Comparison of Antibacterial Activity of Trans-cinnamaldehyde, 1, 8 Cineole, and Pulegone Against Streptococcus equi subsp equi Isolated from Horse

Nozohour, Yaser; Jalilzadeh-Amin, Ghader

doi:10.30699/ijmm.15.5.606

Cited by 6 publications

(3 citation statements)

References 21 publications

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“…The microbial drug resistance problem boosted the research on natural compounds, and among these we can cite pulegone, a constituent known for its proven antibacterial and anti-inflammatory activities that, although present in a higher amount in the flower EOs, its percentages exceed 30% and 70% in the leaf EOs of each A. ‘Blue Boa’ and A. aurantiaca , respectively [ 51 , 52 ]. Linalool, a monoterpene unsaturated alcohol, instead, is one of the major floral scents in nature [ 53 ], widely used in the perfumery, cosmetics, and food industries [ 54 ].…”

Section: Resultsmentioning

confidence: 99%

Valorization of a Waste Product of Edible Flowers: Volatile Characterization of Leaves

et al. 2022

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(1) Background: The leaves of some plants are reported for their culinary uses, while in edible flowers, they are one of the discarded products in the supply chain. We investigated the volatile profile (VP) and the essential oil (EO) compositions of leaves from 12 Lamiaceae species, of which nine belong to the Mentheae tribe and three to the Ocimeae tribe. (2) Methods: Phytochemical analyses were performed using a GC-MS instrument. (3) Results: More than 53% of the Ocimeae tribe VP was represented by sesquiterpene hydrocarbons (SH), followed by phenylpropanoids, except for O. × citriodorum, where oxygenated monoterpenes (OM) were the second main class. OM prevailed in six species of the Mentheae tribe except for Agastache ‘Arcado Pink’, Salvia discolor, and S. microphylla, where SH dominated. The EO composition of Ocimeae tribe showed a similar behavior to that of VP concerning the predominant classes. O. basilicum ‘Blue Spice’ (Ob-BS) was an exception, since it showed oxygenated sesquiterpenes (OS: 29.6%) as a second principal class. Sesquiterpene compounds were also present in a high amount in two species of the Salviinae subtribe (S. microphylla and S. discolor) and two of the Nepetinae subtribe (Nepeta × faasenii and A. ‘Arcado Pink’). The remaining species of the Mentheae tribe were characterized by OM. (4) Conclusions: Many of the main compounds found were reported for their importance in human health and thus are important as ingredients in several new industrial products.

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Section: Resultsmentioning

confidence: 99%

Valorization of a Waste Product of Edible Flowers: Volatile Characterization of Leaves

et al. 2022

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“…The antibacterial effects of trans-cinnamaldehyde, 1,8-cineole, and pulegone against Streptococcus equi subsp. equi were investigated [45]. According to the results, transcinnamaldehyde, 1,8-cineole, and pulegone possess antibacterial capabilities and may serve as a convenient and reasonably priced alternative to synthetic antibiotics.…”

Section: Discussionmentioning

confidence: 99%

Mentha longifolia Essential Oil and Pulegone in Edible Coatings of Alginate and Chitosan: Effects on Pathogenic Bacteria in Lactic Cheese

Shahdadi,

Faryabi,

Khan

et al. 2023

Molecules

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Mentha longifolia is a valuable medicinal and aromatic plant that belongs to Lamiaceae family. This study looked at the antibacterial effects of M. longifolia essential oil and pulegone in edible coatings made of chitosan and alginate on the growth of Staphylococcus aureus, Listeria monocytogenes, and Escherichia coli in cheese. For this purpose, first fresh mint plant was collected from the cold region of Jiroft in Kerman province. Plant samples were dried in the shade at ambient temperature, and essential oil was prepared using Clevenger. The essential oil was analyzed by gas chromatography using mass spectrometric (GC/MS) detection. The major composition of M. longifolia oil was pulegone (26.07%), piperitone oxide (19.72%), and piperitone (11.88%). The results showed that adding M. longifolia essential oils and pulegone to edible coatings significantly reduced the growth of bacteria during storage. The bacterial population decreased by increasing the concentration of chitosan, M. longifolia, and pulegone in edible coatings. When the effects of pulegone and M. longifolia essential oils on bacteria were compared, it was found that pulegone had a stronger effect on bacterial population reduction. Coating treatments showed more antibacterial activity on E. coli than other bacteria. In general, the results of this research showed that alginate and chitosan coatings along with M. longifolia essential oil and its active ingredient pulegone had antibacterial effects against S. aureus, L. monocytogenes, and E. coli in cheese.

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“…Following that, the plates were incubated for 24 h at 37 °C. The concentration at which no growth was revealed was considered as MBC [37].…”

Section: Determination Of the Minimum Inhibitory Concentration (Mic) ...mentioning

confidence: 99%

Fabrication and characterization of antimicrobial hybrid electrospun polyvinylpyrrolidone/kafirin nanofibers activated by zataria multiflora essential oil

Abdollahi-Kazeminezhad

Esmaiili

Almasi

et al. 2023

Food Measure

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Nanofiber films were prepared using a polymer blend of kafirin and polyvinylpyrrolidone (PVP) by electrospinning. The zataria multiflora boiss. essential oil (ZEO) was encapsulated in the electrospun nanofibers and the morphology, structural characteristics, thermal, antibacterial and release properties were investigated. The concentrations of ZEO selected for addition to the polymer solution were 7, 10 and 15% (v/v). It was found that the produced electrospun nanofibers, regardless of ZEO concentration, possessed a homogeneous morphology without beads and there was a positive correlation between ZEO addition and nanofiber diameter. Moreover, the electrospun nanofibers were found to be effective carriers of ZEO and were able to control the release of compounds. The nanofibers exhibited antibacterial activity against common foodborne bacteria (Listeria monocytogenes, Staphylococcus aureus, Escherichia coli 0157:H7, Salmonella enterica, and Pseudomonas aeruginosa). The fiber prepared with 15% (v/v) ZEO was the most effective against all microorganisms tested. The Fick model, was used to describe the release profiles of ZEO at different temperatures (4, 25 and 37 °C) and with different food simulants (50 % and 98 % ethanol). The findings revealed that diffusion phenomenon plays an increasingly important role in the delivery of ZEO. It is believed that the developed nanofibers have potential applications in active food packaging to reduce microbial contamination.

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Comparison of Antibacterial Activity of Trans-cinnamaldehyde, 1, 8 Cineole, and Pulegone Against Streptococcus equi subsp equi Isolated from Horse

Cited by 6 publications

References 21 publications

Valorization of a Waste Product of Edible Flowers: Volatile Characterization of Leaves

Valorization of a Waste Product of Edible Flowers: Volatile Characterization of Leaves

Mentha longifolia Essential Oil and Pulegone in Edible Coatings of Alginate and Chitosan: Effects on Pathogenic Bacteria in Lactic Cheese

Fabrication and characterization of antimicrobial hybrid electrospun polyvinylpyrrolidone/kafirin nanofibers activated by zataria multiflora essential oil

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