pathogen food-related bacteria, as well as to observe its antimicrobial effectiveness in a food conservation micromodel. The results showed a strong antibacterial activity of the assayed essential oil noted by large growth inhibition zones (30-37 mm). MIC values were between 20-40 µL/mL for the most bacteria strains. Essential oil was able to cause significant (P<0.05) inhibitory effect on the bacteria viability providing a bacteriostatic effect after 24hours of exposure. In addition, the MIC provided a significant (P<0.05) decrease of the autochthonous bacterial flora in ground meat samples stored under refrigeration. These results support the possibility of using Origanum vulgare essential oil as alternative antimicrobial compound in food conservation systems.

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Antibacterial effect of black seed oil on Listeria monocytogenes

Cited by 87 publications

References 17 publications

A Novel Complementary Alternative Medicine: An In-Vitro Evaluation of Efficacy of Nigella sativa Extract as an Antibacterial Agent against Porphyromonas gingivalis

A Novel Complementary Alternative Medicine: An In-Vitro Evaluation of Efficacy of Nigella sativa Extract as an Antibacterial Agent against Porphyromonas gingivalis

Comparison of Chemical Composition and Antibacterial Activity of Nigella sativa Seed Essential Oils Obtained by Different Extraction Methods

Sensitivity of spoiling and pathogen food-related bacteria to Origanum vulgare L. (Lamiaceae) essential oil

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