Chemical composition, antimicrobial activities and synergistic effects of essential oil from Senecio anteuphorbium, a Moroccan endemic plant

The aim of this study was to determine the chemical profile of the essential oils (EOs) of three Moroccan lavender species (Lavandula pedunculata, LP; Lavandula angustifolia, LA; and Lavandula maroccana, LM) and to investigate, for the first time, the synergistic effect of the optimal mixture of the EOs with conventional antibiotic ciprofloxacin against three pathogenic foodborne bacteria. Gas chromatography/mass spectrometry analysis showed that eucalyptol (39·05%), camphor (24·21%) and borneol (8·29%) were the dominant compounds of LA‐EO. LP‐EO was characterized by the abundance of camphor (74·51%) and fenchone (27·06%), whereas carvacrol (42·08%), camphor (17·95%) and fenchone (12·05%) were the main constituents of LM‐EO. EOs alone or combined showed a remarkable antimicrobial activity against the tested bacteria with minimum inhibitory concentrations (MICs) ranging from 3·53 to 15·96 mg ml−1. The optimal mixture, calculated using a mixture design, corresponded to 19% LA, 38% LP and 43% LM. All combination of the EOs and the best EO mixture with ciprofloxacin exhibited a total synergism with fractional inhibitory concentration index values ranging from 0·27 to 0·37. The best EO mixture showed the highest gain of 128‐fold, especially against Salmonella spp., more than that found testing the EOs separately. These findings should be taken into consideration for a possible application in the pharmaceutical and food industries.

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“…2016; Elhidar et al . 2019). Moreover, our results suggest the effect of abiotic factors on the variability of the chemical composition of EOs.…”

Section: Resultsmentioning

confidence: 99%

Chemical composition and synergistic effect of three Moroccan lavender EOs with ciprofloxacin against foodborne bacteria: a promising approach to modulate antimicrobial resistance

Nafis

Ouedrhiri

Mezrioui

et al. 2021

Letters Applied Microbiology

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“…For example, an oregano and thyme EO mixture was shown to have synergistic effects against molds (A. niger, A. flavus, A. parasiticus, and P. chrysogenum) [53]. The combination of cinnamon bark, citronella and May Chang EO vapors had synergistic inhibitory effects on Penicillium corylophilum [39]. The essential oil from cinnamon has shown remarkable antimicrobial activity.…”

Section: Discussionmentioning

confidence: 99%

“…Similarly, clove EO and vatica EO have inhibitory effects on spore germination and mycelial growth of A. flavus [37]. Moreover, composite essential oils (CEOs) showed better inhibitory effects than single essential oils, because of the synergistic effects of various components in the composite essential oils [38][39][40]. Although the inhibitory effect of CEO has been evaluated against Fusarium pathogens and fumonisin production, the same has not been tested extensively against A. flavus and aflatoxin production [41].…”

Section: Introductionmentioning

confidence: 99%

The Efficacy of Composite Essential Oils against Aflatoxigenic Fungus Aspergillus flavus in Maize

Xiang

Zhao

et al. 2020

Toxins

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The efficacy of eleven essential oils (EOs) against Aspergillus flavus NRRL 3357 was investigated. The highest antifungal activity against this aflatoxigenic fungus was exhibited by cinnamon, oregano and lemongrass, which showed low minimum inhibitory concentration (MIC) values under vapor conditions. Interactions of the three EOs were evaluated by the fractional inhibition concentration index (FICI), and the composite essential oils (CEO) showed synergistic inhibitory activities. Chemical analysis of the composite essential oils of cinnamon, oregano, and lemongrass (COL-CEO) revealed that (Z)-citral (33.44%), (E)-citral (32.88%) and carvacrol (19.84%) were the dominant components, followed by limonene (4.29%) and cinnamaldehyde (3.76%). COL-CEO not only inhibited fungal growth but also decreased aflatoxin B1 production by A. flavus. Downregulation of the relative expression of aflatoxin genes in the aflatoxin biosynthetic pathway by COL-CEO revealed its anti-aflatoxigenic mechanism. COL-CEO could also affect the colonization of A. flavus on maize grains. Therefore, COL-CEO may be considered as a potential natural antifungal agent, which could be used for the storage of maize and other grains.

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“…Essential oils are generally recognized as safe by the US Food and Drug Administration (FDA). Several studies have shown that they have strong antimicrobial and anti-biofilm activity against a variety of microorganisms [ 124 , 125 , 126 ]. Lastly, another interesting approach to the microbiological control of surfaces is the use of microorganisms that may have the ability to compete with foodborne pathogens and thereby prevent their growth [ 6 ].…”

Section: Control Strategies Implemented In the Food Industrymentioning

confidence: 99%

Listeria monocytogenes Biofilms in the Food Industry: Is the Current Hygiene Program Sufficient to Combat the Persistence of the Pathogen?

et al. 2021

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Biofilms contain microbial cells which are protected by a self-produced matrix and they firmly attach themselves to many different food industry surfaces. Due to this protection, microorganisms within biofilms are much more difficult to eradicate and therefore to control than suspended cells. A bacterium that tends to produce these structures and persist in food processing plants is Listeria monocytogenes. To this effect, many attempts have been made to develop control strategies to be applied in the food industry, although there seems to be no clear direction on how to manage the risk the bacteria poses. There is no standardized protocol that is applied equally to all food sectors, so the strategies for the control of this pathogen depend on the type of surface, the nature of the product, the conditions of the food industry environment, and indeed the budget. The food industry performs different preventive and corrective measures on possible L. monocytogenes-contaminated surfaces. However, a critical evaluation of the sanitization methods applied must be performed to discern whether the treatment can be effective in the long-term. This review will focus on currently used strategies to eliminate biofilms and control their formation in processing facilities in different food sectors (i.e., dairy, meat, fish, chilled vegetables, and ready-to-eat products). The technologies employed for their control will be exemplified and discussed with the objective of understanding how L. monocytogenes can be improved through food safety management systems.

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Chemical composition, antimicrobial activities and synergistic effects of essential oil from Senecio anteuphorbium, a Moroccan endemic plant

Cited by 40 publications

References 29 publications

Chemical composition and synergistic effect of three Moroccan lavender EOs with ciprofloxacin against foodborne bacteria: a promising approach to modulate antimicrobial resistance

Chemical composition and synergistic effect of three Moroccan lavender EOs with ciprofloxacin against foodborne bacteria: a promising approach to modulate antimicrobial resistance

The Efficacy of Composite Essential Oils against Aflatoxigenic Fungus Aspergillus flavus in Maize

Listeria monocytogenes Biofilms in the Food Industry: Is the Current Hygiene Program Sufficient to Combat the Persistence of the Pathogen?

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