Assessment of factors influencing antimicrobial activity of carvacrol and cymene against Vibrio cholerae in food

Rattanachaikunsopon, Pongsak; Phumkhachorn, Parichat

doi:10.1016/j.jbiosc.2010.06.010

Cited by 124 publications

(60 citation statements)

References 28 publications

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“…This reduction in antimicrobial activity may be due to interactions of hydrophobic molecules with EO components of the food matrix, such as lipids, carbohydrates and proteins (Gutierrez, BarryRyan, & Bourke, 2008). These compounds can react with the EO extract, neutralizing and reducing the concentration of the active molecule(s), or hampering its contact with the target (Rattanachaikunsopon & Phumkhachorn, 2010). In addition, the food components may surround the microbial cells, protecting them from antimicrobial activity (Mejlholm & Dalgaard, 2002).…”

Section: Discussionmentioning

confidence: 99%

Antimicrobial and antioxidant activity of essential oil from pink pepper tree (Schinus terebinthifolius Raddi) in vitro and in cheese experimentally contaminated with Listeria monocytogenes

Dannenberg

Funck

Mattei

et al. 2016

Innovative Food Science & Emerging Technologies

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Section: Discussionmentioning

confidence: 99%

Antimicrobial and antioxidant activity of essential oil from pink pepper tree (Schinus terebinthifolius Raddi) in vitro and in cheese experimentally contaminated with Listeria monocytogenes

Dannenberg

Funck

Mattei

et al. 2016

Innovative Food Science & Emerging Technologies

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“…p -Cymene is not an efficient antimicrobial compound when used alone (Juven et al, 1994; Mann et al, 2000; Aligiannis et al, 2001; Bagamboula et al, 2004), but it potentiate the activity of compounds like carvacrol (Ultee et al, 2002; Rattanachaikunsopon and Phumkhachorn, 2010) and polymyxin B nonapeptide (Mann et al, 2000). …”

Section: Essential Oil Constituent Classes: Their Antimicrobial Activmentioning

confidence: 99%

“…In many food products, the hydrophobic essential oil constituents are impaired by interactions with food matrix components, such as fat (Cava-Roda et al, 2010; Rattanachaikunsopon and Phumkhachorn, 2010), starch (Gutierrez et al, 2008), and proteins (Cerrutti and Alzamora, 1996; Kyung, 2011). Furthermore, the antimicrobial potency of essential oil constituents also depends on pH (Juven et al, 1994), temperature (Rattanachaikunsopon and Phumkhachorn, 2010), and the level of microbial contamination (Somolinos et al, 2010). Extrapolation of results from in vitro tests to food products is thus difficult at best, and a lower performance of the antimicrobial compound must be expected.…”

Section: Essential Oils In Food Preservationmentioning

confidence: 99%

Essential Oils in Food Preservation: Mode of Action, Synergies, and Interactions with Food Matrix Components

Hyldgaard¹,

Mygind²,

Meyer³

2012

Front. Microbio.

1,628

1,073

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Essential oils are aromatic and volatile liquids extracted from plants. The chemicals in essential oils are secondary metabolites, which play an important role in plant defense as they often possess antimicrobial properties. The interest in essential oils and their application in food preservation has been amplified in recent years by an increasingly negative consumer perception of synthetic preservatives. Furthermore, food-borne diseases are a growing public health problem worldwide, calling for more effective preservation strategies. The antibacterial properties of essential oils and their constituents have been documented extensively. Pioneering work has also elucidated the mode of action of a few essential oil constituents, but detailed knowledge about most of the compounds’ mode of action is still lacking. This knowledge is particularly important to predict their effect on different microorganisms, how they interact with food matrix components, and how they work in combination with other antimicrobial compounds. The main obstacle for using essential oil constituents as food preservatives is that they are most often not potent enough as single components, and they cause negative organoleptic effects when added in sufficient amounts to provide an antimicrobial effect. Exploiting synergies between several compounds has been suggested as a solution to this problem. However, little is known about which interactions lead to synergistic, additive, or antagonistic effects. Such knowledge could contribute to design of new and more potent antimicrobial blends, and to understand the interplay between the constituents of crude essential oils. The purpose of this review is to provide an overview of current knowledge about the antibacterial properties and antibacterial mode of action of essential oils and their constituents, and to identify research avenues that can facilitate implementation of essential oils as natural preservatives in foods.

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“…P-cymene cannot considerate as an efficient antibacterial agent against P. aeruginosa, but it can increase the antibacterial activity of other compounds in Z. multiflora essential oil. The synergistic effects of p-cymene with carvacrol against different kinds of microorganisms have been confirmed [17,18]. P-cymene with high affinity to cell membranes decreases the melting temperature of membranes [19] and perturbs the cells integrities [18].…”

Section: Discussionmentioning

confidence: 87%

Antibacterial activity of Zataria multiflora essential oil and its main components against Pseudomonas aeruginosa

Mahboubi¹,

Heidarytabar²,

Mahdizadeh³

2017

Herba Polonica

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Summary Introduction: In Iranian traditional medicine, Zataria multiflora Boiss (Lamiaceae family) is reputed due to its antiseptic effects. Objective: The purpose of this study was to evaluate the antibacterial and biofilm killing effects of Z. multiflora essential oil and main components against Pseudomonas aeruginosa. Methods: The main components of essential oil were identified by gas chromatography (GC) and gas chromatography-mass spectrometry (GC-MS). The antibacterial properties of Z. multiflora oil and main components were determined by assessing the MIC and MBC values, and their inhibition percent of biofilm killing effects were determined by the evaluation of optical density. The role of each main component in these activities was determined according to the chemical profiles of essential oil. Results: Thymol (38.7%), carvacrol (30.6%), and p-cymene (8.3%) were main components of twenty five components of essential oil. Carvacrol had the higher role in antibacterial activity against P. aeruginosa, followed by thymol. P-cymene enhanced the antibacterial activities of thymol and carvacrol against P. aeruginosa. Carvacrol showed the weak role in biofilm killing effect. In spite of the low antibacterial activity of p-cymene against P. aeruginosa, it can enhance the antibacterial activity of thymol or carvacrol. Conclusion: Z. multiflora essential oil can be used for the management of P. aeruginosa infections. Determining the precise role of each components needs investigating in their behavior in different media.

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Assessment of factors influencing antimicrobial activity of carvacrol and cymene against Vibrio cholerae in food

Cited by 124 publications

References 28 publications

Antimicrobial and antioxidant activity of essential oil from pink pepper tree (Schinus terebinthifolius Raddi) in vitro and in cheese experimentally contaminated with Listeria monocytogenes

Antimicrobial and antioxidant activity of essential oil from pink pepper tree (Schinus terebinthifolius Raddi) in vitro and in cheese experimentally contaminated with Listeria monocytogenes

Essential Oils in Food Preservation: Mode of Action, Synergies, and Interactions with Food Matrix Components

Antibacterial activity of Zataria multiflora essential oil and its main components against Pseudomonas aeruginosa

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